Honey Caramel Sauce

Perfect for fall apples!! I love this stuff... and it's SOOO easy!

1/2 c honey
1 stick butter
3/4 c brown sugar
1 can sweetened condensed milk

In a medium sized saucepan, mix honey, butter and brown sugar together over medium high heat. Bring mixture to a rolling boil and boil 2 minutes, stirring constantly. Add sweetened condensed milk and mix well. All done! Let cool at least a little (this is almost worth burning your tongue over). Eat with apple slices, pretzels, over ice cream, (or off the spoon... I may or may not have done that). :) Oh the possibilities! It would be great over sliced peaches with a little whipped cream... hmmm. I think I'll go try that right now. Happy fall everyone!

Rotel Sausage Dip

All photos by Madeline L.

Ok, so I posted this back in 2009 when I joined Saltbox House, but I decieded to re-post it after my sister took some updated photos. This may be a little late to share for the Superbowl, but still is a wonderful recipe for any occasion or just to have for a small meal. My mother in law passed this recipe onto me after I loved it so much. While she calls it sausage dip, I call just call it "Rotel" after the main product used in it. Since I've shared it, many people request for me to bring it to events or ask me for the recipe. Surprisingly it is only 3 ingredients and 3 simple steps to make it. Here they are:
 

Ingredients:
1 Pound of Ground Breakfast Sausage
I Make mine with Jimmy Dean's Maple (yes maple) ground Breakfast Sausage
1 8oz. box of Cream Cheese
1 can of Rotel brand diced tomatoes and green chilies
This is the key ingredient and even though I have tried other brands, Rotel is best.

Directions:

Brown ground breakfast sausage.

Stir in package of cream cheese (softened) until well mixed.

 

 

 

Then mix in one can of Rotel brand diced tomatoes and green chilies (with juice).

This is great served with Tortilla chips (Hint of Lime is my favorite).
I love mine wrapped in a fresh warm corn tortillas.

Bacon Wrapped Dates

If you don't feel like eating a million of these then don't make them cause you will eat a million of them if you make them.

There. I said it cause it's true.

Now GO MY PETS! Make these ASAP!

Bacon Wrapped Dates

Ingredients:

Nitrate-free bacon (1 package (8 oz))

Dates, organic if possible (1 pound)

Directions:

1. Preheat the oven to 350 degrees.

2. Cut the bacon slices in half.

3. Pit the dates with your fingers or with a paring knife.

4. Wrap each date with a half a slice of bacon. Use toothpicks if necessary.

5. Set on a baking dish, ideally one with high sides, so the bacon grease doesn’t spill all over your oven when it melts.

6. Bake for 15-20 minutes, or until the bacon gets crispy.

7. Remove from oven and transfer the bacon-wrapped dates to a serving platter.Note: Make sure you save that perfectly good bacon grease — pour it into a cast iron skillet and use it for something else!

*I used regular bacon and dates. Nothing special. SUPER TASTY!

My Favorite Snack with ak-mak Crackers

Photo by Madeline L.

This snack has been a favorite of mine since I discovered these crackers. They are not rich or flavorful cracker by any means, but they do posses a wholesom and hearty feeling. In addition to being 100% organic, they claim to use the "whole" grain of wheat which beings you a high-protein wheat,all of which rests on their reputation for sustainability and overall nutritional value. This original Armenian cracker bread has a history dating back thousands of years and was brought to the United States in 1893. Honeslty, it just satifies me and provides a nutrious snack as well.

ak-mak Snack-

Ingredients:
4 ak-mak crackers
2 wedges of Garlic and Herb Laughing Cow Cheese (light)
1/2 of Sweet Bell Pepper and or Tomatoes

Directions:
Spread about a half of wedge on each cracker and top with slices of pepper and/or tomatoes. Enjoy!

To learn more about ak-mak products, visit their website

 http://www.akmakbakeries.com/

Zucchini and Beans with Salsa

It may not look pretty, but it sure tastes good!

I got this idea from my friend.  here is the "recipe"

1 Can of black beans (I actually used dry beans and pre-cooked them...)

 

1 Zucchini

a little olive oil

A little garlic salt

a little chili powder.

a little peach mango Salsa (I get mine at Costco)

corn tortillas (or flour if you are not GF)

Some cheese.

heat the olive oil in a fry pan with the garlic salt and chili powder.

Add the beans and cut up zucchini.  Saute it until done. Add peach mango salsa.

At this point we put it on plates and ate it.  BUT if you want you can put it on tortillas, and top with cheese and put it in the oven until cheese is melted.  I was thinking while eating it that instead of grated cheddar some feta might be nice over the top of it!

"Fresh" Corn and Bean Salsa

Photo by Madeline L.

Here is a delicious Salsa I've put together with some corn out of my freezer.

Fresh Corn and Bean Salsa

Ingredients:

Corn 1 cup

Black Beans 1 cup

Cilantro 1 large handful Diced

Avacados 2 cubed

Tomatoes about 3-4 Romas or one case of Cherry 

(Any kind works, this picture shows Cherry Tomatoes halved) 

Green Onions 4-5 Springs

Cumin, Salt, Pepper, and Garlic Powder to Taste

This salsa is a great addition to Chicken, beef, pork, or fish tacos.

Chunky Tuna Dip



If you like Tuna Salad, you will really enjoy this combination. I know, everyone can pretty much put together a tuna mix for sandiwiches and stuff. This combination not only has those basic tuna fish sandwich ingredients, it takes a little twist that I like to call Chunky Tuna dip.

The key is to cut eveything in large chunks (well, as chunky as you want them anyway).

This is what I like to throw in my dip:

Canned Tuna

Celery

Onions (any kind)

A splash of Pickle Juice

(I don't add pickles to this dip usually)

Dill Weed

Salt and Pepper (liberally)

It's easy and tastes like you put a little something extra in there but, like I said, it is a basic tuna fish mix with a twist. I like to serve it with large crackers and it makes a perfect snack for those days when a basic tuna fish sandwich doesn't do it for you.

Stuffed Mushrooms



Photos by Madeline L.

These are super simple to make and you can change them up any way you want. I make them all the time that they make the perfect snack.

Mix together:

1 softened package of cream cheese

some minced onions

and some shredded Italian cheeses

You can add what you'd like from there.

Cut the stems out of your mushrooms (you can cut up the stems and put them back into the cheese mix too). I like to pack my cheese mixture into the mushrooms like this picture shows. Then, I top it with some more Italian cheese.

Put your mushrooms into a pre-heated oven set at 350 degrees for like 5-10 minutes or until cheese is melted.

*

Madeline made these and sent me the pictures. She added some Paprika and Chives to give these mushrooms a little color. She also used a different mushroom that I ususally do but, I'm sure any small mushroom that you can stuff would be good.

My new favorite snack...

I am hooked on this snack...it might seem like an unlikely combination but it is DELICIOUS and good for you! Make sure to use a tart apple, like a Granny Smith, its great with the creamy peanut butter and sweetness from the raisins, give it a try!

Super Snack Foods

It's almost game time! This week counts down to one of the biggest chowdowns of the year! Setting up for a great game with good food can make the game that much bigger. Are you ready?

Share Your Snack Foods 

Since February celebrates National Snack Food Month and Superbowl Sunday, I went ahead and experimented in some serious snacking business and want to share my ideas with everyone.

My snack food that I am sharing with you today is something that I threw together with left over chicken.

I took some Garlic and Herb Laughing Cow cheese (I bet Garlic and Herb cream cheese would be equally great) and mixed it with some chunks of chicken (I also throw in a few minced onions from time to time).

Then I thinly slice a sweet apple and place it on whole grain cracker. Yep, not much going on here.

I can't get enough of it and the combination creates the perfect creamy, salty, and sweet snack.

I also have used left over breaded chicken and that created even more flavor. Wow!

So to list those ingredients out:

Sweet Apples

Cooked Chicken (boiled, baked, grilled or fried)

Garlic and Herb Laughing Cow or regular cream cheese

Crackers

and minced onions (if desired)

Easy Fruit Dip

Easy and Fabulous Fruit Dip

1 tub Cool Whip
1 or 2 single serve fruit yogurt
1 pkg fruit flavored jello

Stir all ingredients together until jello powder is dissolved. Dip any fruit you've got!

Perfect Guacamole!

My dad has ALWAYS made guacamole this way and it is really really fabulous. Even Brigham eats it and he is a very picky eater. So here ya go. Super simple. Super DELICIOUS!

1-2 ripe avacodos
1/2 cup or so salsa
1-2 Tablespoons lime or lemon juice

Mash the avacodos, add the salsa and juice. Mix together and DEVOUR with chips. It doesn't get any better :)

*I guess sometimes my dad will add diced fresh tomato and garlic salt. Just add what you like!
Happy Holidays!

Abby

Yummy Bones

Here is a spooky party snack perfect for Halloween. Use breadstick dough in the can...cut a slit about an inch and a half long on each end, then roll up the flaps untill they look like bones. Bake according to the directions on the package and serve with pizza or spaghetti sauce!(i found these on the Disney Family website)

Mustard Pickles

This is a recipe of my husbands grandmother. He grew up eating them. He loves them. I have to say I had never tried them until I meet my husband. I don't know that I can really say I loved the pickles when I first tried them, but I have grown to like them. They are kind of an acquired taste and after that are kind of addicting. And if it is your first time ever trying a mustard pickle go for the smallest ones. (Less potent) My kids call them the hot pickles. (not that they are spicy) I was going to post a picture of them in the container they are store but it doesn't look very appealing, so you will have to try them yourselves.
The pickles are stored and mixed in a crock. If you don't own a crock (they can be quite expensive) don't go out and buy one. A good substitute we have found that we actually used this year was a water cooler. Kinda different but it worked.

Crock Mustard Pickles

1 gallon Vinegar
1 cup. Salt (pickling)
1 cup. Sugar
1 pkg. 3oz Pickling Spice 1 lb. Mustard (Dry)


Mix 4 dry ingredients. Add a little vinegar and mix. Then add remaining vinegar and add cucumbers. Makes enough to cover 1/2 crock full of cucumbers.

Pastrami Pickles

This creation was passed onto my husband by his aunt Carol who made these since he could remember. They are fast, easy and great for parties. Better yet, they taste better than you'd think. They can become addicting so watch out!

This one pretty much explains itself.

1 Whole Dill Pickle

Cream cheese to spread over

(I have also used Laughing Cow Cheese)

Wrape in a thin slice of Pastrami

Slice and serve chilled.

Delicious.

Pink Pancakes AKA Beet Pancakes

I know, I know, beet pancakes weird huh? They are good and the best part is my kids love them!

I buy fresh beets and steam them in a steamer(or boil on the stove), then make a puree in the food processor. Usually I do this in bulk and freeze 1/2 cup portions in zip lock baggies.

The recipe:

3/4 cup water

1/2 vanilla yogurt

1/2 beet purree

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 cup pancake mix

1/4 cup grated apple

olive oil or canola oil for pan

Combine the water, vanilla yogurt, beet puree, vanilla, and cinnamon in a bowl mix well. Add the pancake mix and apple, and stir until just combined. The batter will be a little lumpy. Use a griddle or large nonstick skillet to cook pancakes. Use medium heat, add oil. Cook pancakes for about 2 minutes on each side. Serve warm, with syrup, powder sugar and/or fruit.