Charlotte's Kitchen » Snacks

Pumpkin Pie Party Mix

Char — Sat, 05 Dec 2009 04:05:04 +0000

This time of year I seem to make a lot of different recipes that use pumpkin as a main ingredient. Here’s one I just got and even though I haven’t made it yet I know it’s going to be great. One of the nice things about it is that it’s done completely in the microwave. It will last up to 2 weeks in an airtight container so it’s perfect to have around the house for those unexpected holiday guests.

Ingredients

1/4 Cup brown sugar
1 Tablespoon pumpkin pie spice
2 teaspoons vanilla
2 Cups Cinnamon Chex cereal
2 Cups Wheat Chex cereal
2 Cups Honey Nut Chex cereal
8 oz pecans

Directions

In a small bowl, mix brown sugar and pumpkin pie spice; set aside.
In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla.
In large microwavable bowl, mix all cereals and pecans.
Pour butter mixture over cereal mixture, stirring until evenly distributed.
Add sugar and spice mixture and stir until coated.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute.
Spread on wax paper or a cookie sheet to cool.
Store in airtight container.

Since Walmart just slashed their price for rice and corn chex, I’m going to try substituting them for the cinnamon and honey nut chex. Obviously it won’t taste the same as the original recipe but who wants to make things exactly like the original recipe.

Easy Tasty Glazed Apple Spiced Donuts

Char — Wed, 09 Sep 2009 16:44:29 +0000

Fresh tasty donuts that you make at home for a fraction of what store bought donuts cost? That’s what this recipe will give you, and best of all, they are so easy to make.

We came home from church a couple weeks ago and flipped on the Food Network to catch the latest Ten Dollar Dinners with Melissa d’Arabian. She’s the chef who won the last The Next Food Network Star. We love her show because not only does she show easy inexpensive recipes, but she is always throwing out great tips to make cooking easier.

While I was making lunch, John was watching Sandra’s Money Saving Meals with Sandra Lee. She made these donuts and it was so quick and so easy that we had to try them. The great thing about them is that you don’t have to use the apple spice topping. You can top them with chocolate frosting, use orange juice and zest, cinnamon sugar, whatever you want. You can even eat them plain if you want.

Give them a try and your family will be clamoring for more.

Ingredients

1 (7.5-ounce) can refrigerator biscuits
1 cup powdered sugar
1/2 teaspoon pumpkin pie spice
2 tablespoons apple juice
3 cups canola oil

Directions

Remove the biscuits from the can and place onto a cutting board.
Using a 1/2-inch biscuit cutter or the cap from a water bottle remove the center from each biscuit.
Place both the donuts and donut holes onto a sheet pan and allow them to rest and come to temperature, about 15 minutes.
In a large bowl combine powdered sugar, pumpkin pie spice and apple juice. Whisk together until smooth and well combined. Set aside.
Heat the oil, in a medium pot over medium heat, to 350 degrees F.
Fry the donuts, 3 at a time, until golden brown, about 1 minute per side.
Remove from oil and place on a sheet tray lined with a paper towel. Repeat with remaining donuts and donut holes.
Dip the top of each donut into the prepared glaze and place on a serving tray. Let glaze set about 5 minutes and serve.

Pizza Pocket Wreath

Char — Thu, 25 Dec 2008 11:00:29 +0000

These mini calzones are easy to assemble (kids can help!)

Ingredients:

30 square wonton wrappers (Nasoya are stronger)

Pepperoni slices

1/3 cup pizza sauce, plus extra for dipping

1 cup shredded mozzarella cheese

1 large green pepper, cut into thin strips

Vegetable oil

Directions:

Lay the wonton wrappers on a dry work surface. In the center of each wrapper, place a slice of pepperoni, 1/2 t of pizza sauce, 1/2 T of cheese and 1 pepper strip. Dip your finger in water and moisten all 4 edges of the wonton, then fold it in half, pressing along the edges to seal it.

Heat 1 t of oil in a large skillet over medium heat and cook the pockets until brown, about 2 minutes on each side, adding more oil as needed. Remove the wontons from the pan and place them on paper towels to absorb excess oil. Arrange them in a wreath shape and serve with extra sauce for dipping.

Tip: For garnish use cherry tomatoes, sprigs of parsley and cut stars from a yellow sweet pepper.

Cheesy Gift — Kid friendly recipe

Char — Wed, 17 Dec 2008 11:00:15 +0000

Ingredients:

1/2 t Watkins Dill

1/4 t Watkins Garlic Powder

1/8 t salt

1 8 ounce package of softened cream cheese.

1 scallion or green onion

1 red sweet bell pepper

Directions:

Mix dill, garlic power and salt into softened cream cheese. Pack the mixture into a rectangular container (the cream cheese box works great) lined with plastic wrap. Refrigerate it for at least 3 hours.

Before serving time, set the unwrapped block of chees on a platter and decorate it with a scallion or green onion tied around it like ribbon and small squares and a gift tag from the red pepper.

Olive Medley Pinwheels

Char — Fri, 05 Dec 2008 11:00:10 +0000

Ingredients:

1 8 ounce package cream cheese, softened

1/2 cup pitted green olives, chopped

1/2 cup pitted ripe olives, chopped

1/2 cup pitted kalamata olives, chopped

1 t finely shredded lemon peel

1/4 t Watkins Garlic Powder

4 10-inch flour tortillas

8 large basil leaves

1/2 cup bottled roasted red sweet peppers, well drained and cut in strips

Directions:

In medium mixing bowl beat cream cheese with electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder and 1/4 t black pepper, set aside.

Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hours. To serve, trim off ends of each roll; cut rolls in 1/2-inch slices.

Makes 10 servings (about 40 slices)

White Bean and Sage

Char — Tue, 02 Dec 2008 11:00:38 +0000

Ingredients:

1 15 ounce can of white kidney beans, drained and rinsed

1/4 cup lemon juice

1 heaping T chopped sage (about 7 to 8 leaves)

1 small clove garlic

1 1/2 T olive oil

1/4 t Watkins Pepper

1/4 t salt

Directions:

Combine all the ingredients in a food processor.

Pulse until the mixture is smooth, about 30 seconds. Makes 1 1/2 cups.

Brownies in a Hurry

Char — Fri, 31 Oct 2008 11:08:40 +0000

Ingredients:

4 1/2 T butter, unsalted and melted

1 14 ounce can sweetened condensed milk

1 1/3 cup graham cracker crumbs (1 package)

1 1/2 cups chocolate chips

Directions:

Butter a 9-inch square baking pan and line it with parchment paper. Butter the parchment paper too. Heat the oven to 350 degrees.

Blend the melted butter with the sweetened condensed milk. Stir in graham cracker crumbs and chocolate chips.

Scrape the dough into the pan and spread it evenly with a fork. Bake the mixture on the center rack until the brownies are golden and slightly puffy, about 25 minutes. Let them cool thoroughly, then slice and wrap them.

Makes 16 bars.

Energy Boost Bars

Char — Tue, 19 Aug 2008 11:00:28 +0000

Ingredients:

1 (8 ounce) bag almonds

1/4 cup sesame seeds

1 1/2 cup oats, quick-cooking

1/2 cup dried cranberries

1 cup dried blueberries

2/3 cup maple syrup

1 teaspoon Watkins Cinnamon

Directions:

Heat the oven to 275 degrees. Lightly grease a 9-inch baking pan with canola oil. Grind the almonds in a food processor until they resemble a coarse meal. Combine the ground almonds and the remaining ingredients in a large bowl and stir well. Using wet fingers, press the mixture into the preapard pan and bake it for 1 hour. Allow the bars to cool thoroughly while they are still in the pan, then slice them. Makes 20.

Chicken Chili Cheese Cups

Char — Wed, 13 Aug 2008 11:00:54 +0000

Ingredients:

2 eggs

1/2 cup heavy whipping cream

1/4 teaspoon salt

1/8 teaspoon Watkins Pepper

1 cup cooked chicken, finely diced

1 (4 ounce) can diced green chilies

2 tablespoons finely chopped cilantro

1/2 cup shredded Monterey Jack Cheese

30 mini phyllo shells

Directions:

Heat the oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt and pepper. In another bowl, toss together the chicken, chilies, cilantro and cheese.

Place the phyllo shells on a baking sheet line with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350 degree oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Beef Taquitos

Char — Tue, 05 Aug 2008 11:00:12 +0000

Ingredients:

1 tablespoon vegetable oil, plus more for brushing on the taquitos

1 medium onion, finely chopped

1 clove garlic, minced

3/4 pound lean ground beef

1 cup salsa, plus more for dipping

2 teaspoons Watkins Chili Powder

1/2 teaspoon salt

1/4 teaspoon Watkins Pepper

10 (6-inch) flour tortillas

1/2 cup shredded Cheddar or Monterey Jack Cheese

sour cream

Directions:

Heat the oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture. Spreading it to an inch from the edges. Sprinkle cheese evenly over the beef. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.