23 Aug
Cheddar Ale Spread
Posted by Chelle as Appetizers/Snacks | 19 Comments
I had the opportunity to entertain my grandparents this afternoon for the first time. I was excited to plan some great things to eat and everything turned out just wonderful. As a result, my next few posts will be pieces of that meal, and I figured what better place to start than with an appetizer! This cheese spread has a fabulous tangy flavor, thanks to a small amount of dijon mustard and beer. The recipe calls for an ale, and I think you could really use just about anything so long as it’s not a light beer; I used one of my new favorites - Blue Moon. I processed this pretty well in the food processor, but you could easily choose to pulse it for a chunkier consistency if you would prefer.
07 Feb
Homemade Granola
Posted by Chelle as Appetizers/Snacks, Breakfast | 0 Comments
I have always been a big fan of granola - the toasted, crunchy oats and nuts, along with sweet fruit make a wonderful combination, whether eating it in yogurt or by the handful. I ran into some problems, though, after discovering that I have a nut allergy, as one would be pretty hard pressed to find a package of store-bought granola that did not include some type of nut. So I figured I would need to go the homemade route if I wanted to enjoy granola again. However, it’s virtually impossible to find a recipe that does not include them and mostly out of sheer laziness I have never, before now, gone through the trouble of adapting a recipe (I know, it’s brutally taxing work). This granola tastes wonderful and I have been enjoying it mixed into my yogurt. I substituted Grape-Nuts cereal for the nuts in this recipe, which mimics the nice crunchy texture of nuts.
01 Feb
Super Super Bowl Suggestions
Posted by Chelle as Appetizers/Snacks, Favorites | 0 Comments
It’s that time of year again - the game people wait all year for. Maybe you just watch for the commercials, or maybe you just watch for the half-time show, or maybe you actually watch the game! Regardless, a good many people will be sitting in front of the TV this Sunday cheering on someone. Now, far be it from me to rain on a “perfect” parade, but as a native Pittsburgher, I find it pretty darn near impossible to root for the Patriots. So many AFC Championship Games (and subsequent trips to the Super Bowl) squashed for the Steelers at the hands of the Patriots. So, without a doubt, I will be cheering on Lil’ Manning and the Giants on Sunday.
I know that many of you will be hootin’ and hollerin’ with a house full of people! Even though I’m not having a party, I do have some favorite party and munchies-type food that I’ll throw out there in case anyone is having trouble planning their menu for the big game.
20 Oct
Soft Pretzels: Part II
Posted by Chelle as Appetizers/Snacks, Yeast Breads & Baked Goods | 6 Comments
Ahh, the beloved soft pretzel. Before this past winter I didn’t realize that making them at home was so relatively easy. Sure, it takes some time with the rising and the baking soda bath, but each step is pretty simple and they are well worth it! The last time that I made homemade soft pretzels, I used this recipe, and they turned out great. The major difference in this recipe is the rising time, which doesn’t exist in the other recipe. I think that’s what makes these much more plump. Also, the egg wash at the end gets the pretzels to brown up really nicely. I loved these pretzels, and I will be keeping this recipe as my standard soft pretzel recipe.
29 Aug
Ranch Pretzels
Posted by Chelle as Appetizers/Snacks | 0 Comments
My friend Amber introduced me to this seasoning technique for crackers and pretzels and it’s so easy that I don’t think I’ll eat a plain bag of pretzels ever again! My measurements were to scale for the size bag of pretzels I used - adjust as necessary.
Ranch Pretzels
(Source: Amber’s Delectable Delights)
9-oz. bag pretzels
1/4 cup vegetable oil
1-oz. packet Hidden Valley Ranch Dips
1/2 teaspoon garlic powder
1. Preheat oven to 250 degrees.
2. Place the pretzels in a gallon-size ziploc bag. Add the oil, seal the bag and toss to coat. Add the dry ingredients to the bag, seal and toss again until all of the pretzels are coated.
3. Spread the pretzels out on a large baking sheet and bake for 15-20 minutes or until the oil has absorbed into the pretzels. Cool and store in an airtight container.
