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Kit Kat Sandwiches

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Kit Kat Sandwiches

Take those KIT KAT's up a notch!
Prep Time5 mins
Course: Snack
Cuisine: American
Keyword: kit kat

Ingredients

  • 1/4 cup whipped cream cheese Can use regular- must be softened!
  • 1/4 tsp vanilla extract
  • 2 tbsp sugar
  • 8 Fun Size (2 pack) Kit Kat Bars You can use bigger and break into sets of 2!
  • 4 Large/Medium Fresh Strawberries- cleaned

Instructions

  • First unwrap your Kit Kat Bars and set aside.
  • Then take your whipped cream cheese- add vanilla extract and sugar Whip Together!
  • Next slice your strawberries in to flat slices.
  • Then take a two section of KIT KAT and spread cream cheese mix on top.
  • Next top with sliced strawberries.
  • Then finish off by topping with another two section of KIT KAT!

Notes

Feel free to add chopped nuts, pretzels or sprinkles in the sandwich!
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Oatmeal Cream Pies with Jam and Toasted Pecans

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Oatmeal Cream Pies With Jam and Toasted Pecans

A great twist on snack time classic
Prep Time5 mins
Total Time5 mins
Course: Snack
Cuisine: American
Servings: 4

Equipment

  • sautee pan

Ingredients

  • 4 oatmeal cream pies
  • 8 tbsp Jam Your Favorite Flavor- we reccommend blackberry
  • 1/2 cup chopped pecans *can also use walnuts or pretzels
  • 1/2 tsp cinnamon
  • Cooking spray

Instructions

  • 1. Toss your CHOPPED PECANS in a bowl with 1/2 TEASPOON of GROUND CINNAMON
  • 2. On medium heat, toast in a sautee pan sprayed with COOKING SPRAY the CINNAMON PECANS for 3 minutes or until slightly darker brown and fragrant
  • 3. Carefully cut OATMEAL CREAM PIES in half lengthwise
  • 4. Spread JAM over one half of the opened OATMEAL CREAM PIES.
  • 5. Top with the TOASTED PECANS
  • 6. Add the top half of the OATMEAL CREAM PIES
  • 7. EAT!

Video

Notes

You can mix up the recipe and use WALNUTS or PRETZELS in place of the PECANS. Also, feel free to choose your favorite JAM flavor to fill your pies with- we recommend blackberry or blueberry jams!
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Pepperoni Parmesan Crisps

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Pepperoni Parmesan Crisps

A great snack with little to no carbs!

Ingredients

  • Grated Parmesan Cheese
  • Pepperoni
  • Italian Seasoning Blend
  • Tomato Sauce (or Marinara Sauce) HEATED
  • *Cookie sheet with parchment paper

Instructions

  • Preheat oven to 400 Degrees F
  • Chop up PEPPERONI into small chunks.
  • On parchment lined cookie sheet, place 2 tablespoons of PARMESAN CHEESE for each crisp desired.
  • Pat down PARMESAN CHEESE into a circle.
  • Top with PEPPERONI chunks and ITALIAN SEASONING (you may need to sprinkle a little more CHEESE ON TOP)
  • Bake for 5-8 minutes or until lightly brown
  • Cool completely before removing from cookie sheet
  • Eat with HEATED TOMATO SAUCE

Notes

Make it vegetarian and omit the pepperoni!
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SmOreos

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SmOreos

A great twist on a tasty classic!

Ingredients

  • Oreos- Any Flavor You Want... they even have Smores Flavor Oreos
  • Large Marshmallows
  • Chocolate Bars
  • Bamboo Skewer
  • Candle & Matches

Instructions

  • 1. Prep your each Oreo you want to make by splitting into two
  • 2. Place piece of Chocolate Bar on one 1/2 of Oreo in prep for toasted marshmallow
  • 3. Carefully toast marshmallow over lit candle using the bamboo skewer until desired toastedness is achieved
  • 4. Add toasted marshmallow to oreo & chocolate half
  • 5. Top with other oreo half and slide off skewer.
  • 6. Eat!

Notes

Kick it up a notch by using Peanut Butter Cups or Carmel Bars or Crunch Bars instead of plain chocolate bars! Your mouth will thank you 😉

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Takes a Bite out of Baked Avocado Eggs

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Watch Mary Jane clean her apartment and find avocados in an odd place. So she makes Baked Avocado Eggs with the help of her friend Mexican Lightbulb.

Featuring

MNN Air Dates:  5/21/2018 and 6/4/2018

Credits

Music

  • “Greasy Wheel”
  • “Cooking Music” by Evan Cannon
  • “I’ve Got Munchies” by Sharon Jamilkowski, and Jenn Dodd
  • “Take On Me”
  • “Heavy Water”
  • “Progressive House”
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Baked Avocado Eggs

Posted on by by Posted in Recipes

 

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Baked Avocado Eggs

A great for a snack to brunch to dinner.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 1

Ingredients

  • 1 Ripe Avocado
  • 2 Eggs
  • Salt and Pepper
  • Salsa

Instructions

  • Preheat Heat Oven to 425 Degrees.
  • Then, cut the ripe AVOCADO in half.
  • Scoop out about 2 tablespoons of flesh from the center of the AVOCADO (so it will have enough room for the egg).
  • Place the AVOCADO into a small baking dish or pan.
  • Crack an EGG into each AVOCADO half.
  • Place in the oven and bake for 15 to 20 minutes.
  • Remove from oven and season with SALT and PEPPER.
  • Garnish with SALSA!

Notes

For an extra crunch, add tortilla chips to make it a meal!

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Takes A Bite Out Of Elvis Quesadillas

Posted on by by Posted in Episodes

Watch Mary Jane count her vacation money and realizes she can go on her dream vacation. She celebrates by making an Elvis Quesadilla with the help of her friends Mexican Lightbulb and Pac Man.

Featuring

MNN Air Dates:  2/12/18 and 2/26/18

Credits

  • Executive Producer: Sharon Jamilkowski
  • Cooking/Judgement Chihuahua/Patriotic Tea Writer: Sharon Jamilkowski
  • Stuffed Comedy Talent: Sharon Jamilkowski,  Nick Bowan, Leslie Marseglia, Percy Lambert, Rocco Marrongelli
  • The Jimmy Swaggers: Bryan Hurt and Kenneth Monreal
  • Cooking Camera: Percy Lambert and Sharon Jamilkowski
  • Ricky Writers: Nick Bowan and Sharon Jamilkowski
  • Cooking Costume Designer: Susan Ducey
  • Puppet Designer: Jan Williams
  • I’ve Got Munchies Graphic Designer: Dallas Dodd, Sharon Jamilkowski 
  • Editor: Sharon Jamilkowski
  • Puppeteer: Percy Lambert
  • “The Power of Love”
    • Music Arranged by Miguel Bolivar
    • Shot and Edited by Dan Silver
    • The Garden State Saxophone Quartet: Miguel Bolivar, Robbie Harvey, Ellis Jasenovic, Rob Quinn
    • Manheim: Tim Girrbach
    • Mustache Sax Logo: Aimee Thomas
  • Animals: Dewey, Gracie and Merlin

Music

  • “Greasy Wheel”
  • “Cooking Music” by Evan Cannon
  • “I’ve Got Munchies” by Sharon Jamilkowski,  and Jenn Dodd
  • “Grand Victory”
  • “So 80s”
  • “The Power of Love”
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Elvis Quesadilla

Posted on by by Posted in Recipes
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Elvis Quesadilla

A great spin on the “ELVIS” Sandwich.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1

Ingredients

  • 1 Flour Tortilla
  • Peanut Butter
  • 1 Banana sliced
  • 1 Strip of Bacon cooked and crumbled Or Use Bacon Bits
  • Mini Chocolate Chips
  • 1 tablespoon of Butter

Instructions

  • Spread PEANUT BUTTER over one side of FLOUR TORTILLA.
  • Then top half of the FLOUR TORTILLA with BANANA SLICES, BACON BITS and MINI CHOCOLATE CHIPS.
  • Next, fold TORTILLA in half.
  • Then melt 1 tablespoon of BUTTER on heated stove top pan.
  • Next, add folded TORTILLA to pan and heat until golden brown.
  • Then, flip and heat other side until golden.
  • Lastly, cut QUESADILLA into bite sized slices and EAT!

Video

Notes

Make it vegetarian and leave off the bacon!
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Ranch Crackers

Posted on by by Posted in Recipes

 

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Ranch Crackers

A great recipe to jazz up those basic saltine or oyster crackers!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins

Ingredients

  • ¼ cup vegetable oil
  • 1 16- oz. box oyster crackers or saltines
  • 1 1- oz. packet Ranch Salad Dressing & Seasoning Mix about 2 tablespoons
  • ¼ teaspoon garlic powder

Instructions

  • 1. Preheat the oven to 250°F.
  • 2. In a small bowl, add the oil, Ranch Salad Dressing Seasoning Mix, and garlic powder. Stir until mixed through.
  • 3. In a 1-gallon-size baggie, add the crackers and oil mixture.
  • 4. Seal the bag and toss until well-coated.
  • 5. Arrange the crackers on an ungrease pan in a single layer.
  • 6. Bake the crackers for 15 to 20 minutes or until golden.

Notes

Don't like ranch? Use Italian seasoning mix instead.
Want to make a munchies inducing cracker? Substitute the vegetable oil with herbal THC infused oil for a more potent blend.

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Takes a Bite out of Snickers Croissants

Posted on by by Posted in Episodes

Watch Mary Jane get ready for a date with the help of her Mexican Lightbulb by making Snickers Snickers Croissants.

Featuring

MNN Air Dates:  9/25/2017 and 10/9/2017  

Credits

  • Executive Producer: Sharon Jamilkowski
  • Cooking/Babz Writer: Sharon Jamilkowski
  • Stuffed Comedy Talent: Sharon Jamilkowski, Nick Bowan, Percy Lambert, Marissa Parness, Kenneth Monreal, Bryan Hurt.
  • The Never Ending Story Video: Tim Girrbach ,Directed by Wendy Seyb, Shot/Edited/ After Effects/Magic by Hiram Becker, Sabrina: Katie Sexton, Patrina: Kelly Filios, Katrina: Jen Eden, Dieter- the Flying Saxophonist: Miguel Bolivar, Falkor: Alfie Girrbach, Manheim Tuttlingen: Tim Girrbach, Saxophone Quartet- Baritone: Rob Quinn Tenor: Mark Phillips, Alto: Dan Hutchinson, Soprano: Miguel Bolivar, Sound Engineer: Sammy Bananas, Costumes: Dave Adamick
  • The Hot Goss–  Directed by: Meghan O’Brien , Written by: Lindsey Barrow, Produced by: Lauren Bancroft, DP: Meghan O’Brien, Sound: Doug Mackay, Editor: Eric Reichert, Starring: Elizabeth Warren – Lindsey Barrow, Bernie Sanders – Steph Garcia, Paul Ryan – Maggie Mae Fish,Kamala Harris – Joanna Jones, Kellyanne Conway – Amy Albert, Betsy DeVos – Rebecca Edwards, Dick DeVos – Josh Callahan, Hillary Clinton – Tara Copeland
  • Cooking Camera: Percy Lambert and Sharon Jamilkowski
  • Ricky Writers: Nick Bowan and Sharon Jamilkowski
  • Cooking Costume Designer: Susan Ducey
  • Puppet Designer: Jan Williams 
  • I’ve Got Munchies Graphic Designer: Dallas Dodd, Sharon Jamilkowski 
  • Editor: Sharon Jamilkowski
  • Puppeteer: Percy Lambert

Music

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