Kale Chips

Light, crisp, delicious
Words cannot do it justice
A healthy surprise!

*My kids went crazy for these kale chips.  They are so yummy - great on salads or just right out of the bowl!  I know, this doesn't sound amazing, but it really is.  A must try!

Kale Chips

From Leite's Culinaria

Ingredients:

Kale, rinsed, dried thoroughly, stems removed, chopped*

Extra virgin olive oil

Salt

*I used prepackaged Cut N' Clean Kale, which makes this oh so much faster!  The kale's already rinsed, dried, & chopped.  Simply remove any pieces of stem.  I found this product at WalMart.

Directions:

1.  Preheat the oven to 325°.

2.  Line baking sheets with parchment paper.  1lb of prepared kale will take three or four baking sheets.

3.  Spread the kale out on the baking sheets.  Drizzle the olive oil lightly over the kale.  Toss until the kale pieces are completely coated.  Spread the kale out into an even layer.  Sprinkle generously with salt.

4.  Bake until the edges are lightly browned.  This takes about 12-17 minutes, but you should start checking at 10 (smaller chopped kale will get done faster).

5.  Transfer the kale to parchment or paper towels, spreading into an even layer, to cool completely.  Serve!

Smores Snack Mix

Camping meets party
Graham, marshmallow, chocolate
No fire required!

Smores Snack Mix

Adapted from Chex Snack Mix

Ingredients:

4 cups Golden Grahams cereal

1/2 cup semi-sweet chocolate chips

1/4 cup butter

1/2 tsp vanilla

3 oz container Kraft Mallow Bits

1/2 cup powdered sugar

Directions:

1.  Line a baking sheet with parchment paper.  Set aside.

2.  Measure the cereal into a large bowl.  Set aside.

3.  Combine the chocolate, butter, and vanilla in a medium bowl.  Microwave until the chocolate is just melted, stopping to stir often.  The mixture should be smooth.

4.  Pour the chocolate mixture over the cereal.  Toss until the cereal is evenly coated.

5.  Add the Mallow Bits and the powdered sugar to the bowl.  Toss until the mixture is evenly dispersed - there will be no white left showing.

6.  Spread the mixture onto the prepared baking sheet.  Let the mixture cool completely.  Serve!

Churro Chex Mix

Cinnamon sugar
A sweet and crunchy snack mix
The belle of the ball

Churro Chex Mix

Just slightly adapted from Just Another Day In Paradise

Ingredients:

1/4 cup powdered sugar

2 tbsp sugar

3/4 tsp ground cinnamon

10 oz package cinnamon chips

4 1/2 cups Rice Chex cereal

*I halved the original recipe.  You can double up the measurements, but keep in mind that it will make a LOT (and be a bit more difficult to work with)!

Directions:

1.  Line a baking sheet with parchment paper.

2.  Sift the powdered sugar, sugar, and cinnamon together in a small bowl.  Stir to mix.  Set aside.

3.  Melt the cinnamon chips in a bowl in the microwave until smooth.

4.  Place the cereal in a large bowl.  Pour the melted cinnamon chips over the the top.  Seal the top of the bowl with plastic wrap.  Toss gently until the cereal is evenly coated.

5.  Use two forks or spoons to toss the coated cereal with half of the sugar mixture.  Repeat with the remaining sugar mixture.

6.  Pour the snack mix onto the prepared baking sheet.  Let cool until the cinnamon chips have resolidified.  Serve!

Jello Jigglers

As Valentine's Day approached, my daughter's Kindergarten teacher asked if I'd like to make the class a treat for their party.  Sure, I said, as visions of cookies and cupcakes and brownies filled my head.  But those weren't what she had in mind.  The treat du jour - Jello Jigglers.
Now, I'd never made Jello Jigglers before.  But why not?  They're fun, and fruity, and wiggly - and really, they couldn't be easier!  I got to work and came up with a festive platter.

For the platter I made half-batches of the box recipe - watermelon, strawberry, and raspberry.  I also did a strawberries & cream flavor based on a Jello dessert that I saw on Brown Eyed Baker.
I was intrigued.  Jiggler Mania had stuck.  With St Patty's Day coming up, I wanted to make more, more, more! I started with another Jello & Cream flavor - this time using lime and a shamrock cutter.

What I really wanted to do, though, was a rainbow jiggler (see the top pic).  It did take some time to complete and there was quite a bit of room for error - the layers couldn't be too hot or too cold or I risked meltage and separation.  It ended up being a fun project, though, and I love the way it turned out.  

My son, who's never before had Jigglers, quite approves of the whole endeavor and has been a very willing and happy taster!

Easter Jigglers?  Indeed!

Variety of Jigglers

Fruity Layers from Jello

Creamy Layers adapted from Knox & Brown Eyed Baker

Standard Jigglers

Ingredients:

1 1/4 cups water

2 3-oz boxes Jello

Directions:

1.  Very lightly spray an 8" X 8" or 9" X 9" baking dish with oil.  Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2.  Bring the water to a boil in a small saucepan.  Remove the pan from the heat.  Add the Jello.  Stir for a few minutes until the gelatin is completely dissolved.

3.  Pour the mixture into the prepared dish.  Chill for 4 hours or until completely set.

4.  Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Creamy Jigglers

Ingredients:

1 cup of hot water

2 packets of Knox unflavored gelatin

1 cup sweetened condensed milk

1/8 tsp vanilla extract

Directions:

1.  Very lightly spray an 8" X 8" or 9" X 9" baking dish with oil.  Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2.  Stir 1/2 cup of the water together with the gelatin in a small bowl.  Set aside for five minutes so that the gelatin can hydrate.

3.  Microwave the mixture for 30 seconds.  Stir until the gelatin is completely dissolved.  Heat a bit longer if needed.

4.  Stir the gelatin mixture together with the remaining 1/2 cup of hot water in a medium bowl or large liquid measuring cup.  Stir in the condensed milk and vanilla until well-blended.

5.  Pour the mixture into the prepared dish.  Chill for 4 hours or until completely set.

6.   Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Jello & Cream Jigglers

Ingredients:

1 recipe Standard Jigglers*

1 recipe Creamy Jigglers

*I preferred my Jello & Cream Jigglers using only a half batch of the Standard Jigglers recipe above.  The other half is perfect for just eating as-is!

Directions:

1.  Very lightly spray a 9" X 13" baking dish with oil.  Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2.  Prepare the Standard Jigglers and allow to set completely.

3.  Cut the Jigglers into very small pieces (1/4" cubes are nice).  Scatter the pieces in to the prepared baking dish.

4.  Prepare the Creamy Jigglers through Step 4.  The mixture needs to be warm, but not hot or you will melt the Jello pieces.  Let cool a bit if necessary.

5.  Gently pour the mixture into the prepared dish.  Chill for 4 hours or until completely set.

6.   Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Rainbow Jigglers

Ingredients:

Water

3-oz box Jello in the following flavors:

Strawberry

Orange

Lemon

Lime

Berry-Blue

Grape

*Be careful when you pour a layer of gelatin over a set layer.  The instructions tell you to cool the mixture for 15 minutes, which is what worked for me.  If it is really cold in your kitchen, it may take less time - or if very hot, it might take more.  The gelatin needs to be warm to adhere to the set layer (otherwise the layers won't stick together).  If it is hot, though, it will melt the bottom layer and the colors will mix.

Directions:

1.  Very lightly spray a 9" X 13" baking dish with oil.  Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2.  Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan.  Remove the pan from the heat.  Add the Grape Jello.  Stir for a few minutes until the gelatin is completely dissolved.

3.  Pour the mixture into the prepared dish (tilt the dish as needed to achieve even coverage).  Chill until set.

4.  Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan.  Remove the pan from the heat.  Add the Berry-Blue Jello.  Stir for a few minutes until the gelatin is completely dissolved.

5.  Cool the mixture for 15 minutes.

5.  Pour the mixture into the dish (tilt the dish as needed to achieve even coverage).  Chill until set.

6.  Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan.  Remove the pan from the heat.  Add the Lime Jello.  Stir for a few minutes until the gelatin is completely dissolved.

7.  Cool the mixture for 15 minutes.

8.  Pour the mixture into the dish (tilt the dish as needed to achieve even coverage).  Chill until set.

9.  Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan.  Remove the pan from the heat.  Add the Lemon Jello.  Stir for a few minutes until the gelatin is completely dissolved.

10.  Cool the mixture for 15 minutes.

11.  Pour the mixture into the dish (tilt the dish as needed to achieve even coverage).  Chill until set.

12.  Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan.  Remove the pan from the heat.  Add the Orange Jello.  Stir for a few minutes until the gelatin is completely dissolved.

13.  Cool the mixture for 15 minutes.

14.  Pour the mixture into the dish (tilt the dish as needed to achieve even coverage).  Chill until set.

15.  Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan.  Remove the pan from the heat.  Add the Strawberry Jello.  Stir for a few minutes until the gelatin is completely dissolved.

16.  Cool the mixture for 15 minutes.

17.  Pour the mixture into the dish (tilt the dish as needed to achieve even coverage).  Chill until completely set.

18.  Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Sausage Bites

These tasty little bites are simple crowd pleasers.  They make delightful appetizers, but can also be served alongside a salad for lunch or dinner.
This recipe is adapted from Taste and Tell.  The original calls for andouille sausage, which my family aren't big fans of.  Luckily, this recipe is super-versitile .  You can use any cooked sausage you like.  I used Johnsonville Chili Cheese sausage for mine.  It's delicious and has so much flavor that no dipping sauce was needed.  Experiment, though - use smoked brats with mustard, kielbasa with chili sauce, Italian sausage with marinara, chicken sausage with bacon and honey mustard - the possibilities are many!

Sausage Bites

Adapted from Taste and Tell

Ingredients:

2 tbsp fine-ground cornmeal

1 egg

1 tbsp water

Flour (for dusting)

1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg)

6 fully-cooked sausages (I used Johnsonville Chili-Cheese)

36 wooden round toothpicks

Directions:

1.  Line a baking dish or plate with waxed or parchment paper.  Set aside.  Place the cornmeal on a separate plate.  Set aside.

2.  Make an egg wash by beating the egg and water with a fork until well blended.  Set aside.

3.  Roll the pastry into a 12" X 12" square, dusting lightly with flour as needed to prevent sticking.

4.  Cut the pastry in half horizontally, then in thirds vertically, making 6 rectangles.  You will work with one piece at a time.  Keep the others covered to prevent drying.

5.  Brush the pastry piece lightly with egg wash.  Place a sausage on one long end and then roll it up in the pastry.  Press to seal the edge.

6.  Brush the pastry gently & lightly with egg wash.  Roll the pastry in the cornmeal to coat.  Place the pastry on the prepared dish or plate.  Cover to prevent drying.

7.  Repeat Steps 5 & 6 with the remaining pastry and sausages.

8.  Tightly cover the rolled pastries.  Chill for at least 30 minutes.

9.  Preheat the oven to 400°.  Line a baking sheet with parchment paper.

10.  Using a sharp knife, cut the ends off of the rolled pastries (discard).  Insert 6 toothpicks, evenly spaced, into each roll.  Cut each roll into 6 pieces (a toothpick should be in the center of each).

11.  Place the pieces, flat sides down, on the prepared baking sheet.

12.  Bake for 10 minutes, flip, and bake for an additional 8-10 minutes or until golden brown.

13.  Serve alone or with an appropriate dipping sauce.

Spock-Corn: White Chocolate Popcorn

This combo of sweet, salty, crunchy, and creamy is logically quite delicious.  It tastes so good, a Vulcan could almost get emotional.
Of course, you could leave out the food coloring and sub the chocolate Vs with M&Ms (peanut butter candies would be outstanding).  Readings indicate, the results would be just as yummy.
So, boldly try something you've not tried before.  And, of course, live long and prosper!

White Chocolate Popcorn

Adapted from Taste of Home

Ingredients:

1/2 cup semi-sweet chocolate, chopped or chips OR chocolate candies

12 cups popped popcorn (I used 2/3 cups kernels, 2 tbsp canola oil, 1/2 tsp salt)

6 oz white chocolate, chopped or chips

Oil based or powdered food coloring (optional)

Salt

Directions:

1.  If using candies, measure and set aside.  If making chocolate Vs, continue with this step.  Heat the semi-sweet chocolate in the microwave, stopping to stir often, until just melted & smooth.  Place the chocolate in a piping bag or a plastic bag with the tip snipped off.  Pipe Vs onto waxed or parchment paper.  Let set (chill for a quicker set).

2.  Line a baking sheet with parchment paper.  Spread the popcorn in an even layer on the sheet.

3.  Microwave the white chocolate for 30 seconds, stop, and stir.  Microwave for 15 seconds, stop & stir, repeat until smooth.  If desired, stir in food coloring until smooth and even.

5.  Pour the white chocolate over the popcorn.  Toss gently to coat as evenly as possible.  Salt to taste.  Allow the white chocolate to set completely (chill for a quicker set).

6.  Mix in the candies or Vs.  Pour into a bowl.  Serve!

Buffalo Chicken Meatballs

Spicy meat-a-balls aren't just for Spaghetti anymore!  These taste treats have all the flavor of buffalo wings, all rolled up in cute little balls just perfect for lunch, dinner, or party appetizers.
This quick & easy recipe is adapted from Rachel Ray.  Serve them up with celery sticks and your favorite bleu cheese dressing (or, if you're like me and your throat clenches at the very thought, your favorite ranch dressing or dip).
Shuffle up some buffalo!

Buffalo Chicken Meatballs

Adapted from Rachel Ray

Ingredients:

1 tbsp olive oil

1/4 cup onion, chopped fine

1 tsp minced garlic

1/2 tsp salt

1 egg

2 tbsp milk

1 1/4 cups fresh bread crumbs (about 2 slices white bread pulsed in a processor)

1/2 cup parsley, chopped fine

1/2 tsp ground black pepper

1 lb ground chicken breast

3 tbsp butter

1/2 cup Frank's Red Hot sauce

Directions:

1.  Heat the oil in a small skillet set over medium-high heat.  Once hot, add the onions, garlic, and salt to the pan.  Cook, stirring often, until the onions begin to soften.  Transfer the onion mixture to a plate to cool completely.

2.  In a small bowl, whisk together the egg and milk.

3.  In a large bowl, stir together the bread crumbs, parsley, and black pepper.  Put the ground chicken in the bowl along with the onion mixture and the egg mixture.  Use your hands to blend the ingredients.  Be careful not to overmix.

4.  Use a 1 1/2" scoop (or you can use a tablespoon) to scoop portions of the mixture onto a parchment-linen 9"X13" baking dish (they will be very close together).  Cover and chill for 30-60 minutes (to allow the balls to firm up a bit).

5.  Preheat the oven to 350° (you can also deep fry these meatballs in 350° oil until cooked through, then transfer them to paper towels to drain - this will give the golden crust as seen in the photo, though the baked are just as tasty).

6.  If desired, gently roll the chilled portions into balls (as is, the bottoms are probably flat).

7.  Bake until cooked through (about 20 minutes).

8.  Meanwhile: stir the butter and hot sauce together in a large saucepan set over medium-low heat.

9.  Toss the cooked meatballs in the hot sauce mixture to coat.  Serve!

Caesar Roll Ups

Like gladiators with their Roman helmets!
A classic Caesar salad, transformed into a scrumptious tortilla roll up!

Caesar Roll Ups

Katie Christy

Ingredients:

1 cup fresh bread crumbs (aprx 1 slice white bread pulsed to course crumbs in a food processor)

1 1/2 tbsp olive oil

1/4 tsp minced garlic

1/16 tsp salt

10 tbsp Caesar dressing

1 cup of shredded Romaine lettuce

8 flour tortillas, softened

8 tbsp grated Parmesan

16 slices deli thin-sliced chicken lunchmeat

Directions:

1.  If you are in a hurry, you can crush premade croutons (garlic or Parmesan flavor) to get about 8 tbsp of coarse crumbs.  If you do this, skip the next step.

2.  Toss the bread crumbs with the olive oil, garlic, and salt in a large skillet.  Set the pan over medium heat.  Cook, stirring often, until the crumbs are toasted and crisp - like tiny croutons.  Transfer the crumbs to a plate to keep them from overcooking in the hot pan.

3.  Toss 2 tbsp of the dressing with the Romaine.  Set aside.

4.  Spread 1 tbsp of the dressing evenly onto a tortilla, leaving a 1/2" border around the outside.

5.  Evenly sprinkle 1 tbsp of the breadcrumbs and 1 tbsp of the Parmesan over the dressing.

6.  Overlap two slices of the chicken to fit on the tortilla, running horizontally, on the edge closest to you.

7.  Place about 2 tbsp of the Romaine in the center of the chicken, running horizontally.

8.  Tightly roll the tortilla, starting with the edge closest to you (so the lettuce will be in the center).

9.  Repeat Steps 4-8 with the remaining ingredients.

10.  Serve as a roll or slice, secure with toothpicks, and serve as spirals!