Dec 24, 2019 | Appetizers, Christmas, Corner, Recipes, Snacks
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
It can get a bit hectic around the holidays as you try to find the perfect gifts for your niece and nephews, the must-have sweater vests for your baby corgis, while hosting the biggest dinner party with friends and family in your closet-sized kitchen.
That’s why these oyster crackers are everything.
It’s perfect for any occasion, but it comes in particularly handy during the holiday season. It’s quick, easy and practically effortlessly made in the slow cooker with the help of my favorite ingredient of all –
Hidden Valley The Original Ranch Dips Mix. Toss that right in with garlic and freshly grated Parmesan with melted butter.
The combination is absolutely heavenly.
Now you can easily find this ingredient at Walmart – the perfect resource for all of your holiday entertaining, and you can transport these addicting crackers in these Glad Food Storage Containers. Just toss it right in, throw on the lid and you’re set.
See, I told you. Easy! You can even make this ahead of time, although you’ll probably end up eating all of the crackers before you make it to your boss’ holiday party!
INGREDIENTS:
- 2 (8-ounce) packages oyster crackers
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 4 cloves garlic, minced
- 1/4 teaspoon dried dill
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter
- 1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
- Add oyster crackers, Ranch Seasoning, garlic and dill. Stir in vegetable oil and gently toss to combine.
- Cover and cook on low heat for 1 hour, stirring occasionally. Stir in butter until melted, about 1-2 minutes.
- Remove crackers from slow cooker and place in a single layer onto a baking sheet. Stir in Parmesan and let cool completely.
- Serve, garnished with parsley, if desired.
(This post has affiliate links)
Slow Cooker Parmesan Ranch Oyster Crackers
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
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Slow Cooker Parmesan Ranch Oyster Crackers
Perfect for snacking or feeding a large crowd. They’re just so addicting, and you won’t be able to stop!
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Dec 19, 2019 | Christmas, Corner, Snacks
Spice up your child’s snack this holiday season!
Fun “themed” snacks can help increase fruit and vegetable intake within your family. When foods are served in a creative form, children are more likely to eat the food served regardless if they may not have previously chosen to eat that specific food.
This snack is perfect for children to get involved in creating. Once the apples and cheese have been cut, assembly is child proof. Their involvment in the preparation may increase acceptance of more fruits.
What is needed for this creation?!
A slice of yellow cheese (preferable low fat)
5 -7 small pretzel sticks
8 green apple slices
8 craisins or raisins`
(This post has affiliate links)
Healthy Christmas Tree Snack
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Healthy Christmas Tree Snack
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Nov 28, 2019 | Appetizers, Recipes, Sides, Snacks
Are you looking for something simple and easy to add to your Thanksgiving menu? Try these delicious Corn & Cheese Fritters! They’re easy to make, you can mix up a batch in about half an hour!
Corn & Cheese Fritters make a great snack, appetizer, side dish, or even a light meal! Garnish it with chopped chives or green onions and serve with a dollop of sour cream! Super yummy! I guarantee your friends and family will love them!
Here’s my recipe for the delicious Corn & Cheese Fritters. This recipe makes about a dozen 2″ fritters and can easily be doubled to make more.
One thing about these fritters, you want to fry them up nice and crisp so don’t make the patty too thick. When the Corn & Cheese fritters are too thick the middle doesn’t cook well and you end up with a raw batter center, yuck!
Ingredients:
1 1/2 cup flour
1 large can (15.25 Oz. size) corn kernels
2 eggs
1/2 cup milk
3/4 cup shredded cheese, preferably cheddar, monteray jack, or a combination of both
1 tsp. cumin
2 tsp. garlic powder
1 tsp. chili powder
1 tbs. salt
1 tsp. ground black pepper
1/4 cup finely chopped chives or green onions
Oil for frying
Sour cream & chopped chives or green onions for topping
Directions:
Mix all dry ingredients together in a mixing bowl.
Add the rest of the ingredients except the oil to the flour mixture.
Mix well until all the flour has been incorporated. Batter will be very thick, do not water it down.
Heat about 1/2′ oil in frying pan.
Drop spoonfuls of batter into hot oil. Lightly press down on each patty to spread it out and thin the patty to about 1/2′ thick.
Fry until golden brown turning each patty as the first side brown.
Drain on paper towel.
Serve garnished with chopped chive or green onions and a dollop of sour cream.
Sep 26, 2019 | Desserts, Recipes, Sides, Snacks
Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.
This is my version of Cheesy Chili Mac Recipe!Enjoy!
Ingredients:
2 ½ cups uncooked macaroni noodles
1 cup frozen corn kernels
15 oz. can kidney beans
1 ½ cup shredded sharp cheddar cheese
15 oz. can pinto beans
15 oz. can black beans
15 oz. can dice tomatoes
15 oz. can tomato sauce
2 ½ cups vegetable broth
2 tbsp. flour
2 tbsp. chili powder
2 cloves garlic
1 pc. yellow onion
1 tbsp. virgin olive oil
Directions:
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
Serve while it’s hot.
Share with your family and friends! Enjoy!
Instructions
In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
Drain and rinse the kidney beans, black beans, and pinto beans.
Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
Add the uncooked macaroni noodles and stir well.
Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
When the pasta is tender, you can now add the shredded cheddar and stir until melted.
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Share with your family and friends! Enjoy!
Sep 3, 2019 | Cookies, Cakes & Pies, Desserts, Recipes, Snacks
Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that’s a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It’s one of our all time favorite pumpkin desserts—and that’s saying something, considering we have over 80 recipes.
INGREDIENTS
3/4 c. graham crackers, crushed
3/4 c. gingersnaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
1. Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
Best-Ever Pumpkin Cheesecake
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Best-Ever Pumpkin Cheesecake
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