Snacks

Crock Pot Cinnamon Almonds

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Crock Pot Cinnamon Almonds
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Recipe type: Snacks
 
Ingredients
  • 1½ C. sugar
  • 1½ C. packed brown sugar
  • 2 tbsp. cinnamon
  • ⅛ tsp. salt
  • 2 tsp. vanilla
  • 1 egg white
  • ¼ C. water
  • 3 C. almonds, whole
Instructions
  1. In a bowl, combine the egg white and vanilla and whisk together.
  2. Add the almonds and coat each almond.
  3. Stir in the sugar, brown sugar, salt and cinnamon.
  4. Spray the inside of your crock pot with non stick spray and put almonds inside.
  5. Cook on low, covered, for 3 hours, stirring every 20 minutes.
  6. Add the ¼ C. water and stir.
  7. Cook an additional 1 hour, covered, and stir every 20 minutes.
  8. Spread out and cool on a parchment lined cookie sheet.
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Chuy’s Creamy Jalapeno Dip

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Chuy's Creamy Jalapeno Dip
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Recipe type: dip
 
Ingredients
  • 2 -4 whole fresh jalapeno peppers, seeded, minced (depends on how hot you like it)
  • 1 (16 ounce) container sour cream
  • 1 (1 ounce) package dry ranch salad dressing mix
  • 1 tablespoon garlic powder
  • 2 tablespoons chopped fresh cilantro
  • ½ of a 4 oz can of green chilies (optional)
  • a squeeze of fresh lime juice
Instructions
  1. Place all ingredients into a food processor. Blend until smooth. Cover and refrigerate at least 2 hrs or overnight before serving w/ tortilla chips. (DON'T use a blender...it makes it too runny)
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Salsa

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Salsa
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Recipe type: Dips
 
Ingredients
  • 5 lbs. of tomatoes (peeled & cored) – I boil mine for a minute or 2, put them in cold
  • water, take the peeling off, & run them through the blender, rather than chopping them.
  • 1 lb. of onion
  • 2 green bell peppers
  • 3-4 jalapeno peppers
  • 5-6 red chili peppers
  • ¾ C. vinegar
  • 3 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. basil
  • 1 tsp. oregano
  • 1 tsp. cilantro
  • ½ Tbsp. sugar
Instructions
  1. Cook till boil on low, the longer it cooks the thicker it will get.
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GREEN/RED PEPPER JELLY

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GREEN/RED PEPPER JELLY
 
Ingredients
  • 3-4 GREEN OR RED PEPPER
  • ¼ C. RED ONION
  • 2 BANANA PEPPERS
  • 2 JALAPENO PEPPERS
  • ¾ C. VINEGAR
  • ¾ C. APPLE JUICE
  • SALT TO TASTE
  • 2 C. SUGAR
  • ¼ C. BROWN SUGAR
  • DASH OF CHOLULA, OR HOT PEPPER SAUCE
Instructions
  1. CHOP PEPPERS & ONION. BOIL WATER & POUR OVER VEGGIES TO COVER THEM. LET SET 5 MINUTES, DRAIN. BOIL MORE WATER & POUR OVER VEGGIES – LET SET 10 MINUTES, DRAIN. SIMMER ALL OTHER INGREDIENTS. POUR OVER VEGGIES. SIMMER 10 MINUTES & THEN BRING TO A BOIL. PACK INTO HOT JARS & PROCESS 15 MINUTES IN BOILING WATER CANNER.
  2. I PUT MINE IN ½ PINT JARS & I ALSO LET IT SIMMER UNTIL IT THICKENED AFTER IT BOILED. IT WAS STILL A LITTLE RUNNY, SO I POURED SOME OF THE JUICE OFF. I TRIPLED THIS BATCH & IT MADE 11 – ½ PT. JARS. THE LAST BATCH THAT I MADE I ALSO USED A LITTLE LESS OF THE VINEGAR & APPLE JUICE SO IT WASN’T QUITE AS RUNNY. ADD 1-2 PKGS. SURE GEL
  3. Great poured over a block of cream cheese
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Pumpkin Dipping

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Pumpkin Dipping
Author: 
Recipe type: Dips
 
Ingredients
  • 1 package (8 ounces) Cream Cheese softened (bring to room temp)
  • 2 cups confectioners' sugar
  • 1 cup canned pumpkin
  • ½ cup sour cream
  • 2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground clove
  • ¼ teaspoon salt
  • Cookies/sweet breads/Wafers
Instructions
  1. With an electric mixer, beat cream cheese and confectioners' sugar until smooth.
  2. Beat in the pumpkin, sour cream, cinnamon, nutmeg, clove, salt, and ginger until blended.
  3. Serve with some type of sweet cookie/wafer/or bread (graham crackers or ginger cookie too)
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