I’m such a sucker for snacks, you have no idea. I love them so much that I tend to go all out on the snacks themselves, and end up getting so full that I don’t have any room for dinner after that. It happens to me all the time, and because of this, I’m always on the lookout for new and exciting snack recipes. These Quick Bacon Cheddar and Jalapeño Soft Pretzels came about because I had to shoot these quick breadsticks for Genius Kitchen and after I made them, it hit me that that particular recipe would make unbelievable homemade soft pretzels. They’re so much easier to make than the traditional pretzels, with only 20 minutes rising time and no-boiling required. And although, the texture of course, isn’t the same as the classic soft pretzel, this recipe more than gets the job done. The best part is that they’re completely customizable and can get flavored many different ways.
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I fairly recently tried the magic that is Spam Musubi, which is mind boggling because I grew up loving (and hating) Spam all throughout my childhood. I live in Pasadena and right down the street from me is a small hole-in-the-wall place called Top Restaurant, that serves Thai and Indonesian food. It’s so good! Anyhow, I mention this because when we moved to Pasadena two years ago, we tried this place and I ordered Spam musubi for the first time and it was incredible. If you’re ever in Pasadena, which I highly recommend because it’s a great city in general, then you have to take a tript to Top Restaurant (on Colorado BLVD). It’s one of the best in the city. I highly recommend the 
I feel like dips are one of those universal appetizers that you can’t ever really say no to. Especially if cheese is involved, which most dips do require copious amounts of melted cheese. That’s what makes them so good! I’ve teamed up with my friends over at 
I love a good quesadilla—but if I’m really being honest, I love a bad one as well—because they’re 100% versatile and perfect for any occasion. They can be transformed into a snack, from an appetizer to a full on meal and whipped up without much effort at all. I can’t tell you how many times I’ve gone to a Mexican restaurant and ordered a steak quesadilla for dinner (with a side of rice and beans because I’m no animal). Normally they’re made with flour tortillas and typically that’s how I prefer them, but have you ever experienced them with corn tortillas? They’re just as delicious, especially when filled with chorizo and potatoes, and fried in a bit of oil to give them a somewhat crunchy exterior. These Potato and Chorizo Quesadillas are the perfect snack, appetizer or light lunch/dinner. Serve them with sour cream and your favorite salsa and you’ll be good to go!
I know that upon reading the title of this post, some of you were probably a little skeptical (my husband included). I mean, pumpkin and corn dogs together in the same sentence? Will the madness ever end? I would like to preface this by saying that these corn dogs are not at all sweet. Whenever we think about pumpkin recipes in general, they tend to be desserts and so because of this we associate pumpkin with sweets, but pumpkin by itself, fresh pumpkin that is, actually leans more on the savory side. There’s a tinge of natural sweetness, much like some of the other squash within the same family, but that’s about it. I had this crazy idea to make a pumpkin cornbread a couple days ago, and when I was dreaming up the recipe, the idea to turn the batter into corn dogs hit me all of a sudden, and it just might be the greatest idea I’ve ever had…or the craziest, depends who you ask. I’ve played around with savory pumpkin recipes before like this 
How can I even begin to tell you just how much I love egg rolls? They’re a delicious portable snack and/or appetizer that feed a crowd, but that’s not why I love them so much. The real reason, the main one, is that they’re completely versatile. The egg roll world is your oyster. I think by now I’ve proved time and time again, that you really can egg roll just about anything. 
