All posts filed under: Snack stuff

Vegetable dip

Everyone is making baked veggies. Squash, califlower, greenbeans……yummy stuff. Some have strange dips or none at all. I tried this one last night with some baked zucchini chips and it was great.  1/2 cup sour cream 1/4 cup goat cheese 1 tablespoon diced chives Mix everything together, cover and refrigerate a few hours. Very light with out salt so if your vegetable is salty it will balance it out well. As always we hope you enjoy.  Advertisements

Guajillo chili dip (chili cascavel)

It is super bowl Sunday and I just came up with a blow your mind flavored dip. We are making stuffed potato skins, bacon, chives, green onions, cheese, salsa or ranch dressing. A sort of build your own skin, for the skin game. While making some salsas I wanted to do something with guajilloes, my favorite chili, and used this as a starter. This is chili recipe number one for today.  3 guajilloes dried, stem removed 3 large tomatoes 2 tablespoons salad oil 2 teaspoons salt 1 clove garlic 1 cup sour cream Chop tomatoes and place in a blender, crush guajilloes seeds and all, just remove the stem. Add everything else, blending really well for a few minutes. Put everything in a sauce pan, cook on medium heat at a low boil for 30 minutes or longer. Stirring from time to time. It will reduce some. Remove from heat and cool. After mixture is cool place sour cream in a container with a lid, mix 1/2 cup guajillo sauce into sour cream. Seal and …

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Chicken stuffed jalapeños 

Sometimes you just need a snack. We were in some intense game playing of backgammon and I did not want to break to make something large for dinner. Plus we had these beautiful peppers…..so I came up with this easy to make treat.  6 jalapeño peppers cut lengthwise seeded and viened 1 cup finely grated cheddar cheese 1 can chicken drained 1 tablespoon mayo 1 tablespoon bacon grease ( I keep a jar in the refrigerator )  1/4 teaspoon minced roasted garlic  1/2 teaspoon Penzey’s Northwoods seasoning ( or something of your favorite spice)  Heat oven to 400. Add everything but peppers in a bowl. With the back of a folk mush together until thoroughly blended and creamy like. Arrange pepper halves on cookie sheet. Take chicken mixture and shape pepper cavity size, filling each half, packing it in. Use all the mixture for the twelves pieces. Bake for 20 minutes. Move to broiler area and broil for 5-10 minutes until brown on top.  That’s it. Serve plain or if you must with a dipping …

S’moreOes

It is close to summer, that means bonfires and roasting marshmallows. 🙂 a friend went camping last weekend and came up with another new creation. Chasity is calling them S’moreOes. So good she says you will eat the entire box of cookies with only a few mellows left.  1 box Oreo cookies 1 bag marshmallows Roasting sticks And a good fire Place an Oreo on the stick carefully through the center, then spear the marshmallow and then another Oreo. Press together firmly. Roast until your marshmallow is to your liking. Carefully remove and eat! 😜

Black bean salsa Texas style

Summer is here and salsa, any kind of salsa is a poolside, picnic, patio treat. I will post a few to add too or eat alone with vegetables or chips, even fish, chicken or pork. This recipe has a little twist to it adding flavor and a full vegetarian feeling. So much flavor you might even want to double the batch. This is a single recipe, good for a few folks. 1 can black beans drained 1 can whole kernel corn drained 1 can black eyed peas drained 1 bunch cilantro, washed and chopped: I use about 3/4 of the bunch 3 green onions finely chopped 1 jalapeño, viened and seeded chopped fine 1/2 bell pepper chopped 1-2 limes squeezed around  1/4 cup juice 1 package taco seasoning mix, or your favorite taco spices use 1 tablespoon to start then add more according to taste 2 Roma tomatoes chopped 1 cup of queso fresco cheese, broken up into pieces Maybe some salt In a large bowl mix everything together but the cheese and tomatoes. Place …

Peanut brittle

   Super easy brittle you can do in the microwave. Fun for kids to watch you make it…..kind of like a science experiment with the bubbles and color changes. This recipe cane be changed up to make it salty or spicy hot or even both, depending on your tastes for that day.  1 cup sugar 1/2 clear Karo syrup 1 tablespoon butter 1 teaspoon vanilla 1 teaspoon baking soda 1 cup raw peanuts (no skin works best but with skin is okay)  Extra butter to coat cookie sheet with Butter a cookie sheet all over the bottom. Then in a microwave proof clear bowl mix Karo and sugar together. On high heat zap for 4 minutes. This will be HOT SO BE CAREFUL.  Remove from microwave add peanuts, stir. I sometimes add a half a cup more just because….place back in micro for 3 minutes, check to see if mixture just starts to turn color and/ or the peanuts have a strong peanut smell. DO NOT OVER COOK.  You might need to do this twice. …

Vanilla Carmel cake with coconut pecan frosting

With a name like that you’d think this recipe is time consuming and hard….nope, very easy and you can buy everything at your local market. I am very pleased with the flavor of the cake and how moist it is too. The frosting is up to you, I choose the coconut pecan because it is not too terribly sweet.  Box or vanilla cake mix ( follow the directions on box) 2 teaspoon vanilla 1/3-1/2 cup melted carmel….I used a good quality carmel product, melted squares will work 1 can coconut pecan frosting Grease 13×9 pan, make cake mix according to box directions, however add the extra vanilla while mixing. Pour into pan, drizzle carmel slowly all over the cake batter in thin strands. No system to it….just long and as even as you can threads.  Bake according to directions. After cake is cooled spread the frosting over the cake. The carmel will melt into the cake and add a wonder flavor to the white cake. You might want to eat it without frosting too.  As …

Best banana nut bread….ever

I’m here to tell you….I have had so many people just love this bread. It is a bit different than most since I have tweaked the recipe to perfection. This freezes well and can be made with stored up, left over, frozen bananas. After baking putting it in a toaster with a slap of butter, yum….even better…..a side of coffee or tea makes this bread a hit at any breakfast gathering. I like it so much I make two loaves at a time. This is a single recipe so you will have to double it. The first loaf barely makes it until the next day….the second I freeze. Just wrap tightly in plastic wrap, then foil, then in a freezer bag. ( I don’t like my stuff getting weird in the freezer, so lots of protection.) 2 c flour maybe 1/4 -1/2 cup more if really big bananas and the mixture is super gooey 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter 1/3 c white sugar 1/3 cup brown …

Cocktail sauce…. The best ever

  We love shrimp, clams, oysters…all that good ocean stuff. Sometimes you want a sauce sometimes you don’t. But buying something from the store, pre bottle is just wrong. This is a super simple way to make it with ingrediants you more the likely already have in the house.  Ketchup 1 cup maybe a bit more Horseradish prepared jarred 2 tablespoons Garlic salt a few shakes Worschire sauce about a tablespoon Juice of half a lemon Finely chopped celery…about 3 sticks In a bowl, you can put in the refrigerator for a few hours mix everything but celery together. You might think it is to much horseradish but it really is not. Right before serving chop celery and add to serving bowl. Add shrimp, celery and sauce….serve. This goes good with any seafood delight.  As always we hope you enjoy