Snacks/Teas – Cookin’ on the Road

Bacon Wrapped Little Smokies

Abigail — Mon, 28 Feb 2022 12:26:41 +0000

These are a great addition to a breakfast – or even a snacky meal – when you want something a little different.

Bacon Wrapped Little Smokies

Makes: About 48 smokies

Course Breakfast, Snack

Diet Gluten Free, Dairy Free, Egg Free

Keyword Beginner

Prep Time 15

Cook Time 40

Total Time 55

Ingredients

1 lb bacon slices cut into thirds
1 pkg Little Smokies 14oz pkg
½ cup brown sugar or maple syrup

Instructions

Preheat the oven to 375°. Line a cookie sheet with foil and grease the foil.
Cut the bacon so the strips are a third of the original length.
Wrap each smokie with a piece of bacon and place on the pan.
Sprinkle the brown sugar (or maple syrup) over the wrapped smokies.
Bake for 30-40 minutes.

Notes

Make Ahead: These can be prepared ahead of time and refrigerated until time to bake. You could probably bake them ahead of time and just reheat them too.

Pita, Flatbread, or Naan Chips

Abigail — Thu, 10 Feb 2022 23:16:14 +0000

This is a great way to use up leftover pitas, flatbreads, or naan.

Pita or Flatbread Chips

Course Side Dish, Snack

Cuisine Greek, Indian

Keyword Beginner

Prep Time 8

Cook Time 12

Total Time 20

Servings 8

Ingredients

12 medium pitas, flatbreads, or naan
4 Tbsp butter melted
garlic salt to sprinkle

Instructions

Preheat the oven to 450°.
Brush the pitas, flatbread, or naan with a liberal amount of melted butter then sprinkle with garlic salt.
Cut into 8 or so pieces (like a pie) and spread in an even layer on a baking sheet.
Bake for about 5 minutes, flip over, then bake for another 5-7 minutes or until chewy crisp.

Cowboy Caviar

Abigail — Wed, 09 Feb 2022 16:23:38 +0000

This cowboy caviar is an easy addition to a Mexican meal, potluck, or snacky meal.

Cowboy Caviar

Makes: About 5 cups

Course Side Dish, Snack

Diet Gluten Free, Dairy Free, Egg Free

Keyword Beginner

Prep Time 15

Rest Time: 1

Total Time 1 15

Servings 12

Ingredients

1 15 oz can black eyed peas
1 15 oz can black beans
1 15 oz bag corn frozen
½ medium white onion diced
3 medium tomatoes diced – you can use canned tomatoes to make the dip last longer
1 cup cilantro chopped
1 medium jalapeno diced – optional
1 medium avocado cubed – leave out to make the dip last longer
1 medium bell pepper diced

Dressing: (You can use Italian dressing in the place of this dressing.)

2 Tbsp olive oil
2 Tbsp lime juice
2 Tbsp white vinegar
1 dash salt

Instructions

Chop the fresh vegetables into appropriate sizes.
Combine all the vegetables in a large bowl.
In a small bowl, mix together the dressing ingredients and pour over the other ingredients.
Stir to combine then cover and put in the fridge until time to serve. This is best if it can sit for a couple hours.

Notes

Make Ahead: This is a great dish to prepare ahead of time because it’s best if it sets for a couple hours at least so the flavors can blend.

*For an easier option, you can use Italian dressing in place of this dressing. Adjust this dressing recipe to taste.

Mini Cinnamon Rolls or Lemon Poppy Seed Rolls

Abigail — Tue, 08 Feb 2022 21:37:29 +0000

These mini cinnamon rolls are perfect for serving at break or tea time.

Mini Cinnamon or Lemon Poppy Seed Rolls

Makes: about 12 rolls per cup of flour or 4 rolls per regular roll, so 48-54 mini rolls

Course Snack

Keyword Intermediate

Prep Time 15

Cook Time 20

Rising Time: 2

Total Time 2 35

Servings 12

Author Adapted from Sally’s Baking Addiction

Ingredients

1 Recipe Cinnamon Roll Dough

1 Recipe Caramel Pecan Sauce OR

1 Recipe Lemon Poppy Seed Filling & Glaze:

Lemon Poppy Seed Filling:

8 Tbsp butter softened
2 Tbsp lemon zest
¾ cup white sugar
3 Tbsp poppy seeds

Lemon Poppy Seed Glaze

8 Tbsp cream cheese softened
4 Tbsp butter softened
1 ½ cups powdered sugar
¼ tsp salt
2 Tbsp lemon juice fresh is best
1 Tbsp poppy seeds

Instructions

These mini cinnamon rolls are a variation on my roll recipe.
Just follow the recipe for the dough, then after it's risen the first time, divide the dough in half and work with it in 2 batches.
If you're making caramel sauce rolls, go ahead and make the sauce, pour it into a greased 9×13 pan, sprinkle the pecans over it, and set aside.
Roll the dough out to 6-8 inches wide and 12-16 inches long (You don't want the dough to be paper-thin, otherwise it won't rise. However, you want it to be about half as thick as a normal roll would be – about 1/8-inch thick or so.)
Brush and sprinkle liberally with the cinnamon roll filling or the lemon poppyseed filling, roll up very tightly (if you don't, they will rise lopsidedly), and cut into 1/4-1/3 inch rolls. *It works well to use a length of dental floss for this – slide it under the dough to the spot you want to cut, then begin to tie the floss around the dough and it will cut cleanly through.*
Place the rolls in the greased 9×13 pan, touching each other. (You don't do this with a lot of recipes, but it keeps them from rising out instead of up.)
Cover tightly and set in a warm place to rise until doubled – 30 minutes to 1 hour.
Preheat the oven to 350° then bake for 18-20 minutes – it's better for these to be less done rather than over done. Since they're so small, they can dry out easily.
If you made caramel rolls, place a platter over the pan and flip the pan upside down so the rolls drop onto the platter and the sauce drips between the rolls.
If you made lemon poppyseed rolls, remove them from the pan and pour half of the glaze over them immediately. This lets the glaze drip between the rolls and soak in. Once they've cooled a bit, pour the rest of the glaze over them.

Notes

Quantity: You can make approximately 10-12 rolls per each cup of flour in the recipe, which evens out to about 4 mini rolls per regular roll.

(These look like they could be baked in mini muffin tins, but they need to be baked in a 9×13 or 11×15 pan or else they will rise unevenly.)

Make Ahead: These are best served right out of the oven.

If you’re going to be serving these later in the day, you can prepare the rolls through rolling them up and placing them in the pan then cover tightly and freeze (for 1-2 weeks) or refrigerate (overnight). In the morning, pull them out and set them in a warm place to rise – 2 hrs or so. Then bake them for 20 minutes.

If you’re not going to have time to let them rise, it works really well to par-bake them. Follow the recipe through baking, but only bake for 10-12 minutes (you want them to be barely completely cooked, but not brown in the least (if they aren’t completely baked, they’ll shrivel up a bit, but if you cook them at all too long, they’ll become dry)). Remove from the oven and allow to cool completely. Then cover tightly and freeze. The night before you want to serve them, place them in the fridge to thaw. (Or you can pull them out of the freezer a couple hours before baking and just set them on the counter to thaw.) Bake for 18-20 minutes (it seems like they should only take half as long since they were already partly baked, but they need almost as long as the original time).

Cheese Sauce

Abigail — Sun, 06 Feb 2022 02:08:18 +0000

This sauce is great over vegetables, as pretzel dip, or just on a spoon!

Cheese Sauce

Makes: About 2 1/2 cups

Diet Egg Free

Keyword Intermediate

Prep Time 5

Cook Time 10

Total Time 15

Servings 12

Ingredients

¼ cup flour
¼ cup butter
2 cups milk or half & half
¾ tsp salt
¼ tsp dry mustard
¼ tsp black pepper
1 ⅓ cups shredded cheddar cheese

Instructions

In a medium saucepan, combine all the ingredients EXCEPT for the cheese.
Cook on medium heat, stirring constantly, until the mixture is smooth and thickened.
Remove from heat and stir in the cheese.
Serve warm.

Notes

Make Ahead: You can easily make this ahead of time and just reheat it. You may need to add a little milk to thin it when you reheat it.

Crackerjacks or Caramel Popcorn

Abigail — Sun, 06 Feb 2022 01:11:59 +0000

This is always a great option for teas and breaks.

Crackerjacks or Caramel Popcorn

Makes: 8 cups

Course Snack

Diet Gluten Free, Egg Free

Keyword Beginner

Prep Time 15

Cook Time 15

Total Time 30

Servings 12

Author Mom

Ingredients

8 cups popcorn popped
1 cup peanuts optional

Sauce:

¾ cup brown sugar packed
¼ cup butter
3 Tbsp corn syrup
¼ tsp salt

¼ tsp vanilla
¼ tsp baking soda

Instructions

Preheat the oven to 300°.
Pop the popcorn then combine the popped popcorn and peanuts in a large bowl and set aside.
In a heavy-bottomed saucepan, combine the brown sugar, butter, corn syrup, and salt.
Heat over low heat until the butter is melted, stirring a few times.
Once the butter is melted, let it bubble for about 3 minutes.
Remove the pan from heat and stir in the vanilla and baking soda.
Pour the sauce over the popcorn and peanuts and stir until everything is coated.
Spread the popcorn out evenly on cookie sheets with edges.
Bake for 15 minutes – you may need to stir it once or twice.
Watch it closely the last few minutes so it doesn't burn.
Remove from the oven and let cool until chewy but not hard.
Loosen into smaller chunks and pour into a bowl.
*If you don't break it apart when it's still chewy, it will become a huge, hard clump.*
Allow to completely cool then serve.

Notes

Make Ahead: This can easily be made ahead of time – just store it in an air-tight container so it doesn’t become stale.