MINI JALAPENO PIGS IN A BLANKET

This post is sponsored by Coca-Cola.

What food is cozier than pigs in a blanket?! haha. Here's a fast and easy recipe from my house to yours that is perfect to serve at your holiday party this weekend or during a movie night at home. You only need three ingredients: crescent rolls, lil' smokies and jalapeno cream cheese. We like a little spice at our house, but if you don't like spicy things you can substitute regular cream cheese too. 

Pop some popcorn, pop the tops on some ice cold Coca-Cola and enjoy your movie night.

MINI JALAPENO PIGS IN A BLANKET
by Nicky Vender

1 Tube crescent rolls
Tub of jalapeno cream cheese
Beef lil' smokies

Preheat over to 375 degrees. Unroll crescents and use a knife to cut each triangle into thirds lengthwise. At the thick part of the dough, add a dollop of 1/4 tsp cream cheese. Then place one smokie on top of cream cheese and roll up. Place the rolled crescents onto a large cookie sheet and bake for 12 minutes or until golden. Makes 24 minis.

Photos by Melissa Jill

CARAMEL APPLE DESSERT NACHOS

This post is sponsored by Coca-Cola.

When you think of a movie night what foods come to mind? Popcorn and nachos with an ice cold Coca-Cola, right? Well, I've shared with you two popcorn recipes, and now it's time to share a killer nacho recipe. These aren't your average savory nachos...Nope, these are dessert nachos. They are even better if you ask me. Cinnamon sugar chips with fresh chunks of apple and salted caramel whipped cream. Need I say more? This recipe only takes 10 minutes tops too! Serve it on a circular platter like this one from Coca-Cola and it almost looks like a Christmas wreath. Let me know how you like it!

CARAMEL APPLE DESSERT NACHOS
by Nicky Vender

1 Bag Tortilla chips
1/2 C Butter, melted
3/4 C Sugar
1 tbsp cinnamon
4 oz cream cheese, softened
1/2 Cup salted caramel sauce
1 red apple, finely diced
1 green apple, finely diced

To make the chips, place in a large bowl and drizzle the melted butter over them. Toss gently to coat. Then combine the sugar and cinnamon together and sprinkle over the chips, tossing until evenly covered.

To make the caramel cream, blend together cream cheese and caramel sauce in a stand mixer until there are no lumps and it is light and fluffy. To assemble the nachos, place the cinnamon and sugar chips on a plate. Sprinkle with diced apples. Place caramel cream in a bowl. Dip and enjoy!

Photos by Melissa Jill

NUTTY ROSEMARY CHIPOTLE POPCORN

This post is sponsored by Coca-Cola.

I am a popcorn fiend. Next to potato chips it's probably my favorite snack. Add some rosemary and chipotle spice to it, and oh my gosh you have the best darn popcorn you have ever tasted. Once I start eating it I can't stop. If you're looking to add some spice to your average movie night snacks give this recipe a whirl. Pair it with some Coca-Cola and mini jalapeno pigs in a blanket for a tasty movie night.

NUTTY ROSEYMARY CHIPOTLE POPCORN
Inspired by Ina Garten & adapted by Nicky Vender

1/3 C Maple Syrup
1/4 C Brown Sugar
3 tbsp fresh orange juice
3 tbsp fresh rosemary, minced (divided)
2 tsp chipotle powder
Canola Oil
2 c mixed nuts
2 tbsp melted butter
3 bags plain popcorn, popped (about 39 cups)

Preheat over to 350 degrees. In a small bowl, whisk maple syrup, sugar and orange juice, 2 tbsp of rosemary and chipotle powder. Lightly coat a large cookie sheet with canola oil and pour the nuts onto it. Take 1/3 cup of the rosemary chipotle sauce, pour over the nuts and toss until evenly coated. Spread nuts into a single layer. Toast in the oven for 15 minutes, stirring every 5 minutes and add the remaining 1 tbsp of rosemary at the 10 minute mark. When done cooking, remove from oven and use a spatula to place nuts onto parchment to cool. Next, ad the melted butter to the remaining chipotle sauce and stir. Drizzle over popcorn and stir gently to coat. Finally, add the toasted nuts and toss to combine. Feel free to add a bit more minced rosemary if desired!

Photos by Melissa Jill

MARSHMALLOW CANDY CANE POPCORN

This post is sponsored by Coca-Cola.

Marshmallows, white chocolate and candy canes smothered all over your popcorn. Christmas Elves eat this for dinner, and I make this recipe as part of my perfect Christmas movie night (see my last post for my top FREE holiday movies). 

It's a festive recipe that your kids will always talk about, and it's also a great treat to make for gifts. Bundle it up in a Coca-Cola tin, add a movie gift card and a bottle of Coca-Cola and you have yourself the perfect gift basket.

MARSHMALLOW CANDY CANE POPCORN
by Nicky Vender

3/4 cup butter
8 oz mini marshmallows
1 cup white chocolate chips
4 candy canes, crushed
Red and green sprinkles
2 bags plain popcorn, popped (about 26 cups

In a large dutch oven or pot, melt butter over medium low heat. Then add marshmallows and stir until melted. Add white chocolate chips and stir until melted. Remove from heat. Pour popcorn into pan and stir gently until pieces are evenly coated. Then add the crushed candy canes and the red and green sprinkles before stirring a final time. (If you desire a stronger candy cane flavor, add a few drops of peppermint extract to the marshmallows while melting). Enjoy warm or spread out on parchment paper to cool and then place in a tin for later.

Photos by Melissa Jill Photography

Spooky Witches' Fingers Halloween Recipe

With the first day of fall already behind us, Halloween is quickly approaching. Instead of bombarding you with another sweet, pumpkin-flavored recipe of some sort, I wanted to share with you a healthier fall recipe that's just as fun. My friends over at Spork Foods have crafted these spooky pistachio witches' fingers which would make a perfect healthy Halloween party snack for everyone to enjoy! Pistachio Chewy Bite Witches’ Fingers

Yields 6

Ingredients:

6 Setton Farms Pistachio Chewy Bites

1/4 cup almond milk

1/2 cup non-dairy dark chocolate chips

Dash sea salt

12 dried cranberries

1/2 cup Setton Farms Roasted Pistachio Kernels, finely ground

Directions:

Unwrap all chewy bites and cut each chewy bite in half lengthwise. Gently press the two halves together, with the stickiest sides facing each other, creating one long strip. If desired, to create thumb and pinky finger, leave two halves short.  Set aside.

Place chocolate chips in a heat-proof bowl.

In a small pan, bring almond milk to a boil.  Pour over chocolate chips and let sit for about 20 seconds to melt chocolate.  Add sea salt.  Whisk until smooth.

Dip long Pistachio Chewy Bite strips into chocolate mixture and then sprinkle or roll in pistachios immediately. Place on wax paper lined plate and top each strip with 2 overlapping dried cranberries at the tip.

Set aside for about 20 minutes to firm up.

Recipe created by Spork Foods.