Tag: snacks

Posted in appetizers/snacks, Food, Gifts, Kids in the Kitchen

Italian Nut Medley

Posted on by lmc

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When looking for a salty snack, I usually reach for a jar of nuts on the pantry shelf. Recently, I scoured my cookbooks for a recipe that might change up the taste of my everyday snack staple. Most recipes I found included a good dose of sugar which was definitely not the direction I was headed. I stumbled on a recipe in my Best of Country Cooking Cookbook from 1999. I had all of the ingredients on hand so I whipped up the quick recipe. What a yummy, crunchy, surprise! The four ingredient recipe calls for a mixture of Italian spices, a bit of butter and soy sauce mixed in with a few cups of quality nuts. After tasting this flavorful crunchy mix, I’m sure this will become a staple recipe in my snack folder.

Italian Nut Medley

2 tablespoons butter
4 cups quality mixed nuts ( cashews, hazelnuts, walnuts, almonds)
1 tablespoon soy sauce
1 envelope Italian salad dressing mix

In a skillet, melt the butter over medium heat. Add nuts; cook and stir constantly for 2 minutes. Stir in soy sauce. Sprinkle with salad dressing mix, stir to coat. Immediately transfer to a baking sheet and spread thinly to cool. Store in an airtight container.
Adapted from The Best of Country Cooking – 1999.

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Posted in appetizers/snacks, Brunch, Food, Main Dish, Salad, Skillet Meal

Shrimp Bruschetta

Posted on by lmc

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Recently, I bought some raw shrimp at the local market. Because of our crazy busy summer schedule, I needed to prepare the shrimp in a way that was quick and easy. Basil has been growing like mad in my garden so I thought it best to whip up a fast sauté with tomatoes, basil, shrimp and Parmesan cheese. As many of you know, I try to stay away from white flour and high carbs, so this fit the bill for a light Sunday brunch dish.

Shrimp Bruschetta

1 lb. shrimp, shelled, cleaned, and deveined
2 medium tomatoes, washed and roughly chopped
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste

Preheat a large sauté pan over medium-high heat; add olive oil and garlic. Sauté until garlic is lightly browned. Add shrimp and cook quickly until shrimp is pink and cooked through. Remove from pan. In a medium bowl, combine remaining ingredients and toss in the shrimp. Season to taste. Serve as a salad or pour it over lightly toasted crusty bread for a tradition bruschetta appetizer.

Posted in appetizers/snacks, Baked goods, Baking, breakfast, cookies, Desserts, Food

Perfect Pumpkin Cookie Bars

Posted on by lmc

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Well, it’s been one year since I starting this blogging adventure and I am just thrilled to celebrate my first anniversary with Simply Made Kitchen and Crafts.
What I enjoy most about the WordPress experience is certainly not what I expected it would be. You see, I never realized how many wonderful people I would “meet” through the blog.
There are certain blogger posts that I so enjoy reading. Two of which are — Dani’s blog at teddyandtottie.com and Shanna’s blog, Curls and Carrots, at shannaward.com.
Shanna, mother of two adorable children, is always whipping up a batch of something wonderful (and super healthy). She is a talented writer and is incredibly supportive to fellow bloggers. I am grateful that I found her through the daily newsfeed.
I simply adore Dani’s blog (teddyandtottie.com) about family, crocheting, gardening, pets and everyday life in Australia. She, too, is a talented writer and her words seem to jump from the page to take me clear across the globe into her everyday world. Thank you both, Shanna and Dani, for your kindness and support.

And now for today’s recipe…

Last week, M asked if I had any canned goods that we might be able to donate to the food pantry. (There had been a sale on Green Giant vegetables the previous week and I purchased 12 cans for this purpose.) As I looked through the kitchen pantry for the supply of cans, I noticed that I had an abundance of pumpkin purée as well. M loves anything made with pumpkin so I searched through my folder of treasured recipes and magazine cut outs for recipes that have been given to me over the years. I quickly found the favorite that I had in mind…
When I first graduated from college, I worked in the garment/fashion industry in the city of Chicago. I was employed by a very talented clothing designer and I very much enjoyed the task of ordering fabric and notions, communicating with retail customers, following production and making sure that finished ordered were shipped to satisfied customers. We were a small staff of fifty or so and it often felt like we were a family.
One of the young pattern makers brought in a batch of these bars during the holidays some twenty or so years ago. After one bite, I asked for the recipe. She stood at her pattern-making table and wrote out (from memory) the recipe on an index card. I still have the very same recipe card, beautifully written in perfectly formed letters. Every time I make this recipe, I think of my early years, fresh out of college…boy, how time flies!

Happy New Year, Everyone!

Perfect Pumpkin Cookie Bars

3 eggs
1 1/2 cups sugar
1 cup canola oil
1 (29 ounce) can pumpkin puree
2 cups flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt

1 (3 ounce) package cream cheese,
softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into a lightly greased 10×15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Drizzle or frost completely spreading evenly on top of the cooled bars. Top with chopped walnuts. Cut into squares.

Posted in appetizers/snacks, Baked goods, Baking, Desserts, Food, holidays, lunch box

Favorite Peanut Butter Cookies

Posted on by lmc

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I have a son that is super picky when it comes to dessert foods. He’s quite old-fashioned and loves only the traditional recipes that we’ve all known for years. Basic chocolate chip cookies (no nuts), plain ole’ brownies (no fancy powder sugar topping) and my famous peanut butter cookies. This is probably P’s most requested cookie recipe.
What I like about this basic recipe is that it is flour-less. Mixing a few simple ingredients together produces a dense, flavorful cookie that everyone seems to enjoy. In the fall, I make these for all of our football tailgate parties because they pack so well. During the winter months, especially for holiday parties, I add a cup of chocolate chips to the mix for a heartier cookie. The combination of peanut butter and chocolate is a flavor that just can’t be beat!

Favorite Peanut Butter Cookies

2 cups sugar
2 eggs
2 cups peanut butter ( smooth or crunchy)
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Lightly spray cookie sheets with cooking spray.
In a large bowl, beat eggs and sugar together until light and fluffy. Stir in the peanut butter. Next, stir in the baking soda, salt, and vanilla. Use a small ice cream scoop to form dough into 1″ balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. Sprinkle with a little sugar.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Posted in appetizers/snacks, breakfast, Desserts, Kids in the Kitchen, lunch box, No-Bake

No-Bake Oat and Honey Snack Bites

Posted on by lmc

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If you like peanut butter, you will love this no-bake treat. I’ve made several variations of this recipe over the years but this one is so simple and produces about 36 rounds of goodness. After parking these in the fridge for about 30 minutes, I pack them in a Tupperware container so I can tuck them into lunch boxes all week long.

No-Bake Oat and Honey Snack Bites

2 1/4 cups old fashioned oats
1 cup natural peanut butter
1/3 cup honey
1/3 cup maple syrup
1/2 cup chocolate chips

Combine peanut butter, honey, and maple syrup; mix thoroughly. Sprinkle in the oats and chocolate chips. Use a small ice cream scoop to shape dough into individual 1″ balls. Place on a cookie sheet and chill for 30 minutes. Pack into air-tight container. Store in the fridge until ready to serve.

Posted in appetizers/snacks, Beef, Dinner, Main Dish

Copy Cat White Castle Sliders

Posted on by lmc

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My mother-in-law gave me this recipe when I was a newlywed. She had served these delicious mini-burgers for a friendly gathering and I was hooked the minute I tasted them. In the Chicagoland area, there is a fast food restaurant that serves these bite-sized burgers in large quantities. It’s fun to make a load of these for tailgating finger food. I often pack the foil wrapped, pre-cooked burgers in the crockpot to stay warm at the tailgate party. They are always a crowd-pleasing hit!

Copy Cat White Castle Sliders

2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split
1/2 cup sliced hamburger pickles, drained

Preheat an oven to 350 degrees. In a large skillet, brown the ground beef; drain. Mix the onion soup mix, mayonnaise and cheddar cheese into the ground beef mixture. Cover, remove from heat. Lay the bottoms of the dinner rolls on a sheet of aluminum foil large enough to completely wrap and seal in the burgers. Spread the cheese and beef mixture on the bottom half of each roll. Top each burger with two pickle slices. Replace the tops. Cover and completely wrap the burgers with the aluminum foil. (The idea is to steam the burgers enclosed in the foil.) Bake until the burgers are heated through and cheese melts, about 30 minutes.

Below, I’ve included a few step-by-step photos….

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Posted in appetizers/snacks, Baking, breakfast, Gardening, lunch box

Chunky Homemade Applesauce with Simple Granola Topping

Posted on by lmc

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We spent a beautiful afternoon at the local apple orchard last weekend. I had my mind set on making several batches of homemade applesauce while the fruit is in abundance and is reasonably priced.
When we first moved to our current home, J and I planted several apple trees on the back portion of our property. That was 13 years ago and we have not been able to harvest one single apple since then. We planted them in an open area beyond our woods which must be the perfect spot for all of the local deer to munch on whatever fruit begin to grow on the miniature trees.
In our area there are several great orchards so taking a trip to purchase bulk fruit and vegetables isn’t too much trouble. We picked up lots of apples, sweet potatoes, cider, fresh apple donuts, and chestnuts.
I’ve been making this particular applesauce recipe for years and years. The addition of vanilla makes a world of difference, adding an extra layer of flavor. If you own an apple peeler/corer, it will make this recipe super quick and easy to assemble.

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Chunky Homemade Applesauce with Simple Granola Topping

8 cups apples, peeled, cored, and chopped
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract

In a large pot, combine apples, brown sugar and cinnamon. Cook over medium-low heat for about 30 minutes; while stirring occasionally.
Remove from heat; stir in vanilla. Mash apples to desired consistency. Refrigerate until ready to serve.

Simple Granola Topping

3 cups rolled oats
1 cup pecans, chopped
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins or dried fruit, if desired

Preheat oven to 300 degrees. In a large bowl, combine the oats, nuts, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto parchment lines sheet pan. Cook for 30-40 minutes, stirring occasionally to achieve an even color. Add raisins or dried fruit if desired.

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Posted in appetizers/snacks, Baked goods, Bread, Food, Kids in the Kitchen, lunch box

Creamy Corn Bread

Posted on by lmc

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Lately, M has been taking a thermos of soup in her lunchbox. Every Sunday evening, we make a big pot of soup that will last through the long school week. Recent recipe choices have included cream of broccoli, minestrone, vegetable beef, and other favorites. I’ve also been baking cornbread muffins to accompany the meal. I bake them in silicone muffin liners for easy cleanup.
This Creamy Corn Bread recipe gets its sweetness and creaminess from the corn and yogurt in the mix. No need to add sugar, this bread is sweet, moist, and satisfying!

Creamy Corn Bread

1 egg
1/4 cup butter or margarine, melted
1 (8 3/4-ounce) can whole-kernel corn, drained
1 (8 3/4-ounce) can cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt

Preheat oven to 350 degrees. Combine ingredients in a medium bowl; stir well. Pour into a 9×5″ loaf pan coated with cooking spray or spoon into lined muffin pans. Bake at 350° for 40- 45 minutes for loaf pan or 17-20 minutes for muffins.

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Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Food, lunch box

Honey and Oats Bread

Posted on by lmc

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Several years ago, on one of my weekly visits to Goodwill, I found a brand new Williams-Sonoma Bread Machine on one of the shelves. I was delighted because I had given my old (smaller) bread machine to my brother-in-law when my kids were little.
The William Sonoma machine makes a really large loaf , has some attractive settings, and is a quality machine. I make my share of breads and scones by hand, but there is nothing like throwing all of the ingredients into the pan before going to bed and waking up to the smell of freshly baked bread.
This recipe is one of our favorites. You can use white bread flour or wheat flour…I was low on wheat flour this week so I mixed white and wheat. My kids load it up with crunchy peanut butter and homemade jam. This makes a hefty loaf that is sure to please.

Honey and Oats Bread

1 cup water, mild temp.
1 tablespoon canola oil
1/4 cup honey
1 teaspoon salt
1/2 cup old fashioned rolled oats
2 cups bread flour
1 teaspoon active dry yeast

Place ingredients in the bread pan in the order suggested by the manufacturer. Select the basic or light crust setting, press start.

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Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Desserts, Food, Gardening, Kids in the Kitchen, lunch box

Chewy Oat and Jam Cookie Bars

Posted on by lmc

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What to do with all of this delicious homemade jam? …Make Oat and Jam cookie bars!
Last week, we canned loads of Concord grapes and tucked the jars away for a year’s worth of peanut butter and jelly sandwiches, Thumbprint Cookies, and Chewy Oat and Jam Cookie Bars. Yesterday, I made a small pan of the delicious bars and they were gone in a flash. As we start the new school week, I am going to double the recipe, individually wrap the bars, and tuck them in the fridge so they can easily be packed in the lunchbox.
Starting this week, my children will be adding a morning swim practice to their already long school day so they will leave before 5:30 am and won’t return until after 6:00 pm. This means packing breakfast, lunch, and after-school swim snack into the lunchbox. I usually stock the fridge and pantry with homemade peanut butter, lots of fruits and veggies, eggs, cheese, milk, whole grain bread, yogurt, snacks, and oat cereal so there is plenty to choose from. This recipe is quick and easy to assemble. Use any flavor jam to suit your family’s taste. M has suggested we make a peanut butter glaze to spread over the warm bars…haven’t tried it yet but sounds like a scrumptious idea!

Chewy Oat and Jam Cookie Bars

1/2 cup packed light brown sugar
1/2 stick of butter, softened
1 cup old fashioned oats
1 cup all-purpose flour
1/2teaspoon baking soda
1/4teaspoon salt
1 cup Concord grape jam. (other flavors will work just as well)
1/2 cup chopped pecans

Preheat oven to 350 degrees. Lightly spray an 8×8″ baking pan with non-stick cooking spray. In a mixing bowl, cream butter and brown sugar, set aside. In a medium bowl, mix oats, flour, baking soda, and salt. Mix dry ingredients in to the creamed mixture. Press 1 1/2 cups of the mixture into the bottom of the prepared pan. Spread the jam over this layer. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Lightly sprinkle chopped pecans over the bars. Bake for 25-30 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.