Snacks

Post snack recipes and upload a picture if you like. Please put your name with your posting.

CHEX MIX PUPPY CHOW Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla. Pour over Chex cereal, stir. While warm, put into a large plastic bag with powdered sugar and shake well to coat. Spread mixture evenly on wax paper and allow cooling.
 * 4 ½ cup Chex
 * ½ cup chocolate chips
 * ¼ cup peanut butter
 * 2 Tbsp. butter
 * 1/8 teaspoon vanilla
 * ¾ cup powdered sugar

= Parmesan Pita Crisps = Yields: 80 crisps
 * 3  tablespoon(s) olive oil
 * 3/4  teaspoon(s) ground cumin
 * 1/4  teaspoon(s) ground red pepper
 * 5  whole(s) (5 to 6 inch) whole wheat or white pitas with pockets
 * 1/2  cup(s) coarsely grated Parmesan cheese
 * Salt, (optional)
 * 1) Preheat oven to 350 degrees F. In cup, with fork, mix oil, cumin, and ground red pepper.
 * 2) With knife or kitchen shears, carefully split each pita in half. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side up, in 2 ungreased 15 1/2" by 10 1/2" jelly-roll pans. Sprinkle with Parmesan and salt if you like. Or sprinkle with spices or seasoned salt.
 * 3) Place pans on 2 oven racks and bake crisps 12 to 15 minutes or until golden, rotating pans from upper to lower racks halfway through baking for even browning. Cool crisps in pans on wire racks. Store crisps in tightly covered container or large self-sealing plastic bag up to 1 week.

Restaurant Style Salsa
2 -1 lb. cans chopped tomatoes

2 cans Rotel, undrained

¼ chopped onion

¼ tsp. garlic

1 whole Jalapeno, sliced

½ tsp. sugar

¼ tsp. salt

¼ tsp. cumin

1 T. cilantro, copped

Juice of 1 lime

In the blender, combine ingredients. Pulse slightly until desired consistency. May be refrigerated.

Chicken Queso
2 T. olive oil ¼ c. diced onion 1 can shredded chicken * 3 T. fajita seasoning mix 1 lb. Velveeta cheese, cubed 1 can Rotel, undrained

Heat the oil in a skillet on the cooktop and add diced onion and cook until tender. Stir in the chicken and fajita seasoning. Set aside.

In a microwave safe bowl, combine cheese and Rotel. Heat on high in 1-minute increments and stir in between each heating, until cheese is melted. Add the chicken mixture. Stir and serve. Leftovers may be refrigerated and reheated.


 * Other meats may be substituted or may be made with meats.

=Chocolate Chip Granola Bars=

=
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubbling boil. Reduce the heat and cook 2 minutes. Test with a candy thermometer and it should be just past softball stage. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased 13 X 9” pans and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for 2 hours, or 20 minutes in the refrigerator until the chocolate chips are set before cutting into bars. (We won’t have enough time to let them cool completely.) Wrap in waxed paper or plastic wrap and store at room temperature. ======