Category Archives: Snack

Chex Mix… Buffalo-Style

Alright, I’m going to do it… Here comes a plethora of recipes to satiate your craving for something “Buffalo” ie. hot sauce, inspired for Sunday.  Some are my recipes and others come from fellow food bloggers – I’ll be sure to indicate who and where so you can check out their sites too… Here goes!

Chex Mix… Buffalo-Style
4 cups Rice Chex cereal
4 cups Wheat Chex cereal
4 cups Corn Chex cereal
2 cups pretzel twists
6 tablespoons butter
2 1/2 tablespoons hot sauce
1 packet ranch dressing mix
2 teaspoons celery seed

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Homemade Honey Roasted Peanuts

I was craving something sweet and salty last night and decided to tackle making homemade honey roasted peanuts (without the high fructose corn syrup in every brand in the store) and here’s what I came up with.  I’m going to try another batch tonight with cashews… I can’t wait to try those!

2 cups raw peanuts
2 tbsp honey
2 tbsp water
2 tbsp peanut oil
1/4 cup sugar (plus extra for dusting)
1/2 tsp salt

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How to: Peanut Butter with Dried Cranberries!

homemade_peanut_butterRecipe after the jump…

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Shoestring Frizzled Onions


If you’re not familiar with The Pioneer Woman, and you like my blog, you should be.  Ree describes herself by saying, “I’m a thirty-something ranch wife, mother of four, moderately-agoraphobic middle child who grew up on a golf course in the city. I attended college in Los Angeles and wore black pumps to work every day. I ate sushi and treated myself to pedicures on a semi-regular basis. Then, on a brief trip to my hometown, I met and fell in love with a rugged cattle rancher. Now I live in the middle of nowhere on a working cattle ranch. My days are spent wrangling children, chipping dried manure from boots, washing jeans, and frying calf nuts. I have no idea how I got here…but you know what? I love it. Don’t tell anyone”

One of my favorite recipes from The Pioneer Woman is her Onion Straws.  They’re out of this world, and if you don’t believe me, make them, then complain.  I betcha no one will be complaining after eating these suckers!  I’ve only made a couple of changes in my revised recipe below, most notably, adding one more onion (I can’t get enough of these things) and throwing some chili powder in the mix.  So, run, don’t walk home from work tonight to add these to your dinner table… Just like bacon, they go with just about anything!

TDD’s Shoestring Frizzled Onions

2 large onions
3 cups buttermilk
3 cups flour
1 and a 1/2 tablespoon salt
Lots of black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
canola oil

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Truffled Parmigiano Popcorn!


When I’ve had a rough day, it’s all I need to pull myself together (well, actually add a good glass of wine and then I’m set)!

I was first introduced to Truffled Parmesan Popcorn while doing a stink of work and living out of The Island Hotel in Newport Beach, CA a couple of years ago and since then, I maintain a stock of truffle butter and truffle oil for just this purpose!

I know it probably sounds a little weird, but don’t be a hater until you try it.  The best way to prepare it is to make the popcorn on the stove (preferably in a Whirley-Pop), while at the same time melting a little truffle butter in a seperate saucepan.  Once the popcorn is popped, quickly grate Parmigiano Reggiano over the top, tossing gently to mix thoroughly through the popcorn.  Then drizzle with the truffle butter and season to taste with good salt.  At The Island, they grated some black truffle over the top, but for $$$-sake, I don’t keep truffles in the pantry.  So, give it a try and let me know what you think – you might just become addicted!


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Tip of the Day: Perfectly Popped Popcorn

Making popcorn from “scratch” is so easy, it amazing to me that someone thought it necessary to make a microwaveable version (full of processed crap).  Especially, because it can be a healthy, high fiber snack, if you don’t add too much butter.

Here’s my “recipe” for a perfectly popped batch…

Heat about 2-3 tbsp of oil (sometimes I use corn oil, and sometimes I splurge with truffle oil) in a large pot with a tight fitting lid.  Heat over high heat until very hot.  Add 1 cup of popcorn, cover and shake vigorously across the burner.  Leave the heat on high until the popcorn begins to pop, which usually takes about 30 seconds.  As the kernals pop, continue to shake vigorously – this helps prevent popped corn from burning and keeps the unpopped corn on the bottom of the pan.  Keep shaking until the popping subsides, usually about 2 minutes.  Remove from heat, dump into a bowl and salt.  Toss with butter or parmesan or truffle oil, if desired…



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