Confessions of a Holiday Junkfood Junkie - Page 5

Kevin · 12-16-2007, 02:21 PM

I've been playing around with traditional Chex mix for a few years. Here is my latest rendition and notes.

Kevin's Chex Mix

9 cups of any variety of Chex cereal. Corn, Rice, Wheat, or whatever, mix and match.
1 cup mixed nuts
1 cup mini pretzels
1 cup garlic flavored bagel chips
1 cup cheeze its crackers

1/4 cup butter
2 T worsey
1 T Tony C's
1 t garlic powder
1/2 t onion powder
1 T El Yucateco Habanero

Heat oven to 250*
Melt butter in ungreased roasting pan and then mix in worsey, spices, and El Yucateco.
Gently mix in the rest of the ingredients until evenly coated.
Bake, uncovered, for 1 hour. Stir every 15 minutes.
Spread on paper towels to cool about 15 minutes.
Store in an airtight container.

12/16/2007:
First shot at this blend. Not bad. The underlying intensity of the hab is there. Needs the "in your face" of cayenne.
Maybe add a little cumin too.

Kevin · 03-22-2008, 11:40 AM

Quote:

Originally Posted by Kevin

Found some jalapeño cheddar little smokies at the store yesterday. Got them in the crock pot with some good Carolina sauce acquired from a past trade. Good chit Maynard.

Found Chipotle Hot little smokies yesterday. Even more better.

txschutte · 03-22-2008, 11:48 AM

We got 3 packages of them smokies yesterday. Crock pot with they heinz bbq sauce. I can eat a package in a setting.

Jorge · 11-10-2008, 03:46 PM

It's getting close to that time of year again!

CajunSmoker · 11-10-2008, 04:47 PM

Quote:

Originally Posted by Bigmista

You need a fatty platter.

ANd I'm looking for myrecipe for Cajun Caviar.

Have you found it yet

Wife pulled out the Christmas lights today

big brother smoke · 11-10-2008, 05:46 PM

Quote:

Originally Posted by CajunSmoker

Have you found it yet

Wife pulled out the Christmas lights today

I know you cannot wait until this week is up. Nice elephant

CajunSmoker · 11-10-2008, 05:55 PM

Quote:

Originally Posted by big brother smoke

I know you cannot wait until this week is up. Nice elephant

Actually I can't be a Bama hater cause my all time favorite QB came from the Tide

http://en.wikipedia.org/wiki/Kenny_Stabler

Divemaster · 11-11-2008, 10:52 AM

If it's time for this thread again, can 'Uncle Farker' be far behind????

Alexa RnQ · 11-11-2008, 06:41 PM

Another holiday gem, I love the "classic" threads!!

In homage, here are two more shamelessly awful holiday-table contributions:

Hotwing Dip
2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce, such as Franks® Red Hot®
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
Directions: Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

And finally, the pièce de résistance: Bacon Crack!™

Kevin · 11-20-2008, 05:48 PM

Quote:

Originally Posted by DivaHerself

Another holiday gem, I love the "classic" threads!!

In homage, here are two more shamelessly awful holiday-table contributions:

Hotwing Dip
2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce, such as Franks® Red Hot®
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
Directions: Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

And finally, the pièce de résistance: Bacon Crack!™

The hot wing dip is a keeper for sure. I'm eating it now, lips burning, can't wait for another bite.

Jorge · 11-20-2008, 06:31 PM

I read that the other day and have it printed out for the days after Thanksgiving

Panther5150 · 11-20-2008, 11:00 PM

What you do is get a brick of lite cream cheese, regular if you get clearance from your cardiologist and pour picante sauce, hatch chili marinade or whatever other topping over the top.
Goes great with crackers.

bigabyte · 11-22-2008, 12:19 AM

Braunschweiger Dip

Kevin posted a Braunschweiger and Cream Cheese ball recipe, which is basically what this evolved from.

You see, my family (OK my Dad and me really) are on this never ending quest to make things simpler and faster due to being incessantly lazy (and adding bacon to stuff seems to be another goal in life).

When I was a young kid, each year there would be a lovely Braunschweiger and Cream Cheese ball. One year, I think I was about 12 or so, instead of a ball, my Dad turned out a layered spread in a tub with the Braunschweiger on bottom, and the Cream Cheese on top. It was farking brilliant let me tell you and was just as big of a hit with less fuss.

Well, I think it may have been just a couple years later that the layers went away and the whole thing was just blended together. It was still a delicious spread! After another couple years bacon was introduced and well, it became a new staple.

Finally at some point we didn't even bother pulling out a spreading knife and told everyone to just attack it with crackers. I recommend sturdy, good crackers, preferably onion crackers.

Well, there's the history, here's the recipe. It's simple really. That's the idea. It wouldn't feel like the Holidays without it.

1 pound Braunschweiger
8 oz softened Cream Cheese
1 pound crisp fried Bacon, finely crumbled
3/4 cup Mayonnaise
1 teaspoon Onion Powder
1 teaspoon Worcestershire sauce
3/4 teaspoon Garlic Powder
1/2 teaspoon Hot Sauce

Mix all ingredients together a day ahead of time to let the flavors jingle. The Holidays are all about jingling. Stir again before serving.

Kevin · 12-21-2008, 01:41 PM

I made a batch of this caramel corn today:
http://www.bbq-brethren.com/forum/sh...06&postcount=1
Good stuff.

JD McGee · 12-21-2008, 01:58 PM

Quote:

Originally Posted by Kevin

I made a batch of this caramel corn today:
http://www.bbq-brethren.com/forum/sh...06&postcount=1
Good stuff.

That's the kind of junkfood I can't stop eating once I get started...glad to see this thread back for the holidays!

12-16-2007, 02:21 PM	#61
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I've been playing around with traditional Chex mix for a few years. Here is my latest rendition and notes. Kevin's Chex Mix 9 cups of any variety of Chex cereal. Corn, Rice, Wheat, or whatever, mix and match. 1 cup mixed nuts 1 cup mini pretzels 1 cup garlic flavored bagel chips 1 cup cheeze its crackers 1/4 cup butter 2 T worsey 1 T Tony C's 1 t garlic powder 1/2 t onion powder 1 T El Yucateco Habanero Heat oven to 250* Melt butter in ungreased roasting pan and then mix in worsey, spices, and El Yucateco. Gently mix in the rest of the ingredients until evenly coated. Bake, uncovered, for 1 hour. Stir every 15 minutes. Spread on paper towels to cool about 15 minutes. Store in an airtight container. 12/16/2007: First shot at this blend. Not bad. The underlying intensity of the hab is there. Needs the "in your face" of cayenne. Maybe add a little cumin too. __________________ Kevin

03-22-2008, 11:48 AM	#63
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	We got 3 packages of them smokies yesterday. Crock pot with they heinz bbq sauce. I can eat a package in a setting. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

11-10-2008, 03:46 PM	#64
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	It's getting close to that time of year again! __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

11-11-2008, 10:52 AM	#68
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	If it's time for this thread again, can 'Uncle Farker' be far behind???? __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

11-11-2008, 06:41 PM	#69
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	Another holiday gem, I love the "classic" threads!! In homage, here are two more shamelessly awful holiday-table contributions: Hotwing Dip 2 (8 ounce) packages cream cheese, softened 3/4 cup pepper sauce, such as Franks® Red Hot® 1 cup Ranch-style salad dressing 2 cups diced cooked chicken 1 cup shredded Cheddar cheese Directions: Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips. And finally, the pièce de résistance: Bacon Crack!™ __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

11-20-2008, 06:31 PM	#71
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	I read that the other day and have it printed out for the days after Thanksgiving __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

11-20-2008, 11:00 PM	#72
Panther5150 On the road to being a farker Join Date: 11-11-08 Location: Glendale, AZ by way of Pittsburgh, Pa Downloads: 0 Uploads: 0	cream cheese dip What you do is get a brick of lite cream cheese, regular if you get clearance from your cardiologist and pour picante sauce, hatch chili marinade or whatever other topping over the top. Goes great with crackers.

11-22-2008, 12:19 AM	#73
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Braunschweiger Dip Kevin posted a Braunschweiger and Cream Cheese ball recipe, which is basically what this evolved from. You see, my family (OK my Dad and me really) are on this never ending quest to make things simpler and faster due to being incessantly lazy (and adding bacon to stuff seems to be another goal in life). When I was a young kid, each year there would be a lovely Braunschweiger and Cream Cheese ball. One year, I think I was about 12 or so, instead of a ball, my Dad turned out a layered spread in a tub with the Braunschweiger on bottom, and the Cream Cheese on top. It was farking brilliant let me tell you and was just as big of a hit with less fuss. Well, I think it may have been just a couple years later that the layers went away and the whole thing was just blended together. It was still a delicious spread! After another couple years bacon was introduced and well, it became a new staple. Finally at some point we didn't even bother pulling out a spreading knife and told everyone to just attack it with crackers. I recommend sturdy, good crackers, preferably onion crackers. Well, there's the history, here's the recipe. It's simple really. That's the idea. It wouldn't feel like the Holidays without it. 1 pound Braunschweiger 8 oz softened Cream Cheese 1 pound crisp fried Bacon, finely crumbled 3/4 cup Mayonnaise 1 teaspoon Onion Powder 1 teaspoon Worcestershire sauce 3/4 teaspoon Garlic Powder 1/2 teaspoon Hot Sauce Mix all ingredients together a day ahead of time to let the flavors jingle. The Holidays are all about jingling. Stir again before serving. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-21-2008, 01:41 PM	#74
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I made a batch of this caramel corn today: http://www.bbq-brethren.com/forum/sh...06&postcount=1 Good stuff. __________________ Kevin

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