Brown 1 # of sausage and 1/2 # ground beef with some chopped up onions if you have some. If you don’t, forget it. Drain and add a big hunk of velveeta. Let get melty. Add Worcestershire sauce, garlic powder, pepper, and mix. Put it on pieces of rye bread and then broil it for a minute or two.
It isn’t necessarily GOOD for you, but it tastes good.
vaderspal, my grandmother used to make that all the time! She’d also add pepper, and a little bit of sugar - and she’d cut the cucumbers REALLY thin. I think I’ll make that tonight - thanks for the memories!!
Damn, now that sounds like some fine eating. I’m totally heading to the store to get pretzels and Rolos tonight.
My turn:
Get some of those tiny loaves of rye bread, the cocktail kind (the soft kind).
Peel some cukes and slice into nice round little cucumber slices.
Get a packet of dry Italian salad dressing mix.
Combine sour cream and cream cheese into a firm but spreadable ratio. (sorry, I’m an eyeball it kind of cook ) Mix in half of an envelope of Italian dressing powder (it’s in the salad dressing isle). Retain the rest of the contents of the envelope.
It’s better if you can let the sour/cream cheese/ packet mix sit for a while in the fridge to let the flavors go, but no matter if you can’t.
Spread some of the mixture onto your little rye bread, top with a cuke slice, and garnish with a nice sprinkling of the Italian powder. Try not to eat your fingertips.
Buy:
1 bag of oreos
some chocolate pudding (canned or the type you make, not the plastic cups)
some gummy worms
step 1. place some oreos in a thick plastic bag. beat the crap out of the bag until they crumble.
step 2. mix oreo pieces into chocolate pudding
step 3. garnish with gummy worms
step 4. try to convince kids that you are serving them something you dug up in the back yard.
If serving to adults, skip step 4 (unless guests are very drunk) and make step 3 avalible for them to add to suit their tastes.
Some of these snacks aren’t really snacks. Frying? Baking? Those are bone-fide side dishes and desserts, my friends. Ideally, a snack goes from pantry/fridge to my mouth in less than five minutes, but I’ll let it slide to as much as ten.
I invented in college while living in a fraternity what I call my “spicy-cheesy snack.” Basically, I was a bit tipsy one night and wanted to make nachos. But we had no tortilla chips OR salsa (we usually did have both of those on hand, but it was the day before the food delivery, so the pickings were slim.) Well, I decided to improvse and searched through the fridge and pantry for what I could find.
I eventually got some saltines, some frank’s red hot sauce, and shredded “mexican blend” cheese. Lay crackers on plate, sprinkle (ie, dump a large handful of) cheese onto the crackers, then douse liberally with the hot sauce. Nuke for about a minute and enjoy.
And my grandfather was the one who introduced me to that cucumbers in vinegar dish. His version was thin slices cukes, white vinegar, some vegetable oil, a pinch of salt, and lots of black pepper. Only eaten in the summer wit the damn freshest cukes you can get.
My favorite easy snack: Roll sliced turkey meat into a tortilla and dip it in hummus. 5 seconds of preparation, no heating required, healthy and delicious!
I have the easiest spinach dip ever, and as long as you have the ingredients, it’s delicious and so much cheaper and better than any store-bought spinach dip.
Get a one-pound package of frozen chopped spinach, microwave it until hot, and drain completely. Put one package of cream cheese into a bowl and microwave it until it is warm and soft. Add the spinach, one heaping spoonful of sour cream (low-fat is fine, but I implore you to not use fat-free) and one heaping spoonful of Miracle Whip (you can use mayo, or the light or low-fat versions of either, but I prefer Miracle Whip for its tanginess). Then add garlic powder, red pepper flakes, and parmesan cheese. Serve in a sourdough bread bowl or with pita or bagel chips, Wheat Thins, tortilla chips, or veggie sticks. None of the prep time should take longer than ten minutes, and the vast majority of that is microwaving.
When I get the hankerin’ for chips, I get a bag of croutons (Pepperidge Farm are best) and just eat them one by one – you get the salty, tasty crunch from chips, but not the fat since they are just toasted bread and not deep-fried in oil. I will often put a little dab of hot sauce on each crouton, like Sriracha or Tabasco chipotle. Spicy food speeds up your metabolism, and you will probably feel full sooner as well.
Grape tomatoes are delicious poppable snacks as well, nice and sweet, and the same size as grapes. They’re extra-good sliced with a drizzle of balsamic vinegar, kosher salt, black pepper, and basil (fresh is ideal, but a pinch of the dried stuff works in a pinch, no pun intended). Toast some crusty bread and enjoy it with some mozzarella cheese for quick and easy bruschetta.
Finally, sliced strawberries drizzled with chilled balsamic vinegar are AWESOME. Trust me.
I agree with bouv that a lot of these are more like side dishes than proper minimal-cooking snacks.
I sometimes have PB-and-jam on toast, but prefer buttered toast with a little mayo and thinly-sliced cheese of whatever kind. An old cheddar is good, or Manchego, or Gruyere, or havarti with dill or caraway, or pepper jack, or … (Certainly not Velveeta!)
Of course cheese on crackers is even simpler. I always have Stoned Wheat Thins around, not saltines. (That’s a brand I like, partly for the name, but others are fine.) Salami or other deli meats work well too.
Warm tortillas, sprinkle grated cheddar on to half of the tortilla, drop in some jalapeno slices, fold over and broil til lightly brown, then flip over til the back side is browned as well.
I like to copy McDonalds fruit and yoghurt parfaits. Just mix vanilla yoghurt and mixed berries from the freezer and top with granola. If you’re feeling fancy, you can layer the fruit and yoghurt to make it more parfait like. I’m eating some right now and it’s quite yummy.
I also like to keep hard boiled eggs in the fridge which I eat with brown mustard. It’s a lazy person’s way of doing deviled eggs. They’re great when you’re craving protein.
Cool-Whip Lite spread on a rice or caramel corn cake is good, and it’s low-fat, too. I’ve also made a chocolate version–add one envelope of sugar-free cocoa mix to one 8-oz. tub of the Cool-Whip Lite and stir well.
(If you’re dieting, freeze the chocolate Cool-Whip Lite, sometimes a spoonful or two can help ease an ice cream craving!)
