Delicious friend’s snack is your ultimate destination for delightful and delicious treats! Snacking should be a joyous experience, bringing a smile to your face with every bite.

Our carefully curated selection offers a variety of delicious snacks, from savory to sweet, catering to all taste preferences.

At Friend’s Snack, quality is our top priority. We source the finest ingredients to create wholesome snacks. Whether you’re craving something crunchy, chewy or chocolatey, we’ve covered it. Our snacks are perfect for sharing with friends and family, making any moment special.

We are committed to sustainability and support local producers, ensuring our snacks are good for you and the planet. Discover new flavors and old favorites with a friend’s snack, where every bite is taste and happiness. Treat yourself today and spread the joy of snacking!     

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Here you can also find new recipes for various needs:

4-step meals

Meal ideas for the workweek

3-10 min meals

10-30 min meals

Handcrafted delights for 2

New recipes for all seasons

New desserts and sweets

The best of national cuisines

Transforming scrap into delights

Birthday Cake For Kids

Famous traditional cuisines

https://delishdimension.com

https://quickeasyfoodrecipes.siterubix.com

https://cullinarycharmers.com

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🥧 Mini Quiches

Prep Time: 15 minutes
Total Time: 30 minutes
Servings: Makes 12 mini quiches

Ingredients:

• 1 sheet puff pastry (thawed)
• 4 large eggs
• ½ cup milk
• ½ cup shredded cheese (cheddar, mozzarella, or your choice)
• ¼ cup chopped vegetables (spinach, bell peppers, onions)
• Salt and pepper (to taste)
• Cooking spray (or butter for greasing the tin)

Nutrition (per mini quiche):

• Calories: 100
• Fat: 7g
• Carbohydrates: 5g
• Protein: 5g

Directions:

1. Preheat the Oven:
   Set your oven to 375°F (190°C). While it heats up, prepare the ingredients and muffin tin.
2. Prepare the Muffin Tin:
   Lightly spray a mini muffin tin with cooking spray or grease with butter to quiches don’t stick. Make sure each muffin cup is fully coated.
3. Roll Out the Puff Pastry:
   On a clean, lightly floured surface, roll the thawed puff pastry sheet. Use a sharp knife or pizza cutter to cut the pastry into 12 equal squares. Each square should be big enough to line a muffin cup (around 3 inches).
4. Line the Muffin Cups:
   Gently press each puff pastry square into the greased muffin cups. Try to press the pastry firmly against the edges and ensure it forms a little well in the center to hold the filling.
5. Whisk the Egg Mixture:
   Crack the 4 eggs into a medium-sized bowl. Add the ½ cup of milk and a pinch of salt and pepper. Whisk the mixture until smooth and fully combined, with no visible egg whites remaining.
6. Add Cheese and Vegetables:
   Stir in the ½ cup of shredded cheese and the ¼ cup of chopped vegetables (e.g., spinach, bell peppers, and onions). Feel free to adjust the quantities depending on your preferences.
7. Fill the Pastry Cups:
   Carefully spoon the egg mixture into each puff pastry-lined muffin cup. Fill them about ¾ of the way to the top—be careful not to overfill, as the eggs will puff up as they cook.
8. Bake:
   Place the muffin tin in the (preheated) oven and bake for 12-15 minutes, or until the eggs are set and the pastry turns golden brown. You can check the center of one quiche with a toothpick; if it comes out clean, they’re ready.
9. Cool and Serve:
   Let the quiches cool in the muffin tin for 5 minutes. Use a butter knife or small spatula to gently loosen and lift them out. Serve warm for the best flavor.

Tip: These mini quiches are highly customizable! Swap in different cheeses, add some cooked bacon or experiment with your favorite veggies.

🍓 Fruit Skewers with Yogurt Dip

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: Makes 10 skewers

Ingredients:

• 1 pint strawberries (washed and halved)
• 1 cup green or red grapes (washed)
• 1 cup pineapple chunks (fresh or canned)
• 1 cup melon (cubed)
• Wooden skewers (10)
• 1 cup plain or vanilla yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla extract (optional)

Nutrition (per skewer with dip):

• Calories: 80
• Fat: 0g
• Carbohydrates: 15g
• Protein: 5g

Directions:

1. Prepare the Fruit:
   Wash all your fruit thoroughly. Halve the strawberries, if they are large, and cut the pineapple and melon into bite-sized cubes. Make sure all the pieces are small enough to easily thread onto the skewer.

2. Assemble the Skewers:
   Take a wooden skewer and begin threading the fruit onto it, alternating between strawberries, grapes, pineapple, and melon for variety. Leave a small space at the top and bottom of the skewer to hold it comfortably. Repeat this process for each skewer.
3. Prepare the Yogurt Dip:
   In a small bowl, mix the 1 cup of yogurt with 2 tablespoons of honey. If you want to add extra flavor, stir in 1 teaspoon of vanilla extract. Taste the dip and adjust the sweetness by adding more honey if needed.
4. Serve:
   Arrange the fruit skewers on a large plate or tray, with the bowl of yogurt dip in the center. Serve chilled for a refreshing snack.

Tip: Use whatever fruit is in season or available! You can also substitute flavored yogurt for added sweetness.

🥪 Cucumber Tea Sandwiches

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: Makes 16 small sandwiches

Ingredients:

• 1 large cucumber (thinly sliced)
• 8 slices of white or whole wheat bread
• ¼ cup cream cheese (softened)
• 2 tablespoons fresh dill (finely chopped)
• Salt and pepper (to taste)

Nutrition (per sandwich):

• Calories: 60
• Fat: 3g
• Carbohydrates: 7g
• Protein: 2g

Directions:

1. Prepare the Cucumber:
   Wash the cucumber and use a sharp knife or mandoline to slice it thinly (about ⅛ inch thick). The slices should be thin but not too fragile to handle.

2. Make the Cream Cheese Spread:
   Mix the softened cream cheese with the finely chopped dill. Add a pinch of salt and pepper to taste, and stir until smooth and well combined.
3. Trim and Cut the Bread:
   Take the 8 slices of bread and trim the crusts with a knife. Then, cut each slice into 4 triangles or small squares, depending on your preferred shape.
4. Assemble the Sandwiches:
   Spread a thin layer of the cream cheese mixture onto one side of each bread piece. Place 2-3 cucumber slices on half of the bread pieces, then top with the remaining bread to create little sandwiches.
5. Chill and Serve:
   Arrange the sandwiches on a serving platter. For best results, chill the sandwiches in the fridge for 10-15 minutes before serving, especially on a warm day.

Tip: These sandwiches are perfect for tea parties or brunch. Add a thin slice of smoked salmon or sprinkle some lemon zest.

🍹 Refreshing Punch

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 cups

Ingredients:

• 1 quart pineapple juice (chilled)
• 1 quart orange juice (chilled)
• 1 liter ginger ale (chilled)
• ½ gallon orange sherbet

Nutrition (per cup):

• Calories: 150
• Fat: 0g
• Carbohydrates: 35g
• Protein: 1g

Directions:

1. Mix the Juices:
   In a large punch bowl, pour in the chilled pineapple and orange juice. Stir gently to combine.

2. Add the Ginger Ale:
   Just before serving, pour in the chilled ginger ale. Stir gently again to combine, being careful not to lose the fizz.
3. Add Sherbet:
   Use an ice cream scoop to add large scoops of orange sherbet to the punch. Let the sherbet float on top and slowly melt into the drink.
4. Serve:
   Ladle the punch into cups and serve immediately. The sherbet will add a creamy, frothy texture to the punch.

Tip: For an extra festive touch, garnish each cup with a slice of orange or pineapple.

🥗 Strawberry Spinach Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

• 6 cups baby spinach leaves (washed and dried)
• 1 pint strawberries (sliced)
• ¼ cup sliced almonds (toasted if preferred)
• ¼ cup crumbled feta cheese
• Balsamic vinaigrette dressing (store-bought or homemade)

Nutrition (per 1 cup serving):

• Calories: 120
• Fat: 8g
• Carbohydrates: 10g
• Protein: 4g

Directions:

1. Prepare the Spinach:
   Wash the baby spinach leaves thoroughly and pat them dry using a clean kitchen towel or paper towel. Make sure the spinach is completely dry to avoid soggy salad.
2. Slice the Strawberries:
   Rinse the strawberries under cold water and slice off the green tops. Cut each strawberry into thin slices or quarters.
3. Toast the Almonds (Optional):
   If you’d like to add extra flavor, toast the sliced almonds. To do this, heat a small, dry skillet over medium heat. Add the almonds and stir constantly for 2-3 minutes until they turn golden and smell fragrant. Remove from the heat immediately to avoid burning.
4. Assemble the Salad:
   Add the baby spinach to a large mixing bowl. Top with the sliced strawberries, toasted almonds, and crumbled feta cheese.
5. Dress the Salad:
   Just before serving, drizzle the balsamic vinaigrette over the salad. Start with a small amount and toss the salad to coat the leaves evenly. Add more dressing if needed, but be careful not to overdo it.
6. Serve:
   Serve the salad immediately to preserve the spinach’s freshness. This salad pairs well with almost any meal and is especially refreshing on warm days.

Tip: Add grilled chicken breast or quinoa for extra protein for a heartier salad.

🥐 Chicken Salad Croissants

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: Makes 4 sandwiches

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• ½ cup mayonnaise
• 2 tablespoons plain yogurt (optional, for added creaminess)
• 1 tablespoon Dijon mustard
• ¼ cup celery (finely chopped)
• ¼ cup red onion (finely chopped)
• Salt and pepper (to taste)
• 4 croissants (sliced in half)

Nutrition (per sandwich):

• Calories: 300
• Fat: 20g
• Carbohydrates: 15g
• Protein: 15g

Directions:

1. Prepare the Chicken:
   If you haven’t already, cook the chicken. You can use boiled, grilled, or rotisserie chicken for this recipe. Once the chicken is cooked, shred it using two forks or chop it into small, bite-sized pieces.

2. Mix the Salad Dressing:
   In a medium bowl, combine the ½ cup mayonnaise, 2 tablespoons plain yogurt (if using), and 1 tablespoon Dijon mustard. Stir until smooth and creamy.
3. Add the Vegetables:
   To the dressing, add the ¼ cup finely chopped celery and ¼ cup chopped red onion. Mix until all the vegetables are evenly coated in the dressing.
4. Combine with Chicken:
   Add the shredded or diced chicken to the dressing and vegetable mixture. Stir well to ensure all the chicken is coated with the creamy dressing. Season the chicken salad with salt and pepper to taste. Adjust the amount of salt based on your preference.
5. Prepare the Croissants:
   Slice the croissants in half lengthwise, being careful not to cut all the way through, so they hold together better. You can lightly toast the croissants in the oven or on a pan if you like them crispy.
6. Assemble the Sandwiches:
   Spoon a generous portion of the chicken salad onto the bottom half of each croissant. Close the sandwiches by gently pressing the top half of the croissant over the filling.
7. Serve:
   Serve the chicken salad croissants immediately for the freshest flavor. These sandwiches are perfect for lunch, brunch, or a light dinner.

Tip: You can substitute the croissants with whole wheat rolls or sandwich bread for a lighter option.

🍅 Mini Caprese Skewers

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: Makes 10 skewers

Ingredients:

• 10 cherry tomatoes
• 10 fresh mozzarella balls (small size, also called bocconcini)
• 10 fresh basil leaves
• Balsamic glaze (for drizzling)
• Salt and pepper (to taste)
• Wooden skewers (small size)

Nutrition (per skewer):

• Calories: 80
• Fat: 5g
• Carbohydrates: 3g
• Protein: 5g

Directions:

1. Prepare the Ingredients:
   Wash the cherry tomatoes and basil leaves under cold water. Pat them dry with a clean towel. Drain the mozzarella balls if they’re packed in water.
2. Assemble the Skewers:
   Take a wooden skewer and first thread one cherry tomato onto it. Then add a fresh basil leaf, followed by a mozzarella ball. Repeat this process for each skewer, making the ingredients snug but allowing easy eating.
3. Season the Skewers:
   Lay the assembled skewers on a serving platter. Drizzle the balsamic glaze over each skewer for a tangy, slightly sweet flavor. If you don’t have a balsamic glaze, use a simple balsamic vinegar reduction (simmer balsamic vinegar on the stove until it thickens). Sprinkle the skewers with a pinch of salt and pepper to taste.
4. Serve:
   Serve the mini Caprese skewers immediately, as an appetizer or alongside other snacks. The fresh flavors of the tomatoes, basil, and mozzarella make these skewers light and delicious.

Tip: For extra flavor, drizzle with olive oil or add a small slice of prosciutto before serving.

🧁 Pink Lemonade Cupcakes

Prep Time: 15 minutes
Total Time: 45 minutes
Servings: Makes 12 cupcakes

Ingredients:

• 1 box lemon cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup pink lemonade
• Pink food coloring (optional)
• Lemon frosting (store-bought or homemade)
• Lemon zest (for garnish)

Nutrition (per cupcake):

• Calories: 250
• Fat: 12g
• Carbohydrates: 35g
• Protein: 2g

Directions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners to prepare for baking.

2. Prepare the Batter:
   In a large mixing bowl, combine the lemon cake mix, 3 large eggs, ½ cup vegetable oil, and 1 cup pink lemonade. Use a hand mixer or whisk to mix the ingredients until smooth, ensuring no lumps remain. Add a few drops of pink food coloring to enhance the color.
3. Fill the Cupcake Liners:
   Using a spoon or an ice cream scoop, evenly divide the batter among the 12 cupcake liners, filling each about ⅔ full. This will give them room to rise without spilling over.
4. Bake the Cupcakes:
   Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be slightly golden but still soft to the touch.
5. Cool the Cupcakes:
   Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely before frosting.
6. Frost and Garnish:
   Once the cupcakes are fully cooled, frost them with your lemon frosting. You can pipe the frosting using a piping bag for a professional look or spread it with a knife for a more rustic finish. Sprinkle a little lemon zest on top for a burst of citrus flavor.
7. Serve:
   Enjoy these refreshing pink lemonade cupcakes at room temperature. They’re perfect for birthday parties, summer picnics, or as a sweet treat any time.

Tip: To make homemade lemon frosting, mix 1 cup of butter, 3 cups powdered sugar, 2 tablespoons fresh lemon juice, and a teaspoon of lemon zest until smooth.