We went to a surprise 50th birthday party the other day & one of the snacks served were these tasty spicy pretzels. I asked the hostess about them (because Trent couldn't quit eating them, so I knew I'd need the recipe)! She was sweet to send me the recipe and with holidays not far off, I think I'll be making these again...
Ingredients:
1 pkg ranch dressing mix
1 TBS lemon pepper
1 Tsp cayenne pepper or red pepper (adjust according to your heat preference)
1 TBS garlic pwd
3/4 C veg oil
1 15oz bag pretzels
Directions:
1. Mix first five ingredients in a bowl--mix well
2. Pour onto pretzels in a bag--shake a lot to soak pretzels.
3. Soak overnight & pour pretzels into a new bag before serving or storing.
Side note: I have not attempted this recipe myself yet, but I know I will! If I change or tweak it at all once I do make it, I will come back & note it here.
Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts
Wednesday, October 9, 2013
Sunday, February 10, 2013
No Bake Energy Bites
Ingredients:
1/2 C Peanut Butter
2/3 C shredded coconut
1/2C chocolate chips
1 tsp vanilla
1 C oatmeal
1/2C milled flaxseed
1/3C honey
Directions:
Mix all ingredients together in a bowl--roll together into a small little ball. Roll in a little extra coconut to coat the outside.
Refrigerate for a couple of hours! Done!
Sunday, September 11, 2011
Homemade Applesauce
I made homemade applesauce tonight for preschool lessons this week and it was yummy (and SO easy!) Wanted to keep the recipe someplace quick where I could find it again.
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
1.In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions
1.In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Friday, April 2, 2010
Zucchini Yogurt Multigrain Muffins - AKA Sugar-Cinnamon Muffins
I renamed these muffins so my children would eat them. ;) They gobbled them up! And my picky husband even loved them! I originally got the recipe from AllRecipes.com here: http://allrecipes.com/Recipe/Zucchini-Yogurt-Multigrain-Muffins/Detail.aspx and then modified it based on what I had on hand.
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (I omitted this because I was out)
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (I used 1/2 apple grated in food processor)
1 cup plain yogurt
1 cup white sugar (I omitted)
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini (shredded in food processor and then patted down with paper towels to remove some of the liquid)
1 cup shredded carrots (shredded in food processor)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups. (I made 24 mini muffins and 8 mini loaves)
2.In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely. (I baked the mini muffins for 10-11 mins. and the loaves for 12-15 minutes)
These were so increbibly delicious. The last addition I made to the mini loaves was I sprinkled cinnamon-sugar on top before baking. This made them more appealing to the kids, but since I omitted the sugar originally I didn't feel so bad about adding the small amount of sugar to the top. Very moist and good!!! A great way to sneak in some veggies!
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
[In place of the all-purpose flour, I used 2 packets of Low Sugar Maple & Brown Sugar instant oatmeal ground up in food processor, 1 1/2 cup whole wheat flour, 3/4 cup Pecan flour, 1/4 cup ground flaxseed]1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (I omitted this because I was out)
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (I used 1/2 apple grated in food processor)
1 cup plain yogurt
1 cup white sugar (I omitted)
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini (shredded in food processor and then patted down with paper towels to remove some of the liquid)
1 cup shredded carrots (shredded in food processor)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups. (I made 24 mini muffins and 8 mini loaves)
2.In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely. (I baked the mini muffins for 10-11 mins. and the loaves for 12-15 minutes)
These were so increbibly delicious. The last addition I made to the mini loaves was I sprinkled cinnamon-sugar on top before baking. This made them more appealing to the kids, but since I omitted the sugar originally I didn't feel so bad about adding the small amount of sugar to the top. Very moist and good!!! A great way to sneak in some veggies!
Thursday, October 9, 2008
Caramel Corn
Here is the Caramel Corn from Angie's Shower. Enjoy!
3 large bags microwave popcorn
2/3 c. Karo
1 tsp. salt
1 tsp. vanilla
1 c. butter (use real butter, not margarine)
2 c brown sugar
1 tsp soda
Pop bags of popcorn according to instructions on bag and remove all loose kernels. Divide popcorn in ½ and put into 2 large roasting pans (disposable ones work great!)
In a large saucepan combine Karo, salt, vanilla, butter and brown sugar. Bring to a boil. Reduce heat to medium and boil for 5 minutes, stirring constantly. Remove from heat and add soda. Mix well and pour ½ of mixture over each pan of popcorn. Stir. Bake at 250 for 1 hour, stirring every 15 minutes. Once it’s finishes, stir a few more times until it is completely cooled.
3 large bags microwave popcorn
2/3 c. Karo
1 tsp. salt
1 tsp. vanilla
1 c. butter (use real butter, not margarine)
2 c brown sugar
1 tsp soda
Pop bags of popcorn according to instructions on bag and remove all loose kernels. Divide popcorn in ½ and put into 2 large roasting pans (disposable ones work great!)
In a large saucepan combine Karo, salt, vanilla, butter and brown sugar. Bring to a boil. Reduce heat to medium and boil for 5 minutes, stirring constantly. Remove from heat and add soda. Mix well and pour ½ of mixture over each pan of popcorn. Stir. Bake at 250 for 1 hour, stirring every 15 minutes. Once it’s finishes, stir a few more times until it is completely cooled.
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