Snacks

Fishy Chow: Peanut Butter & Chocolate Coated Pretzel Goldfish

It has been a while since I posted a scrumptious sweet treat!  Now that summer is almost here, you are going to need some good portable snacks to bring with you to the beach or on long car rides!  Ive said this before, but one of my all time favorite flavor combinations is peanut butter and chocolate..I mean unless you are allergic to peanuts, everyone pretty much loves that combo.  When I was at school at Penn State University, tailgating season was a huge production.  Picture 100,000 people flooding the parking lots surrounding the stadium enjoying some cold brewskis and lots and lots of delicious foods.  A popular tailgating snack was “Puppy Chow” or “Muddy Buddies” which is chocolate and peanut butter coated Chex cereal.  It is so yummy and so addicting, I can eat it by the pounds.  I decided to give Puppy Chow a salty sweet twist and replace the Chex with Goldfish Pretzels.  Goldfish pretzels are just fish shaped pretzels that are the perfect size for snacking! Now take a salty crunch pretzel shaped fish and coat it with peanut butter and chocolate..come on now its the bomb.

Ingredients-

  1. 1 & 1/3 Bags of Goldfish Pretzels
  2. 1/2 Cup Semi Sweet Chocolate Chips
  3. 1/4 Cup Creamy Peanut Butter
  4. 3 Tablespoons Butter
  5. 1/2 Teaspoon Vanilla Extract
  6. 1 to 1 1/4 cups Confectioners Sugar

Steps-

  1. Pour the Pretzel Goldfish into a large bowl and set aside.
  2. Place the chocolate chips, peanut butter and butter in a microwavable bowl and microwave for a minute.  Stir and microwave again in 15 second increments until the mixture is completely smooth and the butter and chips are melted. Remove from microwave and stir in the vanilla extract.
  3. Pour the chocolate peanut butter mixture over the Pretzel Goldfish.
  4. Using a rubber spatula carefully mix everything together and get all the Goldfish coated in the chocolate mixture. Be careful not to break up the Pretzels.
  5. Pour the coated Goldfish into a large Ziploc bag and pour in the confectioners sugar.  
  6. Zip the bag closed and shake it until everything is well coated and the Goldfish separate from each other.  If they are all too stuck together add a little more confectioners sugar and shake more.  Note: Some with be stuck together..don’t worry that just means you can eat more at one time :)
  7. Spread the fish onto a sheet pan covered with foil or wax paper and let it dry out for about an hour.  You can eat it right away, but I prefer to let it cool a little.
  8. Seal in a container or a plastic bag and you are good to go!!

"Angeled Eggs"

AKA Beet and Pomegranate Deviled Eggs

Theyre just too pretty and too healthy to be called Deviled Eggs!

People ask me all the time how I come up with my recipes and my honest answer is I dream about them! Sometimes I have food daydreams that are so detailed and so vivid that I am starting to feel like I am a food psychic, if that even makes sense. This recipe came to me in one of those daydreams.  In my dream I started picturing these beautiful red deviled eggs, which got me wondering how they got red in the first place.  I wanted the eggs to become red in a natural way so I thought of two of my favorite ingredients, beets and pomegranates.  Both have the natural ability to dye foods a vibrant color (and also your hands so watch out), and are also full of nutrients.  The beets give the egg yolk mixture a wonderful earthly flavor as well as some moisture which makes it creamy with no fattening mayo added.  The juicy pomegranate seeds burst in your mouth when you bite into the eggs, cutting through the richness and giving the eggs a fresh finish. These are the perfect edition to your Memorial Day or summer time BBQ!

 

Recipe Feeds about 4-6 people (I estimate everyone at a party will have at least 2 halves or one whole egg)

Ingredients-

  1. 6 Whole Hard-boiled Eggs
  2. 1 Teaspoon Dijon Mustard
  3. 1/3 of a Small Shallot
  4. 1 Teaspoon Honey
  5. ½ Cup Canned Red Beets Chopped (reserve the liquid the beets come in a set aside)
  6. 1/2 Teaspoon White Wine Vinegar ( You can put more if you like more of a vinegar taste)
  7. Dash of Salt & Pepper
  8. 1 Pomegranate (you will only need the seeds so cut the pomegranate in half and gently pop out the seeds)
  9. Fresh Parsley finely chopped (you can also use mint)

Steps-

  1. Using a sharp knife, slice the eggs in half lengthwise.  Scoop out the yolks gently so you don’t break apart the whites of the egg, and place the hard-boiled yolks into the bowl of a food processor or blender. Set the egg whites aside on a plate.
  2. Blend together the egg yolks, Dijon, shallot, honey, beets, vinegar and salt and pepper until creamy.  If the mixture is too thick add a few drops of the reserved beet juice until you reach the desired consistency and texture.  You want it thick, but still very creamy.
  3. Evenly scoop heaping teaspoons of the egg/beet mixture into the egg white halves.
  4. Garnish with some parsley and about 3-4 pomegranate seeds per egg half.
  5. Serve and enjoy!