Cheese Snacks You Make From Scratch

In our never ending search for snacks, the grocery store offers a mind boggling array of pretty packages, most of them announcing that they have finally, after all of these years, discovered that trans fats are bad for you. They want you to know that their offerings now have "No Trans Fats" and are made using Sunflower Oil or some such other 'healthy' alternative to the evil trans fats. They conveniently don't mention all of the other crap they put in there to give the stuff an unnatural shelf life.

You can and should take control of what you make available to yourself and your family when it comes to food choices. I know it isn't the easiest thing to make changes in your habits, but if you take it one step at a time,you can do it.

It is very easy to choose a recipe, double it and freeze what you don't serve to use later. You will have one clean-up and something on hand in the freezer when you need it. If you are making something like potato chips, you can put them in an air-tight container or a resealable plastic bag to keep for a week or vacuum seal them in a container to keep for two to three weeks.

When your family screams for junk food pull a batch of cheese straws from the freezer and bake them. You won't have to worry about what to do with the leftovers. They are easy to make and freeze beautifully. The following recipe will make a little over 100 cheese straws. Store in your choice of containers as listed above, or just bake as many as you think you'll need at one time and freeze the rest of the dough.


3 1/2 cups All Purpose Flour

3/4 teaspoon Salt

3/4 teaspoon Cayenne Pepper

3/4 Lb. Butter

1 Lb. Sharp Cheddar Cheese, grated

Sift flour, salt and pepper into a large bowl. Blend butter with dry ingredients using one of the following methods: a pastry blender, a food processor, or your hands. The mixture should look like small crumbs. Add the cheese and mix until the mixture forms a ball. This is the time to divide the mixture up into four equal balls. If you only need 25 to 30 cheese straws, use one of the balls and wrap the other three in plastic wrap and freeze them.

Roll the dough out on a pastry board in a square or rectangle to about 1/3 of an inch thick. Cut into strips 1/2 inch wide by 4 inches long. Put the cheese straws on an ungreased baking sheet. Bake in a preheated oven at 375 degrees for 10 to 12 minutes until lightly browned. Remove from oven and cool on a wire rack.

Watch them disappear!

Another way you can use this basic cheese dough is to use a small biscuit cutter to cut rounds instead of strips. Press a pecan in the center before baking.

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No Bake Recipes for Kids

Healthy fun no bake recipes are as close as you mouse. No need to heat up the oven or turn on the microwave for these simple treats. These no bake easy recipes for kids will provide them some scrumptious deserts and healthy treats. The kids will have fun and you can relax while the kids enjoy preparing their own snacks.

No Bake Peanut Butter Balls


1. Spread peanut butter on one graham cracker.

2. Spread jelly on the other and make a sandwich - Now that's easy.

3. Set out all the ingredients so the kids can experiment with several combinations to create a one-of-a-kind creation.

No-Bake Yogurt Pie


*1-9" graham cracker crust shell

*1-8oz. container of orange flavored yogurt

*1- C. thawed whipped non-dairy topping

*1/2-C. canned mandarin orange slices - drained and broken into pieces


1.Combine yogurt and whipped topping together in a bowl and stir with a spoon

2.Add mandarin orange slice and stir

3. Spoon into the pie shell

4. Cover with plastic

5. Wrap and chill

You can freeze this pie and thaw slightly before serving.


Appetizers and Snacks

Vegetable Dippers


*Bowl of carrots



*Cherry tomatoes


1. Mix a 16 oz. container of light sour cream with dry soup mixes like tomato, vegetable or onion.

2. Allow the dip to blend over night or mix it up in the morning.

Cream Cheese Dip


*1 (8 ounce) package cream cheese with chives

*1 (5 ounce) container sharp processed cheese food

Fruit Dips-1


*2 (8 ounce) packages cream cheese, softened

*1 cup brown sugar

*2 teaspoons vanilla extract

Fruit Dip #2


*Cream cheese

*Crushed pineapple


1. Combine cream cheese and crushed pineapple

2. Stir until you reach the desired taste and consistency

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Easy Vegetarian Recipe

Some great easy vegetarian recipes that you can make and try for yourself.


Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in ½ gill of water, grate a small onion and mix it with these; add pepper, salt, vinegar, and oil to taste. The quantity of oil should be about three times the amount of the vinegar used. Eat with Allinson wholemeal bread.


3 good juicy cooking apples, 3 eggs, 6 oz. of Allinson fine wheatmeal, ½ pint of milk, and sugar to taste. Pare and core the apples, and cut them into rounds ¼ inch thick; make a batter with the milk, meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done.


1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste.

Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the readcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce.

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Grilled Chicken Snackers - Grilling Made Easy

Gas grills are hugely popular in this day and age. Most households are trading in that old charcoal burner for the luxury of gas. There are many advantages to owning a gas grill over a hardwood charcoal grill, but they also have some similarities. They each cook food. That's the main thing both grills share. And even though you may love that gas grill, you may still be hard pressed to find some new recipes to try out on it. I like taking regular recipes for things like chicken and giving them a whole new spin. One of my favorite recipes I invented I call, Chicken Snackers.

People love chicken, but it gets so bland and boring. It's also becoming very expensive. Chicken breasts can run almost 7 dollars a pound at times. I started buying chicken legs and playing around with some recipes. They're really inexpensive and just as delicious as another other part of the chicken. I marinade my chicken in some unusual flavors and grill them up with a sweet and spicy sauce. The legs are fantastic. They're so convenient to hold and eat, just like a bigger wing. This recipe is super simple and it's totally different. It has an Italian spin on osso buco and a surprise little kick.

Grilled Chicken Snack Legs:

We're going to need a sporadic shopping list for this one. Pick up a big pack of chicken legs, at least 10 of them. Also, a bottle of red wine, some ginger, garlic, an onion, dried Italian seasoning, hot sauce, a green pepper and 2 lemons. When selecting a wine, it doesn't have to be expensive. But we don't want a wine that you can't drink either. Having a nasty wine will make nasty food. Think of buying something that you're familiar with.

Preparing the marinade is simple; the only real trick is the patience involved. You will have to let this chicken marinade for at least 12 hours, though you should go an entire 24. Pour half the bottle of wine into a bowl or dish large enough to handle all of the chicken. Next, chop up the onions, garlic, ginger, green pepper and lemons and add them. Finish the marinade off with a hefty tablespoon of the Italian seasoning, a few shots of hot sauce, according to your taste, and a heavy pinch of salt and pepper. Make sure the chicken legs are fully covered and wrap tightly with foil, plastic or a tight fitting lid and refrigerate.

When it's time to start cooking, cut your grill to medium heat. Allow the grill to heat for 10 minutes or so and make sure the racks are well oiled. When taking the chicken out of the marinade, make sure it has almost dried before placing it on the grill. Lightly season the chicken with some salt and pepper and place onto the hot grill racks. You should be able to get about 20 legs on even a medium sized grill, but the odds are you won't be doing that many. We're not looking for a great color or anything, just to get them cooked.

Allow them to cook for about 15-20 minutes on each side. They will get a great crust regardless, so make sure not to overcook them. All the flavor is inside; they're very surprising and very different. These legs make for a great snack. You can throw some hot sauce on them for a very interesting game-day take on hot wings.

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Edamame Salad

nytimes.com - Mark Bittman turns a familiar Japanese appetizer into something new.

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Flavored with yuzu (Japanese citrus), this tobiko is bright yellow and makes a beautiful and refreshing garnish.

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Svartsot on tour

A little appetizer for the Ragnarok Festival Tour Aaskereia Search, travelogue, videos of concerts and much more

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