Category Archives: 13. Snacks

Tomato, Corn and Avocado Salsa

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Tomato, Corn and Avocado Salsa

Serves 4

1 (11 ounce) can whole kernel corn, drained

1 (4 ounce) can sliced black olives, drained

1 1/2 cups diced roma tomatoes

3/4 cup diced red onion

1 red bell pepper, seeded and diced

1 1/2 teaspoons minced jalapeno pepper

1 tablespoon chopped garlic

1 avocado – peeled, pitted and diced

2 tablespoons olive oil

3 tablespoons fresh lime juice

1/2 teaspoon each garlic powder and sea salt

 

Mix together corn, olives, tomatoes, onion, garlic, red pepper and jalapeno pepper in a large bowl

Gently fold in diced avocado, olive oil, lime juice, garlic powder and sea salt

* If making this ahead of time, omit the avocado until ready to serve.

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Caprese Bites

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Caprese Bites

 

Baguette sliced thin

Tomato sliced thin

Basil leaves, chopped

Mozzarella cheese

Olive oil

Balsamic Glaze

Garlic powder

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Preheat oven to 400 degrees

Brush sliced baguette with olive oil and place on baking sheet

Bake in preheated oven to toast for 5 minutes

Remove from oven and top each baguette slice with tomato, mozzarella, basil and garlic powder

Bake in the preheated oven until the cheese starts to melt, about 5 minutes

Drizzle each baguette with balsamic glaze

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How to make Balsamic Glaze

1 cup of balsamic vinegar

Pour balsamic vinegar into a small saucepan.  Turn heat to medium high and bring vinegar to a boil.

Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.

Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.

Remove from heat.  Let reduction cool and serve or transfer to an air tight container and store in refrigerator.

Makes about 1/2 a cup

No Bake Energy Bites

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No Bake Energy Bites

Makes about 53 Bites

 

2 cups rolled oats

1 cup ground flax seed

1/2 cup mini semi-sweet chocolate chips

1/2 cup Craisins

1 cup crunchy or creamy peanut butter

2 teaspoon vanilla extract

2/3 cup honey

 

Using a food processor or blender, grind the oatmeal in to a powder

Pour in to a bowl with the flax seed and mix well

Stir in the chocolate chips, Craisins, peanut butter and vanilla

Heat the honey for about 10 seconds so that it is thinner and easier to mix in

Add to the bowl and stir until well combined

Put bowl in to refrigerator for 20-30 minutes

Use a tablespoon, measure out the dough into spoonfuls

Arrange energy bites on a baking sheet and freeze until set, about 1 hour

Keep covered in an air tight container in the refrigerator

 

 

You can also add ground Almonds, Chia seeds and anything else you would like

Will’s Chili Queso Dip

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Will’s Chili Queso Dip

This is my son’s recipe.  I hope you enjoy it as much as they do!

1 Pound of cooked ground meat

16oz Velveeta cheese

1 cup milk

6 pieces of sliced crispy bacon

1 Can of Chili

Paprika

Chili Powder

Cayenne Pepper

Ground Cumin

 

Place all the above ingredients in a Crock pot on low for 2 hours

Stir and enjoy with your favorite dipping chip

My son eats it with Doritos while my granddaughter and daughter in law use Tostitos scoops

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Chloe loves her daddy’s cooking!

Pizza Pinwheels

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Pizza Pinwheels

 

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Dough Sheet

2 tablespoons grated Parmesan cheese

1/3 cup finely chopped pepperoni

1/2 cup shredded cheese blend

Italian seasoning

1/2 cup pizza sauce

 

Heat oven to 350 degrees

Spray cookie sheet with cooking spray or line with parchment paper

If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal

If using dough sheet: Unroll dough; cut into 4 rectangles

Sprinkle an even layer of Parmesan cheese, Italian seasoning, pepperoni, and cheese blend over each rectangle

Do not overfill

Starting with one short side, roll up each rectangle; press edge to seal

Put the rolled dough in the freezer for 10-20 minutes, this makes it easier to cut

Cut each roll into 6 slices

Place cut side down on cookie sheet

Bake 6-7 minutes or until edges start to brown

Flip over pinwheels half way through for even baking 5-6 minutes

Serve with warm pizza sauce for dipping

Ranch Seasoned Oyster Crackers

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Ranch Seasoned Oyster Crackers

Great addition to your favorite soup or snack on by the handful!

1 1/2 sticks butter, melted
2 tablespoons ranch dressing mix
1/2 teaspoon dried dill weed
1/2 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 (16 ounce) packages oyster crackers
Parmesan cheese

 

In a large bowl, combine melted butter, ranch dressing mix, dill, lemon pepper, garlic powder, and onion powder

Add crackers, and gently toss to coat the crackers

Let sit in the bowl while the oven preheats to 250 degrees

Line a large cookie sheet with parchment paper

Spread crackers out on paper and bake for 15 minutes

Remove from oven, sprinkle with parmesan cheese

Mix and return to oven for 10 minutes

Allow to cool completely before storing in airtight canister

Garlic Bacon Cheese Logs

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Garlic Bacon Cheese Logs

Serves about 8

1/2 pound shredded cheese of your choice

4 ounces (half a package) softened cream cheese

1 tablespoon mayonnaise

1 tablespoon lemon juice

1 garlic clove, chopped

1/2 cup crumbled bacon

 

In a small bowl, mix the shredded cheese, cream cheese, mayonnaise, lemon juice and garlic

Form mixture into a log and roll in crumbled bacon

Chill for about an hour for flavors to blend and log to set

Serve with your favorite crackers