Seasoned Ritz Crackers

1 stick melted butter,
1 packet Ranch dressing mix,
¼ c. grated Parmesan,
1 tbsp. red pepper flakes
1 tsp. garlic powder.
1 box Ritz crackers

~Directions

Toss box of Ritz crackers with all 5 ingredients onto a baking pan.
Bake in a preheated 300 degree oven for 15 minutes
Take out and Savor the Flavor!

Slow Cooker Spiced Nuts Party Mix

Post by Cherie Solomon Zimmerschied.

Sugar-Free Candied Peanuts .....Diabetic Friendly

Post by Cherie Solomon Zimmerschied.

Jalapeno Poppers

found this here....they look soooo yummy! http://aisletoaloha.blogspot.com/2011/01/pop-em-like-theyre-hot.html


You will need a can of Pillsbury Crescent dough, cream cheese, 2-3 fresh jalapeños, and bacon (if you want... I always want bacon.) Oven pre-heated to 350 degrees F.

Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense?. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size.


Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away!

Grandma’s Sugar PoPs!

found this one at www.howdoesshe.com you can find the tutoria;l there...can't wait to try it!!

2 smaller bags or one large bag puffed corn (Chesters)- also called hulless popcorn. Put in a big soup or roasting pan and warm in oven while you make the syrup (this helps the sugar syrup coat better when it is ready to pour over the top)

Syrup:
4 sticks butter (2 cups)
2 cups sugar
4 Tbls. water (grandma says this helps the butter not burn on the bottom)

Bring to a low boil and boil softly for 7 minutes.
Turn off heat, then add 1 tsp. vanilla (grandma likes to dump a little more for good measure.:)

Take puffs out of the oven and pour syrup over puffs while stirring
pour and stir, pour and stir until they are all evenly coated.
Then dump out on wax paper.

Let dry over night, if you can wait that long…we couldn’t! They will get crunchier and meltier (new word:) as they dry.

Gluten-Free Lemon & White Chocolate Puppy Chow Recipe

found this recipe here www.glutenista.com
I HAVE TO TRY THIS

1 1/2 Cups Gluten-Free White Chocolate Chips, Such as Ghiradelli
1/4 Cup Butter
3-4 Tablespoons Fresh Squeezed Lemon Juice
1 Teaspoon Grated Lemon Peel
6-8 Cups Gluten-Free Rice Chex
2 Cups Powdered Sugar

Microwave White Chocolate Chips, Butter, Lemon Juice and Lemon Peel for 1 minute. Stir and microwave in 15-30 second increments, until mixture is completely melted and stirs well. do not overheat, stir in-between microwaving
Pour white chocolate mixture over Chex. Stir until all chex are fully covered. Place in a gallon freezer food storage bag (or a sealed container) and pour in powdered sugar. Shake until all pieces fully covered.
Serve immediately. Store any leftover puppy chow in an airtight container to maintain freshness.

Homemade Hummus and Bagel Chips

Humus ingredients:
15 ounce can of garbanzo beans, mostly drained
2 Tablespoons tahini or un-salted almond/cashew butter
½ teaspoon salt
Juice from ½ lemon
1 clove garlic, coarsely chopped
1 Tablespoon fresh dill, chopped
1 Tablespoon olive oil

Steps:
1.Put all of the humus ingredients into a blender or food processor. Add some of the liquid from the canned garbanzo beans. Blend together and chill in the refrigerator before packing for the beach.


Bagel chip ingredients:
3 bagels
1/4 cup olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder
2 teaspoons coarse sea salt
Gallon-sized zip-top plastic bag

Steps:
1.Slice each bagel crosswise into 4-6 slices.

2.Pour olive oil, onion, garlic, chili powder, and salt into the plastic bag.

3.Add bagel slices, zip the bag, and massage the bag, coating each bagel slice with oil. Bake at 325 degrees for 10 minutes. Flip. Bake 10 minutes more.

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Fruity Candy Popcorn {AKA Jello Popcorn}

found this recipe here http://www.ourbestbites.com/2009/12/fruity-candy-popcorn/


8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.



Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You’ll start off with a mixture that’s sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.



After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.



Pop in the oven and bake for about 10 minutes. I’ve noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Cinnamon Bear Popcorn

I need to try this for CHRISTmas....it would make great gifts!


2 cubes butter
1 1/2 cups sugar
1/2 cup karo syrup

cook to a boil, then turn down and cook 5 minutes more

Add:
1 tsp. vanilla
1 tsp. cinnamon flavoring
few drops red food coloring
4 cups mini marshmallows….stir till melted

Just before pouring over popcorn add 1 pkg cinnamon bears cut up with kitchen scissors…pour quickly over popcorn. I used air popped popcorn and it almost filled a large Tupperware bowl.

YUMMY, YUMMY, YUMMY

Soft Pretzel Dogs (and Bites)

found this recipe here http://www.inkatrinaskitchen.com/2011/06/soft-pretzel-dogs.html



Ingredients:

1 package active dry yeast (approx. 2 ¼ tablespoons)
2 Tablespoons brown sugar
1 ¼ teaspoons salt
1 ½ cups warm water (110- 115 degrees F)
4 cups flour
2 cups water
2 tablespoons baking soda
2 – 3 Tablespoons melted butter
Coarse Kosher Salt (optional)

Directions:

In the bowl of your mixer (fitted with dough hook) dissolve yeast, brown sugar and salt in 1 1/2 cups warm water. Mix in flour until you can turn your dough on a floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl. Cover, and let rise for one hour. ** This step can be done with a wooden spoon instead of a mixer. Turn the dough out onto a floured surface and knead – maybe for 8-10 minutes.**
After dough has risen, cut into 12 pieces. Let the dough rest for 5 minutes. Roll each piece into a 2-3 foot rope.
In a large saucepan, bring water and baking soda to a simmer over medium heat.
Roll your dough around the hot dogs and dip into the baking soda solution for about 20-30 seconds. Place on parchment covered (or greased) baking sheets, and let rise 15-20 minutes.
You could certainly roll your pretzel dough into any shape at this point. I had 6 hot dogs and made the rest into pretzel bites.
Brush with melted butter and salt. Bake at 450 degrees F (230 degrees C) for 8 -10 minutes, or until golden brown.

Peppermint Popcorn Bark

found this here http://www.plainchicken.com/search/label/candy


2 bags microwave popcorn, popped (18-20 cups)

1 6oz box candy canes, crushed

1 package Almond Bark

1 tsp peppermint extract or a few drops of peppermint oil




Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

Cookies and Cream Popcorn

Found this recipe here http://www.singforyoursupperblog.com/



1 bag popcorn, popped (I used the Fluffy White variety)
6 ounces white chocolate candy coating
10-15 Oreos, crushed or roughly chopped (I used the Springtime Oreos with yellow cream, which is why my popcorn has a bumble bee-type look)

Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until melted and smooth.

Drizzle the white chocolate bark over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.

Jelly Bean Bark

found this recipe here http://www.scissorsandspatulas.com/2011/03/easter-treat-you-dont-want-to-miss-this.html


24-oz bag of Nestle Premier White Morsels {this is the large size bag}
10 to 14 oz bag of jelly beans.

That's it

Melt your morsels on the stove using a double-boiler or in the microwave on 70% power. Be careful to stir frequently so that you do not burn the chocolate!! If you are using the microwave, heat in 30-second intervals, stirring in between, until fully melted.

While your chocolate is melting, line a cookie sheet with wax paper.

Lay half of the jelly beans on the pan.


Pour the melted chocolate over the jelly beans and use a rubber spatula to spread it across the pan creating an even layer.

Place the remaining jelly beans on top of the melted chocolate. Allow to cool at room temperature for several hours or put in the refrigerator to cool for one hour.
Peel away wax paper and break into 2 to 3-inch pieces.

Old-Fashioned Red Candy Apples

Old-Fashioned Red Candy Apples

8 medium sized apples

8 wooden sticks

3 cups white sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon (optional)

1/4 teaspoon red food coloring (optional)
Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.


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Soft Mall Pretzels

I found this recipe here and she has a wonderful tutorial to follow with pictures to go along with this recipe...!!! http://ucreatefoods.blogspot.com/2011/01/mall-pretzels.html

Soft Mall Pretzels
1 packet active dry yeast (I use Red Star Quick Rise)
1 1/2 C hot (110-120 degrees) water
2 T brown sugar
1 t salt
1 C bread flour (important for light texture)
3 C all-purpose flour 2 C warm water
2T baking soda
1/4 C melted butter

toppings
coarse salt
garlic salt, parmesan cheese
cinnamon, sugar


Place brown sugar, yeast, and salt in your KitchenAid bowl.


Add hot water, stir gently to dissolve.

Using the dough hook attachment, add flour, 1 cup at a time, until it’s all incorporated.

Knead another 8-10 minutes. Dough will be smooth and elastic, not tacky.

Remove dough from hook & mixer. Round dough into ball, lightly spray or grease mixing pan, and place dough back into the pan.

I like to wet a kitchen towel with very hot water and cover the dough with it. Let it rise for about an hour. I’ve let mine go for three hours before and it was fine.

Remove dough from the pan onto a clean, dry hard work surface.

Cut dough into twelve approximately equal pieces. I start by cutting it in half…

…then quarters, and then each quarter into three pieces.

The pieces end up being about a perfect handful for me.

Your perfect handfuls can help you roll your dough out,too. Take each of the little dough balls and roll them out into 3 foot ropes. You might have to let the dough rest for a few minutes to get it rolled out long enough. I usually roll out all twelve, setting each aside while I do the others, then go back and roll them briefly once more to get them just a little thinner.

To roll, start in the middle with your fingers spread apart, applying downward pressure, and “rock” your wrists outward while you roll the dough back and forth. This stretches the dough while rolling it (careful…don’t stretch it too quickly or it’ll break!), making a nice long rope.

Once you’ve got them all rolled out, spray two parchment- or silicone-lined cookie sheets. This is important…Don’t forget to line and spray them or your pretzels will stick!

I did one of each just to test the difference. There was no difference. They both browned beautifully on the bottom.

Dissolve 2 T baking soda in 2 C hot water, and stir to incorporate.

Give each rope a quick dip in the soda bath before rolling them into pretzelsStart with a U shape:

Then cross one end over the other:
Give it a twist:
Then bring the ends down to lay on top of the dough on the curve.

Since I had helpers, this simple rolling technique was not nearly exciting enough. The kids wanted to have some fun with designs, and I couldn’t see a good reason not to let them. These pretzels are really forgiving. Don’t worry about too much bulk causing them to not cook thoroughly. They will. One day when I have a little more time on my hands, I’ll have the kids help me roll out several small, short ropes and make letter shapes out of them.

Once you’ve got all your pretzels rolled (or twirled, bent, whatever…), let them rise for about 15-20 minutes, then bake them at 450 degrees for 8-10 minutes, or until they’re golden brown.

While the pretzels were baking, I threw together a couple of dipping sauces. I made one by cubing about 1 cup of Velveeta cheese and microwaving it with about 1 cup of salsa in about 1 minute intervals until I could stir it up into a creamy sauce. The other one I made with about 3 T of spicy brown mustard, about 1 T of honey, and about 1 tsp of cider vinegar. You can definitely modify these to your family’s flavor & texture preferences. We liked the spicy brown mustard sauce best. Next time, though, I want to try a sweet glaze or frosting to dip the cinnamon sugar ones in.

When the pretzels come out of the oven, brush them with melted butter and then sprinkle your topping(s) of choice on them.

We made traditional salted pretzels (just coarse salt on top of the butter), garlic & parmesan pretzels (sprinkle with garlic salt, then top with parmesan cheese), and cinnamon sugar pretzels (sprinkle on a dash of cinnamon followed by a generous coating of sugar). Next time, I’d like to try sprinkling some powdered ranch salad dressing mix to make the ranch pretzel.

For the record, they taste every bit as good as (Pretzelmaker/Pretzel Time/Aunt Annie)’s soft “mall pretzels”. So much so, that I may never have to set foot in the mall ever again.

Chicken Ball

Chicken Ball

1 can chicken (I chop mine up)
1 pkg dry ranch dip, do not prepare
1 pkg cream cheese softened
chopped nuts, I use pecans

Mix Chicken, ranch and cream cheese
roll in nuts
serve with crackers (I like wheat thins) .

Meatball MOJO

Put premade meatballs(frozen is fine) in a saucepan add one small can of V8 juice, a 1/2 cup of wine, and a jar of Ragu Cheese Creations Double cheddar sauce (or cheese whiz if you can not find that Ragu) add 1/2 cup grated Colby jack cheese. Stir up well and heat till meat balls are heated through and sauce is thick and bubbly.

Take a large loaf of soft fresh French bread. Slice open from the side. Remove a channel of the bread from the very center of the bottom part of the loaf. Put loaf in foil lined baking pan.

Pour meatballs and sauce into the bottom section of the loaf evenly. Top with more shredded cheese. Place top section of bread loaf on. lightly spread top of bread loaf with melted butter( or garlic butter).

Pull up alum foil in the pan to wrap the loaf. Heat for 10-15 mins at 350. Remove and divide into individual serving pieces.

I use the store bought frozen meatballs that are Italian style, how many you need will depend on how big your loaf is but you don't want to skimp. If you prefer you can use some spaghetti sauce in place of the v8.

Slow Cooker Roasted Wasabi Almonds

Love Wasabi Almonds...found this recipe here
crockpot365.blogspot.com

1 egg white
1 tablespoon water
1 tablespoon soy sauce (La Choy and Tamari wheat free are gluten free)
1 pound raw almonds
2 teaspoons cornstarch
2 tablespoons wasabi powder
1 teaspoon kosher salt


The Directions.


Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning). In a bowl, whisk together the egg white, water, and soy sauce until it's foamy. Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch. Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.


Pour these coated almonds into your slow cooker and cover. Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and you'll definitely smell them. They will NOT be crunchy, but don't worry, they will be later!)


Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts. Let the almonds dry completely before munching. Store in an air-tight container in the refrigerator.

Walking Tacos

Serves: 6

(6) 1.25 oz. bags of Doritos - crunched up
2 cups prepared chili OR taco meat
1/2 cup shredded cheddar cheese
1/2 cup sour cream - low-fat okay
shredded lettuce - as needed
1/2 cup diced tomatoes
diced onion
taco sauce
shredded cheddar cheese - to garnish


-Once crumbled, open bags of chips.
-Layer remaining ingredients in order they are listed over chips in the bags.
-Serve with a spoon or fork.

Notes: This is a great treat for kids' parties. Kids love it and there is little mess for you to clean up

Speedy Homemade Salsa

Yield 4 servings


Ingredients

1 (14.5 ounce) can whole peeled tomatoes, drained
• 1/4 cup chopped red onion
• 1/4 cup chopped onion
• 1 jalapeno pepper, seeded
• 1 tablespoon cider vinegar
• 1 tablespoon minced fresh cilantro
• 1 clove garlic, peeled
• 1 teaspoon ground cumin
• 1/4 teaspoon salt

Directions

1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.