Posts filed under 'snacks'
2 pita halves
2 tbsp peanut butter
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup “chicken”(about 8 strips cut into small pieces)
spread 1 tbsp peanut butter inside each pita half. divide cabbage, carrots, and chicken, and stuff inside the pitas.
the “chicken” can be cold, or heated.
instead of “chicken” try raw or sauted mushrooms, or tofu.
i love how simple, yet tasty this recipe is. the peanut butter gives so much flavor, while the veggies add a crunchy texture.
May 7th, 2008
2 limes, juiced
2 tbsp rice wine vinegar
1 tbsp imitation honey
1 tbsp toasted sesame oil
1 cucumber, thinly sliced
½ red onion, thinly sliced
2 tbsp sesame seeds
combine juice of limes, rice wine vinegar, honey and sesame oil. add cucumber and onion, season with salt and toss in sesame seeds.
i’ve also made this salad with sliced green pepper ; red, yellow, or orange pepper slices would be great and add tons of color.
seedless cucumbers would probably work best, but i can’t always find them so i usually just use regular. if it’s waxy, you’ll want to peel it first.
serve with hoisin noodle bowls & roasted mushrooms.
April 4th, 2008
3 cups cooked sweet potatoes, cooled and mashed
½ cup sugar
egg replacer, for 2 eggs
1 tsp vanilla
¼ cup butter
mix together and place in a greased casserole dish.
¾ cup brown sugar, packed
¼ cup flour
¼ cup butter
1 cup chopped pecans
combine and sprinkle over potatoes. bake at 350 degrees for 30 minutes.
last year for thanksgiving, instead of her usual candied yams, my mom made these. it’s so good you’ll want to make it throughout the year, not just for holidays.
March 27th, 2008
(taste of home 5-ingredient cookbook)
10 cups popped popcorn
½ cup sugar
½ cup light corn syrup
½ cup peanut butter
½ teaspoon vanilla extract
in a sauce pan over medium heat combine sugar, corn syrup, and peanut butter. cook until sugar has dissolved. add vanilla. in a bowl, pour mixture over popcorn and mix until well coated. grease a 13×9 inch pan and evenly spread mixture. let cool.
this popcorn was so good we ate it in one night. it’s a quick and easy treat for any time.
March 6th, 2008
(taste of home 5-ingredient cookbook)
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crisp rice cereal
2 cups semisweet chocolate chips, melted
in a sauce pan over medium heat combine sugar, corn syrup and peanut butter. cook until sugar has dissolved. turn off heat and stir in cereal. grease a 13×9 inch pan and spread mixture evenly. pour melted chocolate chips evenly over bars.
i have also replaced the chocolate chips with chocolate frosting which works just as well.
i enjoy them better when chilled but you have to leave them at room temperature for a few minutes before eating if they get too hard.
my niece is allergic to peanuts, so as an alternative i used soy butter - which you can buy at wal mart. soy butter works great in recipes but doesn’t have a great aftertaste when eating it alone. since making these, my sister has found another alternative: sunflower butter, made from ground up sunflower seeds. this tastes great plain, and has only a slight aftertaste, like you just ate a handful of the seeds.
March 6th, 2008