Dill Dip

Dill Dip with Veggies

This dill dip is very easy. You can tell it is a big hit when it's almost gone by the time I get out the camera to take a picture.

Dill Dip
1 cup sourcream
1/4 cup mayo
4 teaspoons dried dill weed
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

• Combine all ingredients. Serve with veggies.

Notes: Make the dip a couple hours ahead of time so the flavors have a chance to blend together.

Jalapeno Popper Spread - Guest Blogger Jason Ring

Jalapeno Popper Spread

Bacon Jason

Guest Post by Jason Ring.

Becky asked if I would be a guest blogger, and I would be crazy to say no. The recipe I am sharing today is Jalapeno Popper Spread. I developed this recipe from one that I stuff in jalapenos and cook over the grill. Sometimes the grill is not an option, and this dip is a convenient make-ahead if you are entertaining. The reason I share this recipe is that I know Becky's husband, Matt, enjoys this dip.



 
Jalapeno Popper Spread
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 small can chopped green chilies, drained
1 small can diced jalapeno peppers, drained
3 slices bacon, cooked and crumbled
1/2 cup grated Parmesan cheese

• Stir together cream cheese and mayonnaise in a large bowl until smooth.
• Stir in green chilies, jalapeno peppers, and bacon.
• Pour mixture into a microwave safe serving dish and sprinkle with Parmesan cheese.
• Microwave on High until hot, about 3 minutes.
• Serve with Wheat Thins or taco chips!

Note: I have jalapeno plants growing in my planter garden right now and hope to make this using fresh jalapenos this summer.

Pretzel and Fruit Roll-Up Campfire

Campfire snack made from pretzel sticks and Fruit Roll-Ups

We made these fun little campfires as a take home snack at our Vacation Bible School. Even the littlest kids could do it with very specific instructions.

Pretzel and Fruit Roll-Up Campfire Snack
Pretzel sticks (each fire uses 3 sticks)
Fruit Roll-Ups (1 Fruit Roll-Up = 2 fires)

• Remove the plastic back from the Fruit Roll-Up and cut plastic into two pieces. Cut the Fruit Roll-Up into 8 pieces, 4 for each fire.
• Place one piece of plastic on the table.
• Place one green piece of roll-up flat on the plastic.
• Place one whole pretzel stick on the green roll-up.
• Break a pretzel stick and place the pieces perpendicular to the whole stick to make an X.
• Break another pretzel stick and add the pieces to the X to make a snowflake.
• Place one red piece of roll-up flat on top of the pretzels. 
• Bend or ball up the remaining red and yellow roll-ups to make a flame and place on top of the flat red piece.
• Eat snack.

Notes: The Fruit Roll-Ups that I had were red, yellow, and green. Any red or yellow roll-up or even Fruit by the Foot would work for this.

Radish Dip

Radish Dip with Crackers

My friend makes a radish dip served with Bugles. I've had it a couple times, and it's always a big hit. When I "googled" radish dip with Bugles, a bunch of different recipes came up. So I decided try my hand at it too; here's my take on radish dip. For some reason it is really good with Bugles, but it's also good with crackers.

Radish Dip
1/2 lb. radishes
1/2 teaspoon salt
4 oz. cream cheese, softened
2 Tablespoons mayo
3 Tablespoons sour cream
1 Tablespoon sugar
1/2 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 - 1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup chives or green onions, sliced

• Chop or food process the radishes and add salt. 
• Move to a strainer to drain off the juice. Let sit for at least 10 minutes, occasionally stirring and pressing out the juice.
• In a medium bowl, combine cream cheese, mayo, sour cream, sugar, Worcestershire sauce, and spices. 
• Stir in radishes and chives or onion. Season with salt if necessary.
• Serve with crackers or Bugles.

Notes: If you feel the peppery, radishy taste is too strong, add more cream cheese, mayo, and sour cream to tone down the flavor.

Homemade Granola

Homemade Granola

I love the granola recipe that Ina Garten uses for Fruit Crunch Sundaes. I use a few more oats and change up the nuts, but her method is great. We eat this plain for snack, with milk and dried fruit as a breakfast cereal, or with yogurt and fruit.

Homemade Granola
3 cups old fashioned rolled oats
1 cup sweetened, shredded coconut
1/2 cup chopped almonds
1/2 cup chopped pecans
6 Tablespoons canola oil
4 Tablespoons honey

• Preheat the oven to 350*.
• Toss the oats, coconut, nuts, oil, and honey together in a bowl until they are completely combined.
• Pour onto a greased sheet pan.
• Bake about 20 minutes, until golden brown, stirring occasionally.
• Remove the granola from the oven and allow to cool, stirring once.
• Store in an airtight container.

 Notes: A trick for measuring the honey is to measure the oil first; then the honey slips right out of the measuring spoon.
 

Granola with yogurt and bananas

Sweet and Salty Rainbow Popcorn

Sweet and Salty Rainbow Popcorn

This sweet and salty popcorn is a favorite of ours. My recipe is based on one from a book that came with our stove top popper. The best feature of this popcorn is that it's easy to make it in different colors. Each of my kids has a favorite color, or sometimes we make Packer or Brewer colors. Very fun!

Sweet and Salty Rainbow Popcorn
1/3 cup popcorn
1/4 cup sugar
3 T canola oil
2 drops food coloring

• Add ingredients to a stove top popper.
• Place the popper over a burner heated to medium (an electric burner requires preheating, a gas range does not).
• Turn the crank to mix the ingredients. Continue to turn occasionally as the popper heats up.
• Once the popping starts, make sure to keep turning the crank until the popping stops.
• Remove from heat and empty the popper onto a cookie sheet. Season with salt.
• Repeat with the next color.
• When finished, take the popper to the sink and fill with hot water and dish soap for easy clean up.

Notes: For rainbow popcorn I usually start with yellow, then orange, red, purple, blue and green. More food coloring might be needed, depending on the brand you're using.

Question: What is your favorite type of popcorn (buttered, kettle, cheesy, etc.)?

Crostini and Veggies with White Bean Dip

Crostini and Veggies with White Bean Dip

Crostini is simply little slices of toast. You can use store bought bread to make it, or homemade bread works great too. The bean dip is nice because it's dairy free and the food processor does all the work. This is a great snack because it has something for everyone.

Crostini
Thin slices of bread (about 1/4 inch)
Olive oil
Salt and pepper

• Preheat oven to 350*.
• Brush both sides of the bread slices with oil.
• Cut slices of bread into chip size pieces.
• Arrange bread on a sheet pan.
• Sprinkle with salt and pepper.
• Bake at 350* for 10-12 minutes, flipping once.

 White Bean Dip
1 14oz can cannellini beans, rinsed and drained
2 cloves garlic, pressed
2 Tablespoons extra virgin olive oil
1 Tablespoon lemon juice
Fresh herbs (mint, thyme, basil, oregano, parsley, etc.), chopped
Salt and pepper
Chives or green onion tops, chopped for garnish

• In a food processor or blender, pulse to combine beans, garlic, oil, lemon juice, and herbs.
• Add salt and pepper to taste.
• Garnish with chives or green onions.

Notes: You can use whatever herbs you have on hand; I like thyme and mint.

Question: When was the last time you used your food processor?

Ants on a Log

Ants on a Log

Ants on a log might not seem too exciting, but everybody likes them. We've tried some variations but keep coming back to the good old standard: celery, peanut butter, and raisins. One of my kids likes to put peanut butter on a cracker and top it with craisins. He calls it Red Ants on a Rock. We also made up a Wisconsin version of ants on a log using celery, cheese spread, and craisins--nobody really liked it. The cheese spread would probably be better on a pretzel rod, but that defeats the purpose of sneaking in a vegetable at snack time. I think we'll stick to the original.

Ants on a Log
Celery ribs
Peanut butter
Raisins

• Wash celery and cut into three to four inch logs.
• Spread peanut butter on celery logs.
• Top with raisins.

Notes: It is easier to spread the peanut butter if the celery is dry.

Question: What is your favorite childhood snack?