Snack Cookbook: Stay Home and Relax with Cooking Snack Recipes Makes You Happy

This is the perfect Snack Cookbook for you if you have ever wanted to make Snack food. Inside this book you are going t

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Table of contents :
Homemade Granola Bars
Popcorn Pork Bites
Old-Fashioned Oatmeal Raisin Cookies
Smoked Salmon Deviled Eggs
Skinny Vanilla Caramel Popcorn
Parmesan Roasted Tomatoes
Strawberry Greek Yogurt and Granola Bark
Cheat’s Churro Bites
Green Smoothie Bites
Chocolate-Dipped Apple Rings
Mango Chia Pudding Pots
Banana and Walnut Choc Chip Muffins
Cranberry and Pecan Goat Cheese Truffles
Three-Ingredient Peanut Butter Cookies
Oven-Fried Pickles
Cheese Straws
Lamb Phyllo Parcels
Rainbow Potato Chips with Homemade Onion Dip
Fish Taco Bites
Tuna Melt Bites
Honey Avocado Pudding
S’Mores Snack Mix
Mini Pork Pies
Fried Halloumi Bites
Turkey Power Balls
Taramosalata
Mocha Almond Clusters
Berry-Licious Gummies
Parmesan Garlic Crisps
Salmon Mousse Cups
Fully-Loaded Trail Mix
Diet-Friendly Hazelnut Chocolate Fudge
Zucchini Parmesan Crisps
Apple Wedges
Lemon Cloud Dip
Corned Beef Bagel Dip
Crab Crescent Triangles
Spinach, Artichoke Goat Cheese
Cinnamon-Spiced Peanut Butter Dip
Tropical Fruit Salsa with Cinnamon Sugar Nachos
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Snack Cookbook Stay Home and Relax with Cooking Snack Recipes Makes You Happy

Louise Wynn

Copyright © 2020 by Louise Wynn All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review and certain other non-commercial uses permitted by copyright law.

Table of Contents Homemade Granola Bars Popcorn Pork Bites Old-Fashioned Oatmeal Raisin Cookies Smoked Salmon Deviled Eggs Skinny Vanilla Caramel Popcorn Parmesan Roasted Tomatoes Strawberry Greek Yogurt and Granola Bark Cheat’s Churro Bites Green Smoothie Bites Chocolate-Dipped Apple Rings Mango Chia Pudding Pots Banana and Walnut Choc Chip Muffins Cranberry and Pecan Goat Cheese Truffles Three-Ingredient Peanut Butter Cookies Oven-Fried Pickles Cheese Straws Lamb Phyllo Parcels Rainbow Potato Chips with Homemade Onion Dip Fish Taco Bites Tuna Melt Bites Honey Avocado Pudding S’Mores Snack Mix Mini Pork Pies Fried Halloumi Bites Turkey Power Balls Taramosalata Mocha Almond Clusters Berry-Licious Gummies Parmesan Garlic Crisps Salmon Mousse Cups Fully-Loaded Trail Mix Diet-Friendly Hazelnut Chocolate Fudge Zucchini Parmesan Crisps Apple Wedges

Lemon Cloud Dip Corned Beef Bagel Dip Crab Crescent Triangles Spinach, Artichoke Goat Cheese Cinnamon-Spiced Peanut Butter Dip Tropical Fruit Salsa with Cinnamon Sugar Nachos

Homemade Granola Bars

Store-bought granola bars may claim to be healthy, but they often contain artificial sweeteners, flavorings, and preservatives. These homemade bars are made with simple, tasty ingredients; no hidden nasties! Servings: 36 Total Time: 1hour Ingredients: Nonstick cooking spray 1 cup almonds (chopped) 3½ cups quick-cooking oats ⅔ cup melted butter 1 large egg (at room temperature, beaten) ½ cup shredded, sweetened coconut 1 tsp vanilla essence ½ cup honey

½ cup sunflower seeds ½ cup dried apples (chopped) ½ cup dried cranberries ½ tsp ground cinnamon ½ cup brown sugar Directions: 1. Preheat firstly the main oven to 350 degrees F. Spritz two 10x15" baking pans with nonstick spray. 2. Toss together the almonds and oats, then transfer to one of the prepared baking pans. Place in the oven for 15 minutes until toasted. Stir occasionally. 3. In a bowl, beat together the butter, egg, vanilla, and honey. Stir in the sunflower seeds, shredded coconut, dried apples, cranberries, cinnamon, and brown sugar. 4. Finally, add the toasted oats and almonds to this mixture. Mix until combined. 5. Press the mixture into the second prepared baking pan and place in the oven. Bake for approximately 15 minutes until set. Allow to cool completely before slicing into bars. Store in an airtight container.

Popcorn Pork Bites

Popcorn chicken will be old news once you taste these spicy little pork popcorn bites. Serve with warm, gooey nacho cheese for the ultimate, satisfying snack. Servings: 6 Total Time: 8hours 25min Ingredients: 2 tsp powdered garlic 2 tsp chicken bouillon 2 tsp onion powder 2 tsp dried thyme 2 tsp seasoned salt 2 tsp paprika 2 tsp dried rosemary 2 tsp black pepper 3 pork cutlets (tenderized, cut into 1” pieces) Canola oil

2 cups flour 2 eggs (beaten) Nacho cheese (warmed) Directions: 1. Combine 1 tsp each of all the seasonings (powdered garlic, chicken bouillon, onion powder, thyme, seasoned salt, paprika, rosemary, and black pepper). Use the spice mixture to season the pork cutlets evenly all over. Chill overnight. 2. Heat oil in a deep fryer to 350 degrees F. 3. Add the flour to a large ziplock bag along with the remaining spices. Add pork to the bag and shake to coat evenly. 4. Dip each coated piece of pork in beaten egg and then back in the seasoned flour. 5. In batches, fry the pork pieces for approximately 8 minutes until evenly golden. 6. Transfer to a plate covered with the kitchen paper before serving with warm nacho cheese.

Old-Fashioned Oatmeal Raisin Cookies

With plump, juicy raisins, spicy cinnamon, and crunchy walnuts, these oldfashioned cookies are just as good as you remember, Enjoy with a glass of fresh milk for the ultimate nostalgic experience. Servings: 42 Total Time: 20min Ingredients: 1 cup shortening 1 cup brown sugar 1 cup granulated sugar 3 eggs (at room temperature) 1 tsp vanilla essence 2½ cups all-purpose flour 1 tsp salt 2 tsp bicarb of soda

2 cups old-fashioned oats 1 tsp ground cinnamon 1 cup raisins 1 cup pecans (chopped) Directions: 1. Preheat firstly the main oven to 350 degrees F. 2. Beat together the shortening, brown sugar, and granulated sugar until fluffy. One at a time beat in eggs, mix well between each addition. Next, mix in the vanilla essence. 3. In a second bowl, combine the flour, salt, bicarb of soda, and cinnamon. Mix the dry ingredients into the shortening-sugar until incorporated. 4. Fold the oats into the cookie dough along with the raisins and chopped pecans. 5. Grease the bottoms of a glass. 6. Roll the cookie dough into 1” balls and place on baking sheets. Use the greased glass, flatten each dough ball gently. 7. Place in the oven and bake for just over 10 minutes until golden. Allow to cool completely before enjoying.

Smoked Salmon Deviled Eggs

If you need to prepare a party snack for a crowd, then these salmon-filled deviled eggs are sure to fit the bill. Servings: 16-32 Total Time: 50min Ingredients: 16 large hard-boiled eggs (peeled, cut lengthwise in half) 4 ounces cream cheese (softened) ⅓ cup full-fat mayonnaise 2 tbsp fresh dill (snipped) 1 tbsp capers (drained, finely chopped) 1 tbsp freshly squeezed lemon juice 1 tsp horseradish sauce 1 tsp prepared mustard ½ tsp freshly ground black pepper ¾ cup smoked salmon fillet (flaked) Sauce:

1 cup mayonnaise ¼ cup + 2 tbsp ketchup 1 tbsp horseradish sauce 1 tbsp prepared mustard Directions: 1. Remove the yolks for the hard-boiled eggs and set the whites aside. 2. In a small-size bowl, mash the yolks and mix in the cream cheese followed by the mayonnaise, dill, capers, fresh lemon juice, horseradish sauce, prepared mustard, and black pepper. Fold in the flaked salmon. 3. Spoon your mixture into the holes in the egg whites. Cover and place in the fridge until you are ready to enjoy. 4. For the sauce, in a small-size bowl, combine the mayonnaise with the ketchup, horseradish sauce, and mustard. 5. Remove the eggs from the fridge and top with the sauce.

Skinny Vanilla Caramel Popcorn

This indulgent-tasting treat is a lightened up version of everyone's favorite caramel popcorn. Enjoy at your next girly gathering or movie night. Servings: 10 Total Time: 1hour 15min Ingredients: ¼ cup margarine ½ cup brown sugar ¼ cup granulated sugar ¼ tsp salt 1½ tsp vanilla essence 12 cups light popped popcorn Directions:

1. Preheat the main oven to 300 degrees F. 2. In a Dutch oven over moderate heat, melt together the margarine, brown sugar, granulated sugar, and salt. Stir until just boiling and the sugar has dissolved. 3. Next, stir in the vanilla essence. 4. Add the popcorn and toss until it is evenly coated. 5. Transfer the popcorn to a shallow roasting pan and spread into an even layer. 6. Place the popcorn in the oven and bake for 15 minutes, stirring only once. 7. Transfer the popcorn to a clean roasting tin to completely cool.

Parmesan Roasted Tomatoes

Plump and juicy tomatoes topped with Parmesan cheese are snacking perfection. Alternatively, serve with pasta or as a side for roast or grilled meat. Servings: 6 Total Time: 25min Ingredients: 6 Roma tomatoes (halved) 1 tbsp olive oil Pinch of sea salt Freshly ground black pepper ½ cup Parmesan cheese (grated) Directions: 1. Preheat the main oven to 450 degrees F.

2. Toss the tomato halves in the olive oil — season with sea salt and black pepper. 3. Arrange the seasoned tomatoes in a single layer in a baking dish. 4. Scatter the grated cheese over the top and roast for 15-20 minutes, until the cheese melts and browns. 5. Serve.

Strawberry Greek Yogurt and Granola Bark This yummy, healthy bark candy features a yogurt base naturally sweetened with honey, fresh strawberries, and crunchy granola. It’s the perfect postbreakfast, pre-lunch snack! Servings: 12 Total Time: 1hour 10min Ingredients: 24 ounces vanilla-flavored Greek yogurt 2 tsp honey 1 cup granola 1 cup fresh strawberries (thinly sliced) Directions: 1. Stir together the Greek yogurt and honey. 2. Cover a 13x9” baking pan with aluminum foil, spread the yogurt onto the foil in an even layer.

3. Scatter over the granola and strawberries. Freeze for an hour until set. Break the bark into shards before serving.

Cheat’s Churro Bites

Got a churro craving but don't have the time or skills to prepare homemade choux pastry? Then this cheat recipe is for you. Readymade angel food cake is cut into cubes, fried, and tossed in cinnamon sugar for a copycat snack. We won't tell if you don't! Servings: 6 Total Time: 15min Ingredients: Canola oil ½ cup granulated sugar 1½ tsp ground cinnamon 1 readymade angel food cake (cut into 1” cubes) Hot fudge sauce (warmed, to serve) Directions: 1. In a heavy skillet over moderately high heat, warm oil. Do not allow the oil

to get too hot. 2. Combine the sugar and cinnamon in a bowl. Set to one side. 3. Add the cake cubes to the oil and fry until only just golden brown. Transfer to a plate covered with the kitchen paper then toss in the cinnamon sugar until coated evenly. 4. Serve straight away with hot fudge sauce if desired.

Green Smoothie Bites

There’s more than one way to get easily your green smoothie fix and incorporate them into your diet. These snack-friendly smoothie bites can be stored easily and enjoyed on-the-go. What’s more, they taste yummy too! Servings: 24 Total Time: 2hours 5min Ingredients: 2 ripe, Hass avocadoes (peeled, stoned) 2 cups fresh spinach leaves 1 tsp organic vanilla essence 1 cup canned coconut milk Directions: 1. Add all the ingredients (avocado flesh, spinach leaves, vanilla essence, and coconut milk) to a blender or food processor and blitz until silky and lumpfree.

2. Spoon the mixture equally into 24 small paper cupcake or candy liners arranged on a cookie sheet. 3. Freeze the bites for 2 hours or until set.

Chocolate-Dipped Apple Rings

These dried fruit treats have a long shelf life, meaning you can make them on a Sunday evening and enjoy them all the following week. They are perfect for anyone with a busy schedule. Servings: 72 Total Time: 2hours 40min Ingredients: 2 tbsp ground cinnamon 1½ cups granulated sugar 2 pounds apples (cored, cut into ⅛” slices) 12 ounces semi-sweet choc chips

Sprinkles Directions: 1. Preheat the main oven to 225 degrees F. Cover two baking sheets with parchment. 2. Combine the cinnamon and sugar in a small bowl. Dip each apple ring in the cinnamon sugar to coat evenly then arrange on the baking sheets. 3. Place in the oven and bake for 1½ hours, turn the baking sheet and bake for another hour. The apples should be dry and have shrunk a little. Allow to completely cool. 4. Melt the chocolate using a double boiler. Dip each dried apple ring halfway into the melted chocolate then return to the baking sheets. Scatter over sprinkles while the chocolate is still wet. 5. Allow the chocolate to set before transferring the snacks to a resealable container.

Mango Chia Pudding Pots

Luscious layers of tropical mango and creamy coconut chia pudding are a bold, fruity snack time treat, especially in those hotter months. Prepare these pudding pots at the start of the week and pop them in the refrigerator to keep you going between meals for the next 3-4 days. Servings: 3 Total Time: 8hours 10min Ingredients: 1 cup canned light coconut milk 1 tbsp maple syrup 3 tbsp chia seeds 1 ripe mango (peeled, stoned) Toasted coconut flakes Directions: 1. Combine the coconut milk, maple syrup, and chia seeds in a bowl. Set

aside for 5 minutes, stir and transfer to the refrigerator overnight. 2. Add the mango to a blender and blitz to a smooth puree. 3. Spoon alternate layers of chia pudding and mango puree into 3 individual serving glasses. 4. Top each portion with a sprinkling of coconut flakes. 5. Keep chilled until ready to eat.

Banana and Walnut Choc Chip Muffins

Sometimes only a classic, comforting snack will do. With yummy banana, crunchy walnuts, and melting choc chips, these soft muffins are a texture and taste sensation. Servings: 18 Total Time: 45m Ingredients: ½ cup butter (at room temperature) ½ cup brown sugar ½ cup granulated sugar 2 eggs 3 tsp vanilla essence

3 large, ripe bananas (peeled, mashed) 2 cups all-purpose flour 3 tsp bicarb of soda 1 cup semi-sweet choc chips 1 cup walnuts (chopped) Directions: 1. Preheat firstly the main oven to 350 degrees F. Fill muffin tins with liners. 2. Beat together the butter, brown sugar, and granulated sugar until fluffy and creamy. 3. Next, beat in the eggs, vanilla essence, and mashed banana. 4. In your second bowl, combine the flour with the bicarb of soda. Fold the dry ingredients into the wet until incorporated. 5. Finally, fold the choc chips and chopped walnuts into the batter. 6. Pour the batter equally into the muffin liners. Place in the oven and bake for just over 20 minutes until set in the center. 7. Allow to cool to warm before enjoying.

Cranberry and Pecan Goat Cheese Truffles

Lots of flavor and texture to these pop-in-the-mouth savory truffles made with creamy cheese, warm spices, and dried cranberries. Servings: 18 Total Time: 20min Ingredients: 6 ounces cream cheese 10 ounces goat cheese 2 tsp cinnamon 3 tbsp runny honey 1½ cups pecan chips (divided) 1 cup dried cranberries (diced) ½ cup fresh parsley (minced) Honey (to drizzle) Warm crostini (to serve, optional)

Directions: 1. In your bowl, beat together the cream cheese, goat cheese, cinnamon, and honey until fluffy and light. Add ½ cup of pecan chips and fold to combine. Put to one side. 2. Using parchment paper, line a work surface. 3. Toss the remaining pecan chips with the dried cranberries and minced parsley in the center of the parchment paper. 4. Using a large-size cookie scoop, scoop out 1 round of the cheese filling, and toss well in the pecan-parsley mixture. Continue until all of the truffles are rolled in the coating. 5. Transfer the truffles to the fridge until needed. 6. When you are ready to serve, drizzle with honey, and serve with warm crostini.

Three-Ingredient Peanut Butter Cookies

Why not get the kids involved with making these simple to prepare, threeingredient peanut butter cookies? Servings: 24 Total Time: 30min Ingredients: 1 large egg (at room temperature) 1 cup smooth peanut butter 1 cup granulated sugar Directions: 1. Preheat the main oven to 350 degrees F.

2. Beat together the egg, peanut butter, and sugar until combined. 3. Taking 1 tbsp of the cookie dough at a time, roll into balls using clean hands. Arrange on a baking sheet and use a fork to flatten each ball gently. 4. Place in the oven and bake for just under 20 minutes. 5. Allow to completely cool before serving.

Oven-Fried Pickles

If you love deep-dried pickles, why not try this healthier version which sees them baked instead? Serve with the classic side of ranch dressing and get dipping. Servings: 8 Total Time: 45min Ingredients: Butter (to grease) 32 slices dill pickle ½ cup all-purpose flour ½ tsp salt 2 tbsp dill pickle juice

2 eggs (beaten) ½ tsp powdered garlic ½ tsp cayenne pepper ½ cup panko breadcrumbs 1 tbsp fresh dill (snipped) Ranch dressing (to serve) Directions: 1. Preheat the main oven to 500 degrees F. Grease a wire rack and arrange inside a rimmed baking sheet. 2. Place the pickle slices on kitchen paper to absorb excess liquid for 15 minutes. 3. Combine the flour and salt in a shallow bowl. 4. In a second shallow bowl, whisk together the pickle juice, eggs, powdered garlic, and cayenne pepper. 5. In a third bowl, combine breadcrumbs and dill. 6. Dip each pickle slice, first in the flour on both sides, then in the egg, and then in the breadcrumbs. Arrange on the rack in the prepared baking sheet. 7. Place in the oven and bake for just over 20 minutes until crisp and golden. 8. Serve with ranch dressing for dipping.

Cheese Straws

Cheese straws are the ideal snack to serve with beer, wine, or soda making them an ideal, fuss-free party snack. Servings: 36-48 Total Time: 20min Ingredients: 16 ounces mature Cheddar cheese (shredded, room temperature) 1¼ cups margarine (softened) 3 cups all-purpose flour 1 tsp cayenne pepper 1 tsp salt

Directions: 1. In a bowl, combine the cheese with the margarine, flour, cayenne pepper, and salt. Mix well to combine, using clean hands. 2. Press the dough into strips onto an ungreased cooking sheet. Cut the strips to a length of 3". 3. Bake in the oven at 350 degrees F for 12-15 minutes, or until they are an orange color on their undersides and edges. 4. Set aside to cool on wire baking racks and store in an airtight, resealable container.

Lamb Phyllo Parcels

Lamb contains a good amount of healthy fats and is also a fantastic source of protein as well as vitamin B-12, an essential nutrient that plays an incredibly vital role in keeping you healthy. Serve alongside tzatziki dip. Servings: 2 Total Time: 40min Ingredients: Olive oil 2 scallions (thinly sliced) 8¾ ounces ground lamb 2 parsnips (peeled, chopped) 3 carrots (peeled, chopped)

2 tbsp salted butter 1 tbsp crème fraiche 1 tsp ground cumin 1 tsp ground cinnamon 1 tbsp pine nuts 8 sheets readymade phyllo pastry Melted butter (for pastry) Tzatziki (store-bought, to serve, optional) Directions: 1. Warm a little oil in your skillet over moderately high heat. Add the scallions, sauté for a few minutes before adding the lamb. Sauté for several minutes until browned. 2. In the meantime, in a pan of boiling water, cook the parsnips and carrots for 10 minutes, until soft. Drain the vegetables and transfer to your food processor along with the salted butter and crème fraiche — blitz to a smooth mash. 3. Preheat the main oven to 390 degrees F. 4. Combine the cooked lamb and prepared parsnip/carrot mash along with the cumin, cinnamon, and pine nuts. 5. Take one sheet of phyllo pastry, then brush evenly with melted butter. Arrange a second sheet of phyllo pastry on top, Slice into two long strips. Stack the strips, so you have a four-layered strip of pastry. 6. Spoon a ¼ of the lamb mixture at the thin end of the pastry strip closest to you. Fold the strip over the dough to form a triangle. Brush the phyllo with a little more melted butter and continue folding back and forth until you have a triangular-shaped parcel. Repeat the process with the remaining pastry and lamb, so you have 4 parcels in total. 7. Brush each parcel with a little more melted butter before arranging on a baking sheet and cooking in the oven for just over 10 minutes. The parcels should be golden and crisp.

Rainbow Potato Chips with Homemade Onion Dip

Homemade potato chips are crisp, fresh, and just a whole lot better than store-bought. What's more, when served with a creamy onion dip and you will be transported to chip and dip heaven. Servings: 4-6 Total Time: 1hour 15min Ingredients: 1¼ pounds assorted potatoes (such as red, gold, and purple, scrubbed) ½ tsp salt

Dip: 2 tsp olive oil 1 small onion (peeled, finely chopped) 1¼ cups fat-free plain Greek yogurt ¼ cup mayonnaise 2 green onions (sliced) ¾ tsp garlic powder ½ tsp salt ½ tsp onion powder ¼ tsp black pepper Chips (to serve) Directions: 1. Using a veggie peeler or mandolin, cut the potatoes into very thin slices. 2. Place the sliced potatoes in a bowl and pour in sufficient water to cover. Soak for half an hour. 3. Drain the potatoes and using kitchen paper towels, pat dry. Transfer to a bowl and drizzle with oil, tossing to coat evenly. 4. Arrange the potatoes in s single layer in an ungreased 15 x 10 x 1" baking pan. 5. Bake in your oven at 400 degrees F for 18-20 minutes, until golden. You will need to turn the chips over once during cooking — season with salt. 6. In the meantime, in a small frying pan, in oil, sauté the onion, until forktender. Allow to cool to room temperature. 7. In your small bowl, combine the yogurt with the mayonnaise, green onions, garlic powder, salt, onion powder, black pepper, and sautéed onions. 8. Serve with chips and enjoy.

Fish Taco Bites

These tasty fish sticks make a great appetizer or quick snack to enjoy between meals. Servings: 36 Total Time: 40min Ingredients: ½ cup salsa verde 2 tbsp freshly squeezed lime juice (divided) 4 ounces cream cheese (softened) 2 tbsp fresh cilantro (minced) 1 tsp runny honey Pinch of salt 36 tortilla chip scoops 1 tbsp taco seasoning 12 frozen breaded fish sticks 1½ cups store-bought coleslaw mix ¾ cup avocado (peeled, pitted and cubed) ¾ cup tomatoes (chopped, seeded)

Lime wedges (to serve) Fresh cilantro (minced, to serve) Directions: 1. In a food blender, combine the cream cheese with the salsa, 1 tablespoon of freshly squeezed lime juice, honey, cilantro, and salt. Cover and process the mixture into silky smooth. Put to one side. 2. Arrange then the fish sticks, in a single layer, on a baking sheet. 3. Bake in the oven at 425 degrees F for 10 minutes. 4. Sprinkle half of the taco seasoning over the fish sticks. Flip the sticks over, and season with the remaining taco seasoning. Bake in the preheated oven for 7-9 minutes, until crisp. 5. In the meantime, place the tortilla chips in a serving bowl. 6. In a small-size bowl, combine the coleslaw mix with the avocado followed by the tomato, remaining fresh lime juice, and ½ cup of the salsa mixture. 7. Spoon the mixture into the tortilla chips. 8. Cut each fish stick into 3 evenly sized pieces. 9. Add a piece of fish to each chip. Top with approximately ½ teaspoon of the salsa mixture. 10. Garnish with wedges of lime and cilantro.

Tuna Melt Bites

These pop-in-the-mouth bites combining creamy avocado and protein-rich tuna are fried to crisp, golden perfection. Servings: 6 Total Time: 30min Ingredients: 10 ounces canned tuna in water (drained) ¼ cup mayonnaise ¼ cup Parmesan cheese ¼ tsp onion powder ½ tsp powdered garlic Salt and black pepper 1 ripe avocado (peeled, stoned, chopped) ⅓ cup almond flour

½ cup coconut oil Directions: 1. Using clean hands, combine the tuna, mayonnaise, Parmesan cheese, onion powder, garlic, salt, and black pepper. 2. Fold in the chopped avocado. 3. Roll the mixture into balls. Roll then each ball in almond flour to cover evenly. 4. Heat the coconut oil in your pan over moderate heat. When hot, fry the bites in batches until evenly golden on all sides. 5. Serve hot!

Honey Avocado Pudding

Sweet snacks needn’t always be unhealthy. This honey avocado pudding is refreshing, cooling, and soothing. Perfect for settling your stomach and keeping you fuelled on a busy day. Servings: 2 Total Time: 1hour 10min Ingredients: 1 ripe, Hass avocado (peeled, stoned) 2 tsp vanilla essence 2-3 tbsp honey 1 tsp chia seeds 1 cup almond milk Almond flakes (for topping) Directions:

1. Add the avocado flesh, vanilla essence, honey, and chia seeds to a blender and blitz until smooth. 2. Within the blender running, slowly pour in the almond milk until the mixture is creamy and pudding-like. 3. Spoon the mixture into two serving dishes/glasses. Chill for half an hour to firm up. 4. Sprinkle with almond flakes before serving.

S’Mores Snack Mix

Featuring all the classic s’mores ingredients such as graham crackers, marshmallows, and chocolate but minus the campfire. Servings: 18-20 Total Time: 2hours 5min Ingredients: 1½ cups mini salted pretzels 3 cups golden graham cereal 2 cups mini marshmallows 1 cup semi-sweet choc chips Directions: 1. Combine the pretzels, cereal, marshmallows, and half of the choc chips in a bowl. 2. Cover your worktop with parchment paper. 3. Tip the snack mix onto the parchment paper and form into an even layer. 4. Melt the remaining choc chips using a microwave. Stir until silky and drizzle over the snack mix. 5. Wait for the chocolate to set before transferring to a resealable storage

container.

Mini Pork Pies

Why go down the store-bought route when you can enjoy these mouthwatering mini pork pies straight from the oven? Servings: 10 Total Time: 40min Ingredients: 1 tbsp cornstarch 1¼ cups reduced-sodium chicken broth 2 pounds ground pork 3 garlic cloves (peeled, minced) 1½ tsp salt ½ tsp black pepper

¼ tsp ground cloves ¼ tsp ground nutmeg ⅛ tsp cayenne pepper 2 (14 ounces) packages refrigerated pie pastry 1 large egg 2 tsp 2% milk Directions: 1. Preheat the main oven to 425 degrees F. 2. In a small pan, combine the cornstarch with the chicken broth until well blended. Bring to boil while stirring continually. Cook while stirring until thickened, for 1-2 minutes. Remove the pan from the heat. 3. In a large frying pan, cook the ground pork with the garlic, salt, pepper, ground cloves, nutmeg, and cayenne pepper over moderate heat for 6-8 minutes. You will need to use the back of a wooden spoon to break the meat up as it cooks. 4. When no pink remains, drain away any fat and add the broth mixture. Cook while stirring until thickened for 1-2 minutes. Allow to slightly cool. 5. Unroll each of the pie pastry sheets. 6. On a clean work surface, roll each sheet into a 12” circle. 7. Using a round floured cookie cutter, cut out 20 (4") circles and 20 (2¾") circles. You will need to re-roll the scraps as needed. 8. Place the pastry circles in ungreased muffin cups, gently pressing the pastry into the bottom and up the sides. 9. Fill each cup with 3 tablespoons of the pork mixture. 10. Put the small circles over the filling, and with a fork, press the edges to seal. 11. In a small-size bowl, whisk the egg with the milk and brush the wash over the tops. With a knife, cut slits into the pastry tops. 12. Bake in your oven for 15-20 minutes, until golden. 13. Carefully remove the pies to wire baking racks and enjoy warm.

Fried Halloumi Bites Halloumi, also endearingly known as squeaky cheese, is ideal for frying as it holds its shape and doesn’t melt too easily. Its salty flavor is perfectly complemented by sweet chili sauce. Servings: 4 Total Time: 15min Ingredients: 2 tbsp flour 9 ounces halloumi cheese (cut into 1” cubes) Canola oil Sweet chili sauce (for dipping) Directions: 1. Sprinkle the flour onto a plate. Roll the halloumi cubes in the flour to coat evenly. 2. In a saucepan, heat the oil. If it is hot enough, the halloumi should sizzle when dropped into it.

3. In batches, fry the bites for 2-3 minutes on each side until evenly golden and crisp-looking. 4. Serve the bites with sweet chili sauce on the side.

Turkey Power Balls

What snack is there simpler to make than the classic meatball?! They are the ideal mess-free, finger food. This recipes features turkey rather than red meat to create a healthy party nibble. Servings: 20 Total Time: 35min Ingredients: Olive oil (to grease) 1 pound ground turkey ¼ cup red bell pepper (diced, seeded) ½ cup yellow onion (diced) 2 tbsp red curry paste 2 tbsp fresh mint (diced) 1 tsp ground cumin ½ tsp ground coriander 1½ tsp fresh ginger (grated)

¼ tsp black pepper ½ tsp sea salt Directions: 1. Preheat firstly the main oven to 350 degrees F. Grease your casserole pan with olive oil. 2. In a bowl, using clean hands, combine the ground turkey, bell pepper, onion, curry paste, mint, cumin, coriander, ginger, black pepper, and salt. 3. Roll the meat mixture into 20 equally-sized balls. Arrange in the pan, then bake in the oven for approximately 25 minutes or until cooked through. 4. Allow to stand for 5 minutes before enjoying.

Taramosalata

Taramosalata is a tasty Greek dip having a natural, pretty pink color thanks to its main ingredient, cod roe. It’s a tasty snack served with warm pita for dipping. Servings: 6 Total Time: 45min Ingredients: 4 slices stale bread (crusts removed) 8 ounces pink cod roe Juice of 2 medium lemons 1 scallion (white part only, quartered) Black pepper ½ cup olive oil Warm pita breads (for dipping)

Directions: 1. Soak the sliced bread in water for half an hour. 2. Add the cod roe, half of the lemon juice, and scallions to a blender and blitz until smooth. 3. Squeeze then the bread to remove as much water as possible. Add to the blender and blitz until smooth. 4. Add a pinch of black pepper and remaining lemon juice. Pulse a few times. 5. Within the blender running on low, slowly pour in the olive oil until you have a creamy mixture. 6. Serve with warm pita breads.

Mocha Almond Clusters

Espresso, chocolate, and almonds come together in these pop-in-the-mouth clusters, which make for the perfect coffee break snack. Be careful though, you'll have to make enough to share! Servings: 20 Total Time: 1hour 10min Ingredients:

1½ cups semi-sweet choc chips 1 tsp coconut oil 2½ tsp instant espresso powder 1½ cups whole natural almonds Sea salt flakes Directions: 1. Cover a baking sheet with parchment paper. 2. Melt together the choc chips and coconut oil using a microwave. Stir until silky. 3. Stir the espresso powder into the melted chocolate until combined. Next, stir in the almonds until coated evenly. 4. Spoon the mixture onto the baking sheet in 20 equal mounds. Sprinkle each mound with a few sea salt flakes. 5. Chill the clusters for an hour or until set.

Berry-Licious Gummies

Ditch the gummy bears and gelatine-packed candy, the next time you have a candy craving, reach for these vegan gummies made with real fruit instead! Servings: 24 Total Time: 45min Ingredients: 1 cup fresh blackberries 1 cup fresh blueberries ⅓ cup water 1 tbsp agar powder Directions: 1. Add the blackberries, blueberries, and water to a blender. Blitz the mixture to a puree. 2. Strain the mixture over a bowl to remove any berry skins or seeds. 3. Transfer the berry puree to a saucepan over moderate heat and stir in the

agar powder. Bring the mixture to a simmer for 30 seconds before taking off the heat. 4. Pour the mixture equally into your choice of silicone molds. Chill for half an hour until set. 5. Take the gummies out of the molds and enjoy. Store in a resealable container in the refrigerator.

Parmesan Garlic Crisps Forget store-bought potato chips, instead whip up a batch of these baked Parmesan crisps with punchy garlicky-basil flavor. Servings: 8 Total Time: 10min Ingredients: 2 cups Parmesan cheese (fresh grated) Powdered garlic Dried basil Directions: 1. Preheat the main oven to 400 degrees. Cover a baking sheet with parchment. 2. Spread the grated cheese over the baking sheet in an even layer — season with powdered garlic and dried basil.

3. Place in the oven and bake for 3-5 minutes. Take out of the oven and allow to cool completely. Break into chip-sized pieces before serving.

Salmon Mousse Cups

These tempting little tartlets bring together buttery, golden pastry and creamy, air-light salmon mousse. They are the perfect snack to enjoy with a glass of chilled white wine! Servings: 24 Total Time: 2hours 30min Ingredients: Butter (to grease) Pastry: ½ cup salted butter (at room temperature) 3 ounces cream cheese (at room temperature) 1 cup all-purpose flour Filling: 2 tbsp chicken stock 8 ounces full fat cream cheese (at room temperature)

7½ ounces canned boneless, skinless salmon chunks (drained) 2 tbsp sour cream 1 tsp fresh lemon juice 1 tbsp onion (diced) ½ tsp salt 2 tbsp fresh dill (minced) Directions: 1. Preheat the main oven to 350 degrees F. Grease the holes of mini muffin tins. 2. First, beat together the salted butter and cream cheese until fluffy. Mix in the flour. 3. Roll the pastry dough into 24 equally-sized balls. Press one ball of dough into each well of the muffin tins. 4. Place in the oven and bake for 10-15 minutes until golden. Allow to cool completely. 5. In the meantime, prepare the filling. Beat the cream cheese until smooth. Mix in the chicken stock, salmon, sour cream, lemon juice, onion, and salt. 6. Spoon the mixture evenly into the pastry shells. 7. Chill for at least two hours. 8. Garnish with fresh dill before serving.

Fully-Loaded Trail Mix

Trail mix is the perfect sweet snack to enjoy on the go and was originally invented as a hike-friendly nibble thanks to its ability to be easily stored and provide a quick energy boost. Servings: 24 Total Time: 5min Ingredients: 1 cup multigrain ring-shaped cereal 1 cup square wheat cereal 1 cup whole-wheat crackers (broken into smaller pieces) ½ cup unsalted almonds ½ cup cashews 1 cup yogurt-coated pretzels ½ cup dried banana chips

½ cup dried apple (chopped) ½ cup dried blueberries ⅓ cup coconut flakes ½ cup candy-shell coated chocolate candies ⅓ cup pumpkin seeds ⅓ cup sunflower seeds Directions: 1. Combine all ingredients (cereals, crackers, nuts, pretzels, dried fruits, coconut flakes, chocolate candies, and seeds in a bowl. 2. Transfer to an airtight container to store.

Diet-Friendly Hazelnut Chocolate Fudge Yes really! Chocolate-flavored nut butter is mixed with other non-dairy, vegan-friendly ingredients for a tasty treat that won't add inches to the waistline. Servings: 6 Total Time: 15min Ingredients: ½ cup coconut oil 2 cups chocolate-flavored hazelnut butter ¼ cup maple syrup Sea salt flakes Directions: 1. Melt together the coconut oil and hazelnut butter using a microwave, stir until silky.

2. Stir the maple syrup into the melted mixture until combined. 3. Pour the mixture equally into 6 cupcake liners. Sprinkle each portion with a few sea salt flakes. 4. Freeze for 2-3 minutes until set before enjoying.

Zucchini Parmesan Crisps

A fabulous alternative to regular potato chips and way healthier, these Parmesan-coated, baked zucchini crisps are veggie-licious. Servings: 4 Total Time: 50min Ingredients: Nonstick cooking spray 2 medium-size zucchini (sliced into ½cm slices) 1 tbsp olive oil 8 tsp Parmesan cheese (grated) 10 tsp plain dry breadcrumbs Salt and freshly ground black pepper

Directions: 1. Preheat the main oven to 445 degrees F. Spritz a baking sheet with nonstick spray. 2. In a bowl, toss the sliced zucchini along with the oil. 3. Next, in your small bowl, combine the Parmesan cheese with the breadcrumbs, salt, and a few grounds of fresh black pepper. 4. Dip each zucchini slice into the cheese mixture, making sure it is evenly coated on both sides. Press the coating on so it adheres and arrange in a single layer on the prepared baking sheet. 5. Bake in your oven for 25-30 minutes, until crisp. 6. Remove with a spatula and enjoy.

Apple Wedges This versatile snack consists of protein-rich peanut butter and tasty apple, making it the perfect choice to fuel you post-workout or to satisfy hungry tums after a busy day at school or college. Servings: 3-4 Total Time: 5min Ingredients: 2 apples (cored, cut into 6 wedges) 1½ tsp brown sugar 1 cup rice cereal (crushed) 3 tbsp natural smooth peanut butter Directions: 1. Pat the apple wedges dry using kitchen paper. 2. Combine the brown sugar and crushed cereal in a small bowl. 3. Spread the peanut butter evenly over the apple wedges. Roll the peanut

butter covered side in the crushed cereal. 4. Enjoy straight away.

Lemon Cloud Dip

This zesty lemon fruit dip has an irresistible cloud-like texture. Serve with crackers, cookies, or fruit and get dipping! It’s the perfect party pleasing sweet snack. Servings: 12 Total Time: 4hours 10min Ingredients: ½ cup powdered sugar 3 tbsp fresh lemon juice 1½ tsp lemon zest (grated) 8 ounces frozen whipped topping (thawed) 3-4 drops yellow food coloring Crackers, cookies, fruit (for dipping) Directions: 1. Stir together the lemon juice, zest and powdered sugar in a bowl until

combined. 2. Fold the lemon/sugar into the whipped topping and add a few drops of food coloring if desired. 3. Cover and chill for 4 hours before serving with crackers, cookies, or fruit.

Corned Beef Bagel Dip Quick and easy, this corned beef dip makes the ideal snack for any occasion, special or otherwise. Servings: 6-8 Total Time: 5min Ingredients: ¾ cup mayonnaise (chilled) ¾ cup sour cream (chilled) 2 (2 ounces) packages thinly sliced deli corned beef (chopped) ½ tsp seasoned salt 1-2 tsp store-bought, prepared horseradish 3-4 bagels (cut into bite-sized pieces, to serve) Directions: 1. In a mixing bowl, combine the mayonnaise with the sour cream. 2. Stir in the deli corned beef, season with seasoned salt, and horseradish (to taste).

3. Serve with bagels for dipping. 4. Enjoy.

Crab Crescent Triangles

Sweet, crab-filled pastry triangles are baked to golden perfection to create the best-ever crowd party snack. Servings: 40 Total Time: 45min Ingredients: 1 (8 ounces) package cream cheese (softened) 2 tsp mayonnaise 1½ tsp Dijon mustard 1½ cups Colby-Monterey Jack cheese (shredded) ¾ cup carrot (shredded) ¼ cup celery (finely chopped) 2 green onions (chopped) 1 garlic clove (peeled, minced) 1 (6 ounces) can lump crabmeat (drained)

2 (8 ounces) tubes refrigerated seamless crescent dough sheets Directions: 1. Preheat firstly the main oven to 375 degrees F. 2. In your bowl, beat the cream cheese with the mayonnaise, and Dijon mustard until entirely combined. 3. Stir in the cheese followed by the carrots, celery, green onions, and garlic. Fold in the crab. 4. Unroll the dough and roll into a 12½ x ½ x 10” rectangle. Cut each sheet into 20 (½”) squares. 5. Spoon a heaping teaspoonful of the cream cheese-mustard mixture diagonally over half of each square to within ½" of the edges. Fold one corner of the dough over the filling to the opposite corner to form a triangle. Gently pinch the seams to seal and press the edges with a metal form. 6. Arrange the triangles on ungreased cookie sheets and bake in the oven until golden, for 8-10 minutes.

Spinach, Artichoke Goat Cheese

This creamy, cheesy spinach dip is awesome with French bread, crackers, or toast. Servings: 6 Total Time: 40min Ingredients: Ice 5 ounces fresh spinach 1 (14 ounces) can artichoke hearts (drained, chopped) 8 ounces cream cheese (softened) 4 ounces goat cheese (softened) ¼ cup Parmesan cheese (grated) ¼ cup mozzarella cheese (grated)

2 garlic cloves (peeled, diced) ¼ tsp salt ¼ tsp black pepper 1 ounce mozzarella cheese (grated, to top) French bread, crackers or toast (to serve) Directions: 1. Preheat firstly the main oven to 375 degrees F. 2. Fill a large-size mixing bowl with ice cubes and cold water. Put to one side. 3. Over high heat, bring a large pan of salted water to boil. 4. Once boiling, add the spinach and cook for around 30-60 seconds, until the spinach wilts. 5. Using a slotted spoon, remove from the water and transfer to the bowl filled with the ice and water, this will stop the cooking process. When cooled, remove the spinach from the cold water, and squeeze out as much excess water as possible. 6. Transfer the squeezed spinach to a large, clean bowl. 7. Next, to the bowl of spinach, add the artichoke hearts followed by the cream cheese, goat cheese, Parmesan cheese, mozzarella, garlic, salt, and black pepper. Using a metal fork, mash to combine and incorporate. 8. Add the spinach and artichoke dip to your casserole dish and bake in the oven for 25 minutes. Top with the mozzarella and continue baking for 5 minutes, until it bubbles and becomes golden. 9. Serve with French bread and enjoy.

Cinnamon-Spiced Peanut Butter Dip A sweet and spicy dip with protein-rich peanut butter that can be whipped up in just 5 minutes. Best served with apple wedges or chunks of fresh banana. Servings: 6 Total Time: 5min Ingredients: ¾ cup vanilla-flavored Greek yogurt ½ cup peanut butter ½ tbsp honey Ground cinnamon (to taste) Apple wedges and sliced banana (for dipping) Directions: 1. In a bowl, stir together the yogurt, butter, and honey until combined.

2. Stir in cinnamon to taste. 3. Serve straight away with apple and banana.

Tropical Fruit Salsa with Cinnamon Sugar Nachos

Sweet snacks don’t get much more fun than this! Kids and grownups will dive right into this juicy, fruity salsa with crunchy, golden cinnamon tortilla chips. Servings: 18 Total Time: 30min Ingredients: Salsa: 2 apples (peeled, cored, diced) 1 pound fresh strawberries (hulled, diced) 2 kiwis (peeled, diced) 12 ounces frozen raspberries (thawed, drained) 2 tbsp granulated sugar

3 tbsp peach preserves 1 tbsp brown sugar Tortilla Chips: Canola oil 2 tsp ground cinnamon ½ cup granulated sugar 10 (10”) flour tortillas Directions: 1. Add all salsa ingredients (apple, strawberries, kiwi, raspberries, granulated sugar, peach preserves, and brown sugar) to a boil. Next, cover and chill for at least 20 minutes. 2. Heat canola oil in a deep fryer to 375 degrees F. Combine the cinnamon and granulated sugar in a bowl and set to one side. 3. Slice each tortilla in half and then slice each half into 10 equal strips. In batches of 3-4, fry the strips until golden on both sides. Transfer to a baking sheet covered with the kitchen paper. 4. Repeat with the remaining tortilla strips. Toss the tortillas in cinnamon sugar until coated evenly. 5. Serve the prepared tortilla chips with the chilled salsa.