15 Easy Summer Snack Recipes

• Start with three shallow bowls to prepare your stations. Add flour to the first bowl. Lightly scramble the eggs and water in the second. Combine the breadcrumbs and remaining ingredients in the third bowl.
• Dredge shrimp in flour, followed by the beaten eggs, and then the breadcrumb mixture.
• Lay out the shrimp in a single layer on a greased cookie sheet. Once all shrimp are prepared, lightly coat with cooking spray.
• Air fry or bake coconut shrimp at 375F for 8-10 minutes until golden brown.

Spicy Orange Sauce

• Combine all ingredients in a small bowl. Adjust the amount of sriracha to your preference depending on how spicy you want it.

• Slice baguette into 1-inch pieces.
• Remove top layer of brie cheese and melt in the microwave for 30 seconds.
• Spread cheese on top of baguette. Then, layer red pepper jelly and smoked salmon on top.
• Garnish with chives.

• Combine all ingredients in small bowl.
• Serve with tortilla chips or on top of chicken.

• Mash avocados in a small bowl. Add remaining ingredients and stir to combine.
• Serve with tortilla chips.

• Cook pasta as instructed on the package. Drizzle cooked pasta with olive oil and allow to cool slightly.
• In large bowl, add remaining ingredients and lightly toss together. Can also be served chilled.

• Cut fruit into bite sized pieces. Place on mini wooden skewers. Serve with dip.

Marshmallow Dip

• Soften cream cheese to 30 seconds in microwave. Use a handheld mixer to thoroughly combine all ingredients.

• Cut off tops of red peppers. Broil or grill red peppers, rotating occasionally, until outside is charred. Remove from heat and allow to cool.
• Peel skin off of peppers and slice into two-inch strips.
• Sprinkle salt on top of peppers. Top with a slice of fresh mozzarella cheese and drizzle with olive oil. Garnish with pepper and fresh basil.
• Grill or broil peppers until cheese is melted.

• Preheat oven to 350F.
• Roll out crescent roll sheet on a cookie sheet. Cut each triangle into three mini triangles.
• Take one triangle and wrap a mini hot dog in the crescent roll dough by starting at the wide end. Roll until completely covered. Repeat with all the hot dogs.
• Place wrapped hot dogs on a cookie sheet one inch apart. Sprinkle with sesame seeds.
• Bake at 350F for 8-10 minutes until golden brown. Serve with thai ketchup and spicy mustard.

Ketchup and Mustard

• Combine all ingredients in small bowls.

• Preheat oven to 350F.
• Slice jalapeños length wise and scrap out seeds and veins. Spray cookie sheet with cooking spray and place jalapeños in a single layer.
• In a small bowl, combine cream cheese, cheddar cheese, bacon bits, salt, pepper, and Worcestershire sauce. Scoop cream cheese mixture into the jalapeños.
• In another small bowl, combine breadcrumbs with melted butter and parsley. Top with jalapeño with the breadcrumb mixture.
• Bake at 350F for 15 minutes, then broil 2 minutes until lightly toasted.

• Slice entire pack of rolls in half. Set top slab aside. Place bottom half in a greased casserole dish.
• Layer four slices of ham on top of the bottom slab. Then, top with cheese and the remaining ham slices.
• In small bowl, combine mustard, mayonnaise, roasted garlic, coriander, paprika, pepper, salt, and lemon juice. Spread mustard mixture on remaining half of rolls and place on top of the ham layer.
• Pour melted butter on top and sprinkle with poppy seeds.
• Cover with aluminum foil and bake for 20 minutes, then uncovered 3-5 minutes.

• In gallon sized Ziploc bag, create marinade by combining coconut milk, turmeric, ginger, garlic, fish sauce, brown sugar, soy sauce, and lime juice.
• Pound chicken breasts thin and cut into 1-inch strips. Add to bag and marinate chicken overnight.
• Place chicken on wooden skewers. Grill until cooked through (about 5 minutes each side). Garnish with fresh basil.

Peanut Sauce

• In small bowl, combine all ingredients. If sauce starts to separate, add more water and keep stirring.

• Place ice cream machine insert into the freezer.
• Melt butter in sauce pan over medium heat. Continue to lightly stir. Butter will start to foam and deepen in color. Allow butter to continue to darken until brown specks start to appear. Transfer butter to a small bowl to cool.
• In stand mixer, beat egg yolks and brown sugar until light in color. Add cooled browned butter.
• In small sauce pan, warm whole milk, whipping cream, vanilla, and cake mix over low heat until steaming, but not boiling.
• With the mixer on medium speed, slowly add milk to egg mixture careful not to cook the eggs.
• Strain egg mixture into another bowl. Allow to cool in fridge about one hour.
• Once cooled, add mixture to ice cream machine and follow your machine’s instructions.
• Top with sprinkles.

• Preheat oven to 350F.
• In a small bowl, melt butter for 30 seconds in the microwave.
• Add pretzels, ¼ cup sugar, and cinnamon to the butter and stir to combine. Press mixture into an ungreased 9”x13” casserole dish. Bake at 350F for 8-10 minutes. Allow to cool.
• Boil 2 cups water and add Jell-o. Stir until completely dissolved. Add in cold water and allow to cool to room temperature.
• In small bowl, soften cream cheese by microwaving for 30 seconds. Using a handheld beater, mix in ½ cup sugar, Cool Whip topping, and vanilla. Combine until uniform in color.
• Drop cream cheese mixture by large dollops over the pretzel crust. Gently spread cream cheese to cover the pretzels. Be sure to go all the way to the edge to completely seal it. Cool in fridge for 30 minutes.
• Hull and thinly slice strawberries. Add to cooled Jell-o mixture.
• Gently ladle strawberries and Jell-o over cream cheese. Chill in fridge for 4 hours or overnight until set.

• Preheat oven to 400F.
• In hot oven-safe skillet, brown each side of the chicken breasts (3-5 minutes each side). Bake 20 minutes until cooked through.
• While chicken is baking, prepare and mix remaining ingredients in medium bowl.
• Allow chicken to cool for 5 minutes and cut into bite sized pieces. Add chicken to bowl and stir to combine.
• Serve chicken salad on toasted bread.

• Slice eggs lengthwise and scoop out yolks.
• In small bowl, combine yolks, mayonnaise, sriracha, salt, pepper, and garlic powder. Use a handheld mixture until smooth. Add more mayonnaise until desired consistency is reached.
• Transfer yolk mixture to a gallon-sized bag and snip bottom corner. Pipe yolk mixture into egg whites.
• Garnish with jalapeños and paprika.