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.

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.

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.

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.

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.

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.

Categories
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.

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.

Categories
Appetizer Side Dish Snack

Bruschetta a nice slice of delicious summer living

Bruschetta is a great summer appetizer, featuring tons of fresh flavors, from ripe tomatoes to bright basil and bursts of garlic.

While planning a snack menu for a recent get-together at our office, I decided the summer heat dictated some nice, cool appetizers.

After settling on some dips to go with crackers, I decided I wanted something summery and full of fresh garden vegetable flavors, so I began researching bruschetta. According to “The International Kitchen” website, the dish, featuring toasted rounds of bread, was introduced in ancient Rome, where laborers were fed day-old bread.

Also, for the record, the dish I made technically isn’t bruschetta, since I opted not to toast my bread (it was just so hot that day), but I’m going to say it was a win anyway, especially because it featured lots of beautiful tomatoes, fresh basil and tons of garlic.

The recipe I used is from the website “Delish” from a post by Makinze Gore. You can find the original post at https://www.delish.com/cooking/recipe-ideas/a27409128/best-bruschetta-tomato-recipe/. I added extra garlic and pepper in my version.

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Bruschetta

Bruschetta is a great summer appetizer, featuring tons of fresh flavors, from ripe tomatoes to bright basil and bursts of garlic.
Course Appetizer
Cuisine Italian
Keyword baguette, balsamic vinegar, easy snack, fresh basil, fresh garlic, red pepper flakes, snack table, summer, tomatoes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 6 to 8 cloves garlic minced or thinly sliced
  • 4 large tomatoes diced
  • 1/4 cup fresh basil chopped thinly
  • 2 tablespoons balsamic vinegar
  • a healthy pinch of red pepper flakes
  • salt and pepper to taste
  • 1 large baguette cut in one-quarter-inch slices

Instructions

  • Heat the olive oil in a small skillet over medium-low heat. Add the garlic and saute, stirring regularly, for two or three minutes until the garlic is lightly browned and fragrant. Remove the skillet from the heat, and set it aside to cool.
  • Place a colander over a bowl to catch liquid, and add the diced tomatoes to the colander. Add about one-half teaspoon of salt to the tomatoes and stir to combine.
  • Let the tomatoes sit for at least five minutes so that they release some of their juices.
  • In a mixing bowl, combine the tomatoes, basil, balsamic vinegar, red pepper flakes, salt and pepper and stir gently. Stir in the garlic and oil, and then cover the bowl with a lid or plastic wrap.
  • Let the mixture marinate in the refrigerator for at least 30 minutes or overnight.
  • Serve the mixture with the sliced baguette. You can lightly oil or butter the slices and set them under the broiler in your oven for a few moments to lightly toast them, or just serve them as is.

This was fresh and delicious. Don’t let the red pepper flakes scare you (although you could leave them out). They really just enhance the flavors and don’t make the dish spicy. Also, the balsamic vinegar was completely on point. Don’t skip it.

It was nice to have a cold, tasty appetizer to share with guests at our get-together. As a bonus, the leftovers lasted well in the fridge for a few days, giving us time to enjoy it even more.

Plus, it’s always nice this time of year to enjoy a delicious appetizer that doesn’t require too much added heat to create.

This piece first appeared in print on Aug. 1, 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

Cap off your snack table with simple, air-fried mushrooms

Stuffed mushrooms are a fabulous appetizer that are quick and easy to create, with the help of an air fryer. They are creamy, flavorful and a real crowd pleaser.

An article by UCLA Health explains that mushrooms are considered a healthy addition to one’s diet.

In addition to being lower in fat and calories, there are studies that have linked them to decreased cancer risk, better brain health and even healthier immune systems, among other benefits.

That’s pretty neat for a fungus that many people would much rather avoid.

I am definitely not in the mushroom-hater club. I love them raw, cooked, stuffed, etc. And, luckily, I’m married to someone who shares my inclination toward them. We have a package of mushrooms in our refrigerator pretty much all the time these days.

Normally, we try to incorporate them into healthy lunches and dinners, but this week, I have to admit that I took them in a decidedly less healthy—but delicious—direction by making stuffed mushrooms in my air fryer.

The recipe I tried comes from the blog “Easy Low Carb.” You can find the original post at https://easylowcarb.com/air-fryer-stuffed-mushrooms. I added garlic, switched out the cheese, and played with the ingredient amounts a bit in my version.

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Air Fryer Stuffed Mushrooms

Stuffed mushrooms are a fabulous appetizer that are quick and easy to create, with the help of an air fryer. They are creamy, flavorful and a real crowd pleaser.
Course Appetizer
Keyword baby bellas, butter, cream cheese, fresh mushrooms, garlic, Monterrey jack cheese, onion, parsley, yellow onion

Ingredients

  • 24 ounces baby bella or white mushrooms
  • 1 tablespoon butter
  • 1 small onion minced (I used yellow)
  • 6 to 8 cloves garlic minced
  • 8 ounces cream cheese room temperature
  • 2 teaspoons dried parsley
  • about 1 cup Monterrey jack cheese shredded
  • salt and pepper to taste

Instructions

  • Clean the mushrooms thoroughly and remove the stems. Set the mushroom caps aside, letting them dry completely before filling them, and mince the stems.
  • In a skillet, melt the butter over medium heat.
  • Add the minced stems and minced onion, sauteing until the onions are soft. Add in the garlic and saute for another two minutes or until it is lightly browned and fragrant. Remove the skillet from the heat.
  • In a mixing bowl, combine the mixture from the skillet with the cream cheese, parsley, 1/2 rounded cup of shredded cheese, salt and pepper. Stir to combine.
  • Spoon the cream cheese mixture into the mushroom caps. Start by just filling them to their tops. If you have extra filling, add more to the caps to create little mounds.
  • Finish the mushrooms off by pressing about a tablespoon of shredded cheese onto the top of each.
  • Preheat your air fryer to 380 degrees. Place the mushroom caps so they’re not touching in the fryer basket and cook for seven to nine minutes or until the top is golden brown. You may need to cook these in batches.
  • Serve these immediately while still hot. Store leftovers in an airtight container in the fridge.

These were decadent and really yummy. The combination of the cheeses with the sauteed onions and garlic was fabulous. They also looked great on an appetizer table to share with guests.

I’m sure UCLA Health would not endorse my mushrooms as being a healthy superfood, but I mean, there still had to be a few benefits around the edges, right? Maybe it was all still there, just tucked away under all that cheese.

This piece first appeared in print on July 25, 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 Snack

Get cheesy with your snacking this week

Smoked Cheez-Its can be customized with any of your favorite seasonings and give a little extra oomph to an already delicious snack. These can also be made in the oven if a smoker isn’t an option.

When we went on family vacations during childhood, we always packed plenty of snacks and a cooler with pop for the journey.

I didn’t know until I was nearly an adult that people could actually buy the snacks and drinks at roadside convenience stores. What a world.

One of our stand-by car trip snacks was a box of Cheez-Its. As I’m sure they are for many of you, too, Cheez-Its are one of my weaknesses. I have to be really careful that I don’t polish off half a box—or, let’s face it, a whole one—in one sitting.

One of my favorite things to find in a box is an extra-toasty cracker. You know, the ones that have just a tiny bit of brown around the edges? When Cheez-Its starting selling extra toasted boxes, I was a big fan.

So it was no wonder that seeing a recipe online recently that featured roasting Cheez-Its on a smoker was extremely interesting to me. I absolutely had to give it a try. If you don’t have a smoker or a grill that you can keep at a steady temperature, you can do these in the oven, too. They just won’t have that extra smoke flavor.

I found this recipe on the blog “Crave the Good.” You can find the original at https://www.cravethegood.com/smoked-cheez-it-crackers/. I changed the cooking time a bit for my version, but with only three ingredients, there wasn’t much else to play with.

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Smoked Cheez-its

Smoked Cheez-Its can be customized with any of your favorite seasonings and give a little extra oomph to an already delicious snack. These can also be made in the oven if a smoker isn’t an option.
Course Appetizer, Snack
Keyword barbecue seasoning, Big Green Egg, Cheez-It, easy snack, Kamado Joe, pellet smoker, smoked snack

Ingredients

  • 1 box Cheez-it crackers
  • 3 to 4 tablespoons olive oil
  • 1 to 2 tablespoons of your favorite barbecue seasoning

Instructions

  • Preheat smoker or oven to 275 degrees.
  • Toss the crackers in olive oil until they’re evenly coated. Start with three tablespoons. If it isn’t going to coat them all, throw in one more.
  • Add your seasoning and toss again to evenly distribute it on all the crackers.
  • Spread the crackers onto a sheet pan or into a roasting pan that will fit on your smoker.
  • Smoke/bake for about 30 minutes, and then stir them. If they aren’t as toasty as you like, let them go a bit longer until they reach your desired toastiness.
  • Let them cool a bit before enjoying. Store leftovers in an airtight container.

These were tasty, and honestly, I think I might like warm crackers now. I loved how easy these were to customize, and if you’re more of a Cheese Nips or Goldfish person, I think this would work great for those, too.

I was glad I showed restraint and made a slightly smaller batch for Joey and I to share alongside some amazing chicken thighs he made on his smoker along with my crackers, because we would have polished off as many as I made, regardless of the amount.

And hanging out with Joey and chatting while eating some Cheez-its brought me back to all those times my sister and I shared a box in the backseat in between driving each other crazy. Thank goodness for frugal road-trip snacks.

This piece first appeared in print on Oct. 5, 2023.

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
Dessert Snack

It’s good to have a fallback recipe for whatever pops up

Popcorn balls are simple to make and easy to customize with tons of sweet or salty mix ins.

On a recent free evening, Joey and I decided to watch a movie together, and I wanted popcorn.

Of course, I couldn’t just toss a bag of microwave popcorn in to cook; I needed to make the real stuff on my stovetop.

I melted a spoonful of coconut oil in a pot and waited for it to be nice and hot, testing it with a couple kernels, just like you’re supposed to.

But then it came time to add the rest of the kernels, and honestly, I couldn’t remember how many to dump in. After a bit of time thumbing through my mental Rolodex, I somehow determined that popcorn kernels were measured out like rice, and I dumped a full cup of kernels into the pot, figuring I would make about two cups of finished popcorn.

I added the lid and waited. Soon, my popcorn was popping.

And then it kept popping.

And popping.

It wasn’t long before the lid started lifting off my pot, and I realized the error of my ways.

Joey walked into the kitchen just in time to see me frantically scooping popcorn into several bowls on the counter while more popcorn flew out onto the floor and our schnauzer, K.C., excitedly performed clean up duties. It was a bit crazy, and the aftermath left me with a ton of popped kernels.

So, with that in mind, I decided to opt for a great recipe for leftover popcorn: popcorn balls.

The recipe I used is from Martha Stewart’s website. You can find the original post at https://www.marthastewart.com/339167/popcorn-balls. I simplified the mix-ins a bit.

Print

Popcorn Balls

Popcorn balls are simple to make and easy to customize with tons of sweet or salty mix ins.
Course Dessert, Snack
Keyword brown sugar, Halloween treat, honey roasted peanuts, mini marshmallows, popcorn, popcorn ball

Ingredients

  • 1/4 cup stick butter plus more for your hands
  • 10 ounces mini marshmallows
  • 1/4 cup brown sugar
  • 10 to 12 cups popped popcorn
  • 1 cup nuts dried fruit and/or baking chips

Instructions

  • Spread a large piece of waxed paper or parchment paper on your workspace.
  • In a large stockpot or Dutch oven, melt the butter over low heat. Once the butter is melted, stir in the marshmallows and brown sugar, and continue stirring until it’s all melted.
  • Remove the pot from the heat.
  • Add the popcorn and whatever mix ins you want to add, and stir well.
  • Butter your hands, and then shape the mixture into about two- or three-inch balls. Lightly press them together so they stick, but be careful not to crush the popcorn.
  • Place the balls on the waxed paper to cool. Either individually wrap the popcorn balls or store in an airtight container.

I really liked these, and the nice thing about making your own popcorn balls is you can make them whatever size you want for snacking.

I ended up using some honey roasted peanuts I already had in the pantry, and it was delicious.

Plus, I managed to get rid of all of the extra popcorn on my counter. Despite eating a nice, large bowl during our movie night and receiving lots of gracious help from K.C., there was no way I was going to get through all of it on my own.

The next time I decide to make popcorn, I’ll actually look up the measurements so I don’t end up in a cartoon-like situation again. But at least now I know what to do with the extra.

This piece first appeared in print on Sept. 21, 2023.

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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