Jun 11, 2021 | DIY Crafts, DIY Holiday Crafts, DIY Projects, Father's Day, Recipes, Snacks
Make both the snack tin and the tasty mix that goes inside with just a few easy steps.
I’m pretty sure I got my love for snack food from my dad. My dad always stocks the fridge and pantry with chips and salsa, meat and cheese, or an assortment of nuts. Because there’s always room for a snack! That’s why one of my favorite things to make him for Father’s Day is a delicious snack mix. This sweet and spicy mix is so easy to make you’re going to want to make an extra batch to keep for yourself.
Watch the video and make a batch of this sweet and savory snack mix for all your favorite guys this Father’s Day!
SWEET AND SPICY SNACK MIX RECIPE
adapted from Cooking Light
INGREDIENTS
1/2 cup pecans pieces
1/2 cup unsalted almonds
3 tablespoons brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme
1 1/2 tablespoons unsalted butter, melted
2 cups tiny pretzels
2 cup crispy rice cereal squares
2 tablespoons maple syrup
1/4 tsp cayenne, optional
SUPPLIES
Metal tin for gifting
Printable sticker paper
DIRECTIONS
- Preheat the oven to 350°. In a small bowl, combine the sugar, half of the thyme, salt, cinnamon, red pepper. Meanwhile, spread the almonds and pecans on a baking sheet and toast in the oven for about 10 minutes. Make sure to use a timer and watch them because nuts burn easily! Once toasted, combine the nuts and butter in a large bowl. Mix them until the butter melts completely. Then stir in the pretzels, rice squares, and syrup.
- Add the sugar mixture to the nut mixture. Spread the nut mixture back on the baking sheet and bake for 10 minutes, stirring the mix half way through baking. Take it out of the oven then add the remaining thyme. Cool completely.
- Download the printable Father’s Day labels, print them on adhesive paper, and cut them out. Peel and stick them on the lids of the metal tins and fill up with the snack mix. Now they are ready to gifted!
The finishing touch on a handmade gift is always the packaging! Scoop some of the snack mix into a metal tin and add a festive sticker on top. Just print out the free printable label on sticker paper, cut it out, and stick it to the tin lid. It looks so good, he might think you bought it that way. But it can be our little secret. 😉
For more information on how https://www.savvynana.com can help you with DIY Snack Tin, please contact us at 808-372-7734, or visit us here:
Savvy Nana
38 Oak Cove Lane Humble, Texas 77346
808-372-7734
Savvy Nana Free Patterns
May 6, 2021 | Mother's Day, Recipes, Sides, Snacks
Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.
The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw
It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!
Made this? Let us know how it went in the comment section below!
YIELDS: 2 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
- 10 oz. pork tenderloin
- 6 tbsp. hoisin sauce, divided
- 6 tbsp. rice wine vinegar, divided
- 2 garlic cloves, grated
- 2 tbsp. fish sauce
- 1 medium carrot, thinly sliced
- 1 medium daikon radish, thinly sliced
- 1 tsp. kosher salt
- 2 tbsp. vegetable oil
- 12-inch baguette, sliced in half lengthwise
- 1/4 c. mayonnaise
- 1/2 c. cilantro leaves and tender stems
DIRECTIONS
- Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
- Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
- Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
- Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.
Apr 22, 2021 | Adult Parties & Events, Appetizers, Desserts, DIY Boys Party, DIY Girls Party, DIY Kid's Parties, Main Course, Parties, Recipes, Sides, Snacks
Hear we go again! Another Star Wars movies was recently released. Yes Disney’s Han Solo movie is a Star Wars story, meaning it’s not part of any of the Star Wars trilogies. Instead it’s a stand alone movie designed to enhance or explain the major characters or story lines. In this case Han Solo’s beginings. We all wondered about his early years before he joined up with the Rebel Alliance, didn’t we? Regardless if you had the burning desire to learn more about Han or not one thing is certain the new movie has renewed interest on all that is Star Wars. This means more Star Wars themed parties and events which need of course Star Wars inspired recipes!
So I’ve rounded up some Star Wars inspired recipes for you to try at your next Star Wars movie night or Marathon. (At our house we have Star Wars Marathons on rainy weekends. )
These Star Wars inspired recipes are super cute and mostly fairly easy to make. It might just make you the super cool parent of the year when you roll them out at your kid’s Star Wars themed birthday party!
Carbonite Jello
Ok I couldn’t resist so I posted this jello picture I found on Pinterest twice. After it is the Han Solo movie and the most memorable thing that ever happened to Mr. Solo, at least in my book, was when he was entombed in carbonite by none other than Darth Vader at the end of episode V The Empire Strikes Back.
I’m sure exactly which site has the recipe for this jello, but do you really need one? All you need is a box or two of jello and a Han Solo action figure. Place him at the bottom of the pan and follow the directions on the jello package. Pour the jello over the man and let it gel!
Personally I’d use green jello simply because I like lime jello. But we all know carbonite is gray and I don’t think there’s gray jello, maybe you can use blue. Or if you’re really inspired use Knox unflavored jello, add fruit juice and a few drops of black food coloring, you could possibly end up with gray colored gelatin. It might work. But me I’d stick with green lime jello.
Star Wars Pizza
Another Star Wars inspired recipe that doesn’t really need a recipe. The picture says it all. Arrange toppings on a homemade or frozen pizza to make BB8, use a half a pizza crust topped with tomato slices and olives for his head.
Use your imagination and turn pizzas into the Death Star or planets!
If you want to get creative shape the dough into your favorite Star Wars character, Yoda, R2D2, C3pO, Darth Vader, Chewbaca, or whoever. Remember shape the dough, spread with sauce, sprinkle with cheese, add toppings, and bake.
You can even use refrigerated or frozen pizza dough!
BB8 Quesadilla
Prefer quesadillas to pizza? Never fear here’s a recipe from Totally the Bomb for this BB8 Quesadilla using cheese and colored cream cheese.
Click here for the recipe![spacer height=”-20px”]
Star Wars Rice Krispy Treats
I think everyone loves rice krispy treats. They’re a great snack and they’re pretty easy to make.
Here’s the recipe from Mom Endeavors![spacer height=”20px” id=”2″]
Stormtrooper Cupcakes
Here’s the recipe and directions from Yummy Mummy Club! They use food writer pens to make the faces on marshmallows.
If you don’t want to make the cupcakes then just make the marshmallow pops! It’s made the same way as the cupcake toppers using the food writer pens, just stick them on lollipop sticks instead![spacer height=”-20px”]
Princess Leia Oreo Truffles
Seriously yummy!
Make these Leia Truffles by The Cookie Rookie! Click here for the recipe![spacer height=”-20px”]
Princess Leia Cupcakes
Paintbrushes and Popsicles has an awesome recipe for Leia Cupcakes!
Click here for recipe and directions![spacer height=”-20px”]
Star Wars Macaroons
This one’s probably the hardest to make if you’re going to make macaroons at home. I’m not that patient! But you can use store bought macaroons. (I get a box of frozen ones from Sam’s Club or Costco, they’re pretty inexpensive).
If you use store bought macaroons then all you need is a steady hand. Just pipe the colored icings on the macaroons to make R2Dc, the Death Star, or Chewbacca.
Death Star Watermelon
Ok this one takes skill, carving skills that is!
Find yourself a round watermelon and get out the carving knives!
This would make an awesome centerpiece for your dessert table![spacer height=”-20px”]
Star Wars Popcorn
Two Sisters Crafting makes this yummy popcorn. Awesome snack for that Star Wars Movie Marathon!
Click here for the recipe!
Lighsaber Pretzel Rods
No Star Wars themed party or movie night would be complete without lightsabers.
How about these Lightsaber Pretzel rods from Two Sisters Crafting?
Hey they’d make awesome party favors if wrapped in clear treat bags!
Click here for recipe!
Need some Star Wars inspired party stationary and decor? Contact Savvy Nana Crafts, they’ll design the perfect invitations, favor tags, banners, and signs for your Star Wars themed event!
Mar 18, 2021 | Breakfast, Poultry, Recipes, Snacks
Chicken and whipped feta sandwiches are the ideal addition to any springtime picnic basket.
The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.
Active: 30 mins Total: 1 hr Yield: 4
Ingredients:
1/2 pound feta, crumbled, plus 3/4 cup of the brine
1 tablespoon Louisiana-style hot sauce, preferably Tabasco
Four 4-ounce chicken cutlets
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
Four 6-inch ciabatta rolls, split and toasted
Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving
Directions:
Step 1
In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes.
Step 2
Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper.
Step 3
Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.
Step 4
Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.
Feta-Brined Chicken Sandwiches
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Feta-Brined Chicken Sandwiches
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Jan 27, 2021 | Main Course, Pork, Recipes, Snacks
What is a Manapua? Simply put it’s the Hawaiian name for the yummy Chinese Bao, that slightly sweet dough stuffed with barbecued pork then steamed to form a shiny outer skin surrounding the fluffy bread and sweet savory filling.
In the 19th. century Cantonese Chinese immigrants came to the Hawaiian islands to work in the sugarcane plantations. They brought with them their heritage and cuisine. One of the delectable foods they brought to the islands was the Cha Sui Bao, that barbecued pork filled steamed bun. It soon became a favorite with the locals who called them Mea’ono’pua’a (Mea’ono means bread and pua’a means pork). Over time that name morphed into Manapua, which is what we call it today.
Along with the name change the traditional Manapua also evolved into different flavors. These days one can easily find Shoyu Chicken, Lap Cheung (Chinese Sausage), Pizza and Curry Manapuas at the 7/11 and other Manapua Shops and trucks. Actually you can stuff the dough with just about anything you want; I make adobo manapuas!
Manapuas are found everywhere in Hawaii, but homemade ones are still the best! They’re great for snacks, picnics, and even as a light lunch. They are one of my family’s favorite foods!
When I make manapua I usually use store bought Char Siu pork or chicken. Both are readily available at our local supermarkets. But sometimes I make my own, it’s not that hard. So today I’ll share the recipe for makng manapua and the barbecue meat filling we call Char Siu.
Char Siu – It can be used to fill steamed buns or sliced mix with noodles or rice.
- 1 lb. skinless pork belly or boneless skinless chicken thighs (trim off excess fat from the meat)
- 2 Tbs. Shaoxing Cooking wine
- 2 Tbs. Soy Sauce
- 2 Tbs. Sugar
- 3 Cloves garlic, minced
- 1 Tbs. Hoisin Sauce
- 1 Tsp. Five Spice Powder
- 1/8 Cup Honey except honey together and pour in to a ziplock bag.
Marinate in the fridge for 2-3 hours.
Place meat in a roasting pan and brush top with honey.
Bake in a 325° oven for 40 – 45 minutes or until meat is cooked. The meat is done when it starts to turn crisp on the outside and the center is firm.
Remove from oven and cool for about 10 minutes.
Slice into thin strips or if using for manapua filling dice into 1/4″ cubes.
Manapua
Filling:
- 3/4 Cup diced char siu meat (pork or chicken)
- 1 Tbs. Sesame Oil
- 1 Stalk Green Onions chopped
- 1/3 Cup Fresh Cilantro chopped
- 2 1/2 Tbs. sugar
- 1/4 cup Soy Sauce
- 1/8 Tsp. Salt
- 2 Tsp. Flour
- 2 Tsp. Corn Starch
- 1/4 Cup water
- 2 – 3 drops red food coloring
Heat oil in a pan. Fry diced char siu for about 30 seconds. Add green onions, cilantro, sugar, soy sauce, and salt. Stir so it doesn’t burn.
Dissolve Flour and cornstarch in the water.
Stir into char sui mixture to thicken.
Remove from heat and cool.
Buns:
- 2 Cups Cake Flour
- 1 1/2 Cup Flour
- 1 Tbs. Vegetable Shortening
- 1/4 Cup Baker’s Sugar
- 1 Tbs. Dry Yeast
- 1 Cup warm water
Combine 2 flours and put 3 cups of the mixture in the bowl of your standing mixer. (or in a bowl if you’re mixing with your hands)
Using a dough hook cut in shortening.
Stir in about 2 tbs. sugar.
In a separate bowl combine remaining sugar with the yeast and add 1/3 Cup warm water.
Stir until yeast is dissolved.
Add the rest of the flour mixture to the yeast and mix well.
Add the yeast mixture and the remaining water to the flour mixture in the bowl.
Knead with the dough hook until smooth and elastic.
Turn dough in to a greased bowl and cover with plastic wrap or a kitchen towel.
Let it sit at room temperature until dough doubles in size, about 1 hour. If it’s too cold proof in the oven until it doubles in size.
Divide dough into about 18 balls.
Flatten each ball with a rolling pin into a circle about 1/4″ thick.
Place 1 Tbs. filling in the center.
Pull sides of dough around filling and pinch to seal the seams.
Place buns on little squares of wax paper to keep them closed.
Place in a rack or a bamboo steamer and steam for 15 minutes.
Serve hot or freeze for later use.
Jan 26, 2021 | Breakfast, Christmas, Recipes, Snacks
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.
Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.
Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…
The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!
Filipino Spanish Bread Ingredients
- Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
- Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
- Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
- Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
- Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
- Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
- Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.
Bread making tips for beginners
- Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
- Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
- Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
- Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
- Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.
Spanish Bread recipe notes
Can I substitute bread flour with all-purpose flour?
Yes, you can substitute with all-purpose flour if bread flour is not available. Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
How can I prove the dough during colder months?
For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
Make-ahead tips
- Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
- Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.
Storage and re-heating
- Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
- Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
I love having this with Chicken Sopas. How about you?
Prep Time: 1 hour Cook Time: 18 minutes
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Stand Mixer
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Kitchen Scale
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Parchment Paper
- 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
- 1/2 cup water (lukewarm)
- 3 cups bread flour
- 1 cup all-purpose flour (i used wholemeal flour)
- 1/2 cup sugar
- 3/4 teaspoon salt
- 3/4 cup fresh milk (lukewarm, evap can also be use)
- 3 large egg yolks
- 1/2 cup butter (softened)
- oil for the bowl
Butter Filling
- 1/2 cup / 113.4g butter (softened)
- 3/4 cup breadcrumbs
- 1/2 cup brown sugar
- 3 teaspoon milk
Breading
- 1/4 cup breadcrumbs
- 2 teaspoons brown sugar (optional)
For the Dough
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In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
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Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
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Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
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Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.
Rise # 1 Warm rise or cold rise
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Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.
Rise #2 Shape the rolls
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Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
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Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.
- Bread flour – substitute with all-purpose flour if bread flour is not available. Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
- Proving dough in colder months: For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
- Spanish Bread Filling – double the recipe if you prefer a thicker filling.
- Make-ahead: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
- Baking tip: If you’re using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and above. Bake in two separate batches if using compact ovens.
- Storage and re-heating: Store in an air-tight container. Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
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My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
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