Apple peanut butter delights

http://thepioneerwoman.com/cooking/apple-peanut-butter-delights/

Photo & recipe credit: http://thepioneerwoman.com/cooking/

Sweet and spicy pretzel and nut mix

https://food52.com/recipes/8370-sweet-and-spicy-pretzel-and-nut-mix

Photo and recipe credit: https://food52.com/recipes

Hot pimeinto cheese

I've posted this easy pimiento cheese recipe on the blog before - it's one of my favorite snacks, and a go-to recipe for parties and potlucks.  But it wasn't until a visit to a truly Southern restaurant in South Carolina did it cross my mind to serve pimiento cheese hot instead of cold.  Genius, right??  It's like a fancy queso dip- I just broil it in the oven for a few minutes and it gets hot and melty and DELICIOUS.

Soft pretzels

We're big fans of these homemade soft pretzels from Alton Brown.  I made ours plain salted (we were taking them to the pool to eat with hummus), but the possibilities are endless- get creative with dipping sauces, or even make a sweet version with cinnamon & sugar!

Muddy buddies

I don't even know if I consider this a recipe, but Chex muddy buddies are super-simple and delicious so I'm sharing it anyway.  I've made it twice recently- first as a party favor for Lucy's "snow day" party, and again for a Bachelor watch party.  


Ingredients:
9 cups Corn Chex, Wheat Chex, Rice Chex, Chocolate Chex, and pretzels (make your own   
   combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter

1/4 cup butter

1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Makes 18 1/2 cup servings

Bruschetta & rosemary roasted cashews

These appetizers are actually from one of our Bachelor watch parties in February, but I am just now getting around to putting them on the blog. This honey-tomato bruschetta with ricotta from Food & Wine and these rosemary roasted cashews were FANTASTIC! Seriously, I would plan a party just so I could make these again. We've actually made the nuts a few times since - it's impossible to stop eating them once you start!

Pimiento cheese

Robert has developed cravings for pimiento cheese because he loves the one served at The Capital Hotel Bar. We're having a lazy weekend at home, and thought it was a great opportunity to make a batch for sandwiches and snacks. This version has toasted pecans, which gives it a little twist!

Pumpkin ginger spice granola

I made a batch of homemade granola last week, because I am a sucker for anything that contains the words 'pumpkin spice' (hello, Starbucks)! This is a delicious and very versatile treat - you can eat it dry as a snack, for breakfast with a splash of milk, or as a topping for ice cream and yogurt.

Pumpkin Ginger Spice Granola

Preheat oven to 325F.

Mix the dry ingredients.
2 1/2 Cups Rolled Oats
2 Cups Steel Cut Oats (If you don't have this, just use rolled oats)
1 Cup Almonds, coarsely chopped or slivered
1 Cup Walnuts, coarsely chopped
1/2 Cup Sunflower Seeds
2/3 Cup Crystallized Ginger, finely chopped
1 Tbsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg, freshly grated
1/2 tsp Cloves
1/2 tsp Allspice

Add in wet ingredients:
15 oz Pumpkin Puree
1/3 Cup Brown Sugar
1/2 Cup Maple Syrup
2 Tbsp Oil
Mix until thoroughly combined and everything is moist. Put mixture on cookie sheets and bake for a total of 1 hour. Stir mixture every 10-15 minutes.

When 10 min remain in cooking time, add:
1 Cup Golden Raisins (we subbed Craisins)