A staple for entertaining around here, this Asian Spice Bar Snack is a flavorful mix of nuts, nibbles and Chinese five spice, that delivers a delicious crunch.

• 2 Tbsp butter
• 2 tsp soy sauce
• 1 tsp sugar
• 1/2 tsp Chinese Five Spice
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup sesame sticks
• 1 cup wasabi peas
• 1/2 cup raw almonds
• 1/2 cup unsalted, roasted peanuts

Melt butter, then mix soy sauce, sugar, Chinese five spice, salt and cayene in a bowl. Add sesame sticks, wasabi pias, almonds and peanuts, and mix to coat.

Spread mixture on a cookie sheet, and place in a 250 degree F oven for 30 minutes, stirring half-way through. Allow to cool before eating.

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These homemade soft pretzel bites are perfect for dipping in a cheese sauce. If you’d like a crunchier texture, lower the baking temperature to 375-400 degrees F, and bake approximately 20 minutes longer. For this crispier version, keep an eye on the first batch, so you can adjust temperature and baking time to your liking.

• 2 cups warm water
• 1 Tbsp sugar
• 1-1/2 Tbsp dry active yeast
• 1/2 cup unsalted butter, melted
• 1 Tbsp salt, plus more for sprinkling on tops
• 6 cups all-purpose flour
• 1 cup baking soda
• 4 egg yolks whisked with 3 Tbsp water

In a bowl, add water and sugar, then sprinkle in the yeast. Let it sit until it begins to foam, about 5 minutes.

Pour in the butter, salt and flour, mix until combined, then knead the dough for 5 minutes.

Place dough in a bowl that has been lightly covered with vegetable oil. Cover with a bowl and allow it to rest until it doubles in sized, about 1 hour.

When dough is ready add one cup of baking soda to one gallon of water to a pot and bring to a boil. Preheat oven to 450 degrees F.

Meanwhile, cut a piece of the dough and roll it out until it is between 18-24″ long. Cut it into bite sized pieces. Do this for remaining dough.

Once water has boiled, turn it down to a simmer. Cook 5-7 pretzel bites at a time (don’t overcrowd) for about 30 seconds. Remove from water and place on a baking sheet lines with a silicone mat.

Brush tops of each with the egg wash, and season with salt.

Bake in the oven for 12-15 minutes, or until the bites are golden brown.

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A new family favorite that is much easier to make than I ever thought! This is a Food Network recipe that is sure to please any time of the year.

• 1 cup water
• 1/2 cup butter or margarine
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 eggs, beaten
• Vegetable oil for frying
• 1/4 cup sugar
• 1/4 tsp ground cinnamon, optional

For Dipping Chocolate

• 1 Tbs cornstarch
• 2 cups milk
• 4 ounces dark chocolate, chopped
• 1/4 cup sugar

To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.

To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn’t start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.

Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.

Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

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Make your own Cheez-It style cheddar crackers in no time at all. With just a handful of ingredients, these easy-to-make, baked crackers will quickly transform your snack time!

• 8 ounces sharp cheddar cheese
• 1/4 cup unsalted butter, at room temperature
• 1 tsp salt
• 1 cup all-purpose flour
• 3 Tbsp water (or more as needed)

Using a stand mixer or hand mixer, mix the shredded cheese, butter and salt until combined. Add the flour and mix until just incorporated. Add 2 Tbsp water, slowly, and mix until incorporated. Add the final 1 Tbsp water and mix until the dough forms a ball. If it is too crumbly, add water a few drops at a time until it forms the ball. (You don’t want the dough to be sticky.) Wrap the dough in plastic wrap and refrigerate for 1 hour.

Line 2 baking sheets with parchment paper and preheat the oven to 375 degrees F. 

Divide the dough in two, and roll one into a 10 X 12 rectangle. The dough should be approximately 1/8″ high — you you may adjust your rectangle size accordingly.

Use a fluted pastry wheel and cut the dough into 1″ squares. Transfer to the baking sheet. Repeat with the remaining dough.

Bake for 15-17 minutes, or until the crackers have puffed a bit and are browned at the edges. Remove from the oven and transfer crackers to a wire rack for cooling. 

Once cooled completely, store crackers in an airtight container.

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A favorite treat for Halloween season, these chocolate covered pretzels always magically disappear! Make them all year round, for other holiday, birthdays, or just every day, by mixing up sprinkles as well as substituting with milk or dark chocolate.

1 package pretzel rods

1 package chocolate chips – white, milk or dark – your choice

Sprinkles

Melt chocolate in a double boiler. Once melted, work quickly using a silicone brush, and brush chocolate on pretzels. Cover in sprinkles and set on cooling rack until dry.

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• 1-1/4 cups rolled oats
• 2 Tbsp mix-ins (chia, flax or hemp seeds, for example – or additional 2 Tbsp rolled oats)
• ½ cup nut butter
• ½ cup honey, maple syrup or agave
• 1 tsp vanilla
• 1/2 cup small white chocolate chips
• 1/2 cup dried cranberries

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Sprinkled with sugar and cinnamon, these freshly grated apples are transformed into an old-time favorite dessert, snack, or indulgent dinner. Eat them while they’re hot!

• 3-4 grated apples
• 2-3 eggs
• 1 tsp vanilla
• 2 tbsp sugar
• 1/2 tsp. baking powder
• 2 cups flour
• 1/2 cup milk, plus a bit of water

Peel and grate apples, then mix all ingredients in a bowl until combined. Drop by heaping spoonfuls into warm, buttered skillet and fry until browned on each side.

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• 1 ¼ cups lukewarm water
• 1 tsp active dry yeast
• 1 tbsp sugar
• 2 tbsp butter
• 3 cups pastry flour, pus extra for handling dough
• 1 ¼ tsp salt

(half this recipe makes 16 Honest Pretzels)

Measure 1 ¼ cups lukewarm water in a 2-cup measuring cup. Measure 1 tsp yeast and t bsp sugar, and sprinkle both into the water.

Melt 2 tbsp butter over low heat. Measure 1 tbsp of the melted butter and put it in the cup of water. Place the remaining 1 tbsp of melted butter into medium-sized  bowl and brush it around. Set the bowl aside.

Measure 3 cups of flour and 1 ¼ tsp salt and pour into a food processor. Turn on food processor and pour the water through the feed tube. Leave the dough in the food processor and sprinkle sum flour on your work area. Remove from processor and push the dough together into a smooth ball, adding more flour to your hands if sticky. Knead for 2-3 minutes.

Place the ball of dough in the buttered bowl, move around until it is covered with butter. Cover the bowl with a towl and let the dough rest for 1 hour.

After an hour, cut dough in half, wrap one half in plastic bag and place in refrigerator or freezer for later use.

Place pot of water on stove to boil, and turn oven to 450 degrees F. Spray or brush baking tray with a bit of oil.

Use scissors or pastry cutter to cut the dough into 16 parts.

One at a time, roll or stretch each piece into a snake that is 12 inches long.

Shape pretzels, pinch end together and let the shapes rest for 5 minutes.

After 5 minutes, place the pretzels into boiling water for 1 minute and then take them out quickly with a slipped spoon and place them on baking tray.

Lightly spray the pretzels on the tray with water. Sprinkle with salt if desired.

Bake in oven for 8 minutes. At that time, turn the pretzels over and spray them with water and cook for 7 more minutes.

Wait 5-10 minutes until cooled before eating.

Source Honest Pretzels, Mollie Katzen, Tricycle Press.

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This quick and easy recipe for sweet pecans will be a hit with family and friends. WARNING: The are addictive!

• 1 egg white
• 1 Tbsp water
• 1 lb pecans
• 3/4 cup sugar
• 1 tsp cinnamon
• 1 tsp salt

Preheat oven to 250 degrees F.

In a bowl, beat the egg white with water until frothy. Add pecans and stir to coat.

In a separate bowl, combine the sugar, cinnamon and salt. Add to the pecan mixture and coat thoroughly.

Transfer pecans to a baking sheet and bake in oven for 60 minutes, stirring every 15 minutes.

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We love making our own yogurt, and this recipe is a delicious way to add a twist to enjoying yogurt as a snack. A simple recipe try slicing up a variety of your favorite seasonal fruits – apples, bananas, cherries, and more. Perfect for breakfast or as an afternoon snack.

• 1 -1/2 cups home made or store bought plain yogurt
• 4 tbsp real maple syrup – more or less to taste
• Slices of fruit for dipping

Measure 1-1/2 cups of plain yogurt. Add 4 tbsp maple syrup and whisk until the syrup is incorporated. Taste and add more syrup if more sweetness is desired.

Cut slices of fruit and dip into the yogurt.

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