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> Munchies And Crunchies, throw it at your face type stuff!
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Posted: 13-Sep-2004, 06:03 PM
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Recipe Name: DECADENT POTATO CHIPS
Category: APPETIZER
Serves: 8

9 Ounce kettle cooked Potato chips
3/4 Cup Swiss or Fontina cheese
1 Tsp. Basil leaf, fresh chopped or dried
1/4 Tsp. Granulated garlic
1/8 Tsp. cayenne pepper

Spread chips on large baking sheet. Top with cheese. Combine Leaf Basil , Granulated Garlic, and cayenne pepper and sprinkle over cheese.

Bake at 350°F for 5 minutes or until cheese is melted.



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Shadows 
Posted: 13-Sep-2004, 06:08 PM
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Recipe Name: HOT PEPPER POPCORN
Category: POPCORN
Serves: 4

2 tbsp VEGETABLE OIL
1/2 Cup POPPING CORN
1/2 tsp FRESHLY GROUND BLACK PEPPER
1/8 tsp GARLIC POWDER
2 tsp HOT PEPEPR SAUCE

HEAT THE OIL IN A LARGE, HEAVY BOTTOM POT OR POPCORN POPPER ALONG WITH 1
KERNEL OF POPPING CORN OVER MEDIUM-HIGH HEAT UNTIL THE KERNEL POPS.

IMMEDIATELY ADD THE REMAINING POPPING CORN AND TOSS WITH OIL. PLACE THE
LID ON THE POT AND SHAKE GENTLY UNTIL YOU HEAR THE CORN START TO POP. THEN
SHAKE MORE VIGOOROUSLY. WHEN THE POPPING BECOMES CONTINUOUS, LOWER THE
HEAT AND KEEP SHAKING (KEEP THE LID OPEN SLIGHTLY TO ALLOW SOME STEAM TO
ESCAPE) UNTIL THE POPPING SUBSIDES.

TOSS IN THE PEPPER GARLIC POWDER, HOT PEPPER SAUCE AND SALT.
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Posted: 13-Sep-2004, 06:09 PM
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Recipe Name: NACHO POPCORN
Category: POPCORN
Serves: 3

1/4 Cup BUTTER
1 each JALAPENO CHILE, SEED & MI
2 tsp CHILI POWDER
1/2 tsp GROUND CUMIN
3 Quart POPPED POPCORN (1/2C UNPOPPED)
2 Cup FINELY SHREDDED CHEDDAR C
1/4 Cup SLICED RIPE OLIVES

MELT BUTTER IN A WIDE FRYING PAN OVER MEDIUM HEAT. ADD CHILE, CHILI
POWDER, AND CUMIN; COOK, STIRRING, UNTIL CHILE IS SOFT ABOUT 5 MINUTES.

SPREAD POPCORN IN A 12 X 17 INCH ROASTING PAN. POUR BUTTER MIXTURE OVER
TOP; MIX WELL. SPRINKLE WITH CHEESE AND OLIVES; SEASON TO TASTE WITH SALT.
BAKE 300F OVEN, STIRRING EVERY 5 MINUTES, UNTIL CHEESE IS MELTED (ABOUT 15
MINUTES). POUR INTO A SHALLOW BOWL AND SERVE HOT. MAKES 3 QUARTS.
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Posted: 13-Sep-2004, 06:10 PM
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Recipe Name: BACON AND ONION POPCORN
Category: POPCORN
Serves: 4

4 each BACON
1 each ONION, FINELY CHOPPED
1 tbsp CORN OIL
1/2 Cup POPPING CORN
each SALT TO TASTE

OVER MEDIUM HEAT, COOK THE BACON IN A SKILLET UNTIL CRISP. PLACE THE BACON
ON PAPER TOWELING TO COOL AND CRUMBLE INTO SMALL PIECES.

REMOVE ALL BUT 1 TBSP OF THE BACON FAT FROM THE PAN AND RESERVE. SAUTE THE
ONION IN THE TBSP OF FAT UNTIL LIGHTLY BROWNED. REMOVE FROM THE HEAT AND
RESERVE.

PLACE 2 TBSP OF THE RESERVED BACON FAT IN A LARGE, HEAVE BOTTOM POT OR A
POPCORN POPPER. ADD THE CORN OIL TO THE POT AND 1 KERNEL OF POPCORN. HEAT
OVER HIGH HEAT UNTIL THE KERNEL POPS. ADD THE REMAINING POPPING CORN AND
TOSS WITH THE FAT. COVER AND SHAKE THE POT GENTLY. WHEN YOU HEAR
CONTINUOUS POPPING, LOWER THE HEAT AND KEEP SHAKING (KEEP THE LID SLIGHTLY
OPEN TO ALLOW SOME STEAM TO ESCAPE) UNTIL THE POPPING SUBSIDES.

REMOVE FROM HEAT AND STIR IN THE SAUTEED ONION AND THE CRUMBLED BACON.
SEASON TO TASTE WITH SALT.
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Shadows 
Posted: 13-Sep-2004, 06:11 PM
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Recipe Name: THE ULTIMATE TRAIL MIX
Category: APPETIZER
Serves: 6

SOURCE MARY BELL'S COMPLETE DEHYDRATOR COOKBOOK

2 Cup jerky, cut in 1/2-inch pieces
2 Cup salted beer nuts
1 Cup dried sweet or dill pickle, cut in 1/4-inch pieces
1 Cup salted sunflower seeds
1 Cup pumpkin seeds
1 Cup dried shredded coconut
1/4 Cup sesame seeds (optional)


What more could you want--jerky, beer nuts and pickles? This combination was a unanimous hit. Sweet and/or dill pickles are cut into small (1/4 - 1/2-inch) pieces and dried until chewy. Ground meat jerky is my first choice for this recipe because it's easier to chew. Vary the ingredients depending on your personal preferences.



Mix together all ingredients. For short-term storage, use sealable plastic bags. For long-term storage, place in refrigerator or freezer.

Makes 6 cups.
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Posted: 21-Sep-2004, 01:24 PM
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Recipe Name: CHEDDAR PECAN WAFERS
Category: SNACK
Serves: 0

1 pound butter softened
1 pound sharp Cheddar cheese shredded
1 cup chopped pecans toasted
1 teaspo cayenne pepper
1 teaspo salt
4 1/2 cups all-purpose flour

These tiny cheddar biscuits are a delicious snack for
cocktail parties. Beware - once you start, it's difficult to
stop noshing on them!
Prep Time: approx. 20 Minutes. Cook
Time: approx. 12 Minutes. Ready in: approx. 32 Minutes.
Makes 9 dozen wafers (108 servings).


1 In a large bowl, mix together the butter, Cheddar
cheese, pecans, cayenne pepper and salt until well blended.
Gradually mix in flour, using your hands to work in the last
bit. The result will be a stiff dough much like shortbread.
Form the dough into logs about 1 inch thick, and 10 inches
long. Wrap each log in waxed paper, and refrigerate until
firm, at least 3 hours.
2 Preheat the oven to 350 degrees F (175 degrees C).
Unwrap the chilled logs of dough, and slice into 1/4 inch
thick rounds using a sharp knife. Place slices about 1 inch
apart onto cookie sheets lined with parchment paper.
3 Bake for exactly 12 minutes in the preheated oven,
until firm and slightly browned at the edges. Allow wafers
to cool for 1 minute before removing from the pan.

Note:
The logs of dough freeze exceptionally well, so you can
keep a few in the freezer and bake up a fresh batch whenever
you like. I have also used walnuts or almonds in place of the pecans.


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Shadows 
Posted: 19-Mar-2012, 12:21 PM
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Found this one online at Fiery Foods:

Sweet Potato Chips Dusted with Chimayo Red Chile

This snack is a hot twist on party chips.  I have had great success in substituting sweet potatoes for potatoes in many recipes.

2 large sweet potatoes, peeled and cut into 1/ 8- inch wafers
Vegetable oil for deep frying
1 tablespoon New Mexican hot red chile powder

Heat the vegetable oil to 350 degrees in a deep skillet .  Separate the potatoes into 6 portions.  Fry each batch, turning once, for 1 minute or until they are golden.  With a slotted spoon, transfer the chips to a paper towel to drain and cool. Continue until all potato chips are fried and cooled.
Place the red chile powder in a medium sized plastic bag.  Again working in batches, place the chips in the bag and close.  Shake the bag gently to dust the chips with the powder.  After each batch is dusted, t ransfer to a napkin-lined basket and serve.

Yield: 4 to 6 servings
Heat Scale: Medium
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Shadows 
Posted: 06-Jan-2013, 01:42 PM
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ZodiacHolly

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With the Super Bowl approaching I thought I would bring this back to the top.
What are your favorite munchies to eat while watching?
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