Snacks

Cauliflower Cakes with Avocado Ranch Cream

Time to eat our vegetables again. I created this dish for the Alphabet Challenge. This challenge is organized and coordinated by Brenda at Meal Planning Magic. What a great idea! This is where on or around the 15th of each month I will publish vegetable recipes and share them at the link party with other bloggers. If you are interested in joining us you can find out more here.

I picked the letter C for cauliflower. Cauliflower is very popular right now. I have learned many, many new ways to make it. I got this one and changed it just a little from the Healthy Foodie. I can’t be as healthy as she can so I added this avocado cream to it (its kind of healthy).

Cauliflower Cakes with Avocado Cream

I got nutritional information about cauliflower here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2390/2 Cauliflower per cup has 25 calories, 30mg of sodium, 5g of carbohydrates and 2g of protein.

Check out the link party below (must be registered to enter) and don’t forget to check out the Eating the Alphabet Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter C or D?


Oven Fried Pickle Pimiento Cheese Sandwiches

Guest Post by Big Sister

My mother is rolling her eyes and saying this is a little far-fetched, but really, it tastes good.   I promise!  She also thinks I need to add mayonaise to the pimiento cheese but I hate mayonaise.   It is really a combination of two already posted recipes.  I wanted to do fried green tomatoes but there wasn’t a store in town cooperating with me.  Its almost time to grow my own!  They say we might hit 90 degrees here next week.  I know, I know, global warming is bad but I have had enough of winter!

Anyway, make up the recipe for these two recipes then put them together and VOILA!  A yummy tasting snack that I bet know one else is bringing to the Super Bowl party.

Pimiento Cheese and Oven Fried Pickles

I used my melon baller to get a little scoop of pimiento cheese and place it on one pickle.  Then I topped with another pickle.  I got the print outs for the toppers from Diana Rambles. I used double sided tape to stick them to toothpicks.

Oven Fried Pimiento Cheese Pickle Sandwich

 

You’ve got one more day to show us your great stuff at the Super Bowl party:

Pimiento Cheese Stuffed Peppers

A guest post by Big Sister

2013 Superbowl and Chili

I can’t stand not to get in on this party. My Mom is having so much fun. I am seeing such great stuff that I don’t know where to start.  So, here is one addition and I have two more coming this week.  My neighborhood is having a Super Bowl Party and I will be bringing these things.  My neighbors love the spicy stuff so I had to take my regular pimiento cheese and add some more zing to it.

Stuffed Peppers

Super Bowl Star Appetizers

We have spicy, rich, succulent so now we have a savory appetizer for my Super Bowl party.  This came about because a friend at work, Sue, gave me some cute little tubes to bake bread in – a star, a heart and a flower.  I had to try them out.  But what was I doing to do with a loaf of bread?

The star looked most appealing and if a certain Texas team had made it to the Super Bowl, they would have been perfect –  not to be this year, at least.

Savory Bread Stars

These are pretty simple and any good crusty bread would work. You could even use baguette rolls or a long loaf of crusty French bread.  Just don’t make them too far ahead.

This is the perfect appetizer for any party.

Guest Post: Buffalo Chicken Dip

Our dear friend and Girl Scout Leader wanted to share this dip for the Super Bowl party with everyone.  She has a great and interesting blog Pearls on a Pig. Recently, she made Girl Scout cookie costumes to help her troop with cookie sales.  Check it out!  She just hasn’t had time to post this there.  You know, she is busy being a mother, worker, Girl Scout leader and volunteer.  She is a great baker and cook and this is one of her great recipes that I have personally taste tested.  So, here it is.  Enjoy!

Popcorn, Pretzels and Pecans

Snacks are essential for a Super Bowl party – especially ones that people can eat without plates or forks.  I usually have a brisket or a pot of chili or burgers to serve too.  Let’s face it, munching while you’re watching 4-6 hours of football IS GOING to happen.  So a few portable snacks are just the thing.

You know I like salty/sweet things and popcorn is one of my favorite snacks.  I decided to add some other favorite munchies to the popcorn for this big game.

These little popcorn boxes are convenient to have sitting around the room in easy-to-reach spots so we don’t have to get up and leave the game at a crucial moment when the snack attack hits!

Sweet and Salty Popcorn Snack Mix

 

Come share your Super Bowl Snack at my party!

2013 Superbowl and Chili

Small bowls of the pecan halves and pretzel twists alone are a big hit too.  Actually, I haven’t had too much snack food leftover after a Super Bowl Party.  Don’t overdo the snacks though, so the brisket, burgers or chili you serve at half-time will be eaten too.

BBQ Wrapped Lil’ Smokies

I love bread.  There, I’ve said it.  That being said whenever there is a celebration some kind of bread sneaks into the menu.  Now for the Super Bowl I could come up with a long list of bread related food.  Carbs and football go together.

When I picked up this package of Lil’ Smokies I wasn’t quite sure what to do with them.  I have a bar-b-que sauce that they can simmer in and be eaten alone.  Boring.  Then I came to the Pillsbury Crescent Rolls in the can.  You know, the kind you unroll and make all kinds of wonderful sweet and savory food items with?  I can’t remember the last time I baked them as they were originally intended.

This meets most of the requirements for good food.  One is bread; two is savory sausage, and three is salty sweet bar-b-que sauce.

BBQ Wrapped Lil' Smokies

I still wanted a little bar-b-que sauce too. What to do?  I unrolled the crescents and cut the little sausages in half.  Next I spread my favorite bar-b-que sauce (from Rudy’s) on the piece of dough.  I used a pizza cutter to cut each crescent into thirds (long narrow strips) from wide end to point and rolled a piece of sausage in each third.  I began at the wide end and rolled to the point.  Placed them(point down) on a lightly greased baking sheet and baked them for 15 minutes at 350°.

The sauce sort of gets all over the dough and your fingers as you roll.  I sprinkled a little freshly ground black pepper over them before I baked them.  I will serve them with a little sauce to dip them in just in case it is needed.

What are you fixin’ for the Super Bowl?  Do you care who wins?  Or is the food most important? Come share your stuff at my party.

Tumbleweed Contessa Superbowl and Chili Party

 

Applesauce

Homemade Apple Sauce

I have seen recipes for this everywhere.  I thought…what is the big deal?  Its applesauce.  Where is the big benefit to making this yourself?  How much of a challenge could applesauce be?  Why all the fuss?  Accordingly, I had to try this and see if I could make it better.

Wow….now I get it.  This was great.  I don’t think I could ever use a jar again.  If you are in the small minority of people who haven’t seen or tried a recipe for make it yourself, you should give it a shot.

  • 8 apples peeled, cored and cut in chunks (I used a mix of granny smith, golden delicious and honeycrisp)
  • ¼ cup of brown sugar (I love those pre-measured and sealed sacks)
  • 1 cinnamon stick
  • 1 lemon peel
  • Teaspoon of lemon juice

Place in a slow cooker on low for six hours stirring occasionally.  At the end of six hours remove the cinnamon stick and lemon peel.  If you would like a finer sauce use a potato masher or immersion blender to puree.  I had it just the way it was and I can’t stop eating it.  I already need to make more.  This makes about three cups.

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Friday Night Fall Fun Crafts and Baking!

I am playing with my grand girls tonight.  We are baking and doing arts and crafts.  Check out this cool book I found for all kinds of autumn crafts.

Click here to visit Jean Vant Hul’s site.

Mixologists or Bakers?

What did we do tonight? We made cookie dough, pumpkin bars and pizza cups.  Maddie requested plain cookies without those chocolate things.  I asked her if she meant chocolate chips.  She wrinkled her nose and said “Yes, I don’t like those.”   “So you want just plain sugar cookie dough?”  “Yes,” she answered, “but don’t bake them.”  We mixed up plain sugar cookie dough to eat with the fingers!  In case you haven’t noticed mom, it is in your refrigerator.  Maddie and Cameron know it is there.

Next we made some Pumpkin Bars for Cameron.  I discovered she liked pumpkin muffins while we were eating lunch at the Greenery for her birthday.  She loved the mixing and putting them in the baking pan.  She wasn’t very patient while they baked.  She was ready to move on.  And she didn’t try one either.

That evening for dinner I let them make Pizza Cups.  Those were a success!  We rolled the dough, formed them in the mini muffin pans with the Pampered Chef Mini Tart Shaper, put on the jarred pizza sauce, mini pepperonis and cheese.  They were even happy to wait to let them bake and we ate dinner.  They were good!  Success!

So I think my granddaughters have moved to “Mixologists” on their way to bakers.  I’m working on them.

 

 

As you may have noticed Maddie is now getting ready for Halloween as Elvira in the wig while she eats the pepperonis rather than put them on the pizzas!

Zucchini Boats

One last zucchini meal.  I really do like the things I have come up with this year.  This one is very tasty and it is an adaptation (very far removed).

Zucchini Boats

  • 2 Hatch green chiles, or 1 small can chopped green chiles
  • 2 cups corn kernels
  • 1 cup chopped red onion
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 4 medium zucchini squash
  • 1 cup cooked Israeli couscous
  • 4 ounces Colby-Jack cheese, shredded (about 1 cup packed, plus a little extra for sprinkling on top of tomatoes)

Wash and dry the chiles and leave the stems on, use a knife and slit about a 1” verticle slit near the stem, and place them on a grill, the broiler or over the open flame on your gas stove.   I prefer the gas grill outside when the weather permits. (In El Paso that is almost always!)  Turn them until they are charred on all sides.  Once they are blackened all over, put them in a bowl or pan and cover tightly with plastic wrap, a plastic bag or even foil.  You want them to steam completely.  They need to be cool enough to handle.  With the back of a paring knife slip the charred skin away by sliding the knife down the chile.  Remove as much of the blackened skin as possible.  A little char adds to the smoky flavor of the chile.  DO NOT RINSE THE CHILES when preparing them for sauces, enchiladas, pico de gallo or casseroles/stews, unless instructed in a recipe. Dice the chiles into ¼” dice.

Add corn and onion to a non-stick pan and cook for 10 minutes, half way through, stir mixture and then sprinkle with minced garlic. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, salt, cumin, and black pepper.

Cut the zucchini in half and scoop out the inside; set aside.

Cook the couscous according to the package instructions. Remove from heat; fluff with a fork. Add to corn mixture; toss well.  Add the cheese to the mixture and carefully combine all ingredients.

Preheat oven to 350°.

Spoon corn mixture evenly among each zucchini boat. Place in a baking dish.  Add about ¼ cup water to steam the squash.  Bake at 350° for 30 minutes. Remove from oven. Preheat broiler and sprinkle a little cheese on each zucchini. Broil 1 1/2 minutes or until cheese melts/browns. Serve immediately.

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