Archive for the ‘Snacks’ Category


Strawberry Salsa & Cinnamon Chips

March 2, 2012

Boy, do I have a treat for you. Strawberry salsa. This snack, dessert, or whatever you want to call it is SO good. And it’s good for you!

Another family favorite, this salsa is perfect for summer. I know it’s not summer yet, but we just got hit with a bunch of snow last week, and I really needed something that reminded me of summer. So, strawberry salsa it is!

Also this is the perfect party food. Really. You cut up all your fruit, add a little honey, and let it sit in the fridge for awhile to marry, and then you make your cinnamon chips, and you are good to go!

Make this and you won’t regret it. Ever. And everybody will thank you!

Strawberry Salsa and Cinnamon Chips

recipe from BeckyMom, who I believe got it from Sparkpeople


  • 1 lb strawberries, chopped
  • 1 kiwi, cut up
  • 2 apples, peeled and chopped
  • zest of one orange
  • 2 T honey
  • wheat or white tortillas
  • non-stick spray
  • cinnamon (and sugar if you want)


  1. In a large bowl, mix all your fruit and orange zest. Mix in your honey and then refrigerate for at least an hour.
  2. Preheat oven to 350 degrees. Line tortillas on a baking sheet. Spray with non-stick spray and then sprinkle cinnamon (and sugar if wanted) on top of tortillas. Cut tortillas into triangles and bake for 8-10 minutes until crispy.
  3. Enjoy!!

— the Jilb


No-Bake Energy Bites

February 27, 2012

I stumbled across this awesome recipe a few weeks ago that I thought I would share. These little energy bites are so awesome, and they are healthy so eating one or two or three leaves me feeling not too guilty.

The really nice thing about these energy bites? They are so versatile you can put whatever you want in them. Next time I make these I plan on adding some mini chocolate chips. Yum!

No-Bake Energy Bites

recipe slightly adapted from Smashed Peas and Carrots


  • 1 cup oatmeal
  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/2 cup ground flaxseed or wheat bran
  • 1/2 cup chopped nuts
  • 1 T cocoa powder


  1. Mix everything in a large bowl until well-combined. Refrigerate for a half hour. Once chilled, roll into balls!
  2. Keep in an airtight container up to a week in the refrigerator.
  3. Enjoy!

— the Jilb


Strawberry Delights

February 6, 2012

What they really should be called is Chocolate Covered Cheesecake Filled Strawberries. But that is wayyyyyy too long for a name.

If you make these, you will be delighted. And so will anyone you feed them too. (That is if you want to share. If you don’t, I don’t blame you at all.)

I think these little guys would be perfect for Valentine’s Day. They’re easy to make, perfectly sweet and yummy!

We had these for dessert last week, and as soon as the Baby saw them she cried and whined until I gave her one… ahem, or three. Needless to say, I think I’ll have to make these again soon or I won’t hear the end of the whining (and boy, can that Baby whine!).

I also just wanted to say that if you do make these, make sure you make alot. They will go like hot cakes, and you’ll be left wanting more. Seriously.

Strawberry Delights (Chocolate Covered Cheesecake Filled Strawberries)

recipe inspired from The Sweets Life


  • 1 lb. fresh strawberries
  • 4 oz. cream cheese, softened
  • 2 T powdered sugar
  • 1/2 tsp. vanilla extract
  • chocolate, melted (I used white chocolate chips and milk chocolate chips)
  • sprinkles, for garnish


  1. Wash your strawberries, cut the tops off and use a paring knife to cut out the middle. Set aside on a paper plate lined with paper towels.
  2. In a small bowl, cream your cream cheese, sugar and vanilla extract together until all mixed together. Put cream cheese mixture in a piping bag or a small ziploc bag with the corner snipped off. (In the original recipe she doubled her cream cheese, powdered sugar and vanilla extract. The holes in my strawberries weren’t that big, so I halved it. Do what you think is best.)
  3. Fill strawberries with cream cheese mixture.
  4. Dip the tops of your cheesecake filled strawberries in your chocolate. Set on wax paper until chocolate is set and dry. Keep in refrigerator until ready to eat.
  5. Enjoy!

— the Jilb


Football Food: Crack Bread

February 3, 2012

This recipe for Cheddar Bacon Ranch Pulls is all over Pinterest. After I found out the recipe comes from Plain Chicken, a really good food blog I found recently, I knew this would be a hit. And, of course, it was.

This bread lives up to its name. I made it for lunch and the kids could not stop eating it. And neither could I. I told myself I was only going to have a couple of pieces, and I wouldn’t be surprised if I ate a third of it. It’s really good, and you guessed it, really easy!

Make this delicious, yet simple bread for your next football party. You won’t be disappointed.

Crack Bread

recipe from Plain Chicken


  • 1 unsliced loaf of sourdough bread
  • 8 oz. cheddar cheese, sliced or shredded
  • 3 oz. bag Oscar Mayer Real Bacon bits
  • 1/2 cup butter, melted
  • 1 T Ranch dressing mix


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. Using a bread knife cut your bread going both ways, but make sure not to cut through the bread.
  3. Put a piece of aluminum foil on your lined baking sheet. Put bread on aluminum foil.
  4. Sprinkle bacon bits on bread, making sure to get them in between the cuts.
  5. Mix your butter and ranch mix in a small bowl. Pour ranch butter all over bread.
  6. Wrap bread in foil, and bake for 15 minutes. Take off foil, and bake for another 10 minutes or until cheese is melted.
  7. Enjoy!

— the Jilb


Sweet and Salty Popcorn Balls

February 1, 2012

We eat a lot of popcorn in this house. It’s always our go-to snack after the kids go to bed. Most nights it’s the simple homemade popcorn using our popcorn maker with a little bit of butter and salt. I generally don’t feel bad eating a few cups of this before bed.

And then there’s those nights when I want popcorn, but I also want something sweet. And that turns into caramel corn. Or a recipe I have for Cinnabun Popcorn. Or these little Sweet and Salty Popcorn Balls.

I saw this recipe in an All You Magazine, and because of my love of popcorn knew I would make them. I just didn’t realize how addicting and yummy they would be. They’re sweet, and yet salty. The white chocolate chips I used melted slightly, and what a wonderful thing that is. The recipe also called for toffee bits, which I left out, but I bet they would be even better with them.

Sweet and Salty Popcorn Balls

recipe from All You Magazine


  • 4 T. butter
  • 1 cup packed brown sugar
  • 1/2 cup corn syrup
  • 7 oz. sweetened condensed milk
  • 2 tsp. vanilla extract
  • 10 cups popped popcorn
  • 1/2 cup salted peanuts, chopped
  • 1/2 cup toffee bits
  • 1/2 cu white chocolate chips
  • coarse sea salt, optional


  1. Line a baking sheet with parchment paper, and set aside.
  2. In a medium sauce pan over medium heat, combine your butter, sugar, and corn syrup. After butter is melted, bring to a boil, and then add condensed milk. Continue to boil for 5 minutes, continuously stirring to prevent scorching. Remove from heat and add vanilla extract.
  3. Place popcorn in a large bowl. Pour butter mixture over popcorn, stirring until coated completely. Set aside until mixture has cooled enough where you can handle it. Toss in peanuts, toffee, and chocolate chips.
  4. Spray your hands with a non-stick spray and roll popcorn into 2-inch balls. (Which is about 1/4 cup per ball.) Place balls on baking sheet, and sprinkle with salt. Let cool completely.
  5. Enjoy!
  6. Makes about 30 balls.

— the Jilb



Football Food: Buffalo Chicken Bites

January 20, 2012

I’ve never really been into spicy foods. I think a lot of that has to do with the fact that I’ve been constantly (okay, maybe not constantly, but pretty close!) pregnant for the last 4 years, and was always afraid that spicy foods would bug the baby. With one bite of a buffalo chicken wing, all that changed.

BeckyMom brought over her super yummy Buffalo Chicken Wings for our New Years Eve party. I ate one and decided it was still too spicy. After everyone left the party, I realized there was still a ton of wings, so I ate one. Then two. Three. You get the picture. I ate them all except three that I left for Reinman. I was hooked.

So, I’ve been on the hunt for Buffalo recipes. I found these. And they are awesome! They are a little bit of work, but as soon as I ate one I was in love. Any annoyances with these were soon forgotten. So, go. Make them. Everyone will love you for it. Guaranteed.

Buffalo Chicken Bites

recipe from Pennies on a Platter


  • 3 cups chicken, cooked and shredded
  • 1/4 to 1/2 cup hot sauce (I did 1/2 cup, but you can do more or less if you want!)
  • 3 & 1/2 oz. cream cheese, softened
  • 1 & 3/4 cups sharp cheddar cheese, shredded
  • 1/4 cup green onions, sliced (I left these out)
  • 1 cup all-purpose flour
  • 4 eggs, beaten
  • 3-4 cups corn flakes cereal, crushed


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix your chicken, cream cheese and hot sauce until combined. Add in your cheddar cheese and onions.
  3. Using an ice cream scoop, spoon out the chicken mixture and roll into balls (I used my hands to get them to stay together really well.) Place on a separate baking sheet until ready to dip.
  4. In three separate bowls, set out your flour, eggs, and corn flakes. Dip each chicken ball into the flour, then the egg, and then the corn flakes. Place on lined baking sheet and bake 20-25 minutes.
  5. Serve warm with ranch or blue cheese dressing.
  6. Enjoy!
  7. Note: I haven’t tried it, but you can freeze these. Put your dipped chicken balls (not cooked) on your lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and leave in freezer until ready to use. To bake, place the frozen chicken balls back on a lined baking sheet, and bake at 350 degrees for 25-30 minutes.

— the Jilb


Football Food: Ham and Cheese Sliders

January 6, 2012

I’ve decided to dedicate Friday posts to Football Food until the Super Bowl. So, for the next 4 Fridays I’ll have football friendly food for you all. The first up: Ham and Cheese Sliders!

I found these babies over at Annie’s Eats. The same food blog that I got my Turkey Pesto Sliders from. Annie’s got a ton of fun and yummy food over at her site. I highly suggest you check her out.

I made a few changes to her recipe. I couldn’t find sliders buns, so I just used regular buns from the deli section. Our grocery stores typically have slider buns during the summer, so I’ll be making them again once it starts to get warm out! I’ve made these sandwiches twice: once using deli ham, and the second time using real ham. They both taste excellent but I think I prefer the deli ham a little bit more. What’s pictured today is the real ham.

Anyways, I think these little guys would be perfect for the Super Bowl or for any football game. They’re easy to assemble, you can make them ahead of time, they make a ton, and they are SO good! Seriously, this is probably the best sandwich I’ve made ever. It’s true.

Ham and Cheese Sliders

recipe from Annie’s Eats


  • 24 slider rolls (I used 12 regular rolls)
  • 24 slices deli ham (I used 1 container of deli ham per 12 rolls)
  • 24 small Swiss cheese slices (I used big Swiss cheese slices, and put half a slice of cheese on each sandwich. Next time: more cheese!)
  • Mayo

For the sauce:

  • 1 & 1/2 T yellow mustard
  • 8 T butter, melted
  • 1 T onion, finely minced
  • 1/2 tsp. Worcestershire sauce
  • Poppy seeds, for sprinkling


  1. Preheat oven to 350 degrees. (If you are making these ahead of time, leave them in the fridge, and start your oven once you’re ready to bake them).
  2. Split the slider rolls and spread mayo on the inside top of the bun. Fold a slice of ham to fit on each bun, and then top with a piece of cheese. Once you’re done assembling the sandwiches, place them in a baking dish.
  3. Now you make the sauce. Melt your butter, and then add the mustard, onion, and Worcestershire sauce to it. Mix thoroughly. Then drizzle the sauce over the top of the buns. Sprinkle with poppy seeds.
  4. Cover with foil, and bake for 10 minutes. (I found that if my sandwiches had been sitting in the fridge all day, they needed almost 20 minutes to bake or until the ham was hot.) Once your cheese is melted, take off foil, and bake for another 2 minutes.
  5. Enjoy!!

— the Jilb