Monday, February 8, 2010

Spicy Crackers

2 sleeves saltine crackers
1/2 cup melted Butter
onion powder
garlic powder
poppy seeds

Brush each cracker with melted butter.
Sprinkle on the spices to the liking of your family.
Add the poppy seeds as desired.
Put on a cookie sheet.
Bake at 350 degree for about 5 minutes or until hot and crispy.
Tips for Serving Snacks and Sandwiches

Remember to always serve cold food cold and hot food hot. Nothing is worse than serving your guests food at the wrong temperature.
To keep sandwiches fresh you can wrap them in clear plastic wrap or foil and refridgerate until time to eat.
Add lettuce and tomato just before serving.
Most sandwiches are made from things you have on hand so go ahead and make your very on special sandwich to serve.
Don't pile too many sandwiches on a plate or tray in order to keep them from getting soggy and falling over or coming apart.
Be sure and have enough sandwiches and snacks for your guests. Find out how many people will actually be eating and make the appropriate amount of food. If you have too much at the end of the gathering you can send it home with your guests and keep some for yourself the next day.
Just remember no matter what the outcome of the game your family and friends will declare you the winner after tasting these super snacks.

Easy Snacks for the Superbowl

BLT Club Sandwiches, Blue Cheese Bites, Spicy Crackers Recipes

Food for parties doesn't have to be costly or hard to make. In fact you will find these snacks to be winners regardless of whose team your on. Chips and dip will work but if you want to serve something different try these goodies.

BLT Club Sandwiches

12 slices of buttered toast
12 Slices cold chicken
12 slices of cooked bacon, crispy
12 slices tomato

You will need 3 slices of toast for each sandwich that you will be building.
Top first slice of toast with lettuce and slice of chicken.
Add mayonnaise and top with second toast slice.
Add tomato slice and 3 pieces of bacon.
Top with third piece of toast.
Cut into 4 little sandwiches and put a toothpick in each one to hold them together. Be sure to leave enough of the toothpick showing that no one eats it.
Blue Cheese Bites

1 can refrigerated biscuits
1/4 cup butter
4 tablespoons crumbled blue cheese

Preheat oven to 400 degree.
Cut biscuits into quarters. Using kitchen scissors makes this a quick job.
Put biscuits in a baking dish.
Melt together the butter and blue cheese.
Pour mixture over biscuits. Make sure you coat them all very well.
Bake about 5 minutes or until golden brown.
Serve hot.

Saturday, February 6, 2010

Premier Vegetarian Cooking Holidays in Ireland

Pinwheel Peanut Butter Cookies

1/4 cup molasses
1/2 cup peanut butter
vanilla to taste
1/8 tsp sea salt
1 TBSP soy flour
3/4 cup whole-wheat flour
1/4 cup honey
1/2 cup tahini
vanilla to taste
1/8 tsp sea salt
1 TBSP soy flour
1 cup whole-wheat flour
Description These cookies are sure to please.
Instructions 1. For each batch, whisk first 5 ingredients. Slowly add flour until it is forms a dough.
2. Place cling film sheet on table and roll out white dough into a long thin rectangle.
3. Place cling film sheet on table in different place and roll out brown dough into a equal sized rectangle.
4. Place brown dough rectangle on top of white dough sheet rectangle and roll tightly like sushi.
5. Refrigerate for 1 hour (or overnight) until hard, unwrap, slice as thinly as it is safe to slices, lay out in oiled pan 1 cm away from each other because the cookies expand slightly as they are baking.
6. Bake in preheated oven at low temperature. Take out
once it has puffed up. Be careful because cookies burn very easily.


2 cups almond butter
1/4 cup carob powder, sifted to remove any lumps
1/2 cup plus 2 tablespoons liquid honey
1 heaping tablespoon coconut oil, melted (optional)
2 teaspoons vanilla extract
1 teaspoon sea salt
This is for fudge and brownie lovers out there who want to enjoy their decadent squares and still respect themselves in the morning.
Combine all ingredients in a large bowl. Mix until well incorporated.
Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so then take it out to cut into bite-size squares or rectangles. Transfer the pieces onto a plate. Keep these covered and stored in the freezer.
An alternative is to spoon the mixture into candy molds; pop them out when they are thoroughly frozen. They have a chewy texture when frozen.
These must be kept in the freezer otherwise they will become soft and mushy, to the consistency they were at before freezing. So if you take them out to eat, eat them quickly! Also keep this in mind when cutting the fudge; work quickly.
Although this fudge is made with all-natural ingredients, it is best to eat only one or two small pieces at a time, as eating honey-rich foods can stress one's blood sugar-regulating mechanisms.

Sweet Potato Casserole

6 cups mashed sweet potatoes
coconut milk to taste
orange juice or pineapple juice to taste
5-6 TBSP honey or maple syrup
1/2 tsp cinnamon
1/2 tsp ground coriander
1/2 tsp sea salt
pinch of nutmeg
orange zest
Description This inexpensive easy-to-make dish is a real treat and very nutritious. You can play with this recipe to customize it to your taste.
Instructions 1. Bake sweet potatoes in oven at 350-400F in covered pan so that they do not dry out too much.
2. Once very soft, take out and allow to cool. Peel the skin off.
3. Mash sweet potatoes in bowl and whisk in remaining ingredients, mix well. 4. Pour in casserole dish.
5. If you would like to make a topping: Mix ground walnuts, coconut flour, whole wheat flour, salt, and honey in a small bowl. Mix with your fingertips until crumbly. Stir in chopped pecans or walnuts. Sprinkle over the casserole.
6. Bake the casserole uncovered until heated through and the top is lightly browned, 35 to 45 minute.

Arabian Rice Pudding

1/2 cup brown rice flour
1/4 tsp mastica powder
5 cups light nut milk or water
1 1/2 tsp rose water
1/2 tsp sea salt
vanilla to taste
little less than 3/4 cup honey
raw almonds, soaked and peeled, for garnish
raw pistachios, soaked and peeled, for garnish
Description Mahalabia is very famous pudding in the Middle East traditionally made from milk, sugar and corn starch.
Instructions 1. Grind rice and mastica balls in blender to form fine flour.
2. In pot, whisk ½ of milk in rice flour and bring to boil whisking constantly.
3. Add rest of ingredients and whisk constantly until thickens, add honey and adjust to taste.
4. Bring heat to low and simmer covered for 15 minutes. Until mixture is not grainy and rice granules are fully dissolved in milk.
5. Pour into serving bowls. Chill for at least an hour in the refrigerator before serving. Decorate once the pudding is cooled.