Archive for the ‘Snacks’ Category

PostHeaderIcon Salsa

In honor of Cinco do Mayo I decided to share my favorite salsa recipe with you! After trying many different recipes I finally found “the one” salsa recipe that I truly love. I could literally eat this all day and never get sick of it. Yup, it’s that good!

This is super easy and quick to make. Just dump all of the ingredients in a food processor, pulse to your desired consistency, refrigerate, and devour! I love that you can easily make it to fit your taste buds. For instance, you can add more than two jalapenos if you want to really kick up the heat. Also, you can drain the canned tomatoes if you like a thicker salsa. I like to use two jalapenos and not drain the tomatoes. The red wine vinegar is essential to making this awesome salsa so please don’t skip it! This makes a large amount of salsa so be prepared and either buy a lot of tortilla chips (or make your own!) or cut the recipe in half. I usually just buy a lot of tortilla chips. :)


2 fresh jalapeno peppers, seeded and very coarsely chopped
2 garlic cloves
2 large vine-ripened tomatoes
1 (28 oz.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 1/2 tablespoons red wine vinegar
2 teaspoons cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Source: slightly adapted from Annie’s Eats


PostHeaderIcon Baked Tortilla Chips

This is just a fun little way to make tortilla chips at home. These tortilla chips are super healthy, especially compared to store-bought tortilla chips. They are also very quick to make. Just cut the tortillas in triangles with a pizza cutter, place on a cookie sheet (do not overlap them), lightly cover with cooking spray, sprinkle with salt, and broil each side until crisp and lightly brown. I used olive oil cooking spray and sea salt and the results were delicious, I’m sure any type of cooking spray would work though. I served these tortilla chips with my slow cooker chicken tortilla soup and they complimented each other perfectly. Of course, I’ll still buy tortilla chips at the store, but this is just a fun way to make them if you’re in a bind or looking for a healthy alternative.

Baked Tortilla Chips


1 small package of white corn tortillas, taco size, cut into triangles
Cooking spray (I used olive oil spray)
Salt-to taste


Preheat the broiler to high. Cut the corn tortillas into triangles using a pizza cutter and place on a large baking sheet. Don’t overlap the chips. If you want to make a large batch, fill a second pan and only bake one at a time.

Spray the triangles lightly with cooking spray. Turn over triangles and spray again. Sprinkle with salt, to taste.

Bake in the oven for about 3-4 minutes. Turn chips over and bake for another 3-4 minutes, or until chips are golden brown and crisp. Make sure you don’t go too far while the chips are in the oven. They will bake quickly!

Cool and store in an airtight container for up to 2 days.


Source: Two Peas and their Pod


PostHeaderIcon Pecan Granola Bars

Last weekend my husband, his grandparents, and I took the Amtrak from Chicago to Seattle. It was quite an experience to say the least. :) In preparation for the trip, I decided to make these delicious pecan granola bars…..and I was very glad I did. Even though we ate A LOT on the train, it was nice to have something homemade to snack on.

I tweaked the original recipe a bit to make it a little healthier. For instance, I substituted whole wheat flour for all-purpose flour. I also used 1/4 cup vegetable oil and 1/4 cup unsweetened applesauce instead of 1/2 cup vegetable oil. Don’t worry, it still tastes great without all that extra oil. A little tip is to measure out the vegetable oil first and then use the same measuring cup for the honey. This will prevent the honey from sticking to the measuring cup, making your life easier. This is a great recipe and can easily be adapted if you don’t have pecans on hand. You could substitute the pecans for almonds, walnuts, dried fruit, raisins, etc. Just have fun with the recipe!

I took a bunch of nice pictures on our Amtrak trip but nothing compares to this picture……

….they are such a cute couple!!!!

Pecan Granola Bars


2 cups rolled oats
1/2 – 3/4 cup packed brown sugar
1/2 cup wheat germ
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 cup pecans, chopped
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil (I used 1/4 cup vegetable oil & 1/4 cup unsweetened applesauce)
2 teaspoons vanilla extract


Preheat the oven to 350 degrees. Generously grease a 9×13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, pecans, and salt. Make a well in the center, and pour in the honey, egg, oil, applesauce, and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Source: adapted from All Recipes


PostHeaderIcon Crock Pot Applesauce

(I apologize for the picture. Applesauce is difficult to photograph!) :)

I hope everyone had a wonderful Thanksgiving and a relaxing weekend! I had a great Thanksgiving and I’m so glad I was able so share it with so many family members.

I often buy way too many apples for a two-person household. I love apples but I can’t seem to eat all of them before they start getting brown/soft spots on them. This recipe is the perfect way to use up old apples and it makes delicious applesauce! I make this on a regular basis and my husband and I both love it.

The recipe below makes the perfect amount for a small crock pot. However, it can easily be doubled and made in a larger crock pot.

Crock Pot Applesauce


4 large apples, skinned, cored, and diced

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 tablespoon brown sugar

1/4 cup water


Skin, core, and dice your apples. Put the apple pieces into your crock pot. Add the lemon juice and the water. Pour in the vanilla extract, and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. (I don’t like to mash it up too much since I like some apple chunks in my applesauce.)

Source: Prevention RD