It’s Monday (and we were indeed Meatless), but I just had to share these two easy snacks My Tiny Sous Chef made for our friends’ Super Bowl party yesterday. Plus, you’ve seen a variation on our dinner before (tonight’s quiche featured a filling of yellow squash, spinach, and garlic — plus a new discovery: garlic cheese. WHAT?! So good.). And while these were made for a football gathering, they’re just great, easy-to-make, crowd pleasing party foods, so you don’t have to wait until next February to try them! Might as well pin ’em now, amiright? When we were asked to bring a few kid-friendly snacks to the party, I consulted my girlie immediately, and together (with a little creative prodding from the internet for inspiration), we came up with the following: fruit kebabs (not pictured/featured); miniature “corn dog” nuggets; and cocoa krispie football treats! The first one was as easy as easy can be and probably requires no tutorial. We cut little pieces of strawberries and pineapple, and added red and green grapes, and speared them onto wooden skewers in a pattern (or sometimes not). Voila. The other two were a little more like “cooking” and My Tiny Sous Chef did almost everything herself. I’m pretty sure she ate a little of everything she made last night thanks to having made them. BALANCE.
Here you go.
1. MINIATURE “CORN DOG” NUGGETS
WHAT YOU NEED
* 2 small cans prepared crescent roll dough
* 5 hotdogs
* nonstick cooking spray
WHAT TO DO
Preheat your oven to 400F. Foil-wrap a baking sheet.
Thinly slice all of the hotdogs.
Sprinkle a little cornmeal onto your working surface, then unroll the crescent roll dough on top of it. Using your hands (or you tiny sous chef’s), gently work to smooth the seams of the dough together. Next, slice the dough into one-inch to one-and-a-half-inch strips lengthwise, and then again across the other way, so that you end up with tiny squares or rectangles of dough big enough to wrap around a tiny slice of hotdog.
Now do just that. One at a time, wrap a slice of hotdog in a square of dough, working the dough as you go to close it up into a little dumpling-like nugget around the ‘dog. Place your nuggets onto your baking sheet in rows.
When your tray is full, lightly spray the nonstick spray over the tops of your nuggets and pop them into the oven for 10 minutes. Let cool for a minute or two, and then transfer to a container or serving dish. If you have more hotdogs and dough, prepare another batch (or two) until you’re done. Serve warm or cold, with ketchup or bbq sauce for dipping. You could even spear them onto sticks to make them more corn dog like! Fun, right?!
2. COCOA KRISPIE FOOTBALL TREATS
WHAT YOU NEED
* a little coconut oil (for greasing)
* 3T unsalted butter
* 4C mini marshmallows
* 4C chocolate rice cereal (like Cocoa Krispies, but generic works just fine)
* white tube icing for decorating
WHAT TO DO
So, there’s no magic trick to making homemade krispie treats. For these, we used the cocoa kind to make them football-colored, and we cut them into thinner strips a) to kind of attempt to make them football-like (eh?), and b) because if they were being served alongside other Super Bowl snacks, maybe making them smaller would make other parents cooler with the idea of MORE SUGAR! Anyway, they were adorable and fun and easy and she loved them and they were a hit.
Prepare a glass baking dish by oiling it lightly with a little coconut oil. Set aside.
Melt the butter in a large pot over medium heat, then add the marshmallows and let them melt, stirring occasionally. When the marshmallow shapes are less discernible and you have a smoother texture, turn off the heat and add the cereal. If you leave the heat on, you risk the butter and marshmallows beginning to caramelize, and then you’ll have hockey pucks instead of the krispie treats everyone loves.
Mix carefully and allow to cool off just a bit. Transfer the contents of the pot to the prepared baking dish and pat down so that it fills the dish evenly. Allow to set for a minute or two. Slice into even-sized treats.
If making footballs, use the white tube icing to decorate with the “stitching” and there you go! Full disclosure: I sliced and did the decorating here, but My Tiny Sous Chef did everything else — including all the recipe testing!