Category: Snacks -n- Treats

Russet Chips

    • Slice washed russet potatoes as thinly as possible on a mandolin
    • Put into heavily salted water so that they don’t brown while you prepare for the next step.
      • Soak/brine in 2 C solution of 2 TBL salt, 2 TBL sugar and 1 C vinegar overnight in the fridge
    • Drain, spin and towel dry
      –

      • FRY METHOD
    • Fry at 370º in small batches until golden brown the following day.
      You do not need to season after frying cause they brined already
      –

      • OVEN METHOD
    • Brush parchment paper with EVOO
    • Put sliced potatoes on parchment paper
    • Brush top of slices
    • Baked at 450º for 15 minutes
      • Flip and bake another 15 minutes
    • Salt while still warm

Pepperoni Pizza Pinwheels

INGREDIENTS

  • 1 PKG Pillsbury crescent rolls
  • Pepperoni
  • Red sauce – Your choice of Marina
  • Mozzarella cheese
  • Parmesan cheese
  • Garlic and onion powder

STEP BY STEP

  1. Spread out a sheet of Pillsbury crescent rolls – lay lat and uncut
  2. Spread a THIN layer of red sauce
  3. Spread out a later of pepperoni
  4. Sprinkle with grated mozzarella and Parmesan cheeses
  5. Season with garlic and/or onion powder
  6. Roll into a long rope
  7. Cut 3/4 inch medallions and place in a lightly greased muffin tin
  8. Bake 25-30 minutes at 350 degrees
  9. Let rest just a few minutes before serving

OPTIONAL FILLINGS

  • Ham and Cheese
  • Turkey
  • Veggie and Cheese
  • Pig in a Blanket

Ebelskiver

These are light roundish Danish-style pancakes that will require an ebelskiver cast iron pan. Serve warm with melted butter. Can be rolled into powdered sugar or filled with a berry filling.

ebelskiverINGREDIENTS

for 21 small balls

    • DRY INGREDIENTS
  • 1 C Bisquick (sifted)
    . . . or 1 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda
  • 1 tsp CinnaSugar®
  • 1 TBL granulated white sugar
  • Scallions
    • WET INGREDIENTS
  • 2 eggs, separated
  • 1 C low-fat buttermilk
  • 2 TBL melted butter
  • 2 TBL confectioner sugar
  • OPTIONAL:  SWEET POTATO if you want savory balls for dip shown below

STEP BY STEP

  1. Beat the egg yolks in a bowl; whisk in the buttermilk, sugar, and salt with the egg yolks until thoroughly mixed.
  2. Sift the Bisquick (or flour, baking powder, baking soda) and cinnamon together in a separate bowl.
  3. Beat the flour mixture into the egg mixture just until smooth and most of the lumps are gone.
  4. With an electric mixer, beat the egg whites in a bowl until they form stiff peaks.
  5. Gently fold the beaten egg whites into the batter.
  6. Place the pan over medium-high heat.
  7. Put small tabs of butter in the round ebelskiver depressions, and brush melted butter around the depression once melted
  8. OPTION 1:  When the butter is very hot pour batter into the bottom of each depression, filling the round shapes not quite halfway.  Put balled fruit, jam, etc in the very center of the batter, then just barely cover with a bit more batter.
    NOTE:  Do only 3 or 4 rounds at a time, or they will get overdone.
  9. OPTION 2:  ALTERNATELY:  Fill a bit more than halfway and do not fill with fruit, jam etc.  Once rotated, the dough will flow to the bottom of the depression creating a hollow ebelskiver.
  10. Allow the ebelskiver to cook until the bottoms are golden brown, 2-3 minutes. The inside batter will still be runny.
  11. Using a shish-kabob wooden skewer, gently push each ebelskiver at an edge to loosen from the pan. Insert the toothpick lightly into a top edge from the inside, and gently lift and rotate the pancake to turn it over.
  12. Turn them so the round bottoms are facing upward and the liquid batter in the center of a pancake runs into the bottom of the round depression.
  13. Cook until the other side of each pancake is browned, about 1 more minute.
  14. I like to rotate them one more time because there is usually an “uncooked spot” that I like to brown.
  15. Remove the finished pancakes from the pan with the toothpick, transfer to a platter, and serve warm.
  16. If you made them without any filling, you can inject Creme Patisserie into the center as a filling.

DIP

  1. Greek Yogurt
  2. Buttermilk to thin
  3. Salt & Pepper
  4. Parsley
  5. Cilantro
  6. Lime zest and juice
  7. Minced garlic – pasted

Hint

This is a technique that I saw on Dining with the Chef (hosted by Chef Tatsuo Saito)

I have not yet tried it, but will absolutely give it a try.

  1. Coat the entire cast iron top surface with oil.
  2. Pour the batter generously into the cups, allowing it to overflow and spill onto the “non-bowl” surface, but not spill out
  3. As it cooks, use your chop sticks to separate the cups, and then form them into the traditional balls.

See Akashiyaki

Potato Chips TWO WAYS

Steps for all below recipes

  1. Slice russet potato into very thin slices on mandolin – about 1/8 inch
    If doing by hand, be very careful, but get as thin as possible.
  2. Soak in the very cold heavily salted water for 20 minutes
    1. If making salt and vinegar chips, also add 1/2 C vinegar to soak
  3. Strain potatoes
  4. Spread on towel to dry completely or pat try
    They must be absolutely dry to brown properly

Oven fried potato chips

  1. Line 2 baking sheet with parchment paper and drizzle with canola oil.  Spread till thin and covered
  2. Place slices on baking pan in one even layer.  Don’t overlap.
  3. Brush the top with oil as well, then sprinkle with salt and  just a bit of ground pepper
  4. Place in oven at 400° for 20-30 minutes, flipping halfway through
  5. When you flip them, sprinkle with Maldon salt, and a touch of pepper
  6. Drain on paper towel.

Canola Potato Chips

  1. Heat 2 quarts canola oil in Dutch oven to 350-360º
  2. Drop chips 1 at a time into hot oil – 1 second between each chip
  3. Move continually with a spider strainer
  4. Adjust temperature to try to maintain the 350º temperature.
  5. Remove to a paper towel and sprinkle with salt while they are still hot
  • Use Coffee Filter to strain used oil back into a container
  • Discard if it starts to get dark, stinky or smokey

Churros

Scratch Churros

  • 2 C water
  • 6 TBL butter
  • 1/2 tsp salt
  • 2 TBL granulated sugar
  • 1 TBL vanilla extract
    to be added later – do not simmer in Step 1
  • 2 C AP flour and 2 eggs

CHOUX PASTRY

  1. Simmer above ingredients in a small pot for 3-5 minutes
  2. Meanwhile, gather together
    • 2 C AP flour
    • 2 eggs
  3. Add flour and mix well over heat until ball forms
    • Move to a mixing bowl / stand mixer
    • Add 1 egg, and mix until incorporated
    • Add another egg, and mix
  4. Pipe using a 5/8 closed tip star tip while still warm
    Cut with scissors at about 4-5 inches and place on baking sheet, or drop straight into 2″ hot oil
    Oil should be about 365º – 375º
  5. Chill 15 minutes in the refrigerator if on baking sheet
  6. Combine 1/2 C sugar and 1 tsp cinnamon in a large bowl
    Sanding sugar or Turbinado sugar if you have it.
    Grandpa’s CinnaSugar is good to keep on hand
  7. Fry in hot oil for about 3-6 minutes
    No more than 5 at a time – agitate frequently
    = or cover lightly with foil and bake at 400º for 18-22 minutes
    Turn off oven and leave in oven for 10 more minutes with oven door cracked
  8. Drain 15 seconds on a paper towel (if fried)
  9. Toss, sprinkle, or roll in your CinnaSugar mixture
  10. Dip in Chocolate Dipping Sauce to eat

Chocolate Dipping Sauce

  • 4-6 oz semi sweet chocolate
    • or bitter sweet chocolate with 1 TBL sugar
  • 1/3 C heavy cream (very warm – almost hot)
  • 1/3 C whole milk
  • 1/4 tsp vanilla
    • or 1 vanilla bean – split and scrape out vanilla

Alternate:  Use Dulce de Leche

 

Easy Pan churros

  • Puff pastry
  • Cut 1 sheet into 8 strips – alternately, cut strips on a bias to make diamonds
    If in strips, twist about 3-4 times before putting into hot oil
  • Cook in hot waffle iron or deep fry in peanut oil in a skillet

SWEET:   Toss in 2 TBL Grandpa’s CinnaSugar® plus another 2 TBL Turbinado sugar

SAVORY:  Toss in 1/4 C grated Parmesan cheese while still hot

Dipping sauce
Crema Mexicana
Melted dark chocolate
Cinnamon
Cayenne or ancho chile powder

 

Chocolate Saltine Toffee

(with vegan and gluten free options)

  • 30 to 40 saltine crackers (I have seen recipes call for 40 but I used about 32 crackers)
  • 1 c butter (2 sticks)
  • 1 c brown sugar, packed (I used half light and half dark because that’s what I had on hand and open)
  • 1/2 tsp vanilla extract (some recipes I have seen do not call for it, but I recommend it)
  • 1.5 to 2 c chocolate chips (I used one 12-ounce bag of TJ’s semi sweet morsels, also see optional note below)

Directions:

Preheat the oven to 350F.  Line a 9 x 11 pan or similar with aluminum foil and spray it very well with cooking spray.  (Do not try to make this without using foil; you will hate yourself).  Place saltine crackers in a single layer on the bottom of the pan.  (Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it’s a bit too shallow for my comfort zone and didn’t want any bubble-overs)

In a saucepan on the stovetop, combine butter and sugar and bring to a boil while stirring constantly.  Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some.  Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching.  Stir mixture frequently while it simmers to avoid bubbling over or scorching (The taste of burnt butter and sugar is awful so do not burn it)

After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.

Pour mixture over the prepared pan with the saltine crackers.  Bake this in the preheated 350F oven for 5- 7 minutes, or until toffee/liquid becomes bubbly.

After removing the pan from the oven, let it sit for 3-5 minutes.

Sprinkle on the chocolate chips and wait for 3-5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula.

Optional:  After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter.

Optional: Use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half  combination with the dark chocolate chips for your top layer.

Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened.  Break into pieces the size of your choice.

Store in an airtight container on the countertop.  Or, for longer term storage, freeze it.  I freeze all my desserts regardless and have been eating this straight out of the freezer.

To keep gluten free, use GF crackers or make your own GF saltine crackers

To keep vegan, use margarine/Earth Balance and use a vegan cracker

 

Alternate from MrFood.com

Brickle Crunch

Serves: 25
Chilling Time: 30 min
Cooking Time: 10 min

What You’ll Need:
  • 35 saltine crackers (about 1 sleeve from a 16-ounce box)
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 1 cup (1 six-ounce package) semisweet chocolate chips
  • 1 cup peanut butter chips
What To Do:
  1. Preheat oven to 400 degrees F.
  2. Line a 10- x 15- inch cookie sheet with aluminum foil. Lay out crackers on cookie sheet, packing tightly.
  3. In a medium-sized saucepan, melt butter, then add sugar and boil, stirring frequently, 2 to 3 minutes, until sugar is completely dissolved.
  4. Immediately pour mixture over crackers and bake 7 minutes.
  5. Remove from oven and immediately sprinkle chocolate and peanut butter morsels over crackers, spreading evenly as they melt.
  6. Refrigerate at least 30 minutes, then break into pieces. Serve immediately or refrigerate until ready to serve.
Notes

This is great topped with chopped nuts or flaked coconut – just sprinkle either on top before refrigerating. It’s best not to substitute margarine for butter in this recipe.

Alternate Similar Recipe from Mr. Food – www.mrfood.com

Homemade Cracker Candy

Homemade Cracker CandyWatch Video

It’s hard to believe that this chocolatey Cracker Candy  is made with such an unusual ingredient! But our Test Kitchen guarantees that once you try ’em, you will make this one again and again!

Serves: 10

Cooking Time: 8 min

What You’ll Need:
  • About 24 round buttery crackers
  • 3/4 cup butter (1-1/2 sticks)
  • 3/4 cup packed brown sugar
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped pecans
What To Do:
  1. Preheat oven to 350 degrees F. Line a 9- x 13-inch pan with aluminum foil; lightly coat foil with cooking spray. Arrange crackers in a layer in pan.
  2. In a medium saucepan, bring butter and brown sugar to a boil; cook 3 minutes, stirring constantly. Pour mixture over crackers.
  3. Bake 5 minutes; turn off oven. Sprinkle crackers with chocolate chips and let stand in oven 3 minutes, or until chocolate is melted. Spread  chocolate evenly over crackers. Sprinkle pecans over chocolate. Let cool, then break into pieces. Store in an airtight container in refrigerator.

 

Grandpa’s Peanut Brittle

  • Prepare all ingredients ahead of time.  This goes quickly.

Ingredients

  • STEP ONE
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • OPT:  1/2 tsp Hazelnut Extract
  • STEP TWO
    • 2 tablespoons softened butter
    • 1/2 cup sugar
    • 1/4 cup light corn syrup
  • STEP THREE
    • 1+1/4 C nuts – all peanuts or mixed
      • 1 C dry-roasted peanuts or shelled raw peanuts
      • 1/4 C other nuts

Instructions

  1. STEP ONE:  Combine ahead of time in small mixing bowl – set aside
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1/8 tsp salt
    • OPT 1/2 tsp Hazelnut Extract
  2. Prepare buttered sheet pan
    1. It works well to line a metal baking pan with parchment paper and then spray lightly with Pam.  This ends up being a little less greasy than butter.
  3. STEP TWO:   Combine AND MIX butter, sugar and corn syrup into a large (4-6 cup capacity) glass bowl.  (Mixture may more than double in size)
    • 1/2 cup sugar
    • 1/4 cup light corn syrup
    • 1/8 teaspoon salt
  4. Microwave on HIGH for 4 minutes (700 W)
  5. STEP THREE:  Add peanuts and microwave 2 more minutes
    • CAUTION! The sugar mixture will be VERY hot (beyond the boiling point), so use care
  6. If it does not stir easily or start to foam and expand, microwave for an extra 60 seconds, but no more than 60 seconds.   It MUST FOAM and start to grow in size.  This is an indication that the required temperature has been reached, otherwise your brittle will not be hard.  NOTE:  It will nearly double in size.  THIS IS WHY YOU SHOULD NOT USE A SMALL MEASURING CUP.
  7. Carefully stir in the remaining ingredients created in Step 1.
    • The mixture will bubble and may splatter when you stir in the ingredients, so please be VERY careful!  The steam also is very hot.
  8. Pour onto a buttered sheet pan or quarter sheet cake pan
  9. Use a heat resistant silicone spatula sprayed with Pam to spread the mixture thinly and evenly in the pan.
  10. Cool until firm (at least two hours – or one hour in the fridge) then break into pieces. Using an awl or other pointed tool to break apart.
  11. Store in an airtight container.

OOPS!

I microwaved my corn syrup too long and it solidified.  After adding a bit of water and reheating it, here is the recipe I used.

Homemade Peanut Brittle in 6 steps:

  1. Cook sugar mixture.  Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F.
  2. Stir in peanuts.  Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
  3. Remove from heat. 
  4. Add remaining ingredients.  Immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
  5. Pour into sheet pan.  Carefully pour the hot mixture onto a sheet pan lined with parchment paper.  Use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
  6. Cool and enjoy. Allow to cool completely (at least 30 minutes) before breaking apart and eating.

Corn Syrup Substitutes:

If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup of:

  • honey
  • light molasses
  • agave nectar
  • brown rice syrup

You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.

Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 2 cups salted roasted peanuts
  • 2 tablespoons butter
  • 1 1/2 teaspoons soda
  • 1 1/2 teaspoons vanilla

Instructions

  • Line a sheet pan with parchment paper. Set aside.
  • Measure out peanuts, butter, baking soda and vanilla and have them ready.
  • Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil.
  • Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot. Cook, stirring occasionally until temperature reaches 250°F (121°C).
  • Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
  • Remove mixture from heat and immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
  • Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
  • Allow to cool completely (at least 30 minute) before breaking apart and eating.
  • Store the completely cooled peanut brittle in an airtight container.
 

Notes

To make ahead: Peanut brittle can be made several days or even weeks in advance.  It stays fresh at room temperature for 6-8 weeks weeks.

 

To store: Store peanut brittle (once it’s completely cooled) in an airtight container at room temperature.  Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks.

 

To freeze: Peanut brittle can be frozen and stored up to 3 months.  Allow the brittle to cool completely and store it in a freezer safe, airtight container.

Trail Mix – VARIATIONS

INGREDIENTS are optional based on what you like and what you have on hand

BASE INGREDIENTS FOR ALL RECIPES

  • 3 TBL maple syrup or dark Karo syrup
  • 2 TBL brown sugar
  • 1 TBL molasses
  • 1/2 tsp coarse salt or Maldon salt
  • 1 TBL water
  • 1 TBL canola oil
  • 1 tsp almond extract
  • Toss with 1/4 C melted butter
    ADD AFTER ABOVE INGREDIENTS ARE HEATED
  • 2 C raw old fashioned oats
  • 1/2 C wheat germ
  • Extra ingredients from one of the options below

STEP BY STEP

  1. Heat first eight ingredients in a large pot
  2. Mix together remaining three ingredients from above list and toss till well-coated
  3. Turn out on a coated or greased baking tray – allowing to clump
  4. Bake at 275º for 30 minutes
  5. Stir every 6 minutes
  6. Remove and toss with dried fruits and seasonings while still hot
  7. Bake an additional 15-25 minutes
  8. Let cool and store in zip lock baggies
  9. Makes 4-5 C trail mix – Store in fridge for up to a month

See also “CRACKER JACKS”

Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C chopped pecans
  • 1/4 C sunflower seeds
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Tropical Granola

  • 1/4 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C sweetened coconut flakes
  • 1/4 C roasted cashews
  • 1/4 C banana chips
  • 1/4 C dried pineapple
  • 1/4 C chopped dates
  • 1/2 tsp powdered ginger

Cherry Granola

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/2 C dried cherries
  • 1/4 tsp almond extract
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds

Trail Mix

  • 1/2 stick melted butter
  • 2 TBL additional Karo syrup
  • 1/4 C walnuts
  • 1/4 C golden raisins
  • 1/4 C slivered almonds
  • 1/4 C roasted peanuts
  • 1/4 C pecans
  • 1/4 C sweetened coconut flakes
  • 1 TBL roasted sesame seeds
  • 1/2 tsp ground cinnamon

Orange Berry Granola with Pecans

  • 1/4 C dried cranberries
  • 1/4 C Craisins
  • 1/4 C dried blueberries
  • 1/3 C chopped pecans
  • 1 tsp grated orange zest

Pistachio Granola

  • 1/2 C roasted pistachios
  • 1/4 C chopped dates
  • 1/4 C dried chopped mangos
  • 1 TBL additional Karo
  • 1/2 tsp grated orange zest
  • 1/4 tsp alspice

Chex Party Mix

  • 1/2 stick of butter
  • 2 TBL additional Karo syrup
  • 1/4 C pumpkin seeds
  • 1/4 C sunflower seeds
  • 1/2 tsp celery salt
  • 1/2 tsp coarse salt or Maldon salt
  • 1/4 tsp each garlic powder and onion powder
  • 1/4 C Cheerios
  • 1/2 C Rice Chex
  • 1/2 C Corn Chex
  • 1/2 C Wheat Chex
  • Optional:  Add 1/2 C Pretzel Sticks and 1/2 CU of M&M’s after baking has completed

Kale Chips

INGREDIENTS

  • 1 bunch kale – FRESH
  • 1 tsp olive oil
  • 1 tsp seasoned salt

STEP BY STEP

  1. Preheat oven to 275º F
  2. Line a baking sheet with waxed paper.
  3. With a knife or scissors remove the leaves from the thick stem.
  4. Cut leaves into pieces about 1-1/2 to 2 inches in size.
  5. Wash and thoroughly dry kale using a salad spinner.
  6. Toss the kale leaves in your olive oil.
  7. Sprinkle them with sea salt and just a bit of cayenne or chili powder
    Use paprika if you want the flavor, but no heat.
  8. Bake for 10 minutes, then flip them over and salt them again.  No more chili powder or paprika though.
  9. Bake up to another 10-20 minutes until the edges are browned but are not burnt
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