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Snack Madness
Be the MVP this March with these delicious snacks. Many of these recipes are easy to make and easy to travel so you'll never have to worry about being on the road. You'll be the top seed of the party with these treats.
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Pizza Dip
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Ingredients
- (8-oz) Cream cheese, soft
- 1 teaspoon dry Italian seasoning
- 1 (14-oz) good quality premade pizza sauce
- (3-oz) slice pepperoni, chopped
- 2 (1.4-oz) black olives, sliced
- (3-oz) chopped bell peppers
- 1/4 cup red onions, minced
- (2-oz) shredded mozzarella
- 1/2 cup shredded parrmesan
- (8-oz) Cream cheese, soft
- 1 teaspoon dry Italian seasoning
- 1 (14-oz) good quality premade pizza sauce
- (3-oz) slice pepperoni, chopped
- 2 (1.4-oz) black olives, sliced
- (3-oz) chopped bell peppers
- 1/4 cup red onions, minced
- (2-oz) shredded mozzarella
- 1/2 cup shredded parrmesan
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Directions
Butter bottom of casserole dish and spread soft cream cheese out evenly in bottom. Sprinkle with Italian seasoning. Next spread marinara sauce over cream cheese evenly. Add all other toppings as desired.
Bake at 350 for about 15 minutes or until corners are bubbling. Serve with breadsticks and crisps.
Recipe Courtesy: Wendy Cruse
Butter bottom of casserole dish and spread soft cream cheese out evenly in bottom. Sprinkle with Italian seasoning. Next spread marinara sauce over cream cheese evenly. Add all other toppings as desired.
Bake at 350 for about 15 minutes or until corners are bubbling. Serve with breadsticks and crisps.
Recipe Courtesy: Wendy Cruse
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Rotel Hamburger Cheese Dip
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Ingredients
- (1 lb) Ground Beef
- (1 lb) Breakfast Sausage
- 1/2 Onion, chopped
- 1 cup John's Famous® Slaw Dressing
- (2 lbs) Velveeta® Cheese, cut into cubes
- 1cup Rotel Tomatoes (with peppers)
- 3 - 6 tablespoons of Hot Sauce
- (1 lb) Ground Beef
- (1 lb) Breakfast Sausage
- 1/2 Onion, chopped
- 1 cup John's Famous® Slaw Dressing
- (2 lbs) Velveeta® Cheese, cut into cubes
- 1cup Rotel Tomatoes (with peppers)
- 3 - 6 tablespoons of Hot Sauce
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Directions
Brown the ground beef and sausage with onions, then drain. Combine all ingredients in crock pot and turn on high until the cheese is melted, stirring occasionally.
Once the cheese is melted turn the crock pot on low and serve.
Brown the ground beef and sausage with onions, then drain. Combine all ingredients in crock pot and turn on high until the cheese is melted, stirring occasionally.
Once the cheese is melted turn the crock pot on low and serve.
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Puerto Rican Corn Fritters
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Ingredients
- 2 cups of water
- 1/2 cup of sugar
- 1 1/2 cups of corn meal
- 1 tsp salt
- 1 cup of cheese ( shredded cheddar, gouda or American cheese)
- Veggie or corn oil
- 2 cups of water
- 1/2 cup of sugar
- 1 1/2 cups of corn meal
- 1 tsp salt
- 1 cup of cheese ( shredded cheddar, gouda or American cheese)
- Veggie or corn oil
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Directions
Mix cornmeal, sugar, water and salt together until blended well take a small amount and roll in a call and flatten like a pancake. Fill in middle with cheese and close it up. Seal it and shape it into what looks like a stick.
Fry at 350 degrees until golden brown.
Recipe Courtesy: Miami Fusion
Mix cornmeal, sugar, water and salt together until blended well take a small amount and roll in a call and flatten like a pancake. Fill in middle with cheese and close it up. Seal it and shape it into what looks like a stick.
Fry at 350 degrees until golden brown.
Recipe Courtesy: Miami Fusion
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Italian Fried Pickles & Dipping Sauce
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Ingredients
- 1 quart of sliced pickles
- Cooking oil
Pickle Batter Ingredients
- 1 cup milk
- 1 cup flour
- 1 egg
- 1 tsp baking powder
- 1 tsp paprika
- 1/2 tsp black pepper
Coating Ingredients
- Italian style bread crumbs (store bought or homemade)
- 2 cups Italian bread grated
- 2 tbsp oregano
- 1 tbsp garlic powder
- 2 tsp salt
Louie’s Pickle Sauce Ingredients
- 1 cup mayo
- 1/4 cup ketchup
- 2 tbsp grated horseradish
- 1/4 tsp paprika
- 1 quart of sliced pickles
- Cooking oil
Pickle Batter Ingredients
- 1 cup milk
- 1 cup flour
- 1 egg
- 1 tsp baking powder
- 1 tsp paprika
- 1/2 tsp black pepper
Coating Ingredients
- Italian style bread crumbs (store bought or homemade)
- 2 cups Italian bread grated
- 2 tbsp oregano
- 1 tbsp garlic powder
- 2 tsp salt
Louie’s Pickle Sauce Ingredients
- 1 cup mayo
- 1/4 cup ketchup
- 2 tbsp grated horseradish
- 1/4 tsp paprika
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Directions
Combine all of your batter ingredients into a bowl. Combine all of your coating ingredients into another bowl and your dipping sauce ingredients into a third bowl. Refrigerate your dipping sauce in the meantime.
In a skillet or pot fill will cooking oil approx 2 inches and heat to 350 degrees. Use a thermometer to maintain oil temp.
Pat pickles dry and dip into pickle batter then coating and gently drop into oil till golden brown or about 3 minutes. You will start to see your pickles floating when done.
Remove from oil and place on a dish lined with a paper towel to remove some oil.
Dip into Louie’s pickle sauce and Enjoy!
Recipe Courtesy: Louie’s
Combine all of your batter ingredients into a bowl. Combine all of your coating ingredients into another bowl and your dipping sauce ingredients into a third bowl. Refrigerate your dipping sauce in the meantime.
In a skillet or pot fill will cooking oil approx 2 inches and heat to 350 degrees. Use a thermometer to maintain oil temp.
Pat pickles dry and dip into pickle batter then coating and gently drop into oil till golden brown or about 3 minutes. You will start to see your pickles floating when done.
Remove from oil and place on a dish lined with a paper towel to remove some oil.
Dip into Louie’s pickle sauce and Enjoy!
Recipe Courtesy: Louie’s
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BBQ Cuban Sandwiches
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Ingredients
- Loaf Cuban Flat Bread (Other breads such as Italian Roll are fine)
- 2 to 4 slices of Swiss cheese
- (3 oz) BBQ Pork
- (3 oz) Ham
- 4 dill pickle slices
Bob Sykes Sandwich Spread
- (2 oz) Yellow Table Mustard
- (2 oz) Bob Sykes Sauce
- (1 oz) Dill Pickle Juice
- Loaf Cuban Flat Bread (Other breads such as Italian Roll are fine)
- 2 to 4 slices of Swiss cheese
- (3 oz) BBQ Pork
- (3 oz) Ham
- 4 dill pickle slices
Bob Sykes Sandwich Spread
- (2 oz) Yellow Table Mustard
- (2 oz) Bob Sykes Sauce
- (1 oz) Dill Pickle Juice
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Directions
Slice Cuban bread lengthwise; open bread. Best source for Cuban bread is Le Sagunda Bakery. A four generation business over 100 years old. Each loaf is hand rolled and baked with a palmetto leaf on the the top. The bakery produces 15,000 loaves each day. Bob Sykes Sandwich Spread on both sides of bread
Place the Swiss cheese to cover the entire bread (the cheese is the binder). Put BBQ Pork on one side of the bread. Put Ham on the other side of the bread. Add Dill Pickle Juice. Fold the sandwich together and brush with butter on both sides.
Place on a flat grill pre-heated to 325 degrees. Place the press on top of the sandwich and toast each side until the bread is crispy and the cheese is melted. Cut in half and serve immediately
Recipe Courtesy: Van Sykes
Slice Cuban bread lengthwise; open bread. Best source for Cuban bread is Le Sagunda Bakery. A four generation business over 100 years old. Each loaf is hand rolled and baked with a palmetto leaf on the the top. The bakery produces 15,000 loaves each day. Bob Sykes Sandwich Spread on both sides of bread
Place the Swiss cheese to cover the entire bread (the cheese is the binder). Put BBQ Pork on one side of the bread. Put Ham on the other side of the bread. Add Dill Pickle Juice. Fold the sandwich together and brush with butter on both sides.
Place on a flat grill pre-heated to 325 degrees. Place the press on top of the sandwich and toast each side until the bread is crispy and the cheese is melted. Cut in half and serve immediately
Recipe Courtesy: Van Sykes
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Chocolate Covered Cracklin’
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Ingredients
- (10 oz) dark chocolate
- 1/2 pound pork cracklins
- Coarse sea salt
- (10 oz) dark chocolate
- 1/2 pound pork cracklins
- Coarse sea salt
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Directions
Place chocolate in a large heat-proof bowl over a pot of boiling water; heat until smooth. Remove bowl from heat.
Add pork cracklins to chocolate and stir until well coated. Transfer cracklins to a large sheet pan lined with wax paper.
Sprinkle with coarse sea salt and allow to harden.
Recipe Courtesy: Bitter Socialite
Place chocolate in a large heat-proof bowl over a pot of boiling water; heat until smooth. Remove bowl from heat.
Add pork cracklins to chocolate and stir until well coated. Transfer cracklins to a large sheet pan lined with wax paper.
Sprinkle with coarse sea salt and allow to harden.
Recipe Courtesy: Bitter Socialite