Monday, January 4, 2010
Living in the boonies has it's drawbacks...
Like, super slow internet connection. Yes, it's awful. *throws pity party*
I was doing a year end/Christmas post and I went to upload the first picture...
5 minutes later, still uploading.....
I go get a snack, still uploading...
I eat a snack, still uploading....
I throw a snack at the computer, still uploading...
I go to put a snack away, TIMED OUT!
So, I'm planning on putting some of the pics on my flash drive and posting them on my lunch break.
Speaking of snacks... here are some of my favie snacks while you wait for the glorious aforementioned post.
This one is from my momma. I insist she make this at every family gathering. Last time she sent some home with us, I ate it before poor RG even got a taste!
Cranberry Jalapeno Dip
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
3 small jalapeno chile peppers, cored, seeded and minced
3/4 cup granulated sugar
1/4 cup fresh cilantro leaves, minced
1 (8-ounce) package cream cheese
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with jalapeno peppers, sugar, cilantro leaves. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (This is important... if you try and eat it now... it's supa soua!)
If you're Ryan: On a serving plate, place cream cheese; cover with the dip. Serve with Wheat Thins. Act prim and proper.
If you're me: Place softened cream cheese in a bowl. Dump that cran-peno goodness on top. Stir it all together until it looks like pink mush. Eat a ridiculous amount of delicious pink mush on each Wheat thin. Don't leave any for husbands.
This next recipe I made for some Christmas goodies. I made 5 goodies in one night... then, as if on cue, AG woke up and sprayed spaghettio's all around her room. That was a SUPER long night. (Puts a whole new meaning behind the blog name, huh) Ok now, who's hungry?!?!
15 oz Bag of Small Pretzels
3/4 c. Canola or Vegetable Oil
1 pkg Hidden Valley Ranch Dressing
2 tsp Cayenne Pepper*
1 tsp Garlic Powder
1.5 tsp Lemon Pepper
*You can add another teaspoon of cayenne pepper if you'd like your pretzels REALLY hot. Or, you can scale it back. I have to admit, I made these with 2tsp, and it melted my face off, but they were still really good. I'll do 1.5tsp next time. You could also omit it all together and I think they'd still be delicious.
Mix together seasoning and oil. Place pretzels in large ziploc bag (the gallon size works for one batch), add seasoning mix, and toss periodically for 12-24 hours before serving.