Peanut butter corn flake treats

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These are not a giant new idea. It is almost the same as Rice Krispie treats with a twist. Sometimes when you do not have the correct ingredients, you have to compromise.

 

1 bag marshmallows

4 tablespoons butter

1/2 cup creamy peanut butter

6 cups corn flakes

 

Mix the marshmallows and butter in a bowl. Microwave for about 3 minutes stirring every 30 seconds until fully melted. Stir in peanut butter. When fully mixed, add in corn flakes. Press the mixture into a greased 9×13 pan. Refrigerate until cool about 2-3 hours. Cut into bars.

 

 

 

Taco snack mix

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3 tablespoons butter

1 tablespoon taco seasoning

1 tablespoon ranch salad dressing mix

1 cup Cheerio cereal

1 cup corn Chex cereal

1 cup wheat Chex cereal

1 cup cheese crackers

juice of 1 lime

 

Preheat the oven to 350 degrees. Melt the butter in a 9×13 casserole pan while the oven is heating. When it is mostly melted, remove it and mix in the taco seasoning, ranch mix, and lime juice. Stir fully. Place it back in the oven until fully melted. Once complete, add in the cereal and stir to coat. Replace the pan into the oven and bake at 350 degrees for 20 minutes. Stir at the halfway point.

 

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Pumpkin seeds

pumpkin seeds
The crispiest pumpkin seeds ever

 

After removing the seeds from the pumpkins, remove all the pieces of pumpkin remaining on them. Rinse under cold water in a colander until clean. Spread the seeds out in a cookie sheet covered in paper towels and allow them to dry 24 hours.

Heat 2 tablespoons butter in a skillet  on medium heat for 2 cups seeds. One butter is bubbling, add the seeds. Season with salt and pepper. Toss and stir constantly until brown. Place the seeds back onto the cookie sheet except without paper towels. Bake at 400 degrees for 10-15 minutes.

Beau monde ham dip

 

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Beau monde dip

 

Beau monde seasoning is a little hard to find. Spice Island makes it. This dip recipe is an old recipe but is still good and popular. The original recipe is to eat it with Kings Hawaiian bread. I like it with veggies and crackers also. I also increase the amount of ham because I want my dips to have more body and less mayonnaise feeling.

 

3 packages smoke ham, diced – Buddig brand

4 green onions, diced

1 cup mayonnaise

2 cups sour cream

1 teaspoon dried onion flakes

2 teaspoons Beau monde seasoning

 

Mix all together and refrigerate 24 hours before eating. This will keep in the refrigerator for about a week.

 

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SONY DSC

 

Homemade Croutons

The more you make a salad fun, the more likely you are to eat it. These croutons take 10-15 minutes to make and you can use all the extra bread laying around.

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Cubes of bread – about 4-5 cups

1/4 cup olive oil

1/4 teaspoon pepper

1/2 tablespoon Spec or similar non- salt seasoning

1/8 teaspoon salt

Preheat the oven to 375. Mix the oil with seasonings. Then mix the oil and seasoning with the bread cubes. Pour onto a baking sheet. Make sure they are spread out. Bake for 10-15 minutes depending on the bread density. Watch them closely after 10 minutes.

 

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Ham and cheese rolls

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These ham rolls are not only a quick snack when friends come over, but also my kids favorite lunch. They go great with tomato soup. The are good warm or room temperature.

1 sheet of puff pastry

1/2 pound sliced ham

2 cups shredded cheddar cheese (sliced swiss is actually better)

2-3 tablespoons dijon mustard

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Preheat the oven to 400 degrees. Roll out the pastry dough once fully thawed. Spread mustard on the dough. Layer the ham evenly. Sprinkle with cheese. Roll the dough so the dough is at the longest length possible. Slice into 1/2-3/4 inch circles. Place on parchment paper about 1-2 inches apart because they will increase in size. Place 1-2 teaspoons of the cream cheese spread on each top.  Bake for 20-30 minutes or until golden brown. This should make 18-20 rolls.

Light cowboy caviar dip

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On chips, with grilled chicken on corn tortillas, on a quesadilla…. when is this not good?

1 can pinto beans drained and rinsed

1/2 red onion small diced

1 large avocado diced

1 large lime juiced – about 1/8 cup or slightly more

1 roma tomato diced seeds are okay

1/2 large green bell pepper diced small

1 cup fresh cilantro chopped

1 can Rotel not drained

1/2 teaspoon cumin

salt and black pepper to taste

Mix it all up and enjoy.

Here is how my recipe is different. I do not think the corn is needed. I do not enjoy canned corn’s flavor. Second, the acidity from lime is just enough where vinegar and oil (or italian dressing) are not needed. It really just adds calories. There are over 600 calories in 1/3 cup of oil. Third… fresh jalapeno is not my favorite. I like them better cooked. The Rotel tomatoes add a little liquid and spice without the super fresh jalapeno kick.

Keep this refrigerated. Best eaten within the same day of making.

Oh yes. I almost forgot. Tortilla chip are fried. You can bake flour and corn tortillas in the oven at 325 degrees for 10-12 minutes to turn them into chip. Cut them first into triangles with a pizza cutter. This is a less salt, less fried, and more filling alternative.

Sriracha garlic honey snack mix

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Don’t get me wrong. I like the traditional Chex mix. I grew up eating it. The older I get, the less salt I want and the more heat I need. This mix is healthier and perfect. It is a small change from the recipe on the box of Chex cereal.

6 cups Chex cereal – corn, wheat, or mix

1 cup pretzels

1 cup mixed nuts – salted

5 tablespoons sriracha

2 tablespoons honey

3 tablespoons butter

1 teaspoon granulated garlic

Preheat oven to 325 degrees. In a 9×13 baking pan, add butter, sriracha, honey, and garlic. Place in oven until melted. Stir fully. Add cereal, pretzels, and nuts. Mix completely. Bake at 325 for 45 minutes. Stir the mix every 15 minutes. Cool and enjoy.