Sunday, December 18, 2011

Snacks



Online Cooking
Chocolate Chow Clusters
2 C semisweet chocolate chips, 2 C butterscotch chips, 2 (30-ounce) cans chow mein noodles, 1/2 C cashews or peanuts
In a heavy saucepan melt the chocolate and butterscotch chips over low heat, stirring constantly.* Remove when melted and add the chow mein noodles, cashews or peanuts. Stir well to coat all. Spoon out onto wax paper. Cool. Makes 3 dozen.

Potato Chips
6 or more medium lg. potatoes, Oil or fat for deep frying, Salt
Wash and peel the potatoes. Slice very thin.
Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.
Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels.
(Double fry for extra crisp)

Dry-Roasted Potato Chips
1 pound white thin-skinned potatoes, scrubbed clean and dried 2 quarts water Vegetable oil or cooking spray Salt Using a flood slicer (mandolin) or food processor, cut potatoes into very thin slices. In a 3 to 4-quart pan, bring water to a boil. add a third of the potatoes; cook until slightly translucent, about 1 1/2 minutes. Lift out with a slotted spoon; drain on paper towels. Repeat procedure with remaining potato slices. Place wire racks on large baking sheets (you'll need about 4 sheets to bake chips all at once). Lightly coat racks with cooking spray. Arrange potato slices on racks in a single layer. Season to taste with salt. Bake in a 200°F (95°C) oven until chips are crisp, about 2 to 2 1/2 hours. Serve hot or at room temperature. If made ahead, let cool; store in an airtight container for up to 1 week.

High Protein Bars
5 large eggs, 1 C oil, 1 1/2 C honey, 1/2 C corn syrup (or 2 C honey), Juice and pulp of 3 oranges, 1 C whole wheat flour, 1 1/2 C soy flour, 1/2 C dry milk powder, 1 t ground ginger, 1 t ground cinnamon, 1 t salt, 2 C rolled oats, 1 C wheat germ, 1/2 t baking soda
Preheat oven to 350°F
Grease a jelly-roll baking pan; set aside. Beat eggs in large mixing bowl. Add oil, honey, corn syrup and oranges. mixing well. Blend together wheat flour, soy flour, dry milk, spices and remaining dry ingredients; mixing well.
Pour into prepared baking pan and bake for 40 minutes. When cool, cut into bars and wrap in plastic wrap or foil and store in the freezer. For variation, add 1 1/2 cups raisins or chocolate chips if desired.

Hopscotch Crunchies
11.5 oz package butterscotch flavored chips, 1 C creamy peanut butter, 6 oz package chow mein noodles, 2 C miniature marshmallows
Melt butterscotch chips and creamy peanut butter in the top of a double boiler over simmering water. Remove from heat. Stir in chow mein noodles and miniature marshmallows. Drop by teaspoonfuls 2-inches apart onto a wax paper lined baking sheet. Chill.

Trail Mix
18 oz package granola without raisins, 12 oz can salted peanuts, 15 oz package raisins, 14 oz package milk chocolate M&M's, 14 oz package peanut M&M's, dried fruit

Parmesan Pita Crisps
6 (6-inch) pita breads, 1/3 C olive oil, 1 1/2 C fresh Parmesan cheese Salt and freshly ground black pepper to taste
Preheat oven to 375°F (190°C).
Split each pita bread into 2 rounds and brush rough sides with oil. Stack rounds and cut into 8 wedges. Arrange with edges touching, oiled sides up, on 2 baking sheets. Sprinkle with Parmesan and salt and pepper. Bake 12 to 15 minutes, turning baking sheets around halfway through baking time to ensure even browning.

Roasted Pumpkin Seeds
1 quart water, 1 T salt, 2 C pumpkin seeds, 1 T vegetable oil or melted, unsalted butter
Preheat oven to 250°F
Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible. Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
Place the seeds in a bowl and toss with oil or melted butter. Spread evenly on a large cookie sheet or roasting pan (cover pan with aluminum foil for easy clean- up).
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.

Rocky Road Clusters
12 oz Semi-Sweet Chocolate Chips, 12 oz Sweetened Condensed Milk, 2 1/2 C Miniature marshmallows.1 (12-ounce) package 1 C coarsely chopped nuts, 1 t vanilla extract
Line baking sheets with wax paper. Combine morsels and sweetened condensed milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in marshmallows, nuts and vanilla extract. Drop by heaping tablespoon in mounds onto prepared baking sheets. Refrigerate until firm.

Sticks and Stones Candy Bark
11oz Butterscotch chips (divided), 9 oz Milk Chocolate Chips, 1/2 C peanut butter, 2 C pretzel sticks, 2 C dry-roasted peanuts, 1 1/3 C Chocolate-Covered Raisins
Butter a 13 x 9-inch baking pan.
Microwave 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Add pretzels, peanuts and Raisinets; stir well to coat. Spread into prepared baking pan.
Place remaining butterscotch morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead bag to mix. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over candy. Refrigerate for 1 hour or until firm. Break into bite-size pieces.

Savory Popcorn
4 bacon slices. popped microwave popcorn, 1/4 C Parmesan cheese, 4 T butter melted, 2 t buttermilk Ranch dressing mix 1/4 t freshly ground pepper
Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper towels. Coarsely chop bacon. Pour popped popcorn into a large bowl. Toss with bacon, Parmesan cheese, melted butter, and buttermilk Ranch dressing mix. Sprinkle with freshly ground pepper, and serve immediately.

Chocolate Hazelnut Bark
3/4 C hazelnuts, 1/3 C dried cherries coarsely chopped, 2 t finely chopped crystallized ginger, 6 oz bittersweet chocolate, chopped Preheat oven to 350°. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.

Date Balls
Heat for 5 min: 8oz dates, 1/4 C butter, 1 egg, 1/2 C brown sugar.
Cool and add: 1 C Rice crispies, 1/2 C nuts. Roll in coconut.

Pretzel Sticks
Cut 10oz pretzel rods in half. Dip in melted 14oz carmels + 1 T evaporated milk.
Roll in: 1 1/4 C chocolate chips, 1 C butterscotch chips, 2/3 C toffee bits, 1/4 C toated walnuts

Butter Crunch Toffee
Bake 10-12 min at 350 2 C sliced almonds
Boil: 1 1/4 C brown sugar, 2 T water, 1/2 C butter.
Stir often to soft stage (285 degrees(
Remove from heat and add: 1 t vanilla and 1/4 t soda.
Pour over nuts (saving some for topping)
Sprinkle and spread as it melts 6oz semi sweet chocolate chips. Dust with nuts

Pistachio Praline Bars
2 C sugar, 1/4 C water, 2 C (10oz) pistachios, 1/2 t coarse salt
lightly coat 13x9 baking sheet with oil. Line with parchment with 2 in hanging.
Boil water and sugar over med-high heat for 10-12 min till an amber color.
Tilt and swirl pan but do not stir. Use wet pasry brush to wash down sides to prevent crystals forming.
Remove from heat and add pistachios and salt. Pour onto parchment and spread out.
Cool 2 min and then cut into strips.
Store up to 2 weeks in airtight container at room temp.

Peanut Brittle
1 C sugar, 1/2 C light corn syrup, 1/4 t salt, 1/4 C water, 1 C peanuts, 2 Tsoft butter,
1 t baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts.
Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Carmel Corn
Sauce: 1 stick butter, 1 C Brown Sugar, 1/2 C white corn syrup, 1/2 t salt, 1/2 t vanilla, 1/4 t soda. Boil gently first 5 ingrediants for 5 minutes and then add soda.
Pour over 4 qts of popped corn.
Bake in a 200 degree oven for 1 hour stirring 4 times.

Hawaiian Guacamole
2 ripe avocados - peeled, halved and pitted
1/4 whole fresh pineapple - peeled, cored, and diced
1 mango - peeled, seeded and diced
2 small tomatoes, diced
1/4 red onion, diced
1/3 cucumber, diced (optional)
1 teaspoon chopped fresh cilantro, or to taste
2 limes, juiced
1 pinch garlic powder
S/P
Mash the avocados in a large bowl.
Mix in the pineapple, mango, tomatoes, red onion, cucumber, cilantro, lime juice, garlic powder, salt, and black pepper until well blended.

Fruit Dip
8oz cream cheese, 1/4 C Brown Sugar, 1/3 C powdered suger, vanilla. Thin with milk

Salsa
2# diced tomatoes, 1 green pepper, 1 C celery, 1 C onion, 1 T Salt, 1/4 C Sugar, 1/4 C vinegar

Salsa
1C diced tomatoes, 1/2 C tomato sauce, 4 oz green chili, 1/4 C green pepper, 1/4 C green onions,
2 T lemon juice, cilantro, garlic, S/P

More Recipes on the Web
http://www.foodnetwork.com/snacks/package/index.html

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