16 snacks for the make Recipes

devils food cake mix , plus ingredients to make cake, chopped pecans, chocolate chips, vanilla, cp prepared caramel sauce, pecans and caramel sauce

pillsbury refrigerated crescent dinner rolls, a bacon horseradish- flavored dip (already prepared or make yourself), sliced cooked roast beef ( from deli ), chopped roasted red bell pepper strips (from a jar), shredded swiss or provolone cheese

all-purpose flour, sugar, baking powder, baking soda, salt, unsweetened chocolate squares, butter, applesauce, buttermilk (or 1 tbsp vinegar with milk to make 1 cup), oil, egg, vanilla, chocolate chip, chopped walnuts (optional)

these muffins make a healthy , high-fibre afternoon snack with a cup of tea., makes 12 muffins ., diced fresh apricots, lemon juice, vegetable oil shortening, sugar, egg, all-purpose flour, baking powder, salt, nutmeg, milk (skim or 1%), chopped walnuts, granulated sugar

taco shells (old el paso has a box of 10 that are flat on the bottom called stand n stuff .), flour tortillas, snack size (casa valdez makes this size), ground beef, taco seasoning, cheddar cheese, shredded, lettuce, shredded, refried beans or 2 cups homemade, salsa

creamy peanut butter , plus, creamy peanut butter, butter flavored crackers (ritz), chow mein noodles, raisins

triscuit wafers, grounded , to make 2-1/2 cups crumbs (or use graham cracker crumbs, instead), honey, raisins, chunky peanut butter, instant nonfat dry milk powder

sesame seeds, toasted, sunflower seeds, toasted, unsweetened coconut, toasted, spelt, flakes (about 1 cup once crushed), fennel seeds (make sure you use the seeds, not the leaves), anise seed ((make sure you use the seeds, not the stars), dill seed (make sure you use seeds, not the leaves), caraway seed, golden raisin, crunchy peanut butter, molasses, honey, sugar, chocolate chips (optional)

peanuts, onion chopped finely, green onions chopped, cilantro (as much for your taste), serrano pepper (chop more than that to make spicier), pepper jack or jalepeno cheese crumbled, fresh lime juice for taste (about 1-2) eyeball it

ground beef, frozen corn, thawed, prepared barbecue sauce (i used 4 sometimes), sliced green onions (or onion flakes or powder, to taste), salt (optional), refrigerated biscuits (8 count or 4 cans of 10 ct flaky kind, pulled apart flaky layers in halves), shredded cheddar cheese, pepperoni (optional, makes it more like a pizza ) (optional)

saltine crackers (i make 4 per person ), full size marshmallows, jelly (any flavor )

crisp oat cereal squares, corn -and-rice cereal, crisp wheat cereal squares, lightly salted mixed nuts, ranch dressing mix, vegetable oil

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish