Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts

Monday, October 29, 2012

Halloween Chex Mix

                           A great sweet Chex Mix treat for Halloween.

Halloween Chex Mix

Can you believe that it's the end of October already? And... guess what? We finally got some cool temperatures y'all. I was so happy I made chicken and dumplings on Sunday! Gonna be a chilly Halloween this year and speaking of that, I decided I needed to make up a batch of Halloween Chex mix. You know, for the grandkids.

Now, y'all know I love me some Chex Mix, although I am most partial to the old original-original savory version myself. These days though, there must be thousands of ways to create a mix using Chex cereals - in fact, Chex has an entire website dedicated to them all!

This version is a variation of one of those and is perfect for our sweet indulgent Halloween festivities, although it can easily be adapted to suit other holidays too. It's certainly sweet, and everybody who eats it says the same thing - it's a little addictive!


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Tuesday, August 14, 2012

Garden Fresh Salsa

Garden Fresh Salsa, made with juicy tomatoes, sweet Vidalia onions, crisp sweet garden bell peppers, spicy fresh jalapeno, sweet corn on the cob and fragrant garden cilantro.

Garden Fresh Salsa

Here it is running up on mid-August already and I realize that I've got quite a few summer posts like this one to catch up on! So don't go fussin' at me for posting a series of non-traditional recipes that may not necessarily fit into the "Southern" recipe box. Besides our southern favorites and classic southern recipes, like everybody else, we also enjoy a wide variety of other foods too, like this.


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Thursday, January 5, 2012

Cheddar Bacon Dip

Referred to by some tailgaters as "crack dip" because they find it irresistible, this sour cream and mayonnaise dip, made with Ranch dressing mix, shredded cheddar and bacon, is a sure winner.

Cheddar Bacon Dip

Now y'all know I love my my dips, though I'm probably a bit more endeared to hot dips than I am cold ones, but with The Big Game coming up, I thought it'd be nice to get this favorite up on the site.


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Tuesday, December 27, 2011

The Authentic Original Original 1952 Chex Party Mix

The authentic, original, original Chex Party Mix was very simple - containing only Wheat and Rice Chex cereals, butter, Worcestershire sauce, salt and garlic salt. As pictured, I've made a few changes, including substituting Corn Chex for the wheat and adding thin pretzel sticks.

Original 1952 Chex Party Mix

We were talking on Facebook the other day about the many varieties of Chex Mix there are these days - seems a lot of us make multiple batches of it over the holidays because it's a nice snack to have around to keep the hungrys down and everybody out from under your feet in the kitchen. I confess to being pretty old school with my version, and it isn't that I don't love the add-ins that everybody has put in over the years, I do! It's just that for some reason I find a version pretty close to what I call the "Authentic Original Original 1952 Chex Party Mix" to be the version that is still my own personal favorite.

I know it sounds funny to say authentic original original but there is a reason for that, you see, because there are actually many different versions of Chex Party Mix out there that lay claim to being the original. Best I can tell, this one that appeared in an ad in Life magazine in June 1952, just two years after the launch of Rice Chex cereal, appears to be the true, authentic, original, original Chex Party Mix recipe.



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Thursday, December 1, 2011

The Simple Act of Popping Corn

Homemade buttered popcorn, made the old fashioned way, in a pot on the stovetop, can truly bring folks together. Make some and see where it takes you!

Old Fashioned Homemade Popcorn

Don't think I've gone off the deep end for publishing a "recipe" for popcorn. Today's post is more about a story than a recipe. It's a story about the simple act of popping corn.

I don't mean sticking a bag of popcorn in the microwave either. Not that there is a thing wrong with that of course! Heaven knows I've popped my share in that metal box, though today we most often eat it popped in a hot air popper.


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Sunday, September 25, 2011

Apple Fritter Rings

Thin rings of apples are dipped into a sweetly seasoned cinnamon and nutmeg batter and then fried. Best served hot!

Apple Fritter Rings

Yay, it's apple season! Well, it's at least the beginning of apple season and you'd know it too if you follow any food blogs because apple recipes have been in abundance around the net. I love apples in cake, cobbler, in pie, baked, even simply sliced up and dipped in peanut butter - a treat I can certainly get easily carried away with.

Fritters are a fun way to enjoy apples for a change too, and while there are a couple of ways to make them, I especially love them fried in rings like this. I also love them in a drop style, deep fried fritter, similar to my corn fritters - those I'll do next.


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Monday, February 21, 2011

Homemade Crunch and Munch Caramel Nut Popcorn

A wonderful popcorn treat that is delicious made fresh at home - popcorn tossed in a buttery caramel toffee coating with your favorite nuts, what is not to love about that?!

Homemade Crunch and Munch

Way more than Cracker Jack, way more than dark Caramel Corn, Butter Toffee Popcorn - or more specifically Crunch and Munch - has always been my love. What sets Butter Toffee apart from Caramel Corn? I don't really know! I know a lot of people simply call this Caramel Corn, but to me Caramel Corn has a much deeper, richer molasses flavor and is darker in color. Butter Toffee popcorn, is more brown sugar buttery, and lighter in color than Caramel Corn to me. But, that's just me, because The Cajun just calls this Caramel Corn. I can tell you one thing that we agree on about it. It is addictive!

Okay, so it's true there's a little work behind this snack, and yes, it makes a mess that requires you soak a few pots too, but it is so very worth it. Some recipes add baking soda and vanilla, but I don't know why, and I really don't find the recipe needs either. I also know that some people make this using bags of microwave popcorn, but I have kinda gotten into the habit of popping corn fresh on the stove top and really enjoy the whole process. To me, it just tastes better, plus I like adding in my own real, pure butter right into the cooking process too. Besides, there was that whole microwave popcorn health scare thing. Oh you didn't know about that? Me either, well, not until after the fact anyway, but that's a whole 'nother post.


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Wednesday, February 9, 2011

Pretzel S'mores for Valentine's Day

Pretzel S'mores with Valentine's Sprinkles.

Pretzel S'mores

I wish I could say that this idea for Pretzel S'mores was my brainchild, and though the recipe method is mine and completely different from the original, the idea came from a Rold Gold pretzel ad I saw while thumbing through a copy of Sunset Magazine in a waiting room.

Since mini pretzel twists are kind of like little heart shapes, I thought these would make the cutest Valentine's Day project for the kids too, so just like the Rolo Pretzel Turtles, grab your little sous chefs to help with making these treats. Though you will want to handle topping these when they come out of the oven, they can certainly help with unwrapping chocolates, counting out or lining up pretzels, setting up the mini marshmallows, and even adding the sprinkles at the end.


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Thursday, October 28, 2010

Sugared Nuts - Pecans, Almonds, Cashews or Walnuts

Sugared nuts are a holiday tradition. Made with pecans, cashews, walnuts or almonds, tossed first in an egg white wash, then dredged in a sugar and spice mix and slow roasted. Add a tiny pinch of cayenne for a little kick.

Sugared Nuts

Sugared and spiced pecans, almonds, cashews and even walnuts, have been a holiday favorite in many a Southerner household for many years. It's a very simple way to dress up plain nuts to serve at a party, to give away as favors, and even to add to a holiday goodie tray or special occasion gift basket. They are even good chopped and crumbled on top of savory dishes and salads.

Usually made by dipping nuts in beaten egg whites and then rolling them in granulated sugar before slow roasting, I have also used the turbinado sugar that I had hanging around in my pantry. Turbinado is easy to find - I use Sugar in the Raw brand, and find it right at my local WalMart. It is simply a less processed form of cane sugar, often referred to as raw sugar. Because it is taken up earlier in the process, it retains more of the molasses flavor, is lightly browned in color, and has much larger crystals. All of that to me, does everything to enhance the flavor of a roasted nut, but of course, regular granulated sugar, brown sugar or even a combination of the two works just fine.


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Friday, October 22, 2010

Sausage and Cheese Bread

Thawed frozen bread dough makes this appetizer stuffed with seasoned hot sausage and cheese super easy.

Sausage and Cheese Bread

A perfect appetizer for any party, this Sausage and Cheese bread made from frozen bread dough is a definite crowd favorite. Regular Italian sausage works great for this, but I prefer to use the hot version of Jimmy Dean sausage, and add shredded pepper jack cheese for the extra kick they both give. Together with the onion and bell pepper, that is really all the seasoning you need. If you're making it for tailgating, bake it, let it cool, wrap it in foil and warm it up on the grill before slicing.


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Friday, October 1, 2010

Fried Mozzarella Cheese Sticks

A combination of seasoned dry bread crumbs and panko make for some yummy fried cheese sticks! Try them with a super easy homemade marinara sauce.

Fried Mozzarella Cheese Sticks

I have really been loving the panko bread crumbs ever since they became more widely available in our supermarkets.  Great for topping casseroles or on stuffed squash, they add such a nice crunch to dishes where you would have normally used a soft or dried bread crumb before, and I like crunch!  I still wanted to use the Italian seasoned dry bread crumbs here for the flavor, so I settled on using a bit of both, and it worked out great.

For these I just used the good ole snackin' string cheese and cut them in half. The hardest part of that is unwrapping each stick, but if you have a few little sous chefs running around in your household, that'd be a great job for them.  I tried them in both the deep fryer and a skillet, and while the skillet was much less messy, I liked the way that they fried up much better in the deep fryer, though be warned. The panko will likely leave behind a bit of a mess in your deep fryer oil.

Whichever way you choose, make sure to use fresh oil, and watch them closely because they literally only take seconds to brown up and if you go a millisecond too long, they will burst and ooze out cheese.  Be sure to drain them on a rack, because some cheese is likely to seep out anyway and will cause them to stick to paper towels.


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Thursday, June 10, 2010

Fire 'n Ice Pickles

Not a pickling recipe, but a fun way to dress up some plain dill pickles with some sweet and spicy flavor. Super easy and if you prefer them on the milder side simply eliminate the jalapeno and red pepper flakes.

Fire 'n Ice Pickles

Fire and Ice Pickles are not a true pickling recipe, so no scoffing at me okay y'all? It's just a yummy way to dress up a jar of plain ole, cheapo, boring sour dills into a pickle that has fire and ice flavor, with a combination we southerners seem to be endeared to - sweet and spicy. We have a tendency to turn a sour thing into somethin' sweet down here, don't y'all know? Yes, that can also mean personalities. It's kinda hard to frown when you get around these thick accents we have.


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Friday, May 21, 2010

Homemade Beef Sliders

Delicious little mini burgers made with very thin meat patties, melted cheese and real minced onion.

Homemade Beef Sliders

I don't mean to imply that these are authentic "Sliders" or "Slyders" because heaven forbid that someone scold me for trying to claim these little mini burgers to be an authentic copycat of the original White Castle Slyders - which by the way, we never had around here. Only Krystal's little yummy burgers were available around this part of The Deep South, but they sure were a favorite late night after party snack after a long night of dancing back in the days of disco.


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Tuesday, May 18, 2010

Kickin' RO*TEL Restaurant Style Salsa

Tomatoes, onion, jalapeno, garlic, a little lime juice and cilantro, whirled up in the food processor to give you a nice restaurant style salsa that we all love.

Restaurant Style Salsa

Restaurant style salsa is so easy to make at home and a can of RO*TEL tomatoes will give it just the right kind of punch. Really, just about any place that you use a canned tomato, you can substitute RO*TEL for some added flavor, and salsa is just one way I love to use RO*TEL tomatoes.

Now, don't get me wrong. I absolutely love fresh from the garden tomatoes - when they are in season and at their peak flavor. A fresh chopped tomato salsa is incredible as a garnish, or for a fresh salsa, such as pico de gallo, so for this, you'll want to pretty much pulverize them since here, we're talking my favorite super easy, perfect for dipping with white corn tortilla chips salsa, like the kind that you get in a Mexican restaurant.


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Saturday, May 15, 2010

Goober Peas - Cajun Boiled Peanuts

A southern staple, raw peanuts are boiled in a salty, Cajun seasoned water - stovetop, crockpot or pressure cooker.

Cajun Boiled Peanuts

♫Sitting by the roadside on a summer's day
Chatting with my mess-mates, passing time away
Lying in the shadows underneath the trees
Goodness, how delicious, eating goober peas.

Peas, peas, peas, peas
Eating goober peas
Goodness, how delicious,
Eating goober peas.♫
"Goober Peas" by P. Nutt and A. Pindar, 1866


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Saturday, April 24, 2010

White RO*TEL Dip

A spicy sausage dip made with Monterey Jack cheese, cream cheese, and Rotel tomatoes.

White RO*TEL Dip

This is another great dip for keeping your guests at bay while you cook out, for football night, your next party, or simply for movie night in with the family. We keep it warm in the crockpot and scoop out single servings into small custard bowls with white corn tortilla chips on the side. Use regular sausage, bump it up with a spicy version, substitute regular, cooked ground beef, or try it with small, cooked shrimp.


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Monday, April 12, 2010

Hot Corn Dip

Hot Corn Dip made with Mexicorn, green chilies, jalapenos, Monterey Jack and Parmesan cheeses, and red pepper flakes, is terrific served with corn chips or tortilla chips.

Hot Corn Dip

This Hot Corn Dip recipe from Trisha Yearwood, is one of the most popular posts on my site since I posted it. And for good reason - it is downright yummy! Y'all might have read my previous post where I got a craving for Trisha Yearwood's Hot Corn Dip when Trisha made an appearance on The View to promote her newest cookbook, Home Cooking with Trisha Yearwood.


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Saturday, April 10, 2010

Warm Feta and Artichoke Dip

Another great recipe from Trisha Yearwood, this warm dip is made with artichoke hearts, mayo, feta cheese and Parmesan.

Warm Feta and Artichoke Dip

This Warm Feta and Artichoke Dip started with Whoopie Goldberg on The View. If you ever watch the show, or know much about Whoopie, you know that she says she is a bit particular about what she eats. Well, when Trisha Yearwood was on show promoting her cookbook, Home Cooking with Trisha Yearwood, she, of course, had some of her featured dishes on the table in front of the couch.


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Wednesday, February 24, 2010

Buffalo Chicken Dip with Bacon

My version of Buffalo Chicken Dip uses fresh cooked chicken, Louisiana hot sauce, ranch instead of bleu cheese dressing, bacon, and a mixture of cheddar and mozzarella cheeses.

Buffalo Chicken Dip with Bacon

Y'all likely know this dip as Frank's Famous Red Hot Buffalo Chicken Dip, or just plain ole Buffalo Chicken Dip, some of you may even know it as Crack Dip, but I made some changes to the standard recipe and I really think it's the best chicken dip you could ask for!


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Tuesday, February 9, 2010

Homemade Baked Potato Chips

Thinly cut, red skin potatoes, tossed with olive oil and a variety of seasonings and baked.

Homemade Baked Potato Chips

Another one of those No-Recipe-Recipes ... yummy, crisp homemade potato chips that you bake yourself, season yourself, and coat with healthy olive oil. So easy and just delicious!

Break out the mandolin for this one because you really do need the potatoes to be thin (not too thin though) and uniform, and a mandolin does that with ease, making a super speedy job of it too. I went through these two potatoes in literally seconds. Toss the potato slices with some olive oil.



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