As the days get shorter and the nights get colder, we’re all left with fewer reasons to go out and even more reasons to stay in. Everyone knows getting cozy on the couch in preparation of a movie marathon is only as exciting as the snacks you have on hand. That’s why So Yummy partnered with Sling TV to bring you brand-new snack recipes we’re sure you’ll fall for.
Popcorn is a staple in almost every household. We upgraded this movie-time favorite by incorporating all the fun flavors of a Cinnamon Bun onto each and every kernel. Beware! This buttery, salty-sweet treat is highly addictive. If you want to munch on a healthier snack that still packs a punch, try making a batch of our Sweet-and-Spicy Pumpkin Seeds. Roast the seeds with our special blend of sugar, spice and a few other key ingredients for a crunchy delight you’ll be eating by the handful.
While you stream live shows and other on-demand entertainment with Sling TV, you’re going to get hungry. Imagine the smell of baked goodies coming from the kitchen as you watch your favorite movie. Our Pumpkin Pie Cookie Bars combine two of the greatest desserts of all time. These are decadent and delicious, so we know they will be a new fall favorite for all of your friends and family.
Hunker down and let the binge watching begin. Television is better with So Yummy snacks and Sling TV!
Sweet and Spicy Pumpkin Seeds
Servings: 2 cups pumpkin seeds
Time: 40 minutes
- 2 cups pumpkin seeds
- 2 teaspoon olive oil
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 2 ½ tablespoon honey
- Sea salt to taste
- Preheat oven to 325 degrees.
- In and oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 min. Add the honey and stir with a rubber spatula.
- Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring occasionally so they don’t burn.
- Taste one, make sure they are crispy.
- Lay the seeds on parchment paper to cool.
- Add salt, Enjoy!
Pumpkin Cookie Bars
Serving: 8-10 cookie bars
Time: 50 minutes
- 1 box yellow cake mix
- 1/2 cup butter, melted and cooled
- 3 eggs
- 16 ounce canned pumpkin
- 2/3 cup evaporated milk, (one 5 oz. can)
- 1/2 cup brown sugar, packed
- 1.5 teaspoon pumpkin pie spice, optional
- 2 tablespoon sugar
- 2 tablespoon butter, softened
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the cake mix, melted butter and one egg. Beat together until well combined. Set aside one cup of the mixture.
- Spread the remaining mix into the bottom of a 13×9 pan. Press into an even layer and then set aside.
- In a separate bowl, beat together the remaining 2 eggs, pumpkin, evaporated milk, brown sugar and pumpkin pie spice. Pour the pumpkin mixture over the crust in the pan.
- Take the reserved 1 cup of cake mixture and add the sugar and 2 tbsp of softened butter. Combine well and then dot over the pumpkin mixture.
- Bake in preheated over for 45-50 minutes or till a toothpick inserted near center tests clean.
Cinnamon Bun Poppers
Time: 35 minutes
- 1 tube of cinnamon rolls
- Cinnamon sugar
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 tablespoon vanilla extract
- Unroll cinnamon buns and cut into inch long pieces.
- Roll into balls and toss in cinnamon sugar
- Bake for 12-15 min
- While the poppers are baking mix cream, vanilla extract and powdered sugar together until desired consistency.
Crescent Apple Pie Bites
Servings: a dozen apple pie bites
Time: 15 minutes
- ⅓ cup of brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoon butter, melted
- ⅓ cup chopped walnuts or pecans
- 1 granny smith apple cored and sliced
- One 8 ounce can of pillsbury original crescent rolls
- Heat oven to 375 degrees. Line cookie sheet with parchment paper.
- Unwrap the crescent rolls and separate the triangles.
- Combine sugar and cinnamon in a small bowl.
- Evenly spread butter onto each triangle.
- Sprinkle each triangle with sugar and cinnamon mixture. Sprinkle with pecans.
- Cut apple into pieces
- Place a piece of apple at the bottom of each triangle and wrap up each.
- Arrange crescent rolls on cookie sheet bake 12-15 min
Servings: one batch of Christmas Crack
Time: 20 min
- 28 to 35 saltine crackers (about one sleeve, enough to line your tray)
- 1 cup packed dark brown sugar
- 1 cup (or 2 sticks) unsalted butter
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups (10 to 12 ounces) semi-sweet chocolate
- Cover baking sheet with tin foil and spray with cooking spray.
- Layer cooking sheet with crackers.
- Mix together butter and brown sugar until boiling, then pour over the crackers and spread out evenly.
- Bake at 350 degrees for 5 min.
- Layer chocolate chips on top and allow to melt. Spread over the top.
- Let set, 30 min.
- Crack into 2-4 in pieces and enjoy!
Cinnamon Bun Popcorn
Servings: one batch of Cinnamon Bun Popcorn
Time: 5 min
- 7 cups air-popped popcorn
- 1 cup tightly packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 6 ounces (170g) white chocolate, coarsely chopped
- Preheat oven to 200 degrees
- Spread pop corn onto baking sheet and set aside.
- Combine brown sugar, corn syrup, butter, and salt in sauce pan. Stir constantly until boiling, then add baking soda and continue to stir.
- Remove from heat and pour over popcorn. Coat all popcorn evenly with spoon or tongs.
- Bake for an hour stirring ever 20 min.
- Allow to cool and then break into clusters.
- Melt and drizzle white chocolate over the top and enjoy!