snack

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? Be Our Guest: Krispy ‘Mallow Bars! Remember when you were a kid and your lunchbox treats made all the other kids envious? Well, this quick and easy dessert bar has the same effect. Chocolate-lovers appreciate the crunch of miniature M&Ms as much as marshmallow-lovers crave the sugary sweetness. Some say it’s the best of both worlds. 
KRISPY ‘MALLOW BARS
Ingredients:

3/4 cup M&M miniature chocolate candies

3 tablespoons butter

7-ounce jar of marshmallow creme

6 cups of crispy rice cereal
Instructions:

Spray a 9″x13″ pan with nonstick oil. Set aside. Melt butter, over low heat, in a 2 1/2 quart pan. Do not burn add marshmallow creme. Stir until melted. Remove from heat. Working quickly, add rice cereal. Stir until rice is completely coated. With buttered hands, or wearing disposable gloves, press mixture, gently but firmly, over candy in pan. Cool. Cut into bars. Serve candy side up. 

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Eat More: Zero-Guilt Honey & Nut Bites! Goodness knows we carry around enough guilt these days between the gourmet coffee addiction and the lack of gym time workouts. So here’s a logical snack that not only provides protein, carbs, and fiber, it feels like a treat! Honestly, anything with natural honey gets my stamp of approval. The fruit, nuts, and coconut are an added bonus, in my opinion. Go ahead, make up a batch and see how rewarding it is. 
ZERO-GUILT HONEY & NUT DATE BITES
Ingredients:

3/4 cup dates, chopped

1/4 cup raisins

2 eggs, beaten

1/2 cup honey

1/4 cup natural peanut butter, crunchy

1 teaspoon vanilla extract

1/2 teaspoon sea salt crystals

3/4 cup walnuts, chopped

3/4 cup pecans, chopped

1 cup coconut, flaked
Instructions:

In a medium saucepan over medium-low heat, combine dates, raisins, eggs, honey, and peanut butter. Bring to a boil, stirring constantly for 4 minutes. The eggs need to cook thoroughly, but not scramble. Do not scorch. Remove from heat. Stir in vanilla extract and sea salt crystals. Fold in chopped walnuts and pecans. Mix well. Form into small bite-size balls, uniform in shape. Roll each ball in coconut flakes. Refrigerate an hour or until firm. Store in an air-tight container. 

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Eat More: ‘Mazing Mango Salsa! Turn Taco Tuesday into one more reason to celebrate. Take ordinary salsa and kick it up a notch into a flavor explosion that is as sweet as it is spicy. Honey mangoes make all the difference when paired with tomatoes, jalapeños, and cilantro. One scoop of a chip and you may find yourself filling up before the meal is served. No worries. Sit back, relax, add a classic lime margarita on-the-rocks, and turn it into “Happy Hour”. 
‘MAZING MANGO SALSA
Ingredients:

2 honey mangoes, peeled and diced

1/2 Vidalia onion, chopped

1 Roma tomato, diced

1 tablespoon pimento, chopped

3 jalapeño peppers, seeded and chopped

1/4 cup cilantro, finely chopped

3 tablespoons lime juice

1 tablespoon brown sugar

1/4 teaspoon sea salt
Instructions:

Combine all ingredients in a medium bowl. Toss gently to mix. Refrigerate one hour. Serve with warm salted tortilla chips. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Eat More: Hummus Amongus! If I told you this was a healthy alternative to chip dip, would you believe me? It’s true. The difference is hummus is made from chickpeas, also known as garbanzo beans. They are rich in protein and provide daily fiber. Their smooth texture feels buttery in the mouth leaving a slightly nut-like aftertaste. By adding lemon and spices, it’s the perfect partner for pita chips and fresh vegetables. Go ahead, indulge!
HUMMUS AMONGUS
Ingredients:

1 15-ounce can garbanzo beans, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 tablespoon pimento, diced

1 teaspoon lemon olive oil
Instructions:

Using a food processor, pulse garbanzo beans until smooth. Add tahini paste, olive oil, lemon juice, garlic, cumin powder, and salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with diced pimento. Serve with fresh crudités. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Eat More: Angel Food Cake Kabobs! Feeling Patriotic? This colorful dessert is perfect for an Independence Day picnic or gathering. Strawberries for Red, angel food cake for White, and blueberries for…..well, you know…Blue! Get the kids involved by letting them assemble the delectable desserts in advance. Better throw in extra ingredients for nibbling. Transport the kabobs in pint-size canning jars. Drizzle with chocolate before serving or make up individual portions of hot fudge sauce in small jars for dunking. It’s all fun and celebration for a light, refreshing dessert-on-stick. Then sit back and enjoy the fireworks! 
ANGEL FOOD CAKE KABOBS
Ingredients:

Angel Food Cake

12-15 bamboo skewers 

1 quart strawberries 

1 pint blueberries 

I jar chocolate fudge sauce
Instructions:

Cut the angel food cake into large square, bite-sized pieces. Wash strawberries; pat dry. Repeat with blueberries. To assemble kabobs skewer one strawberry, one piece of cake, then two blueberries. Repeat to fill each skewer. Refrigerate until ready to serve. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? All the Buzz: Pig Candy Bacon! If you ever needed a reason to eat candy for breakfast, permission granted. This marriage of brown sugar, spices, and hickory smoked bacon is the best idea since sliced bread! You’ll want to choose thick bacon to hold all the seasonings. Line a pan with foil despite the fact a rack is used; it just makes clean up that much faster. If you don’t….well, let’s just say the other people in your house won’t be waiting around for you. Once the glazed sweetmeat is taken out of the oven, all bets are off. The line forms here. 
PIG CANDY BACON
Ingredients:

1/2 cup brown sugar

1/4 teaspoon black pepper

1 teaspoon wasabi powder

1/4 teaspoon cayenne pepper

2 teaspoons chili powder

8-10 slices bacon, thick cut
Instructions:

Preheat oven to 350°. Mix brown sugar, black pepper, wasabi powder, cayenne pepper, and chili powder in a deep baking dish. Add bacon, one strip at a time; toss to coat well. Line a baking sheet with foil for easy clean up. Place a wire rack on pan. Lay bacon strips on rack in a single layer without overlapping. Place baking sheet one setting below top rack in oven. Bake 30-45 minutes, or until crisp. There is no need to turn the bacon. Carefully remove pan from oven. Let caramelized bacon cool slightly before transferring with a tongs to parchment paper.* Serve as a breakfast companion, appetizer, or snack.
* The second time I made Pig Candy Bacon, I pierced them with bamboo skewers after they were baked and they were spot on!

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: OMG Nachos! The first time I heard about putting tator tots on nachos, I thought, “What’s up with that?”. Curiosity got the better of me. So I tried it and OMG Nachos were born! If you like cheese and potatoes, you’re going to love, love, love this! I pulled it all together in an iron skillet by arranging one layer of corn tortilla chips on the bottom and then around the edge of the pan to form a bowl. Next, I filled it with all the goodies. Fifteen minutes later I was wiping my chin from the incredible taste explosion in my mouth. OMG, you gotta try it. 
OMG NACHOS 
Ingredients:

1/2 bag of tator tots

Corn tortilla chips, café style

1/2 cup black beans, drained

2 tomatoes, diced

1/2 cup jalapeño slices

3 green onions, snipped

8 ounces sharp cheddar cheese

4 ounces Havarti cheese

Salsa to taste

Guacamole to taste

Sour cream to taste
Instructions:

Preheat oven to 425°. Place tator tots on a baking sheet. Bake for 15 minutes; turn over and bake 10 minutes longer. Remove from oven and set aside. In an iron skillet, place one layer of corn tortilla chips on the bottom of the skillet and then arrange chips around the edge of the pan to form a bowl. Layer remaining ingredients, including tator tots, alternating with cheese. Bake 15 minutes. Remove from oven and dig in. Top with salsa, guacamole, and sour cream to taste. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Nori Sesame Popcorn! If you’ve never tasted dried edible seaweed, you’re really missing out. It wasn’t until recently that I gave it a whirl and I have to tell you, I kinda like it. Besides, it’s a great source of vitamins and minerals. Asian cultures have known this all along, so it’s like preaching to the choir when I rave about the natural health benefits. When nori is added to a batch of popcorn, seasoned with roasted sesame seeds and Oriental rice crackers, it transforms a typical snack into a sensational wholesome one. Prepare to grab a handful and nibble away. 
NORI SESAME POPCORN 
Ingredients:

1 packet microwave popcorn, any variety

8-ounces rice cracker blend, bite-size pieces

2 tablespoons sesame oil

2 teaspoons roasted sesame seeds

1/2 teaspoon seasoned salt

.21 ounces dried seaweed sheets, cut into small strips
Instructions:

Preheat oven to 350°. Prepare the microwave popcorn according to package directions. Transfer to a large bowl. Discard any unpopped kernels. Add the rice cracker pieces. Toss with sesame oil, sesame seeds, seasoned salt, and nori strips. Transfer to a baking sheet. Bake for 8-10 minutes, turning occasionally to prevent burning. Cool five minutes before serving. Store in an airtight container. 

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Kale Chips! Mention the word “kale” and you can see the noses wrinkle. But, seriously, if you eat leafy vegetables anyway…what’s the big deal? I find kale quite versatile. Its rich dark leaves hold up well in salads, pasta dishes, and snacks. Once baked, with the right seasonings, they turn into a spicy guilt-free alternative. 
KALE CHIPS 
Ingredients:

2 cups baby Kale leaves

1 tablespoon olive oil

1/8 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 tablespoon Parmesan cheese, grated
Instructions:

Preheat oven to 300°. Line a baking sheet with parchment paper. Break off the stems of the kale leaves and discard. Gently wash each leaf and dry on a paper towel to eliminate all moisture. One by one, using your fingers, rub both sides of each leaf with olive oil. Place the kale on the prepared baking sheet in a single layer without overlapping. Sprinkle with seasoned salt, cayenne pepper, and Parmesan cheese. Bake for 10 minutes. Rotate the pan and bake 10 minutes longer. The kale leaves will shrink and begin to curl. Do not over-bake! Remove baking sheet from oven and cool for 2-3 minutes. Serve immediately.