Small corn tortillas
Salsa
Shredded cheese
(can add layers of refried beans, cilantro, guacamole, etc.)
Mound salsa and cheese and beans on each tortilla. Cook on foil-lined trays in oven until cheese has melted and starts to brown on edges.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
1/11/11
Cheesecake Crackers
3 ounces cream cheese, softened for 10 seconds in the microwave.
3 tbsp strawberry jam
A few sheets of graham crackers, broken into squares
Mix cream cheese and jam and spread a little onto each graham cracker. You get the "taste" of cheesecake without all the calories and fat.
3 tbsp strawberry jam
A few sheets of graham crackers, broken into squares
Mix cream cheese and jam and spread a little onto each graham cracker. You get the "taste" of cheesecake without all the calories and fat.
3/2/10
Pumpkin Chocolate Chip Muffins
1 2/3 cup flour
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
1/28/09
Indoor S'mores
8 c. Golden Grahams cereal
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
10/12/07
Quesadillas con Frijoles Refritos
1 cup fat-free refried beans
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
7/26/07
Muddy Buddies
1 6oz. pkg (or 1 cup) semi-sweet chocolate chips
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups kellog's crispix cereal
1 cup powdered sugar
In a large microwave-safe bowl, melt chocolate for 1 minute. Stir and heat 30 seconds longer or until melted completely when stirred. Stir in peanut butter and peanuts. Gently stir in crispix cereal until evenly coated. Place powdered sugar in a 2 gallon ziploc bag. Add coated cereal to sugar and close bag (I usually fold the sides of the bag down first so I can roll them back up and not have it be all messy) Gently toss cereal mixture until evenly coated. Store in airtight container in refrigerator. 16 servings.
If you haven't tried these...they are divine! (Kellog's calls them "sweet minglers" but we always called them muddy buddies)
1/4 cup peanut butter
1/2 cup peanuts (optional)
6 cups kellog's crispix cereal
1 cup powdered sugar
In a large microwave-safe bowl, melt chocolate for 1 minute. Stir and heat 30 seconds longer or until melted completely when stirred. Stir in peanut butter and peanuts. Gently stir in crispix cereal until evenly coated. Place powdered sugar in a 2 gallon ziploc bag. Add coated cereal to sugar and close bag (I usually fold the sides of the bag down first so I can roll them back up and not have it be all messy) Gently toss cereal mixture until evenly coated. Store in airtight container in refrigerator. 16 servings.
If you haven't tried these...they are divine! (Kellog's calls them "sweet minglers" but we always called them muddy buddies)
Mykin's Pumpkin Bread
2 1/2 c. sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 1/3 c. flour
2 c. cooked pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
1 c. water
4 eggs
Combine sugar with all wet ingredients first. Then add all dry ingredients. Blend through. Bake in one large loaf pan for 1 hour or 4-5 small loaf pans for 35-45 min. Then glaze.
Glaze
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
Heat until dissolved. Glaze with pastry brush.
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
3 1/3 c. flour
2 c. cooked pumpkin
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
1 c. water
4 eggs
Combine sugar with all wet ingredients first. Then add all dry ingredients. Blend through. Bake in one large loaf pan for 1 hour or 4-5 small loaf pans for 35-45 min. Then glaze.
Glaze
1/2 c. sugar
2 Tbsp. water
1 tsp. vanilla
Heat until dissolved. Glaze with pastry brush.
7/23/07
Quick Salsa
2 14.5 oz cans of diced tomatoes
small yellow onion, diced
3 garlic cloves minced
Large handful of cilantro, chopped fine
Salt and Pepper to taste
2 Tbsp. sugar
1 1/2 tsp. salt
1 Jalapeno, minced
1 lime
Put all ingredients into a blender and puree to desired consistency. I play around with this and sometimes add a splash of vinegar...or cook it (it changes it's taste a bit) or use fresh tomatoes, etc.
small yellow onion, diced
3 garlic cloves minced
Large handful of cilantro, chopped fine
Salt and Pepper to taste
2 Tbsp. sugar
1 1/2 tsp. salt
1 Jalapeno, minced
1 lime
Put all ingredients into a blender and puree to desired consistency. I play around with this and sometimes add a splash of vinegar...or cook it (it changes it's taste a bit) or use fresh tomatoes, etc.
Homemade Tortilla Chips
4 Corn Tortillas
1 Tsp. Canola Oil
Salt to Taste (I use coarse kosher salt)
1. Preheat oven to 400*. Lightly oil 2 baking sheets.
2. Lightly brush one side of each tortilla with 1/4 tsp. oil and sprinkle with salt.
3. Stack tortillas and cut into 8 wedges. Arrange on baking sheets. Bake until crisp (8-10 minutes)
Per chip: 8 calories 0 g. fat 2 g. carb
1 Tsp. Canola Oil
Salt to Taste (I use coarse kosher salt)
1. Preheat oven to 400*. Lightly oil 2 baking sheets.
2. Lightly brush one side of each tortilla with 1/4 tsp. oil and sprinkle with salt.
3. Stack tortillas and cut into 8 wedges. Arrange on baking sheets. Bake until crisp (8-10 minutes)
Per chip: 8 calories 0 g. fat 2 g. carb
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