Store-Bought Snacks You Can Make At Home

1. Homemade Oreos

Ingredients
for 40 cookies

COOKIE

1 cup unsalted butter, softened
1 cup white sugar
2 teaspoons salt
2 large eggs
2 cups all-purpose flour
1 ¼ cups dark cocoa powder
½ teaspoon baking soda
CREAM FILLING

½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla

Preparation

1. In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
2. Beat in eggs until fully incorporated.
3. Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
4. Add the dry ingredients to the wet ingredients, and mix together until combined.
5. Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
6. Preheat oven to 325˚F (160˚C).
7. Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
8. To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
9. Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
10. Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
11. Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
12. To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
13. Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
14. Serve with a glass of milk.
15. Enjoy!
    
    2. Ice Cube Tray Pizza Bites

Ingredients
for 12 servings

16 oz pizza dough, divided
½ cup marinara sauce
1 tablespoon pesto
3 tablespoons shredded mozzarella cheese
3 tablespoons shredded cheddar cheese
¼ cup pepperoni, chopped
¼ cup onion, chopped
¼ cup bell pepper, chopped
¼ cup mushroom, chopped
¼ cup tomato, chopped
¼ cup ham, chopped
¼ cup pineapple, chopped
other assorted topping, if desired
SPECIAL EQUIPMENT

ice cube tray, silicone or hard plastic

Preparation

1. Preheat the oven to 350ºF (180ºC).
2. If using fresh dough, let sit out at room temperature for 30 minutes in a covered and lightly oiled bowl.
3. On a floured surface, take one half of the dough and roll it out into a rectangle, about ⅛ of an inch (3 mm) thick. Repeat with other half of dough and set aside.
4. Lightly oil your ice cube tray if it’s hard plastic.
5. Transfer the dough to cover the tray and press the dough down into every hole, holding for about 5 seconds to ensure the dough stretches properly. If it tears, you can use excess dough to patch up any holes.
6. Assemble each bite with approximately one teaspoon of sauce, such as marinara or pesto, one teaspoon of cheese, and desired toppings.
7. Cover the prepared bites with remaining dough and roll over the ice cube tray with rolling pin to seal.
8. Trim any excess dough and save for more pizza bites.
9. Freeze the ice cube tray for about an hour, until the dough has set.
10. Flip the tray onto a parchment paper-lined baking sheet to release the bites. If necessary, use a paring knife to gently loosen.
11. Cut and separate the bites.
12. Bake for 15-20 minutes, until the dough is golden brown and serve warm.
13. Enjoy!

3. Homemade Cheese Crackers

Ingredients
for 6 servings

8 oz shredded cheddar cheese
4 tablespoons unsalted butter, room temperature
1 teaspoon salt
1 cup flour
2 tablespoons ice water

Preparation

1. Preheat oven to 350˚F (180˚C).
2. Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
3. Once combined, mix in the flour and add the ice water one tablespoon at a time.
4. The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
5. Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
6. Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
7. Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
8. Place the separated crackers on a parchment paper-lined baking sheet.
9. Bake for 13 minutes, or until golden brown.
10. Enjoy!

4. Homemade Alphabet Soup

Ingredients
for 6 servings

MEATBALLS

1 lb ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
SOUP

2 carrots, diced
1 celery, diced
1 can diced tomato
½ cup vegetable stock
½ cup alphabet pasta, or any pasta of your choice, cooked
cheese, to taste, optional

Preparation

1. In a large bowl, combine all ingredients for the meatballs.
2. Shape them into small balls and pan sear until the meatballs have a dark brown crust. About 2 minutes on each side.
3. Take out the meatballs and set aside. Use the same pot combine the soup ingredients and stew for 20 minutes or until the vegetables are soft.
4. Using a blender, puree the veggies until the soup becomes a sauce.
5. Add in the stock, pasta and meatballs and simmer for 5 minutes.
6. Enjoy!

5. Homemade "Pop Tarts"

Ingredients
for 1 tart

TARTS

1 box puff pastry, pie dough makes them more pop tart like, but we like the puff pastry better
strawberry jam
raspberry jam
blueberry jam
1 egg
milk, some
ICING

2 cups powdered sugar
¼ cup low fat milk
½ teaspoon vanilla extract
food coloring, of choice

Preparation

1. Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
2. Coat edges of one section of pastry with egg wash (egg and milk whisked).
3. Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
4. Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
5. Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
6. For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
7. Enjoy!

6. Pizza Bake Pockets

Ingredients
for 8 pockets

DOUGH

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, plus 1 additional teaspoon
FILLING

3 ½ cups marinara sauce
2 cups shredded mozzarella cheese, plus 2 tablespoons for topping
1 cup pepperoni
1 teaspoon olive oil

Preparation

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the marinara, mozzarella, and pepperoni in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with cheese.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
16. Enjoy!
    
    7. Ham And Cheese Pockets

Ingredients
for 8 pockets

DOUGH

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, plus 1 additional teaspoon
FILLING

10 slices deli ham
12 slices provolone cheese
1 teaspoon olive oil
2 tablespoons grated parmesan cheese

Preparation

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel
6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with Parmesan.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
16. Enjoy!

8. Chicken Cheddar Broccoli Pockets

Ingredients
for 8 pockets

DOUGH

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon olive oil, plus 1 additional teaspoon
FILLING

1 ½ cups shredded cheddar cheese, plus 2 tablespoons for topping
1 ½ cups broccoli, steamed
1 ½ cups shredded chicken breast
1 teaspoon olive oil

Preparation

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
2. In a large bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with remaining cheese.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
16. Enjoy!

9. Chicken Bacon Ranch Pockets

Ingredients
for 8 pockets

DOUGH

1 ⅓ cups warm water
2 ¼ teaspoons yeast
1 teaspoon sugar
3 ½ cups all-purpose flour
1 teaspoon sea salt
1 tablespoon mixed olive, plus 1 additional teaspoon
FILLING

1 ½ cups shredded chicken breast
1 cup bacon, cooked and chopped
⅔ cup ranch dressing
1 ½ cups shredded cheddar cheese, plus 2 tablespoons for topping)
1 teaspoon olive oil

Preparation

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with remaining cheese.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
16. Enjoy!