…a collection of recipes from our kitchen to yours.
February 7, 2009
Dee’s sister Tina passed this creation on to us.
3 bags of microwave popcorn
1-1/2 cup cocktail peanuts
1-1/2 cups rice krispies
1-1/2 lbs white chocolate
4 tsp peanut butter
1. Pop popcorn and mix with peanuts and rice krispies. (Ensure seeds are separated from popcorn)
2. Melt chocolate and peanut butter
3. Mix with popcorn mixture
4. Place on wax paper or cookie sheet to cool
A whole bunch
February 7, 2009
Dee received this one from her co-worker (Jill) in Erie, PA.
6 1/2 oz jar of marinated artichoke hearts, drained and chopped
5 oz (1/2 package) frozen chopped spinach, thawed, squeezed dry and chopped fine
1/2 cup mayonaise
1/2 cup freshly grated Parmesan cheese
1 medium clove garlic, minced
1. Preheat oven to 350 degrees
2. In a large bowl, combine artichoke hearts, spinach, mayonaise, parmesan cheese, 1 cup cheese and garlic — stirring until combined.
3. Put in two 1 cup ramekins or other small baking dish and sprinkle with remaining 1/4 cup of cheese.
4. Dip may be prepared up to this point one day ahead and chilled, covered.
5. Bake dip in middle of oven until cheese is melted for about 15 minutes.
6. If you want cheese to brown, put under boiler for a few minutes
7. Serve dip warm with taco chips or crackers.
1 batch
February 7, 2009
My Mom made these a number of years back and I have yet to find anyone who does not enjoy snacking on these spicy pretzels. Absolutely terrific with a few ice cold beers.
1 box hard sour dough pretzels
2 tsp dill weed
1/2 tsp garlic powder
3/4 cup butter (You could use real butter or Orville Redenbacher’s liquid popcorn butter oil)
1. Break the entire box of pretzel into small, bite sized pieces. (Careful, believe it or not…you can cut yourself pretty good after breaking 20 of these)
2. Mix together all ingredients in a bowl (minus the pretzels)
3. Layout broken pretzel pieces on a cookie sheet and evenly spread mixture over pretzels
4. Bake pretzels at 250 degrees for 20 minutes
** You can also substitute the hard pretzel for mini-pretzels. Just add pretzel to freezer bag, add mixture and shake prior to putting on a cookie sheet.
*** For an added kick, add Cayenne Pepper or other seasonings.
A whole bunch
February 4, 2009
Snacks, Vegetables, Weight Watchers Leave a comment
Recipe from Weight Watchers. Great spicy snack that you can eat a ton of…guilt free.
1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black powder
1 serving cooking spray
1. Preheat oven to 400 degrees. Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups) Place cauliflower in a medium bowl; add cumin; chili powder, salt and pepper and toss well to coat.
2. Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes.
8 servings (1/2 cup per serving)
August 2, 2008
Appetizer, Salsa, Snacks, Vegetables Leave a comment
A very addictive tortilla companion that we typically make for gatherings. Another great recipe from the kitchen of Tina.
1 can white corn, drained
1 can black peas, drained
3 tablespoons salsa
1 chopped tomato
1 chopped green or red pepper
1 chopped onion
Prepared Good Season’s Italian dressing packet (4 oz.)
1. Combine all ingredients
2. Serve with tortilla or pita chips
1 batch
March 29, 2008
Yum, homemade soft baked pretzels. I know, i know…why not just go buy the frozen ones — well, if we did that then we wouldn’t need recipes for anything…sometimes homemade it just better. This little number fell into our hands as part of a wedding shower favor from our friends Keno & Dana. So if you feel urge to BUY something at the grocery store…grab a favorite six pack of your favorite microbrew and enjoy them with these crunchy (soft inside) treats.
3.5 cups flour
4 tablespoons brown sugar
2 teaspoons Kosher salt
1 tablespoon yeast (dissolved in the water)
1 cup water (120 degrees) fairly warm, but not hot
2 teaspoons baking soda mixed with 1 cup of hot water
1 tablespoon sugar
1 egg beaten with 1 tablespoon of water
1. Mix water/yeast, brown sugar and salt in a food processor or large mixing bowl.
2. Add flour and mix until dough is smooth (add more flour if sticky) If possible, let dough sit overnight in a plastic container in the fridge.)
3. Divide the dough into 6 or 12 pieces
4. Roll each piece into a rope, very thin — a little bigger than a pencil.
5. Shape each rope into an upsidedown U shape on your table. Bring the ends together and twist them. Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel.
6. Place on a greased cookie sheet & let the pretzels raise for 45 minutes (or until about double in size)
7. Dip each pretzel in the water-soda solution.
8. Brush each pretzel with beaten egg and water solution.
9. Sprinkle with the Kosher salt (could also use garlic & parmesan cheese; cinnamon sugar or sesame seeds)
10. Bake in a hot oven 450 degrees (225 degrees C) for 12 to 15 minutes (until well browned)
11. Brush with melted butter and serve hot.
6 large; 12 small pretzels
