Snack Stacks

Lighten up fall snacking with this easy-breezy stack of goodness. Apple, caramel, cinnamon, crunch--all packed into one! Or, need something to fill a chocolate craving? Think about this option.

Loved this idea from Food Network. See what you think. 

Equipment:

Knife, for spreading 

Ingredients:

Option 1:

Caramel Rice Cakes

Reduced-Fat Cream Cheese

Pinch of Cinnamon

Granny Smith Apples, thinly sliced

Caramel Sauce or melted Kraft Caramels

Option 2:

Chocolate Cookie Wafers

Reduced-Fat Berry Cream Cheese

Fresh Strawberries / Blackberries / Blueberries / Raspberries

Chocolate Sauce

Redi-Whip

Chocolate Chips

Instructions:

1. Wash your hands.

2. Spread 1-2 tsp cream cheese onto rice cake.

3. Sprinkle with cinnamon. 

4. Layer 4-5 slices of apple.

5. Drizzle with caramel sauce.

6. Try Option 2!
7. Spread berry cream cheese on your chocolate wafers.
8. Top off each wafer with strawberries, blueberry, blackberries, or raspberries.

9. Choose an upgrade: chocolate drizzle, Redi-Whip, chocolate chips, or a pinch of powdered sugar!

10. Bite size awesome!

Kielbasa In A Packet

I don't know why, but I loved this idea: All-In-One Meal wrapped in a foil packet! What could be simpler for college cooking than putting all your ingredients in a foil pouch and cooking (or grilling) everything for 5 minutes?

Dont stop reading! It really works! This is a terrific way to prep a meal, an individual meal for yourself, or multiple meals ready to go on the grill.  And, Kielbasa 'n Kraut is just one option. 

(Adapted from Michael Symon's 5 In 5 Cookbook)

Equipment:

Grill skillet (or actual grill)

Lid for skillet (grill with cover)

Foil, torn to 12" x  12"

Ingredients:

Polish Kielbasa (Johnsonville)

2 cups Sauerkraut

1 Apple, cored, peeled, diced

1/2 Red onion, thinly sliced

Salt & pepper

Parsley & fennel seed (optional)

Hoagie Rolls or baguette

Good mustard

Instructions:

1. Wash Your Hands. 

2. Prep all ingredients:

---cut kielbasa into 3" length & score

---slice red onions, approx 1/2 cup

---finely dice apple, approx 3/4 cup

3. Place one foil square into a shallow bowl or plate.

4. Add kielbasa & 1/2 cup sauerkraut. 

5. Add 1/4 apples & onions to kraut

6. Add salt, pepper & spices.

7. Fold the foil edges together and seal.

8. Place all foil packets onto grill and cover x 4-5 minutes. Heat should be MED-HIGH. 

9. Unwrap and serve with bread or hoagie rolls and...mustard. Meal done! BAM!

Peach and Blueberry Tart

Stone fruit and berries are some of summer's best gifts to all of us: peaches, plums, apricots, blackberries, blueberries, cherries.  I remember climbing trees and gorging myself on the very sweetest cherries and plums, and spending hot afternoons in my grandmother's backyard picking berries so I could add whipped cream for a quick dessert.  

Take advantage of their sweetness with this quick and tasty recipe on a budget: Peach-Blueberry or Blackberry Tart.  If you like a little variety, make half the tart apple and the other half peach--just mix it up--try your own combo.  You pretty much can't go wrong.  Add a can of Redi-Whip, and you are golden! 

Check it out!

Equipment:

Baking sheet or jelly roll pan (baking sheet with edges)

Parchment paper

Medium mixing bowl

Small mixing bowl

Fork or whisk

Ingredients:

3-4 peaches or nectarines, crescent sliced 

Pint of fresh blueberries or blackberries

1/2 jar strawberry or apricot jam

1 Tbls orange juice or apple juice

1/2 cup granulated sugar

1/2 - 1 tsp cinnamon 

Lemon juice from 1/2 lemon (avoids fruit from oxidizing)

Puff pastry, thawed & unfolded

1 Egg, slightly beaten with 1 tsp water

Powdered sugar

Balsamic Glaze (optional since adds to cost. use only if you already have it in your pantry)

RediWhip

Instructions:

1. Wash your hands.

2. Preheat oven to 425F degrees.

3. Un-Roll puff pastry onto baking sheet with parchment paper.

4. Use a knife to score the puff pastry along the edges, leaving a 1/2-3/4 inch border.

5. Microwave jam with juice until slightly "soupy".  Spread a thin layer within the scored area of the puff pastry.

6. Slice fruits (and peel if necessary) into crescent shaped pieces.

7. Toss fruit with sugar, lemon, and cinnamon.

8. Layer fruit slices onto jam mixture to barely overlap each other from one end to the next.

9. Drizzle fruit with remaining warm jam mixture.  

10. Dot the fruit with butter.

11. Brush (or use your fingers / hand) edges with egg wash.

12. Bake @ 425F x 10-15 minutes until edges start browning, then decrease heat to 350F.

13. Bake another 20-25 minutes until crust golden brown.

14. Add Balsamic Glaze. Or Vanilla Ice Cream. Or Redi-whip.  Or all three.
15. You decide how far you're going to take it.

Do The Dew Dumplings

Who'd a thunk Mountain Dew could possibly be used to bake something delicious? Really?

After seeing this recipe on Food Network, and again in The Pioneer Woman's Cookbook, I couldn't resist since Jon has a small obsession with sweets, baked goods, and fruit pies.

And yes, we are going to use Mountain Dew to stay true to the original recipe adapted from The Pioneer Woman's Cookbook

For the health-conscious college student:  I have adjusted the recipe to half size. Try using peaches and pears as well.  And, I'd experiment with seltzer water or other lower-sugar sodas to avoid the sugar rush. 

That said...this recipe is surprisingly good just as it is.  A perfect dessert for a college kid on a budget with limited cooking skills and equipment.  

Equipment:
Pyrex Oven-proof Dish
3-qt saucepan
PAM Spray
Oven

Ingredients:
1 large Granny Smith apple
1 8oz can pre-packaged Crescent Roll dough
3/4 cup butter, melted
3/4 cup granulated sugar
1 tsp vanilla
Sprinkle of cinnamon

1/3 - 1/2 can of Mountain Dew

Instructions:
1. Preheat oven to 350F.
2. Wash your hands and have a clean working surface.
3. Butter or spray your pyrex dish.

4. Peel apple, core and slice into 8 equal parts.  Use apple slicer if you have one.

5. Roll out the pre-packaged dough onto your clean surface.  Note the markings for 8 crescent rolls.

6. Place 1 slice apple at widest end and roll it up.
7. Place dumplings in buttered pyrex dish.

8. In a saucepan, melt your butter.  Add sugar and vanilla.
9. Pour over dumplings.  It will be a grainy, beautiful caramel-colored sauce.

10. Pour Mountain Dew over everything.  It will be bubbly.

11. Sprinkle cinnamon on top.

12. Bake @ 350F for 40 minutes.
13. Let rest for 5-10 minutes before serving.  It will have doubled in size and is piping hot.
14. Serve with vanilla ice cream or (a college favorite) Redi-Whip.