Tag Archives: snack

Peanut Butter S’mores Turnovers

Makes: 12


1 box Puff Pastry (2 sheets), thawed
3 whole graham crackers, gently broken into fourths
12 fun-size hershey’s milk chocolate bars
1/2 cup creamy peanut butter
small bowl of water
1 egg whisked with 1 Tablespoon water (to make egg wash)
1/2 cup jarred Marshmallow Creme (or Fluff)


Preheat oven to 400F. Line baking sheet with parchment paper or spray with nonstick spray.

Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3″ x 10″ each). Cut each 3 x 10 rectangle in half. You’ll have 6 pieces to work with for each sheet of Puff Pastry.

Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate bar. Scoop a scant 1 Tablespoon peanut butter on top of each chocolate bar.

Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up.

Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).

Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.

Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes.

Scoop marshmallow creme into a zip baggie (don’t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.


Peanut Butter And Jelly Grilled Cheese

Serves: 2


4 tablespoons (1/2 stick) salted butter
4 slices crusty whole-wheat or sourdough bread
4 tablespoons blueberry jam, store-bought or homemade (recipe follows)
4 tablespoons natural creamy or crunchy peanut butter
2 slices sharp cheddar cheese


Using three tablespoons of the butter, coat one side of each bread slice. Spread the non-buttered side of two pieces with jam. Spread the non-buttered side of the other two pieces with peanut butter. Place a slice of cheddar on the peanut butter sides and close up the halves to make sandwiches.

Melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the sandwiches and cook for 2-3 minutes per side, or until the bread is golden brown and the cheese has melted. Serve immediately.

Quick Blueberry Jam

Makes 2 cups


3 cups fresh blueberries
1/4 cup packed light brown sugar
1 tablespoon balsamic vinegar
1 teaspoon fresh lemon juice
Pinch of kosher salt


In a medium saucepan, combine the blueberries, sugar, vinegar, lemon juice, and salt. Cook over high heat, mashing the fruit with a potato masher or fork, until the berries have released their juices. Reduce the heat to medium-high and cook, stirring occasionally, for 15 to 20 minutes, until the mixture has thickened. Let cool and then transfer the jam to a clean glass jar. Store in the refrigerator for up to one month.

Author’s notes: There are three essentials.
Essential 1: Real peanut butter, meaning no sugar added. There is a time and a place for the creamy peanut butter we all ate as kids (most baking recipes), but this is not it. All you need here are ground-up peanuts (with some salt).
Essential 2: Sharp cheddar. Nothing fake and no slices wrapped in plastic. Use real cheddar.
Essential 3: A glass of ice-cold milk for washing it all down

Baked Churros – Loop Style

Yield: 8-20, depending on size


Churro Dough:

1/2 cup unsalted butter
1/2 tsp salt
2 Tbsp granulated sugar
1 cup water
1 cup all-purpose flour
3 large eggs
1 tsp vanilla extract


1 Tbsp unsalted butter, melted
1/4 cup granulated sugar
1/2 tsp ground cinnamon


1/4 cup milk
1 tsp vanilla
2 cups Powdered Sugar


assorted cereals
reese’s pieces
crushed oreos
crushed heath bar
whatever treats you love


Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Place a medium saucepan over medium heat. Add butter, salt, sugar and water. Stir butter while it melts and let water to come to a boil.

Add flour all at once and quickly begin stirring to combine. Once dough comes together, continue stirring, over the heat, for 30 seconds.

Remove from heat and begin stirring in the eggs one at a time, mixing well before adding the next. Make sure you stir quickly, and your heat is off. If not you could cook your eggs.

When all the eggs are incorporated, stir in vanilla extract, then place the dough into a pastry bag fitted with a large open star tip. Pipe dough onto prepared baking sheet. You can make these any length you wish, just be sure to leave at least 1″ between them to allow for rising.

Bake 25-30 minutes or until they become dark golden brown and crispy. Remove from oven and cool completely on a cooling rack.

For Topping:

Mix 1/4 cup granulated sugar with 1 tsp cinnamon and add to a resealable plastic bag.

Brush top and sides of cooled churros with melted butter then drop one or two at a time into bag with cinnamon sugar. If you are making the loop shape, just sprinkle and carefully dip into sugar mixture- they can be fragile so be careful. Shake to coat and repeat with remaining churros.


Heat milk and vanilla in small sauce pan, or microwave. Add powdered sugar and stir until well combined. This glaze will harden while in bowl, so use quickly and keep hot so it coats evenly.

Once churros have set up with butter and cinnamon sugar, using a pastry brush-brush glaze on loop end of churro and sprinkle favorite toppings on top. Allow to harden before moving.

Pumpkin Pie Bites

yield: 15 Pieces


1 package of 15 mini phyllo shells (such as Athens, found in the frozen aisles)
2 oz 1/3 less fat cream cheese, softened to room temperature
4 tablespoons sugar
1 large egg white
1/2 cup canned pumpkin
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice


Pre-heat the oven to 350. Line a baking sheet with aluminum foil. Unwrap the package of phyllo shells and place them on the baking sheet.

In a mixing bowl, combine the cream cheese and sugar and beat with a hand mixer until smooth. Add the egg white and beat again until combined. Add the pumpkin, vanilla and pumpkin pie spice and beat again until well combined.

Spoon the pumpkin mixture evenly into the phyllo shells and place the baking sheet in the oven.

Bake for 12-15 minutes until the edges of the shells start to turn golden and the filling is heated through.

Funnel Cake


1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder


In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.

Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

Sprinkle with powdered sugar and serve.


2 (1/4 ounce) packages yeast
1/4 cup water (105F-115F)
1 1/2 cups lukewarm whole milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil

Creamy Glaze

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 = 6 tablespoons hot water

Chocolate frosting

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 – 6 tablespoons hot water
4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips


Dissolve yeast in warm water in 2 1/2-quart bowl.

Add milk, sugar, salt, eggs, shortening and 2 cups flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Stir in remaining flour until smooth.

Cover and let rise until double, 50-60 minutes.

(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter.

Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer to 350F.

Slide doughnuts into hot oil with wide spatula.

Turn doughnuts as they rise to the surface.

Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.

Dip in sprinkles or other toppings after chocolate if desired.

Creamy Glaze:

Heat butter until melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water, 1 tablespoon at a time, until desired consistency.

Chocolate Frosting:

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.

Avocado Shrimp Salsa

Serving: 6 to 8 as an appetizer


1 lb raw shrimp, peeled and deveined*
Salt and black pepper to taste
1 Tbsp olive oil
Juice of 3 medium limes
2 medium/large avocados
1/2 english cucumber
3 medium (or 4 roma) tomatoes
1 small onion, finely diced
1/2 bunch Cilantro, chopped
Tortilla chips and Tabasco sauce to serve


Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.

Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.

Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.

Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.

Notes *If using any sized pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.