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Sugar Dish Me

"if you can read, you can cook" -my momma

Archive for the ‘Salty Snacks’ Category

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at WordPress.com.

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…






If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…

~Heather

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Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Cheez-Its, From Scratch

with 15 comments

homemade Cheez-Its
This weekend is for snacking. And loafing. Because the weather is garbage. It’s all rainy, but not cozy up with a book kind of rainy (I just looked evuuureeewhere for that clip from The Office where Phyllis rattles off all the rainy day cliches but NBC is holding it hostage). Today was an ugly, cloudy, it-looks-like-rain-but-it’s-really-only-going-to-storm-for-about-5-minutes, 9000% humidity, extra frizzy-haired, and the little boys won’t go outside kind of rainy day.

So I have decided to be a complete couchy potato, eat snacks, only cook things in the crock pot, and immerse myself in all the new fall TV that’s happening.

What are you watching? Looking forward to? Missing?

making homemade cheez-its

I am definitely missing Desperate Housewives. Sooooo sad.

But Bones is on again- looove Bones.

Caught up on Modern Family the other day- still hilarious. But I think the amount of time they devote to talking about Modern Family on GMA is a little bit creepy.

turn out the dough

The Office is in its last season- the kids and I still like to watch this one together, but we miss Michael Scott. Parks & Recreation is entering into its 5th season, and Amy Poehler always takes the cake, though I haven’t jumped into that show just yet this fall.

So with all this lazy couch surfing and TV watching going on, I decided to make us some snacks. Cheese crackery snacks to be exact.

cheez-it dough

These cheese crackers taste almost EXACTLY like Cheez-Its, but without all the preservatives, of course. And because they’re orange I felt like the color was sort of appropriate for fall when all things pumpkin take center stage (Note: there is not any pumpkin in these crackers).

Speaking of pumpkin… I decided to give the Dunkin Donuts Iced Pumpkin Latte a whirl today. Except that I think the girl that works at our Dunkin Donuts must HATE coffee. Because in the three times I’ve visited the only location near us (which by the way is actually just a sad little drive-thru window stuck in the back of a gas station) and an ordered iced coffee, what I’ve actually been handed is a giant cup of sugar and milk poured over ice. The exception today was that my sugared milk was pumpkin flavored. AND I actually asked her to go easy on the sugar because my teeth still hurt from the last time I attempted a DD iced coffee (at least 3 months ago). Sorry, Dunkin Donuts. That was your last chance.

making homemade cheez-its from scratch

These cheese crackers are nothing like the DD sugar milk garbage. They WILL NOT dissappoint.

baking cheez-it crackers

baked cheese crackers

What are you watching this fall? What’s your TV snack of choice? Does your Dunkin Donuts suck as much as mine does?

Homemade Cheez-Its (from THIS recipe at Creative Noshing)

4 ounces sharp cheddar cheese

4 ounces grated parmesan

1 cup all purpose flour

3/4 teaspoon salt

4 tablespoons unsalted butter

1/2 teaspoon paprika

1/2 teaspoon ground mustard ( I actually used a little spicy mustard from the fridge… worked just fine)

2 tablespoons hot sauce (I went with Texas Pete) OR 2 tablespoons water (if you don’t want spice)

Pre-heat the oven to 375. You can prepare a baking sheet with parchment paper, but i found it unnecessary; didn’t even grease the cookie sheet.

Put all the ingredients in your food processor and pulse until coarse crumbs have formed. Add the hot sauce (or water) in a little at a time until dough forms.

Lightly flour a clean work surface and turn the dough out. Divide it in half (makes it a bit easier to work with) and roll the dough out. I left mine sort of thick (see photos) because I like it when homemade stuff looks sort of rustic. Use a pizza cutter or a sharp knife to cut the dough into squares, and then poke that signature “Cheez-It” hole in the center using a toothpick or skewer. Repeat the process with the second half of the dough. Line your crackers up on your prepared baking sheet; they won’t expand like cookies so there’s no need to leave gaps in between.

Bake for 10-12 minutes; they’ll be just a tad bit golden.

Eat ’em warm or let them cool.

Enjoy!

cheese crackers from scratch

Written by Heather @ Sugar Dish Me

September 29, 2012 at 10:33 pm

Baked Buffalo Chicken Rolls

with 22 comments

baked buffalo chicken rolls
There are some things I never, ever get tired of.

morning coffee. getting magazines in the mailbox. finding a mix CD in the car that I haven’t listened to in ages and the anticipation that goes with figuring out what’s on it.

spicy chicken.

I know it’s only been a couple of days since I unleashed the full heated flavor of Hot Habanero Sauce on you, but these Baked Buffalo Chicken Rolls were just begging to be shared.

setting up for baked buffalo chicken rollsSpeaking though, of found CD’s in the car, I popped in a mystery disc the other day that was full of some really special surprises. That also was begging to be shared.

So anyway… spicy chicken.

I never ever lose interest in anything containing the words buffalo and chicken. Those two words coexist as appetizers, salads, sandwiches, pizza. Mac’n’cheese. Wings. The possibilities for buffalo and chicken together are pretty endless. You could probably even pile buffalo and chicken on top of waffles and call them breakfast. This is the south, after all.

But I’m not gonna do that.

spicy chicken, grated broccoli, crumbly blue cheeseBaked Buffalo Chicken Rolls were easily the happiest lunch food we’ve had around here in awhile.

making buffalo chicken rollsWonton wrappers stuffed with broccoli slaw, shredded chicken tossed in your favorite hot wing sauce, and crumbly blue cheese. I know that 68% of the population wants nothing to do with blue cheese. Use something you like. Something un-greasy, like feta. Or spread a bit of laughing cow cheese on the wrappers before you pile on the broccoli slaw. You could opt for no cheese at all… but where’s the fun in that?

rolling up wonton wrappersSituate everything in the center of your wrapper and start to roll.

buffalo chicken rolls ready to bakeNon-stick cooking spray eliminates all the pastry brushing that wraps in the oven usually require. It’s a modern marvel.

buffalo chicken rolls in creamy blue cheeseDip the Baked Buffalo Chicken Rolls in creamy blue cheese dressing. Or ranch if that strikes your fancy. Serve with a pile of celery and carrot sticks and broccoli florets.

Baked Buffalo Chicken Rolls (from Can You Stay for Dinner)

Ingredients

24 wonton wrappers or 12 eggroll wrappers

1 cup shredded chicken

hot sauce to taste (I douse the chicken in Texas Pete)

1 cup broccoli slaw

1/2 cup crumbled blue cheese

nonstick cooking spray

blue cheese or ranch dressing for dipping

To Make

Pre-heat the oven to 400. Spray a baking sheet with non-stick cooking spray and set aside. Prepare your ingredients.

If you need to cook the chicken, cover a boneless skinless breast with water, and bring it to a boil. Poach until the meat is done all the way through, about 10 minutes. Drain the water, let the chicken rest and then shred. Toss the chicken in the hot sauce.

You can use prepared broccoli slaw to save time, or you can use a grater to shred the cleaned and trimmed stalks (shown here). Serve the removed broccoli florets with the finished buffalo chicken rolls.

Lay out the wonton or eggroll wrappers on a clean work surface.

Spread a little broccoli slaw onto each wrapper. A little goes a long way, especially if you are using little bitty wonton wrappers. Top the slaw with a little chicken and then sprinkle a bit of blue cheese on top of the chicken.

Roll up the wrappers by situating them diagonally and folding the bottom corner towards the center. Stop halfway. Fold the two side corners in towards the center. The wrapper will resemble a tiny envelope. Continue rolling until the wrap is sealed. You can use a dab of water to seal the roll off, but usually my finers are damp from handling the hot saucy chicken and they seal off on their own.

Line the rolls up on the prepared baking sheet.

Spray them lightly with nonstick cooking spray and bake for about 10 minutes until they are a light crispy golden brown.

Serve with the blue cheese or ranch dressing.

Written by Heather @ Sugar Dish Me

August 29, 2012 at 10:40 am

Things I Like

with 17 comments

Appetizer Plate
Sometimes I am totally overwhelmed by the sheer volume of awesome things I come across on the daily. I try so hard to remember allllllllll the things I wanna tell you about because they plain old strike my fancy, but then I get distracted by things like baking bread or eating ice cream sandwiches.

Ice cream sandwiches are really distracting.

So before something shiny (OR chocolatey) snags my attention, let me proceed.

Awhile back my sister posted a link to these 27 Indisputable Facts that Everyone Knows are True. Numbers 7, 10, 14, 16, 19, 21, 22, and 23 are particularly awesome.

One day I came across this proposal video. I watched it twice. Then I made Chad watch it. Also I cried. Don’t judge me.

plate full of potato skins
I’m so ready for fall I can hardly even stand it. I want to wear things like THIS.

I’m a teensy bit obsessed with these… like I think I need to make them yesterday…

Photo Courtesy of Undressed Skeleton

And going back to indisputably true things… I really like it when my little Evan leaves me reminder notes taped all over the house or my Andrew sends me text messages just because he wants to talk to me… about nothing really in particular. I really like it when they solicit my approval on their Crayola masterpieces or beg me to join a card game, or pick me flowers from the yard to tuck behind my ear. I really, really, REALLY like alla that.
Also!! When the little boys rave over my baked goods it’s like a badge of honor.

Everyone likes badges. And dogs. Everyone [SHOULD] likes dogs.

I also like loaded potato skins. THEY ARE SO INSANELY ADDICTIVE.

bake the potatoes
Which is a little bit weird because baked potatoes, while pretty good and definitely falling on the list of things I like, don’t really qualify as addictive. Something happens to potatoes when you scoop out the fleshy middle (and save it for hash browns) and replace that middle with cheese.

preparing potato skins
It might be the bacon that sits on top of the cheese that puts these things over the moon. Or the sour cream that goes on top of the bacon. It could be the slight oniony crunch of scallions or chives or the chewy but crisp bite to the potato.

More than likely, it is all of these things, wrapped up into a few bites of deliciously satisfying appetizer goodness. What’s not to like about all that ?delicious
There is SO MUCH to like about loaded potato skins that this pile grew and grew.

Then it disappeared really fast.

how to dress up your baked potato
This morning my mind is pretty much stuck on sugary breakfasts (like those pop tarts I showed you before), so before I tell you all about how to make potato skins (which are a decidedly un-sugary breakfast food), I need to show you one more thing I like.

Overnight Cinnamon Rolls from the Joyful Baker

photo courtesy of Joyful Baker

I like these Overnight Cinnamon Rolls so much that I really wish I’d remembered to make them last night. I’m pretty sure they would more than drastically improve my morning. Coffee cake couldn’t hurt either.

Oh! When you make yourself that pile of potato skins don’t forget that ranch dressing is important on the side. It helps the celery sticks. And while you eat, you should totally watch THIS.

Loaded Potato Skins

Ingredients

Russet (or other thick-skinned, good for baking) potatoes, smallish in size and thoroughly scrubbed. I look for potatoes that, when halved, could be eaten in about 3-4 bites.

olive oil

kosher salt

shredded cheddar cheese

bacon, cooked and crumbled

sour cream

green onions or chives

coarsely ground black pepper

ranch dressing (for dipping)

To Make

Preheat the oven to 400. Rub the potatoes all over with the olive oil and bake for 45 minutes. Remove the potatoes from the oven (but leave the oven on, reducing the heat to 350). Let the potatoes cool, cut them in half, and leaving a little flesh all the way around (don’t scoop all the way down to the skin), scoop the middle out of the potatoes. Set the potato middles aside for something delicious like hash browns.

Rub the insides of the potatoes with the olive oil and then sprinkle with the kosher salt. Line the halves up on a rimmed baking sheet. Sprinkle cheese into the hollowed middles of each potato. Then the crumbled bacon. Bake for another 10 minutes or so, watching for the cheese to melt but not burn. the potatoes will become a little more chewy and a bit crisp at the edges.

Spoon sour cream onto each potato half and then sprinkle with green onions.

Serve with ranch dressing.

 

Written by Heather @ Sugar Dish Me

August 16, 2012 at 1:45 pm

4:15 A.M.

with 26 comments


This morning, a little after 4 a.m., my eyes fluttered open because I heard a noise.

Actually, this is the third time this week that a late night noise has pulled me from my already sporadic slumber. The first two times were weird; once I woke up in a panic and scrambled off the bed around 1 a.m. because I felt certain something was creeping around, and it wasn’t Chad. Chad could sleep through a hurricane, so my scream-and-scramble-for-the-door move didn’t phase him much. He just swung his feet over the edge of the bed towards the floor and sat there rubbing his eyes in the dark, most likely thinking that I’m completely crazy. Then I made him try to sleep all night with the light on.

About the time we both dozed off, maybe around 3 in the morning, the TV in the living room started blasting white noise out of nowhere.

I promise I am not making this up.

Several mornings this week when I have gone into the kitchen to put the coffee on and start breakfast, my oldest son, Andrew, has been perched on the couch with a blanket quietly watching re-runs of The Office. As soon as I flip the light switch and start to wonder why the TV is on, his head pops up from behind the cushions like as if it’s the middle of the day. “Hi Mommy!”

“Why are you up?,” is all I can muster in my pre-coffee before dawn coma.

“Bad dreams… couldn’t sleep. Can we have pancakes?”

Geez.

So back to this morning at 4 a.m. A noise woke me up and when I sat up in bed to identify the source, I realized it was the TV. Not scary white noise TV like earlier this week, but little boys parked on the floor watching cartoons TV. And sure enough, upon opening my bedroom door and padding through the house, I found two little boys in a mess of pillows and blankets sprawled across the floor watching cartoons at 4:15 in the morning.

And they had yet to fall asleep.

I crashed the middle-of-the-night cartoon party and shooed my boys off to bed, managing to catch a teensy bit more sleep before my morning routine started calling. The only good that came of the whole mess was that they both slept until after noon. When I pressed the issue over cereal and milk at 2 p.m., expecting to hear tales of crazy nightmares or scary bumps in the night, they told me that they were simply staying up to see if they could do it.

Remember when you were a little kid and you just stayed up all night for no reason other than to see if you could? Completely the opposite of now, when I’m thrilled to pieces if I hit the sheets by 11 p.m. Or better yet, 10.

I can’t wait to see what kind of interruptions this night will bring…

southwest style pizza with black bean sauce
Typically I can offer you some clever liaison between what’s going on in my life and the recipe I’ve decided to share, but sleep-deprived as I am this week, It’s just not happening. I made this southwest inspired pizza shortly before we went on vacation. Chad talked about it for a week, so I’m guessing he liked it alright.

I used a whole wheat crust, but a jalapeno cheese crust would have been even better. In place of sauce I made a paste with some leftover black beans, a heap of seasoning, and a bit of chicken broth.

bean paste and dough
corn, peppers, and onions on pizza
I sprinkled corn, bell peppers, red onions, and tomatoes over the black bean sauce.


Added a little shredded chicken and a heap of shredded cheddar jack cheese.

Southwest Pizza
And then happily smothered each slice with guacamole and sour cream.

veggie-full pizza with guacamole and sour cream
So without further ado, because I’m looking forward to sleep and hoping to get through the night without any paranormal activity, I give you Southwest Black Bean Pizza.

Southwest Black Bean Pizza

Ingredients ** ingredients listed below yield 1 large pizza, but one dough recipe will yield enough dough for two crusts. I freeze the extra dough, but if you want to use all the dough just double the other ingredients**

1 recipe Simple Homemade Pizza Dough (Note: I used 2 cups whole wheat flour and 2 cups all-purpose flour to make the wheatier crust shown here. If you want to try this with a jalapeno cheddar crust, knead 1/4 cup chopped fresh jalapenos and 1/2 cup shredded cheddar cheese into the dough before the first rise) OR 1 package prepared pizza dough

1 recipe Black Bean Sauce (Below)

1/2 cup frozen whole kernal corn, thawed

1/2 cup green bell pepper. diced

1/2 cup red onion, diced

1 cup fresh tomatoes, diced

1 1/2 cups shredded cheddar jack cheese

1/2 cup shredded chicken

sour cream and guacamole to garnish

**Black Bean Sauce** based on THIS recipe from Good Life Eats

  • 1 can of black beans (or approximately 2 cups cooked), drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • chicken broth, vegetable broth, or water

To Make

To make the black bean sauce, add the black beans, cumin, chili powder, garlic powder, black pepper, and cayenne pepper to a food processor or blender. Pulse a few times and a thick paste will begin to form. Add in the broth or water a tablespoon at a time until you reach your desired consistency.

Spread the black bean sauce across the pizza dough. Sprinkle the bell peppers, red onions, corn, and tomatoes over the black bean sauce. Cover with cheese and chicken and bake according to the directions for your pizza crust.

Garnish each slice with guacamole and sour cream.

Southwest Pizza

 

Written by Heather @ Sugar Dish Me

August 2, 2012 at 10:50 pm

Quick & Simple

with 17 comments


We all know that weekday rush to put some semblance of nutrition on the dinner table in a reasonable amount of time. Monday through Friday means work, school, traffic, activities, homework, stress. Stress.

More Stress.

Raise your hand if you wanna stress about what to eat! Anyone? Hullo?

Right. Me neither. Pinterest has yielded, yet again, another tasty and quick we-have-too-much-crap-to-do-and-are-trying-to-avoid-the-Taco-Bell-drive-thru recipe. Taquitos!

Stop. Do not eat the taquitos rolling under the obscure heat lamp at the gas station next to the mystery hot dogs. Don’t even think about buying the giant box of pre-fried taquitos that’s on sale in the freezer aisle in the grocery store. Have you ever read the nutrition label on those things? You need a PhD to pronounce the first 5 ingredients. Bad. I made the filling for these ahead of time the other day and then took just a few minutes to roll up the tortilla shells, brush with a tiny bit of olive oil, and bake when we got home from all our after school/work running around.


With a hand mixer combine cream cheese, salsa verde, lime juice, cumin, chili powder, onion powder, and minced garlic.


Fold in fresh chopped cilantro and green onions.


I used queso fresco all crumbled and yummy. You could use whatever cheese makes you happy- pepper jack, a cheddar/jack blend, shredded sharp cheddar cheese- the queso fresco was mild and melted with the cream cheese to give the filling a nice creamy texture.

If you’re making the filling ahead of time, stir in your cooked chicken, cover, and here is where you’ll refrigerate this filling for later. Otherwise, lightly oil a 9X13 baking dish, preheat the oven to 425, and get ready to roll.


Place the filling along the bottom third of the tortilla shell (I used flour tortillas) and roll them up as tightly as you can without tearing the tortilla shell.


Seasoned Chicken Cheesy Filling deserved a close up.


Line your rolled up taquitos in the prepared baking dish and lightly spray with cooking spray. I do not have cooking spray, so I just lightly brushed mine with olive oil. Sprinkle with a tiny bit of kosher salt. Bake for about 15-20 minutes. The end result will be crispy and golden. Serve with salsa, sour cream, and/or guacamole. I made a great big green salad and we enjoyed this a quick & simple weeknight meal.


Thank you to my source for this recipe, Chef in Training, and her source, Pennies on a Platter, and what appears to be the origin, Our Best Bites.

Baked Chicken Taquitos

Ingredients

3 ounces of lowfat (Neufchatel) cream cheese

1/4 cup salsa verde

the juice from half a lime

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

2 cloves garlic, finely minced

2 green onions, finely chopped

3-4 tablespoons chopped fresh cilantro

2 cups of shredded, cooked chicken

1 cup shredded cheese (queso fresco, pepper jack, sharp cheddar, your preference)

small flour or corn tortillas (I used a mid-sized flour tortilla)

a pinch of kosher salt

cooking spray or a little olive oil for lightly greasing the pan and brushing the tortillas)

To Make

To cook the chicken: place 2 large boneless skinless chicken breasts in a saucepan and just cover them with water. Bring to a boil, reduce the heat to a simmer, and continue cooking for about 15 minutes- until the chicken is cooked all the way through. Remove from the pan and let it cool. Shred it with a fork and set aside.

For the filling: In a large bowl using a hand mixer, blend together the cream cheese, salsa verde, lime juice, cumin, chili powder, onion powder, and garlic. Using a spatula or a large spoon, fold in the green onions and the cilantro. Then add the cheese and the chicken. Stir until well combined.

To assemble and bake: Preheat the oven to 425 and lightly spray a 9X13 pan with cooking spray or brush with oil. Fill the lower third of each tortilla shell and roll tightly. Line the stuffed and rolled tortillas in the prepared pan. Lightly spray with cooking spray or brush with oil, sprinkle with kosher salt, and bake for 15-20 minutes, until crispy with the edges lightly browned.

Written by Heather @ Sugar Dish Me

March 1, 2012 at 9:59 am

Posted in Dinner, Lunch, Salty Snacks

Tagged with , , ,

Pretzel Party

with 12 comments

This past Friday, while I was waiting for Chad to come home from work, I got out all the sprinkles in the cabinet and had a party.

Fridays afternoons are fun! On Fridays, if I’m lucky, my sweetheart gets home from work at noon. Instead of leftovers or tuna fish sandwiches at the kitchen table, we hop in the car and go on little mini dates before the little boys get home from school. This break in the routine is as good a reason as any to throw a salty sweet bash with sprinkles.

 Our mini dates aren’t fancy. Sometimes we just eat sandwiches someplace besides the kitchen table. Other times we run errands or pay bills. There are days we just sit in the car and share a peanut butter fudge milkshake.

Where we go never much matters to me. Just like whether or not my chocolate dipped and sprinkled pretzels are of show quality isn’t that important.

Pretzel parties, like Friday afternoons, are more about how much fun you had creating— a memory, a shared musical interlude while you fill up the tank with gas, or a salty sweet snack— than they are about the end result.

But the end result was pretty great, too.

Chocolate Dipped Pretzel Party

Ingredients

pretzels

chocolate

sprinkles

***Note: I made some with white chocolate and dark chocolate. White chocolate chips are very annoying to melt. They burn easily and if there is a drop of moisture anywhere the chocolate clumps and is ruined. I recommend the white Almond Bark for this reason. Instructions for melting and dipping are on the package. Chocolate Almond Bark is a letdown for me, though (the taste is artificial), so my preference is to melt my favorite chocolate chips (semi-sweet, milk chocolate, dark chocolate…).***

To Make

Melt the chocolate (I prefer to melt mine in a saucepan on the stove and keep it over the lowest heat, stirring occasionally). Dip the pretzels. Set them on parchment paper, a wire rack, or a sil-pat. Before they cool completely get your sprinkles. Have a party.

Written by Heather @ Sugar Dish Me

February 6, 2012 at 9:55 am

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