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Quick & Easy Hunger Fixes

Happy National Snack Food Month! The Snack Food Association of America originally designated February as National Snack Month to increase snack food consumption, and it worked. Snack sales in the U.S. typically top $60 billion a year. 

However, snacks don’t have to be store-bought items loaded with calories, sugar, sodium and fat to satisfy your cravings. In fact, experts say that eating small, healthy snacks not only prevents excessive in-between meal hunger, but it also keeps you energized throughout the day. When you need a little boost of energy, these quick-and-easy hunger fixes can do the trick! 
2 heads cauliflower
1 cup flour
1 cup water
1 cup Moore’s Original Buffalo Wing Sauce
  1. Preheat oven to 450°. In a large bowl, whisk together the flour and water until well combined. Pull apart cauliflower florets and place in the bowl. Stir (or shake if your bowl has a lid) cauliflower until they are coated with the batter. Place battered cauliflower on a well-greased baking sheet or greased rack on top of a baking sheet and bake for 20 minutes. Remove from the oven and place cauliflower in another large bowl.
  2. Toss cooked cauliflower with Moore’s Marinades & Sauces Original Buffalo Wing Sauce and until well coated. Place buffalo coated cauliflower on another well-greased baking sheet or greased rack on top of a baking sheet and bake for another 30 minutes, or until cauliflower is beginning to brown. Remove from oven and allow to cool for a bit before serving. Serve alongside celery and ranch or blue cheese dressing.
1/3 cup Moore's Creamy Ranch Buffalo Wing Sauce
1/4 green bell pepper - tiny dice
1/4 cup red bell pepper - tiny dice
1/4 cup onion - tiny dice
8 oz. cream cheese - softened
1 tbsp. half and half or milk
salt and black pepper to taste
  1. In a medium sized bowl add in the cream cheese and allow it to soften to room temperature.
  2. Take the ends off of the bell peppers and cut around the stems. Rough chop your onion. Place the onion and bell pepper pieces into the small bowl of your food processor and pulse until small.
  3. Take the remaining peppers, remove the seeds and white veins and slice up for dipping later on.
  4. To the soften cream cheese add in the bell peppers and onion with a pinch of salt. Mash and mix well. 
  5. Add in the half and half and using a hand-held mixer blend until smooth on medium to high settings.
  6. Next, add in the Moore's Buffalo Ranch Sauce and mix well.
  7. Transfer the dip to a bowl and serve with your favorite veggies. 
2 packages Pillsbury Crescent Dough Sheet
2 cups white meat Rotisserie Chicken, roughly chopped
1/2 cup of softened cream cheese
3/4 cup of Moore’s Original Buffalo Sauce
1 cup mozzarella cheese, divided in half