Post your best holiday snack recipe

Start with the most simple of snacks... this is more of an experiment in science. "What exactly is american cheese?"



Just don't forget to oil the plate first.

Popcorn... back to old-school.

Hardware used:
I use a heavy bottomed, stainless steel, 8 quart pasta/steamer pot.
Note: The small steamer basket is perfect, when you invert it, to use at the beginning.
A bowl large enough to hold about 1 & 3/4 gallons of popcorn.
A small pan to melt the butter.
A measuring cup.

Software ingredients used:
1) 1/2 stick of butter (4 tablespoons). Use up to 3/4 of a stick if you really like your butter.
2) Fine salt. We use kosher salt or sea salt. Put it the blender to make it a fine powder then store it in an old spice shaker with a few unpopped kernels of pop corn to make it easy to agitate it if it clumps.
3) Approximately 2-4 tablespoons of virgin coconut oil.
4) 1 & 1/4 cup of Blue popcorn, (or 3/4 cup of yellow)

Directions:
First start melting your butter over medium heat. You can do this ahead of time if you're not in a hurry. In fact it's best to let the melted butter cool down a little before adding it.

I'm stuck with an electric burner so gas may differ. I put the pot on medium-high (3/4 of the way to high) then add the coconut oil. Add about 3 kernels of popcorn. These kernels will pop when the oil is at the right temperature. Then use your steamer basket, inverted, as a lid to contain the popping but still letting the steam escape.

Once those sacrificial kernels pop, about a minute or two, add the rest of your popcorn kernels. Of course put your steamer basket lid back on, you're going to need it.

Then lift the pot up by the 2 handles and use your thumbs to keep the lid in place. Gently shake the pot around in kind of a circular motion to get all of the kernels coated with the oil. Keep the pot off of the heat for about 20 to 30 seconds. This will let the oil heat the kernels without burning them before they pop. Bring them up to temperature.

Now with your pot back on the heat, continue to do that swirling motion about every 30 seconds or so. After about 2-3 minutes the popping should begin. That swirling action with a slight jerk here and there will shake the heavier un-popped kernels back to the bottom of the pot.

When about the first third of the pot fills with popped corn, you can remove the lid. You'll realize this when the pinging noise stops since the popped corn is no longer hitting the lid.

Continue the occasional swirl until you go about 10 seconds without hearing anymore pops. Immediately pour it into your large bowl.

Now you will benefit by having a partner to shake the bowl for you while you add the butter & salt. Start with the butter first, that way the salt will stick even better.

What... nobody cooks for themselves anymore?
...pass the cheese-its then.

Buffalo Ranch Pretzels
INGREDIENTS

½ cup butter
1 bag (10 ounces) medium pretzel sticks or whole wheat pretzel sticks
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
⅓ cup hot sauce
DIRECTIONS

Preheat the oven to 300°F.
Melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce until blended. Place the pretzel sticks in a large shallow roasting pan. Drizzle the butter mixture over the pretzels, tossing to mix well. Sprinkle the seasoning mix over the pretzels and bake for 15 minutes. Stir pretzels and continue to bake until crisp, about 15 minutes longer (The pretzels will crisp even more as they cool.)
Store cooled pretzels in airtight containers for up to 2 weeks.



So good!

I admit... I smoke cheese. (all the time. nuts too.)

Crab dip - ingredients: car, keys, directions to Albertson's. Then walk to the back in the seafood dept. and pick some up.

ok, so it's lame, but it's really good.

Try these-

Stuffed Jalapenos
slice fresh jalapenos long ways
remove ALL seeds
fill with cream cheese
wrap with 1/2 strip bacon
cook on bbq grill cheese side up until pepper is golden brown and bacon is fully cooked
carefully flip peppers cream cheese side facing down for a couple of minutes to cook the bacon -
My crew loves this!
It can also be started in the skillet and finished under the broiler if you don't have a grill.


Smoked Gouda cheese cut into small cubes (very small)
Roll out some refrigerated crescent roll dough - sprinkle cheese on and roll it up like a jelly roll then slice and bake at 350 until golden brown.

Bree cheese works well too. Have also tried cream cheese with ham and cream cheese with cinnamon + sugar.


Stuffed cornbread muffins -
Jiffy cornbread mix - mix as directed
Cubes of sharp cheddar cheese (about 1" x 1")
browned ground meat/turkey/deer/sausage - your choice

pour cornbread batter into a muffin tin about 1/2 way up
put cheese cube into the middle
add a teaspoon of whichever meat you like
top with 1 tbl spoon corn bread batter
top muffin with jalapeno slices or shredded cheese
bake until golden brown

Very nice! All those cheese recipes remind me of this:

We always have these. Sooooooo good!

[link to allrecipes.com]

Baked Ham and Cheese Party Sandwiches

INGREDIENTS:
3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Last Edited by deej76 on 12/24/2014 12:47 AM

Now that sounds incredible! Thanks!!

I am a ham for ham. Consider this ham if you want to go all out:

LINK: [link to www.nbsmokehouse.com]

Tastiest ham I've ever had.

mmmm, all this cheese is making me hungry lol


My favorite but most difficult snack is a pistolette bread roll stuffed with crawfish A-2-Fay then deep fried.
It is absolutely amazing. Of course the heartburn is pretty "amazing" too LOL

I should be saying that I all my snacks are healthy and good for you, but hey - it's the time of year for indulgences such as these.

Chocolate and Peanuts!!

Thread: I Just Ate My Neighbors Wife's Peanut Cluster

NiatsTihs

That recipe seems a bit high in nuts.

This sure sounds good! I don't have a good source for crawfish though. How would you rate this version of the recipe?



Hard to believe that could be anything but good. Ha!

It involves a bucket...

Turns out this is expectable.

Cold Beer....
ingredients: Cold beer

Followed by....
Cold beer

That's a true classic!!

Simple stuff. Good stuff.
Can always put bacon wrapped eggs with a bread bottom inside a muffin tray...delicious.

Then for dip just mix cream cheese and salsa...yum. Can dip anything in them.

bruschetta is always easy and people who can't cook don't know it's easy to make.

Baked potatoe chips are good and better than anything fried. Just take a potatoe and slice it thinly without cutting all the way through it and lightly pour olive oil into it and some pepper and salt and any other spices (I prefer some italian spices) and bake them and they turn out crispy.

Play around with condiments and spices...cream cheese is a fun thing to play with too. So is greek yogurt. Honey too for sweet snacks. Crab and salmon for seafood dips. celery salt is good if your afraid of going too overboard on a veggie tasting flavor.

Guacamole is perfect for everything.

Last Edited by luckyophelia on 12/24/2014 02:51 AM

Mmmmmmmm!

This is a fun simple idea. I think I'll try it with blue cheese powder and hot wing sauce and I bet they'll be killer.

This is one hubby's family has been making for a few years. Super easy, three ingredients, always popular.

Spicy Stuffed Mushrooms

32 button mushrooms
1 roll Jimmy Dean hot sausage
1 cube cream cheese

Preheat oven to 325. Pop stems out of mushrooms and wipe of with a wet paper towel (avoid drenching or submerging the shrooms or they will get soggy).

Brown sausage until no longer pink. Drain grease and add in cream cheese. Mix until homogeneous.

Stuff shrooms and bake for 20-25 minutes or until shrooms brown a bit.

Serve asap.

Creole style we used shrimp when I was in Louisiana and its easier to find up north too.

my recipe does not need heat or anything except on pot...if you want i will share

Oh man...!

A little panko bread crumbs with a bit of melted butter for a crispy topping. That sounds like "the stuff!"

That quote doesn't look like what I posted but still... I will hesitantly encourage you to share. lol

Yep. I have done that and added some grated Parmesan cheese for a different taste each time. Great recipe that can easily be modified for extra yumminess.

Strap in with a cool beverage GLP'ers...
I was sure this guy was just faking it when I first found his channel. But you know what? I've learned a thing or two in his vids. A bit of old-school knowledge never hurt nobody.

He's got one hell of a sense of humor. Enjoy:


Disclaimer: if you have a short attention span, don't bother watching.