Category Archives: Snacks

Gourmet Mexican Guacamole

Melissa and Jodi 23 tablespoons chopped white onion
4 Serrano chilies
2 rounded tablespoons cilantro
A pinch of sea salt
3 large Hass avocados
2/3 cup tomatoes chopped

2 tablespoon white onion
1 tablespoon chopped cilantro
2 tablespoons chopped tomatoes

Grind cilantro, chili, salt and add avocadoes, then place topping.




+Jodi, Melissa, and Nancy3 large Hass avocados (peeled, pitted and mashed)
3 tomatoes (diced)
1 medium onion finely chopped
Juice from one large lemon or lime
1/3 cup cilantro
2 green hot chili peppers
1/2 teaspoon salt

Mix all ingredients in a large bowl. Serve immediately.



74578_130510800336200_635713_n10 Roma tomatoes
6 T Finely diced onion
2 Finely chopped & seeded green jalapeno’s
4 T chopped fresh cilantro
1 T fresh lime juice
Little sweetener to taste (optional)

Combine & chill. This is so fresh tasting and delicious. You can use it on baked potatoes or add it to cooked rice w/shrimp.


Microwave Carmel Corn

315681_210867312300548_1511279_n4 quarts of popped popcorn, a BIG bowl full.
Put it into a big brown grocery bag.
Now in a microwave bowl put:
1 cup brown sugar
1 stick margarine
1/3 cup light Karo syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
Melt on low then boil on high for 2 minutes.
Stir in 1/2 teaspoon soda and pour over the popcorn in the bag, roll the top to close.
Shake it up, Microwave on high 1 1/2 minutes.
Shake it up again, on high for 1 1/2 minutes again.
Spread out on a cookie sheet to dry in warm oven- then EAT!!!

You can NEVER make enough!!!

~Auntie Marge

Super Easy Microwave Caramel Corn

IMG_79464 quarts popped popcorn
1 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda

1. Place the popped popcorn into a large brown paper bag. Set aside.
2. In a 2 quart casserole dish (you’ll need the space to keep from boiling over), or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, and salt. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda and vanilla.
3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

* If it tastes dry/overcooked you may need to adjust the power levels on your microwave. I generally have to turn mine to 80% power.

This is super easy and makes a great treat for potlucks or class parties.


Popcorn Balls

407559_4994828639165_596711407_n5 quarts popped corn
2 cups sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla

Keep popped corn crisp in slow oven, 250 degrees.  Cook sugar, water, salt and corn syrup to very hard ball stage, 256 degrees. Add vinegar and vanilla and cook to soft crack stage 270 degrees. Pour over popcorn covering every kernel. Form into balls with buttered hands. Wrap each ball individually in foil. Makes about 20 balls.

Note: These are the traditional rip-your-teeth-out popcorn balls. I love them. This is one of my favorite recipes that always makes me think of Halloween and Christmas. Grandma H used to use these popcorn balls to fill empty spots in the Christmas packages. Every time I’ve made them I’ve managed to burn my hands…when I asked Dad how Grandma used to do it he simply told me “you have to work fast!” This is true too as the candy hardens quickly.


Puppy Chow

scan00209 cups Crispix
1 cup chocolate chips
1/2 cup creamy peanut butter
1/4 cup margarine or butter
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

Pour cereal into large bowl and set aside. Melt chocolate chips, peanut butter, and margarine over low heat. Remove from heat and stir in vanilla. Pour chocolate mixture over cereal, stir to coat evenly. Pour into ziplock bag with powdered sugar. Seal and shake. Spread on wax paper, cool.

~Grandma H