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Entries in Snacks (41)

Sunday
Oct262014

Stovetop Applesauce

Applesauce

Sorry for my absence. The fall is always the busiest time of year for me, and to top it all off, our family just grew by 4 feet. We got a puppy! When I’m not in the classroom or on the pool deck, I’ve been home snuggling with my pooch, not even giving cooking a second thought! But I’m back. With the swim season winding down, I’m starting to gain back some of my energy and finding my way back into the kitchen. A great recipe to start with was this stovetop applesauce. It was a great way to use up apples leftover from a recent day we spent apple picking, and the perfect way to capture the fall in my kitchen. 

15 apples, peeled, cored, and cut into large chunks
1/3 cup Brown Sugar
2/3 cup Apple Cider
1 1/2 teaspoons Cinnamon

Combine all of the ingredients in a large pot over medium-low heat. Simmer, stirring occasionally, until the apples are tender, about 20-30 minutes. Once softened, mash the apples with a potato masher or puree with a blender/immersion blender if you like a smoother applesauce. Refrigerate for about 4 hours before serving. Makes about 6 cups.

SOURCE: Prevention RD

Monday
Jul282014

Creamy Corn and Pepper Taquitos

Corn taquitos

 

Today is Secret Recipe Club reveal day! This month, I was assigned to Lindsay’s blog, Life and Kitchen. Lindsay hails from Pittsburgh and is the mom of a sweet little girl. Her blog has a great mix of sweet and savory recipes, all with amazing photos, so you can imagine that it made it very difficult to choose just one! Head over to Lindsay’s blog to see all the amazing recipes she has!

Mexican food is my favorite kind of food. Enchiladas are my typical go-to Mexican meal, with burritos being a close second. Taquitos, however, are something I’ve never had. To be honest, this recipe reminded me of mini enchiladas, minus the sauce and cheese on top. Something about the size of these taquitos made them so fun to eat! They would be a perfect party snack, but also make for a delicious dinner. Dunk them in your favorite salsa and enjoy! 

2 teaspoons Olive Oil
1/2 Yellow Onion, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Bell Pepper, diced
1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen)
5 ounces Cream Cheese
1/4 cup Shredded Cheddar Cheese
1/4 teaspoon Chili Powder
1/4 teaspoon Cumin
8 Small Tortillas (I used 11)
Cooking Spray

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and peppers and sauté until soft.  Add the corn, chili powder, and cumin and sauté for an additional minute. Add the cream cheese and cheddar cheese, stirring until melted. Adjust seasonings as necessary. Spread some of the mixture into the center of a tortilla and roll tightly. Place the tortilla seam side down onto a baking sheet and continue with remaining tortillas and mixture. Spray the tortillas with cooking spray. Bake at 425 degrees for about 12-15 minutes, or until lightly brown and crispy. **Taquitos freeze well, too! 

SOURCE: Life and Kitchen

Friday
Jul042014

Peach Frozen Yogurt

Peach fro yo

Happy Fourth! If it’s hot where you live, why don’t you cool down with some of this homemade frozen yogurt?! I don’t have an ice cream maker, but that isn’t going to stop me from enjoying an ice cold treat on a hot summer day. If you have 5 minutes and a blender, whip up a batch to enjoy while you watch the fireworks light up the night sky!

1 (16-oz) bag Frozen Peaches OR 4 cups Fresh Peaches (I used 5 peaches)
3 tablespoons Honey
1/2 cup Plain Yogurt (I used Greek)
1 tablespoon Lemon Juice 

If using fresh peaches, cut them into slices and put them in the freezer until frozen solid. Add the frozen peaches, honey, yogurt, and lemon juice to the bowl of a food processor (I used a blender and it worked well on the ice crushing mode) and process until creamy, about 5 minutes. Serve immediately or transfer to an airtight container and store in the freezer for up to 1 month. 

SOURCE: Just a Taste

Thursday
Jul032014

Almond Biscotti

Almond biscotti

Sometimes, there is nothing better than sitting by the window with a cup of tea, soaking up the summer breeze. Sometimes, the only thing that makes that moment better is a biscotti to dip into that cup of tea. These, my friends, are the perfect biscotti for just that moment. They also pair well with some frozen yogurt, and they may or may not have served as my breakfast for the past few days too…

1 cup Sugar
1/2 cup Butter, melted
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract
3 Eggs
2 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt

Place all ingredients in a large bowl and stir until thoroughly combined. Cover and chill in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Divide the chilled dough into 2 equal halves and shape each half into a loaf that is about 16x2 inches. Place the loaves onto the prepared baking sheet and bake for 30 minutes. Remove from the oven and cool for 15 minutes, then slice each loaf into 3/4-inch pieces. Place the pieces cut-side down back on the prepared baking sheet and bake for an additional 10-15 minutes, or until lightly golden brown. Cool and store in an airtight container. 

SOURCE: One Sweet Appetite

Sunday
Jun082014

S'mores Scones

Smores Scones

Do you like camping? We used to camp when I was a kid, but to be completely honest, the only part I really liked was sitting by the fire and making s’mores! Even now, whenever I have the chance to make s’mores, I get excited. The melty chocolate, crunchy cracker, and creamy marshmallow with the slightly burnt flavor is the perfect summertime treat. My cousin Bridgette is getting married this summer, so my aunt hosted a shower and asked us all to bring a sweet treat to share. I immediately turned to my favorite summertime treat and made mini scones. I even tried to make them cute by using a flower shaped cookie cutter, but the shape got a little lost once they were topped with the marshmallow. They sure were a hit, though! There are only a couple left and if you’ll excuse me, I think it may be snack time for me...

For the Scones
2 cups Whole Wheat Flour
1/4 cup Light Brown Sugar, packed
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
6 tablespoons Butter, cold and cut into cubes
2 Eggs, beaten
1/3 cup + 1 tablespoon Buttermilk
1 teaspoon Vanilla Extract
1 cup Chocolate Chunks

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter cubes and rub them into the dry ingredients until they are the size of peas or oat flakes. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add the wet ingredients to the flour mixture and stir to incorporate. Add the chocolate chunks and continue to stir until incorporated. Dump the dough onto a floured surface and pat the dough into a 1-inch thick circle. Use a biscuit cutter and place the cut out scones onto a baking sheet lined with parchment paper. Put the baking sheet into the fridge while the oven preheats to 375 degrees. Bake the scones for 12-14 minutes, or until lightly browned. Remove from the oven and cool slightly.

For the Topping
2 Egg Whites
3/4 cup Sugar
1/4 cup Light Corn Syrup
Pinch of Salt
1 teaspoon Vanilla Extract

In a large heat-proof bowl, whisk together the egg whites, sugar, corn syrup, and salt. Fill a sauce pot with 2-inches of water and bring to a simmer. Place the bowl over the simmering water and whisk as it heats. The sugar will dissolve within about 5 minutes. Don’t let the bowl get hot enough to cook the egg. Transfer the sugar mixture to the bowl of a stand mixer and beat with the whisk attachment for about 5 minutes, until stiff peaks form. Beat in the vanilla. Once the mixture is smooth and glossy, generously spread it on the top of the scones. Place the scones under the broiler for a few minutes until the marshmallow topping has become browned. Serve warm or at room temperature, preferably the day that they are made.

SOURCE: Joy the Baker

Shower

Happy Shower, Bridgette!!