Category Archives: 13. Snacks

No Bake Energy Bites


No Bake Energy Bites

Makes about 53 Bites


2 cups rolled oats

1 cup ground flax seed

1/2 cup mini semi-sweet chocolate chips

1/2 cup Craisins

1 cup crunchy or creamy peanut butter

2 teaspoon vanilla extract

2/3 cup honey


Using a food processor or blender, grind the oatmeal in to a powder

Pour in to a bowl with the flax seed and mix well

Stir in the chocolate chips, Craisins, peanut butter and vanilla

Heat the honey for about 10 seconds so that it is thinner and easier to mix in

Add to the bowl and stir until well combined

Put bowl in to refrigerator for 20-30 minutes

Use a tablespoon, measure out the dough into spoonfuls

Arrange energy bites on a baking sheet and freeze until set, about 1 hour

Keep covered in an air tight container in the refrigerator



You can also add ground Almonds, Chia seeds and anything else you would like


Will’s Chili Queso Dip


Will’s Chili Queso Dip

This is my son’s recipe.  I hope you enjoy it as much as they do!

1 Pound of cooked ground meat

16oz Velveeta cheese

1 cup milk

6 pieces of sliced crispy bacon

1 Can of Chili


Chili Powder

Cayenne Pepper

Ground Cumin


Place all the above ingredients in a Crock pot on low for 2 hours

Stir and enjoy with your favorite dipping chip

My son eats it with Doritos while my granddaughter and daughter in law use Tostitos scoops


Chloe loves her daddy’s cooking!

Pizza Pinwheels


Pizza Pinwheels


1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Dough Sheet

2 tablespoons grated Parmesan cheese

1/3 cup finely chopped pepperoni

1/2 cup shredded cheese blend

Italian seasoning

1/2 cup pizza sauce


Heat oven to 350 degrees

Spray cookie sheet with cooking spray or line with parchment paper

If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal

If using dough sheet: Unroll dough; cut into 4 rectangles

Sprinkle an even layer of Parmesan cheese, Italian seasoning, pepperoni, and cheese blend over each rectangle

Do not overfill

Starting with one short side, roll up each rectangle; press edge to seal

Put the rolled dough in the freezer for 10-20 minutes, this makes it easier to cut

Cut each roll into 6 slices

Place cut side down on cookie sheet

Bake 6-7 minutes or until edges start to brown

Flip over pinwheels half way through for even baking 5-6 minutes

Serve with warm pizza sauce for dipping

Ranch Seasoned Oyster Crackers


Ranch Seasoned Oyster Crackers

Great addition to your favorite soup or snack on by the handful!

1 1/2 sticks butter, melted
2 tablespoons ranch dressing mix
1/2 teaspoon dried dill weed
1/2 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 (16 ounce) packages oyster crackers
Parmesan cheese


In a large bowl, combine melted butter, ranch dressing mix, dill, lemon pepper, garlic powder, and onion powder

Add crackers, and gently toss to coat the crackers

Let sit in the bowl while the oven preheats to 250 degrees

Line a large cookie sheet with parchment paper

Spread crackers out on paper and bake for 15 minutes

Remove from oven, sprinkle with parmesan cheese

Mix and return to oven for 10 minutes

Allow to cool completely before storing in airtight canister

Garlic Bacon Cheese Logs


Garlic Bacon Cheese Logs

Serves about 8

1/2 pound shredded cheese of your choice

4 ounces (half a package) softened cream cheese

1 tablespoon mayonnaise

1 tablespoon lemon juice

1 garlic clove, chopped

1/2 cup crumbled bacon


In a small bowl, mix the shredded cheese, cream cheese, mayonnaise, lemon juice and garlic

Form mixture into a log and roll in crumbled bacon

Chill for about an hour for flavors to blend and log to set

Serve with your favorite crackers

Oven Baked S’mores


When you promise a 6 year old he is going to make S’mores by the fire pit when he visits his Grammas house, and it rains, you better find a way to make those S’mores happen inside!


Graham Crackers

Chocolate Bars



Preheat oven to 350 degrees

Place Graham Crackers on a cookie sheet top each one with a Marshmallow

Bake till golden, about 5 minutes


Remove from oven and top with Chocolate and other Graham Cracker




Parmesan Stuffed Tomatoes


Parmesan Stuffed Tomatoes

2 ripe Tomatoes, sliced

3 Tablespoons Mayonnaise

6 Tablespoons Parmesan cheese

1 Tablespoon Dijon Mustard

1 teaspoon Chopped Garlic


1 teaspoon dried oregano

salt and pepper to taste

1 teaspoon chopped fresh parsley

1/4 cup shredded mozzarella cheese

Seasoned bread crumbs


Slice tomatoes in half, clean out insides and lay out on a paper towel to let the liquid drain.  Topping will stay on better


Arrange tomato slices in a single layer on a baking sheet

In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and garlic

Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture

Season with oregano, and salt and pepper to taste


Sprinkle with bread crumbs, mozzarella and then top with parsley


Broil 5-10 minutes

Serve immediately