Crunchy Pumpkin Spice Granola

I really love crunchy granola on my morning yogurt but never came across a recipe I've liked until now.  It's a keeper, I've already made it 3 times!  It's crunchy and has the flavor of the holidays, pumpkin and cranberries.  I got the recipe from a wonderful blog Sally's Baking Addiction. This time of year I always have some leftover pumpkin puree in the fridge because I love to make pumpkin pancakes, pumpkin bread and now pumpkin granola.  It's baking in my oven right now and my home smells like the holidays!

Ingredients:

3 and 3/4 cups old-fashioned rolled oats (not instant)

2/3 cup unsweetened coconut (I used sweetened coconut)

2/3 cup pumpkin seeds (I'm thinking pecans would be really good too)

1/4 cup uncooked quinoa (this is an interesting addition, but adds crunch and it's good for you)

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon salt

2 large egg whites

1/2 cup pumpkin puree (100% pumpkin puree)

1/3 cup pure maple syrup

1/4 cup coconut oil, melted (coconut oil is solid until you melt it)

3 Tablespoons dark brown sugar (I used light brown sugar)

1 teaspoon vanilla extract

2/3 cup dried cranberries

Directions:

1.  Preheat oven to 325.  Line two large baking sheets with silicone baking mats or parchment paper. Set aside. 

2.  In a large bowl, toss the oats, coconut, pumpkin seeds, quinoa, cinnamon, pumpkin pie spice, and salt together until combined.  Set aside. 

3.  In a medium bowl, whisk the egg whites for 1 minute.  Whisk in the pumpkin puree, maple syrup, melted coconut oil, brown sugar, and vanilla until smooth and combined. 

4.  Pour over dry ingredients and mix until everything is moistened. Spread onto two baking sheets and bake  for 40 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.  Allow granola to cool for 20 minutes on the baking sheets. This will help it get crunchier. Pour into a large bowl and add the dried cranberries. Cover tightly and store at room temperature for up to 2 weeks. Granola will lose its crunch overtime because of the pumpkin.  I haven't had that problem because it's gone within the week.  

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A Delicious Snack Recipe To Make At Home (rajiv tiwari)

A Cooking Recipe To Make Tasty Strawberry Rolls

Strawberry rolls are something we look for whenever we're craving a sweet and sour snack. Now you don't have to go looking for it in the store! Make this recipe in your own home and have a delicious tit bit whenever you have the mid-meal hunger. It couldn't be easier to make!

Ingredients:

* 2 pound hulled strawberries
* 1 ? cup granulated sugar
* 2 tablespoons freshly squeezed lemon juice

Directions:

1. Start off your recipe by cutting the strawberries in half.

2. Mash them thoroughly with a potato masher in a large bowl. You don't have to worry too much about the consistency of the strawberries yet.

3. Briskly stir in sugar and lemon juice for the recipe and keep it aside, at room temperature, for 30 to 45 minutes.

4. Keep stirring occasionally to make sure all the sugar has dissolved and mixed well, or the recipe will be inconsistently sweet.

5. Pour the mixture you've made into a blender or food processor and blend for 1 minute till you have a smooth puree.

6. Pour into a nice, non-stick wide pan and bring the recipe to a low boil over a medium flame.

7. Cook for around 25 to 30 minutes and keep stirring to ensure the recipe doesn't burn. Keep cooking till the recipe is thick and opaque.

8. Preheat oven to 80? C.

9. Line rimmed baking sheets with parchment paper.

10. Put the recipe on the baking sheets and use spatula or fork to spread evenly into as thin, wide a rectangle as possible. Make sure the spread is not too thick, but isn't translucent as you spread it. You want to be able to roll the recipe once it's done, without causing it to break.

11. Cook the recipe in the oven for 5 to 6 hours, in batches if required. The final recipe should feel flexible but not too sticky.

12. Remove the baking sheets from the oven and transfer the parchment sheets to cook through.

13. Put your completed recipe on waxed paper sheets without covering it completely. Leave around a centimetre of border hanging out on all sheets.

14. Store your completed recipe at room temperature in an airtight container for up to a week.

15. You can enjoy this delicious snack whenever you're hungry or craving something tangy!

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Tasty Strawberry, strawberries

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dPlanning Party Snack Food with a Theme (John Wm. Macy's CheeseSticks)

Throwing a party can be a lot of work. But planning for an event can be simpler if you select a theme for your party snack food Often a party table will be set with dips, bite-sized nibbles, cheese snacks, and veggie trays. While this is fine, having some rhyme or reason to the food makes choosing your party snack recipes easier; it also creates a bit of fun.

Choosing a Theme for the Party

Pulling together a larger theme - one for the party itself, not just the food - takes a bit more effort, but some favorites that aren't too much of a challenge are "around the world" or even a specific country. Think of the fun you'll have decorating for a location party, how much fun your guests will have feeling like they're on a mini vacation, and what a treat it will be to select party snack recipes while learning about a particular country!

Color party themes are another go-to idea. Black and white parties are common, but it's difficult to find foods that match that concept. Throwing a Blue party wouldn't be a great idea either, can you think of many blue party snack foods? An orange party, however, would allow for serving any appetizers that have carrots, or cheese, or yes, oranges. Some easy party snack recipes that come to mind are cheese balls, carrots with a delicious cream cheese dip or an orange spice cake for desert!

Choosing a Theme for the Food

The theme could be food related, such as using some of the same ingredients throughout the spread. It could also be color related, especially to celebrate a holiday or certain season. It's easy to come up with red and green foods for Christmas or red, white, and blue foods for the Fourth of July. If you are not feeling very creative for the day, just turn to the internet where you can find great holiday related party snack recipes. The small amount of effort there makes a big impact on the eyes.

If it is a struggle to find a theme you are comfortable with, look at what decorations may be stored around the house. An old flower arrangement could be transformed into a center piece for a spring dinner event or an old Birthday wrapping paper could be easily transformed into a personalized table cloth. Many appetizer recipes can be made with a few ingredients that are also stored in the pantry.

So whether you're throwing a "Hot and Spicy" party, or a meat lover's extravaganza, having a theme for the food, and even the d?cor makes it easy and fun for all of the guests. They will leave the party feeling inspired and full with all of the wonderful party snack food you prepared!

John Wm. Macy's Cheesesticks is a snack food company provides party snack food and recipes. We also provide gourmet snacks and baked snacks include crunchy and delicious flavors of CheeseSticks, Cheese Crisps and Sweet Sticks.

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Simple diet Snack ideas that work (making art)

Everyone needs to understand what diet snack ideas you will use while trying to turn. sucking 5-6 smaller meals or snacks a day is also the key to optimal all-day energy, they say, that's nice-dieticians message for those people whose days seem to run at warp speed. But be careful what you take away, even once trying to stay on the nice things: food, we tend to think of healthy may very well be loaded with sugar or fat and kilojoules. Therefore, the scan before biting into the health bar. ..

"Health bar" says the label, then the health she pop it into the basket, hand on board the vegetable crisps and Fatless yoghurt. However, these well known as the "health" of the election are high in sugar or fat, such as sweets and snacks, so don't be fooled.

Vegetable chips, for example, are cooked in oil, and the square measures such as high in fat as the regular potato chips.
Dieticians say that 100 g bag of jelly candies is equivalent in the carbohydrate about 5 slices of bread-but it will cause your blood sugar to fall faster and achieves and the efforts of the hungrier sooner. So what can you do?

The ideal would be a Snack ideas:

* offer a long-term increase in energy. an honest offer of macromolecule should specify a prerequisite for any snack ideas.

* Keep feeling full for as long as you want. Unrefined carbohydrates are entering into the blood (in the form of glucose) is too fast and you will feel hungry again shortly after. Protein, fat and fiber delay this method, therefore, for a snack that takes longer, just add menu macromolecules such as fruity, spread, cheese, cold meats or eggs into your macromolecules.

* You will feel happy. Meet the food is appealing to the senses; It's a nice and tasty, so we tend to get enjoyment from it. related to take to small extent} time preparing a snack, where potential-chop a handful of various fruits and income is as a salad can be a ton of more attractive than just biting into an Apple.

Healthy snack ideas for kids

If you have a taste for healthy snack ideas, go to the right place. Once you start a healthy income, it will be assumed that your only snack low fat dunam decision and specialized low-calorie bars. Perhaps nothing more than the fact. The most effective measure square snacks low cost, simple to organize in all likelihood you already have in your fridge and pantry.

Fruit

The concept is the fruit snacks. It's all natural. It is low fat. You realize it's on the market. In addition, it is easy to move. The fruits of the square measures as nature's candy. They'll satisfy your appetite and not all the fat from the candy. In fact, the two of them as changed if you wont to one thing sweet at the top of their food.

If you are tired of the fruit, you will revive her. One of my favorite mixes can be a Granny Smith Apple, with the margin. It meets all my needs-a sensible, filling and can be transported only in an extremely lunch bag.

Popcorn

Popcorn is another nice as a snack. Will be able to either pop it yourself in the associate's degree air Popper, otherwise you can get a microwave low calorie version on the market. My favorite is a sensible version of Pop Kettle Corn Orville crunching. Run out 2 minutes and can be a nice morning snack.

Nutty gritty

Does anyone remember those public service ads in the 1980s? These things introduced Maine some gritty, remains my favorite snacks. Basically it's just peanuts and raisins in the same component. This is it. Withstand extremely bag and you are wise to travel.

So, here's the 3 concepts of a healthy snack – fruit, popcorn and nutty gritty. They are all simple, delicious, and they can put you on the right track for your weight loss or healthy living goals.

The author of Submitterart has been written many articles. In the article about Snack ideas is also one of the best article written by him.

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Cinnamon Roasted Almonds

These sweet roasted almonds with a hint of cinnamon make a delicious and easy gift for the holidays but make sure you keep enough to snack on yourself.  The recipe comes from allrecipes.com.  These almonds are delicious!

Ingredients:

2 egg whites 2 teaspoons vanilla extract 1 cup brown sugar 1 cup white sugar

1/2 teaspoon salt 5 cups unsalted whole raw almonds 1 tablespoon ground cinnamon

Directions:

1.	Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2.	Beat egg whites and vanilla extract in a large bowl (just until frothy); add almonds and toss to coat. Mix brown sugar, white sugar, cinnamon, and salt and stir into almonds until blended. Spread almond mixture into prepared baking dish.
3.	Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

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Caramel Corn

It's December so I have to repost my favorite Christmas treat, caramel corn.  I found this perfect caramel corn recipe here - Amateur Gourmet.  It's crispy and once you start eating it, it's hard to stop.   I did make one change that puts this caramel corn over the top,  I use vanilla and maple extract.   Makes a big batch so I have plenty to share.   I love the holidays!

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and salt.  Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing every time.

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

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Crescent Pizza Pockets

I am involved in the Brand Ambassador Program for Allrecipes.com.  We are called Allrecipe Allstars (Midwest Region) .  I like the sound of that!  Allrecipe.com is my favorite recipe website so it's been fun to be involved with them.  It's a voluntary position.  This month our activity is to rate, review and download pictures of the recipes we make from Pillsbury Crescent Rolls.  So far, I've made these Crescent Pizza Pockets.  I always have a can of Pillsbury Crescent Rolls in my fridge so I can make these up for a light lunch or snack. I'm a huge fan of Pillsbury Crescent Rolls, here is another recipe I use crescent rolls for Cherry Cheese Danish. Crescent Pizza Pockets

Ingredients:

1 (8 oz) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1/4 cup pizza sauce 3/4 cup shredded mozzarella cheese 24 pepperoni, diced 1 teaspoon grated Parmesan cheese

Directions:

1.	Heat oven to 375. Unroll dough on cookie sheet and cut into 4 rectangles; press each into 6x4-inch rectangle.
2.	Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 (slices) diced pepperoni. Fold dough over filling; firmly press edges with fork to seal. Sprinkle each square with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
3.	Bake 13 to 15 minutes or until deep golden brown. Serve warm.

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Baked Zucchini Fries

I love that these are baked and not deep fried.  A great side dish or just as a snack dipped in ranch dip or marinara sauce.  Recipe comes from Our Best Bites, check out the site for more great recipes.   Panko bread crumbs are a must as they make these perfectly crunchy. 

About 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Combine bread crumbs and Parmesan cheese. Set aside.

Whisk 2 eggs together in a shallow pie plate and set aside.

Cut the ends off the zucchini and then cut the zucchini into strips. Thicker strips will yield "meatier" fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, lightly coat with flour. 

Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately.

Serves 6-8 as a side dish.

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Puppy Chow (for people)

This is a great snack to make when you need something sweet and crunchy.

1 (6 oz) pkg. semisweet chocolate chips
1/2 cup peanut butter
1/2 cup butter
8 cups rice Chex cereal or Crispix cereal
1 cup sifted powdered sugar



1. Combine chocolate, peanut butter and butter in saucepan; cook over low heat until melted, stirring occasionally. (Or melt in the microwave)
2. Remove from heat, and stir until smooth.
3. Pour chocolate mixture over cereal, stirring to coat evenly.
4. Spread cereal mixture on 2 wax paper lined 15x10x1 inch jelly roll pans; let cool.
5. Put coated cereal into large bowl sprinkle with powdered sugar; stir to coat evenly or if your bowl has a lid, cover and shake until coated.
Makes 8 cups

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Buffalo Chicken Wings with Blue Cheese Dip

We love buffalo wings but I don't like to deep fry at home.  This is a great technique for chicken wings without frying. While a bit time consuming, the process produces crispy yet tender and falling of the bone good wings. Refrigerating the wings as directed is key to drying out the skin and making it crispy. You will not miss deep fried wings once you try this one!  

Blue Cheese Dip-Recipe follows

Alton Brown's Buffalo Wings

Recipe courtesy Alton Brown for Food Network Magazine

Prep Time:  25 min

Cook Time:  50 min

Level:  Easy

Serves:  6 servings (more like 2-3 servings)

Ingredients

• 12-16 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter (or use salted butter and omit kosher salt)
• 1 small clove garlic, minced
• 1/4 cup hot sauce (I like Frank's hot sauce)
• kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.  Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes.

Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the rack and paper towels on the pan and replace with parchment paper. Place wings on parchment and roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Blue Cheese Dip:

• 4oz. cubed blue cheese (Treasure Cave)
• 1/2 cup good mayonnaise
• 1/2 cup sour cream
• 1 tablespoons milk (more if you want to thin it out for salad dressing)
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• Celery sticks, for serving

Directions:

Place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

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Apple Caramel Dip

I have to post this recipe again as it is apple season and this is the most delicious apple dip.   It's also simple to make!

Apple Caramel Dip

1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.

I found this recipe on Janetishungry.blogspot.com but I made a few changes.

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Pineapple/Orange Parfait

This is a great idea for the summer.  I like to make pineapple/orange parfaits and keep in the fridge for a quick snack or light lunch.  I use a large (2lb) Yoplait Vanilla Yogurt 99% fat free,  Dole Chuck Pineapple (in it's own juice) and Dole Mandarin Oranges.  First I mixed the yogurt with 1/4 cup of the pineapple juice, then I split the yogurt between 6 parfait cups and then layer on the pineapple and oranges.  Cover with plastic wrap and refrigerate (they will stay good for about a week).  When ready to eat top with granola or walnuts.

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Favorite Fruit Dip

 
Easy to make and goes great with any fruit.

1 large box instant vanilla pudding
1 1/2 cups milk
1 (8 oz) Cool Whip
1/4 teaspoon almond extract






1. Mix together pudding and milk.


2. Add Cool Whip and almond extract.


3. Mix until creamy.


Serve with fresh fruit . Strawberries, grapes, melon, pineapple and apples.

Hint:  So apples don't turn brown I place cut up apples in a bowl of water with the juice of 1/2 lemon and then drain.

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Knox Blox (Jello)

I have to include these Knox Bloxs because my Kids (now 20 and 22) still like to snack on these. What you will need is...

Original Knox Blox

4 envelopes Knox® unflavored gelatine
3 small boxes fruit flavor gelatin
4 cups boiling water

In a large bowl, mix unflavored gelatine with fruit flavor gelatin, adding boiling water. Stir until gelatine is completely dissolved. Pour into a 13 x 9-inch baking pan and chill until firm. To serve, cut into 1-inch squares.

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Never Fail Caramel Corn

I found this perfect caramel corn recipe here - Amateur Gourmet.  It's crispy and once you start eating it, it's hard to stop.  YUM!  Great for the holiday's.  This batch is already gone so I'll be making this again soon. 

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and salt.  Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing. -->

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

                                                            

 

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