~Dad’s Ultimate Bean dip~
2 cans Brooks Chili Beans (mild or hot, your choice – we like it HOT) 😉 Coursely chop in a food processor
1 lb browned ground beef
1 lb velveeta (mexican velveeta for even more kick!)
Mix together in a sauce pan or crock pot and heat till melted well blended.
Serve with your favorite dipping chips – We like Tostitos, Fritos Scoops, and Doritos!
Filed under Mexican, snacks
Super bowl recipe round up. Every time I take these somewhere, everyone loves them! Include your recipe and you could win a cookbook. Go here for details.
FANCY CUCUMBER SANDWICHES
Printed from COOKS.COM
2 medium size cucumbers
1 tub whipped cream cheese spread
shaker of dill weed
1-2 packets of dry Italian dressing mix
1 pkg rye or wheat cocktail bread
Wash cucumbers well. Using a fork, scrape down the cucumbers lengthwise leaving “stripes” all the way around. Slice the cucumbers into 1/4 inch slices or thinner. Set aside. (I didn’t do this)
In a small bowl, stir together cream cheese and dressing mix; combine well.
Using a butter knife, spread the mixture onto the individual slices of small cocktail bread (cocktail bread might be found in your deli section rather than the bread aisle, it’s just a small and dense miniature version of bread).
Don’t cake the slices with the mixture, just a thin layer concentrated in the middle of the slice.
Next, lay one slice of cucumber (per slice of bread) in the middle of the bread. Once done, shake a small amount of the dill weed onto the cucumber slice. Remember that dill is strong and a little goes a long way. Just one or two taps of your finger on the shaker should do it per slice.
The ruffling of the cucumber slices with the fork and the dill garnish really dress up this open faced appetizer. I actually put the spread on two pieces of bread and made sandwiches.
Mix-n-Match Applesauce Granola
3 1/2 cups rolled oats
2 cups puffed rice cereal
1 tsp ground cinnamon
1 tsp ground ginger
pinch ground cardamom
3/4 tsp salt
3/4 cup brown sugar
3/4 cup plain applesauce
1/4 cup maple syrup or honey
1 tsp vanilla extract
up to 1 1/2 cups chopped nuts
up to 1 cup dried fruit
nut suggestions: almonds, walnuts, pecans, hazelnuts, cashews, macadamia nuts, pumpkin seeds, etc
dried fruit suggestions: cranberries, raisins, apricots, cherries, blueberries, raspberries, etc.
Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.
In a large bowl, combine oats, puffed rice cereal, and spices. In a medium bowl, whisk together sugar, applesauce (do not use chunky applesauce), maple syrup and vanilla. Pour wet ingredients into dry ingredients along with chopped nuts and stir to combine. Spread on prepared baking sheet(s) in an even layer.
Bake for 30 minutes, then turn over the granola carefully using a large wide spatula, and bake for additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10-15 minutes until done.
Cool on pan or on a wire rack.
Break granola up as desired and stir in dried fruit. Store in an airtight container.
Makes about 8 servings, more depending on add-ins.
(recipe from Baking Bites)
I have had this warm crab dip at a get-together twice now. It is very yummy! Ritz and tortilla chips were the options for the dip. Fresh veggies might be good too. I found this on the web. I don’t know if it is the exact recipe, but it sounds good!
Barbara Bush’s Crab or Clam Dip
1 (6 1/2 ounce) can crabmeat or minced clams – I used a 6 ounce package of fresh crabmeat.
1 (8 ounce) package cream cheese, room temperature
1 tbl Worcestershire sauce
1 tsp hot sauce
2 tbl chopped chives (optional)
2 tsp dry sherry (optional)
Combine all ingredients and mix well. Transfer to a 1 quart casserole dish. Bake in a 350 degree oven for 30 minutes or until bubbly. Serve with corn chips or crackers.
I really want to make this very soon!
Bri’s Addictive Granola
(from Jumbo Empanadas)
2 ½ cups old fashioned rolled oats
½ cup sunflower seeds
1 cup almonds, roughly chopped
1/3 cup honey
1 tsp vanilla
½ cup pear puree
½ cup dried pineapple chunks
½ cup dried cranberries
Preheat the oven to 325 degrees F and have ready two large rimmed baking sheets lined with nonstick aluminum foil.
Mix all the ingredients together, except the dried fruit, in a big bowl. Keep turning the ingredients around so that the honey and pear puree coats everything. Divide the mix between the two baking sheets and spread it out so that you’ve got even layers.
Bake the granola for 40 to 50 minutes, turning it with a wooden spoon every 10 minutes or so. The turning is extremely important because you want to evenly toast and dry out the granola. If you find that the granola is browning unevenly, rotate your baking sheets front to back and top to bottom (if you’re working on two shelves).
I can’t give you an exact baking time, you have to keep looking at it. You want the color to be dark -the cereal won’t have much taste or crunch if it’s not – and you might have to sacrifice a few burnt nuts to get it. Just keep watching, particularly once the color starts to deepen. The granola may not seem completely dry when you take it out of the oven, but it will crisp up once it cools.
Cool the granola on the baking sheets, turning it often as it comes to room temperature. Stir in the dried fruits and store the granola in a covered container away from moisture.
Filed under healthy, snacks
Picked up a great cookbook at the library called Healthy Snacks for Kids by Penny Warner. Lots of yummy recipes. Here are a few.
Fruit Cobbler Crunch
1 can (8oz) peaches, pears, apricots, or plums in juice
1 tsp. cinnamon
2 tbs. low-fat granola
2 tbs plain (or fruit) LF yogurt
Drain fruit. Slice into 2 serving dishes. Sprinkle with cinnamon. Add granola and top with yogurt.
1.9 g protein
21.8 g carb
1.4 g fat
1/2 cup rolled oats
3/4 cup chopped walnuts
3/4 cup Grape Nuts Cereal
1 tsp vanilla
Mash bananas and add remaining ingredients. Mix well. Drop by tsp onto an ungreased cookie sheet. Bake at 350 for 20-25 min. Makes 30 cookies.
1.1 g protein
7.4 g carb
2 g fat
Banana Chocolate Froth
1 cup LF milk
3/4 cup LF vanilla ice cream
2 tbs cocoa powder
Combine ingredients in a blender and blend until smooth and creamy. Makes 2 servings.
7.1 g protein
31. 4 g carb
5.2 g fat