Tag Archives: snack

Garlic Ranch Ritz Bits

I totally experimented on the Thanksgiving party goers with my second appetizer.  A Paula Deen recipe, tweaked to my liking, went over so well that my mom asked me to make it again for the girl’s card game she was attending the following day.

To try it:

  • 2 boxes of Ritz Bits Cheese Sandwiches
  • 1/3 cup vegetable oil
  • 1 package of Hidden Valley Ranch seasoning
  • 1/2 Tbsp. (heaping) dill weed
  • 1 1/2 tsp. garlic powder
  • 1 tsp. celery salt

Start by emptying the Ritz crackers into a gallon-size Ziploc bag.


 In a small mixing bowl, toss together the vegetable oil and herbs. 

Pour the medley of spices into the Ziploc bag and zip closed.  Try and eliminate as much air as possible.  Shake the bag around, lightly grabbing handfuls of Ritz to press the seasoning onto the crackers. 

Place in the refrigerator for two hours or more before serving.  Occasionally turn the bag over to thoroughly coat the Ritz Bits.

This appetizer or party snack is extremely easy to make., and it looks personalized, because you actually took the time to experiment with more than just setting out plain crackers.  Not to mention, it tastes pretty good. 

The first bite I took, I wasn’t 100% sure on the flavor combinations stimulating my mouth.  After the second helping, I realized the ranch/dill combination, though strong, was similar to biting into a pickle without the crunch and a hint of garlic.  The recipe could also be compared to potato salad’s zesty bitterness with a sweetness from the buttery cracker.

The crackers were soft, with a creamy, cheese center to go along with the celery salt and highly flavored Ranch seasoning.  For the salty snack lovers, this is for you.

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Filed under Appetizers, Food, Snacks

Soft Pretzels

If you have a bread maker, this is an easy recipe to snack on for the next week.

In your bread maker, toss together:

1 1/4 cup water 80 degrees Farenheit
1 egg yolk, room temp *save egg white for glaze
1 Tbsp. oil
2 Tbsp. sugar
1 tsp. salt
1/8 tsp. white pepper (or black pepper)
3 1/2 cups bread flour
1 Tbsp. active dry yeast

My instructions suggest program 6 which runs for about an hour and a half, allowing ideal rising time.  If you will be away before you are able to finish the recipe I suggest covering the dough in your largest mixing bowl with plastic wrap and placing it in the fridge. This stuff grows!  I wasn’t thinking the first time I made it and brought the dough with me in my overnight bag on the train to my destination several hours away. The pretzel dough grew and popped open my Tupperware leaving a sticky mess all over the bag and my clothes.  Hilarious disaster.  For alternative recipes you can also mix in pepperoni and parmesan cheese.image

Pull out your risen dough and place on a floured work surface.  In pieces (typically makes 12-16 pretzels), roll the dough out into 16-inch ropes.  I couldn’t get the dough to roll out quite that long without breaking or fusing back to a smaller size.  I did find that if I held both ends of a starter rope and twirled it around like a jump rope in the air it became a desirable size.  Place your rope on a greased baking sheet and form into a pretzel by creating an oval and before you close the top bring both ends across each other and over the bottom. Repeat till the dough is all gone.

imageMix together glaze:

1 egg white
1 Tbsp. water

Take your glaze and brush each pretzel top.  Optional toppings include kosher salt and sesame seeds.  It will also give the pretzel a nice shine.  Bake at 375 degrees Farenheit for 15-20 minutes or until the top becomes golden-yellow in color. image

These taste best warm, fresh out of the oven.  I like to dip mine in parmesan.  Another mistake I made the first time was adding to much sugar.  By doing so and later topping with cinnamon sugar, you could create a breakfast pretzel. 


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Danielle passed along this healthy recipe to me after I snuck my hand into the package she was sending to her boy”friend” just to get another taste of this crunchy adoration.  I demanded the recipe only to find out it is quite easy to make.

In a saucepan combine the wet ingredients: butter, peanut butter, honey, vanilla extract, and sugar until they are well melted and melded together.  In a large mixing bowl combine the dry ingredients: nuts (I chose to just buy mixed nuts as they were the cheapest, but the actual recipe calls for a cup of almonds and a cup of pecans), granola, rice krispies, and wheat germ or bran.  Pour the wet ingredients over the dry ingredients and coat them together.  You can then either drop the mixture in clumps on an ungreased baking sheet or spread them evenly over the pan and cook until the edges are brown.  Cook at 270 degrees.


These treasures will have you full in a flash, which is perfect for a quick breakfast or snack on the go.  I was making myself more sriracha popcorn (which by the way makes your eyes water from heating the chili peppers inside).  They have just the right amount of nuttiness from the mixed nuts (better with almonds and peacans). The sweetness from the honey is just right, not too much like sugar, but perfect blend with the peanut butter.  These aren’t too crunchy where your teeth break like some granola’s.  I’ve been eating it for breakfast for the past two weeks.


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If the enough-garlic-to-kill-a-vampire cheesy delights in the perfect two-bite oval shape isn’t enough, you have to throw Taboule on top. It is a must. image Rosette always supplies a variety of flavors for me to snack on at lunch, well, and throughout the day. This garlic infused, lemon-sour tang, with the usual greens (think cilantro, basil, parsley) bruschetta like topper is amazing on bagel chips, bread and crackers. It is lighter than bruschetta with less tomato taste and more home-grown green spices.  I can imagine this pairing well with vegetable flavored Ritz crackers. It’s a great, healthy appetizer for partier or late night snack.

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