Kale Chips
If you are looking for a light and healthy snack to get you through the day, then you will definitely want to try this recipe for kale chips. It’s really easy to make and is a great source of iron and energy!
- A big bunch of kale torn into pieces, stems removed
- 1-2 tablespoons of olive oil
- sea salt
Preheat the oven to 325 degrees.
Massage the oil into the leaves of the kale. Season them with sea salt and place on a baking sheet. Try to keep them in a single layer; not a pile.
Bake for 10 to 12 minutes or until desired crispness is achieved.
Store in an air tight container and eat whenever you want a light snack.
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Easy Baked Brie With Cranberry Orange Glaze
- 1 package of refrigerated crescent rolls
- 1 round or wedge of Brie cheese (do not remove rind)
- 1/2 to 1 cup leftover cranberry orange relish (depending how much Brie you use)
- 2 Tbsp butter, melted
- sprinkle of light brown sugar
Preheat oven to 350 degrees F, and lightly spray a cookie sheet or cover with parchment paper.
Unroll the crescent rolls on the cookie sheet, pinching the perforations closed.
Set the Brie on top of the dough.
Top the Brie evenly with the leftover cranberry orange relish. Pull the dough up over the Brie, with the seams facing up, cutting off the extra dough as you go. Pinch the seams together.
Drizzle melted butter over the dough (or brush it on) and sprinkle the brown sugar on top.
Bake at 350 degrees for 25 to 30 minutes or until the pastry is golden brown.
Remove and let stand at room temperature for 8 to 10 minutes.
Fried Stuffing Nibbles With Cranberry Pesto
- 6 cups leftover stuffing
- 2 eggs
- 2 teaspoons milk
- 1 cup seasoned fine bread crumbs
- 1 cup leftover cranberry sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup walnuts
- oil for frying
Put leftover stuffing onto a work surface and firmly pat about 1 inch thick layer, then cut into bite-sized cube shapes, set aside.
In a small bowl, add the eggs and milk and whisk until blended well.
In a separate small bowl, put the bread crumbs.
Coat each individual stuffing cube by dipping first in the egg/milk mixture, then dredge in the bread crumbs, making sure they are covered well; then set on platter while you prepare the pesto.
To prepare pesto: Put cranberry sauce, pepper and walnuts in food processor and pulse until almost smooth, then spoon out into a small bowl and set aside.
To prepare stuffing nibbles: In a deep heavy skillet or fryer, preheat oil to 350 degrees. Pour enough oil in so you have about 1/2 to 3/4 inch deep layer.
When oil is at 350 degrees, gently add several stuffing cubes in and fry until golden brown, about 4 to 5 minutes.
Remove each one to drain on a paper towel covered cooling rack. Sprinkle with salt while still hot from the fryer if desired.
Serve with the cranberry pesto as a dip.
Bacon Wrapped Pineapple
I entertain a lot during the fall and winter holidays–and especially during football season! This appetizer is super simple to make and tastes delicious! The plate will be clean before you have a chance to blink!
- 1 pound of bacon
- 1/4 cup brown sugar
- 1 can of chunk pineapple
Open the can of pineapple. Drain all the liquid off. Take the pound of bacon and cut each piece up into thirds. Rub brown sugar on the piece of pineapple and then wrap with a piece of bacon.
Bake in the oven on 375 degrees for about 25 or 30 minutes. Remove from the oven and serve. Can be served either warm or cold.
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Classic Kid Friendly Finger Foods – Perfect For A Picnic Or Party
When you’re planning a picnic or cookout, and you want to serve the kids an easy dish, finger-foods just make sense. Some kids (and grownups, too) simply don’t want, or can’t eat, a big plate of barbecued chicken, ribs, hamburgers, or steak. Simple picnic foods that kids can grab all by themselves is often the answer to a busy picnic day.
Here are a few finger-foods that are easy to make and are a big hit with kids, both for flavor and simplicity:
Goldfish Cracker Chicken Nibbles
- 1 bottle buttermilk Ranch dressing
- 1 pkg. of cheddar goldfish crackers, crushed
- Chicken tenders, cut into strips
Pour Ranch dressing in a shallow container. Put crushed crackers in another shallow container.
Take the chicken tenders and first dip in dressing, picking up and letting extra dressing run off, then put in crackers, making sure all sides are cover.
Place on baking sheet sprayed with non-stick cooking spray.
Bake in preheated oven at 350 degrees for 12 to 15 minutes or until chicken is firm.
Remove to rack and let cool slightly. Serve with dips if desired.
Grab ‘n Go Pizza Roll-Ups
- refrigerated crescent rolls
- garlic powder
- Italian seasoning
- pepperoni
- string cheese (Mozzarella)
- pizza sauce for dipping
Unroll the crescent rolls and separate into triangles along the perforations.
Sprinkle each crescent roll lightly with the garlic powder and Italian seasonings.
Put pepperoni on the roll, then place half a length of string cheese on top.
Roll up (from wide side to point) and put on baking sheet.
Bake according to crescent roll instructions, until light golden brown.
Remove from oven and allow to cool on a rack.
Serve with warm pizza sauce for dipping.
Bundled Up Dogs
- refrigerated crescent rolls
- hotdogs
Unroll the crescent rolls and separate along the perforations into triangles.
Put a hotdog on each crescent roll and roll (wide side to point) and put on baking sheet.
Bake in preheated oven according to crescent roll directions.
Serve with your favorite condiments for dipping.
These are great finger-foods for picnics, parties, or even snacks. There is a reason they are considered classics! Enjoy!
p.s. I shared these recipes, and a few more, with my friend Tracy at MomsInABlog.com. Be sure and click on the link to see how easy it is to make a fun, and easy, picnic with just a few kid-friendly recipes.
Homemade Cracker Recipes
Saltines are a staple at our house that are served with all sorts of soups and stews. They are also perfect in all sorts of casserole recipes and my favorite – meatloaf.
Here’s a quick and easy homemade cracker recipe that tastes just like saltines. Often it ends up being cheaper to buy them at the store, but it’s fun to make them every once in a while. The taste is great and you can control the amount of salt (if any) you put on them.
Basic Saltines:
- 2 cups flour
- 1 tsp salt
- ½ tsp baking powder
- ¼ cup butter
- ½ cup milk
- 1 large egg
You will also need a large mixing bowl and and a fine sieve to make your crackers.
Sift flour, salt and baking powder and place into a large mixing bowl.
Cut cold butter into small chunks and “cut” into the flour until it reaches a grainy consistency.
Add milk and egg and knead until it becomes a stiff dough. Roll the dough out really thin. You can cut the dough into squares or you can also cut circles.
Prick little holes in the crackers with a fork and bake them in a 400 degree preheated oven for about 10 minutes.
*Tip: If you would like to make round crackers and don’t have any cookie cutters, just use the rim of a small glass or cup. Dip the rim into a little flour first and then you can cut your crackers.
If you like salted crackers, sprinkle the uncooked crackers with a little bit of coarse salt.
This next recipe is a bit more of a “special occasion” cracker. I make these as an appetizer when we have company over.
Parmesan Herb Crackers:
- 1 stick unsalted butter
- 3 ozs grated Parmesan cheese
- 1 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- 1 tsp chopped fresh thyme
Place butter into the bowl of your electric mixer and mix it until it becomes creamy.
Grate fresh Parmesan cheese (it’s okay if you need to buy already grated Parmesan from the market). Add cheese, flour, salt and thyme to the butter and mix until it form a ball of dough.
Place a long piece of plastic wrap on your work surface and place the dough ball in the center of one end. Form the dough into a log and roll it up in the plastic.Place the log into the freezer for 30 min.(this makes it easier to slice.)
Remove from the freezer after thirty minutes and cut the log into ¼ inch thick slices. Place the slices on a cookie sheet and bake in a 350 degree preheated oven for about 20 minutes.
Anytime Waffle Sandwiches – Video
Fill these easy waffle sandwiches with anything sweet or savory for a filling and satisfying snack, or even a meal. [Read more...]
Smokies In A Blanket – Video
This is a super simple snack that kids can make with just a little adult supervision. The preparation is fun and easy, and the results are delicious. I’m all for fun in the kitchen with kids, especially when the recipe is this easy. [Read more...]
No-More-Expensive Microwave Popcorn – Video
Our family loves popcorn for snacking anytime day or night. What I don’t like is the salt and additives that I see in the store-bought microwave popcorn. Yes, they are convenient, but how much easier can you get than throwing popcorn in a bag and throwing it in the microwave? Check out this video for the simplest, cheapest, and healthiest microwave popcorn you can get. [Read more...]
DHA-Enhanced Baby Muffins
- 1/3 cup of softened butter
- 1/3 cup of packed brown sugar
- 1/3 cup of granulated cane sugar
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 large egg
- 2 DHA-enhanced stage 2 containers of baby food (fruit is sweeter, but veggies work too!)
- 1 1/4 cups flour
- 1 cup DHA-enhanced rice cereal (I prefer Gerbers DHA Rice Cereal)
- 1/4 cup of multi-grain baby cereal
Combine the brown sugar, cane sugar, cinnamon, & baking soda in a mixing bowl. Add the butter & mix until all big lumps are gone. Add baby food and egg. Mix until smooth. Slowly mix in flour, & then slowly mix in cereals. Preheat oven to 375 degrees. Use an ice cream scoop to scoop the batter into a 12-hole cupcake pan (lightly oiled – I used canola oil, but olive oil or PAM would work too). Sprinkle a little cinnamon & sugar on top of each muffin. Bake for 15-17 minute. Let sit for 10min & carefully remove from cupcake pan. Optional ingredient: mix in dried fruit or trail mix to add variety. Let your little ones enjoy warm or refrigerated. Perfect for ages 9m-36m.
editor’s note: from Beech-Nut, information regarding DHA
http://www.beechnut.com/AllAboutDHA.asp
Cheeseburger Side Shots
- 1 loaf frozen bread, thawed and risen once
Filling ingredients:
- onion powder to taste
- mustard to taste
- 1 Tblsp. buttermilk powder
- 1 pkg of shredded cheddar cheese
- 3/4 lb cooked ,crumbled, cooled ground beef
Mix filling ingredients together; should taste like a cheeseburger.
Punch down bread and divide dough in half, roll thin, in a rect. shape. 15×10.
Cut six squares. Put about 1/4 cup filling in middle of each square, fold up edges, eggwash edges and pinch edges as needed. Eggwash tops and sides, place on greased baking sheet.
Bake 350 degrees 15 min.
They taste just like the ones at the store without all the preservatives. My grandsons live with us and they really like them. I quit buying the pre-made ones in the freezer department after reading they were full of nasty stuff. And I get 12 good sized side-shots out of this recipe. Now I make them with sausage, eggs, and cheese. You can freeze these too. Hope everyone who makes these like them. I try to mimick a lot of store-bought foods.
Gluten Free Summer Treats
I don’t know about where you are but here in Pennsylvania it has been extremely hot the past few weeks. So I thought that I would share some of the cool treats that I like to make for my granddaughters.
They are not only refreshing, but are better for the girls than the store bought frozen treats. Besides with the Frozen Fruit Pops I control the amount of sugar.
Frozen Fruit Pops
- 1 1/2 Cups of fresh fruit (strawberries, pineapple, peaches*, or whatever your child likes)
- 1 Tablespoon sugar
- 1 tablespoon honey
- 1 1/2 teaspoons fresh lemon juice
In a blender, blend the fruit, sugar, honey and lemon juice with 1 cup of ice until mixture is semi chunky. Add another 1/2 cup of ice and blend until smooth.
Pour mixture into popcicle holders** and freeze until firm. About 5 hours, or over night.
*If using peaches or other fruit with a skin on it, remove skin before blending in the blender.
Frozen Pudding Pops
- 1 small package Jello brand pudding mix any flavor
- 2 Cups cold milk
Whisk ingredients until completely mixed about 2 minutes. Pour into popcicle holders.** Freeze about 5 hours or overnight.
**Run popcicle holders under warm water for a few seconds to unmold the frozen treats. If you don’t have popcicle holders you can always use bathroom size dixie cups and popcicle or craft sticks. Just freeze slightly before inserting the sticks into the center of the cups, and remember to peel the paper off first.
I use Jello brand pudding because that is the only brand I am certain is gluten free. But, as always, check ingredients before using.
I hope you and your children have fun making these and enjoy them as much as my granddaughters do.
Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com. She invites you to visit her site for more gluten free living tips and recipes. While you’re there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
Texas FireCrackers
4 sleeves of saltine crackers
1 Cup EVOO
4 Tbsp Dried Red Chili Peppers
4 tsp Garlic Salt
In a large plastic container lay down one sleeve of crackers, pour 1/4 cup of Olive oil evenly over them and dump 1 Tsp of Garlic Salt and 1 Tbsp of Dried Red Chili Peppers. Repeat until all ingredients are added to container. Seal the container and gently spin/shake it to coat crackers and then set it upside down on the counter. Flip ever 15 – 20 minutes. for about an hour to coat crackers evenly.
Anytime Corn Fritters
- 1 1/2 cups of cream style corn
- 1 cup half-and-half
- 2 eggs, beaten with a fork
- 1 1/2 cups of flour
- 1 1/2 tablespoon baking powder
- dash salt
- dash black pepper
- oil for frying
In a large bowl, pour the cream style corn, liquid and all. Then mix in the half-and-half and the beaten egg. In a separate bowl, mix together the flour, baking powder, salt, and pepper. Then fold the dry ingredients into the wet ingredients until you have a nice dough formed.
Pour enough oil in a large cast iron skillet to almost cover the fritters when dropped in, about 1 1/2 to 2 inches. Heat the oil hot enough to sizzle when you start dropping the batter in.
Take a tablespoon and form fritters about the size of golf balls, quickly dropping them into the hot oil. Let the fritters turn a golden brown, rolling them around until they get brown all over. Remove them quickly as they get done and let them drain on a rack covered with paper towels.
Serve the fritters with any sort of dipping sauce you like.
I like this recipe because you can make it any time of the year. When I can get corn on the cob in the summer, I use a different recipe, but when we’re huddled inside the house on a cold winter night, this recipe works just great!
Summer Celebration Corn Fritters
- 12 ears of corn (not real tender or white corn, or white/yellow blend)
- 2 eggs
- 1/2 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp salt (more or less to taste)
- pinch black pepper if desired
- oil for frying
Husk your corn and remove all the silk. Then cut kernels off the corn cobs into a big bowl. Next, scrape the pulp off of the cobs with a metal spatula or the back of your knife. Be sure you do this in a bowl to capture all the good juice and pulp. Feed the cobs to the ducks, deer, or other needy critters.
Add the rest of the ingredients to the bowl and mix together well with a wooden spoon, being sure that you don’t “whip” it; just blend it.
Form fritters with your hands, making the fritters about 2 inches in diameter or about two to three bites each. Flatten them just a bit. You really don’t want ball shaped fritters because they are harder to fry evenly.
Pour enough frying oil into a deep cast iron skillet to just about cover the fritters, about 1/2 inch. Get the oil hot enough so the fritters sizzle when you drop them in. Drop a few fritters in at a time (don’t crowd them) and fry them quickly, flip them, and fry them on the other side. Remove and drain on a rack with paper towels. Be sure you use a rack so the fritters don’t sweat and get soggy.
This is a great recipe to get kids to eat their vegetables. Corn tends to taste pretty sweet, but if you want to add a sprinkle of sugar or a tiny bit of honey to the ingredients to entice your kids to eat them, go right ahead. However, you could just serve them with a little bowl of honey for dipping and that would do the trick, too.
Crockpot Mini Brewed Meatballs
Meatballs:
- 3 lbs. lean ground beef
- 1/2 cup finely chopped onion
- 1/2 cup fine dry bread crumbs (use seasoned bread crumbs if you like)
- 3 eggs
- 2 to 3 tablespoons cooking oil to fry meatballs
Sauce:
- 1 (12 ounce) can/bottle of good beer
- 1 (12 ounce) can/bottle spicy tomato juice
- 1 tsp. lemon juice
- 1 tsp. hot sauce
- 1 large bottle (12 ounces) of mild barbecue sauce (or you may substitute ketchup)
- 1 tsp. horseradish
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
Make your meatballs: In a large bowl, combine the ground beef with onion, bread crumbs, and eggs. Use your hands to squish everything together until well mixed, but don’t handle too much or the meat tends to toughen up. Just make sure the ingredients are evenly distributed throughout the ground beef. Then, form the meat mixture into small meatballs, about the size of a golf ball is usually good.
Pour a bit of cooking oil in a large skillet, heat to medium, add the meatballs (don’t crowd the pan) and brown the meatballs all over. Set the browned meatballs on paper towels on a rack to absorb any extra grease.
Optional: You may choose to brown the meatballs in the oven. Preheat your oven to 375 degrees, put the meatballs on a baking sheet, and bake for 30 to 35 minutes, turning a couple times to brown all sides.
Make your sauce: In a large saucepan over medium low heat, whisk together all the sauce ingredients and simmer for about 10 to 15 minutes. Don’t let it come to a boil.
Assemble: Turn your crock pot on LOW. Put the meatballs in, then pour the hot sauce on top of the meatballs. Gently stir together, being careful not to break up the meatballs. Cover the crockpot and cook on LOW for about 3 hours. Stir occasionally, but be sure to be careful that you don’t break up the meatballs.
You can let this simmer slowly for quite a while so you can keep it hot on your buffet without worrying about overcooking. You’ll have around 65 to 70 meatballs with this recipe so you should have plenty for a crowd.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Crockpot Cajun Style Pecan Snacks
- 1 pound pecan halves
- 1/4 cup melted butter
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
Mix all your spices together well in a small bowl. Pour the melted butter into your crockpot, then add pecans, stirring to coat evenly with butter. Then sprinkle your spice mixture evenly over the pecans, stirring as you sprinkle.
Cover the crockpot and turn on to the HIGH heat. Let the pecans cook on HIGH for 12 to 15 minutes, stirring once.
Remove the cover from the crockpot and turn the heat down to LOW. Cook uncovered for about 2 hours, stirring occasionally to make sure the pecans stay coated and evenly cook.
Cool the pecans on a rack covered with paper towels or a paper grocery bag. They’re ready to serve as soon as they cool completely.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Crockpot Tangy Apple Sausage Appetizer
- 2 lbs apple smoked/flavored sausage links (or your favorite smoked sausage links), cut into bite size.
- 2 Granny Smith apples, or similar crisp, tart apple, cut into bite size chunks
- 1 medium sweet onion, cut into bite size chunks
- 4 tablespoons balsamic vinegar
- 4 tablespoons spicy mustard, like Dijon or Cajun style
- 3 tablespoons brown sugar
- 3 tablespoons honey
Put sausage, onion, and apple in your crock pot and toss together a little bit. In a separate bowl, mix the remaining ingredients until combined well, then pour over the mixture in the crock pot. Cover and cook on LOW for about 2 to 3 hours, or until the apples and onions are tender, but not mushy.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Crockpot Artichoke & Tangy Cheese Dip
- 2 cups shredded Cheddar cheese
- 1 cup fresh grated Parmesan cheese
- 1 cup mayonnaise
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon grated onion
- 1/4 cup evaporated milk
- 1 cup artichoke hearts, drained and diced small
- 1/4 cup roasted red pepper, chopped fine (optional)
- 2 Tablespoons finely chopped green onion or chives for topping after cooked (optional)
Lightly spray or butter a 4 quart crockpot. Mix all ingredients in large bowl, then pour into crockpot. Turn crockpot to LOW and cook covered for about 2 hours or until nice and melted and creamy. Sprinkle chopped onion or chives on top when serving if desired for extra color and flavor. Serve alongside a platter or basket of small pieces of crusty bread, nice crackers, or hearty chips.
You can double this recipe if you use a larger crockpot. If the texture isn’t creamy enough for you, add a touch more evaporated milk.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm
Oven Caramel Corn Recipe
- 8-9 quarts popped corn
- 2 cups brown sugar
- 2 sticks butter or margarine
- 1 teaspoon salt (optional)-I don’t use it and don’t miss it either!
- 1/2 cup corn syrup (clear kind like Karo syrup)
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
Boil all ingredients except corn and soda for 5 minutes, mixing well and stirring occasionally. Remove from heat and quickly stir in soda. Pour over corn, mix well. Put into two large pans then bake in 250 degree oven for 1 hour, stirring 2 or 3 times. Cool on waxed paper. Keeps for weeks in canister or Tupperware containers, but at our house it disappears quickly!
If you wish you can also add some peanuts to this to make it similar to Cracker Jack.
By HBHW reader Lori Niemi
Microwave Peanut Brittle Recipe
- 1 C sugar
- 1 C salted peanuts
- ½ C light karo syrup
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Put sugar & syrup in a 2 qt glass microwaveable bowl, stir. Microwave on high 5 minutes.
Remove & stir in peanuts. Microwave on high for 1½ minutes, remove & stir.
Microwave for another 1½ minutes. Remove & add butter, vanilla & baking soda, stir
until foamy. Pure onto buttered cookie sheet and spread out the best you can. After
cooled, break into pieces, store in air tight container.
I use glass jars to put the brittle in, trim the top with fabric and secure a ribbon around the jar top.
By HBHW reader B. A. Z.
Tasty Taco Dip
1 big plain yogurt
2 cream cheese (softened)
fine shredded lettuce
shredded cheese
2 taco packets
mix ingredients together and chill in fridge: serve with tortilla chips, fritos & dorittos very yummy!!
Vanilla Ice Cream
4 egg yolks
1/2 c. sugar
dash of salt
Mix together in double boiler
2 cups milk, gradually add scalded milk, stirring to blend, cook over boiling water until mixture coats a spoon.
add 1 1/2 tsp vanilla and chill in frig.
1 cup evaporated milk, chill to icy stage in freezer and whip with mixer. Add to ice cream mixture and freeze in freezing tray 3-4 hours or use ice cream maker as directed.