Oyster Crackers with Dill and Ranch

This is a more recent family tradition. We've been making these off and on since the late 80's. I think next year I may look for a different kind of cracker to make this with, something whole wheat. The oyster crackers are a bit blah as a cracker base. I do love this spice combo. This recipe is from my Dad's Aunt Mavis. I reduced the amount of oil.

OYSTER CRACKERS

INGREDIENTS

1/8 (2 T)cup oil

1/2 tsp garlic salt

1/2 tsp dill weed

1 pkg. Hidden Valley Ranch dressing

1 pkg. Oyster crackers

Warm the oil. Drizzle some of the oil over the crackers. Stir. Drizzle, stir, drizzle, stir until most of the crackers are coated. Add the spices and stir.

Ruben Dip

This recipe was a hit. It's a Ruben, but in dip form. What's not to like. You can pretend that the yogurt dressing makes it into health food too. It doesn't really, but it does cut out some fat. If you like, you can make half a recipe. Cut the loaf of bread in half. Slice a bit off the bottom so it will set flat (pictured). Go Vikings! (Caution: The Vikings have lost both times I made this. This recipe might be a jinx.)

RUBEN DIP

INGREDIENTS

2 recipes yogurt thousand island dressing

1 8-oz container pastrami, chopped (about 1 1/2 c)

3/4 c grated Swiss cheese + and extra 1/4 c grated Swiss

1 c sauerkraut with the water squeezed out

A round loaf of pumpernickel bread

Preheat oven to 350. Combine the thousand island, pastrami, 3/4 c of the grated Swiss cheese, and sauerkraut. Cut the loaf of pumpernickel into a bread bowl. Cut the extra bread into cubes. Fill the bread bowl with the Ruben dip mixture. Bake 30 minutes. Top the Ruben dip with the extra 1/4 c Swiss cheese. Return bread bowl to the oven and place bread cubes in the oven. Bake an additional 10 minutes. Serve the bread cubes around the Ruben dip bread bowl.

Guacamole

I use my fresh salsa (previous post) to make guacamole. You may want to omit the salt. I'm going heavy on the salt these days.

GUACAMOLE

INGREDIENTS

2 small avocados

1/4 tsp salt

1 tsp lime juice

1/4 c salsa

Mash the avocados, salt and lime juice together with a fork. Stir in the salsa (I use my fresh salsa).

Salsa

I've been making salsa for years. There used to be a green house in town that grew fresh tomatoes. It was so awesome. I had an endless supply of cheap, fresh, vine ripened tomatoes. I miss you green house. Recently I received a few tomatoes from my gardening aunt and uncle that I turned into salsa. I actually took the time to write down some amounts this time. Now people who want the recipe have actual amounts, instead of just a list of ingredients. You will still have to adjust for seasoning because each batch of salsa is different. I've found that if you think your salsa needs something, what it usually needs is salt. My second guess would be more cumin. The salsa will end up watery when made from fresh tomatoes. Your instinct is to drain off some of the "water". If you do that, it will just make more "water" within a half a day. I serve it with a slotted spoon and call it good. My salsa is not very hot. If you want it hotter, you can add the seeds and ribs of the hot pepper (jalapeno) or just add more. You could also add more Tabasco. Also, each jalapeno is unique. To get the same amount of heat sometimes it will take half a jalapeno, sometimes two jalapenos. You'll just have to use your best judgement.

SALSA

INGREDIENTS

3 tomatoes (3 cups), chopped

1 hot pepper, chopped 1 T + 1/2 tsp (mine was from the farmers market)

1 slice of onion, finely chopped onion 2 1/2 tsp

1 clove of garlic, pressed through a garlic press

1 tsp cumin

1/2 tsp salt

a shot or two of Tabasco

a few grinds black pepper

hot sauce

1 T + 1/2 tsp cilantro, chopped

1 tsp chopped fresh oregano
1 1/2 T chopped fresh parsley

Combine all the ingredients.

Chocolate Peanut Butter Banana Smoothie

Reese's 'naner butter smoothie, 'naner butter smoothie. I dare you not to sing this over and over to yourself while you make this. Just me? Darn it! It's always just me. Isn't it? I'm not sure if this counts as a smoothie or not. It's not juice based or yogurt based. Whatever you call it it can be a healthier substitute for a chocolate shake. Well...sometimes. Sometimes there is no substitute for a chocolate shake. Freeze the leftover half a banana in a Ziploc bag for a future smoothie.

Chocolate Peanut Butter Banana Smoothie
INGREDIENTS
1 C chocolate milk
1/2 banana
1 T peanut butter
7 ice cubes (it's half a tray)

Blend all the ingredients in a blender until it is smooth.

Whole wheat pita chips

I also make the pita chips on the grill using a flat grill pan (not mine in link). You can add a couple garlic cloves that have been pressed through a garlic press to the olive oil to make garlic chips. I like the Zyliss garlic press. This recipe is from America's Test Kitchen.

Whole Wheat Pita Chips

Yield enough for 2 cups of dip

INGREDIENTS

4 8-inch whole wheat (or regular) pita breads, cut into wedges

1/4 c olive oil

1 tsp salt

1. Using a kitchen shears, cut around the outside of each pita bread to separate it into two rounds. Brush the rough (inside) side of each pita with oil and sprinkle with salt. Stack up all the pita rounds and cut the stack into six pieces. (Sixths)

2. Adjust the oven rack to the upper-middle and lower-middle position and heat oven to 350. Spread pita triangles smooth-side down over 2 rimmed baking sheets.

3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, about 6 minutes longer. Remove baking sheets from oven and cool the chips before serving.

Popcorn (several recipes)

This post has been moved. Click here for the recipes.

Cheese Ball

CHEESE BALL

This is also good when made with Swiss cheese. I saw someone on TV add chopped bacon to the cheese mixture. I’ve never done this. (I have two vegetarian sisters.) But it sounds good to me. This recipe comes from the Pillsbury cookbook my mom received for a wedding present.

INGREDIENTS

2 cups shredded cheddar cheese

3-oz cream cheese

3 T Mayo

½ tsp Worcestershire

1 tsp white wine

dash each of

onion salt

garlic salt

celery salt

Sliced or chopped olives, OR chopped nuts OR chopped fresh parsley, OR dried beef to roll in. (OR a combination that makes sense)

Combine ingredients in a food processor and blend until smooth. Blenders will work in a pinch, but they will make you swear. Cover and chill until firm. Shape mixture into a ball and roll in nuts or whichever covering you’re using. . Wrap in plastic wrap and chill until serving.