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Posts Tagged ‘snacks’

  1. Happy Halloween!!!!

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    October 31, 2013 by Jenn

    My favorite holiday is finally here!!!! I’ve made some delicious spooky snacks fro friends who are coming over tonight.

    First off is the cheese. This is an idea I got from Martha. Just add a few spiders to blue cheese and boom. Moldy cheese.
    cheese

    A while back I found a pan with bone shapes inside at target. I simply used my best sugar cookie recipe in the pan and then sprinkled them with powdered sugar.
    bonecookies

    I’ve seen folks do mummy cupcakes before but I decided to do mummy cookies. I purchased the eyeballs in the cake decorating department at Michael’s. I made pumpkin cookies and used a flat icing tip to make the mummy bandages.
    mummycookies

    These pretzels are a staple of any party because they’re easy to make an accessible for your guests. I bought the black candy melts, dipped the pretzels in the chocolate, and then sprinkled them with Halloween sprinkles.
    pretzels

    I usually like to have a special cocktail for parties but this year I decided to do a mimosa bar. I poured 3 bottles of champagne into my dispenser with a few drops of green food coloring and plastic eyeballs (for the spooky). On my table I had blood orange juice, cranberry juice, and pink lemonade so folks could make their own drinks.
    mimosa

    Lots of spoooooky.
    table

    Here is Emily as Axl and me as Slash.
    Screen Shot 2013-11-24 at 11.22.35 PM

    ps. ITCHIEST. WIG. EVER.


  2. Cooking My CSA, Chard Chips

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    June 17, 2013 by Emily

    chardchipsThis week I received swiss chard in my CSA box, I’ve never cooked them before, but I knew I could use them like kale. So OF COURSE I made baked chard chips. They’re my favorite healthy snack to crunch on while drinking a cold beer on my deck ! (I like to pretend they counteract the not-so-great-for-me beer!) 

     

    What You’ll Need:

    1 bunch Swiss Chard
    1 Tablespoon Olive oil
    1 Teaspoon Old Bay Seasoning (OR your favorite grilling seasoning)

    Method:
    Preheat your over to 250 degrees. Wash and dry your Chard leaves, then rip the leaves away from the tough center stem. Place on a large cookie sheet and drizzle with the olive oil, tossing the leaves to evenly coat. Sprinkle your seasoning over the leaves and place in the oven. Allow to bake for 20 minutes, then flip the leaves and bake an additional 20 minutes. At the end of 40 minutes, test one of the leaves for crispiness, they should snap and crunch like a potato chip.

    Once the chips have reached the desired crispiness, remove them from the oven and allow to cool completely. Alex and I ended up eating all of our chips in about…10 minutes… but if you do need to keep them longer than that make sure they are stored in an airtight container, other wise your chips will go soft, and then what was the point of baking them?!

     


  3. Jalapeno Basil Pickles

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    April 30, 2013 by Jenn

    JALBASILPICKLES

    I’m sorry about the crickets over here lately. Things have been a little hectic. I’m planning my move to Richmond at the end of May and Emily’s been working on her wedding. So as an  ”I’m Sorry” present, I give you these delicious pickles. There are hundreds of pickle recipes out there but this one is by far my favorite. The jalapenos add a little bit of a spicy flavor that will make any sandwich even more awesome!

    Ingredients:

    1 cucumber, sliced or speared, whatever kind of pickles are your favorite!
    1 TBSP peppercorns
    1/2 C sliced jalapenos
    1/2 C chopped fresh basil
    1/2 C white vinegar
    1/2 C water
    1 TBSP sugar
    2 TSP salt

    Method:

    Place the first 4 ingredients inside a mason jar and mix them up a little with a spoon, set aside. In a liquid measuring cup combine the vinegar, water, sugar, and salt. Mix well so that the sugar and salt dissolve. Pour the liquid mixture into the jar and put on the lid. Shake well and set in your refrigerator. All done!

    JALBASILPICKLES2

     

    If you are sensitive to spicy foods, removing the seeds from the jalapenos first will help keep them from being so spicy. Remember that the longer the pickles sit in the jar, the stronger the flavor will be. They will last for a couple weeks in the fridge before they start to get weird. Enjoy!


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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