Happy 2009! I hope you all have a joyful year.
They say that eating black eyed peas on New Year's Day brings you good luck for the year. I have to tell ya - black eyed peas are not my favorite food. It's one of those things that I will eat - I just don't really care for them. I won't go out of my way to get them. But - I do like this recipe for Mississippi Caviar. It has lots of other stuff so it's not just plain ol' black eyed peas. This is good with tortilla chips, crackers or crostini (crispy toasted bread slices). You can add more spice by adding jalapeno peppers or diced green chilis. If you don't like any spice at all, you can use plain diced tomatoes.
Mississippi Caviar
2 15 oz cans black eyed peas, drained
1/2 cup diced green pepper
1/3 cup diced red onion
1 10 oz can Rotel (tomatoes and green chiles)
1 teaspoon minced garlic
1/2 cup Italian salad dressing
Mix all ingredients. Cover and chill for several hours. Serve with tortilla chips, crackers, crostini, etc.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Thursday, January 1, 2009
Tuesday, December 2, 2008
Holiday Goodies: Popcorn Nut Crunch
This is an easy recipe for some kicked up popcorn. I think it's similar to the Poppycock brand of popcorn snack, but better. Feel free to use whatever combination and type of nuts you prefer - just make sure it's 5 cups total. I don't care for Brazil nuts, so I use more of the other types to make up for it. I have also made it with all almonds or all pecans - it's all good.
Note: To toast nuts, spread on a baking sheet and toast in a 400 degree oven for about 10 minutes. Watch them carefully so they don't burn. When you start to smell the nuts, they are done.
2 quarts popped popcorn (no butter or salt)
1 cup whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup hazelnuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 250 and grease baking sheets. Place popcorn and nuts in a lightly buttered 5 quart Dutch oven or roasting pan. Bake at 250 for 20 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer registers 290 degrees (soft crack stage). Remove from heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture stirring constantly until mixture is well-coated. Immediately spread on greased baking sheets. Cool and break into pieces. Store in an airtight container.
Note: To toast nuts, spread on a baking sheet and toast in a 400 degree oven for about 10 minutes. Watch them carefully so they don't burn. When you start to smell the nuts, they are done.
2 quarts popped popcorn (no butter or salt)
1 cup whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup hazelnuts, toasted
1 1/2 cups sugar
1 cup dark corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 250 and grease baking sheets. Place popcorn and nuts in a lightly buttered 5 quart Dutch oven or roasting pan. Bake at 250 for 20 minutes. Meanwhile, in a medium saucepan, combine sugar, corn syrup and butter; bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer registers 290 degrees (soft crack stage). Remove from heat; stir in vanilla and cinnamon. Pour a small amount at a time over popcorn mixture stirring constantly until mixture is well-coated. Immediately spread on greased baking sheets. Cool and break into pieces. Store in an airtight container.
Saturday, November 29, 2008
More Party Food Ideas
I hope everyone has recovered from their turkey comas and Black Friday shopping. The only shopping I did yesterday was at Half Price Books. I love that store.
I thought I'd post a couple more tasty appetizer recipes for your party fun today. They are both hot dips and good served with breadsticks, crackers, crostini or tortilla chips. Enjoy!
Hot Chicken Dip
1 12 oz can shredded chicken (or 1 1/2 cups cooked shredded chicken)
8 oz cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
8 oz package shredded cheddar cheese (2 cups)
1 4 oz can diced green chilis, drained
Preheat oven to 350. Spray a baking dish with cooking spray. Mix all ingredients and place in baking dish. Bake uncovered 30 minutes.
If you want your dip a little more spicy, you can add some chopped pickled jalapeno peppers. I also put more cheese on top before baking.
Spinach and Artichoke Dip
1 10 oz package frozen chopped spinach, thawed
12 oz shredded Monterey Jack cheese (3 cups)
12 oz shredded mozarella cheese (3 cups)
1/2 cup grated parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 14 oz can artichoke hearts, drained and chopped
5 slices provolone cheese
Preheat broiler. Spray a microwavable dish with cooking spray. Squeeze the thawed spinach in a towel to remove as much excess water as possible. Combine all ingredients except provolone in the dish. Mix well. Microwave on high until hot and bubbly stirring every few minutes. Top with provolone. Broil unti cheese melted and lightly browned.
This makes a lot of dip - usually more than I need for one event I put the mixture into smaller dishes and freeze for later. Just take from the freezer, microwave until hot, then top with the provolone and broil as directed.
I thought I'd post a couple more tasty appetizer recipes for your party fun today. They are both hot dips and good served with breadsticks, crackers, crostini or tortilla chips. Enjoy!
Hot Chicken Dip
1 12 oz can shredded chicken (or 1 1/2 cups cooked shredded chicken)
8 oz cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
8 oz package shredded cheddar cheese (2 cups)
1 4 oz can diced green chilis, drained
Preheat oven to 350. Spray a baking dish with cooking spray. Mix all ingredients and place in baking dish. Bake uncovered 30 minutes.
If you want your dip a little more spicy, you can add some chopped pickled jalapeno peppers. I also put more cheese on top before baking.
Spinach and Artichoke Dip
1 10 oz package frozen chopped spinach, thawed
12 oz shredded Monterey Jack cheese (3 cups)
12 oz shredded mozarella cheese (3 cups)
1/2 cup grated parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 14 oz can artichoke hearts, drained and chopped
5 slices provolone cheese
Preheat broiler. Spray a microwavable dish with cooking spray. Squeeze the thawed spinach in a towel to remove as much excess water as possible. Combine all ingredients except provolone in the dish. Mix well. Microwave on high until hot and bubbly stirring every few minutes. Top with provolone. Broil unti cheese melted and lightly browned.
This makes a lot of dip - usually more than I need for one event I put the mixture into smaller dishes and freeze for later. Just take from the freezer, microwave until hot, then top with the provolone and broil as directed.
Tuesday, November 25, 2008
Are You Ready to Party?
It's that time of year. There will be lots of opportunities for get togethers with family and friends and lots of reasons to make fun appetizers and finger foods. I always make appetizer foods for Christmas Eve and New Year's Eve, and there are a few other times during the holiday season that I make them as well. Every few days over the next several weeks I will post some of my favorite recipes. I hope you'll try some and let me know how you like them.
Sausage Stars
1 pound pork breakfast sausage cooked, crumbled and cooled
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey jack cheese
1 cup prepared ranch dressing
1 small can sliced black olives, drained
1 finely chopped red bell pepper
1 package won ton wrappers
Cooking spray
Preheat oven to 350. Spray muffin pans with cooking spray. Press one won ton wrapper into each muffin tin to make a cup. Bake at 350 for about 5 minutes, until golden brown. Remove from tins and cool. These can be made ahead and stored in a zip loc bag.
Combine sausage, cheeses, dressing, olives and bell pepper. Mix well. Place prepared won ton cups on a baking sheet. Fill with sausage mixture. Bake at 350 until hot a bubbly.
Creamy Shrimp Spread
1 pound peeled and deveined shrimp, cooked
1 8 oz package cream cheese, softened
1/2 cup mayonnaise
1 finely chopped green onion
2 teaspoons Dijon mustard
Dash hot sauce
Dash black pepper
Place shrimp in food processor and pulse until finely chopped, but not mushy. In a medium bowl, mix remaining ingredients; stir in shrimp. Pack mixture into serving dish, cover with plastic wrap and chill for at least 2 hours. Allow to come to room temperature before serving. Serve with crackers.
Sausage Stars
1 pound pork breakfast sausage cooked, crumbled and cooled
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey jack cheese
1 cup prepared ranch dressing
1 small can sliced black olives, drained
1 finely chopped red bell pepper
1 package won ton wrappers
Cooking spray
Preheat oven to 350. Spray muffin pans with cooking spray. Press one won ton wrapper into each muffin tin to make a cup. Bake at 350 for about 5 minutes, until golden brown. Remove from tins and cool. These can be made ahead and stored in a zip loc bag.
Combine sausage, cheeses, dressing, olives and bell pepper. Mix well. Place prepared won ton cups on a baking sheet. Fill with sausage mixture. Bake at 350 until hot a bubbly.
Creamy Shrimp Spread
1 pound peeled and deveined shrimp, cooked
1 8 oz package cream cheese, softened
1/2 cup mayonnaise
1 finely chopped green onion
2 teaspoons Dijon mustard
Dash hot sauce
Dash black pepper
Place shrimp in food processor and pulse until finely chopped, but not mushy. In a medium bowl, mix remaining ingredients; stir in shrimp. Pack mixture into serving dish, cover with plastic wrap and chill for at least 2 hours. Allow to come to room temperature before serving. Serve with crackers.
Saturday, November 22, 2008
Got the Munchies?
I love, love, love munching on crunchy, salty, nutty stuff. While I have nothing against the standard Chex Party Mix, there are many other options for crunchy snacking. I almost never buy any type of premade snack mix. They are too salty and don't have much flavor - and they never, never put enough nuts in for me. The regular packaged Chex Mix doesn't have any nuts. What's up with that?
Here are a few of my favorite snack mix recipes. They are all quick and easy to make, and they taste really great. Try one (or all of them) to snack on or to give as gifts.
Oriental Cashew Crunch
I cut this recipe off my cereal box many years ago. It's my favorite snack mix recipe.
1 16 oz box (8 cups) Quaker Oat Squares Cereal
1 3 oz can chow mein noodles
1 1/2 cups cashews
1/3 cup vegetable oil
3 tablespoons reduced sodium soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Heat oven to 250. Mix cereal, noodles and cashews in a 13 x 9 pan. In a small bowl, mix oil, soy sauce, garlic powder and onion powder. Pour over cereal mixture tossing to coat. Bake at 250 for one hour, stirring every 20 minutes. Cool.
Sweet and Crunchy Nuts
This recipe came from a Splenda magazine ad. You can also use the same amount of regular sugar instead of the Splenda.
3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole, blanched almonds
1 egg white, lightly beaten
1/3 cup Splenda (or sugar)
2 teaspoons ground cinnamon
Preheat oven to 300. Spray a 15 x 10 x 1 jelly roll pan with cooking spray.
Combine pecans, walnuts and almonds in a mixing bowl. Add egg white and toss to coat. Combine splenda (or sugar) and cinnamon; sprinkle over nuts; toss to coat. Spread mixture evenly in prepared pan.
Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper. Store in an airtight tin.
Mexican Munch
I don't remember where this recipe came from. It's got all kinds of goodies in it and a bit of a kick. Try some of the different seasoning mixes like chipotle flavor for a change from the standard taco flavor.
1 4 oz can shoe string potato sticks
1 3 oz can french fried onions
2 cups Corn Chex cereal
1 cup Cheerios cereal
1 cup chow mein noodles
3/4 cup peanuts
1/3 cup slivered almonds
1/4 - 1/3 envelope taco seasoning
1/4 cup melted butter
Preheat oven to 250. Combine all ingredients, except seasoning and butter in a 9 x 13 pan. Stir seasoning into butter and pour over cereal mixture, tossing to coat. Bake at 250 for 30 minutes, stirring every 10 minutes. Cool.
Here are a few of my favorite snack mix recipes. They are all quick and easy to make, and they taste really great. Try one (or all of them) to snack on or to give as gifts.
Oriental Cashew Crunch
I cut this recipe off my cereal box many years ago. It's my favorite snack mix recipe.
1 16 oz box (8 cups) Quaker Oat Squares Cereal
1 3 oz can chow mein noodles
1 1/2 cups cashews
1/3 cup vegetable oil
3 tablespoons reduced sodium soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Heat oven to 250. Mix cereal, noodles and cashews in a 13 x 9 pan. In a small bowl, mix oil, soy sauce, garlic powder and onion powder. Pour over cereal mixture tossing to coat. Bake at 250 for one hour, stirring every 20 minutes. Cool.
Sweet and Crunchy Nuts
This recipe came from a Splenda magazine ad. You can also use the same amount of regular sugar instead of the Splenda.
3/4 cup pecan halves
3/4 cup walnut halves
1/2 cup whole, blanched almonds
1 egg white, lightly beaten
1/3 cup Splenda (or sugar)
2 teaspoons ground cinnamon
Preheat oven to 300. Spray a 15 x 10 x 1 jelly roll pan with cooking spray.
Combine pecans, walnuts and almonds in a mixing bowl. Add egg white and toss to coat. Combine splenda (or sugar) and cinnamon; sprinkle over nuts; toss to coat. Spread mixture evenly in prepared pan.
Bake 30 minutes or until nuts are toasted, stirring every 10 minutes. Cool on waxed paper. Store in an airtight tin.
Mexican Munch
I don't remember where this recipe came from. It's got all kinds of goodies in it and a bit of a kick. Try some of the different seasoning mixes like chipotle flavor for a change from the standard taco flavor.
1 4 oz can shoe string potato sticks
1 3 oz can french fried onions
2 cups Corn Chex cereal
1 cup Cheerios cereal
1 cup chow mein noodles
3/4 cup peanuts
1/3 cup slivered almonds
1/4 - 1/3 envelope taco seasoning
1/4 cup melted butter
Preheat oven to 250. Combine all ingredients, except seasoning and butter in a 9 x 13 pan. Stir seasoning into butter and pour over cereal mixture, tossing to coat. Bake at 250 for 30 minutes, stirring every 10 minutes. Cool.
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