Category Archives: Snack

Muddy Buddies (Puppy Chow) – The Not So Messy Way

Muddy Buddies

We’ve been making Muddy Buddies for as long as I can remember. I can’t even remember where I got the recipe but I sure am thankful for it! Holidays are not the same in our family with this sugar-coated yumminess. I made it for years and dreaded making it until I finally figured out a way to keep it from being so messy.

Plan to double the recipe. Making a double batch takes the same amount of time and it’s something you’ll want to share.

P.S. This is not calorie free but it is gluten free. 🙂

Ingredients:

1 12 oz. pkg (2 cups) semi sweet chocolate chips

1 stick butter

1 cup creamy peanut butter

9 cups (21 oz. box) rice chex cereal

3 lbs powdered sugar

Melt chocolate chips, butter and peanut butter in a microwaveable bowl. 30 seconds at a time and stir until melted.

Put the cereal in a very large bowl and pour the chocolate mixture over it. Stir gently until all cereal is coated with chocolate mixture.

A little unconventional but brilliant…  this keeps this from being incredibly messy… Pour the coated cereal in a clean, unscented trash bag. Then pour the powdered sugar in over the cereal mixture. Twist up the bag tight and carefully toss the cereal inside back and forth. You can peek inside to make sure you have enough powdered sugar to coat and add more if needed. When you’re tossing, feel around for any large clumps from the outside of the bag and break them apart. Toss a little more to make sure they get coated.

Then cut a hole in the corner of the bag and pour into your storage container(s).

Throw away the messy bag.

Enjoy! And of course, share!!

Chicken Salad (for sandwiches)

Chicken Salad
submitted by Andrea Stunz

2 whole boneless skinless chicken breasts or 4 halves
Salt & Pepper to taste
Garlic Powder to taste
3/4 -1 c. mayonnaise
1 1/2 tbsp chopped fresh Terragon
1 cup chopped celery (about 2 stalks)

Boil chicken breasts with salt and pepper. Or you can use leftover grilled or baked chicken from a previous meal. Allow to cool and then shred it up with your hands or chop into small pieces. Add remaining ingredients and mix together. Serve on bread with lettuce or with crackers.

All ingredients from any grocery store. I buy my chicken fresh from Mr. Wee. He delivers chicken the same day as it’s “processed” to your door.  Here’s the link to his contact information.

Salmon Salad

Salmon Salad
submitted by Andrea Stunz

This is a great recipe to use with your leftover poached salmon.

All measurements are “about”. Adjust amounts to your preference.

2 cups cooked, flaked salmon
2 hard boiled eggs
1 cucumber – peeled, seeded, chopped
2 stalks finely chopped celery
1/2 c or so of mayonnaise (just enough to moisten)
salt, black pepper, garlic powder (just a little), and cayenne pepper to taste
juice from 1/2 lemon

You can add chopped green bell pepper and chopped onion if desired.

Gently toss everything together and serve with crackers or on bread.

Keep refrigerated.

Spicy Crackers

Spicy Crackers
submitted by Andrea Stunz
(adapted from a recipe from my A.P. Beutel Elementary School cook book)

4 sleeves of premium saltine crackers (U.S.) or 3 containers Carrefour discount cracker rounds 250g)
1 c. canola oil (might need just a little more for the Carrefour crackers)
2 TBS. crushed red pepper (or more if you like them really spicey)
1 pkg. Hidden Valley Ranch dressing or dip mix (Cold Storage)

Mix oil, pepper seeds and ranch together in mixing cup.  Put crackers in large bowl with lid.  Pour mixture over crackers.  Put lid on bowl.  Every 15 minutes swirl bowl and flip.  Repeat 4 times – every 15 min. for one hour.  Keep in airtight container.  Good as a snack or with spaghetti……ENJOY!

Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil
submitted by Sarah Koopersmith
http://weight-watchers-points-recipes.blogspot.com/

I made this recipe in Singapore, and it was delicious! My dinner guests were eating the toppings with their fingers straight from the bowl! I didn’t follow the recipe exactly, and added my own personalized amounts of each ingredient. Play with it and see what tastes best to you!

Servings: 26 servings
Time: 15 minutes
Weight Watchers Points: 1 each
Ingredients were all purchased at Cold Storage – Great World City

• 6 or 7 ripe plum tomatoes, diced
• 2 cloves garlic, minced
• 1/4 small red onion, chopped
• 1 tbsp extra virgin olive oil
• olive oil spray
• 2 tbsp balsamic vinegar
• 6-8 fresh basil leaves, chopped
• Kosher salt
• Freshly ground black pepper to taste
• 1 whole wheat baguette or French bread
• 1-2 garlic cloves, peeled

Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.

Slice bread into 1/2 inch thick slices. Place on a tray and spray lightly with olive oil. Toast bread under broiler, until golden, watching closely not to let it burn. When bread is toasted, rub each piece with whole garlic clove.

Place bread on a platter and top with tomato mixture.

Serve immediately or the bread will become soggy.

Makes approximately 26 small slices.

Velveetaless Queso

Velveetaless Queso
submitted by Blake & Brandi

1 tbsp flour
1tbsp butter(unsalted)
2 cups heavy cream
8oz monterey jack shredded cheese ( I can only find the slices so I use those instead. Usually about 6 slices broken up)
3oz sharp cheddar cheese shredded
1 can of Rotel found at Tanglin Mall; if you can’t find rotel you can use 1-3 cans diced chilis and 1 can diced tomatoes

In medium sauce pan add butter and allow to melt over low heat. Add flour and stir until it is well integrated with butter and mixture is free of lumps. Color will be golden after 1minute or so.

Add cream and stir to combine, allowing to heat up until thickened, about 5minutes. Stir frequently with spoon and do not allow cream to boil.  Add cheese and wisk vigorously until completely integrated and fluid. Salt to taste if needed. Add rotel and stir to combine.

Rotel and diced green chilis can also be found at most Cold Storage stores. Note that jars of diced green chilis are possibly going to end up being pickled jalapeno’s so go for the can imported from the US.

Mexican Salsa

Salsa recipe (submitted by Andrea Stunz)

This recipe is simple, delicious and customizable. It makes about one quart. One recipe is all that will fit into your blender.

28 oz. canned diced tomatoes (any brand is fine)

1 can Original or Mild Mexican Rotel (picture below)

About 6 sprigs of washed cilantro (coriander/Chinese parsley) – use only the leaves – to taste – I use a lot but I love cilantro!

4 -5 sticks of washed green onions (spring onions) cut in small enough pieces to fit in your blender.

1 tbsp. lime juice (fresh or bottled)

4 – 6 peeled garlic cloves (amount depends on clove size and your taste)

1-2 tsp. Mexican chili powder (we bring this back with us from the US)

1 tbsp. cumin

1 tsp. salt

You can add fresh red chili peppers, cayenne or jalapeno peppers if you like it hot.

Put the cilantro, garlic and green onions in the blender or food processor. Then dump in the remainder of the ingredients in. Mix it all together in the blender really well.

Serve with any tortilla chips.

For a large group, you may want to double the recipe and get several bags of chips.