Tag Archive: Snacks


Chipotle Cheddar Cheese SpreadLooking for something new to try for Super Bowl Sunday? Here is a wonderfully versatile Cheddar Cheese spread that is awesome as a dip, spread on cocktail rye and broiled, on a burger, or as a grilled cheese sandwich…. This spread/condiment will last in your fridge for a good couple of weeks, so put your creative mind to work!!

You can make this as spicy or mild as you want by adjusting the amount of chipotle pepper and sauce you add. You can also add fresh jalepenos if you really want it “kicky!” (pardon my football pun!)

It’s kind of like a pimiento cheese spread with chipotles instead of pimientos! Very easy to make and you will LOVE it!!

Here’s the recipe!

Kitchen Kween Chipotle Cheddar Cheese Spread

Makes approximately 2 cups of spread

Stuff you need:

2 cups grated sharp cheddar cheese (aged cheddar is great, but pre-shredded store brand is fine, too)
1/2 cup mayonnaise
1 green onion, chopped
3.5 oz can of chipotle peppers in adobo sauce (this is a cute little can!)

Now what?

Put first 3 ingredients in bowl of food processor and process until smooth.
Add canned chipotles and sauce. Process until smooth.
Refrigerate for 2 hours to allow flavors to blend. Serve with tortilla chips or crackers.

Here is how to get the spice level you want:

Mild – 2 chipotles, chopped with a spoonful of sauce from the can
Medium – 4 chipotles, chopped with a few spoonfuls of sauce from the can
Spicy – entire can with all of the sauce from the can
4 alarm – add entire can with all of the sauce, plus one fresh chopped jalapeno.

Put however many chipotles you want in the cheese mixture, give the processor a whirl, AND TASTE.
**Remember, as the flavors blend in the fridge, it will get a bit “warmer” than when you initially taste it, so adjust. You can always add more later if it isn’t spicy enough for you!

Serve with crackers, spread on your burger, broil open face on cocktail rye….. use your imagination!! 🙂

The Super Bowl is coming!  Need a last minute appetizer that everyone will RAVE about?? Roasted Red Pepper Dip

Try this winning recipe for Roasted Red Pepper Dip. We make this often. It is so wonderful and tasty! Hard to describe – lots of flavor and so versatile.

Use as a tortilla chip or veggie dip. We use this in chicken wraps with lettuce and rice. Delicious!! We also use it as a sauce (cold) when we serve grilled steak.

And, honestly, what’s not to love? Put everything in the blender or food processor and blend it up. So easy!

You can use the jarred red peppers, but it is so easy (and more flavorful) to make your own! (Instructions for this appear in the recipe.)

One of our most requested party recipes – try it and you’ll see why.

Hope you enjoy!
~ Kitchen Kween (Munchie’s Sis)

Roasted Red Pepper Dip

Stuff you need:
1  7-oz jar roasted red sweet peppers, well drained (or 3 home-roasted red peppers, skinned, seeded, and sliced)
1  8-oz pkg cream cheese, softened to room temp
2 Tablespoons real mayonnaise [can omit this if you want – don’t sub Miracle Whip]
1 clove garlic, pressed or minced
1 Tablespoon lime (or lemon) juice
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley (or 1-1/2 Tablespoons fresh, snipped parsley)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 – 1/2 teaspoon cayenne pepper
1 Tablespoon cumin
Now what?
In food processor or blender, combine all ingredients and blend until smooth and creamy.
Taste for seasoning. (Wait to add more cayenne – when the flavors blend it may sneak up on you!)
Yield:  2 cups.**To roast your own red peppers, place whole peppers directly onto stovetop flame. Once one side is nice and charred BLACK, turn and continue charring until all sides are black.
Place in plastic or paper bag, cover with a cloth. Let sit for 15 minutes to loosen skin.
Peel black skin off, cut open, take out seeds and veins, and dab with a paper towel to dry a bit.
Don’t worry about getting ALL of the black specks, it adds mucho flavor! This is messy, but soooooo good!!

My sis sent this recipe recently. Sounds like a great snack for New Year’s Eve parties and football!!

Kitchen Kween's Ranch PretzelsI wanted to pass this recipe on — something for the guys. I tried this recipe for Jerry’s fishing trip last fall, and it was requested for Thanksgiving by the guys.

One my nephews calls these “crack” pretzels. We broke them open before dinner on Thanksgiving and everyone ate so many, they were almost not hungry for turkey! (And I say “almost” because all 4 of the “boys” are 6’2″ and larger — you can imagine how much they can put away!)

They have become a new family favorite. I always double the recipe when taking them somewhere. It’s really NOT too many!!

If you make these once, you’ll see why I recommend doubling this recipe. Great snack!!

~ Kitchen Kween (Munchie’s Sis)

Ranch Pretzels

Stuff you need:

1 package (16 oz) pretzel nubs (thick bite-sized pretzels) [See picture.]

1 envelope ranch salad dressing mix

2/3 cup vegetable oil

1-1/2 teaspoons dill weed

1-1/2 teaspoons garlic powder (can reduce by 1/2 teaspoon if too strong)

Now what?

Mix salad dressing mix, vegetable oil, dill and garlic powder in a large bowl. Stir in pretzels to coat well.

Pour onto an ungreased cookie sheet.

Bake at 200 degrees for 1 hour, stirring every 15 minutes.