Archive for the ‘Snacks’ Category

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Rosemary and Garlic Slow-Roasted Almonds

June 13, 2012

A few weeks ago, one of my favorite food blogs, Foodie with Family, came up with this recipe for Rosemary and Garlic Slow-Roasted Almonds. I immediately printed off the recipe, and then I even left a tab up with the recipe so I wouldn’t forget to make these. They looked so wonderful, I really could not resist.

I usually am not one to eat almonds. I don’t know why but they’re probably my least favorite nut. But when I saw the combo of the rosemary and garlic, my interest was peaked.

So, I got the few things I needed to make them, and set to roasting almonds in the middle of the day, even though our temps outside were in the 70s.

And let me tell you, these are probably the best snack ever! They were so addicting. I could not keep myself from sneaking an almond every time I walked by the oven.

These are my new go-to snack. I’m not afraid to admit that Reinman and I ate half the batch the night they were done.

These almonds will be going everywhere with me from now on. They’re perfect to have in my purse, or when I go to the movies, or to the beach. I can’t wait!

If you make these, I bet you will love them as much as we do.

Rosemary and Garlic Slow-Roasted Almonds

recipe from Foodie with Family

Ingredients:

  • 4 cups whole, raw almonds (out of the shell)
  • 1 T extra virgin olive oil
  • 1 clove garlic, pressed or minced
  • 1 tsp kosher or sea salt
  • 3/4 tsp dried rosemary, crumbled between fingers to break into smaller pieces

Directions:

  1. Toss everything in a large bowl until evenly mixed. Pour the nuts onto a rimmed baking sheet and make sure they are in a single layer.
  2. Put in a cold oven and set temperature to around 170 degrees. Roast overnight (or around 8 hours) or until the oil is absorbed, and nuts appear matte.
  3. Remove from oven, cool nuts completely and store in a canning jar or another container with an airtight lid. If the seasonings fall off you can just put the seasonings in the jar as well.
  4. Enjoy!

— the Jilb

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Loaded Baked Potato Dip

June 4, 2012

I made this dip for the birthday party last week, and it was a huge hit. I probably should have doubled the recipe. Next time I make this, I’ll definitely do that.

This dip has crunchy bacon, chives, lots of cheese, and sour cream. You really can’t beat that combination. This went perfect with some chips or I bet it would even taste good with some waffle fries.

Loaded Baked Potato Dip

recipe from My Recipes

Ingredients:

  • 1/2 lb of bacon, cooked and crumbled
  • 1 16-oz sour cream
  • 2 cups shredded cheddar cheese
  • 1/3 cup fresh chives, chopped
  • 2 tsp hot sauce (I forgot to add this in, but I bet it would be good!)

Directions:

  1. In a large bowl, add all your ingredients and mix until well-combined. This is best kept in the fridge until you eat it.
  2. Enjoy!

— the Jilb

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Cheddar Crackers

June 1, 2012

The last few months I’ve really taken to making anything and everything that I can homemade.

Homemade Pizza Crust (that’s easy and sooo good)?

-No problem!

Homemade Iced Coffee?

-You know I had to do it!

Homemade Baked Chicken Tenders (so much better than anything you can find in the freezer section)?

-Easy and delicious!

Next up on my list were Cheddar Crackers. There are a few recipes floating around, and, of course, I tried them all. My favorite ones are from Eat, Live, Run. They’re cheesy, crispy, garlicky, and oh, so, yummy.

These do take a little work because you have to roll out the dough and cut out the crackers, but they are so worth it! They’re definitely better tasting than anything you can find in the store. Trust me. Or ask Reinman. The first time I made these he ate the whole batch. (I may or may not have helped him.)

I used extra sharp cheddar cheese for these. You can use whatever cheddar you want, but I believer sharper is better. Mmm…

Cheddar Crackers

recipe slightly adapted from Eat, Live, Run

Ingredients:

  • 1 stick butter,  melted
  • 2 eggs
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground white pepper
  • 1/2 tsp salt
  • 1/2 cup extra sharp cheddar cheese, grated
  • 1 & 1/2 tsp baking powder
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour

Directions:

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
  2. Whisk together melted butter and eggs until creamy. Add the cheese and mix until combined. Add the rest of your ingredients, and mix with a wooden spoon until your dough comes together.
  3. Roll dough out onto lightly floured surface until it’s a little less than 1/4th-inch think (the thinner, the better I found). Cut out small circles with cookies cutters and place on lined baking sheet.
  4. Bake for 20 minutes, or until golden brown.
  5. Enjoy!

— the Jilb

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Mini Whole Wheat Pancake Muffins

May 21, 2012

Umm… so, these are amazing. Really, really tasty. We love pancakes in this house, but when you have to make pancakes for 6 people and those people will eat as many pancakes as they have fingers, making them doesn’t always sound that fun. So, I came across this recipe for pancake muffins, and knew right away that we had to try them out.

These Pancake Muffins were a giant hit. And it wasn’t just because I threw in some chocolate chips. Okay, maybe it was. Chocolate makes everything better.

I should mention these do taste like a pancake in muffin form. And I made them mini because anything small is so cute. Plus, I feel better eating three or four of something smaller, than eating even one normal-sized muffin.

Mini Whole Wheat Pancake Muffins

recipe slightly adapted from Baked Bree

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 T sugar
  • 2/3 cup buttermilk
  • 1 egg
  • 2 T pure maple syrup
  • 2 T butter, melted
  • 1 tsp vanilla extract
  • 1/4-1/2 cup chocolate chips (sometimes I do a 1/4, sometimes I do 1/2 depending on how chocolatey I want things)

Directions:

  1. Preheat oven to 350 degrees. Grease a mini muffin pan and set aside.
  2. In a large bowl, whisk together your flour, baking powder, baking soda, cinnamon, salt, and sugar.
  3. In a small bowl, whisk together your buttermilk, egg, maple syrup, butter, and vanilla extract.
  4. Pour your wet ingredients into your dry ingredients and mix until well-combined. Mix in your chocolate chips.
  5. Put about a tablespoon of muffin batter into each mini muffin cup. I usually get around 18-24 muffins depending on how much I fill them.
  6. Bake 15-17 minutes or until muffins are golden brown, and spring back when lightly touched.
  7. Enjoy!!

— the Jilb

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Ham and Cheese Pretzel Bites

April 18, 2012

The first time I made these were way back in November when the Baby had her first birthday. They were a huge hit, and went very fast so I’ve been meaning to blog about them, but only got to it now. Time sure goes by fast!

These were a little time consuming to make, but easy. I’m coming to realize that I really enjoy spending time in the kitchen, and eating making things. This recipe was right up my alley. The kids loved them, and so did we!

These would be great for a party, for a snack, or for us in this case, for dinner! They’re best eaten right after they’re baked, but you can always reheat them if needed and they’re still pretty tasty.

And they go great dipped in mustard!

Ham and Cheese Pretzel Bites

recipe slightly adapted from Emily Bites

Ingredients:

  • 1 pkg (1/4 oz) active dry yeast
  • 2 T + 1 tsp packed brown sugar, divided
  • 1/4 cup warm tap water
  • 1 cup warm skim milk
  • 1 cup bread flour
  • 1 & 3/4 cups whole wheat flour (or you could do all white whole wheat flour if you wanted)
  • 3 oz finely diced deli ham
  • 2 oz sharp cheddar cheese
  • 6 c water
  • 4 tsp baking soda
  • 3 T butter, melted
  • kosher salt, to taste
  • olive oil or cooking spray

Directions:

  1. In a large bowl, combine warm water, yeast and 1 tsp brown sugar. Let sit for about 7 minutes or until mixture is foamy. If it doesn’t foam, that means your yeast isn’t activated and you’ll have to start over (which is really no biggy).
  2. In a small bowl, pour your warm milk over the remaining 2 T of brown sugar and stir until sugar is dissolved. Add the milk mixture to the foamy yeast mixture, and then add your flour. Stir until combined.
  3. On a well-floured surface knead your dough for a minute or two. Form dough into a ball and put in a large bowl that has been coated with cooking spray or olive oil. Cover tightly with plastic wrap and let sit for 2 hours until your dough has doubled in size.
  4. Line 2 baking sheets with parchment paper and set aside.
  5. Split dough into 4 even-sized balls. On a lightly floured surface, roll out of the dough balls into a 12×4 inch rectangle, with the long side facing you. On the bottom third of the dough, sprinkle 1/4 of the cheese along with 1/4 of the ham. Starting with the side towards you (filled with ham and cheese), tightly roll dough over the filling into a tube shape and seal down edges. Cut the dough into 12 equal pieces and then place on prepared baking sheet. Repeat with the rest of the ingredients. Let pieces sit, uncovered for about 30 minutes.
  6. Preheat oven to 400 degrees.
  7. In a medium pot, bring 6 cups of water to a boil. Reduce to a simmer and mix in the baking soda. Using a slotted spoon, add the pretzel bites a few at a time to the water. Boil for 20 seconds, flipping halfway through. Use the slotted spoon to drain excess water off and return pretzel bites back to the lined baking sheet. Repeat with the rest of the pretzel bites.
  8. Bake the boiled pretzel bites for about 15 minutes or until golden brown. Remove from the oven and brush with melted butter, sprinkle with salt, and enjoy!
  9. If you want to reheat these, bake at 200 degrees for 10-15 minutes or until warm.

— the Jilb

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Buffalo Wing Hummus

April 9, 2012

Full of chickpeas, tahini, hot sauce, and a few other things this Buffalo Wing Hummus is a really simple, yet yummy snack.

And what is better paired with hummus than pita bread?

This Buffalo Wing Hummus was extremely easy to make, and tastes so good. I only put 2 tablespoons of hot sauce in mine and it gave the hummus a mild hot flavor. If you like yours hotter, go ahead and add another tablespoon.

I should mention that this recipe makes 4 cups, which is a lot in a house when only 2 people are eating it. So, have a party or you could even cut the recipe in half.

Buffalo Wing Hummus

recipe from The Food Network Magazine

Ingredients:

  • 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
  • 2-3 cloves garlic
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 & 1/2 tsps paprika
  • 2 T barbecue sauce
  • 2-3 T hot sauce
  • 1 T distilled white vinegar
  • kosher salt

Directions:

  1. Put the chickpeas, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 & 1/2 tsps salt in a food processor. Puree until smooth and creamy.
  2. Enjoy!

— the Jilb

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Roasted Chickpeas Three Ways

March 30, 2012

I honestly can’t believe I’m even posting these recipes. Until about two months ago I didn’t even know what a chickpea was, let alone eat one. Sure shows you as to what eating healthy will do for you.

So, we’ve been eating a lot of chickpeas. The Baby in particular loves them. I think she’d eat a whole can if I let her. Silly Baby.

I’ve got three varieties of roasted chickpeas for you: Spiced, Honey Roasted, and Sweet and Salty. These are our favorites, although I’m always open to trying something new.

Out of the three chickpea recipes, I don’t really have a favorite. They’re so different and so good in their own way. Reinman says his favorites are the Spiced. The Honey Roasted Chickpeas remind of honey roasted peanuts. Love!

The Spiced ones have their own unique flavor. They’re a little spicy, and I like that.

And the Sweet and Salty have a really nice cinnamon-y flavor. I love cinnamon.

Roasted Chickpeas Three Ways

recipes adapted from Cupcake Project, and Allrecipes

Ingredients:

  • 15 oz can of Garbanzo beans (chickpeas) and one of the following:
  • Spiced: 1 T olive oil, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp paprika, pinch of salt, pinch of cayenne
  • Honey Roasted: 1 & 1/2 T honey, 1 tsp brown sugar, 1/8 tsp sea salt
  • Sweet and Salty: 2 tsp olive oil, 1 tsp cinnamon, 1 & 1/2 tsp brown sugar, and 1/4 tsp salt

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Open your can of chickpeas. Drain, and rinse them. Pat dry with paper towel. Put chickpeas on the lined baking sheet.
  3. Bake for 30-40 minutes or until chickpeas are crunchy. Mix halfway through.
  4. In a small bowl, add whatever version of the roasted chickpeas you want to make. If you are doing one with olive oil, I would recommend mixing your chickpeas with oil first, and then adding your spices.
  5. You’re all done and ready to have a yummy, healthy snack! I would recommend eating these the same day you make them.
  6. Enjoy!

— the Jilb