Snacks

Day 14 of 20 (4/20 Foods) – Pizza Pockets

~ Marlee And Christie ~ 1 Comment

Day Fourteen! We’re almost there! We can see the finish line in sight! And we truly hope you guys are enjoying these recipes just as much as we’re making and sharing them with you.

Today’s recipe is essentially a savory poptart, and you know how much we like our poptarts here. But what is more quentisentially stoner than a pizza pocket or a hot pocket? Nothing. While these may not be “microwave” ready easy, these are quick, delicious, and semi-homemade. Now, if you don’t like sausage, don’t add sausage. Don’t like pepperoni? Add more sausage. You get the idea. Easy, yummy, and portable. How easy was that? We think Ina, might possibly approve of these delicious pockets of yum.

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Day 9 of 20 (4/20 Foods) – Cereal Treats

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Cereal Treats

Cereal Treats. Who doesn’t love cereal treats? They’re sweet, crunchy and keep your mouth busy and filled with flavor. Now, while we love the OG Rice Krispie treats, we thought we would give you something extra special. Fruity Pebble Treats. You could honestly try this your favorite cereal, but fruit pebbles are definitely high on our list of favorites.

Seriously, these were one of our favorite recipes we made for this. Something about the marshmallows sinking to the bottom, the crunchiness of the cereal, the overall mouth feel, was truly wonderful.

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Day 6 of 20 (4/20 Foods) – Sweet and Salty

~ Marlee And Christie ~ 1 Comment

This combination is completely Marlee’s thing. She LOOOVES sweet and salty together, so she put two of her favorite snacks together and made what I (Christie) call a “fruit and cheese plate”.

The cute little salty cheese crackers and chocolate covered raisins totally make your tongue dance. The best part about it, everything is premade, just mix and enjoy!

Goldfish and Raisinets

Goldfish and Raisinets

Goldfish and Raisinets

Day 5 of 20 (4/20 Foods) – Snacking Cookie Dough

~ Marlee And Christie ~ Leave a comment

When we did research on classic stoner foods, cookie dough popped up in every list. This recipe is perfect for the munchies or anyone who feels a little dangerous every time you eat the cookie dough you know someone’s grandmother told you not to. This specific cookie dough is made to be eaten raw, because there is no egg. The only thing baked might be you.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Eggless Edible Cookie Dough

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Day 4 of 20 (4/20 Foods) – Bacon Jampanadas

~ Marlee And Christie ~ 2 Comments

Bacon Jampanadas

Bacon Jampanadas are the happiest accident we ever created. These were created because we had a lot of extra pie dough from making the pop-tarts, so we started searching the kitchen for other things to use so we don’t waste. I know, us and these damn pop-tarts! We can’t help that food-pockets are essential stoner food.

Anyway, an amazing idea presented itself, BACON JAM! Yes, smokey, sweet, savory goodness in a cute little portable pocket form. It’s like Polly Pocket, but Piggy Pocket, haha. Also, the name “Bacon Jampanadas” was an inspiration that was stumbled upon while eating these stoned.

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Spicy Picnic Sauce

~ Marlee And Christie ~ 2 Comments

Happy Sunday! Today’s recipe is super easy, super delicious and you can put on just about anything. Fires, burgers, hot dogs, chips, sandwiches, a vegetable dip, you can eat it with a spoon if you’re feeling saucy…

Ha ha, see what we did there? We’re so funny. No, but seriously, this dip is pretty damn incredible. It’s basically our own version of In-N-Outs special sauce. Click below for this recipe. IF you enjoy our recipes, don’t forget to subscribe, share and follow us on Facebook and Instagram.

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Fried Pickles

~ Marlee And Christie ~ Leave a comment

Fried. Pickles. Get on the pickle train. Because it’s leaving for Flavor Town!

These pickles became an instant must at any gathering at our house. They’re crunchy, tangy, salty, and overall aca-amazing. (We just watched Pitch Perfect 2)

Fried Pickles

Fried Pickles

Fried Pickles 

Ingredients

  • 1 jar of Clausen Pickles, whole
  • 1 cup Beer
  • 3 cups flour (1-2 for batter, 1 for dredging)
  • Vegetable Oil
  • 1 cup of cornmeal
  • 1 teaspoon cayenne
  • 1 tablespoon garlic salt
  • 1 teaspoon season salt
  • 1 teaspoon onion powder
  • pepper

Step 1: Cut pickles into 1/2 inch to 3/4 inch thick coins. (We initially used pre-cut pickle chips, but they weren’t pickle-y enough for us so we just had to cut ourselves some beautiful pickle “steaks”). Place the pickle steaks on a paper towel and then another paper towel on top.

Step 2:  In a bowl, mix together one to two cups of flour and one bottle of beer of your choice. Whisk until combined. It should resemble a thin pancake batter. If the batter says it needs more beer, you should listen, it wants to make love to you, like you want it to.

Step 3: Add in the cayenne, garlic salt, season salt, onion powder and some pepper (“It don’t matter if it’s black or white”).

Step 4: Heat oil to 375°F. In a smaller bowl, mix one cup of flour and one cup of cornmeal with a few dashes of season salt.

Step 5: Once the oil is up to heat, take the pickle dredged it in some the flour/cornmeal mixture, then dip into the batter, then gently put it in to the oil and allow it to fry until it’s golden brown on one side then flip. Just make sure both sides get evenly golden brown.

Step 6: Take the beautifully fried pickle steaks out of their hot tub and place them on a plate with a paper towel, salt them immediately! Give them a few minutes to cool down and ENJOY!

Can be served with Sriracha or a Chipotle Mayo (or whatever floats your boat).

Fried Pickles

Snacking Cookie Dough

~ Marlee And Christie ~ 1 Comment

Need some hump day comfort; NO, we don’t mean that you dirty bird, you!  Here’s a recipe for cookie dough that you can safely snack on because we don’t use eggs, and it’ll comfort your soul long enough to get you to the weekend.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Snacking Cookie Dough 

Ingredients

  • 1 Stick Unsalted Butter (Room Temperature)
  • 6 Tablespoons Dark Brown Sugar
  • 6 Tablespoons Bakers Sugar
  • 2 Teaspoons Vanilla Extract or Paste
  • 1 Cup plus 2 Tablespoons of AP Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Whole Milk
  • 3/4 Cup Dark Chocolate Chips

Step 1: 

In a stand mixer, add the butter, sugars, and vanilla and mix with a paddle attachment, beat until the mixture is smooth.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Step 2: 

Next, add the flour, baking soda and salt to the mixture and continue mixing until combined.

Step 3: 

Add the milk and finishing mixing until the dough is smooth.

Step 4: 

Fold in the chocolate chips with a wooden spoon. Wrap in plastic wrap and place in the fridge for up to two days or freezer for up to three months.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Banana Oat Muffins

~ Marlee And Christie ~ Leave a comment

Finally! A non-lemon recipe! Today’s recipe comes from Running with Spoons, and we really, really, really, like this recipe. And it’s kind of healthy so that’s even more awesome.

There’s just something about the words: banana, chocolate and oatmeal that just sounds super comforting, and who doesn’t love healthy comfort food. These muffins are great for a quick morning breakfast or an afternoon snack.

Banana Oat Muffins

Ingredients 

  • 1 Cup Greek Yogurt (Plain)
  • 2 Very Ripe Bananas
  • 2 Eggs
  • 2 Cups Old Fashioned Rolled Oats (Quick is okay as well)
  • 1/4 Cup Dark Brown Sugar
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Cup Chocolate Chips
  • Cooking Spray

Step 1:  Preheat your oven to 400°, then line your muffin pan with your cupcake liners. Using your cooking spray, spray the inside of the cupcake liners. I know this step seems weird, but if you don’t, the muffins will stick to the liner. TRUST US. We missed this step the first time we made them. We suggest using Pam Baking, it smells tasty 🙂

Step 2:  Put the bananas, yogurt, eggs, oats, sugar, baking powder, and baking soda in a blender and blend until everything breaks down and is smooth. Banana Oat Muffins

Don’t be afraid of darker bananas! They have a wonderful banana flavor! Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins

Step 3:  Pour the prepared batter into the cupcake liners. You can also sprinkle the tops of the muffins with more chocolate if you wish. Banana Oat Muffins

Step 4:  Bake for 15-20 minutes. The tops will be set and the toothpick will come out clean. These can be stored in an airtight container for up to a week. Banana Oat Muffins Banana Oat Muffins Banana Oat Muffins