Category Archives: 13. Snacks

Oven Baked S’mores

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When you promise a 6 year old he is going to make S’mores by the fire pit when he visits his Grammas house, and it rains, you better find a way to make those S’mores happen inside!

 

Graham Crackers

Chocolate Bars

Marshmallows

 

Preheat oven to 350 degrees

Place Graham Crackers on a cookie sheet top each one with a Marshmallow

Bake till golden, about 5 minutes

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Remove from oven and top with Chocolate and other Graham Cracker

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Enjoy!

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Parmesan Stuffed Tomatoes

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Parmesan Stuffed Tomatoes

2 ripe Tomatoes, sliced

3 Tablespoons Mayonnaise

6 Tablespoons Parmesan cheese

1 Tablespoon Dijon Mustard

1 teaspoon Chopped Garlic

 

1 teaspoon dried oregano

salt and pepper to taste

1 teaspoon chopped fresh parsley

1/4 cup shredded mozzarella cheese

Seasoned bread crumbs

 

Slice tomatoes in half, clean out insides and lay out on a paper towel to let the liquid drain.  Topping will stay on better

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Arrange tomato slices in a single layer on a baking sheet

In a small bowl, mix together mayonnaise, Parmesan, Dijon mustard, and garlic

Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture

Season with oregano, and salt and pepper to taste

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Sprinkle with bread crumbs, mozzarella and then top with parsley

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Broil 5-10 minutes

Serve immediately

 

Cheese and Olive Bread

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1/2 cup butter, softened

1/4 cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

 

2 cups shredded mozzarella cheese (half cheddar blend)

1 cup chopped black olives (half green olives)

1 loaf French bread, halved lengthwise

 

Preheat oven to 350 degrees

Bake bread for approximately 5 minutes to crisp up before adding toppings

Stir together butter and mayonnaise until smooth and creamy

Mix in garlic powder and onion powder

Then stir in cheese and olives

Spread mixture evenly over French bread, and place on a baking sheet

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Bake in a preheated oven for 5 minutes

Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes

I served this with a side of Marinara Sauce, Balsamic Vinegar and Olive Oil for dipping

Cocktail Meatballs

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Makes around 35 cocktail sized meatballs

1 1/2 pounds ground pork or meat of your choice

1/2 cup bread crumbs

2 eggs

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1 teaspoon onion powder

 

Preheat oven to 350 degrees

Mix everything together in a medium size bowl

I used a tablespoon measuring spoon to scoop the meat from the bowl

Form each scoop into a ball

Wet your hands if the meat sticks to you

I greased a cookie rack and placed it on a foil lined cookie sheet to bake the meatballs on

Place each meatball on the cookie rack not touching each other

Bake for approximately 20 minutes until the internal temperature reads 160 degrees

 

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Sweet and Sour Sauce

1 (12 ounce) jar of chili sauce

1 (14 ounce) can cranberry sauce

1/2 cup grape jelly

 

Place cooked meatballs in a crock pot

Mix sauce and pour over meatballs

Set crock pot on high for one hour

Reduce heat to low for 3 hours or until ready to serve

If making these for a party, plan on each guest eating at least 4 meatballs.

Enjoy!

Buffalo Chicken Ring

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4oz cream cheese

1/4 cup hot sauce

2 1/2 cups cooked chicken

1 cup shredded Cheddar Jack cheese

1 cup Mozzarella cheese

2 tubes crescent rolls, I used garlic flavored crescents

Bleu Cheese or Ranch dressing for dip

 

Preheat oven to 350 degrees

Mix cream cheese and hot sauce together in a medium size bowl until smooth

Mix in chicken and Cheddar Jack cheese

Unroll cans of dough, separate into triangles.

On a large cookie sheet, arrange the triangles in a ring, dough should overlap, leaving the center large enough for a bowl

Layer half of the Mozzarella on each triangle closest to the ring
Spoon mixture on top of the Mozzarella

Top with the rest of the Mozzarella

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Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough

Repeat around the ring until the entire filling is enclosed

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Bake for 35 minutes or until the dough is golden brown

Cool 5 to 10 minutes before cutting into serving slices

Serve with your choice dressing

Enjoy!

 

We cut into this before I could get a photo.  If you make it, please send me a photo of yours and I will add it to my blog.

Zucchini “Pineapple” Candy

If you are looking for a different way to enjoy Zucchini, this is it!

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1-2 quarts of pineapple juice

Zucchini

Powdered sugar

 

Peel the zucchini with a vegetable peeler

Cut zucchini in half and remove the seeds

Cut into chunks.  I made mine into strips about 2 inches long, half inch square

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Place pineapple juice and zucchini into stock pot

Bring to a boil

Reduce heat and simmer until zucchini is soft

It will look like pineapple

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Drain zucchini and place on dehydrator trays

Dry at 130 degrees for about 18 hours

When dry, place in a bowl and toss with powdered sugar

Enjoy!

 

I was surprised at how tasty these were.  You would have never known they were zucchini!

The powdered sugar will help keep it from sticking together

6 cups of zucchini took about 1 quart of pineapple juice

Deviled Eggs

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Place eggs in a pan of cold water

Bring to a hard boil

Cover and remove from heat

Set sit for 15 minutes

Place eggs in an ice bath

Remove each egg and crack shell all around

Place back in ice bath for 10 minutes

Gently peel each egg and rinse with cold water

With a sharp knife, cut across the egg making 2 half’s

Scoop out the yolk and set aside

Mix yolks with mayonnaise or miracle whip, mustard, relish, sugar and garlic powder

Start with a small amount of the mayonnaise or miracle whip.  You can always add more if the mixture is to dry

You can put the mix in a pastry bag or use 2 spoons to fill each egg white

Place these on a bed of lettuce to keep them from moving around

A cut olive in the center of each egg and a sprinkle with paprika makes them look pretty

If you are making these for a group, plan on at least 2 pieces, 1 whole egg, per person

Enjoy!

I have better luck using eggs that are not fresh from the market.  Older eggs tend to peel easier for me.

If you have a tried and true way to boil eggs, post in the comment line for others to see.