Recipe: PuffCorn Crack

I was introduced to this at our office Christmas party last year and it's quickly become my go to for a quick snack to take to meetings, parties, etc.  I'm sure there are recipes for it out in Internet world and that they go by other names, but this is the recipe from my original provider.  She just called it "Crack," which is perfectly acceptable.  But since it uses PuffCorn, I figured I'd get a little more fancy with the name...

I use the term "recipe" here loosely.  This is beyond simple to make and OH SO ADDICTING!  Make sure you have somewhere to take this if you make it because if you don't, you'll find yourself eating the ENTIRE BATCH.

Summer Beer

 

I'm not a huge beer fan, but I do tend to drink them more often in warmer weather.  And, one of my favorite ways to partake of beer in the summer is to make a shandy mimosa or citrus beer or whatever you'd like to call it...

How to:

• Favorite wheat beer or summer ale or shandy
• Orange juice
• Peach schnapps, if it's been one of those days

1. Mix equal parts beer/ale/shandy with orange juice; adjust to your taste preference.  I usually end up with a bit more beer to orange juice.
2. If including the schnapps, add as much or as little as you'd like.
3. Exercise caution - these go down easy!

Mmm...tasty!

February Finale

Can we all just take a moment to appreciate that I've kept up with posting this month?  The goodies in this post are the last ones I created in February...and today is March 1.

*patting self on back*

But, let's be real - chances are good this trend will not continue.  I hope it will, but life happens...

Egg Roll Wrapper Chips

If you ever find yourself with leftover egg roll wrappers, try making them into flavored baked chips.  To do, simply brush oil on the wrappers, sprinkle with seasoning (some ideas:  onion salt, sea salt, black pepper, cinnamon sugar, minced garlic, chile powder), cut into chip shapes, and place on a lightly greased baking sheet.  Bake at 375°F for 5 to 6 minutes.

Mmm...tasty!

Gingery Goodness

You probably know that ginger is a good tummy tamer, but it's also chock-full of healing compounds that help with all kinds of ailments, from colds and fever to pain and inflammation, so when in doubt, have some ginger.

Which type to pick though?

• Fresh ginger lends the freshest flavor.  When purchasing, pick fat, firm "fingers" with smooth, shiny skin.  Prep it using a spoon to scrape off the skin then grate the flesh, slice into coins, or mince.  Store whole ginger in the crisper in a zip-top bag, use within a few days.  If you need to keep it longer, store it in an airtight container in the freezer for up to 1 month.  (Freezing also makes it easier to grate!)
• Ground ginger.  Potent spice used often in desserts (gingerbread for example).  Try it in soups, stews or marinades.
• Pickled ginger.  Paper thin sheets often used in sushi, but you can also try them in salads and fried rice.
• Candied ginger.  Chop these chewy, sweet-hot slices and add to cookie dough or brownie batter or sprinkle them over ice cream.  You can also eat them plain!

Need a quick dipping sauce?  Try mixing chopped ginger with rice vinegar, soy sauce, scallions, and sesame oil.

Or how about a sweet side?  Try simmering sliced carrots with butter, chopped ginger, sugar and enough water to just cover the carrots.  Cook, covered, until carrots are tender and glazed.

Mmm...tasty!

Dark Chocolate Peanut Butter Protein Balls

I don't always get enough protein.  Don't get me wrong - I get enough protein to meet my "normal" day needs, but not always enough on a heavy training day.  Especially here lately when my long runs are approaching 16 to 18 miles and some of my weekday workouts are 6+ miles AND strength workouts.  That takes a lot of energy to push through.

Yes, I do drink protein shakes occasionally, though I'm not the biggest fan of them.  I'd rather have dessert instead!  So, one solution is these protein balls.  They taste a bit like cookie dough and have that chocolate/sweet element I'm so fond of, plus they are easy to mix up and will keep in the freezer for months.  And, when I need an extra hit of protein, I can just grab one of these and be on my way.

Snickerdoodle Blondies

I love snickerdoodle cookies.  But, for some reason I don't make them very often...it's a shame really.  After all, how can that love be true if I'm more often than not whipping up chocolate chip cookies?  The snickerdoodles probably think I'm cheating on them; maybe that's why they don't appear in my kitchen very often...

I know what you're thinking - the title says "blondies" which are not cookies at all, so why is she telling me about cookies?  Well, I thought you might enjoy a little background on what drew me to try this recipe out.  But, umm, how about we just move on to the recipe, eh?

Microwave Magic: Corn on the Cob

I've been eating corn on the cob for years.  Love the stuff!  What I don't love?  Standing over a pot of water, waiting on it to boil - it takes forever for only a few minutes of cook time.  Plus, unless I'm cooking a mess of ears, boiling seems like a lot of labor and waste.

The solution?  Microwave those babies!  I can have up to 4 ears of corn ready to eat in mere minutes; here's how to do it:

• Place 1 to 4 ears of corn in the microwave (leave the husks on!).
• Microwave for 3 to 5 minutes, depending on the power of your microwave and the number of ears you are cooking.
• Allow to cool before serving.  Leave the corn in the husks until ready to serve, this will help retain heat/keep them warm.

When you are ready to shuck the corn, try trimming off the bottom of cob, then pull the ear of corn free of the husk (and silk).  You may need to use a kitchen towel to hold the silk and husk, as it may still be warm.

Alternatively, shuck per your usual method.

Mmm...tasty!

Double-Duty: Ramekins

Have a set of ramekins languishing in your cabinets?  (Because, seriously, how often do you really make creme brulee?)  Good news - they can be used for more than just that blowtorched dessert, like this quick breakfast sandwich:

• Mist a ramekin with non-stick spray or olive oil, add an egg and microwave in 15 to 20 second intervals until the egg is set (or cooked to your liking).
• Scrape around the edge of the ramekin with a knife to remove the egg; serve on an english muffin with additional toppings (cheese, bacon, etc).

Mmm...tasty!

Lighten Up: Graham Cracker Crust

Want to shave about 50 calories and 5 grams of fat off your next piece of pie or cheesecake?  If so, skip the butter when making the graham cracker crust.  How?

Just pulse 10 graham cracker sheets (about 6 oz) into fine crumbs with a food processor.  Add 2 tablespoons low-fat milk and process until the crumbs stick together, about 30 seconds.  Press the mixture into a 9-inch pie dish and bake at 350°F for 10 to 12 minutes.

Mmm...tasty!

DIY Orange Cleaner

Make your own orange cleaner:

Simply steep the rind of four (4) oranges in 1 cup distilled white vinegar for 2 weeks.  Strain and dilute with 1 cup water.  Put in  a spray bottle and use as an all-purpose cleaner.

D-limonene, a solvent found in orange oil, is an excellent grease cutter and it's all natural!

Mmm...tasty.

Everything Seasoning

Are you a fan of "everything" bagels?  If so, try making this classic bagel seasoning yourself.  It's definitely a blend that's enjoying a bit of a moment in the spotlight, and is easy to whip up and keep on hand.

Everything Seasoning

• 1 Tbsp poppy seed
• 1 Tbsp sesame seed
• 1 Tbsp minced garlic
• 1 Tbsp dried minced onion
• 1.5 tsp kosher salt

1. Mix all ingredients together, store in an airtight container.

To use:  sprinkle on...well...everything!

Mmm...tasty!

King Cake Knots

King Cake?  Isn't king cake typically for Mardi Gras?

Yes, you would be correct.  I meant to post this recipe before Fat Tuesday, but failed to do so because, well, life happens.  We can look at it as being super early for next year's Mardi Gras.  Right?  Or, if you nix the sprinkles or use different colors, you can call them cinnamon sugar knots and use them for any occasion.  See, it all works out just fine.

Gimme Some S'more

From The Sandlot (1993):

"Hey, Smalls, you wanna s'more?"

"Some more of what?"

"No, do you wanna s'more?"

"I haven't had anything yet, so how can I have some more of nothing?"

"You're killing me, Smalls!"

Side note:  If you've never seen The Sandlot I highly recommend that you do so.  It's an excellent movie.  Anywho, I've got a recipe for you today and yes, it is for a s'more themed confection.  However, you don't need to roast any marshmallows and your risk of getting the sticky, gooey mess that can be a s'more all over your hands and face is pretty will nil.

Chocolate Chip Cookie Dough Bites

Or truffles, if you want to take the time to enrobe them in chocolate.  But, really, a simple drizzle of chocolate across the top suits fine.  Plus, it's quicker, so you can eat the goodies faster.  And, let's be honest, cookie dough and chocolate?  Who wants to wait longer than necessary before digging in?

These are super simple to make (just remember to set the butter out so it can soften!) and the dough is eggless, so you can safely eat it without worrying about getting sick from raw eggs.  Though full disclosure - I grew up eating raw cookie dough and I'm still here, so...

I Like You For Your Brains

Occasionally, a cake order comes along that really reaffirms to me why I started doing this in the first place.  This was one of those cakes.  To say I had far, far too much fun making this cake is probably an understatement...

Yes...it's a brain!  With a real knife sticking out of it.  And...aside from said knife, it's 100% edible - blood, brain matter, and goo-like spinal fluid globs - all ready to make an appearance on your plate.  I think the silver platter really ups the elegance factor, don't you?

Wait!  Where are you going?

Eek!

Halloween is tomorrow!  Yay!  It's probably my second favorite holiday; Christmas comes first.

Have you gathered up your costume?  Bought candy for the trick-or-treaters?  Or maybe you are making treats rather than buying them in the store?

Or maybe you had the great idea that you'd make treats, but just haven't gotten around to it...if so, might I suggest one of the following options?  They all come together fairly quickly (translation - last minute) though they will probably require a trip to the store, so don't dilly dally too long.

Chocolate covered Oreos with fondant cut-outs.  Because Oreos are as addictive as cocaine, so some say, so let's give them to the kiddos.

Chocolate Chip Cookie Dough Frozen Yogurt

Yeah...you read that right.  Frozen yogurt.  With cookie dough.  And chocolate chips.  It's a virtuous dessert, too, because of the yogurt.  Yogurt is good for you, so this must be.  Right?  *nodding head in agreement*  That's my story and I'm sticking to it.

I usually mix up this yumminess when I have lonely containers of vanilla yogurt languishing in my fridge.  Oh yes, it happens.  I have this great idea while I'm in the store that I'll eat plain vanilla yogurt and be super healthy...then it seldom happens.  Though once it's frozen and has some extras added to it, it seems to disappear pretty fast...one of the great mysteries of life.

Chocolate Chip Cookie Dough Frozen Yogurt
Printable Recipe
Prep:  10 to 15 minutes
Freeze: 6 to 8 hours or until set, preferably overnight
Yield:  12-ish servings



Ingredients:

• Eggless Cookie Dough
• 1/2 cup (1 stick) butter, softened
• 3/4 cup brown sugar
• 1 Tbsp water
• 1 1/2 tsp vanilla extract
• 1 cup flour
• 1/2 tsp salt
• 1 cup mini chocolate chips (feel free to add the whole bag if you like)
• 24 oz vanilla yogurt (Greek or regular, your choice)

Preparation:

1. Make the cookie dough - in a bowl combine the butter and brown sugar.  Beat until smooth.  Add the vanilla and water and mix well.  Add the flour and salt and stir to combine.  Stir in mini chocolate chips.  If you prefer the cookie dough stay in larger pieces, refrigerate for refrigerate for 30 minutes to 1 hour.  If you don't mind it breaking up and sharing its cookie goodness with every bit of the yogurt, use immediately.
2. Stir in the yogurt.
3. Place in an airtight container and freeze until solid or overnight.

Notes:

• Adjust the amount of yogurt to find the perfect balance and consistency for your tastes.
• I typically don't refrigerate the cookie dough prior to adding the yogurt.  I'm too impatient for that, plus I like the cookie flavor "infused" into the yogurt versus large chunks of it.
• I store the yogurt in small glass canning jars; makes it easy to serve and it is already portioned.

Happy yogurt making!

Thin Mint Cookie Cheesecake Pie

Mmm...Thin Mints.  By far my favorite Girl Scout cookie.  I'm not one of those that purchases cases and cases of them when cookie time comes around, but I always purchase my fair share.  Which I then, typically, freeze and ration out in small portions in order to make them last as long as possible.  I really don't know what came over me when I decided to make this pie...it uses a good amount of Thin Mints...and it put a respectable dent in my hoard.  But...the pie was delicious.

It whips up in just a few minutes, aside from freezing the crust, and you don't even need to turn on the oven.  It's a nice cool, minty treat for warmer weather.  If you don't have Thin Mints, I would venture you could simply use chocolate-covered chocolate cookies and add a teaspoon or two of mint extract.  I haven't tried it this way, but you'd get a similar effect...I think.

Thin Mint Cookie Cheesecake Pie
Printable Recipe

Yield:  8 to 10 servings
Time:  15 minutes, plus chilling



Ingredients:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz Cool Whip, thawed
• 1/4 cup butter, melted
• 2 sleeves (i.e. 1 box) Girl Scout Thin Mint Cookies

Preparation:

1. Finely crush 24 cookies.  Once crushed, add the melted butter and stir to combine.
2. Press crumb mixture evenly across the bottom and up the sides of a 9-inch pie tin.  Place the crust in the fridge (about 30 minutes) or freezer (10 - 15 minutes) until hardened.
3. In a large mixing bowl, cream together the cream cheese, sugar, and vanilla extract until light and fluffy.  Gently fold in the Cool Whip.
4. Crush 15 to 20 cookies.  Fold the crushed cookies into the cheesecake/cool whip mixture.
5. Spread the filling mixture into the cold pie crust.  Top with additional cookie crumbs.  Refrigerate until ready to serve.
6. Eat any remaining cookies, reserve for additional garnish, or save for a later use.

Happy baking!

Layered Greek Ranch Dip

As promised, the recipe for Layered Greek Ranch Dip!  This is one of those recipes that doesn't really have specific measurements, aside from the ranch dip base.  It's pretty much add as much or as little of the toppings as you'd like; though I've added the approximate amounts I used in parentheses in the ingredient list to give you a starting point.

This comes together in 10 to 15 minutes, though I'd suggest refrigerating the dip at least a couple of hours to allow the flavors to meld.  And, if you need a good pita chip, might I recommend the Stacy's brand - they offer at great array of flavors.  This dip was especially good with the Parmesan Garlic and Herb flavor or the Simply Naked flavor is always a sure winner for use with dips.*

Layered Greek Ranch Dip
Printable Recipe
Inspiration:  Taste of Home Magazine
Prep:  10 to 15 minutes
Refrigerate: minimum 2 hours
Yield:  approximately 8 servings



Ingredients:

• 16 oz sour cream
• 1 envelope dry ranch salad dressing/dip mix
• 1 tomato, chopped
• Pepperoncini, drained and chopped (16 oz jar)
• Kalamata olives, drained and chopped (approximately 3 oz)
• Red onion, chopped (approximately 1/3 to 1/2 cup)
• Feta cheese, crumbled (approximately 4 oz)
• Pita chips, for serving

Preparation:

1. Mix the sour cream and ranch salad dressing/dip mix in a small bowl.  Spread evenly into a large shallow dish.
2. Layer with the tomato, pepperoncini, kalamata olives, red onion, and feta cheese.  Cover and refrigerate until ready to serve, at least 2 hours.
3. Serve with pita chips.

Happy dipping!

*Stacy's Pita Chip Company has no idea who I am and they didn't ask me to say nice things about their product.  Just sharing an ingredient/brand I happen to love!