Thank you Kroger and Tyson for partnering with me on this post. All thoughts and opinions are my own.
I‘m loving the snack/grazing board trend lately. It’s so easy to pull together and I’ve found when we’re entertaining friends and family, they love it too! It’s a foolproof way to serve a bunch of yummy things together but without using every serving piece I own. Plus this snack board is toddler-friendly!
We live a stone’s throw away from our neighborhood Kroger store so I stopped in to grab a handful of items to make a snack board. When I’m making a themed board like this I love to find ways to make familiar foods a little more creative. Piper loves Hillshire Farm Lit’l Smokies and Tyson Crispy Chicken Strips so I knew I needed to do something festive with those.
For this board, I actually used a tray with sides to help keep the various snacks contained versus a normal wooden board. I really love how it turned out!
First, you’ll preheat the oven to 375 degrees to make the spiders and snakes and while those cool you’ll turn it up to 400 for the mummy corn dogs and chicken tenders!
Preheat oven to 375 degrees. Use a knife to cut four small slits on each end of the Lit’l Smokies to create the legs. Then use a thin piece of dough and wrap it around the center similar to what you’d do when making pigs in a blanket. Put all the spiders with the dough seam down on a cookie sheet and bake for 12-14 minutes or until golden on top. Remove from the cookie sheet immediately I used small chocolate sprinkles for the eyes.
Preheat the oven to 375 degrees. Cut dough into long strips and roll out so they’re snakelike. Then wrap the dough around the hotdog. Bake for 12-14 minutes and remove from the cookie sheet immediately to allow them to cool. Cut the raisins into small pieces for the eyes. Create strips with the roasted red peppers and cut a V in the top for the tongue.
The Ball Park Hot Dogs are made of 100% beef, no nitrites or nitrates added, and no preservatives, so I feel great about eating them and serving them too!
Preheat oven to 400 degrees. Place corn dogs on a cookie sheet and bake for 18-20 minutes until golden brown. Remove from the cookie sheet and place on a cooling rack or plate. Once they are room temp, you will drizzle the sauce across the top to look like a mummy. The messier the better! Add a little bit of dressing to the back of the eyes and place on the corndogs.
Preheat oven to 400 degrees. Place chicken strips on a baking sheet and cook for 18-20 minutes. Remove from oven and allow to cool. Once they are room temp spread the ranch on one side of the tortilla and then place the chicken strip on one side and roll the tortilla around it. Cut into one-inch slices and skewer with a toothpick and add olive slices as eyes.
Once everything is made and cooled, you can start assembling the platter. I like to rearrange the bigger items separately and scatter in veggies and cheese throughout. I put avocado dip and hummus in bowls and added those for dipping the veggies.
And if you need a creative spin on a classic Bloody Mary, add Lit’l Smokies!