Caramel Apple Snack Mix

This is a fun snack mix that is full of Fall flavors.  It makes quite a bit so the whole family will have plenty of snacks for watching football games or to take along to work/school.

Caramel Apple Snack Mix

8 cups popcorn
4 cups Golden Grahams cereal
8 oz cashews
1 cup brown sugar
1/2 cup butter
3/4 cup light corn syrup
1/2 tsp baking soda
1 tsp vanilla
5 oz dehydrated apples
Combine popped popcorn, cereal and cashews in a large bowl.  In a large saucepan, melt butter.  Combine with brown sugar and corn syrup.  Bring to a boil and let boil for 5 minutes without stirring.  Remove from heat and stir in baking soda and vanilla.  Mix together well and pour over popcorn mixture.  Bake for 1 hour at 250°, stirring every 15 minutes.  Remove from roaster and spread out on wax paper.  Store in a airtight container.

Peach Salsa

It's peach season and I've been meaning to make peach salsa for years now and finally got around to it over the long holiday weekend.  I bought a really good vegetable cutter off Amazon called LOVKITCHEN cutter and the peaches and tomatoes were cut in seconds.  The jalapeno skin was too thick but it did leave scores so you could cut in even pieces easily. This salsa can be eaten with chips or top it on chicken or pork chops.

Peach Salsa

4 ripe peaches, peeled and diced

3 tomatoes, peeled, seeded and diced

1/2 jalapeno, seeded and diced

1/2 cup onion, diced

juice from 1 lemon

1/2 tsp ancho chili powder

2 tbsp. brown sugar

2 garlic cloves, minced
1 tbsp. cilantro

Sea salt & pepper to taste

Place all the ingredients in a large saucepan and cook until onions and garlic are tender.  If really juicy, cook until it thickens.  Can what you don't intend to use right away.

Parmesan Ricotta Herb Dip/Spread & Italian Won Ton Crisps

Looking for something to serve for the big game this weekend?  This easy to make dip comes together in minutes and only needs to sit in the refrigerator for an hour before serving so you can make it in advance.  Serve it with toasted baguette slices or Italian Won Ton Crisps (recipe below)

 

Parmesan Ricotta Herb Dip/Spread

16 oz whole milk Ricotta

¾ cup freshly grated Parmesan cheese

½ tsp salt

½ tsp freshly ground pepper

2 tbsp freshly minced parsley

Mix the ricotta, Parmesan, salt and pepper together and place in a sealable container in the refrigerator for at least an hour.  When ready to serve, place in your favorite serving dish and top with the parsley.

 

Italian Won Ton Crisps

Won Ton Wrappers – as many as you’d like

Garlic olive oil

Parsley flakes

Parmesan cheese, grated

Cut won tons diagonally.  Spread out on parchment lined baking sheets.  Brush garlic olive oil over the top of each won ton.  Sprinkle parsley flakes on top and then add a pinch of Parmesan cheese to each crisp.  Bake for 7 minutes (be sure to check) until golden brown at 350°.  Store in an air tight container.

Roasted Garlic White Bean Hummus

A hint of lemon, Parmesan cheese and creamy garlic for a healthy dip for veggies or Pita chips.  This dip can be made within minutes (after you roast the garlic).  I happened to have Meyer lemons on hand so I used the zest and juice from one of those but put the measurements in the recipe for using a regular lemon.

Roasted Garlic White Bean Hummus

6 cloves garlic (roasted for 1/2 hour at 350° wrapped in aluminum foil)
1 can white cannellini beans, rinsed and drained
1/4 cup Parmesan cheese, freshly grated
1 tbsp lemon juice, fresh
zest from 1/2 of a lemon
1 tbsp extra virgin olive oil
3 tbsp water
pinch of sea salt

Blend all the ingredients in a food processor until smooth and creamy.  Place in a serving dish and top with a tsp of extra virgin olive oil and some Parmesan flakes.

Peanut Butter Lover’s Snack Mix

Who doesn’t love the creamy taste of peanut butter? Imagine it now over salty treats and popcorn and you’ll be gathering all the ingredients to throw together for this easy to make treat for the family.

Peanut Butter Lover’s Snack Mix

¼ cup popcorn (unpopped measurement)  Be sure to remove all the unpopped kernels

½ cup honey

1/3 cup sugar

½ cup natural peanut butter

½ tsp salt

Combine all of the above ingredients in a saucepan and bring to a simmer.

Pour over the following and mix completely. 

Popped popcorn (see above)

2 cups mini pretzels

1 cup salted peanuts

Spread out to dry on wax paper lined pans.  After it has cooled, mix in 1 cup Reese’s Pieces

BBQ Chicken & Bacon Poutine

It's football season and you want great snacks to compensate in case your team isn't on the winning side.  Why not serve a tray of hot bbq chicken poutine to your team of cheering fans...they'll appreciate it and cheer for you.  




BBQ Chicken Poutine

2 large russet potatoes, peeled and sliced
1 tbsp extra light virgin olive oil
1/4 tsp paprika
salt and freshly ground black pepper to taste

Place potatoes in a small bowl.  Mix spices in a separate small bowl.  Drizzle olive oil over potatoes.  Toss in spices and make sure the fries are evenly coated.  Bake for 45 minutes at 350°.

BBQ Gravy ~

1 tbsp butter
1 tbsp flour
1 cup chicken stock
1/3 cup bbq sauce

Whisk together melted butter and flour in a small saucepan.  Add in the chicken stock and bbq sauce.  Cook over medium heat until thickened.

1 chicken breast, cooked and shredded (approximately 1 cup)
3 slices bacon, cooked and crumbles
5 oz cheddar cheese curds

Place baked french fries at the bottom of an oven ready pan.  Top with shredded chicken, bacon and cheese curds.  Return to oven for 5 minutes to a raised temperature of 400°.  Remove from oven and top with 1/4 cup hot bbq gravy.  Serve immediately.

Pumpkin Biscotti

I woke up feeling ambitious this morning.  After reading the news, I had a choice - craft, read or cook.  I had some pumpkin that I had baked this fall and froze in small packets so I grabbed one of those and thawed it in warm water.  Plus it was chilly outside (18) so warming up the kitchen was a nice start to whatever happens next.

Pumpkin Biscotti

Mix all the dry ingredients in a bowl ~

2 1/2 cups flour
1 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt

Add in ~

1/2 cup pumpkin
2 large eggs, slightly beaten
1 tsp vanilla

This mixture will seem really dry at first.  Walk away, start the oven, grease the pan...the pumpkin will gradually work it's way and moisten the flour mixture.  When the flour is all incorporated, shape into a log shape - about 12" long and 3-4" wide, 1" high.  Place on a greased baking sheet.  Bake at 350° for 30 minutes.  Remove from oven and let cool for 15 minutes.  Cut at a diagonal in 1/2" slices.  Place back on baking sheet and bake for 10 minutes at 300°.  Turn biscotti over and bake another 10 minutes.  Let cool and store in an airtight container.

Fall Snack Mix

The Fall and Christmas season always makes me think of snack mixes.  Maybe it's the return of football and hockey seasons and having a fun snack on hand to enjoy the games with.  The only question was whether to make it a savory or a sweet mix.  This time, I went with the sweet option with a hint of cinnamon.  The blue tortilla chips were a colorful addition.  You can sub in regular ones but with Halloween fast approaching, I liked the color.

Fall Snack Mix


Place in a roaster pan ~

1/4 cup popcorn, measurement is unpopped
4 cups Crispix
2 cups tortilla chips, blue or regular
1 cup pretzels
2 cups apple chips
In a small pan, melt 1 stick of butter.  When melted, add 1/3 cup brown sugar and 1 tsp cinnamon.  Stir and pour over the popcorn mixture.  Bake for 1 hour at 250°, stirring every 15 minutes.  Allow to cool and pour into a serving container.  

Add to this mixture ~

1/2 cup Peanut M & M's in fall colors
1 cup Candy Corn

Taco Quesadillas

It's college football game day so a special snack is needed for viewing the game.  Today I made these taco quesadillas....yes, I still have a quesadilla maker but you can easily assemble these and cook in a large frying pan (turning once).  Plus you can make these in any size of flour tortilla that you want.  I used the 8" tortillas.  I'm adding in my recipes for refried (crock pot) beans that I freeze in 1 cup containers and my homemade taco seasoning (little salt vs commercial...I just add in the amount that I prefer).  You can make the quesadillas ahead of time and do a quick reheat in the oven to serve a crowd instead of making them one at a time.

Taco Quesadillas

1# ground beef, seasoned with salt and pepper
1/4 cup onions, minced
1/3 cup water
2 tbsp taco seasoning (recipe below)

Brown the ground beef and seasonings.  Add in onions before it's completely cooked and finish cooking with them in.  Add in the seasoning and water and cook another 5 minutes.
Spread one tortilla with refried beans (about 2 tbsp for an 8" tortilla).  Top with 1/3 cup taco meat and then 1/4 cup shredded Mexican or cheddar cheese.  Cook in your quesadilla maker or frying pan until a nice, golden brown.  Cut into 6-8 pieces and serve with hot sauce and sour cream.


Taco Seasoning

1 tbsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp cumin
1/2 tsp paprika
1/4 tsp parsley
1/4 tsp  oregano
1 tsp pepper, freshly ground
1/2 tsp salt

Place in a sealable plastic bag or container that's airtight and mix well.  Double or triple the recipe to have on hand for future use.

Crockpot refried beans

2 cups pinto beans
1/2 cup onion, peeled and chopped
2 dried chile chipotle
2 large garlic cloves, finely chopped
1 tbsp cumin
1 cup V8 Juice
salt and freshly ground black pepper to taste

Rinse and clean pinto beans and soak overnight.  Put in crockpot on high with onions, garlic and chile chipotle on high.  Cook for 8 hours occasionally stirring and adding liquid as needed (the V8 juice and water).

When the beans are soft, mash and add cumin, salt and freshly ground pepper.

Barbecue Potato Chips

It's funny how things change as you get older.  I never liked the ripple potato chips as a child (or old fashioned wieners).  No one else's parents had them.  They had the regular thin potato chips and thin-skinned hot dogs.  Now, I'm my parents daughter and prefer things just like they did.  At least potato chip and hot dogs.  I still will cringe at the thought of asparagus.  Since I love rippled potato chips, I wanted to season some in a barbecue flavor myself.  You'll see sugar as an ingredient.  You can leave it out but if you want your chips to taste like those you buy at the market, you need to add the sugar.

 


Barbecue Potato Chips

1 bag ripple potato chips - 5-6 oz
2 tsp chili powder
1 tbsp sweet paprika
1/2 tsp mustard powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp sugar
1 dash cayenne

Lay the potato chips spread out on a jelly roll pan. Bake for 5 minutes at 350°.  While the chips are heating mix the spices in a small dish.  Remove the chips from the oven and place in a gallon size sealable bag.  Careful - the chips are hot.  Sprinkle the spice mixture over the chips and shake until evenly distributed.

Roasted Tomato Bruschetta

My tomatoes are still growing and not ready to use quite yet.  I found some lovely colored cherry tomatoes in the grocery store that were just too pretty to pass up.  The smell of garlic and tomatoes when you roast these is mouth watering.  They are pretty versatile too.  My first batch is being used for bruschetta and my next to top a pizza.

Roasted Tomato Brushetta

Roasted Tomatoes ~

1# cherry or grape tomatoes
2 tbsp. garlic olive oil
2 springs of thyme
1 tsp sea salt
1/2 tsp freshly ground pepper

Line a baking sheet with non-stick aluminum foil.  In a bowl, sprinkle the tomatoes with garlic olive oil and the spices.  Toss and make sure they are evenly covered.  Spread the tomatoes out on the baking sheet.  Bake for 30 minutes at 350°. 

Slice French or Italian bread in 1/2" slices. Brush with a light coating of olive oil and bake for 10 minutes at 350°.  Place warm roasted tomatoes on the toasted bread and top with a slice of Parmesan cheese.

Here's a picture of the roasted tomatoes on their own ~

Roasted Corn Dip

If you are looking for a great summertime dip recipe that can be served cold, this is it.  Plus it's packed with lots of sweet corn which is really reasonably priced this time of year.  Plus it has just the right amount of heat that will keep your crowd dipping corn chips in and enjoying the taste of summer.  I used Fontina cheese for it's mild, nutty taste but you can substitute in mozzarella.  If you like bacon, cook and drain 4 pieces before crumbling into dip.

Roasted Corn Dip

5 ears sweet corn, shucked

8 oz cream cheese, softened

1/4 cup sour cream

5 oz Fontina cheese, shredded (about 1 cup)

1 can green chilies, drained

1/2 tsp chili powder

4 pieces bacon, cooked and crumbled (optional)

Grill the sweet corn on all sides and allow to cool before cutting off the kernels.  In a medium sized bowl, cream together softened cream cheese, Fontina and sour cream.  Mix in the chili powder and green chilies.  Fold in the sweet corn and bacon pieces.  Cover with plastic wrap and refrigerate until ready to use.  Serve with large Frito's or sturdy tortilla chips.

Italian Sausage Bites

Ever buy ingredients for Christmas baking and run out of time before you get them made?  That's what happened to me this year and I had 3 packages of Puff Pastry in my freezer that I needed to start using.  Perfect timing to make a hot snack for the Vikings & Bears game today.  Besides the Puff Pastry, I had a package of mild Italian Sausage in my freezer that was already cooked and drained to make this an easy game day treat.

Italian Sausage Bites

1 package Puff Pastry, thawed for 45 minutes
1 # mild Italian sausage, cooked and drained
1/2 cup cheddar cheese, shredded

Cut each piece of Puff Pastry into 3 equal strips.  Line your Italian sausage and cheese down the middle of each piece.

Gather the edges together starting at the middle and pinch firmly to close.  

Cut each roll into 8 equal pieces.  Place on a greased or parchment lined baking sheet.  

Melt together ~

1/4 cup butter
1/4 tsp garlic powder

Brush the tops of each Italian Sausage bite.  Place in a 400° oven for 15 minutes.  Remove from oven and sprinkle 1/3 cup grated Parmesan cheese on top and return to oven for an additional 3 minutes.  Remove from oven and let cool for 5 minutes before serving.

Garlic & Herb Cracker Spread

My weakness is crackers and whatever you can put on top of them.  My other weakness is cheese.  So feeding these two together - win-win for my tastebuds.  I used a product very similar to this to make mashed potatoes a few weeks ago.  It was kind of expensive.  I started thinking that I could make it much cheaper plus maybe healthier.  I mean, the base of it is the same as a cream cheese frosting.  I opted to use an organic Neufchatel cheese.  In it I used one of my favorite herbs - dill weed.  It adds so much flavor and it's kind of odd that I like it so much since I am not a fan of pickles.

Garlic & Herb Cracker Spread

1 - 8 oz Neufchatel cheese
4 tbsp butter

Let both come to room temperature and mix together completely.

Add in the following ~

1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp freshly ground black pepper
1/8 tsp dill weed
1/8 tsp basil
1/8 tsp marjoram
1/8 tsp thyme

Stir in spices to they are evenly spread out in the Neufchatel mixture.  Place in your serving container, cover and refrigerate until ready to use.

Strawberry Bruschetta

Sometimes you just need a fun breakfast, especially on a chilly and rainy Spring day.  It's nice to have ripe strawberries on little pieces of toasted bread as a treat when most people would serve this later on in the day for company.

Strawberry Bruschetta

French bread or a bagette, cut into 1/2" slices at a diagonal
4 oz Mascarpone 
2 tsp strawberry preserves (use a good brand)
strawberries, sliced with the hull intact
honey 

Slice bread and place it in the oven at 350° until lightly toasted.  In a small bowl, cream together Mascarpone and strawberry preserves.  Spread a little on the cooled toasted bread slices.  Cut the strawberries in thin slices almost to the top of the berry.  Gently fan the slices and place on top of the Mascarpone.  Drizzle a little honey on top of each piece.

Bunny Trail Snack Mix

Easter is coming and it's time to make cute snacks to compliment your table or to bag for treats.

Bunny Trail Snack Mix

4 cups popped popcorn
2 cups yogurt covered pretzels
2 cups Rice Chex
1 cup golden raisins
11 oz Ghirardelli Classic White baking chips
1 tsp canola oil
2 cups Easter Peanut M&M's

Slowly melt baking chips with canola oil in a small sauce pan.  Place the popcorn, pretzels, Rice Chex and raisins on a large parchment lined baking sheet.  Drizzle the melted chip mixture over the top.  Allow to set and break apart.  Stir in M & M's.  Store in a sealed container.

Cinnamon Squash Crostino

I'm always looking for ideas to use recipes that I've created in the past on my way to create new ones.  I was watching my favorite Food Network show a few weeks ago, Amy Thielen's Heartland Table when I watched her make a squash s'more that looked good.  Buttercup squash is my ultimate favorite vegetable and getting me to step outside my comfort zone of eating it with just butter and pepper is a rare occurrence.  I'm glad I took her wonderful idea and tweaked it slightly  The recipe that I got to use was my Cinnamon French Bread as the base.

Cinnamon Squash Crostino


2 cups baked buttercup squash
4 oz cream cheese, softened
2 tbsp honey
1/2 tsp cinnamon

Cut the buttercup squash in half, remove the seeds (toast for snacks or feed wildlife).  Line a baking pan with aluminum foil and place face down.  Add 1/2 cup water in the pan and bake at 350° for about an hour.  It varies on actual squash size.  Remove the flesh from the skins and allow to cool slightly.  After about 10 minutes, measure out 2 cups of the squash, stir in the softened cream cheese, honey and cinnamon.  Spread on top of toasted cinnamon French bread, top with some miniature marshmallows and return to the oven until nice and toasty brown.

Italian Roasted Garbanzo Beans

Who says healthy snacks can't have lots of flavor?  These are made within 45 minutes and 40 of those are baking time so they are quick and tasty treats.

Italian Roasted Garbanzo Beans

1 19 oz can chick peas aka garbanzo beans

1 tbsp garlic olive oil

sea salt

freshly ground pepper

oregano

crushed red pepper flakes

Rinse, drain and dry the garbanzo beans on layered paper towels.  Line a baking sheet with aluminum foil.  Drizzle the garlic olive oil on the pan.  Add dried garbanzo beans and roll around so they are all evenly coated.  Sprinkle sea salt, pepper, oregano and crushed red pepper flakes on top of the beans.  Bake for 40 minutes at 400°.  Shake the pan every 10 minutes.

Double PB Krispie Treats

I had no idea it was national peanut butter lover's day when I grabbed a teaspoon full of natural peanut butter and called it breakfast this morning but it was a good start for the day.  When I discovered what day it was, I went to my downstairs pantry and started grabbing a bunch of ingredients to make this fun bars.

Double Peanut Butter Krispie Treats

4 tbsp butter
1/2 cup natural peanut butter
5 cups mini marshmallows
5 cups Rice Krispies
1 cup peanut butter chips
6 - 1.5 oz Hershey's chocolate bars

In a large saucepan, melt butter and peanut butter.  Add in mini marshmallows and stir until melted.  Remove from heat and stir in Rice Krispies.  Finally stir in peanut butter chips before placing mixture in a greased 9 x 13 pan.  Pat down mixture using a piece of wax paper until it's relatively level.  Place Hershey bars side by side on top and place in a warm oven for a few minutes until melted but still holding their shape.  Spread out with a spatula.  Place pan in the refrigerator or a cold place until the chocolate hardens.  

Taco Bites

These are fun little bite size treats that are great for dipping into your favorite salsa.

Taco Bites

25 wonton wrappers
1 cup taco meat
1/4 cup shredded cheddar cheese

Place one teaspoon of taco meat and a pinch of cheese in the center of a wonton wrapper.  Dip your finger in water (once for each of the 4 sides) and wet the edge of the wrapper.  Gently fold over into a triangle shape and press down on the edges.  Place on a greased baking sheet.  When all 25 are made, spray with cooking oil and bake for 10 minutes at 325°.  Serve warm.