Tag: snack

Homemade Hot Pockets: Meatball Mozzarella

These pockets are time consuming, but they can easily be frozen and reheated. It took me about 3 hours to make and bake these pockets, but I’ve tried the make the instructions best for time management, so it would hopefully only take about 2 hours. The biggest problem we faced was making sure to put deep enough vent holes in the dough, because we had 2 break out the side as a result. The dough should be tacky, but not sticky, so make sure you add enough flour before the first rise. Otherwise, these pockets taste just like Hot pockets, and the dough became fluffy and full. We made 9 pockets, but many had extra dough, so 10 would have been better.

  1. In a bowl, mix together 3 cups flour, 2 tsp active dried yeast, 1 cup of warm water, and 1 1/2 Tbsp oil. Mix until dough comes together. Oil a bowl, turn the dough in the oil, then cover and let rise till double, about 1 hour.
  2. Heat oven to 400 F.
  3. Take one pound of ground burger and place it in a large mixing bowl. Add 2 slices of bread crumbled, 1 Tbsp A1, and 2 tsp Worcestershire sauce. Mix together with your hands. Roll about 2 Tbsp of meat into a balls. Place the balls on a greased baking sheet. Bake for 30 minutes.
  4. Open a jar of tomato sauce, season as if for a pizza (onion and garlic powder, parsley, oregano, etc.). Mix together.
  5. Once dough is doubled, and meat balls done, grease 2 large baking sheets. Divide the dough into 10 pieces.
  6. Take your dough and roll it into a round. Add a spoon full of sauce and spread it down one side of the round. Add 3-4 mini meatballs, and about 1/3 cup of shredded mozzarella. Seal, add vent holes, and place onto greased baking sheet.
  7. Repeat step 6 for all balls of dough. Bake in the oven at 400 F for 20-30 minutes till the top is crisp when tapped.
  8. Let cool for 5 minutes then eat. You can also freeze leftovers, reheat by microwaving those refrigerated for 1 minute, or those frozen for 2minutes and 30 seconds.
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Pretzels Using Sour Dough Starter

Salty snacks are my favorite kind of snacks. I love chips, pretzels, and nuts. My family also loves soft pretzels. It reminds me of baseball games as a child, getting a big hot pretzel and either a cup of cheese or making a cup of mustard. I know many people like the pretzel and cheese combo, but I love the tangy flavor that mustard with pretzels offers. I also am looking for creative uses for starter, and since I like pretzels, I thought this would be a great way to use it.

The dough is very sticky, so it will be harder to work with. I’m also learning to add the starter at the end of the mixing process, because it’s so sticky, it sticks to the bottom of my stand mixer bowl, and doesn’t want to separate even after the dough has come together. Josh and I had fun rolling out the pretzels, but we weren’t great at making consistent pretzels. Practice makes perfect! And before I baked, I didn’t add anything to the pretzels. That is why they came out so pale. I baked the pretzels for 25 minutes, saw how pale they were, pulled them out, added some butter on top of each and baked for another 5 minutes, and that is where the only color came from. Oil from the beginning would have helped with this, or you could get the malt mix so you could make classic pretzels with a dark, hard crust on them.

  1. In a bowl, add 1 1/2 cups flour, 1 Tbsp sugar, 1 cup warm water. Stir until combined. Add 1 cup of starter. Mix until it comes together. Add up to an extra 1/2 cup flour if the dough won’t come together, it should remain very sticky as a dough.
  2. Grease your bowl, turn your dough to be covered in oil, then let raise for 1 hour. It will only rise a little. Spray cookie sheets with non-stick spray.
  3. Heat oven to 350 F.
  4. Grease a clean counter top. Knead and deflate dough. Divide into 12 pieces. Roll out each ball into a long string about 18 inches long. On the counter, cross the ends, then lay the ends over the loop, shaping your pretzel. Transfer to cookie sheet.
  5. Brush tops of pretzels with oil and top with coarse salt (or mix equal sugar and water and brush over pretzels for darker coating).
  6. Bake for 25 to 30 minutes. Let cool for 10 minutes before eating.
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Christmas Leftovers: Ham Salad

Ham salad has been one of the foods that my mom has had since she was a little girl. This was the recipe her mom and grandmother used during the great depression to make ham last a few extra meals. For this recipe, they would use their own recipe for Thousand Island pickles, however, you can also use sweet relish or sweet pickles to accomplish the same task, however I canned some Thousand Island pickles this summer, so I’ll be using those. You will also see that I am using toast. I always freeze my bread since it’s just me and my husband and we don’t want to waste food, and toasting tends to work really well in cooking/heating up the bread again.

  1. Cut ham into cubes. Approx. 4 slices cut into 1″ x 1″ cubes (1 1/2 cup)
  2. Place these into a chopper, blender, or meat grinder. For chopper/blender, pulse until all of the ham takes on the small pebbly texture, or until you’ve chopped all of the cubes.
  3. Take sweet pickles (1/2 cup) and process into a relish.
  4. Finally, Mix Ham (1 1/2 cup), Relish (1/2 cup), and Mayo (1 cup). Chill or serve immediately on bread or toast.
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Deviled Eggs

My family has been making deviled eggs for almost every picnic and family party since I was a child. We’ve made them on the trunk of our car before, tried to transport them made, and made them at home and stuffed them at our destination. My family also tends to make our deviled eggs more liquidy than others do.

  • Hard boil the half the number of deviled eggs you want. I used 3 for this recipe. (Boil water, and once boiling lower eggs into water using a spoon and set a timer for 15 minutes. After 15 minutes, immediately submerge in cold water, and refresh with more cold water if it begins to warm for about 10 minute.)
  • Peel 3 eggs and rinse under cold water to remove excess shell/shell fragments. Place eggs on plate and cut the eggs in half with a butter knife. Cut from top to bottom of egg slowly to not damage the egg white.
  • Once cut in half, grab another bowl, and place egg yolks into the bowl. The easiest way to do this is to invert the egg half over the bowl, and gently pull back on the egg whites around the edge of the yolk. If it’s really stuck, you can also lightly tap the back side of the egg while holding back the yolk till it falls out.
  • Mash up the yolks with a fork. Add 1 tsp of mustard powder, 1 1/2 Tbsp of yellow mustard, and 1 cup of mayo or equivalent. Mix and adjust to your taste.
  • Using 2 spoons or a piping bag, fill the egg halfs. Reserve extra filling to add to potato salad, make a sandwich, smear over ham, or enjoy on it’s own as a snack.
  • Finish the deviled eggs by gently taping some paprika over top. Refrigerate covered or serve right away.

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