Snack Archives - Page 14 of 14

Cherry Party Mix

March 31, 2013 by Danielle

Who doesn’t love a good snack mix for a gathering? With so many different options, why not mix up the classic and try this Cherry Party Mix recipe for a change – it’s so delicious, and the whole crowd will love it! Plus, cherries add such a good flavor dynamic to the mix that it’s sure to be a winner.

Cherry Party Mix

Ingredients:
1 cup Corn cereal (Corn Chex)
1 cup Rice cereal (Rice Chex)
1 cup Wheat cereal (Wheat Chex)
1 cup Small pretzels
2 tbsp. Margarine or butter, melted
½ tbsp. Worcestershire sauce
1 tsp. Chili powder
¼ tsp. Garlic powder
2 cups Dried tart cherries

Preheat oven to 300 F.

Mix cereal and pretzels in a large bowl. Set aside.

In separate bowl, mix melted butter, Worcestershire sauce, chili powder and garlic powder. Drizzle over cereal mixture. Toss to coat evenly.

Pour mixture in a baking pan. Bake for 25 minutes, stirring occasionally.

Remove from oven, stir in cherries.

Creamy Chocolate Treat

March 28, 2013 by Danielle

It’s no secret that I’m a chocolate lover. If I could realistically make a new chocolate treat every day without gaining a ton of weight and losing a ton of money, I would in heart beat! Since that’s not the case, I try to get a variety, and make them so delicious that it’s worth waiting a few days between. I’ve wanted to try a soufflé type dessert for a while, but have heard so many stories of how easily ruined they are, that I’ve kept putting it off. I finally decided to give it a shot, and was SOOO glad I did! These were really easy, and the creamy, smooth texture of the rich chocolate was amazing; one of my new favorites!

Creamy Chocolate Treat

Ingredients:
1 ½ sticks Butter, cut up
1 cup Semi-sweet chocolate chips
1 cup Sugar
6 large Eggs, separated
2 tbsp. All purpose flour

Melt the butter, chocolate and sugar in a medium saucepan, over low heat. Allow to cool.

Preheat oven to 350 F. Grease ten 6-ounce ramekins, then dust with flour (use a sifter). Place the ramekins in a cake pan.

In a small bowl, beat the egg yolks on high speed about 3 minutes, or until thick.

In another small bowl, beat the egg whites on high speed about 5 minutes, or until stiff.

Whisk the yolks into the chocolate mixture; then fold in the egg whites and flour.

Spoon the batter into the ramekins. Once on the oven rack, pour boiling water into the cake pan until it comes about half-way up the ramekins.

Bake about 40 minutes, or until a knife inserted by the edges of the ramekin comes out clean.

Notes: Make sure there’s enough room between the water and the top of the pan that you won’t spill it on your hands as you remove it from the oven, as it will be extremely hot. These are delicious warm or cold, although I prefer them warm. Add whipped topping, or even tapioca pudding for an even more satisfying flavor!

Banana Apple Muffins

March 25, 2013 by Danielle

We are a big muffin family. I don’t exaggerate; my kids eat 3 to 4 muffins apiece, even my one year old! I hate putting time into it, though. Honestly, who wants to rush even more in the mornings, or worse, have to wake up sooner just to have a great breakfast? No Ma’am, not me! So instead of doing the quick but not-very-healthy-because-of-all-the-additives boxed muffin mixes, I try to find quick, healthier versions that are still delicious. Well, here’s one of my favorites!

Banana Apple Muffins

Ingredients:
1 ¼ tsp. Salt
1 1/2 tsp. Ground cinnamon
½ to 1 cup Semisweet chocolate chips
½ cup Walnuts, chopped
1 Egg
1-2 Ripe bananas, mashed
¾ cup Brown sugar, packed
½ cup Applesauce
1 tsp. Vanilla extract
1 cup All-purpose flour
2 tsp. Baking powder
½ tsp. Baking soda

Preheat oven to 350 F. Lightly grease muffin pan, or place liners into spots.

In bowl, mix egg, banana, brown sugar, applesauce and vanilla.

In another bowl, mix flour, baking soda, baking powder, salt and cinnamon.

Slowly stir flour mixture into banana mixture. Fold in chocolate chips and walnuts.

Pour batter into muffin cups.

Bake for 15 to 20 minutes, or until light brown and fluffy.

More Delicious Recipes…

Chocolate Chip Smores

March 24, 2013 by Danielle

Chocolate Chip Smores

Ingredients:
10 chocolate chip cookies
5 squares semi-sweet chocolate bar, chopped
4 tsp coconut flakes
50 miniature marshmallows

1. Place 5 cookies, flat-sides up, on microwaveable plate; top with remaining ingredients.

2. Microwave on HIGH 30 seconds or until chocolate is almost melted. Put remaining cookies on top, pressing down lightly to secure. Microwave an additional 30 seconds or until cookies are warmed and chocolate and marshmallows are melted.

3. Serve warm and gooey, or cover and refrigerate about 10 minutes or until filling is set.

Yields 5

Notes: Hersheys bar may be used, but since it’s thinner use the entire bar. This is based on large homemade cookies, so if you use Chips Ahoy keep in mind they are much smaller and will need fewer ingredients. I’ve found that it’s easiest if you put the coconut flakes on first, then chocolate, then marshmallows. They just seem to balance and stay on better that way; or maybe it’s just me.

Cherry Rolled Sandwiches

March 23, 2013 by Danielle

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I was a little nervous about this recipe for my kids, since they can be rather picky. They all loved it, though, especially the garlic and herb cheese spread. They were even asking for seconds! If you need help pitting the cherries, I highly recommend getting a Cherry Pitter – it’s such a pain to do it by hand!

Ingredients:
½ cup Dried tart cherries
¼ cup Garlic and herb cheese spread
10-inch Tortilla (we use whole wheat)
1/3 ounce Fresh spinach leaves
2 ounces Thinly sliced luncheon meat (we used turkey breast)
2 ounces Thinly sliced swiss cheese

Spread garlic and herb cheese evenly over the tortilla, spreading to the edges.

Sprinkle cherries over spread.

Place one layer of spinach leaves over the cherries, followed by a layer of luncheon meat and the layer of cheese.

Roll up each tortilla, jelly-roll style. Make extra tight, then wrap securely in plastic wrap.

Place in fridge for at least 2 hours, or overnight.

*for 1 tortilla

Notes: For my kids, I cut the rolls into 1-inch thick slices, so it was easier to eat without falling apart.

More Great Sandwiches…

Avocado Tomato Spread

September 30, 2012 by Danielle

We eat sandwiches a lot at my home. Wonder Woman takes them to school when she doesn’t like what they’re serving in the cafeteria, and Flash takes them to work often to save on our food budget. Unfortunately, we all get pretty sick of the same thing all of the time. We try to find variations, whether it’s switching from normal bread to bagels or tortillas, a different kind of cheese or deli meat, or a new sauce. Even the toppings varying from day-to-day makes a world of difference!

In my search for something new this week, I happen to have made a delicious dip for crackers. My hubbies thought: try it in a sandwich. You know what, it was genius! It just really added to the flavor, and made it a whole new experience for our taste-buds. Guess what’s going in my lunch bag tomorrow?

Here’s the directions for the dip, just remember it can be used as a sandwich spread as well!

Ingredients:
¼ cup Mayo or Miracle Whip
1 tsp. Olive oil
1 Avocado, chopped
12 Cherry tomatoes, cut into fourths
1 tsp. Paprika
1 tsp. Chili powder (less if you want it more mild)
1 tbsp. Lime juice

Combine everything in a bowl. Mash as desired. Enjoy!

Notes: With the avocado, it’s best to still be firm if you’re doing a dip, so it can be in chunks. For a sandwich spread, though, let it soften so it can be mashed and spread more easily.