Snack Attack

Zack and I mixed this stuff today (recipe is from my food network mag- 50 After-School Snacks) and it was just plain ol' goodness. It had a great combination of sweet and spice. It is a nice healthy little snack and I just thought I would share it with you. It is easy to whip up and was all stuff I already had in the house.
We halved the recipe and what is left that I somehow managed to not devour, I am going to put in a zip lock baggie and put in the car. Seems like I am ALWAYS hungry the second I climb into the car.

Smoky Pretzel Mix

Preheat oven 325 degrees. Melt 1/2 stick butter with 3 TBS brown sugar, 1 tsp smoked paprika and 1/4 tsp cayenne in small sauce pan. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes, stirring.

*Cooks notes: I used "I Can Not Believe It's Not Butter" and for the mixed nuts I used almonds, peanuts, pecans, and few cashews and it was yummy! I also only baked mine for about 17 minutes.

Mom's Creations

Creamy Chicken & Broccoli

1 pkg (6ounces)stuffing mix, plus ingredients to prepare mix
1 can (2.8 ounces) Durkee French Fried Onions
1 pkg (10 ounces) frozen broccoli spears, thawed and drained
1 pkg (1 1/8 ounces) Durkee Cheese Sauce Mix
1 1/4 cups milk
1/2 cup sour cream
2 cups (10 ounces) cubed cooked chicken or turkey

Preheat oven to 350 degrees. In medium saucepan, prepare stuffing mix according to package directions; stir in 1/2 can French fried onions. Spread stuffing over bottom of greased 9-inch round baking dish. Arrange broccoli spears over stuffing with flowerets around edge of dish. In medium saucepan, prepare cheese sauce mix according to package directions using 1 1/4 cups milk. Remove from heat; stir in sour cream and chicken. Pour chicken mixture over borccoli stalks. Bake, covered at 350 degrees for 30 minutes or until heated through. Sprinkle remaining onions over turkey; bake uncovered 5 minutes or until onions are golden brown.
Makes 4 to 6 servings.

Cinammon Dinner Rolls
Dissolve in cup 1 pkg dry yeast, 1 Tbs sugar, 1 Tbs warm water and let set.
Cream 1/4 cup sugar, 1/2 cup shortening, 2 large eggs, add 1 cup warm water and yeast mixture. Sift 4 cups flour, 1 tsp salt, mix with rest in mixter. Let raise until double bulk, about 2 hrs. 1/3 to 1/2 square butter melted, in separate dish 1/3 cup sugar, 1/2 tsp cinammon .
Pinch dough, stretch about 4" long then dip into butter and then the sugar and cinnamon mix and roll around into well greased muffin tins and let raise 1 hr.
Bake 400 degrees for 10 to 12 minutes. Makes 2 dozen

Dad's Pinto Beans
2 pounds pinto beans, picked over and washed
6 thick slices bacon, chopped
1 cup chopped yellow onion
2 cloves garlic, crushed
2 dried red chile peppers, crushed
2 TBS kosher salt or sea salt
water

Soak beans overnight if preferred. Brown bacon in pan used for cooking beans. Place beans, onion, garlic, chile peppers and salt in pot. Cover with water about 3 inches above beans. Bring to a vigorous boil. Reduce heat to simmer. Place lid on, but do not cover completely. It normally takes 3 to 3 1/2 hours until beans are soft. Check about every 30 minutes. If water is needed, add only very hot water. Taste and add more salt if needed.
Tip: If you have leftover beans, add some broth to make a hearty bean soup the next day.

Bobby Flay's Back-to=School Breakfasts
Eggs, Bacon & Hash Brown Quesadilla

Hash Browns - 1 large Idaho potato, scrubbed
4 TBS canola oil
1 small Spanish onion, halved and thinly sliced
Salt and fresh black pepper
1 TBS anchochili powder
Place potatoes in a medium pot of salted water. Bring to a boil and cool 3/4 through, 15 to 20 minutes. Drain, cool, peel, and coarsely grate.
Heat 2 TBS of oil in a large nonstick saute pan over medium heat. Add the onions, season with salt and pepper. Carmelize, stirring about 8 minutes. Transfer onions to a plate; return pan to heat.
Heat remaining 2 TBS of oil in the saute pan over high heat. Add the potatoes and cool, stirring occasionally, until golden brown. Stir in the ancho powder, onions, and salt and pepper; cook until warmed through.

Scrambled Eggs
1 TBS unsalted butter
4 large eggs
Salt and fresh black pepper
Melt butter in a nonstick saute pan over medium heat. Crack eggs into a bowl and whisk; season to taste. Cook, stirring with a spatula, until soft mounds form, 2 minutes. Set aside.

For Assembly
Eight 6-inch flour tortillas
1 cup grated low-fat Monterey Jack cheese
Hash browns
8 slices turkey bacon, diced and cooked until golden brown
2 TBS canola oil
1 tsp ancho-chili powder
Scrambled eggs
1/2 cup prepared mild salsa
Cilantro leaves, optional

Preheat oven to 425 degrees. Place 4 tortillas on a work surface. Divide the cheese, hash browns, and bacon among the tortillas. Top with the remaining tortillas, brush with oil, and sprinkle with the ancho powder.
Transfer quesadillas to a baking sheet. Bake until golden brown and cheese has melted, 8 to 10 minutes. Remove from the oven; cut quesadillas into quarters. Top each with some of the eggs and salsa. Garnish with cilantrol, if desired.
Serves 4.

Pumpkin Chocolate Chip Cookies

I LOVE these cookies and I am not asking you to make them and rate them, I am just sharing because they are so GOOD!

PUMPKIN CHOCOLATE CHIP COOKIES

2 1/4 Cup Flour

1 1/2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup softened butter

1 cup sugar

1 (15oz) can pure pumpkin

2 large eggs

1 tsp vanilla

1 (12ox) pkg.- semi sweet chocolate chips

1 cup chopped walnuts

Combine flour, pumpkin pie spice, baking powder, baking soda, and salt. Beat butter and sugar in large bowl until creamy. Beat in pumpkin, eggs and vanilla, Gradually beat in flour mixture. Stir in Chocolate chips and walnuts. Drop by tablespoon onto baking sheet.

Bake at 375 degrees F. for 15-20 minutes or until edges are lightly browned. Let stand 5 minutes before removing from baking sheet.

Makes 5 dozen

New Recipes....Yea!

SOUTHWEST SHRIMP TACOS
Serves 8
Total time : 34 minutes

10 to 12 ( 10 inch ) wooden Skewers
2 lb. unpeeled, large raw shrimp ( 21/25 count)

Vegetable spray

2 TBS hot sauce

1 TBS olive oil

1 1/2 tsp. ancho chile powder

1 1/2 tsp. ground cumin

3/4 tsp. salt

16 to 20 ( 8 inch) soft taco size corn tortillas

3 cups shredded cabbage

1 cup grated carrots

lime wedges

1. Soak skewers in water for 20 minutes.

2. Meanwhile, peel shrimp : devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees.

3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.

4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with Cabbage mixture and lime wedges.

Mom only add 1 TBS hot sauce to yours. :)

Jen rates 5 stars.

SUMMER CORN SALAD ( this would be a great side with tacos.)

4 ears fresh corn

1 (1-pint) container cherry or grape tomatoes, quartered

1/2 cup chopped fresh basil leaves

1/3 cup diced red onion

1/4 cup chopped fresh parsley

4 ounces crumbled feta cheese

2 TBS red-wine vinegar

1/4 cup extra virgin olive oil

salt to taste

Freshly ground black pepper to taste

1 large can of rinsed black beans

In a large stockpot or dutch oven, bring water to boil over high heat. Cook corn in boiling water for 5 to 7 minutes, or until just tender. Cool slightly. Cut kernels off corn and place in a medium bowl.

Add tomatoes, basil,onion,parsley,feta cheese, vinegar, and oil. Toss to combine. Season to taste with salt and freshly ground black pepper.

Makes 8 servings

MOIST BLUEBERRY STREUSEL MUFFINS

4 eggs

2 cups white sugar

1 cup vegetable oil

1 tsp. vanilla

4 cups flour

1 tsp. salt

1 tsp. baking soda

2 cups plain yogurt

2-4 cups blueberries ( fresh or frozen)

STREUSEL TOPPING:

1/4 cup flour

1/2 cup packed brown sugar

2 TBS butter

1 tsp ground cinnamon

pinch of salt

1. Preheat oven to 375 degrees. Line muffin tin with paper liners

2. In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil.

3. Stir in vanilla. Add flour, salt, and baking soda. Mix gently until blended.

4. Stir in yogurt. Gently fold in blueberries (less stirring the better)

5. Prepare streusel topping by mixing all streusel ingredients in a bowl ( cut in butter with a fork)

6. Scoop batter into prepared muffin cups. Sprinkle each with streusel topping.

7. Bake in preheated over for 15-20 minutes

Jen rates 3.5 the Hales kids rate 5 stars.

Al rates 3 stars.

Round 1- Al's Turn

Yeah! Up and running so this means you'd better keep on making our recipes! I am so happy and excited we are doing this. What a fun food adventure for us to do TOGETHER. LOVE MY SISTERS AND MY MOM!!!!

Make 1 or both of these. Up to you, but please make at least one! Cook's notes are in red.

BUFFALO CHICKEN DIP

4 Boiled Chicken Breasts

8 oz. Hot Sauce

8 oz. Ranch Salad Dressing

8 oz. Crumbled Blue Cheese

8 oz. Shredded Cheddar Cheese

16 oz. Cream Cheese, softened

Mix all ingredients, bake at 325 degrees for 40 minutes. Serve with celery and tortilla chips.

I halved this recipe and used Frank's Red Hot for the hot sauce and Light Lite House Blue Cheese salad dressing instead of Ranch. I also omitted the blue cheese crumbles. Baked in a 9 inch pie dish for 25-30 minutes. Serves 6-8 adults if you half it. I also served it with toasted baguette slices.

Al says I love this and rate it 4 stars out of 5.

Jen's fam averaged out at 4 starts.

BLUEBERRY CRUMBLE WITH ALMOND

Preheat oven to 375 degrees. Butter a 2-Quart baking dish or eight 6-ounce ramekins.

Put 1/2 cup rolled oats in a bowl. Add 3/4 cup flour, 1/2 cup light brown sugar and a pinch of salt and whisk. Add 3/4 cup almonds chopped to your liking or whole.

Work in 7 TBS softened butter with your fingers until evenly moistened; set aside.

In a new mixing bowl toss 4 cups blue berries, 1/2 cup granulated sugar, 1 TBS lemon juice.

Transfer filling to the prepared dish and dot with 2 TBS cut up cold butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden bubbly, 40-45 minutes.

Let sit 10 minutes before serving and top with ice cream or whipped cream if desired.

Mix in 2 TBS cornstarch with blue berries and I think I will add a couple extra TBS sugar to the blueberries next time I make it.

Jen 3 1/2 stars.

Millie 4 stars.

Mom 5 stars.

Al 3 1/2 stars.