Tag Archives: snack

Hold the crab, just gimmee the rangoon!

I have a confession to make.

I’m one of those weirdos that doesn’t care for seafood of any kind.

Here’s the kicker: I love crab rangoon… and it would be even better if there were something other than crab in it.

I picked up some wonton wrappers, a package of cream cheese, and came home and started grabbing random things to mix with the cream cheese. I was determined to make some sort of rangoon that didn’t have a crustacean as a prerequisite.

I used small portion cups, and put about 1/5 of the package of cream cheese in each cup. I added diced jalapeno and adobo seasoning to one cup, diced pepperoni and onion with garlic powder to another, diced broccoli, carrot and fresh ground pepper to another, fresh red chili paste to yet another, diced onion, garlic powder and celery salt in still another.

I added a small-ish teaspoon of filling to the wonton wrapper, moistened two adjoining sides of the wonton wrapper with my finger dipped in water and pressed the corners together to seal it up. I repeated the process until I filled a baking sheet (lightly sprayed with cooking spray). I then baked them at 425 degrees for 10-12 minutes.

Success! I liked every filling mixture that I tried!
I’ll be doing this much more often, and hopefully I will remember to take photos this next time!


Kale Chip Experiment

I wasn’t too sure if I’d be able to get kale chips to turn out, since I have heard mixed reviews concerning attempts made by my friends. Since I grow kale for my pet bearded dragon, I decided to give it a go.

Here is the recipe I used:

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C).
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Before baking: Kale chips - before baking

After baking: kale chips - after baking

Black Bean Hummus

1 can black beans, drained with liquid reserved
1/4 cup olive oil
1/4 cup tahini
1 Tablespoon lemon juice
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 teaspoons cumin

Place all ingredients except bean liquid in food processor and blend thoroughly.  If it is too thick, gradually add bean liquid until desired consistency is reached.  Serve with chips, pita or pretzels.


Tahini-Free Hummus

1 can chickpeas or garbanzo beans, drained and rinsed

1/4 cup olive oil

2 Tablespoons Lemon Juice

2 Tablespoons creamy peanut butter (unsweetened is best, but any will work)

Freshly ground black pepper to taste (about 1 1/2 teaspoons)

Cumin to taste (about 1 teaspoon, maybe a bit more)

Garlic Salt to taste (about 2 teaspoons)


Combine all ingredients EXCEPT chickpeas in food processor and blend completely.  Add chickpeas and blend again until creamy.  Adjust spices to taste and re-process to mix them in.


  Serve with tortillas, pretzels, vegetable sticks, pita chips or anything else you like!

Mini Chili-Cheese Pies

You will need:

1 package flaky layers biscuits

1 can chili

shredded cheese


What to do:

Preheat oven to 375 degrees.

Spray muffin tin with nonstick spray.

Separate each biscuit into two by dividing them in half between the layers.  Press one half of each biscuit into the muffin tin, creating a pocket to put the chili and cheese into.

Spoon chili into muffin cup, top with cheese. (you can heat the chili first, but you don’t have to.)

Top with remaining biscuit half and pinch down a little bit around the edges to seal.

Bake at 375 degrees for 13-15 minutes or until biscuit tops are golden brown.



Super Easy Guacamole

You will need:

1 avocado

1 roma tomato, finely chopped

1/2 of a small red onion, finely diced

cilantro, to taste

sea salt, to taste

freshly ground black pepper, to taste

Lime or lemon juice


1 small bell pepper, finely diced

1 jalapeno, finely diced, with seeds (if you want a little kick)


What to do:

Chop your veggies, and place in a medium bowl.  Save the lemon or lime juice aside, for now.

Half the avocado, remove the pit, and scoop the avocado into the bowl.

Mash the avocado up as smooth or as chunky as you like, making sure to mix all the other ingredients in together. 

Drizzle the lemon or lime juice over the mixture, not only to enhance the flavor, but also to keep the guacamole from turning color.

Additionally, you can place the avocado pit in the bowl and mound the guacamole around it in order to keep it from turning color.

Garnish with cilantro leaves, if desired.

Give the guacamole about 15 minutes for the flavors to blend, if desired.  Serve with tortilla chips as soon as possible.


Five Pepper Pico

You will need:

6 Roma tomatoes, finely chopped

1 small red onion, finely diced

cilantro to taste(i used the cubes by Knorr because I have trouble finding/growing the fresh stuff)

sea salt to taste

1 green bell pepper, diced

1 Sweet Heat pepper, diced

2 jalapeno peppers, diced, with seeds

1 banana pepper, diced

Freshly ground black pepper to taste

Lemon or lime juice to taste.


Combine ingredients in a bowl.  Cover and refrigerate at least 30 minutes to let the flavors mingle.  Serve with tortilla chips.



Oven "Fried" Pickles

You will need: 

1 jar pickle slices or spears (whichever you prefer)

2 eggs

1/3 cup flour

1 1/2 Tbsp. Worcestershire sauce (more or less to suit your taste)

1 tsp hot sauce (your favorite, you can use more to suit your taste)

1 1/2 tsp garlic powder

1 1/2 tsp cajun seasoning

1 tsp black pepper

Panko bread crumbs


Turn oven broiler on high.

In a bowl, whisk together eggs, flour, Worcestershire sauce hot sauce, garlic powder, cajun seasoning and pepper.  Mix well.

In a pie tin or other shallow dish, place Panko bread crumbs.  Dip each pickle slice or spear in egg mixture, and then coat each pickle piece with the bread crumbs.

Place coated pickle pieces on a rack above a baking sheet, or onto a nonstick baking sheet if you don’t have a rack. 

Place pan in, and broil for about 3 minutes, or until you see the bread crumbs starting to turn golden.  Flip the pickles, and broil for another 3 – 4 minutes.


Dip in chipotle, ranch, or your favorite dipping sauce.


Serves about 6.


one of my favorite sweet snacks — for those times when chocolate is too heavy.

You will need:

1 cup peanut butter
12 ounces butterscotch morsels
4 cups mini marshmallows
6 ounces chow mein noodles

Combine peanut butter and butterscotch morsels in top pan of double boiler over hot, not boiling water – heat and stir until melted together.

Add chow mein noodles and marshmallows, stir until well coated in peanut butter/butterscotch mixture.

Drop by teaspoonfuls onto wax paper lined cookie sheets and chill until set.

Makes a bunch of ’em!

Green Olive Stuffed Celery

This is my favorite recipe that I recall my grandmother making for us.  I’m so happy that this simple snack idea has made it through three generations so far, and we still have them as a pre-Thanksgiving Dinner snack.


You will need:

1 bunch celery, washed, and patted dry
1 16 oz container cream cheese
1/2 cup green olives stuffed with pimento, diced
1/4 cup finely chopped pecans (optional)

1. After celery has been washed and patted dry, trim ends, and cut celery stalks into 2 – 2 1/2 inch lengths
2. In a bowl, mix cream cheese, olives and nuts (optional) until well blended.
3. Fill celery “valleys” with cream cheese mixture.

Refrigerate until ready to serve.