Ava's Favorite Snack

I made a big batch of "trash" as some people call it before Christmas this year, and Ava declared it the best food to ever grace her mouth. Seriously, every time she ate some she told me I was the best "cook" in the universe. It's so easy to make, and it really is yummy. I have modified the recipe from one a friend gave me many years ago.

2 bags microwave popcorn (butter flavor) popped

3 cups frosted cheerios

1 1/2 cups pecan halves

1 cup cashews

14 oz. bag of chocolate m & ms

10 oz. pretzel sticks

2 pkgs. 10 oz vanilla white chips

2 TBS oil

Mix all ingredients except white chips and oil. In microwave or saucepan melt the white chips and oil until smooth. Immediately spread melted mixture over the other ingredients and toss to coat. (I use 2-3 huge bowls for this.) Then spread onto 2 wax lined baking sheets and let dry for 2 hours. Store in airtight container. (I store this in my large tupperware cake container turned upside down- the part the cake sits on is the lid in this case.)

You can also add a bag of english toffee bits or whatever your heart desires. Pretty hard to mess this up. I'd like to add some chocolate chex someday if they really make those and I am not making them up in my mind.

Chicken Empanadas

4 boneless, skinless chicken breasts, cooked and diced
2 cups Monterrey Jack cheese, shredded
6 ounces cream cheese, softened
1 tablespoon ground cumin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 jalapeno, seeded and diced finely
2 (15 oz) packages refrigerated pie crusts

Combine the chicken and all other ingredients except pie crusts. Unroll the first pie crust onto a lightly floured surface and roll it gently into a slightly larger circle. Cut out approximately 4-inch circles using a cookie or biscuit cutter. Using one finger, wet the entire edge of a small circle with water. Place one heaping tablespoon of filling in the center of the circle and then fold the dough in half. Use a fork to seal the edges. Repeat for all the small circles. You can roll the dough remnants out again and cut more circles if you have remaining filling to be used.

Grease a baking sheet with cooking spray and arrange empanadas on the sheet about 2 inches apart. Bake for 15 minutes at 400 degrees. Serve with sour cream and salsa for dipping.

Sausage Balls

1 pound ground sausage (can be regular, sage, or spicy)
2 cups Bisquick baking mix
1 cup grated cheddar cheese

Mix all ingredients well in a large bowl (it's really easiest if you just use your hands to mix) until blended well. Roll into medium-sized balls. Spray a baking sheet with cooking spray and arrange balls about 2 inches apart on the sheet. Bake at 350 degrees for approximately 25 mintues.

Note: you can make these ahead and freeze them; however, they will bake better (and faster) if you thaw them completely before baking.

Muddy Buddies

(also known as Puppy Chow, if you prefer.)

9 cups Corn Rice Wheat Chex Cereal
1 cup chocolate chips
1/2 cups peanut butter
1/4 cups butter
2 teaspoons vanilla
1 1/2 cup powdered sugar

Place cereal in a large bowl and set aside. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on high for 1 minute and stir. Microwave for 30 seconds longer and stir mixture until smooth. Stir in vanilla.

Pour sauce over cereal and gently stir until evenly coated. Spoon half of the mixture in each 1-gallon re-sealable plastic baggies. Add 3/4 cup powdered sugar to each bag and seal. Shake the bag until everything is coated. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.

Sandwich Sushi

This was one of the finger foods I served at Ethan's first birthday party and I should have made twice as much because they were all gone in a flash. This would be great to make for a shower too.

4 large tortillas (12 in. diameter)(I used tomato-basil flavored wraps)
1 1/2 cups shredded lettuce
8 oz. sour cream and chive cream cheese, softened
1/2 pound (8 oz.) sliced deli turkey (or other deli meat)

Spread the cream cheese on the entire surface of the tortilla. You should use approximately 1/4 of the cream cheese on each tortilla. Next, lay the sliced deli meat flat down the center of the tortilla. Again, use about 1/4 of your meat in each tortilla. Sprinkle about 1/4 cup of shredded lettuce on top of the deli meat.

To roll up the tortilla, first fold it one third of the way and then roll it up tightly. Gently press on the finished roll to seal the edge and hold it in place. Then slice the tortilla in approximately 1 to 1 1/2 inch slices, discarding (or eating!) the ends.

Yield: approximately 32 pieces

Chocolate Truffles

Another Kraft Food and Family recipe.

2-1/2 pkg. (20 squares) Baker's Semi-Sweet Chocolate
1 pkg. (8 oz.) cream cheese, softened
Decorations: finely chopped peanuts, multi-colored sprinkles, cocoa powder and powdered sugar

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on waxed paper-covered baking sheet.

Melt remaining chocolate. Use fork to dip some truffles. Return to baking sheet and decorate with sprinkles or peanuts. Decorate the un-dipped balls by rolling in cocoa powder or powdered sugar. Refrigerate all truffles for 1 hour.

Oreo Fudge

This recipe is courtesy of Kraft Food and Family Magazine.

8 squares of Bakers Semi-Sweet baking chocolate (or any semi-sweet baking chocolate)
1 can sweetened condensed milk
2 teaspoons vanilla
10 oreo cookies chopped


Microwave chocolate and condensed milk in large microwaveable bowl on medium 2 to 3 min. or until chocolate is almost melted, stirring after each minute. Add vanilla; mix well. Stir in chopped cookies.

Line 8-inch square pan with foil or parchment paper, with ends of foil extending over sides of pan. Spread chocolate mixture into pan.

Refrigerate for 2 hours or until firm. Use foil handles to lift from pan. Cut into 1-inch squares.

Black Bean Salsa

Ok, ya'll. This is the absolutely best black bean salsa in the world. Possibly my favorite dip too - and that's saying a lot. But I do like those black beans. This recipe was given to me by my aunt Pam right before Casey and I got married.

2 cans black beans, rinsed
2 cans Rotel-type tomatoes
2 teaspoons minced garlic (or 1 teaspoon garlic powder)
1 small package frozen corn
1/2 - 1 cup chopped onion (green or red)
1/3 - 1/2 cup minced fresh cilantro
3-6 tablespoons lime juice
1 tablespoon chili limon spice
1 teaspoon fajita seasoning
1-3 teaspoons ground cumin
2-5 drops of hot sauce (or more if you like)

In a large bowl or container, combine all ingredients. Store covered in refrigerator.

Microwave Pecan Brittle

I made this as Christmas gifts last year and had many requests for the recipe. This stuff is GOOD.

1 cup white sugar
1/2 cup light corn syrup
1/4 tsp. salt
1 1/2 cups pecan pieces (chopped chunky)
1 tsp. vanilla (Mexican vanilla is the best)
1 TBS butter
1 1/2 tsp. baking soda

Butter a (rimmed) cookie sheet well. Combine sugar, corn syrup, and salt in glass pyrex or other microwave safe bowl. Do not use plastic. Cook 4 minutes on high. Add pecans, stir well and cook 4 more minutes. Add vanilla and butter. Stir well and cook 2 more minutes. Remove from microwave and add soda. Stir well but quickly, only 8-10 stirs to get soda mixed in. Mixture will start to foam up when soda hits it. Immediately pour out onto buttered cookie sheet and scrape all out at once. Quickly pick up cookie sheet and spread the mixture out by leaning the sheet to and fro. (Act fast because this stuff starts to harden very fast.) DO NOT spread with a knife or any other utensil. Let it cook completely. Turn out the hardened piece onto wax paper. Wipe off extra butter from it so it won't be greasy. Break into pieces by whacking it with the handle end of a table knife.