Recipes in the ‘SNACKS’ Category

Kale Chips

Tuesday, June 1st, 2010
  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Hummus

Friday, October 2nd, 2009

1 (15 oz.) can garbanzo beans, drained
½ cup tahini
Juice of 1 lemon
1 tbs olive oil
1/3 cup water
4 cloves garlic, optional
1 tsp cumin
Salt and pepper to taste

  1. Combine the beans, tahini, lemon juice and olive oil in a blender or food processor and process until smooth.
  2. Add water a little at a time until you reach the desired consistency.
  3. Add the garlic and cumin, and then salt and pepper to taste.
  4. Serve with pita.

As an alternative, substitute garbanzo beans with 2 cans black beans, lime juice instead of lemon juice, and ¼ cup cilantro.

Granola

Friday, October 2nd, 2009

5 cups rolled oats
2 cups raw almonds, whole or sliced
1 cup raw pumpkin seeds
¾ cup sesame seeds
¼ tsp cayenne pepper
2 tsp cinnamon
1 tsp ginger
1 tsp salt
½ – 1 cup unsweetened coconut, optional
¾ cup unsweetened apple sauce
½ cup agave nectar
2 tbs canola oil
½ cup chopped dried fruit (date pieces, cranberries, cherries, raisins, apricots, or mango), optional

  1. Preheat over to 200°F.
  2. Mix the oats, almonds, pumpkin and sesame seeds, cayenne, cinnamon, ginger, salt and coconut together in a large bowl. In another bowl, mix applesauce, nectar and oil. Combine the two mixtures. Stir well to mix thoroughly.
  3. Spread the mixture evenly onto 2 9-by-13 baking dishes or rimmed cookie sheets. Bake for 35 to 50 minutes, until evenly golden brown.
  4. Remove pans from the oven and stir again to keep the granola from cooling into a solid mass. The granola will crisp as it cools. If using fruit, add it once the granola has cooled.
  5. Pack a ½ cup granola for a snack, along with yogurt and fresh fruit.

Marbled Chocolate Fudge

Monday, January 19th, 2009

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash of salt
1½ tsp. vanilla extract
1 (10 oz.) pkg. deluxe white baking pieces, coarsely chopped

  1. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat.
  2. Remove from heat; stir in vanilla and chopped white baking pieces. Stir until just blended.
  3. Line an 8-9 in. square pan with waxed paper. Spread fudge mixture evenly into pan.
  4. Chill 2 hrs. or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Chicken Parmigiana Quesadillas

Sunday, December 7th, 2008

10 oz. frozen breaded chicken tenders or strips
8 large flour tortillas
Cooking spray
1 cup shredded Italian-blend cheese, divided
1½ cups pasta sauce

  1. Preheat 2-sided grill. Place chicken tenders on plate. Microwave on high 3-5 min. or until heated. Cut chicken into bite-size pieces.
  2. Lightly coat one side of the tortilla with cooking spray. Arrange 4 of the tortillas on clean work surface (sprayed side down). Sprinkle 2 tbs. of the cheese over each tortilla, then ¼ of the chicken. Spoon ¼ of the marinara sauce over the chicken, then sprinkle with 2 more tbs. of the cheese. Cover each with remaining tortillas (sprayed side out).
  3. Place one or two quesadillas on grill (depending on size of grill). Cook 4-5 min. until golden. Let stand 2-3 min. before cutting. Cook remaining quesadillas. Cut each quesadilla into wedges and serve.

Popcorn Nut Crunch

Thursday, January 31st, 2008

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup each pecan halves, cashews, Brazil nuts, and hazelnuts, toasted
1½ cups sugar
1 cup dark corn syrup
½ cup butter
1 tsp. vanilla extract
½ tsp. ground cinnamon

  1. Place popcorn and nuts in a lightly greased 5-qt. dutch oven.
  2. Bake at 250° for 20 min.
  3. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly.
  4. Cook, without stirring, until a candy thermometer reads 290° (soft crack stage).
  5. Remove from heat; stir in vanilla and cinnamon.
  6. Pour a small amount at a time over popcorn mixture, stirring constantly until mixture is well coated.
  7. Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

Chocolate Cherry Bars

Thursday, January 31st, 2008

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

  1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
  2. Add egg and almond extract until blended; set aside 1 cup for topping.
  3. Press remaining crumb mixture into a greased 13x9x2-in. baking pan.
  4. Carefully top with pie filling.
  5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
  6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
  7. Cool; refrigerate for at least 2 hrs. before cutting.

Silvi’s Cherry Nut Cake

Thursday, January 31st, 2008

1½ cups sugar
½ cup shortening
1½ cups drained and pitted sour cherries
1 cup chopped walnuts
2 cups sifted flour
3 eggs
4 tbs. sour cream
1 tsp. vanilla
1 tsp. soda

  1. Drain cherries and spread on a paper towel to dry.
  2. Cream sugar and shortening.
  3. Add sour cream and well beaten eggs.
  4. Add flour and soda half at a time and beat well.
  5. Mixture will be thick and heavy.
  6. Mix in vanilla and nuts by hand.
  7. Fold in cherries until well combined with cake mixture.
  8. Bake in loaf or angel food pan at 350° to 400° for 45 min. to 1 hr.

Cherry Veggie Dip

Thursday, January 31st, 2008

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

  1. In medium bowl, combing cherries, blue cheese, and walnuts.
  2. Stir in sour cream and mayo; mix well.
  3. Chill about 1 hr. to blend flavors.
  4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

No-Bake Cherry Cheese Square

Thursday, January 31st, 2008

1¼ cups graham cracker crumbs
½ cup granulated sugar, divided
1/3 cup butter, melted
1 package (3 oz.) cream cheese, softened
2 tsp. grated lemon peel
1 tsp. vanilla extract
2 cups whipped cream
1 can (21 oz.) cherry filling and topping
½ tsp. almond extract

  1. 1. In medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter; mix well.
  2. Press crumb mixture firmly into the bottom of a 9x9x2-in. baking pan. Chill crust while preparing the rest of the ingredients.
  3. In a mixing bowl with an electric mixer, combine cream cheese, remaining ¼ cup sugar, lemon peel and vanilla.
  4. Whip until fluffy. Fold in whipped cream. Pour into prepared crust.
  5. Combine cherry filling and almond extract. Pour over cheese filling. Chill until ready to serve.