The Snack Project

Home | Recipes | About The Project | Contact Us | Join The Project For All Snackers Here is our snack pantry   Honey Crunch Popcorn Potato Pancakes Fresh Hot Soft Pretzels Focaccia Bread   Sandwiches The New York Bagel Irish Soda Bread Skillet Stuffed Breads Simple Salsa   Variations on French Toast Cornish Pasties Cream Cheese Pie Crust Marinated Vegetables Cinnamon Toast Fingers Handy Wraps Stephens Cheese dip Carmel Apple Wedges   hat are have some food energy, and how to keep them in front of you and your family.      The  Snack pantry           SOAR   951 dipping sauces Dipping sauces?   The Snack project is looking for some good dipping sauces to share with you that you can use on your French fries, chips , fried won tons and so on.    A No fat french fry recipe  that works well with dipping sauces.      Here are some of the suggestions we have had so far. Remoulade sauce Curry flavored Catsups Country Gravy A1 sauce and catsup.  Cocktail sauce Honey Mustard dressing Vinegar Dairy Queen Blizzard   Sweet and Sour sauce Table syrup?   mayonaise(equal parts of roasted garlic and fresh chopped garlic to taste) Ginger Plum sauce Sour Cream mixed with chives Sweet chili sauce Chicken salt   Any good bbq sauce Mustard Ranch style dressing, crispy fried bacon and sour cream. Not too low fat but delicious! Brown gravy (beef) Honey Blue cheese dressing       Well SOAR has 951 dipping sauces But its easy to get lost there. I will serve a lot of these different sauces at Mrs. Beasley's for appetizers and tell you which ones were the most popular. Keep watching for the results! I will especially look for the ones that are light on calories. Some other dipping sauces that look pretty good. Ginger dipping sauce Tempura Dipping sauce Thai Dipping Sauce                 Authentic Cornish Pasties Recipe courtesy of Miss E.I. of Westerham, Kent, England (formerly Falmouth, Cornwall, England);via Neil of Germiston, South Africa. 2 recipes pie crust, recipe  below 8 oz sirloin, or skirt steak, or other lean tender beef. 3 tblspn cold water 2 medium sized potatoes, peeled and chopped fine. 1/2 medium onion or 1/2 C chopped onion grated turnip, carrot , or chopped mushroom if desired seasoning salt to taste and thyme. 1.Roll out pastry to 1/4" thick, cut into rounds using saucer or saucepan lid. 2.Cut meat into small pieces. Dice the raw potato and chop onion finely. 3.Mix meat, onion and potato together, adding seasonings and cold water. 4.Place 1/2 of the meat mixture on one half of the circle of pastry, dampen edges of the pastry with cold water and fold over to cover the mixture. 5.Press the edges together and twist to make a rope like effect. 6.Make 2 or 3 slits in the side. Put your initials in it if you like. 7.Brush with beaten egg or milk and place on a Sheet pan and bake until golden brown in a hot oven. (approx. 30 min. at 350 F, then another 15 to 20 min. at 300F). (Optional)Add another layer of pastry and put sliced apples with sugar, cinnamon and a little butter. This way you get your dessert as well. For a colorful history of this famous dish, click here. Cream Cheese Pie Crust INGREDIENTS: -unsalted butter, cold - 6 tablespoons -pastry flour or bleached all-purpose flour - 1 cup +1 tablespoon or 1 cup (dip and sweep method) -*salt - 1/8 teaspoon -baking powder - 1/8 teaspoon -cream cheese, cold - 1/4 cup -ice water - 1 tablespoon -cider vinegar - 1 1/2 teaspoons 1) Cut the butter up into small chips. Chill in the Freezer. 2)Blend the dry ingredients together in a large stainless bowl. 3)Work cream cheese into the dry mix till it is the consistency of coarse meal. 4)Cut the butter in till it is the size of small peas. 5)Add the ice water and vinegar and blend till just incorporated. This process works well in a food processor. Chill till ready to roll out. keeps in fridge for 2 days, Freezer 3 months. Cinnamon Toast Fingers Take a piece of buttered toast, sprinkle a little cinnamon and sugar (or honey) on it and cut it into 1 inch strips or "fingers". A quick and easy snack that any kid will love! Back to Top Handy Wrappers Make your favorite wraps and roll them in plastic wrap. Store these in a plastic container in the fridge. When you or the kids get hungry, pop one in the microwave, plastic wrap and all. When heated, cut in half. The plastic wrap holds the burrito together and keeps it neat! This is perfect to do in advance as they stay for week in the freezer! Recipes for wraps All of these recipes use large tortilla shells, Preferably hand stretched.(they don't crack when you roll them.) Club Wrap for 2 people 2 large hand tortilla shells 4 strips crisp bacon, chopped 4 oz. turkey (thin sliced) 2 oz. Swiss cheese 2 oz. cheddar or American cheese Mayonnaise lettuce, chopped Fresh chopped tomato chunks This one you don't heat in the microwave!/ Texas BBQ wrap For 2 6 oz. shredded BBQ Pork or Beef 2 C mashed potatoes(Garlic mashed are better!) 4 oz.Cheddar cheese 1/2 C chopped green onion 1 T chopped cilantro Heat and serve BBQ sauce on the side Tuna Wraps For 2 1 C tuna salad 2 C lettuce chopped 1/2 C fresh chopped tomato 2 oz. cheddar or American cheese Other condiments like olives or pickles Stephen’s Cheese Dip This is one of Chef Stephen’s most requested recipes: 2  Cups grated cheddar cheese ½ Cup mayonnaise ½ Cup buttermilk ¼ Cup chopped green onion 1  Tbs. chopped jalapeno pepper Mix all ingredients and store in a tight plastic storage container and place in a refrigerator.   Serve with celery, crackers or thin sliced French bread. Back to Top Focaccia bread sandwiches Slice focaccia bread in half, spread some mayonnaise or a good sandwich spread, make sandwiches with your favorite filling. such as turkey, ham, cheese, tuna, left over sliced chicken breast, or egg salad. Include some lettuce, sprouts, tomatoes, and you've eaten a salad without knowing it. Cut sandwich in wedges and wrap each one individually in plastic wrap. Place the wrapped wedges in a plastic container or a plate in the fridge, for when a snack attack occurs. Our kids grab for these, let me know if yours do too? Back to Top Baked tortilla triangles With homemade tomato pepper salsa Making salsa is so easy why buy it? Quarter a stack of tortillas spread out and sprinkle some seasoning salt until crisp. Bake at 350 on a sheet pan with a sprinkling of seasoning salt until crisp. For Salsa Cut up 11/2 C of tomatoes (Fresh or good quality canned diced Italian tomato) 1/4 C onion, (preferably green) 1 jalapeno, seeded (optional) 2 garlic cloves or 1 t granulated garlic 1 t cider vinegar, or fresh lime juice Couple sprigs of cilantro Chop all ingredients into fine dice, or blend lightly in a food processor. salt and pepper to taste and add a little tobasco or hot sauce. Add some chopped fresh bell peppers, and cilantro for extra flavor. Back to Top Simple marinated vegetables Doing a marinated vegetable is so simple, Just take vegetables, like cucumbers, green beans, carrots, or zucchini, put them in a plastic container that has a lid, or a nice glass baking dish. Cover with a good quality Italian dressing, and let sit overnight. Pull out and set in a snacking area, or nibble directly from the fridge. Back to Top Carmel apple wedges When your looking for a snack, slice apples into wedges, heat up a little caramel sauce, and get some chopped nuts. Dip the apple wedge in hot caramel, and dip in the nuts. Its sort of like an apple fondue. Variations on French Toast This one is inspired by contributions from Karlene. She used dry Stollen but I think a lot of quick breads would work also. She makes an egg and milk mixture and adds cinnamon, brown sugar and rum. Then she lets the slices of bread sit in the mixture until the egg is completely absorbed. She then cooks and serves it with warm apple and raisin compote, along with hot maple syrup. YumYum! She also finds that you can cook it the night before till almost done, then in the morning microwave it on medium for 1 1/2 to 2 minutes. This is a great plan for those who have trouble navigating in the morning. Back to Top STUFFED POCKET BREADS Basic Bread Dough For 4 or 5 stuffed pockets In a mixer, food processor, or large mixing bowl,add; 1 C warm milk, 2%. 1 T dry yeast(fast acting is best) 1 T sugar 1 t salt(sea salt or non iodized is best) Mix well,then add 2 eggs 3 to 3 1/2 C flour 1/2 C cornmeal Directions; Blend until dough is firm and elastic. If it is sticky add some more flour. Let rise until doubled, punch down and let it rise again. (about 2 hours) Dough can be made up a day ahead and stored in the fridge. Or you can use frozen pizza, buscuit or crecent roll dough. 4 oz. of dough per serving works well, or two 8 oz. tins. Divide dough into 4 equal balls. Flatten each ball out into a 6 inch circle. Add your favorite filling.(recipes follow) Fold over and seal the edges. Heat skillet to about a low heat. A non stick skillet works the best, or use a little oil or non stick spray. Test with a little piece of dough to make sure it doesn't stick. Cook on both sides, brushing with a little butter or olive oil( this keeps the crust soft.) turning a few times in all about 10 minutes total. brush with melted butter if you desire. Here some of our favorite stuffings. Ham and Cheese 1/2 lb.slivered Ham(or turkey) 1/2 lb.grated cheddar cheese, 4 spears of blanched broccoli pizza 1/4 lb.16 slices of pepperoni, 1 cup sliced mushrooms, 1 cup chopped peppers, 1 cup shredded mozzarella 1 cup pizza sauce Mexican 1 pound lean ground beef 1/2 Spanish onion, chopped 1 small green bell pepper, chopped 1 1/2 t Ground Cumin 1 teaspoon oregano Leaves 1 Tbl. chopped garlic( 1/4 t garlic salt) 1/4 t Ground Black Pepper Roasted Vegetable 1/2 C roasted red bell pepper strips 1/2 C roasted green bell pepperstrips 1/2 C roasted yellow bell pepperstrips 1/2 C roasted onion 1 C cream cheese softened in the microwave. IRISH SODA BREAD 1 C water 1 egg 1 1/3 salad or olive oil 1 ½ C bread flour 1 ½ C whole wheat flour 1/3 tsp salt 1 1/3 salad or olive oil 2/3 C raisins 1 1/3 tsp baking soda 1 1/3 c buttermilk 1 tsp.caraway seeds Directions; Place dry ingredients in a large mixing bowl, add water, egg, and oil. Blend until smooth. Pour batter into a greased cake pan. Bake for 20 min. at 350 degrees or until toothpick comes clean. THE NEW YORK BAGEL (6 bagels) 3 ½ C of flour 4 T brown sugar 2 t salt (sea salt preferebly) 1 t yeast 1 C water (120°) fairly warm but not hot. A 4 qt. Pot of boiling water. 1 t baking powder 1 T sugar 1 egg beaten with 1 t water Mix water brown sugar and salt in a Food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. Now divide the dough into 6 pieces. Here is the fun part, Its how you create the hole You roll each piece of dough out into a 8 inch (approx.) snake and wrap it around your fingers, letting the 2 ends join on the palm side of your hand. Now roll your hand back and forth on the counter, this will join the 2 ends together and their won’t be a seam. Place the bagel on a greased baking sheet. Let there be plenty of room between each bagel so they can raise and not “kiss” each other as they say in the baking industry. I let them sit over night in the fridge. The dough gains a lot more flavor this way. But if you don’t have the time, let them double in size. Then bring a large 4 quart pot of water to a boil and add the sugar and soda. Drop each bagel into the water, only one at a time , for just 10 seconds on each side. You want the water to always be at a boil.this develops that chewy crust. I count to 10 in case I get distracted. If the bagel floats you know it has raised enough. Lift into a colander and let it drain. Repeat with remaining bagels. Go ahead and pile them on top of each other. Then place them back on the cookie sheet and they will regain their shape in about 15 minutes or so. Then brush them with beaten egg and water. If you want to sprinkle them with onion salt, sesame seeds caraway seeds or Kosher salt. At this is the time. Bake for 10 min. at 425°. Lower the heat and bake for another 10 to 15 min. at 375°. Till done. When done let them cool and wrap in saran. I keep them in the freezer above the fridge in a plastic container for easy grabbing. They also make a great sandwich roll or hamburger bun substitute. Cinamon Raisin To your dough add; 2 tsp.cinammon 1/8 tsp. nutmeg 1/2 C raisins. Sun Dried Tomato Add 1/2 C chopped sun dried tomatoes Hey , This is just a start! For more on the history of bagels grab one of these chewy delights and explore some good links to bagel history. For the complete Bagel experience , from making your own animated bagel, to bagel history click on to Brenda Bagel For more history click HERE CHICKEN SALT This is a suggestion from Warren Lower from Australia. He says that Chicken Salt is so popular that when you order fries in Australia,they ask you if you want regular salt or chicken salt. Warren says that you can use it on chicken , beef,Pork or any number of things. 2 parts powdered chicken booster, or soup base. 5 parts salt 2 pinches paprika 2 Cajun seasoning (optional) Back to Top Links to other Snack Ideas: For your convenience, all links will open in a new browser window. Nabisco's Official Website Snacks made from some of the more popular Nabisco items can be found at here, at Nabisco's official web Recipespage. Top Secret Recipes Learn how to make Cheese nips, Snapple Ice Tea, or Vanilla Wafers at the web site for the Top Secret Recipes you always wanted to know. This site is a must see for true snack addicts. Each week features a new recipe for some of your favorite restaurant and brand name foods. Cookierecipe.com For great cookie recipes, try the one and only cookierecipe.com site. You'll find everything you ever wanted to know about cookies, and more! Back to Top