Archive for ‘Snack’

May 25, 2012

Homemade baked tortilla chips

Two Peas and Their Pod

  • 1 small package of white corn tortillas, taco size, cut into triangles
  • Cooking spray-we use a canola oil spray
  • Salt-to taste

Preheat the broiler to high. Put corn tortilla triangles on a large baking sheet. Don’t overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

Bake in the oven for about 3-4 minutes. Turn chips over and bake for another five minutes, or until chips are golden brown and crisp. Make sure you don’t go too far while the chips are in the oven. They will bake quickly!

Cool and serve with guacamole, salsa, or eat them plain.

*Chef’s note: I used La Banderita yellow corn tortillas, original Pam cooking spray and sea salt, which produced a really great flavor, but these turned out a bit chewy when they weren’t burnt. I made several batches and tried adjusting the heat, but I still never got it quite right. Perhaps the white corn is lighter and would work better as they listed? Next time I will try baking it “low and slow,” broiling at the very end to crisp if necessary. I would love to get it right, because this is a delicious and much cheaper way to enjoy tortilla chips :)

January 1, 2012

Jam-and-oat squares

Food Network

Makes: About 12 cookies

  • 1 refrigerated piecrust
  • 3/4 cup strawberry jam
  • 3/4 cup oats
  • 3/4 cup flour
  • 6 Tbsp melted butter
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • Pinch of salt

Preheat oven to 450 degrees. Unroll the piecrust onto a parchment-lined baking sheet. Spread with jam, leaving a 1/2-inch border. Mix oats, flour, butter, salt and sugars; squeeze into clumps and drop over the jam. Bake for about 15 minutes or until slightly browned. Let cool and cut into squares.

*Chef’s note: These could not be simpler or more delicious! I used raspberry jam and had topping left over (which is dangerously good by itself….). A pizza cutter works well to cut into squares. This was definitely my favorite of the oatmeal cookie trio I made for my grandparents this Christmas.

January 1, 2012

Oatmeal toffee cookies


Makes: 4 dozen

  • 1 cup (2 sticks) butter or margarine, softened
  • 2 cups packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups quick-cooking oats
  • 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits
  • 1 cup MOUNDS Sweetened Coconut Flakes(optional)

Heat oven to 375°F. Lightly grease cookie sheet or line with parchment paper. Beat butter, brown sugar, eggs and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.

*Chef’s note: These cookies are seriously delicious, especially when warm. A bit thinner than I like, but still moist and chewy. They probably would spread out less if chilled slightly before baking. Definitely add the coconut! Probably would be even better with a fresher chopped chocolate toffee candy bar….
January 1, 2012

Oatmeal cranberry white chocolate chunk cookies

Ocean Spray

Makes: 2  1/2 dozen

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

*Chef’s note: Good classic cookie! Don’t let them get too browned; they will continue cooking as they cool, and no one likes a dry oatmeal cookie! I used white chocolate chips instead of chunks.
January 1, 2012

Cowboy cookie jar baking mix



Makes: 1 jar, 2 dozen cookies

*Chef’s note: I haven’t actually baked the end result but assembled three Christmasy versions of this adorable mix for gifts this year. They are too cute! I am going to direct you to the awesome blog of Bakerella for this recipe because she explains everything perfectly and even provides the labels for you: Cowgirl/Cowboy Cookie Jar Mix.  **Cut your ties a few inches longer than noted if you want to knot them all pretty like Bakerella ;)

January 1, 2012

Apple butter and apple jelly pillow cookies

Old Time Cooking Recipes (dough)

Makes: 2 dozen pillows

  • 1 3/4 cups flour (sifted)
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 8 oz. (225 g) cream cheese soft to room temperature
  • 1 cup butter soft to room temperature
  • Apple jelly, apple butter or your favorite preserves

Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest. With a wooden spoon blend in flour. When well blended dough will be sticky, form dough into ball and refrigerate for 30 minutes.

Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to 1/8 to 1/4 inch thick, cut into 3 inch squares. Put 1 tsp preserves into center of each square. Brush edges of squares with egg whites, which have been beaten to a slight foam. Fold dough corners to center , covering preserves, and squeeze seams together. Brush with egg whites and sprinkle lightly with granulated sugar.

On an ungreased cookie sheet place pillows an inch apart. Bake in a preheated 350 degree oven for 25 minutes or until lightly browned. Use care and do not overfill, cool on rack.

” This is a melt in your mouth cookie. Receipe was brought from Holland by my great grandmother.” – Bernie Carle, Hurley, NY

*Chef’s note: This was a great recipe, but not quite what I was looking for. My family and I visit Waynesville, NC, every year and each time visit Whitman’s Bakery on Main Street. One year, they carried the most divine apple cookie–the best cookie I’ve ever tasted. Since then, the bakery has changed hands (and did not acquire the old recipes), so I tried my best to recreate the heavenly cookie we sampled just that once. This cookie was more flaky and savory then the sweet, soft dough of the Whitman’s cookie, but I do think the lemon zest and cream cheese were a step in the right direction. Maybe more sugar and less butter? I may never know…. ;) And the fillings weren’t quite right, either, though they were delicious (we bought them this fall at the Barber Orchard fruit stand in Waynesville–a story all it’s own! Let’s just say we walked away with two bags of apples, apple fritters, apple loaves, apple cider doughnuts, apple turnovers, apple butter, apply jelly and sweet potato butter). But I think the Whitman’s filling was thicker and may have had a touch of brown sugar. BUT, I digress. I still would recommend the above recipe to be filled with your favorite jam (the above recipe called for apricot) and sprinkled with powdered or raw sugar. Whatever you choose to fill it with pretty much keeps its original consistency/taste, so keep that in mind. Mmm, mmm, mmm!Roll out in batches to keep the dough from getting too soft, and keep the dough circles or triangles on the thinner side for a better result.

October 5, 2011

Loaded oatmeal cookies

Better Homes and Gardens

Makes: 30

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1 tsp. vanilla
  • 3/4 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup flax seed meal
  • 1/4 cup wheat germ
  • 2 ounces dark chocolate, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts, toasted

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

*Chef’s note: This cookie will please even an oatmeal-cookie hater. Addictive and dangerously snack-sized. I left out the flax and added a shake more oats, and I used pomegranate craisins I had on hand.

September 24, 2011

Peanut butter banana bread

Joy the Baker blog (recipe originally adapted from Cooking Light magazine)
Makes: 1  9″ x 5″ loaf
  • 1 1/2 cups mashed ripe bananas
  • 1/3 cup plain or vanilla fat free yogurt
  • 1/3 cup creamy all-natural peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup ground flaxseed meal (Joy the Baker says: I’ve also baked this bread without the flaxseed meal because I forgot to add it, and the bread was still moist and delicious)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/4 cup chopped dry roasted peanuts

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.

In a medium bowl, whisk together  mashed bananas, yogurt, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.

Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chopped nuts as well.  Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer.

*Chef’s note: I was a little disappointed with this recipe; I think I was expecting more of a peanut butter taste. I substituted crunchy peanut butter (and a couple tablespoons more than the recipe calls for) for the peanut butter and dry roasted peanuts. I came up just a 1/4 cup short on the mashed bananas, so I added natural plain applesauce to make up the difference. I also added just a dash of vanilla and left out the allspice and flax because I was all out. Be sure to test with a skewer all the way to the bottom, not just with a toothpick (it took 60 minutes for me).

September 11, 2011

Peanut butter chocolate chunk cookies

Rachael Ray

Makes: 16 cookies

  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 large egg
  • 1  tsp. baking soda
  • 1/2 cup semisweet chocolate chunks

Beat first 4 ingredients in mixer. Stir in chocolate. Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets. Bake at 350 degrees for 10 minutes. Let cool on pans.

*Chef’s note: These no-flour cookies are delicious! There couldn’t be a cookie simpler to make, either. As with a lot of cookies, these taste best completely cooled when they have a chance to set and the flavors really come out. The dough was a bit crumbly, but I also used crunchy peanut butter because we came upon 2 massive jars by mistake (stay tuned for peanut butter banana bread!). But the peanuts didn’t take away any moistness. I also subbed some leftover chocolate chips for the more fun chunks. Give these a try! You most likley already have everything on hand.





September 1, 2011

Blueberry oat muffins

Inspired by Food Network and The Healthy College Cookbook

Makes: 14 muffins

  • 1 cup wheat flour
  • 1/2 cup white flour
  • 1 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup milk
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 3 1/2 tablespoons applesauce
  • 1 1/2 cups blueberries, rinsed and dried
Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Slowly add the dry ingredients to the wet until combined. Gently fold in blueberries. Fill greased muffin cups about 3/4 full, and bake for 15-20 minutes, until toothpick comes out clean.
*Chef’s note: Tasty tasty tasty. You really can taste the nutmeg. For me, a nice treat to satisfy a sweet tooth as well as a snack that doesn’t make me feel guilty.