Category: Snack

Recipes for snack foods, sweet and savory.

Categories
Snack

This easy snack is simply ex‘straw’dinary

Cheese straws don’t have a hole through them, but they do have a whole lot of great cheesy flavor. They’re a perfect snack pairing for a wine tasting.
Cheese straws don’t have a hole through them, but they do have a whole lot of great cheesy flavor. They’re a perfect snack pairing for a wine tasting.

A few months ago, I did something I do all the time: make a recipe for this column.

Unfortunately, I forgot a crucial step: taking a photo of the end product.

We hosted a stop on a wine walk in Newton, and after looking up good pairings for wine, I landed on homemade cheese straws.

I don’t know why they’re called straws, since they don’t have a hole in them, but I’m sure someone had a reason at some point.

I made a huge batch of them, and every last one disappeared by the end of the night. They were a huge hit, and I couldn’t wait to share them with you.

Until I looked through my camera roll and realized I was going to need to make them again.

Well, it’s finally time. I whipped up another batch to share with folks last week, but this time, I managed to remember to take my photos. It was a good thing, too, because they were all gone pretty quickly this time, as well.

This recipe comes from the website “Food & Drink” by Edna Lewis and Scott Peacock. You can find the original post at https://www.foodandwine.com/recipes/cheese-straws. I added more of the seasonings in my version.

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Cheese Straws

Cheese straws don’t have a hole through them, but they do have a whole lot of great cheesy flavor. They’re a perfect snack pairing for a wine tasting.
Course Snack
Keyword cayenne, charcuterie board, dry mustard, easy snack, sharp cheddar cheese, wine tasting

Ingredients

  • 1/2 cup butter softened
  • 8 ounces sharp cheddar cheese freshly grated
  • 1 2/3 cups flour
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons water

Instructions

  • Beat the butter and cheese together for a few minutes until the ingredients are completely combined and look almost spreadable.
  • Add in the flour, mustard, salt and cayenne and beat until well combined, and then beat in the two tablespoons of water.
  • Once the dough is fully formed, lightly dust your work surface with flour, and knead the dough a few times to make sure it’s in a workable state. If it’s sticky, just add a little more flour.
  • Place a large sheet of parchment paper on the work table, and roll out the dough into about a one-quarter-inch thickness, keeping the dough in as much of a square shape as you can.
  • Put the dough sheet (still on the parchment) onto a baking sheet and refrigerate for 15 minutes or until it’s chilled through.
  • Preheat the oven to 425 degrees.
  • For baking, line two baking sheets with parchment paper, and cut the dough into strips that are about six inches long and one-quarter-inch wide.
  • Place the strips about one-half inch apart on the prepared sheets. Bake each sheet by itself for 12 to 15 minutes or until the straws are crisp and browned around the edges. Let them cool on the counter before placing them in an airtight container.

These reminded me a bit of a Cheez-It flavor. The sharp cheddar is really enhanced by the mustard and cayenne. And don’t worry about the pepper, they aren’t spicy.

Plus, they do pair really well with a nice glass of wine, but they’d also be good to snack on with pretty much anything.

And the benefit for you is you are under no obligation to take any photos. All you have to do is enjoy.

This piece first appeared in print Oct. 30, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert Snack

Bake a ‘cinn’sational treat to celebrate autumn weather

Cinnamon chip oatmeal blondies have a crisp bottom, with chewy middles and highlight the warmth of cinnamon and earthiness of grains. They would make for a great addition to any fall snack table.
Cinnamon chip oatmeal blondies have a crisp bottom, with chewy middles and highlight the warmth of cinnamon and earthiness of grains. They would make for a great addition to any fall snack table.

In 2024, the Joetta Di Bella and Fred C. Sautter III Center for Strategic Communication in the School of Communication and Media at Montclair State University released a study about the ongoing popularity of pumpkin spice lattes.

Apparently, according to their study, apple spice was starting to edge out pumpkin on the popularity scale last year, but companies were still churning out all kinds of pumpkin-spice-themed products for the season.

I don’t know if Montclair reprised the study for 2025, but what I know I can get behind is the common denominator between both pumpkin and apple spice anything: cinnamon.

As a general rule, I view cinnamon as a year-round addition in my baking, but now that we’re having some crisper days, it’s on my radar even more.

Plus, I had a bag of cinnamon baking chips taking up space in my freezer, and with a gathering at the office on the calendar, it seemed like the perfect time to use them up.

The recipe I’m sharing with you comes from the blog “Keep it Sweet Desserts” by Lauren Lilling. You can find her original post at https://www.keepitsweetdesserts.com/cinnamon-chip-oatmeal-blondies/. I loved her amount of vanilla, but I did decide to add some cinnamon in my version and only used one bag of cinnamon chips.

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Cinnamon Chip Oatmeal Blondies

Cinnamon chip oatmeal blondies have a crisp bottom, with chewy middles and highlight the warmth of cinnamon and earthiness of grains. They would make for a great addition to any fall snack table.
Course Dessert, Snacks
Keyword blondies, brown sugar, cinnamon, cinnamon baking chips, cinnamon chips, fall dessert, oatmeal, old-fashioned oats, quick oats, vanilla

Ingredients

  • 1 cup butter
  • 3 cups brown sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 1/2 cup old-fashioned or quick oats
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 10 ounces cinnamon baking chips

Instructions

  • Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking dish by lining it with parchment paper, and set it aside.
  • Add the butter and brown sugar to a saucepan and heat over medium, stirring constantly until the mixture is melted and smooth. Remove it from the heat, and set it aside.
  • In a large mixing bowl, beat the eggs and vanilla, and then beat in the butter/sugar mixture until smooth. Stir in the flour, oats, salt, cinnamon and baking powder until it is just combined, and then fold in the cinnamon chips.
  • Transfer the batter to your prepared pan, and bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.
  • Let the bars cool before slicing, and store them in an airtight container.

These got rave reviews at our office party. I didn’t pack up a single one at the end of the night.

The bottoms were crisp, and the rest of the bars were soft, creating a great texture combo. And I was especially happy with the addition of the cinnamon in addition to the baking chips. I think it gave the whole blondie a little more warmth. And the oatmeal was a nice flavor addition, too.

I’ll have to put these on rotation for holiday snack tables this year.

Because although the pumpkin spice study claimed that people are experiencing a bit of fatigue with the flavor, since it’s been popping up all over the place, hopefully we can all agree that cinnamon is timeless. We don’t need a study to tell us that one.

This piece first appeared in print Oct. 9, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Snack

‘Olive’ making snacks for a crowd of readers

Green olive dip is super easy to make, coming together in a matter of minutes. With a creamy, brine-y flavor, it’s great with everything from crackers to fresh vegetables.
Green olive dip is super easy to make, coming together in a matter of minutes. With a creamy, brine-y flavor, it’s great with everything from crackers to fresh vegetables.

One of the best parts of hosting events in our office is that I can make food I know Joey will hate and share it with everyone who comes.

Last week, when we hosted a ribbon-cutting to celebrate the newly finished windows on our Newton building, I pulled out one such recipe, which featured green olives.

Oh, and it also had mayonnaise in it.

Which means it was a double threat to Joey’s sensibilities.

But he was definitely in the minority, as the bowl was wiped clean by the end of the evening, and the cracker tray was only littered with a few crumbs.

I think it was a hit.

And now I might have to make another batch for me to enjoy, too, because it was really, really good—well, if you like olives.

This recipe comes from the blog “Simple Recipes.” You can find the original at https://simplerecipes.me/2-minute-green-olive-dip/. I added extra seasoning in my version.

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Green Olive Dip

Green olive dip is super easy to make, coming together in a matter ofminutes. With a creamy, brine-y flavor, it’s great with everything from crackers to fresh vegetables.
Course Appetizer, Snack
Keyword cream cheese, easy dip, easy snack, garlic powder, green olives, mayonnaise, Miracle Whip, onion powder, pimentos, snack table

Ingredients

  • 8 ounces cream cheese room temperature
  • 1/2 cup mayonnaise I used Miracle Whip
  • about 12 ounces green olives with pimentos
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • salt to taste.

Instructions

  • Add the cream cheese and mayonnaise to a food processor or blender and process until the mixture is smooth.
  • Drain the green olives, but reserve the juice, and give them a rough chop.
  • Add the olives, along with the onion and garlic powder, to the processor and pulse several times to combine the ingredients.
  • Start by adding one tablespoon of the olive brine and pulse to combine. Continue to add more brine, about a tablespoon at a time, pulsing in between, until the dip reaches your desired consistency.
  • If needed, mix in some salt.
  • Serve with crackers, pita bread or fresh vegetables. Store the dip in the refrigerator in a sealed container.

This was super easy to make, so if you ever forget you need to take a snack or are crunched for time, this is a good dip to throw together quickly.

I especially liked it on carrots, but it was great on wheat crackers and other goodies, too. The flavor profile is definitely olive-forward, but it’s not overpowering, and the cream cheese, mayo and seasonings help to balance it out.

Plus, it was kind of pretty. It might make for a good Christmas treat, with its red and green flecks.

And despite Joey’s protests, he was solidly overruled by all the wonderful people who took the time to celebrate with us. It was great to have everyone in our office, even if they didn’t leave me any leftovers.

This piece first appeared in print Oct. 2, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Breakfast Snack

Hashing out language isn’t always an easy task

Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.
Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.

Editing for the newspaper leads me into strange rabbit holes sometimes.

This week, it was a fair amount of research on hash browns.

I have always spelled it as one word “hashbrowns,” but it turns out that I’m wrong. Also, apparently it’s not “hash brown,” although you can have “hash brown potatoes.” If it’s on its own, hash browns is always a plural noun, like pants or sheep.

So, technically, you wouldn’t have one “hash brown.” Instead, you have one hash browns. Which still doesn’t sound right, if I’m being honest.

Despite the research, and no matter how you spell it, though, they’re delicious, and they were a great addition to this week’s recipe.

This recipe comes from the blog “Charm Recipes.” You can find the original at https://charmrecipes.com/how-to-make-crispy-hashbrown-and-sausage-bites. I added extra seasonings in my version.

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Hash Browns Sausage Bites

Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.
Course Appetizer, Breakfast, Brunch, Snacks
Keyword appetizer, bell pepper, eggs, football snack, frozen hashbrowns, garlic powder, green bell pepper, hash browns, onion, paprika, party snack, red pepper flakes, sharp cheddar cheese, thyme

Ingredients

  • 1 pound ground sausage
  • 1 small onion finely diced
  • 1 green bell pepper finely diced
  • 3 cups frozen shredded hash browns thawed
  • 1 cup sharp cheddar cheese shredded
  • 2 eggs
  • 1/4 cup flour
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon thyme

Instructions

  • Preheat the oven to 400 degrees and prepare a mini-muffin tin by spraying the wells with cooking spray. (I ended up needing to do two batches, so if you have two, prepare them both.)
  • Add the sausage, onions and peppers to a large skillet and saute over medium heat, breaking apart the sausage as you do, until the sausage is cooked through and the veggies are soft.
  • Remove the skillet from the heat and drain off any excess fat.
  • In a large mixing bowl, add the hash browns, cheese, eggs, flour and seasonings, and stir well. Stir in the slightly cooled sausage mixture, as well.
  • Fill each well of the mini-muffin tin with the mixture, pressing it down firmly so that all the wells are filled compactly to the brim.
  • Bake for 20 to 25 minutes until the tops are golden brown and crispy.
  • Carefully run a knife around the edges of each bite to help release them from the tin, and transfer them to a plate.
  • Repeat with the remaining mixture.
  • Serve warm, although these were also tasty at room temperature. If you wanted a dipping sauce, these would pair well with a little cream gravy or some salsa on the side, too, but they don’t really need anything extra.

These were addictive. I made them for the snack table for a fantasy football draft this weekend, and I didn’t bring a single one home. They are crispy and easy to just pop in your mouth. They’d be great for a brunch, too.

And they gave me the opportunity to understand the complexity of spelling out hash browns, but truth be told, after all the digging into etymology, I might just stick to saying “shredded potatoes” from now on, just to be on the safe side.

This piece first appeared in print Sept. 4, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert Snack

‘Orange’ you glad these weird cookies made an appearance?

Cheetos cookies are a novelty that brings lots of conversation to a get together. With cheesy dust both in the dough and on the outside, these are an interesting take on a sugar cookie with a savory twist.
Cheetos cookies are a novelty that brings lots of conversation to a get together. With cheesy dust both in the dough and on the outside, these are an interesting take on a sugar cookie with a savory twist.

Joey puts up with a lot of weird stuff when it comes to this column.

The poor guy watches me put random ingredients in our shopping cart all the time and never knows what I’m going to come up with next.

With that said, he’s a terrific sport. He tries all my experiments and gives his honest opinion—sometimes helping me raid the spice cabinet to try to improve upon a first attempt.

That was not the case with this week’s recipe.

In this case, he refused—point blank—to try it.

In Joey’s defense, I probably went off the deep end a bit with this one: Cheetos cookies.

This comes from the blog “The Spiffy Cookie.” You can find the original post at https://www.thespiffycookie.com/2018/03/05/cheetos-cookies/. I didn’t change the recipe, because, honestly, I had no idea how this was going to turn out.

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Cheetos Cookies

Cheetos cookies are a novelty that brings lots of conversation to a get together. With cheesy dust both in the dough and on the outside, these are an interesting take on a sugar cookie with a savory twist.
Course Dessert, Main Course
Keyword cheese puffs, Cheetos, cookies, sugar cookies

Ingredients

  • 4 cups Cheetos puffs divided (I used a 7-ounce bag)
  • 1/4 cup butter softened
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • a few dashes orange food coloring
  • 1 1/4 cup flour
  • 1 tablespoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Crush all of the Cheetos until they are fine by either smashing them in a Ziplock bag or by running them through a food processor.
  • In a mixing bowl, beat the butter, shortening and sugar for a couple minutes until it is a light yellow.
  • Beat in the egg and food coloring. (You don’t have to use the food coloring, but it does make for a striking vision to have these a super bright orange.)
  • Beat in half of the crushed Cheetos, the flour, cream of tartar baking soda and salt. Once everything is well combined, scoop the dough out in about one-inch balls.
  • Put the rest of the Cheetos dust into a bowl, and roll the balls in the crumbs to coat them. Put the balls on a plate, cover it, and refrigerate for at least one hour.
  • Preheat the oven to 350 degrees. Prepare your baking sheets by lining them with parchment paper, and place the chilled dough about two inches apart on the sheets.
  • Bake for eight to 10 minutes or until the cookies are set up and just starting to brown on the sides.
  • Let them cool, and then transfer them into an airtight container.

These smelled really nice while they baked. It reminded me of warm, cheesy popcorn. For the flavor, they weren’t as cheesy as I thought. They were more of a corn-chip forward sugar cookie.

I actually made these a few weeks ago, and several readers helped sample them in Joey’s stead. The reaction was mixed, but most thought they were an OK little cookie. Really, these are more about what they are than how they taste. They are definitely a conversation starter.

That being said, this is probably a one-and-done recipe for me, and not just because I would have to eat another batch totally by myself. Joey can only take so much.

This piece first appeared in print Feb. 6, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert Snack

Overcome old assumptions with something sc‘rum’ptious

These balls can be made with rum or bourbon and feature cocoa, vanilla and chopped nuts, along with a hint of alcohol.
These balls can be made with rum or bourbon and feature cocoa, vanilla and chopped nuts, along with a hint of alcohol.

It must have been sometime when I was in middle school that a family acquaintance gifted us with a basket of homemade goodies during the holidays.

Most of the items were run-of-the-mill, well-done treats, but there was one none of us could identify initially. Upon further inspection, we discovered a sweet that none of us liked: the rum ball.

In our fabulous, pre-teen humor, my sister and I deemed these as “baby poop balls.” Of course, as an adult, I realize we (A) probably shouldn’t have been eating mildly alcoholic candies and (B) there has to be a better way to make this classic treat that doesn’t induce gagging.

So, with a gathering coming up, I decided it was time to find a recipe and redeem the “baby poop balls” once and for all.

The recipe I settled on comes from the website “Food.com.” You can find the original post at https://www.food.com/recipe/christmas-rum-balls-or-bourbon-balls-13214. I added vanilla to my version.

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Rum or Bourbon Balls

These balls can be made with rum or bourbon and feature cocoa, vanilla and chopped nuts, along with a hint of alcohol.
Course Dessert
Keyword boozy candy, bourbon, bourbon ball, cocoa powder, light corn syrup, no-bake dessert, pecans, powdered sugar, rum ball, spiced rum, vanilla, vanilla wafers, walnuts

Ingredients

  • 2 tablespoon cocoa
  • 1 1/4 cups powdered sugar divided
  • 11 ounces vanilla wafer cookies finely crushed
  • 1 cup pecans or walnuts chopped
  • 1/2 cup spiced rum or bourbon
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla

Instructions

  • Process the wafers in a food processor until they are fine crumbs. Pulse in the chopped nuts.
  • In a small bowl, stir the rum or bourbon with the corn syrup until the corn syrup is totally incorporated.
  • Add the alcohol mixture, along with the vanilla, to the processor and process until the mixture looks like wet sand.
  • Finally, sift the cocoa and one cup of the powdered sugar into the processor and process until the mixture is well combined.
  • (All of these steps can, alternatively, be done in a mixing bowl.)
  • Once the mixture is done, place the rest of the powdered sugar into a small bowl.
  • Roll the mixture into about one-inch balls, and then roll them in the sugar. Store the finished rum balls in an airtight container.

I liked these. I’m sure part of that is that I don’t mind the taste of a little spiced rum, and the texture in this particular recipe was very nice.

Rolling them into one-inch balls instead of the approximately three-inch behemoths I tried long, long ago also allowed the added vanilla, along with the powdered sugar on the outside, to help mellow the rum flavor a bit, which I appreciated. I’m interested to see what the bourbon version would taste like, too.

And, since these do contain some booze, I will caution that they should probably be for adult-only enjoyment, despite the fact that I think you’d have to eat quite a few of these before the rum had any effect on you.

With this recipe in the books, I feel like I have redeemed rum balls in my culinary memory, which also feels nice. Now I’ll just have to make another batch to convince the rest of the family that we can lay the “baby poop balls” to rest.

This piece first appeared in print Jan. 16, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Snack

The devil’s in the details for this addictive snack mix

Devil’s Chex is an addictive, tasty snack that comes together quickly and easily and is the perfect addition to the snack table for a get together or a movie night on the couch.
Devil’s Chex is an addictive, tasty snack that comes together quickly and easily and is the perfect addition to the snack table for a get together or a movie night on the couch.

There is a museum in Key West, Florida, that claims to house a haunted doll named Robert.

According to the museum’s website, thousands of people take the trip to see this supposedly haunted toy every year. Part of the local legend is that being disrespectful to the doll can lead to bad luck, which is why the museum also features tons of apology letters from people who are sure they have been cursed.

As a general rule, I view legends like haunted dolls as silly stories, meant to make kids nervous while sharing them at slumber parties. I will say that I have been known to knock on wood or make a wish while blowing out candles, though. (You can never be too careful.)

I approached the warning accompanying a recipe from Joseph Schmitz of Prairie Village for “Devil’s Chex” with the same skepticism.

“Regardless, it’s the Devil’s Chex because you can’t stop eating it no matter how much your mind says, ‘No. Stop, please,’” he wrote. “The Chex does not care. It owns you now.”

That description got me. I just had to see what the Schmitz Family recipe was all about, warning or not.

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Devil’s Chex

Devil’s Chex is an addictive, tasty snack that comes together quickly and easily and is the perfect addition to the snack table for a get together or a movie night on the couch.
Course Appetizer, Snack
Keyword butter, Cheez-It, Chex mix, corn Chex, easy snack, football snack, garlic powder, holiday snack, onion powder, peanuts, rice Chex, seasoned salt, seasoning salt, snack table, wheat Chex, Worcestershire

Ingredients

  • 2 cups corn Chex
  • 2 cups rice Chex
  • 2 cups wheat Chex
  • 1 cup Cheez-its optional
  • 1 cup peanuts optional
  • 6 tablespoons butter melted
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons seasoned salt
  • 2 tablespoons Worcestershire sauce

Instructions

  • Preheat the oven to 275 degrees.
  • In a large bowl, add the cereal, crackers and peanuts, and stir to combine.
  • In a small bowl, combine the butter, onion powder, garlic powder, seasoned salt and Worcestershire sauce. Stir to combine, and then mix it well with the cereal. Spread the coated cereal mixture into a large roasting pan or onto a couple rimmed baking sheets.
  • Bake for 45 minutes to an hour, stirring every 15 minutes.

Joseph said he thought it might just be the same recipe as the one on the Chex box, but after a little Googling, I found that the Schmitzes have adjusted their recipe a bit from the original over the years.

I decided to make a half batch of the recipe, and it does brown up just a bit quicker than the full one, so be sure to keep an eye on it if you do the same.

This was very tasty, and I never should have doubted Joseph’s warnings—it got me. Despite setting the bowl out of my own reach several times, I found myself with multiple handfuls throughout the evening. It would be a fabulous companion to a board or card game night.

So, I guess I believe in one superstition after all. The good news is that this one isn’t too scary. It turns out that Devil’s Chex turned out to be downright heavenly.

This piece first appeared in print Dec. 5, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Dessert Snack

With the holidays in view, it’s time to dip into the season

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.

As we head into the home stretch of 2024, we’re officially entering snacking season.

It’s that time of year when we all concede to our stretchy pants, eat with friends and family, and hope that our New Year’s resolutions will save us from having to size up when shorts season comes around again.

That being said, I want to let you know that I fully recognize that I’m complicit in the annual sweets and snacking, as I share interesting holiday dishes with you. The next month or so won’t be any different, though, so you’ll either need to shield your eyes when you see my name on the page for the next several weeks or just give in to the joy of the season.

This week’s holiday delicacy comes from Michelle Goth, who writes the blog “Blackberry Babe.” You can find the original post at https://blackberrybabe.com/2016/11/20/easy-cranberry-cream-cheese-dip/. I doubled the cranberry sauce and left out the sugar entirely in my version below.

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Cranberry Cream Cheese Dip

For those in need of a quick and easy dish for the snack table this holiday season, this cranberry cream cheese dip is a fabulous addition for your guests.
Course Appetizer, Dessert, Snack
Keyword cranberry, cranberry sauce, cream cheese, easy dessert, easy dip, easy snack, graham crackers, holiday snack, vanilla wafers, whipped cream, whipped topping, whole berry cranberry sauce

Ingredients

  • 2 8- ounce packages cream cheese softened
  • 14 ounces whole berry cranberry sauce
  • 1/2 cup whipped cream or whipped topping I used extra creamy

Instructions

  • Add all three ingredients to a mixing bowl and beat for several minutes until the mixture is creamy and well combined.
  • Cover and refrigerate for at least 30 minutes. Serve with graham crackers, cookies or fruit for dipping.

This was super, super easy to put together, and despite what I said in the beginning about my sweets advocacy, I didn’t feel the need to add sugar like the original recipe listed. I felt like it was plenty sweet enough with the extra cranberry and the whipped cream.

It wasn’t overly cranberry heavy on the flavor, even with the addition, so those who aren’t into that tartness won’t have to worry about this one.

You could also substitute fat-free cream cheese and whipped topping to really cut down on the calories, if you wanted to.

So, yeah, actually, I take back what I said about being a terrible influence. If you make a few modifications, it might not be so bad for your diet. (Of course, for next week, all bets are off.)

This piece first appeared in print Nov. 21, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Air Fryer Appetizer Snack

Get your snack game in full bloom this week

Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.
Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.

We were enjoying some time with friends at the Kansas State Fair one year, when I told Joey I was in the mood for a blooming onion and was going to go around the corner to buy one.

I asked if he wanted his own, and he looked at me like I had two heads.

“No. I’m good to share. That’s a lot of fried onion,” he told me.

Fair enough.

While I was waiting for my onion, two ladies in front of me received theirs. They immediately turned around and said, “Hey, while we were waiting, we decided we don’t want this. Do you want it?”

I figured, “Why not?”

When I showed up back to our friends with two blooming onions in tow, I felt like the universe had spoken, but I’m pretty sure Joey thought I made up the whole story just so I wouldn’t have to share with him.

That’s why this week’s recipe really appealed to me. It was a good way to get the flavors of a blooming onion in a small, easy-to-make version.

This recipe, from Trisha Haas, comes from the blog “Salty Side Dish.” You can find the original post at https://www.saltysidedish.com/fried-pearl-onions/. I doubled the seasonings in my version (except the salt). Also, if you want to use an air fryer for this, see her recipe for the directions.

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Mini Blooming Onions

Mini blooming onions are pearl onions that are battered and fried to create the same great flavor as the classic carnival dish without all the effort and mess.
Course Appetizer, Snack
Keyword bloomin’ onion, blooming onion, carnival food, cayenne, fair food, fried food, garlic powder, onion, onion powder, paprika, pearl onions

Ingredients

  • 12 ounces frozen pearl onions thawed and drained well
  • 2 eggs
  • 1 cup flour
  • 2 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Vegetable or canola oil for frying I used about 1 cup

Instructions

  • Drain the thawed pearl onions well, and lay them on some paper towels to help dry them as much as possible.
  • In a bowl, beat the eggs, and set it aside.
  • In another bowl, stir the flour and seasonings together and set it aside.
  • Add oil to a skillet (I used a six-inch pan and fried in batches) to about one inch in depth. Heat it over medium-low heat until the oil registers 370 to 400 degrees on a candy thermometer.
  • Prepare a plate by lining it with paper towels, and set it aside.
  • Coat the onions in the beaten eggs, and then transfer them to the bowl with the flour, tossing to coat them completely.
  • Tap off any extra flour and carefully drop the coated onions into the hot oil. Let them fry for five to eight minutes or until the onions reach a deep brown color to your liking.
  • Remove the fried onions from the oil with a slotted spoon and place them on the lined plate to drain.
  • Serve the onions while hot, along with your favorite dipping sauce.

These were really tasty. I will say that the cayenne pepper made them have just a slight, lingering spiciness, so if that’s really not your cup of tea, I would leave that out of the mix.

The unfortunate side effect is that our house smelled like the midway at the fair for a bit, though, so be warned. You won’t be able to sneakily give this recipe a try. Everyone will know you made it.

But if you like a blooming onion like I do, this was so much easier to make, and it was less work and mess than even onion rings, which I also appreciated.

Joey shared this plate with me as a nice side to a meal, and I opted not to remind him of the free blooming onion story. I’m still not totally sure he believes my version of the tale. Regardless, I would also like to state for the record that he didn’t end up complaining about getting to indulge in some fried, onion-y goodness, either.

This piece first appeared in print Nov. 7, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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Air Fryer Appetizer Snack

Have a ball in the kitchen with a new potato dish

Garlic potato balls are made in the air fryer and are a wonderful texture, with a crispy outside and a mashed-potato-like inside.
Garlic potato balls are made in the air fryer and are a wonderful texture, with a crispy outside and a mashed-potato-like inside.

I love watching cooking shows when I have a free moment.

One of my favorite TV chefs is Lidia Bastianich. She specializes in all kinds of Italian dishes that look positively amazing. Going to her restaurant in Kansas City someday is definitely on my bucket list.

I have only tried making a couple of her recipes over the years. Honestly, I’m a little intimidated by her ability to make even complicated food look effortless.

That being said, I rarely have the same hangups when I watch videos on social media from amateur cooks. I figure if they can do it, I can do it.

Well, I was humbled a bit with this week’s recipe, because although I made something delicious, it wasn’t nearly as pretty as the product the influencer managed to create.

This came from a TikTok user, “PlanetFood.” I added extra seasoning in my version and eliminated a garlic butter sauce, just to try to cut down on the mass of calories in this dish.

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Garlic Potato Balls

Garlic potato balls are made in the air fryer and are a wonderful texture, with a crispy outside and a mashed-potato-like inside.
Course Appetizer, Snack
Keyword air fryer, cornstarch, garlic powder, onion powder, paprika, potatoes, Russet potato

Ingredients

  • 2 large Russet potatoes peeled and cubed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 4 tablespoons cornstarch

Instructions

  • In a large pot, boil the cubed potato they are fork tender.
  • When the potatoes are done, drain them well and add them to a large bowl. Add the garlic powder, onion powder and paprika.
  • Mash the potatoes with a masher or fork until the mixture is smooth.
  • Incorporate the cornstarch until it forms a thick mixture that you can easily shape with your hands. If it’s still too sticky or wet, add more cornstarch, a little at a time, until it reaches your desired consistency.
  • Roll the mixture into packed, one-inch balls.
  • Add the balls to the basket of an air fryer (you could also fry these the old-fashioned way in oil), and spray them lightly with cooking spray. Try to space them apart. You might have to fry them in batches.
  • Air fry the potato balls at 200 degrees for 15 to 20 minutes, stirring halfway through, until they are golden brown.
  • Serve immediately.

These were tasty. They are crispy on the outside and like mashed potatoes on the inside. That also means you should be careful about how quickly you pop them into your mouth. They get pretty hot on the inside.

Mine kind of deflated a bit, and they stuck together more than I expected. I should have given them a better spray of cooking oil and maybe made sure the mixture was packed a little tighter.

Regardless, I really liked these, and I think I might have to give them another try sometime to share on a snack table during a football game.

And I learned my lesson about not being too egotistical about which recipes seem “easy” out there online. I need to keep reminding myself that I’m no Lidia, even if sometimes I play her in the newspaper.

This piece first appeared in print Sept. 26, 2024.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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