from steamy kitchen
chickpeas
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Sunday, February 17, 2013
Sunday, January 22, 2012
Friday, January 20, 2012
Tuesday, December 20, 2011
Tuesday, November 15, 2011
coconut granola
from tasty kitchen
calls for chocolate, but my granola loving/chocolate allergic husband would be just as happy without it...may try it both ways! :)
coconut granola
calls for chocolate, but my granola loving/chocolate allergic husband would be just as happy without it...may try it both ways! :)
coconut granola
Friday, July 29, 2011
cake mix cookies
I've seen this recipe before:
1 box cake mix (with pudding in the mix)
1 or 2 eggs
1 med container of cool whip
and it tastes GREAT with lemon cake mix and the spooned out dough rolled in powdered sugar.....
but today I didnt have the cool whip today. I searched food.com and found this:
cake mix cookies
and I used a strawberry cake mix I had on hand. Since I am not really WILD about artificial strawberry flavor, I scoured my pantry for some chocolate chips or SOMETHING to cut the artificial flavor, all to no avail. Finally I decided to try mashing 2 very ripe bananas and putting them into the mix. I was pleasantly surprised by the results. While I think 1 banana might have done the trick, 2 certainly helped cover up the strawberry taste! I may have to try this again sometime!
1 box cake mix (with pudding in the mix)
1 or 2 eggs
1 med container of cool whip
and it tastes GREAT with lemon cake mix and the spooned out dough rolled in powdered sugar.....
but today I didnt have the cool whip today. I searched food.com and found this:
cake mix cookies
and I used a strawberry cake mix I had on hand. Since I am not really WILD about artificial strawberry flavor, I scoured my pantry for some chocolate chips or SOMETHING to cut the artificial flavor, all to no avail. Finally I decided to try mashing 2 very ripe bananas and putting them into the mix. I was pleasantly surprised by the results. While I think 1 banana might have done the trick, 2 certainly helped cover up the strawberry taste! I may have to try this again sometime!
Wednesday, March 30, 2011
Sunday, October 24, 2010
pumpkin seeds
from recipezaar.com ingredients
2 c pumpkin seeds
1 qt. water
2 tbsp salt
olive oil
seasoned salt
1. clean pumpkin seeds take off all or at least most of the pumpkin goo.
2. boil in salted water ( 1 qt water with 2 tbsp salt) for 10 minutes.
3. preheat oven to 300 degrees. drain the seeds then combine seeds with a drizzle of olive oil.
4. spread out in a single layer onto a cookie sheet and sprinkle liberally with seasoned salt.
5. toast for 45 minutes stirring every 15 minutes or so....
I also saw a vatiation calling for using butter and worchestershire sauce, also garlic salt, cayenne pepper, even cinnamon....also can use vegetable oil
2 c pumpkin seeds
1 qt. water
2 tbsp salt
olive oil
seasoned salt
1. clean pumpkin seeds take off all or at least most of the pumpkin goo.
2. boil in salted water ( 1 qt water with 2 tbsp salt) for 10 minutes.
3. preheat oven to 300 degrees. drain the seeds then combine seeds with a drizzle of olive oil.
4. spread out in a single layer onto a cookie sheet and sprinkle liberally with seasoned salt.
5. toast for 45 minutes stirring every 15 minutes or so....
I also saw a vatiation calling for using butter and worchestershire sauce, also garlic salt, cayenne pepper, even cinnamon....also can use vegetable oil
Wednesday, October 20, 2010
hot chocolate cookies
from recipezaar.com
I wanted to make cookies for some guests, but didnt have any chocolate chips, oatmeal or any of the traditional cookie ingredients...but then it hit me....I have HOT COCOA! It has sugar, powdered milk, cocoa....sounds like ingredients in some sort of dessert...so I got online and found this recipe. I did NOT make this with the marshmallows or the glaze and still thought these tasted pretty good. we pressed a few of the cookies with dried cranberries...and I also used raspberry flavored hot cocoa mix instead of the regular chocolate. I thought they were pretty good!
For the cookies
1 3/4 cups all-purpose flour
1 cup instant hot chocolate powdered cocoa mix
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup low-fat milk
1 teaspoon vanilla
24 large marshmallows, cut in half crosswise
For the glaze
1 3/4 cups confectioners' sugar
6 tablespoons unsalted butter
1/4 cup low-fat milk
2 tablespoons Dutch-processed cocoa powder
Change Measurements: US | Metric
Directions:Prep Time: 15 mins
Total Time: 23 mins
1 Preheat oven to 350
2 In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
3 In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
4 Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
5 To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
6 Immediately spoon a little of the glaze over each of the cooled cookies.
I wanted to make cookies for some guests, but didnt have any chocolate chips, oatmeal or any of the traditional cookie ingredients...but then it hit me....I have HOT COCOA! It has sugar, powdered milk, cocoa....sounds like ingredients in some sort of dessert...so I got online and found this recipe. I did NOT make this with the marshmallows or the glaze and still thought these tasted pretty good. we pressed a few of the cookies with dried cranberries...and I also used raspberry flavored hot cocoa mix instead of the regular chocolate. I thought they were pretty good!
For the cookies
1 3/4 cups all-purpose flour
1 cup instant hot chocolate powdered cocoa mix
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup low-fat milk
1 teaspoon vanilla
24 large marshmallows, cut in half crosswise
For the glaze
1 3/4 cups confectioners' sugar
6 tablespoons unsalted butter
1/4 cup low-fat milk
2 tablespoons Dutch-processed cocoa powder
Change Measurements: US | Metric
Directions:Prep Time: 15 mins
Total Time: 23 mins
1 Preheat oven to 350
2 In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
3 In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
4 Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
5 To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
6 Immediately spoon a little of the glaze over each of the cooled cookies.
Wednesday, September 8, 2010
Breakfast Butter Balls
from my Friend Jena's blog....
I've had such good luck with her sourdough recipe, that I'm planning to try a few more of her recipes!
try this!
breakfast butter balls
I've had such good luck with her sourdough recipe, that I'm planning to try a few more of her recipes!
try this!
breakfast butter balls
Monday, August 23, 2010
jello jigglers
1 (3 ounce) packages Jello gelatin, any flavor
1 cup boiling water
Directions:Prep Time: 0 mins
Total Time: 5 mins
1 Dump the boiling water in a bowl.
2 Slowly stir in the jello, add a little at a time.
3 Stir well.
4 Pour into small bread pan or jello molds.
5 Refrigerate, will be firm in 1 hour.
(I tripled this with no problem at all!)
1 cup boiling water
Directions:Prep Time: 0 mins
Total Time: 5 mins
1 Dump the boiling water in a bowl.
2 Slowly stir in the jello, add a little at a time.
3 Stir well.
4 Pour into small bread pan or jello molds.
5 Refrigerate, will be firm in 1 hour.
(I tripled this with no problem at all!)
Friday, June 18, 2010
Chili's salsa
from kellyskornerrecipes.blogspot.com
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
CHILI'S SALSA
1 (14 1/2 oz.) can tomatoes and green chilies
1 (14 1/2 oz.) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
and this is not on the recipe but we add: 1/4 teaspoon cilantro and juice from 1/2 lime
1. In food processor place jalapenos (optional) and onion and process for just a few seconds.
2. Add both cans of tomatoes, salt, sugar, cumin,cilantro and lime juice.
3. Process all ingredients until well blended but do not puree.
4. Place in covered container and chill.
5. Serve with your favorite tortilla chips!
Tuesday, April 27, 2010
"homemade" pizza pockets
tweaked from MckMama's recipe
INGREDIENTS
at least 2 refrigerated pie crusts
spaghetti sauce
fresh mozzarella (I used shredded)
pepperoni (I used turkey pepperoni)
egg white (which I forgot!)
1. preheat oven to 350 degrees.
2. Bring pie crusts to room temperature. Unroll pie crusts and cut into 3 semi-equal sections. (do NOT defrost in microwave....it just makes it a MESS and leads to very ugly and frustrating pizza pockets....TRUST ME, I know!) I put them directly onto a greased cookie sheet. You could also put them onto a cutting board or a clean countertop to work.
3. Spoon and spread a few scoops of sauce on crusts....make 1 "stripe" down the middle of each section.
4. One one 1/2 of a section sprinkle a small handful of cheese and then place pepperonis on top of cheese.
5. Fold the other end of the strip over the toppings and press the open edges closed. If needed fold over the edges to seal the pocket. (This is when I should have brushed with egg white, had I remembered) Poke each section 2 or 3 time with a knife to vent.
6. Bake until golden brown, about 30 minutes.
Variations to try: other ingredients....also curious to try using refrigerated cresecent roll dough as the crust.
INGREDIENTS
at least 2 refrigerated pie crusts
spaghetti sauce
fresh mozzarella (I used shredded)
pepperoni (I used turkey pepperoni)
egg white (which I forgot!)
1. preheat oven to 350 degrees.
2. Bring pie crusts to room temperature. Unroll pie crusts and cut into 3 semi-equal sections. (do NOT defrost in microwave....it just makes it a MESS and leads to very ugly and frustrating pizza pockets....TRUST ME, I know!) I put them directly onto a greased cookie sheet. You could also put them onto a cutting board or a clean countertop to work.
3. Spoon and spread a few scoops of sauce on crusts....make 1 "stripe" down the middle of each section.
4. One one 1/2 of a section sprinkle a small handful of cheese and then place pepperonis on top of cheese.
5. Fold the other end of the strip over the toppings and press the open edges closed. If needed fold over the edges to seal the pocket. (This is when I should have brushed with egg white, had I remembered) Poke each section 2 or 3 time with a knife to vent.
6. Bake until golden brown, about 30 minutes.
Variations to try: other ingredients....also curious to try using refrigerated cresecent roll dough as the crust.
Monday, October 19, 2009
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