-SUPER EASY cheesy snack. For those watching your carbs, give this recipe a try!
1 package of sliced cheddar cheese
1 Tbs. everything bagel seasoning mix
Easy Cheese Crisps
Tag: Food
Easy Cherry Oat Bars
If you’re looking for a quick and delicious recipe to satisfy your sweet tooth, this is it! These tasty bars are packed with flavor and are great for a quick, on-the-go breakfast, a packable lunch box treat, or an after dinner dessert served with a scoop of vanilla ice cream. If desired, switch up the filling with whatever flavors you have on hand… I’ve used strawberry- rhubarb jam, strawberry preserves, and blueberry spice spread.
Easy Cherry Oat Bars
- 18 1⁄2ounce box white cake mix
- 2 cups quick cooking oats
- 3⁄4cup butter, melted
- 1 cup cherry preserves
- 1 tablespoon water
- 1⁄2cup pecans, finely chopped
Directions
- Preheat oven to 375 degrees. Spray with cooking spray a 9×13” pan.
- In a large bowl, mix together the cake mix, oats and butter until butter has been evenly distributed and mixture is crumbly.
- Press two-thirds of the oat mixture evenly into the bottom of the prepared pan. (I use the bottom of a square plastic bowl to firmly pack the mixture in place.)
- In a separate bowl, mix the preserves with water and carefully spread over the crust.
- Add pecans to the remaining one-third of the oat mixture and crumble this over the top of the cherry layer.
- Bake 375 for 28-35 minutes or until the top is lightly browned and the center doesn’t collapse when you press lightly.
Midwest Goulash
This tasty goulash comes together quickly… Perfect for a mid-week meal or to inexpensively feed a crowd. Serve over corkscrew pasta with a crispy side salad and some crusty garlic bread for a winning family meal with plenty of leftovers.
Midwest Goulash
- 1 pound extra lean ground beef
- 1 pound ground chicken
- 1 pound mild Italian Sausage
- 1 large Vidalia onion, chopped
- 3 cloves garlic, minced
- 1 15 oz. can tomato sauce
- 1 28 oz. can crushed tomatoes
- 1 jar Bertolli 5 Cheese Pasta Sauce
- 2 tablespoons Italian seasoning
- 2 bay leaves, (remove after cooking)
- 1 tablespoon garlic powder
- 1 teaspoon ground pepper
- 3/4 teaspoon red pepper flakes ( to taste)
- 2 1/2 Tablespoons sugar
- 2 teaspoons seasoned salt
- Small bouquet of fresh type, oregano, basil, rosemary tied in kitchen twine.
Instructions:
- In a large Dutch oven, sauté ground beef, chicken, and sausage over medium-high heat until browned. (Breaking up the meat into large chunks.)
- Add garlic and onions and cook until tender.
- Add remaining ingredients. Simmer until cooked through, about 20 minutes.
- Remove fresh herb bouquet and bay leaves. Serve over pasta or rice with garlic bread on the side. Top with freshly grated Parmesan cheese.
Easy Biscotti
I found a cookbook at a local resale shop last week. The book looked like it had never been opened. As I thumbed through the recipes, I noticed lots of delicious looking treats. There were pages and pages of biscotti recipes, all of which were made from a foundation of cake mix and other pantry items. The Cranberry White Chocolate Biscotti recipe caught my eye so I quickly purchased the book for 78 cents.
This weekend I made a batch. I had to use dried cherries because I had run out of dried cranberries.
This turned out to be a great recipe. My family loved the sweet, crunchy exterior with mugs of piping hot coffee and tea. I’ll be making this one again!
See the recipe in the cookbook image below…
Cake Mix Biscotti
1 box white cake mix
1 cup flour
1 stick butter, melted
1 tsp almond extract
2 eggs
1 cup dried cherries
1 cup white chocolate chips
Mix everything into a stiff dough. Place two logs on parchment lined cookie sheet. Bake for 30 minutes. Remove from oven and cool for 10 minutes. Carefully slice into 3/4” slices on diagonal. Place cut side down on cookie sheets. Bake an additional 10 minutes. Turn off oven and leave biscotti to bake until dark golden and crisp.
instead of Cranberries
Spicy Pretzel Pieces
Our family enjoys this slightly spicy snack mix. A quick and tasty way to use up broken pretzel pieces.
Spicy Pretzel Pieces
- 1/2 cup oil
- 2 packages dry ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill weed
- 1/4 teaspoon cayenne pepper
- 16 ounces pretzels broken pretzel pieces
Method
- In a large mixing bowl, add all ingredients except pretzels.
- Mix well and set aside.
- Preheat oven to 250 degrees. Continue to combine pretzel mix while waiting for the oven to preheat. Make sure all pretzel pieces are completely coated.
- Once the oven is preheated, pour pretzels into a lined baking pan and spread into an even layer. Set the bowl aside without washing the bowl.
- Place in baking pan in oven and bake for 15 minutes.
- Remove from oven and stir, making sure to mix back in any oil or spices on the bottom of the pan.
- Bake for another 15 minutes.
- Pour pretzels back into original mixing bowl and stir well to pick up any spices or oil left in the bowl.
- Once cooled, store in an airtight container.
Jumbo Breakfast Cookies
Filled with an abundance of oats, nuts, seeds, and dried fruit, these jumbo cookies are a better alternative to most breakfast pastries. A half-cup measure is used to deposit the flavorful batter on to parchment lined cookie sheets. The result…hearty fruit and nut studded cookies that can be packed into a lunchbox or slipped into a zip-lock bag for a quick mealtime treat.
Ingredients
2 cups whole-wheat flour
2 cups all-purpose flour
4 cups old fashioned oats
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup butter, room temperature
2 cups packed dark-brown sugar
1 cup canola oil
4 large eggs
1 tablespoon vanilla extract
1 teaspoon coconut extract
1 cup pecans or walnuts, coarsely chopped
½ cup pumpkin seeds, unsalted
½ cup sunflower seeds, unsalted
½ cup raisins or chopped dates
½ cup finely chopped dried mango
1 cup banana chips
Directions
Preheat oven to 350 degrees. In a very large bowl, mix together flours, oats, baking soda, and salt. Set aside.
In another large bowl, cream butter until light and fluffy. Add oil and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla and coconut extract; beat until just combined.
Slowly add flour mixture, and beat until well combined. By hand, Mix in nuts, seeds, and dried fruit, as the batter will be very thick.
Form dough into 19-21 cookies (using 1/2 cup measurement for each), and place on parchment-lined baking sheets (approx. 5 cookies per sheet). Press 3 banana chips into the top of cookie. Flatten cookie slightly/evenly and reshape accordingly. Bake until golden and firm, 18-20 minutes. Let cool completely on baking sheets, about 30 minutes. Store in air-tight container.
Adapted from a Martha Stewart recipe, September 2012
Sour Cream Apple Squares
I stumbled on this recipe in a cookbook I bought at a local library book sale. This is an excellent recipe… So delicious as it has a crunchy, nutty bottom crust with a moist and flavorful cake on top. It’s sure to become a family favorite!
Sour Cream Apple Squares
- 2 cups all-purpose flour
- 2 cups packed brown sugar
- 1/2 cup butter, softened
- 1 cup chopped nuts
- 1-2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg, room temperature, beaten
- 2 cups chopped peeled tart apples
Directions
- 1. In a large bowl, combine the flour, brown sugar and butter until crumbly. Stir in nuts. Press about 2-3/4 cups into an ungreased 13×9-in. baking pan.
- 2. To the remaining crumb mixture, add the cinnamon, baking soda, salt, sour cream, vanilla and egg. Combine thoroughly. Stir in apples. Spoon evenly over crust. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Slow-Cooker Korean Beef
Looking through my freezer last Saturday, I found a 3-pound chuck roast and wondered what could be made that wouldn’t heat up the house during this warm summer day. I found and adapted a recipe for Korean Beef in one of my cookbooks. Using the slow-cooker was effortless and helped to keep my kitchen cool. I purchased a few bags of Asian Salad Mix to top the crispy tortilla shells and spicy beef… Korean Beef Tacos – Really delicious!
Slow-Cooker Korean Beef
1 (3 pound) beef chuck roast, trimmed
½ medium onion, diced
½ cup dark brown sugar
⅓ cup soy sauce
10 cloves garlic
1 medium jalapeno pepper, diced (Optional)
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Spray slow-cooker with cooking spray.
Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork. Cook on Low for 10 hours or High for 8 hours.
Transfer roast to a cutting board and shred meat with two forks. Using a fat separator, separate fat from beef juices. Return to the slow cooker and mix with the beef juices.
Serve on toasted tortillas with a scoop of Asian salad mix and a side of your favorite Asian noodles.
Cowboy Candy
Cowboy Candy serves as a delicious condiment to slather over crackers with cream cheese, spoon over burgers or spicy sausage links, or to top a crispy baked flatbread crust. The sweet and spicy pickled combination makes this a winner every time! Watch out… It’s addictive!
Cowboy Candy
3 pounds jalapeño peppers
6 cups sugar
2 cups apple cider vinegar
1 Tbs garlic powder
1 tsp celery seed
1/2 tsp cayenne pepper
Slice jalapeños into rounds. (We use the slicing blade on our food processor.)
Combine the remaining ingredients in a pot on the stove. Bring to a hard boil over high heat. Reduce heat and keep at a low boil for five minutes.
Add jalapeños and heat through for 3-5 minutes.
Using a slotted spoon, ladle jalapeños into clean jars. Then top with the spicy juice to fill jars within a 1/2” from the rim.
Wipe rims. Twist on lids and store in the fridge for up to one month.
Honey Sweetened Peanut Butter
It seems everyone in our household loves to smather peanut butter over an array of crispy crackers, breads, crunchy veggies, and salty pretzels. We also love the scrumptious honey our bees produce yearly. This recipe combines the best of both to make an utterly delicious spread that’s buttery, nutty, and sweet. It’s actually quite addictive and we can usually plow through a jar in no time. We keep a hefty supply of nuts, honey, (and our own tapped maple syrup) on hand to make a fresh batch whenever needed.
Honey Sweetened Peanut Butter
2 cups (16 ounces) raw, shelled peanuts
1/2 teaspoon kosher salt
2 tablespoons canola oil
2 tablespoons honey or maple syrup
Preheat oven to 350°. Place the peanuts on a rimmed baking sheet and bake until lightly golden-brown, about 10 minutes.
Transfer the warm peanuts to a food processor. Pulse a few times just until chopped then run the food processor continuously for 1 minute. Stop and scrape down the sides and bottom of the bowl. The peanut butter will look gritty and dry.
Continue to blend and scrape for several minutes until the peanut butter is smooth and creamy as desired. For crunchy peanut butter, add 1/2 cup additional nuts and pulse to chop nuts into smaller pieces, as desired. Add salt to taste.
Transfer to an airtight container and store in the refrigerator.
Simply Made Kitchen and Crafts 