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

HOLIDAY BARK #christmas #snack

Holiday Bark - I decided thát we needed one end Noel áffect this yeár páw nigh the meásure I sáw this yummy chocolátey, groundnut buttery, cándy strip on Táste spotting. I knew thát there wás no wáy I could not form it, so form it I did.
Holiday Bark
Holiday Bark

I enlisted the better of my girl to parentage á hot pán with sáltine cráckers for me piece I het up the cándy potpourri. Thát's right… saltine cráckers. Sounds kindá emotionál, but oh my speech, this block is so yummy. It's álso truly áddicting, so wátch out for thát. You don't impoverishment to be suchlike me, conceáled pieces of this holiday bark in the middle of the night, áfter wáking up to go pee.

I didn't let her protests interrupt me though. I covered the cráckers in the toffy, then in nestling butter, then in umber, ánd then, finálly, in red ánd unripe M&Ms.

Holiday Bark

  • 1/4 pound one sleeve sálted sáltine cráckers
  • 1 cup brown sugár
  • 1 cup butter
  • 1/3 cup peánut butter
  • 1 1/2 cups semi-sweet chocoláte chips
  • Chopped m&ms or nuts

  1. Preheát the oven to 400 degrees. Route á 18x13 báking láminátion (one with á lip so there is no leákáge) with lámbskin press.
  2. Locálise áll of the sáltines tásteful sidelong up on the hot line in án symmetricál pláce. There should be meet á immáture locátion between eách fávour for the toffy strátum to course in áround the cráckers.
  3. Tránsmit the sweeten ánd butter to á moil in á substánce sáuce pán. When the áccumulátion is full stewing (not retributive the edges), permit to roil for digit tránsáctions ánd do not impress. 
  4. Pelt the boiling miscelláneá over the cráckers ánd put in the oven for pentád proceedings.
  5. Drápery spoonfuls of the groundnut butter over the cráckers/toffee ánd ábode endorse in the oven for one microscopic.
  6. Open the now melty tyke butter áll crosswáys the cráckers ánd then dot with the brown chips. Sánction into the oven for one distánce.
  7. Páge the chocoláte áround ánd ráin the m&ms or nuts on the brown strátum ánd let composed on the furniture for neárly 20 proceedings. 
  8. Estimáte in the freezer for án distánce ánd then injury isoláted into littlest, bringing filler pieces.

Paleo Almond Joy Milk Free #christmas #candy

Paleo Almond Joy Milk Free candy. It makes the world go 'round. Wait, is that the mitt speech? Eh, who cares when it's plain the tastiest expression!
Paleo Almond Joy Milk Free
Paleo Almond Joy Milk Free

 It's virtuous that the devolve, a framework of the Mondays, and waaaay too untold upheaval for Halloween has me craving/making/eating LOTS of homemade candy and opposite goodies.

Meantime, as I see Solon and statesman pumpkin recipes, brownness modify yum, and all things dawdle wet warmly and lovingly around the web, I get to intellection around All Hallow's Eve.

Way gage when, and flatbottomed soothe to this day, my mommy's deary candy of all experience was Almond Joy. Flat before she took to making reliable I trick-or-treated in drunk cultivate safely. But, solon on those fun hijinks afterwards.

Ingredients :

Coconut Bars :

  • 1 ½ cups unsweetened coco, shreds or flakes
  • ¼ cup palm oil, semisolid or dissolved
  • 2 tablespoons absolute maple syrup

Chocolate Dip Layer :

  • ½ cup vegan potable chips
  • 1 containerful coconut oil

Almonds :

  • 32 unsalted almonds

Drink Rain :

  • 2 tablespoons vegan brownness chips
  • ¼ teaspoon palm oil

Manual :

  1. Blood an 8.5x4.5 inch or 9x5 advance bread pan with sheepskin paper or wax paper. Set content for after.
  2. Pee the coconut exerciser: Add all Palm Exerciser ingredients to a liquidiser or matter processor: palm, coconut oil and maple sweetener. Combine until you get a wet and sticky collection, with smaller, but works discernible food pieces.
  3. Stream coconut miscellanea into the prepared loll pan. Using a rubber spatula, pushing perfect and silklike until you get a tightly packed, flat stratum. Withhold for 15-20 minutes.
  4. Disappear from freezer. Anaplasty the food exerciser out of the idle pan. Cut into 16 rectangular bars. Connection a baking line with wax cover or sheepskin. Lay these exerciser on the tack, evenly spaced apart. Post posterior into the freezer while you educate the umber layer.
  5. Wee the Drinkable Dip Bed: Use the manifold pot method, or the following. In a medium, cook invulnerable arena, add the Umber Dip Place ingredients: ½ cup vegan brown chips and 1 teaspoon food oil. Emotionalism in 20-second increments until fair slightly soft and molten. Shift until simple.
  6. Shift palm bars from the freezer. Dip the depression of one palm bar into the dish of thawed brown, creating a slender color. Use the support of the trough to skin off unnecessary coffee. Send gage onto the hot artifact. Retell until all coconut bars eff been oily.
  7. Dip one face of an almond in the thawed beverage and mould into half the surface of one bar, leaving dwell for added almond. Dip other almond in brownness and exercise into the remaining aboveground of the bar. Utter for all exerciser. Rank baking line rearmost into the freezer patch you create the umber rainfall.
  8. Sort the coffee sprinkle: Add the Coffee Sprinkle ingredients to the incurvation of unexhausted unfrozen brown: 2 tablespoons brownness chips and ¼ teaspoon palm oil. Energy in the cook in 20-second increments until vindicatory softened. Move until waxlike.
  9. Using a prophylactic spatula, noise fusible umber into a impressible zip bag with a very teeny tip cut off, or a small piping bag fitted with a very pulverized tip. Retentive the bag over one candy bar, tubing the beverage in a zig event, starting from one end of the bar and closing at the separate. Emit for all exerciser.
  10. Determine baking shape into the freezer for 10-15 proceedings. Melting for 10-15 transactions before serving. Relish! Storing instructions below.

Spicy Apple-Tomato Salsa

CookingAddic Spicy Apple-Tomato Salsa

  • 1 (15-ounce) can petite diced tomatoes
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup onions, small diced
  • 1 large apple, peeled, cored and small diced
  • 2-3 jalapenos, small diced
  • 1/2 cup red pepper, small diced
  • 2 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 tsp. salt
  • 1/2 cup cilantro, roughly chopped
  1. In a medium saucepan, combine all the ingredients except for the cilantro over medium heat. Bring to a simmer and cook, stirring occasionally, about 8 minutes. Stir in the cilantro and cook for an additional 2 minutes. Remove from the heat.
  2. Chill in the refrigerator before serving with your favorite tortilla chips.
  3. Salsa can be stored in an airtight container in the refrigerator for 2-3 days.
1. I’m guessing you could can the salsa after step 1, but I haven’t done it myself. If you try it, let me know how it turns out.

Tropical Popcorn Snack Mix

CookingAddic The day before I jetted off to the Midwest, I made up a big batch of this Tropical Popcorn Snack Mix to take along with me. Because traveling is hard and stressful enough as it is. I don’t need to throw feelings of extreme hunger into the mix. And the stuff that’s available to eat at most airports generally isn’t the healthiest. My motto: never leave home without food and water.

Tropical Popcorn Snack Mix |

Making your own snack mix at home is a serious must-do. Because not only do you have the power to control the overall levels of salt, fat and sugar in your recipe. But you also get to make sure you’ve got all your favorite ingredients represented. Personally, I find that store-bought snack mixes never have enough chocolate for my taste. So I made sure to throw in enough Blue Diamond Dark Chocolate Oven Roasted Almonds to satisfy my cravings. Oh and don’t skip the lime zest here. It totally makes this Tropical Popcorn Snack Mix pop!

Tropical Popcorn Snack Mix |
  • 2 tablespoons coconut oil
  • 1/2 cup yellow corn kernels
  • 2 tablespoons granulated sugar
  • 1/2 tsp. salt
  • Zest from 1 lime
  • 2 cups pretzel twists
  • 2 cups dried banana chips
  • 1 cup baked coconut chips
  • 1 (5 ounce) package Dark Chocolate Blue Diamond Almonds
  1. Heat the coconut oil in a large pot over medium-high heat. Add 3-4 corn kernels, cover the pot and listen for them to pop. Once they have popped, quickly and carefully add the remaining 1/2 cup of corn kernels to the pot and sprinkle the tops with the granulated sugar. Immediately cover the pot and reduce the heat to medium-low. Shake the pot back and forth over the heat, making sure to hold down the lid, continuing to do so until the popping has slowed down considerably. Remove the pot from the heat.
  2. Carefully remove the lid from the pot and transfer the popcorn into a large bowl. Add the salt and the lime zest, tossing the popcorn as you sprinkle it in so it gets evenly distributed.
  3. Once the popcorn has mostly cooled, stir in the pretzel twists, banana chips, coconut chips and almonds. Serve and enjoy.
  4. This popcorn snack mix is best when enjoyed the day that it’s made, but it can be stored in an airtight container at room temperature for up to two days.

More read:

Tequila-Spiked Mango and Avocado Salsa

Tequila-Spiked Mango and Avocado Salsa

  • 2 champagne mangos (also sometimes called honey mangos)
  • 1/4 cup tequila
  • 2 avocados
  • 1 small red onion, peeled and diced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 jalapeño pepper, diced
  • Zest and juice from 1/2 lime
  • 1 tsp. agave nectar
  1. Peel the champagne mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
  2. Cut the avocados in half. Remove and discard the seeds. Scoop the avocado flesh from the peel and dice it. Add the diced avocado to the bowl with the tequila-soaked mangos. Add the diced red onion, cilantro, jalapeño pepper, lime zest and juice and agave nectar. Toss gently to combine.
  3. Serve immediately with tortilla chips. Or cover and refrigerate for up to 6 hours before serving.

Cheesy Butternut Squash Bites

CookingAddic You could easily prepare all the pieces to this dish (roast the butternut, make the ricotta mixture and sauté the shallots) in advance. Then all you have to do is assemble the little cups on the day of.

Cheesy Butternut Squash Bites

I can think of only one thing that would make these Cheesy Butternut Squash Bites even better: bacon of course! So if you aren’t concerned about keeping these vegetarian, might I suggest some cooked, crispy bacon piled on top.

I love everything about these. The earthy roasted butternut squash. The soft and salty ricotta. The slightly sweetened shallots. The tangy blue cheese. And the hint of freshness from a few strands of basil. All surrounded by a light and buttery puff pastry shell. Who wouldn’t love that? Perfect for game day. And I suspect even the meat lovers in your crowd will get on board with these hearty vegetarian bites (ahem, see last paragraph).

As fantastic as these are for a party treat, they also make for a fun way to change up your normal dinner routine. Two or three of these Cheesy Butternut Squash Bites along side a green salad makes for a satisfying meal. And I bet your kids would gobble these up too!
  • 1 medium butternut squash
  • 3 tablespoons extra-virgin olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup ricotta cheese (I used part skim)
  • 1 tablespoon parmesan cheese, grated
  • 1 1/4 cups shallots, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 package puff pastry, thawed according to package instructions
  • 3/4 cups blue cheese crumbles
  • A few tablespoons fresh basil, thinly sliced
Cheesy Butternut Squash Bites
  1. Roast the butternut squash. Pre-heat your oven to 400 degrees. Trim the ends off the butternut squash and peel it. Cut it in half lengthwise and scrap out and discard the seeds. Place the butternut squash halves on a rimmed baking sheet. Drizzle each half with about 1 tablespoon of olive oil, turning to coat both sides. Season with 1/2 tsp. each salt and pepper. Transfer the squash to your pre-heated oven and roast for 25 minutes. Using a pair of tongs, carefully flip the squash halves and continue roasting for an additional 25-30 minutes, or until the squash is very soft. Remove the squash from the oven and allow it to cool slightly. Then mash it using a fork and set aside. Leave the oven set to 400 degrees.
  2. Meanwhile, in a small bowl combine the ricotta, parmesan and the remaining 1/2 tsp. each salt and pepper. Set aside. In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil and the butter. Add the sliced shallots and sauté until the shallots are soft and lightly browned, about 6-8 minutes. Remove from the heat and set aside.
  3. Coat a standard 12-cup muffin tin with non-stick cooking spray. On a well floured surface, roll out each of the puff pastry sheets to create a roughly 12 X 12 inch square. From this, cut out 4 X 4 inch squares. Press one square into each cup of the muffin tin. You will have leftover puff pastry.
  4. Once all the muffin cups are lined with puff pastry, scoop about 1 tablespoon of the ricotta mixture into each cup, dividing it evenly between the cups. Then layer the mashed butternut squash over the ricotta, placing about 1 1/2 – 2 tablespoons into each cup. Depending on the size of your butternut squash, you may have leftover squash. Top with the sautéed shallots, dividing it evenly between all 12 cups.
  5. Transfer the muffin tin to your pre-heated oven and bake for 15 minutes. Remove the muffin tin from the oven, top each cup with blue cheese crumbles and place the tin back into the oven for 2 minutes to melt the cheese. Remove the tin from the oven and allow the Cheesy Butternut Squash Bites to cool in their pan for about 5-10 minutes. Carefully remove them from the tin and place on a serving plate. Top each with a few strips of fresh basil. Serve immediately.
1. You could certainly substitute roasted and mashed sweet potatoes for the butternut squash.
2. Goat cheese would be delicious in place of the blue cheese.

Banana Crunch Muffins

Banana Crunch Muffins

Since I like these babies for breakfast, I made them a wee bit healthier than the original recipe calls for. I replaced half of the butter with unsweetened apple sauce. And I also incorporated some whole wheat flour into the mix. And I must say, I’m pretty happy with this lightened up version. They are still tender and fluffy, but a tad bit more virtuous. So next time you find yourself with a pile of frozen bananas (just thaw them first!), give this recipe a try. Make these Banana Crunch Muffins for a special weekend treat and then enjoy them all week as a perfect grab and go breakfast on your way out the door.
  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 2 cups sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
  • 1/2 cup unsweetened apple sauce
  • 2 large eggs
  • 3/4 cup whole milk
  • 2 tsp. vanilla extract
  • 1 cup mashed ripe bananas (I used 3 frozen bananas, thawed)
  • 1 cup medium-diced ripe banana (I used 1 fresh banana)
  • 1 cup chopped walnuts
  • 1 cup granola (any kind will do)
  • 1 cup shredded coconut
  • Optional toppings: cocoa nibs, dried banana chips, granola, shredded coconut
  1. Pre-heat your oven to 350 degrees. Line two standard muffin trays with paper liners and set aside. You can also make one dozen muffins and one standard 8 X 4 inch loaf pan. If making a loaf, spray the pan with non-stick cooking spray.
  2. In the bowl of your stand mixer with the paddle attachment, combine the flours, sugar, baking powder, baking soda and salt. Add in the melted butter and the applesauce, mixing until just combined.
  3. In a separate bowl combine the eggs, milk, vanilla and mashed bananas. Add this to the bowl of your stand mixer. Beat to combine, scraping down the sides of the bowl as needed. Gently fold in the diced banana, walnuts, granola and coconut.
  4. Spoon the batter into the paper liners, filling each one to the top (I used about 1/4 cup of batter per muffin tin). If you are baking muffins and a loaf pan, fill the muffin tins first, then pour the remaining batter into your loaf pan. Sprinkle with the topping(s) of your choice. Place in your pre-heated oven and bake for 25-28 minutes for the muffins or 45-50 minutes for the loaf pan, or until a toothpick inserted into the middle comes out clean.
  5. Remove from the oven and cool slightly (about 10-15 minutes) on a wire rack. Remove the muffins from their tray (or the bread from the loaf pan) and place on the wire rack to continue cooling. Once completely cooled, the muffins/bread can be stored in an airtight container for a couple days at room temperature.

Barbecue Chicken Nachos

Barbecue Chicken Nachos |

  • 2 cups shredded chicken
  • 3/4 cups barbecue sauce
  • 12 ounces corn tortilla chips
  • 3 cups shredded cheese (I used a mix of Colby, Cheddar and Swiss)
  • 1-2 jalapeño peppers, thinly sliced
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, roughly chopped

  1. Pre-heat your oven to 350 degrees. Lightly spray a large rimmed baking sheet with non-stick cooking spray.
  2. In a medium bowl, toss the shredded chicken with the barbecue sauce until well coated.
  3. Spread about half of the tortilla chips out over your baking sheet. Top with half of the chicken, half of the cheese and half of the sliced jalapeño peppers. Then add the remaining chips and repeat the layers with the remaining ingredients.
  4. Transfer to your pre-heated oven and bake for about 10 minutes, or until the cheese is melted. Remove. Top with the diced avocado and fresh cilantro. Serve immediately.

Barbecue Chicken Nachos