family snacks

SHEKNOWS Family Snacks Edition | 1 |

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FAMILY SNACKS Editioncookbooks

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Gather the family and get ready for a fun night complete with tasty snacks! Whether you’ve got a serioussweet tooth or a hankering for something savory, you’ll find snacks that are salty, sweet and silly. And towash it all down, raise a glass of one of our favorite family night drinks. Whether you’re doing a gamenight, movie night or just some good old quality family time, these simple recipes are just the food youneed to keep things fun — and full!

Watermelon slushieRoot beer floatsCola peach floatPB&J shakesGrilled chicken and cheese nachosGinger chicken wingsOven-baked chicken wings with sweet & tangy mustard sauce

Vine-ripened tomato bruschetta with fresh basil and balsamic vinaigrette

SlidersTurkey and cheese wrapOven-baked nachos topped with glazed chicken, onions and peppers

Sandwich on a stickConfetti crunchersPuppy chowEdible eyeballsHomemade ice cream sandwichesCandy counter browniesCaramel cornCinnamon crispersSouthern belle saladDomino cookiesThe best (basic) browniesCheddar cheese popcornCheesy potato sticksDipped pretzel sticksTwin cheese dipMake-your-own popcornPizza popcorn

| 2 | SHEKNOWS Cookbooks

No family night menu is complete without drinks. Go one betterthan water and sodas and try these fun (and fizzy!) beverages.Serve them in chilled mugs for an extra special touch.

Drinks

WATERMELON SLUSHIEMakes 8

Ingredients:

8 cups cubed, seeded watermelon, frozen

1/4 cup sifted powdered sugar

6 ounces frozen lemonade concentrate (1 can), thawed

Mint sprig for garnish (optional)

Directions:

1. Working in two batches, place watermelon, powdered sugar

and lemonade concentrate in a blender and blend until smooth.

2. Pour into chilled glasses and serve with mint sprig for garnish.


Family Snacks {Drinks}

PB&J SHAKESMakes 4

Ingredients:

4 cups milk

2 ripe bananas, sliced

1/4 cup peanut butter

1/4 cup jam

1 teaspoon vanilla extract

Directions:

1. Mix all ingredients in a blender and blend

until smooth.

2. Garnish with fresh strawberries or grapes

if desired.

COLA PEACH FLOATMakes 4

Ingredients:

1/2 gallon vanilla ice cream

2 cups peach yogurt

1 cup cola

Directions:

1. Place two scoops of ice cream in the

bottom of each glass.

2. Add two scoops of peach yogurt.

3. Pour 1/4 cup cola over the ice cream

and yogurt mixture.

ROOT BEER FLOATSMakes 4

Ingredients:

1/2 gallon vanilla ice cream

1 (2 liter) bottle root beer or 4 glass bottles

Canned whipped topping

Chocolate shavings, if desired

4 frosted mugs

Directions:

1. Pour root beer into each mug until 2/3 full.

2. Add one scoop vanilla ice cream.

3. Top with whipped topping and chocolate shavings if desired.


Whether you need your hands free for family gamenight or want easy appetizers to munch on duringweekly family movie night, these small bite mealideas are the perfect family night snack.

Small Bites

GRILLED CHICKEN ANDCHEESE NACHOSIngredients:

1 (1 pound) bag of large unsalted corn nachos

18 ounces boneless, skinless chicken breast

1 cup mild cheddar cheese, grated

1 cup mozzarella cheese, grated

4 ounces shredded green onions

2 ounces olive oil

2 cups turkey chili (optional)

1 cup olive oil

1/2 ounce diced tomatoes

1 pinch of garlic salt

Directions:

1. Place chicken on a large plate and brush with the olive oil.

Season the chicken with salt, pepper and garlic salt to taste.

2. Transfer chicken either onto a grill or a grill pan on

medium heat.

3. Cook the chicken breast for three to four minutes on both

sides until chicken is cooked through. Remove the chicken

and set aside.

4. Place the corn chips on an oven safe sheet pan and top

with half of each the cheeses.

5. Cut the chicken into small strips and place on top of the

chips and then add the remaining cheese.

6. Place the sheet pan with chips into the oven for about

three minutes, paying close attention.

7. Remove the chips and add the chili and/or the green

onions. Garnish with 1/2 ounce of diced tomatoes.


Family Snacks {Small Bites}

Ingredients:

16 chicken wings, whole (about 4-1/2 pounds)

7 cups Barq's Root Beer

2-1/2 teaspoons salt

1/2 teaspoon black pepper, freshly ground

1/4 cup yellow mustard, prepared

4 teaspoons hot pepper sauce

OVEN-BAKED CHICKENWINGS WITH SWEET &TANGY MUSTARD SAUCE

Ingredients:

2 slices of ginger

12 chicken wings, just the middle section

2 tsp. cooking oil

1/2 cup dark soy sauce

1 (12 ounce) can of Coca-Cola®

Directions

1. Heat a small to medium sized pot, adding the oil and ginger. When

the oil is hot, brown the wings on both sides. Do this in batches if

necessary.

2. When all the wings are browned, take out the ginger and add the

soy sauce and Coca-Cola® into the pot. Bring to a boil, then turn to

medium/medium-low heat and simmer for about 30 minutes or until

meat falls of the bone easily.

3. Taste the sauce to see if it is needs more soy sauce. If not, turn heat

back on high for a few minutes to let the sauce thicken. Make sure the

wings are covered with the Coca-Cola®/soy sauce mixture. Add more

sauce according to taste and serve.

GINGER CHICKEN WINGS

Directions

1. In a large, wide saucepan over medium-high heat, begin

reducing 2 cups of root beer for sauce to 1-1/4 cups.

Meanwhile, rinse chicken wings under cold water and pat

dry. Trim wing tips and discard. Cut each wing into two

pieces at the main joint. Place wings in a bowl with

marinade root beer and marinate in refrigerator for 30

minutes.

2. While reducing root beer for sauce, preheat oven to 500

degrees F. Remove wings, drain, and reserve marinade.

Season wings with 2 teaspoons salt and pepper and place on

a rack over a baking sheet. Place marinade in a saucepan

over medium-high heat and reduce to 1/2 cup. Skim foam

from marinade as it reduces.

3. While sauce and marinade finish reducing, place wings in

oven and bake until they begin to turn golden, about 15

minutes. Remove and brush with marinade. Flip wings over,

brush with marinade again, and continue baking until wings

are golden and glazed, about 12 to 15 minutes. Discard

marinade.

4. Meanwhile, finish the sauce by whisking mustard and hot

pepper sauce into the 5 cups root beer sauce reduction.

Season with 1/2 teaspoon salt or as needed. Brush wings

with the sauce, return to oven and bake until golden brown,

glazed, and cooked through, about 10 minutes.

5. Brush glazed wings once more with sauce. Serve hot

wings with additional sauce on the side.



Ingredients:

2 pounds ground turkey or beef

1/2 cup minced red onion

1/4 cup minced green onion, white and green parts

2 egg whites, whisked

1 tablespoon Worcestershire sauce

12 mini burger buns or small soft dinner rolls, warmed

1 cup grated cheddar cheese

12 small lettuce leaves

12 slices tomato

1 cup thinly sliced red onions

1 avocado, peeled, pitted, and thinly sliced

Garlic salt to taste

1/2 tablespoon ground black pepper

Mayonnaise (optional)

Mustard (optional)

Ketchup (optional)

SLIDERS

Ingredients:

2 sourdough baguettes

6 vine-ripened fresh tomatoes

1 bunch of pencil asparagus, cooked

1 bunch of fresh basil

4 whole shallots, diced and peeled

1 teaspoon diced garlic

1 cup balsamic vinegar

4 ounces melted unsalted butter

Salt and pepper

Directions

1. Start by slicing the sourdough bread into 1-inch rounds.

2. With a small brush, lightly coat both sides of the bread with melted butter and add a pinch of salt. Place the rounds of

bread on to either a grill or a sheet pan and lightly toast for about three minutes for soft toast. Remove and place to the side.

3. Wash the tomatoes and dice into very small pieces and place into a large bowl.

4. Take the cooked asparagus and cut into small rounds and mix together with the tomatoes.

5. Roughly cut the basil leaves and add the garlic and shallots and the balsamic. Mix well and season with salt and pepper.

6. Place the toasted rounds on a platter and put a small tablespoon of the vegetable mix on top and serve.

VINE-RIPENED TOMATO BRUSCHETTA WITHFRESH BASIL AND BALSAMIC VINAIGRETTE

Directions

1. Preheat a grill to medium-high.

2. In a large bowl, combine the ground turkey or beef with the minced red onion, green onion, egg whites, garlic salt,

ground pepper and Worcestershire sauce. Mix gently but thoroughly.

3. Divide the mixture into 12 equal portions and shape them into 12 small burgers, each about 3-1/2 inches wide.

4. Place the burgers on the grill and cook until just done, about three to four minutes per side.

5. Serve the burgers on the mini buns and top with the cheese, lettuce, tomato, and sliced red onion. Top with avocado,

mayonnaise, mustard, and ketchup if desired.



Ingredients:

1-2/3 cups Diet Coke

2 teaspoons olive oil

1-1/4 pounds chicken breast meat, skinless, trimmed of fat, cut into 1/2-inch cubes

4 cups onion, diced into 1/2-inch cubes

1-1/2 cups green bell pepper, diced into 1/2-inch cubes

1-1/2 cups red bell pepper, diced into 1/2-inch cubes

2 jalapeños, seeded, finely diced

3 garlic cloves, chopped

2 teaspoons salt

1 teaspoon black pepper, freshly ground

8 flour tortillas (8-inch diameter), cut to 6 wedges

As needed, fat-free non-stick cooking spray

OVEN-BAKED NACHOS TOPPEDWITH GLAZED CHICKEN,ONIONS AND PEPPERS

Ingredients:

1 (8 ounce) package cream cheese

2 tablespoons Dijon mustard

6 (8 inch) whole wheat tortillas

1-1/2 cups finely shredded romaine lettuce

12 slices thinly sliced deli smoked turkey

3/4 cup shredded white Cheddar cheese

1 large tomato, seeded and diced

1 large avocado, sliced

6 slices bacon, cooked and crumbled

Directions

1. Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the

cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.

2. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture.

Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded white Cheddar cheese. Top

each tortilla evenly with tomato, avocado slices, and crumbled bacon.

3. Roll each tortilla up tightly and cut in half across the middle with a slightly diagonal cut.

TURKEY AND CHEESE WRAP

Directions

1. Place Diet Coke in a saucepan over medium-high heat and reduce to 3/4 cup. Reserve for later.

2. Make topping by heating olive oil in a large non-stick skillet over medium-high heat and sauté chicken until light golden on

all sides, about 7 to 10 minutes. Remove chicken and reserve for later.

3. In same pan, add onions and peppers. Sauté for five minutes, and then add garlic. Continue to cook until onions are

translucent, about 5 minutes. Add chicken and reduced Diet Coke. Add the salt and pepper, toss well and remove from heat.

Cover to keep warm while preparing tortillas.

4. Preheat oven to 350 degrees F. Place tortilla wedges on non-stick cookie sheets and spray them with cooking spray. Bake

until tortillas are crispy and lightly golden, about 12 minutes. Cool slightly.

5. Serve nachos topped with chicken, onions and peppers.


From shrunken sandwiches to edible eyeballs, these fun snacks are easyto assemble and good for a few laughs.

Silly Snacks

SANDWICHON A STICKIngredients:

2 slices bread

1/2 inch thick slice of ham or turkey

Swiss or Cheddar cheese cubes

5 Sweet gherkin pickles, cut in half

Olives

9 grape tomatoes

Directions:

1. Cut each slice of bread into 9

squares.

2. Cut the ham or turkey slice into

cubes.

3. Assemble each skewer by

layering one bread square, one

meat cube, one cheese cube, one

pickle, one olive, one tomato and

one final piece of bread.


Family Snacks {Silly Snacks}

Ingredients:

6 cups rice square cereal

1/2 cup peanut butter

1/2 cup butter

12 ounces semi-sweet chocolate chips

2 cups powdered sugar

Chocolate Jimmies

PUPPY CHOW

Ingredients:

3 cups colored, crispy cereal

3 cups puffed rice cereal

2 tablespoons butter or margarine

1 (10 ounce) package marshmallows

Directions

1. Heat butter or margarine and marshmallows in

a microwave safe bowl for 1-1/2 minutes, stirring

every 30 seconds until melted.

2. Stir in both cereals.

3. Spread into a greased 9 x 13-inch pan and allow

to cool, approximately 2 hours. Slice and serve.

CONFETTI CRUNCHERS

Ingredients:

4 large carrots

4 ounces cream cheese, softened

Pitted black olives, halved

Directions

1. Cut carrots into 1-inch slices.

2. Top each carrot slice with a dollop of cream cheese and one olive half.

3. Arrange on a tray and serve.

EDIBLE EYEBALLS

Directions

1. Melt peanut butter, butter and chocolate chips in the microwave or on the stove.

2. Place cereal in a large plastic bowl. Pour melted chocolate mixture over cereal and mix with a wooden spoon.

3. Spoon cereal into a gallon size zippered plastic bag. You may want to do this in two batches.

4. Add powdered sugar to the plastic bag, close securely and shake to coat the cereal mixture.

5. Pour into serving dishes and top with Jimmies.


Who can resist a heaping plate of candy-filledbrownies? Call the family together and dish upthese sweet treats after a fabulous family dinner.

Sweet Snacks

HOMEMADE ICE CREAMSANDWICHESIngredients:

24 chocolate chip cookies

1 pint vanilla ice cream, softened

1 pint mint ice cream, softened

Directions:

1. Place 12 cookies face down on a wax

paper-lined work surface.

2. Smear about 1/3 cup softened ice

cream on each overturned cookie.

3. Wrap in foil and freeze at least 4

hours before serving.

You can use your favorite family

cookie recipe, or keep it easy

with this shortcut ice cream

sandwich method.


Family Snacks {Sweet Snacks}

Ingredients:

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda


5 quarts popped popcorn

CARAMEL CORN

Ingredients:

1/2 cup butter, melted

1 cup sugar

2 eggs


1/3 cup cocoa powder

1/2 cup flour

1/4 teaspoon salt

1/2 tablespoon baking powder

2 or 3 favorite movie candies, crushed or sliced into small pieces

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9 x 9-inch pan.

2. Mix the melted butter and sugar. Beat eggs in, one at a time.

3. Mix in vanilla extract. Add cocoa, flour, salt and baking powder.

Stir just until combined. Lightly fold in candies.

4. Bake for 25 to 30 minutes, until a toothpick inserted in the middle

comes out clean.

CANDY COUNTER BROWNIES

Directions:

1. Preheat oven to 250 degrees F.

2. Melt butter in a medium sauce pan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil,

stirring constantly. Boil without stirring for 4 minutes.

3. Remove from heat and stir in baking soda and vanilla extract.

4. Place popcorn in a large bowl. Drizzle caramel mixture slowly over popcorn, stirring to coat.

5. Place in two large shallow baking dishes and place in oven. Stir every 15 minutes for 1 hour. Cool completely and

break into pieces.

These brownies are perfect for a family

movie night. Grab a movie-size box of your

favorite candy and mix it into the batter.



Ingredients:

1 can (16 ounces) pitted dark sweet cherries

1 pkg. (3 ounces) cherry gelatin

1 cup Coca-Cola®

2 tablespoons fresh lemon juice

1 package (3 ounces) cream cheese

1/2 cup cut-up pecans or walnuts

SOUTHERNBELLE SALAD

Ingredients:

1 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

12 (8-inch) flour tortillas

2 tablespoons melted butter

Directions:

1. Preheat the oven to 400 degrees F.

2. Combine sugar, cinnamon and nutmeg in a bowl.

3. Spread tortillas with melted butter. Cut each

tortilla into 8 wedges.

4. Spread tortilla slices on a baking sheet and

sprinkle with the sugar mixture.

5. Bake for 5 minutes, until lightly browned.

Drizzle with honey just before serving.

CINNAMON CRISPERS

Directions:

1. Drain cherry juice. Bring 3/4 cup of

juice to boiling; add to gelatin. Stir until

dissolved.

2. Stir in Coca-Cola® and lemon juice.

Chill until gelatin mounds slightly.

3. Cut cheese into very small pieces.

Fold cheese, nuts and whole cherries

into gelatin. Spoon into 7 individual

molds. Chill until firm.



Ingredients:

2 cups sugar

3/4 cup melted salted butter

1/2 teaspoon salt

3 eggs

1 cup unsweetened cocoa powder

1 cup flour

THE BEST (BASIC)BROWNIES

Ingredients:

1 tube refrigerated sugar cookie dough

1 (12 ounce) bag semi-sweet chocolate chips

Directions:


2. Working in batches, roll dough into a 12 x 6-inch rectangle on a

lightly floured surface.

3. Cut into 12 rectangles and place 2 inches apart on a lightly greased

cookie sheet.

4. Score each rectangle in the center with a knife.

5. Gently press chocolate chip dots into the dough.

6. Bake for 10 to 15 minutes or until edges are golden. Cool slightly,

then remove to wire racks to cool completely.

DOMINO COOKIES

Directions:


2. In a large bowl, mix sugar,

melted butter and salt. Beat in

eggs, one at a time.

3. Add cocoa powder and flour,

mixing just until blended.

4. Pour into a greased, 8 x 8-inch

pan and bake for 25 to 30

minutes, just until set.

These brownies are so simple and so delicious, you'll never use another boxed mix again. Make these dense,

fudge-like brownies as is or top them with your favorite candies, chocolate chips or marshmallows.

Family game and movie nights just aren't completewithout small, bite-size salty snacks within arm’s reach!

Salty Snacks

CHEDDARCHEESEPOPCORNIngredients:

3 tablespoons melted butter

1/4 cup Cheddar cheese powder

1/4 teaspoon mustard powder

1/4 teaspoon cayenne pepper

4 cups popcorn

Directions:

1. Combine butter, Cheddar cheese

powder, mustard powder, cayenne

pepper and popcorn.

2. Toss to combine and serve

immediately.


Family Snacks {Salty Snacks}

DIPPEDPRETZELSTICKS

Ingredients:

1-1/2 pounds potatoes, washed (not peeled)

2 tablespoons melted margarine

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1/4 teaspoon paprika

1/4 teaspoon garlic powder

Directions


2. Cut potatoes lengthwise into quarters and then cut each

quarter into thirds. Coat potatoes with margarine.

3. In a wide shallow dish, combine crumbs, cheese, and

seasonings. Coat potato sticks with crumb mixture.

4. Place potatoes in a single layer on cookie sheet. Bake for 30

minutes or until crispy on the outside.

5. Divide into one-half cup portions and serve immediately

CHEESY POTATO STICKS

Directions

1. Line two rimmed baking sheets with

waxed paper and set aside. Pour sprinkles,

candies and nuts onto dinner plates.

2. Place chocolate chips in a microwave-safe

dish and microwave in 30-second increments,

stirring after each, until chocolate is melted. This usually takes about 1 minute. Stir until smooth.

3. One at a time, roll one end of pretzel rods into melted chocolate and coat 3/4 of the way up.

4. Allow chocolate to set for 30 seconds to 1 minute, then roll each pretzel rod in the topping of your choice.

Set on the baking sheet to cool completely.

Serve these fancied-up fries with

your favorite dip – ketchup, ranch,

honey mustard, you call it!


Ingredients:

18 pretzel rods, from a 10-ounce package

8 ounces semi sweet or white chocolate chips

Assorted sprinkles, chopped nuts or chopped

candy bars

Ingredients:

3 tablespoons grated Parmesan cheese

1 teaspoon ground, dried oregano

1/2 teaspoon dried tomato powder

3 cups popped popcorn

Directions

1. Mix cheese and spices together.

2. Sprinkle over popcorn and serve.

PIZZA POPCORN


Family Snacks {Salty Snacks}

Ingredients:

3 tablespoons popcorn kernels

MAKE-YOUR-OWN POPCORN

Ingredients:

About 3/4 pound (12 ounces) sharp Cheddar cheese

1 package (4 ounces) Roquefort cheese

1 clove garlic

3/4 cup Coca-Cola®

2 tablespoons soft margarine

1 tablespoon grated onion

1-1/2 teaspoons Worcestershire sauce

1 teaspoons dry mustard

1/4 teaspoon salt

1/8 teaspoon hot pepper sauce

Directions

1. Grate Cheddar cheese into large mixing bowl. Add crumbled

Roquefort. Put garlic through press; add to cheeses with 1/2

cup of Coca-Cola® and remaining ingredients.

2. Place mixture in food processor; pulse until combined.

Gradually add remaining Coca-Cola®, then process until

mixture is fairly smooth, light and fluffy. Pack into covered

container and chill. Best if refrigerated overnight.

TWIN CHEESE DIP

Directions

1. Add popcorn kernels to a paper bag. Fold it over and close securely with tape.

2. Microwave the popcorn for approximately 2 minutes.

3. Remove from bag and season as desired.

Forget bagged popcorn! Make your own air-popped popcorn without a popper.

All you need is a brown paper bag. This recipe makes about 5 cups of popcorn.

family snacks

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