Category: Snacks

Peanut Butter & Jelly Sandwich

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Dawn and Ali’s recipes for PB&J. Decisions, decisions….

Dawn‘s recipe

  • 2 slices of bread – we like honey wheat
  • Spread a generous portion of crunchy peanut butter on one slice of bread
  • Spread a smaller portion of grape jelly on a different slice of bread – just to cover, not too thick
  • Slap together
  • Eat around the crust side first and save the soft middle for last
Ali’s recipe
  • 2 slices of bread – we like honey wheat
  • Spread a normal portion of peanut butter (crunchy or creamy) on both slices of bread
  • Spread a smaller portion of strawberry jelly on top of only on of the slices of bread
  • Slap together
  • Cut into 4 quarter pieces
 Ali’s variation – instead of strawberry jelly, try honey

Gramie Kaslon’s Sangria

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Three cheers for Gramie Kaslon’s Sangria recipe…

Ingredients

  • 1.5 Liter White Zinfandel
  • 3/4 C. simple syrup (recipe follows)
  • 3/4 C. Brandy
  • 1/2 small apple
  • 1/2 small orange
  • 7-Up or Sprite
Simple Syrup
  • 1 C water
  • 1 C sugar

Warm over medium heat on stove until sugar dissolves.

Directions

Cut half of the apple and orange (with peels) into small bite sizes.  Place in pitcher.  Add rest of the ingredients, except the soda.  Let chill.  Add soda when served.

Pa Kaslon’s Guacamole

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This delicious guacamole recipe comes to us from the kitchen of Pa Kaslon…

Ingredients

  • 4 ripe avocados
  • 1 C chopped tomatoes
  • 2 T chopped onion
  • 1 T chopped jalapeños
  • 2 T chopped cilantro
  • 1/4 tsp garlic
  • 1/4 tsp salt
  • 2 T lemon juice

Directions

Cut the avocados in half and take out insides with a spoon.  Place in a medium size bowl and mash with a fork.  Add all other ingredients and mix.  Add more salt and jalapeño to taste.

Seven (or so) Layer Dip

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Jennifer Sutter’s (nearly) seven layer dip recipe for the win…

Ingredients

  • One large can of refried beans
  • Two packages of hot and spicy taco seasoning
  • One large tub of sour cream
  • One to two small cans of diced green chilies
  • One large jar of Pace Picante Sauce HOT!
  • One large bag of shredded Mexican cheese

Ok, it it is not 7 layers but I NEVER put black olives or lettuce on it!  But if ya want to knock yourself out!

Directions

In a large bowl beat beans with hot and spicy taco seasoning so all of the beans are smooth! Spread over the largest platter that you own. Next, spoon on sour cream, chilies, picante and Mexican cheese.
Cover, chill, and serve with Tostitos Restaurant Style Tortilla Chips!

Best eaten in front of a 50″ plasma TV with a cold Coors Light while watching the Indianapolis Colts WIN!

Jen’s Very Famous Beer Dip

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This beer dip only has 4 ingredients. Enjoy responsibly.

Ingredients

  • Two 8 ounce packages of cream cheese softened
  • 1 package of Hidden Valley Ranch Dip mix
  • 2 cups of shredded cheddar cheese
  • 12 pack of COORS LIGHT

Directions

Mix the first 3 ingredients together in a large bowl while drinking Coors Light. Slowly pour 1/3 of a cup of Coors Light into bowl and mix.  Be very careful not to spill the beer.
May look a little mushy at first but continue to stir, cover and chill overnight.
Serve with a fresh 12 pack of Coors Light, Wheat Thins, Trisquits or maybe some Ritz Crackers.

Christmastime or Anytime Snack Mix

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A big batch of snack mix to make at Christmastime or anytime…

Ingredients

  • 1 12 oz bottle popcorn oil
  • 1 package of dry ranch dip
  • 16 oz box Cheezits
  • 2 packages of Goldfish crackers
  • 2 packages Munchems (Note: These crackers have been discontinued. Replace with a thin, crispy cracker of your choice)
  • 2 packages of Bugels
  • 1 jar unsalted peanuts

Directions

Add the crackers, pretzels, and nuts into a big bowl. In a small bowl, stir together the oil and ranch seasoning. Combine.

Pour the mix onto a large roasting pan and bake @ 250 degrees for 45 minutes, stirring every 15 minutes.