This Snack Recipes Page contains frugal, delicious and easy to make Snack Recipes!
TABLE OF CONTENTS
This is a fantastic tasting snack recipe. Whenever we make it, much of the finished jerky never makes it into storage — it disappears right as it comes out of the oven.
Start with 1 London broil, approximately 2 pounds.
When meat is partially thawed, slice with a very sharp knife. Cutting when the meat is partially thawed will help you cut it more evenly.
Cut strips no more than 1/4 in. thick.
Mix the following ingredients:
- 2/3 cup soy sauce
- 2/3 cup Worcestershire sauce
- 1 Tbs. salt
- 2 Tbs. brown sugar
- 1 tsp. black pepper
- One tsp. garlic powder
- 1 tsp. onion powder
- 1-2 Tbs. Liquid Smoke (depending on your taste)
Marinade the meat in a double plastic zippered bag—just in case one leaks the other will keep it from making a mess (learned the hard way)—or a large plastic storage container (the best is a large Tupperware marinader).
Let it sit in the refrigerator for a day or two—the longer it sits, the more flavor your jerky will have. Flip or mix the meat often to guarantee that all pieces are evenly soaked.
When ready to dry, place a cooling rack on top of a cookie sheet and then lay the strips of meat across the slats on the rack. Place the meat close together, to fit as much as you can on each rack. Make sure that none of the pieces are touching. Set oven to 150º-170º and cook for 3-5 hours.
Keep checking and flipping pieces as they get dried out. When finished the meat should be a bit rubbery and have a reddish brown look. If it looks almost black, you’ve overcooked it. It will still be edible, but much drier and tougher.
We stock up on London Broil when it is on sale. Finished jerky is usually 1/2 the weight you start with.
This is a simple snack recipe for roasting, delicious, salty, pumpkin seeds after Halloween / Fall festivals.
If you’re watchful enough for a couple of days after Halloween you should be able to find churches and pumpkin patches that have excess pumpkins they will either: sell them very inexpensively or will ask you to take them for free. You can also use this recipe for roasting squash seeds as well.
Annette does two things with the pumpkins.
1. Purees and cooks the flesh for making pumpkin bread.
2. Cooks soaks and roasts the seeds.
Here’s the simple recipe.
Cooking Pumpkins Seeds
– Soak in salt water overnight. (1 cup salt to 4 quarts water)
– Bake on cookie sheets at 350º turning once.
– Cook approximately 1/2 hour or until golden brown.
This snack recipe is cool, refreshing and healthy! And even better you can make it yourself for a fraction what it costs in the store.
Ingredients and tools you’ll need:
Yogurt starter (I have used everything from Plain Mountain High or Dannon Commercial Yogurt at the regular grocery store to Natren’s Live Cultures from the health food store).
Milk – We think whole milk makes the best and most creamy yogurt, but I have made it from 1% and 2% also.
A wide-mouthed thermos or plastic insulated cooler jug.
A heavy saucepan a little bigger than the thermos or cooler jug.
Homemade Yogurt Instructions:
Pour milk into the cooler jug to within 1″ from the top – This is to measure how much will fit into your jug. Then pour the milk into the saucepan.
Put 2 – 4 tablespoons of yogurt – or the appropriate starter – in the cooler jug to come to room temperature while you prepare the rest.
Heat the milk in the saucepan on a medium level until the milk is very near to boiling, but not yet rolling – about 180 degrees. Watch closely, you do not want it to boil. When this level is reached, turn off the burner and allow the milk to cool until you can hold your finger in it – about 120 degrees. The more gradually it cools, the creamier it will be.
Pour about one cupful of the warm milk into the cooler jug with the starter and stir gently. Gradually add the rest of the milk stirring as you go.
Put the lid on the cooler jug and set it in a warm place like on top of the stove if you are baking bread or cooking other things or near a warm window.
Leave it undisturbed for 12 – 24 hours. If it is thick and formed when you check it, then refrigerate. If it has not yet thickened to your liking, leave it a while longer to continue to set-up.
Saving Some Starter
Just make sure your family doesn’t finish the bowlful off before you take out 2 – 4 tablespoons of your homemade yogurt for your next batch starter!
Add fresh fruit, jam or jelly as a special flavoring treat. We sometimes even add a few chocolate chips!
We have a big family, so I usually make a gallon at a time in two 2-quart cooler jugs.
How to Make Air Popped Popcorn that tastes great!
Popcorn is a great snack and using an air popper is a great way to prepare it. But how do you make air-popped popcorn taste good and what is the recipe? And how do you get the salt or seasoning to stick to the popcorn? We mix a little real butter with some Imperial margarine and add salt. It’s so simple. But to get it to cover all of the popcorn, that’s another trick.
Here’s how we do it:
- Margarine 1 1/2 Tbs
- Butter 1 Tbs
- Salt to flavor
After the popcorn is popped, slowly drizzle the butter mixture onto the popcorn as you turn the bowl (hold your hand steady as you pour). Then sprinkle salt on the top layer.
Take the bowl in your two hands & using your wrists, flip the popcorn gently in the air to mix it.
Drizzle more butter and sprinkle more salt until you use up the butter mixture.
Watch how Steve pours the butter onto the popcorn while rotating the bowl. It’s simple, easy and frugal.
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