Snack Crack (fish food) 2.0

The best no-bake snack mix in the ENTIRE world. Stop what you’re doing and make this….my fish food recipe has been my all time favorite until now. My only issue with fish food is the baking. I hate having to bake it. I know that sounds lazy but sometimes I just want to make a snack and that be that. The fact I can whip this up and set it on my counter… winner. I love taking snacks on trips and I’m headed to Vegas tomorrow with my family and my boyfriend so I’ve made this for our trip 🙂 ❤️ Forewarning if you make this once, you will make this 1,000 times.


  • 1 bag of cheddar goldfish
  • 1 box of four cheese or white cheddar Cheeze-Its
  • 1 bag of oyster crackers
  • 1 packet of ranch DRESSING seasoning
  • 1 cup of canola oil
  • 1 TBS of red pepper flakes (1/2 if you are not a spice person)
  • 1 TBS of Worcestershire
  • Lawrys low sodium season salt to taste (I like it salty) omit if you don’t

    Divide each type of cracker into  two gallon ziplock bags (I do this to mix evenly and thoroughly)

1. Mix in a small container that has a lid (for shake shake shaking) the magic sauce! (Ranch packet, lawrys, oil, red pepper flakes, Worcestershire) 2. Shake the container to mix everything… like really really shake because the pepper likes to settle at the bottom.
Stir really fast to get everything off the bottom and dump half of the mixture 1/2 cup into one ziplock bag and toss it around to coat.

4. Shake again and pour remaining 1/2 cup into the other ziplock bag. Toss the mixture with the crackers until everything is evenly coated in both bags.
Add the crackers from one bag into the other bag making one GIANT gallon ziplock.

7. Randomly flip the bag over the next few hours or not it really doesn’t matter but I like to do that! After 6-8 hours it’s ready to serve (this gives the crackers enough time to absorb the oil and flavor)
Make the day ahead or the morning of 🙂




Let’s Get This Party Started 

  Throwing parties is one my specialties. I love a good birthday especially if it’s for my niece. This post is extremely belated but I must say this party was top notch. Bryce turned one this past September and her mom and dad spared no expense to make sure it was an enjoyable experience for all of the guests. I of course was tasked with coming up with the menu and putting the dishes together while my sister Morgan handled all of the decorations. Two of my favorite dips were served at this party so I was happy girl! Parties can be overwhelming but if you plan ahead it’s super simple. Some advice I have if you’re tasked with the food is to make as much as you can ahead of time and put a sticky note on the dish with the bake temp and time. Press and seal will be your best friend. Serving dishes also help make your party look put together and like a professional planned your event.

The first dip on the list is my all time favorite. I cannot tell you how many times I’ve made Hissy Fit Dip. People ask me all the time for this recipe!

Hissy Fit Dip

16 ounces of sour cream

8 ounces cream cheese, softened

8 ounces Velveeta®, small cubed

1 cup white American cheese, shredded

1 pound pork sausage, crumbled, cooked and drained

1/4 cup green onion, finely chopped

1 teaspoon worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon ground sage

1/4 teaspoon curry

1/8 teaspoon cayenne pepper

Dash of garlic salt or powder.                    sea salt and fresh cracked pepper to taste


Preheat oven 350

Brown the sausage and set aside. Combine all ingredients in a mixing bowl then add the cooked sausage. Transfer mixture into a baking dish cook for 45 minutes or until bubbly!

The next dip on the list is a cold dip called Neiman Marcus Dip. This is absolutely addicting and extremely easy. It’s basically crack… Make this and you’ll never want another cold dip again.


4 Cups Shredded Cheese – Cheddar or Mix Blend

1 Cup Chopped Green Onions

1 Cup Slivered Almonds

1 pkg of Real Bacon Pieces

2 Cups Mayonnaise


Mix all ingredients together in a large bowl. Refrigerate until ready to serve.

Serve with Ritz crackers!!!

Next up is your classic fruit kabobs and brown sugar dip!

Pick your favorite fruit and place on kabob sticks. I chose strawberries, grapes, blueberries and cantaloupe.

Skewer sticks for the fruit

Brown sugar dip

1/2 cup firmly packed brown sugar

1 (8-oz.) package cream cheese, softened

1 cup sour cream

1 teaspoon vanilla extract

1 cup frozen whipped topping, thawed

Garnish: brown sugar

Directions- combine everything together and top with a lot of brown sugar. I made this the night before and the trick is to not mix in the brown sugar and let it chill over night.

Chill over night ****

These yummy finger sandwiches were a hit! The top ones are a honey mustard ham biscuits and the bottom are my Honey’s classic cucumber sandwiches.

Ingredients: (double if you need more)

-1 can flaky biscuits

-1 tablespoon stone-ground Grey Poupon Mustard

-slices of deli ham

-Head of lettuce

-Swiss cheese


Below are the TWO inside spreads that will go on the inside of biscuits before putting meat on.

1.Chive Butter 2. honey mustard

-2 tablespoons green onions, chopped

-¼ cup butter, softened
-3 tablespoons stone-ground Grey Poupon

-2 tablespoons mayonnaise

-2 tablespoons honey


Bake the can of biscuits as directed on the can. While those are baking get all of your ingredients ready to go!

-in a small mixing bowl combine the ingredients for the Chive butter and set aside.

-in another small bowl make the honey mustard mixture. It looks like this

 Half all biscuits as pictured below.

On the top half inside spread the butter and on the bottom half spread honey mustard. This way both sides have something yummy. If you want the sandwiches bigger keep the biscuit whole instead of cutting biscuit into a crescent shape.

Next place your ham, slice of Swiss cheese (half it) and lettuce.

Place toothpick in the middle to keep it all together!

These are perfect.

Make extra honey mustard sauce for dipping if you want.


Don’t let the green fool you… These classic southern finger sandwiches are fabulous. I grew up on these and once someone gets over the color they are hooked. If you serve in the south people usually know what a cucumber finger sandwich is!!

Here’s the recipe from my honeys cookbook!


These antipasto skewers are beautiful and so easy to put together. They look difficult which makes people think “dang I’m not making those I bet that took her and hour” when in reality……

Marinated olives

Roasted red peppers

Mozzarella balls

White cheddar cubes

Cheddar cubes



Skewer sticks

This can vary with whatever you personally like! I don’t like olives so I ate everything but the olives.

Here are a couple of pictures from the party !!!!!