Happy Hour Bites Across the U.S.
Discover the most enticing, shareable food bites designed for unforgettable happy hour dates. From artisanal appetizers to modern twists on classic snacks, we’ve curated the best nibbles to elevate your evening encounters.
The Perfect Mulled Apple Cider
Warm up your winter gatherings with our signature mulled apple cider recipe. Infused with cinnamon sticks, star anise, and fresh orange zest, this comforting beverage is the quintessential happy hour companion for chilly evenings.
Keto Fat Balls
These little freezer bites are what I reach for when I'm running out the door. A handful of pantry staples, a quick roll, and they wait in the freezer for me. I nibble one a little bite at a time, and it carries me through the afternoon.
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Makes about 18 balls
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Ingredients
- 1/2 cup coconut oil
- 1/4 cup cocoa butter, chopped or wafers (food-grade)
- 1/3 cup unsweetened cacao powder
- 1/4 cup unflavored or vanilla protein powder
- 3/4 cup walnuts, finely chopped
- 1 teaspoon pure vanilla extract
- Stevia to taste (start with about 1/4 teaspoon pure powder or 10 drops liquid)
- A pinch of sea salt
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Steps
1. Melt the coconut oil and cocoa butter together in a small saucepan over the lowest heat, stirring until just melted. Take it off the heat.
2. Whisk in the cacao powder, protein powder, vanilla, stevia and salt until smooth. Taste and add a little more stevia if you like.
3. Stir in the chopped walnuts.
4. Chill the bowl in the fridge for 20 to 30 minutes, stirring once, until the mix is thick enough to scoop.
5. Scoop about a tablespoon at a time and roll into balls. Set them on a parchment-lined plate or tray.
6. Freeze for at least 1 hour, until solid.
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Storage
Keep them in a sealed container in the freezer for up to 3 months. They soften quickly at room temperature, so I take one out right before I head out and nibble it a little bite at a time.
Four-Can Chicken Hominy Soup
Regina's Recipe
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This is my 15-minute pantry soup. It's cozy, a little like a quick pozole, and it's built on four cans.
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What you need: 1 can chicken (drained), 1 can hominy (drained and rinsed), 1 can diced tomatoes (with juice), 1 can of your favorite beans (drained and rinsed; black, pinto, or white all work), 2 cups water with 2 chicken bouillon cubes (or 2 teaspoons bouillon paste), 1 teaspoon cumin, 1/2 teaspoon garlic powder, and salt and pepper. If you have lime, cilantro, avocado, or crunchy tortilla strips, they make great toppings.
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How I make it: pour everything into a pot and stir until the bouillon dissolves, and bring it to a simmer. Let it bubble gently for 10 minutes so the flavors come together, then taste and season. Ladle it into bowls and sprinkle on a handful of shredded Monterey Jack (or your favorite cheese) so it melts into the hot soup, then top with tortilla strips and any other toppings you like.
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Easy, filling, and on the table before you know it.