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Spicy Sausage Dip

9 Feb

For the AFC Championship Game, DH had a friend over to watch the game. Of course they needed some football worthy food to go along with the game!  This was one of the things I served up.  I have to admit, this dip doesn’t look pretty.  DH was skeptical when he saw me making it.  But as it turned out, he and his friend loved it!  It was spicy and flavorful.  It must have been good, because they nearly finished the whole thing!








1 (16 oz.) package spicy ground sausage
1 (15 oz.) can diced tomatoes with green chiles, undrained
2 (8 oz.) packages cream cheese
Hot sauce, to taste

In a large skillet over medium-high heat, cook the crumbled sausage until browned.  Drain off any excess fat.  Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce.  Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended.  Taste and adjust seasonings as necessary.  Serve warm.

Recipe from –


Pico de Gallo

26 Dec

As I have mentioned many times before to people who know me best; I love salsa!  This is a variation on your normal restaurant style salsa.  It tastes so fresh as if you just picked all the vegetables right from your garden!

The Cast of Characters:

1/2 large yellow onion
1/2 large red onion
8-10 Roma tomatoes
1-2 jalapenos (if you like things spicy, leave in the seeds)
kosher salt
Bunch of Cilantro


1.  Dice up the yellow and red onion.
2.  Dice up the tomatoes.
3.  Grab the bunch of cilantro, and chop it up very finely.  I love cilantro, so I probably add at least 1 cup to this pico.  Add more/less depending on your liking to this side.
4.  Slice up 1 or 2 jalapenos in half and then dice into very tiny pieces.
5.  Next, add all of the above into a large mixing bowl and give a good stir until everything is combined well.
6.  Slice the lime in half and squeeze the juice from the lime into the bowl.
7.  Sprinkle with kosher salt and stir well until combined.  I normally add extra salt on the top right before this is served.

Adapted from:

I scream; you scream… We all scream for some Chex Mix!!!!

19 Dec

Who doesn’t like Chex Mix? Growing up, my best friend Erin and I would make chex mix every holiday season. It would always come out too buttery and burnt. It was always a habit of mine to cook things until they were too well done! I have changed my cooking habits since that young age! This stuff is perfect!
The buttery goodness and seasonings involved make this one good snack! The original chex mix recipe is good, but this recipe goes one step further! The fresh garlic adds a different dynamic along with the Tabasco sauce.
Feel free to alter this recipe to your liking. Rather than add the full amount of pretzels, I normally add more corn chex into my mix as the corn chex is my favorite part of this snack!


3 cups of Corn Chex
3 cups of Wheat Chex
3 cups of Rice Chex
2 cups of mini pretzels
2 cups of peanuts
1 1/2 sticks of butter
3 to 5 cloves of garlic (put through a garlic press)
5 tablespoons of Worcestershire Sauce
6 to 12 shakes of Tabasco Sauce
1 tablespoon garlic powder
2 teaspoons of Seasoned Salt
1 tablespoon Onion Powder


1. Dump cereal in large bowl. Add in pretzels and peanuts and mix until well combined.

2. In microwave safe bowl add butter and Worcestershire and Tabasco sauce. Give a good stir.

3. Next add the seasoned salt, garlic powder, onion powder, and the fresh garlic (garlic should be put through garlic press first before adding) to the above butter and sauce mixture.

4. Microwave mixture until all butter has melted.

5. Grab a piece of chex and dip into the buttery sauce mixture. Taste it and see what you think about the seasoning. Add more seasonings or sauce until desired flavor is achieved.

6. Next, begin slowly pouring the butter and seasoning mixture over the cereal and nuts while stirring constantly. Once entire mixture is added to cereal, keep mixing together until everything has been coated well.

7. Pour the mix into a large aluminum pan; since this is a lot of chex mix, I buy a large roasting pan and everything fits nicely.

8. Bake at 250 degrees for 1 hour and 15 minutes; longer if you think it needs it. Stir every 20 minutes.

9. Enjoy your chex mix!!!

Adapted from: