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Vodka is used in more cocktails than any other, so it would be foolish to leave it out of your home bar. Starring in popular drinks like the Cosmopolitan, Long Island Iced Tea, and White Russian.

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Turn the mixture out into an 8 or 9 inch square dish lined with parchment paper. Use your hands to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes. Remove the bars from the pan and cut into pieces using a sharp knife. Store in an air-tight container in the fridge or freezer.

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Almond butter is an excellent alternative to peanut butter, and will give these bars a creamy, decadent mouth feel. 2. Savory Vegan Protein Bars. Oil and gluten-free, these savory vegan protein bars employ whole foods like white beans instead of protein powder.

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Jalapeño-Lime Pepitas. Aubrie Pick. As pepitas toast, they puff up, forming a light, crisp outer shell and a slightly chewy center. The floral notes of the lime balance the spicy jalapeño.

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There are two slices of Japanese-style white bread, one cold slab of butter "as thick as two stacked quarters," one schmear of room-temperature butter, a scattering of sweet onion slices, lots.

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A pint of beer really needs a little something on the side to keep it company. From traditional Scotch eggs to fancier options like pate or just a good bowl of chips, bring the pub home with these.

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Roasted Peanuts. Prepare roasted peanuts ready for snacking in your own kitchen with just three ingredients: salt, peanut oil and whole, raw peanuts in their shells. It's best to use Virginia or.

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of 11. *Sherri*. Salty, savory mixed nuts are among the world's best bar snacks.and so simple to make. Chef John uses walnuts, pecans, cashews, and almonds for his nut mix, spicing them up with cayenne pepper, cumin, salt, and freshly ground black pepper. Chef John says, "I find this roasting technique much easier than the stovetop pan method.

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Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later. Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine.

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Beat 1 cup butter, ¾ cup light brown sugar, and ¾ cup granulated sugar together. Add 2 large eggs one at a time, and 1 teaspoon vanilla, beating well after each addition. Whisk 1 teaspoon salt and 1 teaspoon baking soda into 2 ½ cups flour, then add the dry ingredients to the wet. Stir until combined, but do not overmix.

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Wonton Nachos. In this delicious fusion of cultural flavors, nachos are given a Thai spin. Fried wontons stand in for tortilla chips, the beef is spiced with lemongrass and ginger, and Thai chiles spike the cheese sauce. Even the tomato salsa, seasoned with rice wine vinegar and sweet chile sauce, gets in on the act. Get the recipe.

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3. Pub-Style Steak and Onion Pie. Chunks of fatty, melt-in-your-mouth steak and sweet crunchy-tender onions are bathed in a savory gravy and encased in a buttery pie crust. Steak and onion pies are a staple offering at British pubs. You won't need to book a plane ticket to have a slice, though.

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4. Blueberry Crumb Bars. eatwell101.com. 15 Snack Bar Recipes Everyone Loves. These blueberry crumb bars are made with a sweet blueberry filling, a buttery shortbread crust and a crumbly topping! The blueberry bars are delicious for brunch, dessert, or snack! Cooking time: 40 min View recipe >> Save to recipe box. 5.

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Our 10 Favorite Happy Hour Snack Recipes. 1. Grilled Shrimp Scampi-ish With Garlic & Lemon. This scampi-style grilled shrimp recipe calls for just a handful of fresh ingredients and a quick flash on the grill (or cast-iron pan, if you don't have one). The simple lemon juice, garlic, and parsley seasoning lets the sweetness of the shrimp shine.

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By Rochelle Bilow. October 3, 2014. Ture Lillegraven. Problem: You've had a long week, and you're looking for a drink—but you're just not feeling motivated to deal with the crowds and chaos of a.

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Recipes 15 Upgraded Bar Snacks and Booze Sponges. Buffalo wings, mozzarella sticks, and the best chicken fingers you'll ever eat