Salsa

 

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Directions

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe from The Pioneer Woman

 

Slow Cooker Cinnamon Almonds

 

Ingredients

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions

 

1. Mix together in a large bowl sugars, cinnamon, and salt.  
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy.  Add the almonds and coat thoroughly.  This will help the mixture stick to the almonds during the cooking process.  
3. Prepare your slow cooker by spraying it with cooking spray.  I used a 4 quart.  Add the cinnamon almond mixture to the almonds and turn it to low.  Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing! 
4. You want to cook for about 3-4 hours.  Mine took about 3.  Stirring every 20 minutes.  In the very last hour, add 1/4 cup water and stir well.  This will ensure a crunchy coating and help the mixture to harden.   
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool.  The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!  

*Update:  There is a lot of sugar left over in this.  You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water.  I am going to be testing it out this week.  Also your almonds will be very dark and clump together.  Just spread them out and try to unclump them as best as possible and let them cool.  

 

Recipe from The Recipe Critic. 

Snickers Popcorn

 

Ingredients

Popped Popcorn
2 cups Chocolate Chips
10 mini Snickers bars

Directions

1. Pop your popcorn by using your favorite method. Lay out popcorn on a parchment or wax paper-lined cookie sheet. 
2. Cut up Snickers mini bars into little pieces. 
3. Melt the chocolate candy melts in the microwave on high for 2-3 minutes. Stir. 
4. Pour melted chocolate on top of popcorn and sprinkle the snickers bar pieces on top. 
5. Mix all together while chocolate is still hot! Let sit for 45 minutes! 

Recipe from U-Create

Pepperoni Pizza Puffs

 
Ingredients
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (my addition, optional)
pinch of red pepper flakes (my addition, optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce

Directions
 

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.  
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.  
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Recipe from Lick The Bowl Good

Candied Popcorn

Ingredients

12 cups popped popcorn
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (3 oz.) package cherry or other flavored gelatin

Directions

1. HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
2. REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.
3. COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.
4. POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters. 

Recipe from A Mom Not a Professional

Peanut Butter Granola Bars

Ingredients

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil
1 1/2 cups oats
2 tablespoons wheat germ
1/2 cup peanuts

Directions

1.  In saucepan over low heat, melt peanut butter, honey and coconut oil, stirring frequently.
2. Mix in oats, wheat germ and peanuts.
3. Spread in 8×8 foil-lined or greased pan.
4. Let sit on counter or place in freezer til cooled.
5. Turn out onto cutting board.
6. Cut into bars.
7. These bars can be stored in fridge for easy snacking.

Recipe from The Marathon Mom

Chocolate Granola Bars

 

Ingredients

1/2 cup natural peanut butter
1/3 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 tablespoons wheat germ
1/2 cup coconut
1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
Directions

1. Melt  the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ.  Stir til combined.
3. Wait til it cools and stir in the coconut and chocolate chips.  Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in.  The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out onto cutting board and cut to the size you like.

Recipe from The Marathon Mom

Apple Nachos

Apple Nachos Recipe Ingredients

1 Tablespoon water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples
1/3 cup miniature semi-sweet chocolate chips
Sprinkles and Caramel ice cream topping

Directions

1. Melt marshmallows and butter in a large saucepan. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture and sprinkle with chocolate chips and sprinkles. Serve immediately.

Recipe from Taste of Home.
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