5 minute read
Snacks
Marcona Almonds with Smoked Paprika
Recipe from the kitchen of Risa Berris
Ingredients:
2 cups Marcona almonds 1 Tbs olive oil 1 tsp smoked paprika Flaky sea salt
Directions:
Preheat oven to 350°F.
Toss almonds, oil and paprika on a rimmed baking sheet to coat Spread out in single layer and toast, tossing occasionally until dark golden brown, 8-10 minutes.
Transfer to a bowl, sprinkle with salt and toss to coat. Let cool.
Store in airtight container at room temperature.
Crab Meat Spread
Recipe from the kitchen of Linda Klein
My boys (kids and husband) request this for all the Thanksgiving Day football games and Super Bowl. The recipe is so stained from usage that I can hardly read it! Ingredients: Directions:
1 8 oz package of cream cheese 1 tsp milk 1 can crab meat 1 small onion 2 Tbs horseradish (white) Add salt and pepper to taste Allow cream cheese to be at room temperature. In a medium bowl, soften the cream cheese with milk. Add drained can of crab meat. (Crab meat should be flaked and mashed.) Grate in onion. Add horseradish, salt and pepper and mix well.
Excellent served with crackers or on celery.
Basil Pesto Party Almonds
Recipe from the kitchen of Risa Berris
Ingredients:
2 egg whites ¼ cup packed whole basil leaves ¾ tsp salt ½ tsp garlic powder ¼ tsp red pepper flakes 2 cups whole, unsalted almonds ¼ cup finely grated Parmesan cheese
Directions:
Preheat oven to 225°F. Line a large baking sheet with parchment paper and set aside. In a blender, combine egg whites, basil leaves, salt, garlic powder and red pepper flakes. Process on low speed until mixture is pureed. In a small mixing bowl, toss the basil egg white mixture with the almonds until well combined. Let the almonds soak up some of the excess moisture for a few minutes. Stir in the Parmesan. Use a large mixing spoon to transfer the almonds to the prepared pan, leaving any excess basil mixture in the bowl. Spread almonds in a single layer on the baking sheet. Bake for 30 minutes or longer, stirring every 15 minutes, until the basil mixture is dried and the almonds are sufficiently crunchy. Let the almonds cool completely, then store in air-tight container. Can be frozen.
Ultra Crispy Air Fryer Chickpeas
Recipe from the kitchen of Risa Berris
Ingredients:
19 oz can of chickpeas (drained and rinsed) 1 Tbs olive oil 1/8 tsp salt ¼ tsp garlic powder ¼ tsp onion powder ½ tsp paprika ¼ tsp cayenne (optional)
Directions:
Heat air fryer to 390°F. Drain and rinse chickpeas (no need to dry). Toss with olive oil and spices. Dump chickpeas into air fryer basket. Cook for 12-15 minutes., shaking a couple of times. When chickpeas are cooked to your liking, remove from air fryer, taste and add more salt and pepper to taste. Store in an open container. Lasts about a week.
Totally Worth-It Granola
Recipe from the kitchen of Emily Hiber
This recipe is very forgiving. If you do not have one thing, use another. I put it on plain yogurt and any fruit, or on ice cream! It’s crunchy but not clumpy. Ingredients: Directions:
4 cups rolled oats (whole, not quick) 1 (or more) nuts, seeds (I use walnuts, pepitas, and roasted almonds) ¼ cup maple syrup 2 Tbs honey 1 Tbs packed brown sugar 1 Tbs molasses (optional) 3 Tbs butter (melted and cooled) 2 Tbs vegetable oil 1 egg white 1 tsp vanilla extract (or almond) 1 tsp salt 1 tsp cinnamon 1 tsp ground ginger ½ tsp ground clove ½ tsp cardamom Preheat oven to 250°F. Line 2 baking sheets with parchment paper. In a large bowl, combine oats, nuts, and seeds. In a medium bowl, whisk everything else together until it’s a homogenous blend. Pour the wet into the dry and combine thoroughly. Spread evenly on two parchment-lined baking sheets. Put baking sheets in preheated oven on upper and middle racks. Bake for 15 minutes, stir, and rotate trays to middle and upper racks. Repeat baking for 15-minute intervals, stirring and moving to the other rack for a total of 1-hour baking time. Allow to cool. Store in an airtight container. Shelf stable for several weeks.
White Chocolate Carmel Corn with Cashews
Recipe from the kitchen of Risa Berris
Ingredients:
12 cups popped popcorn (from ½ cup kernels) 1 1/2 cup roughly chopped cashews 1 stick plus 2 Tbs unsalted butter 1/3 cup light corn syrup 1 1/4 cups packed light brown sugar 1 1/2 tsp coarse salt, divided ¼ tsp baking soda 5 oz white chocolate, chopped
Directions:
Preheat oven to 250°F.
Place popcorn and nuts in large bowl. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar and ½ tsp salt, and cook until sugar dissolves, stirring once or twice.
Raise heat to high, and bring to a boil (do not stir). Boil without stirring until a candy thermometer registers 248°F, 2-4 minutes. Remove from heat, and stir in baking soda. Pour caramel over popcorn/nut mixture, stirring to coat thoroughly. Transfer to 2 rimmed baking sheets, spreading in a single layer. Bake 45 minutes, stirring twice.
Recipe from the kitchen of Risa Berris
Ingredients: Directions:
Test doneness by removing a few pieces of popcorn from the oven; if they crisp within 1 minute, popcorn is ready. Remove from the oven and immediately sprinkle with remaining salt. Let cool completely. Place white chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until completely melted and completely smooth. Fill a small resealable plastic bag with chocolate and snip a tiny hole in 1 corner. Drizzle chocolate over caramel corn.
Refrigerate until chocolate is set, about 10 minutes, before breaking up.
5 Ingredient Peanut Butter Energy Bites
Ingredients:
Recipe from the kitchen of Julie Ohana chefsavvy,com Directions:
2/3 cup creamy peanut butter 1/2 cup semi-sweet chocolate chips 1 cup old fashioned oats 1/2 cup ground flax seeds 2 tablespoons honey Combine all 5 ingredients in a medium bowl. Stir to combine.
Place in the refrigerator for 15-30 minutes so they are easier to roll. Roll into 12 bites and store in the fridge for up to a week.
