Snacks

Peanut Caramel Corn

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This sweet snack might be my new favorite. It takes over our lives during the holidays we make so much of this. One batch can make many treat bags for friends, teachers and family members. It is highly addictive because it is sweet, crunchy and salty from the peanuts. Ask my friend Jeannie about it and she will tell you she ate half a bowl I took to a New Year’s Eve party. One handful and you’ll be hooked.

Tools

  • Tall pot (like 6 qt)
  • Large spoon
  • Large Foil Pan 11 x 19
  • measuring cups

Ingredients                                              

  • One 8 oz bag of Corn Pops*
  • 1/2 lb of butter (2 Sticks)
  • One cup of Dark Brown Sugar
  • 1/2 cup of light corn syrup
  • 8 oz of salted cocktail peanuts
  • 1 tsp of baking soda*

Preheat oven to 250 degrees Fahrenheit. Pour Corn Pops into the large foil pan. Combine butter, dark brown sugar (packed), corn syrup and bring to a boil. Add the baking soda and stir well. This will cause the mixture to FOAM UP hence using the big pot.  Being extremely careful, pour the caramel mixture onto the Corn Pops. Stir the caramel all over the Corn pops until all of the pieces are coated. Sprinkle the peanuts on top of the pops and put into the oven for 15 minutes. After 15  minutes, stir the pops around in the pan. Bake for 15 more minutes and stir again. After 45 minutes remove from oven and cool. When cool  enough to handle break the pieces apart and enjoy! Store in a sealed container.

DELISH TIP 1: I live in Michigan and the Brand of Corn Pops I use is by a local Company called Better Made. I believe Cheetos makes a brand and you could try using it on air popped  popcorn.

DELISH TIP 2:  Make sure your Baking Soda is fresh. If it’s not your caramel mixture won’t puff up. Also, stir the soda in after your caramel has been combined and boiled.

Oreo Truffles

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Oreo Truffles

Fun Oreo Truffles for Halloween

Oreo Truffles – some people call them oreo balls, but “truffles” just sounds soooo much better than balls  don’t you think?

Oreo Truffles are super simple to make, are a kid-friendly dessert, and can be decorated to match the season.  This batch was for a pre-Halloween girls trip up to my friend’s cabin.

Ingredients

  • One 1 1/3lb Oreos
  • 8oz cream cheese
  • One 11 oz bag of white chocolate chips or colored candy melts
  • 1 tablespoon coconut oil
Directions
  • Crush Oreos in a food processor until crumbly
  • Mix room temperature cream cheese with Oreo crumbs until a well combined dough forms
  • Roll into one-inch balls
  • Refrigerate for 30 minutes on a parchment-lined tray
  • Melt white chocolate in the microwave for one minute and stir; then continue in the microwave  for  30 seconds or until melted
  • Using a fork, dip the chilled Oreo truffles into your chocolate, tap off the excess, and then place the truffle on your parchment lined tray
  • Leave plain or decorate with sprinkles and refrigerate until set
  • Store in airtight container in refrigerator until ready to serve
oreo truffles

oreo truffle

S’mores Toast

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Yummy S'mores Toast

Yummy S’mores Toast

 

A tasty snack is that is so sweet and satisfying. It’s also super quick to make AND Kid and Adult friendly.

Tools

• Toaster
• Kitchen blow torch**
• Knife

Ingredients

• Bread
• Hazelnut Spread
• Marshmallow Fluff

RecipeToast your bread.

Spread your hazelnut spread on the toast.

Top the hazelnut spread with a layer of Fluff.

Try not to mix the two together as you only want to toast the Marshmallow fluff.

Torch your marshmallow to the desired doneness and then let cool for one minute.

 

**Delishtip 1- if you don’t have a mini kitchen torch you can put these in a toaster oven or under the broiler for a minute. Just watch it carefully!

Yummy S'mores Toast

Delish Tip’s Yummy S’mores Toast

Delish Tips Hummus Dip

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Hummus is delicious and it’s usually at every get together we go to; either at our house or our friends and families. It’s a mainstream dip nowadays and their are so many varieties to make. This is my original recipe. It is light, fluffy, and creamy and also super quick to make. We had some friends pop over and I whipped up a batch of hummus in about 5 minutes. Way easier and inexpensive than buying it at the store. This recipe serves 4-6 people.

Tools

  • Blender
  • Spatula
  • spoon
  • rasp or zester
  • measuring spoons
  • serving bowl

Ingredients        

  •  One 15.5 ounce can of Garbanzo Beans, undrained*
  • One lemon zested, and juice
  • One Tablespoon of olive oil
  • One Tablespoon of tahini
  • One clove of garlic
  • salt and pepper to taste

Recipe

This isn’t really even a recipe but combining everything in the blender and blending for 2 minutes or until really smooth. Adjust seasoning to your tastes.  If you like more garlic then add another clove. Start with half of the lemon juice and add more if you like it more tart. Put in a nice bowl and garnish with snipped chives or toasted pine nuts. Refrigerate for one-hour minimum. Serve with crackers and cold veggies.

 

DELISH TIP 1: Store your Garbanzo beans in the refrigerator so that when you are ready to make your dip the beans are already cold.

 

 

Salmon Dip

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I wanted to name this dip after my friend Tina’s sweet daughter Mikyla.  It is her absolutely favorite thing I make when we go to visit them at their farm in Gladwin, Michigan. My husband hot smokes salmon for us or we have also used purchased smoked salmon. This is a super quick dip to put together and it’s smokey and delicious on crackers, celery, or with endive as an elegant option. We usually eat this as an appetizer around the firepit or maybe watching our Detroit Tigers but this would be excellent at a ladies lunch or brunch. This recipe easily doubles.  I double or triple the recipe for Mikyla because she takes it for work for her  lunches and if I don’t no one else gets any!! Love you Mikyla!!

Tools

  • cutting board
  • Bowl
  • fork
  • sharp knife
  • rasp/zester/grater

Ingredients                                                                                                                 

  • 8 oz pieces of smoked salmon*
  • One stalk of celery dices
  • Zest of one lemon
  • juice of 1/4 lemon*
  • One small shallot diced*
  • Tablespoon of fresh dill
  • 1/2 cup of lite mayo
  • 1/8 teaspoon of pepper
  • 1/8 teaspoon of salt
  • Crackers, cut veggies or endive

 

 

Recipe

Break the smoked salmon into chunks with your hands. Smash the salmon with a fork until it flakes into small chunks. Zest your lemon, add your diced shallot, celery,  dill, lemon juice, salt, pepper and mayo. Refrigerate for at least an hour so the flavors meld together.

DELISH TIP 1:  I love shallots. If you dont have them use an onion. Sweet onions would be awesome.

DELISH TIP 2: Test the smokiness and saltiness of your salmon. You may not need to add as much salt as I did, or you may need to add more.

DELISH TIP 3: I use Light mayo. You may use whatever you like!

DELISH TIP 4: Use your lemon to taste also. Sometimes the lemons are super juicy and sometimes not. YOu can make a lemon juicier by putting it in the microwave whole for 10 seconds!