Category Archives: 13. Snacks

Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes

Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes

Naan flatbread


Garlic, minced

Goat cheese, crumbled


Black beans

Sun-dried tomatoes, sliced

Parmesan cheese, grated

Kosher salt

Black pepper

Preheat oven to 350 degrees

Place flatbreads on a baking sheet

Spoon pesto on top of flatbread

Top with garlic, goat cheese, corn, black beans, sun-dried tomatoes, and Parmesan cheese

Season with salt and pepper

Bake until cheese is beginning to melt and flatbreads are golden, 8 to10 minutes

Bruschetta topped Naan Bread

Bruschetta topped Naan Bread

Naan Bread

Goat Cheese, crumbled

Tomatoes, chopped


Balsamic Glaze

Preheat oven to 350 degrees

Lay Naan Bread on a baking sheet

Bake for about 5-8 minutes

Remove from oven and top with goat cheese and tomatoes

Bake for another 5-8 minutes

Remove from oven and top with basil and balsamic gaze




2 cloves garlic

1 (19 ounce) can chick peas or garbanzo beans, reserve liquid

4 tablespoons lemon juice

2 tablespoons Tahini

3/4 teaspoon salt

5 tablespoons honey

Rinse beans to remove any loose bean shells

In a blender, chop garlic with rinsed beans

Add lemon juice, Tahini, salt and honey to the blender

Blend until creamy and well mixed

Add a little reserved liquid to thin out hummus if needed

Transfer the mixture to a medium serving bowl

Let it rest in the fridge for about 30 minutes for the flavors to blend before serving

Enjoy with your favorite chips or crackers

I found Tahini next to the peanut butter at my local store.  Peanut butter is not a good substitute for Tahini in this recipe.

Cream Cheese Fruit Dip


Cream Cheese Fruit Dip


8 ounces cream cheese (at room temperature)

7 ounce jar marshmallow crème (Fluff)


In a medium bowl, stir together the cream cheese and marshmallow creme until thoroughly combined

You can also use a hand mixer to ensure the mixture is smooth

Cover and refrigerate until ready to serve

The fruit dip can be made and stored for up to 1 week in the refrigerator; stir well before serving


* You can also stir in a few tablespoons of cherry juice to give it an added flavor and color


Enjoy dipping with….





Apple slices, toss with pineapple juice to keep from browning

Red grapes




Chicken Alfredo Garlic Bread


Chicken Alfredo Garlic Bread

Serves 4-6


Alfredo Sauce

2 tablespoons butter

3 garlic cloves, minced

1/2 cup half and half, regular or fat free

1 cup grated Parmesan cheese

Parsley flakes, salt and pepper to taste


Garlic Bread

1 loaf bakery style Italian bread

1/2 cup (1 stick) butter, room temperature

3 teaspoons garlic powder

1/2 teaspoon parsley flakes

1 1/2 cups cooked chicken, shredded

2 cups cooked broccoli florets

2-3 cups shredded mozzarella cheese



Directions for Alfredo Sauce

Melt butter in a medium saucepan over medium heat

Add garlic and cook for about one minute

Gradually stir in half and half, warm through

Gradually stir in Parmesan cheese and stir until creamy and sauce thickens

Remove from heat

Season with salt, pepper and parsley flakes

Mix chicken with Alfredo sauce


Directions for Garlic Bread

Preheat oven to 375 degrees

Line a large baking sheet with aluminum foil and set aside

Slice Italian bread lengthwise

In a medium bowl mix butter, garlic powder and parsley flakes until blended

Generously spread over bread

Spread Alfredo sauce mixture evenly over Italian bread

Top with broccoli then sprinkle with cheese

Bake for 15-18 minutes until cheese is melted

Cut into desired slices and serve



Garlic & Cheese Pizza Bread


Garlic & Cheese Pizza Bread

Makes about 4 servings


1 package refrigerated pizza crust

1/4 cup butter, melted

4 cloves garlic, minced

1 cup shredded cheddar cheese

1/2 cup grated Romano cheese

1/4 cup grated Parmesan cheese

1 tablespoon minced basil


Preheat oven to 400 degrees

Roll out dough on a parchment paper lined baking sheet

Combine butter, garlic, and basil in a small bowl

Drizzle and spread on dough

Sprinkle with cheddar cheese, Romano cheese and Parmesan cheese

Bake in a preheated oven until crisp, about 10-12 minutes


*  You can also warm up some pizza sauce and dip the bread into it

Not My Mom’s Fudge, but Close


Not My Mom’s Fudge, but Close

Makes 1 8×8 pan


2 and 1/2 cups white granulated sugar

3/4 cup butter

2/3 cup evaporated milk

12 ounce package (2 cups) semi-sweet chocolate chips

7 ounce jar marshmallow cream

1 teaspoon vanilla


Line an 8 or 9 inch square pan with aluminum foil or parchment paper

Coat with nonstick spray. Set aside

In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk

Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals

Bring to a full rolling boil, stirring constantly with a long wooden spoon

Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off–it should be boiling the full 5 minutes

Stir constantly

When the timer goes off, remove from heat and add chocolate chips

Stir until all chips are melted and mixture is smooth

Add marshmallow cream and beat with a wooden spoon until well blended

Add vanilla and mix well

Immediately pour into the prepared pan

Let cool to room temperature

Slice and serve

Store on the counter covered

Homemade Coal Region Hot Bologna


Homemade Coal Region Hot Bologna

Makes about 4 quart jars


1 (2.5 pound) ring of bologna

Crushed red pepper (or more if you want it hotter)


White vinegar



Remove skin from the ring bologna

Slice bologna in desired pieces

Place slices evenly in 4 quart jars

Add 1 tablespoon crushed red pepper and 1/4 teaspoon salt to each quart jar

Pour a mixture of 1 1/2 cups white vinegar and 3/4 cup water into each quart jar

Place lid on each jar and shake well

Refrigerate for several days or weeks for the flavors to blend

Shake jars every few days or so to re-blend flavors

Enjoy right from the jar!


Candy Crackers


Candy Crackers


40 saltine crackers (approx.)

1 cup salted butter, cubed

1 cup soft light brown sugar (packed)

2 cups chocolate chips

1/2 – 1 cup M&M’s (or chopped nuts or sliced almonds)


Pre-heat oven to 325 degrees

Line a large sheet pan with parchment paper

Line the pan with saltine crackers

Place the butter and sugar in a medium sized pot over low medium-low heat

Stir until the butter is melted

Once the butter has melted, bring to a boil for 3 minutes

Stir constantly

Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers

Spread mixture with a knife or spatula

Try to move fast during this part so the toffee doesn’t harden

Place pan in the oven and bake for 7-9 minutes

The mixture will spread evenly over the crackers as it bakes

While that bakes I melt the chocolate chips in the microwave, stirring every 30-45 seconds

Remove pan from oven and pour chocolate chips on top, spread with a spatula

Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes

Once chocolate has hardened break pieces off the foil and store in an airtight container


Cranberry Brie Bites


Cranberry Brie Bites

Makes 24 Bites


1 (8-oz.) tube crescent dough

Flour, for surface

1 (8-oz.) wheel of brie

1/2 c. whole berry cranberry sauce

1/4 c. chopped pecans, optional

6 sprigs of rosemary cut into 1″ pieces, optional


Preheat oven to 375 degrees

Grease a mini muffin tin with cooking spray

On a lightly floured surface, roll out crescent dough, and pinch together seams

Cut into 24 squares

Place squares into muffin tin slots

Cut brie into small pieces and place inside the crescent dough

Top with a spoonful of cranberry sauce

Add some chopped pecans, and one little sprig of rosemary

Bake until the crescent pastry is golden, about 15 minutes


* When I made these I was using up leftover cranberry sauce and crescents from our dinner the night before.  I didn’t have any pecans or rosemary so I just made them without.  They still tasted great!