Snack Recipes - Tastes Better From Scratch

Easy Shrimp Cocktail

Lauren Allen — Thu, 07 Dec 2023 12:00:00 +0000

My favorite easy Shrimp Cocktail sauce recipe only requires three ingredients and a few seconds to make. You’ll never reach for store-bought cocktail sauce again!

Want more shrimp recipes? Try Shrimp and Grits, Kung Pao Shrimp, Shrimp Alfredo, or Shrimp Tacos!

Why I love this recipe:

Easy and Elegant – If I want a fancy holiday appetizer in seconds, I always turn to shrimp cocktail. All you need is ketchup, horseradish and lemon juice to make homemade cocktail sauce.
Delicious – Shrimp is expensive and deserves a sauce of equal quality. The flavor of this homemade cocktail sauce compliments the shrimp perfectly and is better than any of those pre-made options.

How to Make Shrimp Cocktail:

Combine: Add ketchup, lemon juice, and prepared horseradish to a bowl then mix well to combine. Taste and adjust to your preference (more horseradish if you want more of “punch” and more ketchup if you prefer milder.

Serve: Refrigerate shrimp cocktail sauce for at least an hour then serve cold, with cooked shrimp. Arrange on a platter and watch it disappear!

Make Ahead and Storage Instructions:

To Make Ahead: Shrimp cocktail sauce can be made several days in advance. Cover it tightly and store it in the refrigerator until ready to serve.

To Store: Shrimp cocktail should be kept covered and in the refrigerator when not enjoying.

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Shrimp Cocktail Sauce

This easy Shrimp Cocktail sauce recipe is made with just three ingredients (ketchup, lemon juice and horseradish). It's so simple, takes a few seconds to make, and compliments the shrimp perfectly.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 41kcal

Author Lauren Allen

Cost 15

Ingredients

1 cup ketchup (homemade or store-bought)
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1 ½ lbs large, cooked, tail-on shrimp* , rinsed with cold water

US Customary – Metric

Instructions

Add all ingredients to a bowl and mix well to combine.
Taste and adjust to your preference (more horseradish if you want it spicier and more ketchup if you want it mellower).
The sauce can be made ahead and refrigerated for several days in advance. Serve cold with shrimp.

Notes

Shrimp: There are about 16-20 large shrimp in one pound, and I recommend buying about 1 ½ lbs. You can double the recipe to serve a larger crowd. Choose large, tail-on, frozen shrimp. Large shrimp fill the space in the platter beautifully, and tail-on are more flavorful and easy for guests to grab and eat. I prefer frozen, pre-cooked shrimp for ease in preparation (as long as it’s high quality). Shrimp sold at inland grocery seafood counters was likely shipped frozen, and thawed for display

Make Ahead Instructions: Shrimp cocktail sauce can be made up to one week in advance. Cover it tightly and refrigerate until ready to use.

Storage Instructions: Keep leftover shrimp and sauce in the fridge.

Nutrition

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*I originally shared this recipe December 2015. Updated October 2019 and December 2023.

Whipped Goat Cheese

Lauren Allen — Mon, 04 Dec 2023 16:44:23 +0000

So excited to introduce my new favorite appetizer in the form of this Whipped Goat Cheese Dip. It’s as delicious as it is beautiful, and such a crowd pleaser.

Looking for more dip recipes? Try Crab Artichoke Dip, Whipped Feta with Roasted Vegetables, Spinach Artichoke Dip, or Baked Brie!

Why I love this recipe:

Unique – I’m obsessed with the flavor combinations at play in this goat cheese dip, and the blend of fresh herbs. It’s not your average dip, and sure to impress!
Quick – Made in 15 minutes or less, and you can make it a few days in advance. Doesn’t get easier than that.
Delicious – Serve it with your favorite crackers, artisan bread or homemade pita bread. One bite and you’ll be hooked.

How to make Whipped Goat Cheese:

Combine: Add goat cheese, cream cheese, olive oil, garlic and salt to a food processor and pulse until smooth and creamy. Add more olive oil if needed.

Chop: Prep toppings by chopping sun-dried tomatoes, Kalamata olives, fresh basil, and fresh oregano.

Assemble: Spoon into serving dish. (9 inch round pie dish or similar size.) Top with chopped sundried tomatoes, Kalamata olives, basil and oregano. Drizzle 1 Tablespoon olive oil over the top then serve with bread or crackers for dipping.

Make Ahead Instructions:

To Make Ahead: Dip can be made up to 3 days in advance then store in the fridge. Bring to room temp before serving.

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Whipped Goat Cheese

Our delicious Whipped Goat Cheese is topped with fresh herbs and olive oil for an irresistible appetizer for a party or any occasion. It's so easy and takes just minutes to make!

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 406kcal

Author Lauren Allen

Cost 20

Ingredients

10 oz soft goat cheese , (chevre), at room temperature
4 ounces cream cheese , at room temperature
2-3 Tablespoons extra virgin olive oil
Pinch Sea salt
2 cloves garlic , minced
1/2 cup sun-dried tomatoes , chopped
¼ cup Kalamata olives , chopped
¼ cup fresh basil leaves , chopped
¼ cup Oregano , fresh, chopped

US Customary – Metric

Instructions

Add goat cheese, cream cheese, olive oil, garlic, and salt to a food processor and pulse until smooth and creamy. Add more olive oil if needed.
Spoon into serving dish. (9 inch round pie dish or similar size.)
Top with chopped sun-dried tomatoes, Kalamata olives, basil, and oregano. Drizzle 1 Tablespoon olive oil over the top
Serve with bread or crackers for dipping.
Store covered in the fridge. Bring to room temp before serving.

Notes

Yield: ⅓ cup per serving

Make Ahead Instructions: Dip can be made up to 3 days in advance.

Nutrition

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Buckeye Recipe

Lauren Allen — Mon, 23 Oct 2023 11:00:00 +0000

This easy Buckeye Recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no-bake treat loved by all.

If you love homemade candy, don’t miss these Homemade Almond Joys, Oreo Balls, Brownie Truffles, and Chocolate Covered Marshmallows!

Why I love these treats:

Quick and No Bake – They’re an easy treat to make all year long without heating up the house, and we can make a batch in 30 minutes. The leftovers freeze great!
Gift Friendly – They fun to load in cute cello bags during the Christmas season, or any time of year, to give neighbors, friends and teachers.
Nostalgia – Our good family friends (Hey, Jolley fam!) brought Buckeye’s each year to our Christmas Eve party when I was a kid, so I have such special memories attached to these delicious treats.

Ingredients for Buckeyes:

Chocolate: You can use Ghirardelli dark chocolate melting wafers, Bakers Chocolate, or any high quality chocolate, chopped, and melted in the microwave.
Peanut Butter: Smooth; my preferred brand is Skippy.
Powdered confectioners sugar.
Vanilla extract.
Butter. Salted or unsalted won’t make a huge difference.

How to make Peanut Butter Balls:

Combine Filling Ingredients: Cream butter and peanut butter until smooth. Slowly add the powdered sugar until they reach a smooth consistency, then mix in the vanilla.

Freeze Peanut Butter Balls: Form the mixture into small balls and allow them to harden in the freezer for at least 30 minutes.

Dip in Chocolate: Dip each peanut butter ball in melted chocolate.

Serve: Allow buckeye balls to cool on parchment paper then enjoy! Or store them in the refrigerator or freezer.

Make Ahead And Freezing Instructions:

To Make Ahead: Make buckeye recipe 1 day in advance then store in the refrigerator or freeze for up to for several months.

To Freeze: To freeze Buckeye candy, allow them to cool completely then freeze in a freezer bag or container for up to 3 months.

Recipe Variations:

Paraffin Wax: For a more glossy finish, or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
Fully Dipped: You can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
Add Candy: You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.

More Candy Recipes:

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Peanut Butter Balls (Buckeyes)

This easy Buckeye recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no bake treat loved by all.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Freeze 30

Total Time 25

Servings buckeyes

Calories 101kcal

Author Lauren Allen

Ingredients

1 cup butter (2 sticks)
1 cups creamy peanut butter
4 cups powdered sugar
1 teaspoon vanilla extract
6 ounces semi-sweet melting chocolate, melting wafers, or chocolate almond bark

US Customary – Metric

Instructions

Use electric beaters to cream together the butter and peanut butter. Slowly add the powdered sugar until you get a smooth consistency. Add the vanilla and mix.
Scoop about 5 dozen small peanut butter mounds onto a baking sheet and place in the freezer for about 30 minutes. Once cold, they will be easier to handle and roll into smooth balls.
Meanwhile, melt the chocolate, melting wafers, or chocolate almond bark according to package instructions.
Use a toothpick to dip and coat each peanut butter ball in chocolate. Allow excess to drip off and then place them on a parchment covered baking sheet and allow them to set.
Store in an airtight container in the fridge or freezer.

Video

Notes

Make Ahead Instructions: Make peanut butter balls serveral days in advance and store in the fridge, or freeze for up to for several months.

Freezing Instructions: Once the chocolate has set, store them in a freezer safe container or bag and freeze for up to 3 months. Thaw in the fridge before serving.

Recipe Variations:

Paraffin wax: for a more glossy finish or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
Fully dipped: you can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
Add candy: You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.

Nutrition

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I originally shared this recipe December 2018. Updated December 2020 and October 2023.

Healthy Pumpkin Muffins

Lauren Allen — Wed, 27 Sep 2023 11:00:00 +0000

This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly!

Looking for more pumpkin recipes? Try my Pumpkin Chocolate Chip Bread, Classic Pumpkin Roll, or Pumpkin French Toast!

What I love about them:

Healthy, but just as good as a bakery – I love that these have less sugar and fat than regular pumpkin muffins, but they still taste like a sweet treat and I can feel comfortable offering them to my kids.
Freezer Friendly – Make a double batch and freeze the leftovers for a quick snack, or for part of kids lunches.
Add protein: Make them even healthier by replacing a few tablespoons of the flour with a scoop of protein powder!

How to make Healthy Pumpkin Muffins:

Combine dry ingredients: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.

Mix wet ingredients in a separate bowl: eggs, honey, butter, and canned pumpkin puree (or homemade pumpkin puree). Make a well in the center of the dry ingredients then pour the wet mixture in.

Stir batter together, being careful not to over-mix it, and then add chocolate chips (optional). Divide batter between the muffin cups.

Bake healthy pumpkin muffins at 350 degrees F for about 15-20 minutes. Enjoy!

Freezing Instructions:

To Freeze: Allow healthy pumpkin muffins to cool completely, then place them in a freezer safe container and freeze for up to 3 months.

More Healthy Muffin Recipes:

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Healthy Pumpkin Muffins

This Healthy Pumpkin Muffins recipe is made with whole grains, less butter and sugar, and only 160 calories each! They taste just like the bakery and are freezer friendly!

Course Breakfast, Snack

Cuisine American

Prep Time 14

Cook Time 16

Total Time 30

Servings

Calories 161kcal

Author Lauren Allen

Cost 4

Equipment

Muffin Tin

Ingredients

1 1/4 cups whole-wheat flour
1/4 cup cornstarch*
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 large eggs
1/2 cup honey
1/3 cup melted butter , or coconut butter
1 cup canned pumpkin puree
1/2 cup semi-sweet chocolate chips , optional

US Customary – Metric

Instructions

Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with non-stick cooking spray (or line with muffin liners).
Whisk dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
Mix wet ingredients together: eggs, melted butter, honey, and pumpkin puree.
Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean. .

Video

Notes

Cornstarch helps the flour act more like cake flour (which has a lower protein content and makes bakery items extra tender). If you don’t have cornstarch, substitute ¼ cup more whole wheat flour.

Freezing Instructions: Allow muffins to cool completely, then store in a freezer safe container and freeze for up to 3 months.

Nutrition

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Recipe inspired by 100 Days of Real Food.

I originally shared this recipe October 2015. Updated September 2018, October 2021 and September 2023.

Homemade Almond Joys

Lauren Allen — Thu, 14 Sep 2023 11:00:00 +0000

You won’t believe how easy it is to make homemade Almond Joys using six simple ingredients, including coconut, marshmallows, almonds and chocolate. The taste is incomparable and they’re inexpensive and easy to make!

Check out more candy recipes! Try these Oreo Balls, Rocky Road, Caramel Popcorn, or Chocolate Covered Marshmallows!

It’s no secret that I have a thing for homemade candy, especially this Almond Joy recipe that is so quick and easy to make, and tastes way better than store-bought.

Almond Joy Ingredients:

Coconut
Marshmallows
Corn Syrup
Almonds
Vanilla
Chocolate

How to Make Almond Joys:

Melt Marshmallows: In a medium saucepan add corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer. Remove from heat and stir in coconut and vanilla.

Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).

Shape Almond Joys: Line a baking sheet with parchment paper. Remove coconut mixture from the fridge then scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each.

Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with).

Dip in Chocolate: Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted. Dip each coconut roll into melted chocolate then return to parchment lined tray. Refrigerate almond joy chocolates until set.

Storing and Freezing Instructions:

To Store: You can store homemade almond joys at room temperature or in the fridge (depending on your climate), in an airtight container for 1 week.

To Freeze: Place in a freezer-safe container in the freezer for up to 3 months.

More Popular Homemade Candy:

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Homemade Almond Joys

You won't believe how easy it is to make homemade Almond Joys using six simple ingredients, including coconut, marshmallows, almonds and chocolate. The taste is incomparable and they're so inexpensive, you'll never go for the store candies again!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 5

Total Time 1 5

Servings

Calories 158kcal

Author Lauren Allen

Ingredients

1 1/3 cups mini marshmallows , or about 13 regular marshmallows
1/2 cup light corn syrup
pinch of salt
8 ounces shredded coconut sweetened, or unsweetened
1 teaspoon vanilla extract
25-30 almonds , whole, roasted (preferred) or regular
12 ounces good quality semi-sweet chocolate, or almond bark

US Customary – Metric

Instructions

In a medium saucepan add the corn syrup, marshmallows, and salt and cook over medium heat, stirring constantly, until the marshmallows are melted. Stir for about a minute longer.
Remove from heat and stir in coconut and vanilla. Transfer to a bowl, cover and refrigerate for at least 1 hour, or until well cooled. (This part could be made days in advance).
Line a baking sheet with parchment paper. Remove coconut mixture from the fridge and scoop into small logs, about the size of a fat tootsie roll, (or double that size if you want them bigger, to fit 2 almonds on top) and place on parchment. Press a whole almond on top of each. Recipe should make about 25 small almond joys.
Place the pan in the fridge or freezer while you melt the chocolate. (The colder the rolled coconut mounds are, the easier they will be to work with).
Add the chopped chocolate to a microwave safe bowl and microwave in 20 seconds increments, stirring after each, until melted. Dip each coconut roll into melted chocolate and lift up with a fork. Tap the fork on the edge of the bowl to allow excess melted chocolate to drip off before placing candy on a lined parchment tray. Allow to set up at room temperature, or refrigerate.

Video

Notes

To make homemade Mounds Bars, leave out the almonds.

Storage Instructions: You can store homemade almond joys at room temperature or in the fridge (depending on your climate), in an airtight container for 1 week.

Freezing Instructions: Place in a freezer-safe container in the freezer for up to 3 months.

Nutrition

Recipe adapted from Fav Family Recipes.

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I originally shared this recipe February 2015. Updated December 2020 and September 2023.

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Healthy Banana Muffins

Lauren Allen — Mon, 07 Aug 2023 11:00:00 +0000

Healthy Banana Muffins that are flavorful and moist and just over 100 calories each. They’re low in sugar and fat, have no oil, but taste amazing.

Looking for more muffin recipes? Try Healthy Pumpkin Muffins, Skinny Chocolate Muffins, Healthy Applesauce Oat Muffins, or Blueberry Muffins!

Why I love this recipe:

Healthier – These are muffins you can feel good about eating or giving your kids. They have no oil, are low sugar, and just over 100 calories each!
Freezer Friendly – I love keeping a few different muffin options in my freezer. They make my life easier when I need a quick and easy snack for my family, or something to add to my kids school lunch.
Delicious – While this banana muffin recipe is healthier, they don’t sacrifice in flavor or texture one bit.

How to make Banana Bread Muffins:

Combine Wet Ingredients: Mash bananas in a mixing bowl then add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.

Stir Dry Ingredients: In a separate small bowl, stir together flour, baking powder, baking soda and salt then add to banana mixture and stir, just to combine.

Add Butter: Gently stir in melted butter, but don’t over-mix the batter.

Bake: Spoon the batter into prepared muffin pan then bake these healthy banana bread muffins for 18-25 minutes. Makes 12 muffins.

Enjoy: Eat warm from the oven (my favorite), or let cool and freeze for an easy breakfast, snack, or a kid’s school lunch!

Tips for Perfect Banana Muffins:

Use Extra-Ripe Bananas: Use really ripe bananas because the riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
How to Ripen Bananas: If your bananas are not overly ripe, place them, peel on, on a baking sheet and bake at 350 degree F for about 6-8 minutes, or until the banana skin is dark.
Don’t Over-Mix the Batter: The more you mix the batter, the more gluten will develop, which can make the muffins rubbery and dense.

Storage and Freezing Instructions:

To Store: These easy banana muffins will keep at room temperature for 3-5 days.

To Freeze: Cool completely then store in a freezer safe bag in the freezer for up to 3 months. Thaw on the counter or in the microwave. I love to add them to my kid’s school lunches.

Recipe Variations:

Mix-Ins: Feel free to stir in ¾ cup of you favorite chopped nuts, chocolate chips, or raisins, at the end, before adding the batter to the muffin pan.
Make my Healthy Banana Bread by baking in loaf pans instead of muffins tins.

More Healthy Snacks for Kids:

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Healthy Banana Muffins

Healthy Banana Muffins that are so flavorful and moist you would never know they are better for you. These banana muffins have no oil, are low sugar, and just over 100 calories each.

Course Snack

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 130kcal

Author Lauren Allen

Cost 5

Ingredients

4 bananas , about 1 ⅓ cups, mashed
1 large egg
1 Tablespoon vanilla extract
3 Tablespoons light brown sugar
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour (white or whole wheat)
2 Tablespoons unsalted butter , melted

US Customary – Metric

Instructions

Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 350 degrees F.
Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.
Gently stir in melted butter. Don’t over-mix the batter.
Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 12 muffins.

Video

Notes

Freezing Instructions: Allow muffins to cool completely, then store in a freezer-safe container and freeze for up to 3 months.

Mix-Ins: Feel free to stir in ¾ cup of you favorite chopped nuts, chocolate chips, or raisins, at the end, before adding the batter to the muffin pan.

To bake in a loaf pan, use my Healthy Banana Bread recipe.

Nutrition

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I originally shared this recipe March 2018. Updated August 2023.