Paranormal Pretzels

My niece, Chrystina and her son, Damian have so much fun making snacks together.

Damian shared these cute pretzel snacks with his friends at school, but they’d be perfect for a kid’s party or for Halloween (being that they look like aliens or bugs). 🙂

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Chrystina adapted this recipe from one she found in Parent magazine.  Here’s how she and Damian made them.

You’ll need to buy pretzels already covered in yogurt, but you can buy plain pretzels and coat them with white candy melts.

Use candy melts and multi-colored sprinkles for the eyes. Melt the candy melts in the microwave in 30-second intervals then pour into a frosting bag fitted with a small tip to do the eyes.  If you don’t have a frosting bag, you can also use a resealable bag, cutting a tiny piece off one corner.

NOTE: You need a helper to be putting the sprinkles on because the candy melts settle real quick!

From Chrystina:  “A lot of our little paranormal friends ended up looking like their eyes were gorged out and left empty and bloody — which is ok too.  Damian went as fast as he could. ☺️”

Have fun making these cute snacks.  Chrystina and Damian sure did. 🙂

BBQ Chicken Marinade

The classic Chamorro marinade is quite simple.  Start off with a base of soy sauce and vinegar — the ratio is up to you, but I like using a 1:1 ratio of soy sauce to vinegar (e.g., 1 cup soy sauce mixed with 1 cup vinegar).

I also add a few other ingredients to my marinade to give it an additional depth of flavor.  What you add depends entirely on you, so you can be as creative as you can here.  Some of my favorite add-ins are garlic and onions (powdered or fresh), ginger, brown sugar (not too much because sugar burns easily), honey, and sometimes even a cup or two of coca cola (use your favorite soda).

Marinate your chicken for several hours or overnight before grilling to allow the marinade to really soak into the meat.  I like using zip lock bags to marinate any meat I plan on grilling.  Just flip the bag over every hour or so to ensure all the meat gets marinated evenly.

Grill the chicken as you normally do.  We have a smoker, so I start off by smoking the chicken  — skin side down — for 30 minutes, then I crank up the heat to 275 degrees and cook the chicken — skin side up now — for about an hour and a half or until it’s done and a nicely browned.

Make a smaller (fresh) batch of your marinade (do not reuse the marinade the chicken was soaking in) for glazing the chicken after it’s done.  Place the marinade in a small sauce pan and add some corn starch to it.  Bring the mixture to a boil and stir until the sauce thickens slightly.  Brush the glaze over the cooked chicken to give it a beautiful (and tasty) sheen.

Give my recipe a try.  I think you’ll love it.

My recipe below makes enough marinade for approximately 3 pounds of chicken.  It’s also good for marinating pork chops, ribs, and steaks.

BBQ Chicken Marinade
 
Classic Chamorro marinade that's sure to make your neighbors come out of their homes wondering what's grilling that smells so good!
Author:
Serves: 2 to 3 cups
Ingredients
Marinade:
  • 1 cup soy sauce
  • 1 cup vinegar
Optional Marinade Additions:
  • 1 tablespoon garlic (powder or minced)
  • 1 teaspoon onion powder (or ½ small onion, finely diced)
  • 1 tablespoon brown sugar
  • 1 tablespoon ginger (ground or freshly grated)
  • 1 cup cola
Glaze:
  • ⅓ cup vinegar
  • ⅔ cup soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 tablespoon corn starch
  • Add any of the other optional ingredients used in your marinade
Instructions
  1. Place all of the marinade ingredients in a large zip lock bag. Seal the bag then shake it up to mix the ingredients together. Add the chicken to the bag then re-seal. Marinate the chicken for several hours before grilling.
  2. Place the glaze ingredients in a small sauce pan. bring to a boil, whisking contantly. Cookmuntil the sauce thickens. Brush the glaze on the cooked chicken.

 

Mussels with Garlic Tomato Sauce

This is a very simple recipe that my daughter, Hannah, created for dinner one evening. (Have I mentioned that she’s a natural in the kitchen? Proud mama moment.) 😀

Hannah did not measure her ingredients as she just threw everything together.  Luckily, you can “taste your way through this one.” 🙂

You’ll need a box of frozen mussels (thawed out), two large cans of tomato sauce, garlic (as much as you like), and some Dashida seasoning (or use salt), to taste.

Place the tomato sauce and garlic in a large pot over medium heat.  Season the sauce with Dashida (or salt).  Once the sauce is seasoned to your liking, add the thawed mussels.  Cook for a few minutes until the mussels are no longer raw.

Serve as-is or over a bed of cooked spaghetti noodles.

ENJOY!

tomato mussels

Chewy Double Chocolate Chip Cookies

Who doesn’t love a good chocolate cookie?  Not only are these scrumptious cookies made with good quality cocoa powder, it’s doubly delicious with the addition of chunks of good quality bittersweet chocolate.  You can use semi-sweet chocolate chunks instead of bittersweet, but bittersweet chocolate gives you a very intense chocolate flavor that can’t be beat. cookies1
These delicious cookies are crispy on the outside and chewy on the inside. cookies2

Enjoy them with a tall glass of cold milk.  My kids sure did! 🙂

cookies3  cookies4

Give my recipe a try.  I think you’ll like it. 🙂

Chewy Double Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ⅓ cup granulated sugar (for dough)
  • ½ cup granulated sugar (for coating the cookie)
  • 1½ cups unbleached all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dark corn syrup
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1½ sticks unsalted butter
  • ⅓ cup packed light brown sugar
  • 4 ounces bittersweet chocolate pieces (may substitute with semi-sweet chocolate)
Instructions
  1. Pre-heat oven to 375 degrees. Line 3 baking sheets with parchment paper. Place ½ cup sugar in a shallow dish.
  2. In a mixing bowl, cream together the remaining ⅓ cup granulated sugar, brown sugar, and butter.
  3. Mix together the egg white, corn syrup, and vanilla extract. Add to the butter-sugar mixture.
  4. In a separate bowl, mix together the flour, salt, baking soda, and cocoa powder. Add to the butter-sugar mixture.
  5. Scrape down the sides of the bowl then slowly mix in the chocolate pieces.
  6. Using a small cookie scoop (one that holds about 1 tablespoon of dough), drop scoops into the dish containing the ½ cup sugar to be used for coating. Roll the cookie dough in the sugar until it's entirely coated in sugar. Place balls of sugar-coated dough 2 inches apart on prepared baking sheet.
  7. Bake for 10-11 minutes (do not bake any longer!). Remove from oven and allow cookies to cool on the baking sheet for 5 minutes then remove them to a wire rack to cool to room temperature.
Enjoy!

 

Spicy Crackers

This is a quick and easy snack to make.  My kids love to munch on these after school or while watching their favorite television show.  You can use any size crackers, but I like using either miniature saltines or oyster crackers since they’re small enough to pop a handful into your mouth.

Give my recipe a try.  I think you’ll like it.

spicy crackers

 

spicy crackers 2

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