Need a snack? Try these munchies

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Here are a few good munchies you might want to try if you have a snack attack.
My mom used to make the cheddar-pecan roll. You just slice the roll like you would for cookies, and bake. Yum!  (Dad always liked these with a cold beer.)
The baked parmesan-onion dip is delicious with crackers or corn chips. Ditto for the spicy baked corn dip. 
The cheesy crunchy stuff deserves a better name probably. I had this at a party once and fell in love.
Last but not least, the jalapeno cheese squares are easy and really good, especially if you like hot food.  This recipe has been around a long time.  I’ve seen it in cookbooks dating back to the 60s.

Cheddar Pecan Roll
2 c. cheddar cheese, finely shredded
1 stick butter, softened
1 c. flour
1 t. salt
¼ t. cayenne pepper
2 c. pecans, finely chopped
2 egg whites, beaten lightly
Mix together cheese (grate it yourself; it will work better), butter, flour, salt and cayenne pepper.  If you have a food processor, it will work well.  Mix till dough forms.  Turn out dough onto floured work surface.  Divide in two.  Roll each half into a log about 1 ½” thick.  Wrap each log with plastic wrap and refrigerate at least two hours, or overnight.  Preheat oven to 350 degrees.  Put parchment paper on a baking sheet.  Put the pecans in shallow bowl or baking dish.  Unwrap the dough and brush each log with the beaten egg white, then roll in pecans, pressing the pecans into the dough.  Slice each roll into thin (1/4”) slices and put on prepared baking sheet, 1 inch apart.  Bake till crisp, about 15-20 minutes.  Let cool.  Makes about 3 dozen.

Baked Parmesan-Onion Dip
1/3 c. mayonnaise
2 (8oz) pkgs. Cream cheese, softened
1 ½ c. grated Parmesan cheese
2 large sweet onions, finely diced
½ t. black pepper
Dash cayenne pepper
Preheat oven to 425 degrees.  Mix together the mayo and cream cheese; add the Parmesan, onion and black pepper.  Put in sprayed 2 qt. baking dish.  Bake 15-20 minutes.  Serve warm.  Serves eight.

Spicy Baked Corn Dip
1 c. mayonnaise
1 c. sour cream
1 t. garlic powder
2 c. corn (if using frozen, thaw first)
1 (4oz) can diced green chilies
1 (4oz) jar diced pimentos, drained
¼ c. diced jalapeno peppers, seeded
3 c. shredded cheddar or Monterey Jack cheese
½ t. salt
¼ t. black pepper
Preheat oven to 350 degrees.  In bowl mix together mayo, sour cream, and garlic powder.  Add corn, green chilies, pimentos, jalapenos and cheese.  Mix well and season with salt and pepper.  Put in 2 qt. baking dish and bake until golden brown and bubbly, about 30 minutes.  Serve warm.  Serves six.

Cheesy Crunchy Stuff
5 T. butter
6 c. Corn Chex cereal
½ t. garlic salt (or regular salt)
½ c. grated Parmesan cheese
Melt butter in big skillet and stir in salt.  Add cereal and stir until all pieces are coated.  Heat and stir for five minutes, until lightly toasted.  Sprinkle on cheese and stir to coat all pieces.  Cool.  Serves eight.

Jalapeno Cheese Squares
4 c. shredded Colby/Monterey Jack cheese
1 (12oz) jar jalapeno peppers, sliced and drained
5 eggs
In glass cake pan, layer 2 c. cheese, then jalapenos, then remaining cheese.  Beat the five eggs well, and pour evenly over the top.  Bake at 350 degrees for 25 minutes.  Cut into squares.  Serves eight.