Snack Stackers Recipes

SNACK STACKERS (LUNCH BOX SURPRISE)

Steps:

• Cut 4 (1-1/2-inch) circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it), then cut 4 (1-1/4-inch) stars out of your choice of cheese.
• Top each cracker with 1 lunch meat circle and 1 cheese star or place in container and ship off in lunch box.

APPLE GRANOLA STACKERS

Steps:

• Spread all the apple slices except the top slice with peanut butter.
• Sprinkle granola and cinnamon sugar over the peanut butter.
• Stack the apples, alternating between red and green slices.
• Wrap tightly in plastic wrap and refrigerate until ready to eat.
• Mix sugar and cinnamon together until blended.

CRISPY POTATO STACKS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

MEXICAN SNACK STACKS

Steps:

• Preheat oven to 350 degrees.
• Mix 1/4 cup salsa, sour cream and chicken in small bowl.
• Place 2 soft tortillas on ungreased cookie sheet.
• Spread each with salsa-chicken mixture.
• Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tortillas, guacamole side up.
• Mix refried beans with remaining 1/4 cup salsa.
• Spread mixture onto 2 more soft tortillas and stack on top of guacamole.
• Top each stack with remaining 2 soft tortillas.
• Sprinkle with cheese.
• Bake 8 to 10 minutes until cheese is melted and filling is hot.
• Sprinkle with cilantro.
• Cut each stack into 8 wedges.

APPLE SNACK STACKS

Steps:

• Wash apples; remove core, leaving apples whole. Fill center of each apple with about 2 tablespoons peanut butter, packing gently. Wrap each tightly in plastic wrap. Refrigerate until filling is set, about 30 minutes.
• Cut each apple crosswise into 1/2-inch-thick slices. Divide slices into 4 portions; wrap each portion tightly in plastic wrap. Refrigerate until serving time.

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!