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8.
Snackster Snack n’ Sandwich Maker Use and Care Guide
PEANUT BUTTER AND JELLY
8 TBL peanut butter
4 TBL jelly, jam or preserves
8 bread slices
Spread 2 tablespoons of peanut
butter and 1 tablespoon of jelly
on unbuttered side of bread.
Cover with bread and toast.
CHERRY PIE
1 cup cherry pie filling, or any
flavor pie filling
8 bread slices
powdered sugar icing
Add two tablespoons filling per
pocket between bread; toast.
Drizzle with icing.
Hot Pockets
Condition cooking surfaces and preheat sandwich maker.
Recondition after each batch of hot pockets. These recipes do not use
bread. Combine the ingredients or follow special instructions. Add
amount specified in recipe per pocket and cook according to recipe
or until done.
DO NOT OVERFILL. DO NOT LATCH.
CRAB CAKES
2 cups cooked crab meat,
shredded
2 eggs, beaten
1 TBL mustard
2 TBL Worcestershire
®
sauce
1 tsp Old Bay
®
seasoning or salt
pepper
2 cups bread cubes
Combine ingredients and add
1
⁄
3
to
1
⁄
2
cup filling per pocket.
Cook 6-8 minutes.
STUFFING
1 small box dry stuffing mix
2 TBL milk
1 egg, beaten
Cook stuffing according to
package directions and then
add milk and egg.
Toss to moisten. Add
1
⁄
3
to
1
⁄
2
cup filling per pocket.
Cook 5-7 minutes.
PANCAKE PUFFS
Mix pancake batter using
boxed mix or home-made
recipe. Add
1
⁄
4
cup batter into
each pocket, cook 5-7 minutes.
Serve with butter and syrup.
CORN BREAD/MUFFIN MIX
Mix according to package or
recipe directions. Add
1
⁄
4
cup
batter into each pocket. Bake
5-7 minutes.