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5 Delicious Snacks For A Lumbersexual Party

These snacks were originally cooked up for a lumbersexual-themed “bro-dal” shower menu. You can check out the full party plan here.

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Bourbon-Bacon Trail Mix

Makes 8 cups


½ lb bacon, sliced crosswise into ¼-inch strips

1 cup maple syrup

½ cup bourbon whiskey

1 teaspoon cayenne pepper

½ teaspoon cinnamon

1 tablespoon kosher salt

4 cups unsalted mixed nuts (any combination of nuts will work!)

2 cups plain Chex cereal

2 cups mini pretzels


1. Line two large baking sheets with parchment paper and preheat the oven to 300°F.

2. Combine the maple syrup and bourbon in a small pot over medium heat. Bring to a boil, then lower heat and simmer until it's reduced to the consistency of a thick syrup, about 8–10 minutes. Meanwhile, cook the bacon.

3. Heat a large skillet over medium-low heat. When the skillet is hot, add the strips of bacon. Let the bacon cook, stirring occasionally, until the fat has rendered and the bacon is very crispy, about 10 minutes.

3. Add the reduced maple-bourbon syrup, cayenne, cinnamon, and kosher salt to the rendered bacon fat in the skillet, and stir to combine. Bring the mixture to a simmer, then turn off the heat. Let the mixture cool in the pan for 5 minutes.

4. Combine nuts, Chex, and pretzels in a large, heatproof mixing bowl. Pour the cooled bourbon-bacon mixture into the bowl and use a heatproof spoon or spatula to mix everything together until the nuts, Chex, and pretzels are evenly coated.

5. Spread the mixture out over the two lined baking sheets, and bake at 300°F for 20 minutes. It won't be totally dry and crispy when you take it out of the oven, but will crisp as it cools.

6. Cool completely, then break up any large pieces and serve.


Spread everything out over two parchment-lined baking sheets. Bake in a 300°F oven for 20 minutes, until everything is crispy. Let the trail mix cool to room temperature before serving.

Easy Corn On The Cob

Serves 8–10 as an appetizer


5 large ears of corn, husks and silk removed

3 tablespoons unsalted butter, at room temperature

2 teaspoons paprika (optional)

kosher salt and freshly ground pepper


1. Preheat the oven to 450°F.

2. Slice each ear of corn crosswise into pieces about 2 inches thick. Add the cut corn to a large mixing bowl, then add the butter and toss, coating the corn with the soft butter. Add paprika, if using, and season with salt and pepper.

3. Cut four large squares of aluminum foil (each about 12-by-12 inches), and divide the seasoned corn evenly between the squares, placing the pieces in the center of each square. Bring the edges of each square together over the corn to form pouches. It's OK if they're ugly, or if they're not completely sealed.

4. Put the foil pouches on a baking sheet and roast the corn in the preheated oven until soft, 18–20 minutes.

5. Let cool for at least 5 minutes, then unwrap the foil and serve.


Bratwurst Sliders with Peppers, Onions, and Sauerkraut

Serves 8–10 as an appetizer

Adapted from Chaos in the Kitchen


1 large sweet onion, thinly sliced

5 cloves garlic, thinly sliced

kosher salt and freshly ground pepper

1, 12-ounce bottle lager beer

1 ½ lbs bratwurst sausages

2 cups chicken stock

3 tablespoons unsalted butter, cut into ¼-inch cubes

1 large red bell pepper, cored and thinly sliced

1 large green bell pepper, cored and thinly sliced

3 cups sauerkraut, drained, liquid reserved


1. Heat a large cast iron skillet or dutch oven over medium heat. Add onion, garlic, beer and bratwurst. Season with salt and pepper, and bring the mixture to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beer is reduced to the consistency of syrup (don't reduce it more than that, or it'll burn), about 10 minutes.

2. Turn the heat up to medium-high and add the chicken stock, butter, and sliced bell peppers. Bring the stock to a boil, then reduce it to a simmer. Cook, stirring occasionally, until the sausages are cooked through, the peppers are soft, and the liquid has again reduced to the consistency of syrup, about 10 minutes more.

3. With the skillet over medium heat, push the sausages to one side of the skillet and the peppers to the other side. Add the drained sauerkraut to the skillet on top of the peppers. Cook, stirring the sauerkraut and peppers together and flipping the sausages every couple of minutes, until the sauerkraut is heated through and lightly browned and the sausages are browned on all sides, about 6 minutes. If the sauerkraut starts to stick or burn, add a few tablespoons of the reserved sauerkraut liquid.

4. To serve, take the sausages out of the skillet and slice them diagonally into coins about 1 inch thick. Spread the sauerkraut and pepper mixture out over the skillet, then put the sliced sausages back in the skillet on top of the vegetable mixture. Serve with whole grain mustard and rolls or sliced baguette.


Skillet S'mores Dip

Serves 8–10


1, 12-ounce bag semi-sweet chocolate chips

1, 10-ounce bag jumbo marshmallows

1, 14-ounce box graham crackers


1. Preheat the oven to 450°F.

2. Pour the chocolate chips into a large skillet and spread them out in an even layer. Top with a layer of marshmallows, making sure the chocolate chips are completely covered. It's OK if you don't use the entire bag of marshmallows.

3. Bake in the preheated oven until the chocolate is melted and the marshmallows are golden brown, 8–10 minutes.

4. Let the dip cool for at least 5 minutes, then serve with the graham crackers.


Bake in a 450°F oven just until the marshmallows are browned, then serve with graham crackers for dipping!

Lauren Zaser / BuzzFeed

The chocolate will be melted by the time the marshmallows are browned, which will take 8–10 minutes.