Snacks

Date Nut Bread

April 12, 2011

Date Nut Bread

Serve this Date Nut Bread with butter or cream cheese.  You will love it!

INGREDIENTS

1 ½ Cups Chopped Pitted Dates

6 Tablespoons Butter – Cut Into Pieces

1 ¼ Cups Boiling Water

2 Cups Unbleached Flour

¾ Cups Sugar

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Large Lightly Beaten Egg

1 Cup Coarsely Chopped Walnuts

In a medium bowl, combine dates, butter and boiling water.  Let stand until cool.  Preheat the oven to 325° F and grease a 9×5 inch metal loaf pan.  In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  Sir the egg into the cooled date mixture.  Stir date mixture into the flour mixture just until the flour is moistened.  Pour the batter into the prepared pan.  Bake for 1 hour and 15 minutes or until a toothpick comes out clean.  Remove from the oven and cool in the pan on a wire rack for 10 minutes.  Remove from the pan and cool completely on a rack.  Makes 1 loaf (16 Slices)

Naughty Nachos

March 27, 2011

Naughty Nachos

If I had to pick my last meal on earth it would be Naughty Nachos!

INGREDIENTS

1 Pound Ground Sirloin

2 Teaspoons Chili Powder

2 Teaspoons Cumin

1 Teaspoon Paprika

1 Teaspoon Garlic Powder

½ Teaspoon Salt

8 Ounces Refried Beans

15 Ounces Black Beans

¾ Pound Grated Monterey Jack Cheese

1 Pound Grated Cheddar Cheese

1 Large Chopped Red Onion

½ Cup Chopped Green Onions

2 Chopped Tomatoes

8 Ounces Chopped Black Olives

3 Diced Jalapeño Peppers

16 Ounces Tortilla Chips

Iceberg Lettuce

Sour Cream  (optional)

Guacamole   (optional)

Salsa  (optional)

Brown ground sirloin in a medium skillet. Drain and add chili powder, cumin, paprika, garlic powder and salt.  Set aside.  Spread the refried beans over the bottom of a platter or shallow heat proof dish.  This is to anchor the first layer of tortilla chips.  Next, spread a layer of chips over the refried beans, top with layers of cheeses, ground sirloin, black beans, red onion, green onions, diced jalapeño peppers, tomatoes and olives.  Repeat until all ingredients are used.  Bake in preheated oven at 375° F for 20 minutes. Remove from oven and serve warm.  Top with lettuce, guacamole, sour cream and salsa. Serves 6

Caramel Popcorn

March 25, 2011

Caramel Popcorn

Who doesn’t love caramel popcorn?!  I have heard that there is a movie theater in LA that sells homemade caramel corn.  I would go to the movies just for the caramel corn!

INGREDIENTS

3 Quarts Popped Popcorn

3 Cups Dry Roasted & Unsalted Mixed Nuts

1 Cup Firmly Packed Brown Sugar

½ Cup Light Corn Syrup

½ Cup Butter

½ Teaspoon Salt

½ Teaspoon Baking Soda

½ Teaspoon Vanilla Extract

Preheat oven to 250° F.  In a large roasting pan combine the popcorn and nuts.  You wish to leave the nuts out or just use one type of nut. Place in the oven while preparing the glaze.  In a medium saucepan combine brown sugar, corn syrup, butter and salt.  Bring to a full boil over medium heat, stirring constantly, and then continue to boil for 4 minutes without stirring.  Remove from heat and stir in baking soda and vanilla.  Next pour over the warm popcorn and nuts.  Toss to coat the popcorn well. Bake another 60 minutes.  Stir frequently (about every 10 minutes).  Cool and break apart.  Store in an airtight container.  Makes 4 quarts

Granola Bars

March 22, 2011

Granola Bars

INGREDIENTS

2 Cups Rolled Oats

¾ Cup Packed Brown Sugar

½ Cup Wheat Germ

¾ Teaspoon Ground Cinnamon

1 Cup Unbleached Flour

¾ Cup Raisins

¼ Cup Sunflower Seeds

¾ Teaspoon Salt

½ Cup Honey

1 Beaten Egg

½ Cup Vegetable Oil

2 Teaspoon Vanilla Extract

Preheat the oven to 350° F.  Line a 9×13 inch baking pan with parchment paper.  In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, sunflower seeds and salt.  Make a well in the center and pour in the honey, egg, oil and vanilla.  Mix well using your hands.  Pat the mixture evenly into the prepared parchment paper pan.  Bake for 30 to 35 minutes in the preheated oven until the bars begin to turn golden at the edges.  Cool for 5 minutes and cut into bars while still warm.  Do NOT allow the bars to cool completely before cutting or they will be way too hard to cut.  When bars are cool store in an airtight container.  Makes approximately 24 bars.

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