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Pork pot pie starts with a roux. It sounds like a fancy French word, but it simply means thickened flour and butter. Melt butter, add flour, and whisk over heat until free of lumps – what’s called a white roux.

Ingredients

You have two choices when making this recipe:

1. Buy raw pumpkin seeds [paid link]. You can often find these in the bulk section of grocery stores.
2. Save the seeds from a pumpkin when making a jack-o’-lantern or when making pumpkin cupcakes or pumpkin cake. If you are using your own seeds, wash them thoroughly and set them on a cookie sheet to dry thoroughly before using them.

Tip: You can eat these seeds with the shells still on them. There is no need to shell them.

My pizza muffins are made like you would make monkey bread – the muffins are made up of lots of small balls of dough, each filled with toppings, cheese, and sauce. Share one for an after-school snack or bake them as a quick and easy dinner for the whole family.

After experiencing cheddar cheese crisps made with just one ingredient, I wondered why we mess around with flour or butter or anything else in cheese cracker recipes. These taste just like crunchy cheese. They are super crisp and couldn’t be any easier to make. Plus, they are gluten-free, low-carb, and Keto-friendly! They are one of my all-time favorite snack recipes!

French onion soup pie starts with a pie crust made of French bread soaked in egg, cream, beef stock, and spices.  The crust is covered in sauteed sweet onions which are topped with even more egg mixture and a thick layer of cheese.

Have you ever wanted to add Doritos-like flavoring to another food?  Maybe on your popcorn?  Maybe over pretzels?  Perhaps on tacos or sloppy joes?  Now you can!

This seasoning blend doesn’t taste exactly like Doritos, but it’s close enough to comfortably pass.

This Tzimmes recipe (Tsimis recipe) is the Jewish answer to green bean casserole.

We skip the greens and the creamy soup and instead spend our holidays eating a sweet stew made with root vegetables, apples and pineapple (if you’re my mom), raisins, and other dried fruits.

Five minutes is all it takes to make this homemade margarita Chex Mix – and that’s being generous; you could probably do it in three.  When you’re done, you’ll have a simple party snack with all of the elements of snacking success: sweet, salty, tangy, and crunchy.  Since I am always baking cupcakes, I sometimes forget that a snack doesn’t have to take ten minutes of prep time and twenty minutes in the oven to be a party favorite.  This homemade margarita Chex Mix is right up there with my sweet and salty roasted chickpeas in my quick, easy, amazing, please-don’t-let-me-forget-this recipe repertoire.

Homemade Margarita Chex Mix Recipe

You can find a few other recipes for margarita Chex Mix online.  Where mine differs is that I did not use margarita mix as a key ingredient – I just didn’t find the need for it.  As you’ll see below, I flavored mine with tequila, lime juice, and powdered sugar (you can add salt if you are a salted-rim kind of person).

I didn’t trust Heidi. I knew that Spam cupcakes would be gross because Spam is disgusting – meat in a can just isn’t right (I blindly thought, having never ingested it). Would homemade Spam be better? What gives Spam its flavor, and could I make a version myself that I would feel comfortable eating? Would my homemade version of Spam then make for a tasty cupcake flavor? I had to find out.

What Is Spam?

As many of you know, Spam stands for spiced ham. It’s made with pork shoulder and ham. The ingredient list is actually quite small and contains nothing too scary: Pork with Ham, Salt, Water, Modified Potato Starch, Sugar, Sodium Nitrite. Before I made my homemade Spam, I had to buy a can to see what it tasted like.

These baked couscous poppers are brown and crispy on the outside, but become an exciting avalanche of tiny couscous balls in your mouth. The couscous poppers are simple to make (just bake cooked couscous mixed with eggs, breadcrumbs, cheese, and spices). You can vary the cheeses, spices, and accoutrements to suit the occasion:

1. After-school snack: Mozzarella cheese, basil, garlic, and a tomato or ketchup dipping sauce
2. While watching the game: Cheddar cheese, chili powder, and a mustard dipping sauce
3. Dinner party: Smoked gouda, sea salt, chives, and barbecue sauce
4. Whatever you dream up!

How to Make Baked Couscous Poppers

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Baked Couscous Poppers

These baked couscous poppers are brown and crispy on the outside, but become an exciting avalanche of tiny couscous balls in your mouth.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 189kcal

Author Stefani

Ingredients

• 2 cups water
• 10 ounces uncooked couscous You can use plain couscous or boxed couscous that comes with a flavor packet that you like.
• 3 large eggs
• 1 cup breadcrumbs I used panko, but any breadcrumbs would work.
• spices to taste
• 1 3/4 cup shredded cheese Use any kind you like.

US Customary - Metric

Instructions

• In a small saucepan on high heat, bring water to a boil.
• Stir in couscous.
• Immediately remove from heat. Cover and let sit for five minutes.
• Remove cover, fluff couscous with a fork and set aside to cool.
• Preheat oven to 350 F.
• Once couscous is cool, mix in eggs, 1/2 cup of the breadcrumbs, spices, and cheese.
• Line a baking sheet with parchment paper or a Silpat [paid link].
• Roll couscous mixture into balls.
• Roll the balls in the remaining half cup of breadcrumbs. It won't seem like they are very solidified. That's OK. The balls will get a crunchy protective layer when they bake.
• Bake for thirty minutes or until the balls are lightly browned on the outside.
• Serve warm.

Nutrition

Calories: 189kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 188mg | Potassium: 84mg | Fiber: 1g | Vitamin A: 170IU | Calcium: 112mg | Iron: 1mg