We’re back with Top Chef Dave Martin making a ballin’ feast with these 5 fun and easy March Madness snack recipes, including a secret Glop recipe that is all the noms.
Sriracha Snack Mix
Yields 8 cups.
- 4 cups Multi-Grain Cheerios
- 2 cups Prince & Spring Peanuts
- 2 cups Snyder’s Mini Pretzels
- ½ cup Prince & Spring Organic Coconut Oil, melted
- ¼ cup Sriracha Hot Sauce
- ¼ cup Nature’s Nate Raw & Unfiltered Honey
- Heat oven to 300°F. In a large mixing bowl, add your Cheerios, peanuts and pretzels and set aside. In a small mixing bowl, add your melted coconut oil, Sriracha and honey and whisk together until combined. Pour over dry cereal mixture and toss together until evenly coated.
- Bake for 30 minutes in a moderate oven, stirring occasionally, and then let the mixture cool and it will dry out as it cools. Store in an airtight container.
Nutella & Corn Flake Stax
Yields about 18-24 Stax.
- 4 cups Kellogg’s Corn Flakes
- 2 cups Prince & Spring Mountain Trail Mix
- 3 oz Nestle Toll House Chocolate Morsels
- 4 oz Nutella
- 1 Tbsp Pure Himalayan Crystal Salt
- Place your Corn Flakes and trail mix into a large mixing bowl. Then, melt the chocolate and Nutella in a heat-safe bowl over hot water or a bain marie and whisk together. Once they are heated and whisked, drizzle your Nutella chocolate mixture over your Corn Flakes and trail mix.
- Put into small stacks on a cookie sheet and let cool for at least 45 minutes, then serve.
Yields enough glop for 4-6 guests based on how hungry you are ☺
- 1 15 oz can of Hormel Chili
- 6 oz Velveeta cheese, cut into squares (for easier melting)
- 2-4 Tbsp Frank’s RedHot Sauce (2 is mild and 4 is heated)
- Tostitos Original Restaurant Style Chips
- Place all ingredients in a microwave-safe bowl and give it a quick stir. Heat for 3-5 minutes until your cheese is melted, then whisk all together and heat a 1-2 minutes longer, until nice and hot.
- Top off your glop with sour cream, pickled jalapeños or whatever you fancy. Serve with plenty of tortilla chips.
Griddle Corn Cakes
Yields about 6-8 pancakes.
- 1 cup Stonewall Pancake & Waffle Mix
- 1 large egg
- ¾ cup buttermilk or whole milk
- 1 Tbsp melted butter
- ½ tsp granulated sugar
- ½ cup Libby’s canned corn, drained
- Pinch of salt and black pepper
- Pan spray or butter
- Maple syrup, to serve
Whipped Honey Butter, to serve
Yields 1 lb (stores well in fridge).
- 1 lb unsalted butter at room temperature
- ¼ Tbsp ground cinnamon
- ½ cup Nature’s Nate Raw honey
- 2 Tbsp salt
- Whisk together wet and dry ingredients, then add the corn and a pinch of seasoning and set aside. Heat your skillet or cast iron pan over medium-high heat and heat a little Pan spray or butter.
- Use a 2-4 oz measuring cup to scoop up some of the mixture and place onto your heated pan or skillet. Cook for a minute or two on each side until browned and ready to serve. Top off with whipped honey butter (see below) and maple syrup.
- To make the whipped honey butter, blend all ingredients with the whisk attachment or egg beaters until light and fluffy. Serve with griddle corn cakes, French toast, pancakes or waffles.
Yields about 12-14 rice balls.
- 1 pkg/ 8.8 oz Tasty Bite Organic Brown Rice
- 2/3 cup Kraft Grated Parmesan Cheese
- ½ cup Progresso Panko Crispy Bread Crumbs
- 1 ½ large eggs
- ½ tsp salt
- ½ tsp ground black pepper
- 16 oz Prince & Spring Vegetable Oil, for frying
- Barilla All Natural Pasta Sauce, for dipping
- In a large bowl, stir together all ingredients except for the vegetable oil and dipping sauce until well incorporated.
- Roll mixture into golf ball-size balls and set aside on a cookie sheet.
- Heat vegetable oil in fryer, cast iron pot or deep pot for frying over medium high heat to 350-370 degrees. Once oil is at temperature, work in batches and add the rice balls to the hot oil. Cook until golden brown, turning as necessary, about 3-4 minutes. Do not overcrowd the fryer or the oil will lose temperature and the rice balls won’t be as crispy.
- Using a slotted spoon, transfer the rice balls to paper towel to drain. Let rest 2 minutes. Serve hot with dipping sauce.
What are your fave March Madness recipes?