I wasn’t really planning on this blog post today. If I had planned it there would’ve been more pictures! Since this little experiment turned out so great, I had to share.


I had some apples on the counter that were past their prime and quite wrinkled. No one wanted to eat them. I just hated to throw them away. So, I decided I would try to make apple chips!

I’ve tried to make apple chips before. They just never turned out quite like I hoped. I think I just didn’t get them sliced thin enough. Here’s what I did today…

Take five small withered apples  (OK, they don’t have to be small, and they don’t have to be withered.  Any size or freshness will probably work.)

Wash your apples and leave the skins on.

Core your apples. I used an applecorer that I had. Use whatever method you prefer.

Cut the cored apples into quarters. Carefully slice each quarter into about 12 very thin slices.

As I sliced my apples I placed the slices in a bowl filled with leftover Sprite. The citrus in the Sprite helps keep the apples from turning brown immediately. This step is probably not necessary since the apples will brown in the oven.

Spray a cooling rack with nonstick cooking spray. Place the apple slices on the cooling rack in a single layer.


I placed my cooling rack on a cookie sheet lined with aluminum foil. My apple slices filled two cookie sheets with a few leftover for snacking.

Place the apple slices in an oven preheated to 225° for 2 1/2 hours. I rotated my pans halfway through.

The apple slices won’t be completely crispy when you first pull them out of the oven. They will, however, crisp up as they cool. I really hope there are some of these left by the time my family gets home this afternoon!

Last November we visited my in-laws in Virginia during the Thanksgiving holidays.  While we were there, Brenda, my mother-in-law, shared her not-so-secret secret stash of junk food.

OH MY WORD! These are sooooo yummy.

She had a HUGE bag. They had come from Costco. Well, living in Sam Walton country, we don’t have Costco. I told her she could get me a bag for Christmas. And she DID!!!! That bag is long gone.

I was desperate! I had to have more! I think I now know how a crack addict must feel.

After checking the bag for a website, I immediately jotted off an email asking where I could purchase these in Arkansas. They replied-Walmart. Well, I had looked at Walmart and didn’t see them.

They are found on the specialty candy aisle. You know, the place where they have the boxes of all purple M&Ms or all red or all green. The bag is on the top shelf. You can also get them in a plastic tub that is a little larger. The 8 ounce bag was $3.15. A bit of a splurge but well worth it to me!

I look at it as a healthy snack-ha! Well, dark chocolate AND pomegranates are considered healthy-right?

My current bag is getting low. I’ll be calling my dealer going to Walmart soon for a fresh supply.

 

Chickpeas? Really? We have a recipe that uses chickpeas that everyone likes.(I guess I’ll have to share that one later.) So, when I saw this recipe in Woman’s Day back in December I thought I’d try it.

Here is what you need:

2 cans (15 oz each) chickpeas

1/2 cup grated Parmesan

1 Tbsp olive oil

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper –ok, so mine wasn’t freshly ground, sorry

pinch cayenne pepper (optional)

Click the picture of the recipe to enlarge.

1. Rinse the chickpeas under water,

spread them out on paper towels and let dry  for 15 minutes.

A cooling rack with a couple of layers of paper towels did great. The cooling rack kept the chickpeas from rolling around all over the place.


Pat the chickpeas dry with additional towels; discard any loose skins.

Click on this picture and you will be able to see the skins that have loosened.

I have to admit I got a little obsessive about this step. Every time I would rub the chickpeas with a paper towel, more skins would loosen. Peeling off the skins was fun, kinda like when you have a sunburn.

2. Meanwhile, heat oven to 400 degrees. In a large bowl, whisk together Parmesan, garlic powder, salt, pepper and cayenne, if using.

Add the chickpeas and toss to coat.

I thought they would get coated better if I tossed them in a big Ziploc bag.

Yep, that’s me-doing the zip bag dance!

3. Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50-60 minutes. Let cool completely on the baking sheet.

I wish I had taken a picture when I went to stir them. They looked really different each time.

I cooked the chickpeas for 20 minutes, stirred, 20 minutes more, stirred, then I started thinking maybe they had gone long enough. I got nervous and pulled them after they had cooked about 50 minutes.

They turned out ok. They remind me a little of Corn Nuts, of which I am not a huge fan. They weren’t quite what I expected. Here is what the Critics had to say.

Critics’ Corner

Chip: They turned out a little crunchier than I thought they would — sort of like Corn Nuts. And, since I consider Corn Nuts to be a tasty treat, I consider Crispy Parmesan Chickpeas to be a tasty treat, too.

Megan: They were OK, but I don’t think it should be a regular on the menu.

Katie: They were okay, but they tasted sort of weird to me.

Since yesterday was St. Patrick’s Day I just had to have a fun after school snack for the girls.

I L-O-V-E Family Fun magazine. They always have such cute ideas to make or do for or with your kids. And kid crafts are really about my speed.

I save these magazines. No ripping out pages from these mags. There are always so many pages marked to go back to that it just makes sense to save the whole thing.

A reader sent this idea in to the magazine. It was published in the March 2010 issue.

Naturally, you would want a rainbow with a pot of gold on St. Patrick’s Day!

I didn’t have the marshmallow cloud since I whipped up a white fruit dip.

Joanna helped me put this together while we chatted after lunch. We did it in about 5 minutes because it was about time to pick up kids from school!

Sorry about the crummy picture. I was doing good to remember to take one before it was devoured.

Red-strawberries

Orange-cantaloupe

Yellow-pineapple

Green-green grapes

Blue-blueberries

Indigo-ok, I didn’t really have an indigo

Violet-purple grapes

Pot of Gold-banana slices

Fruit Dip-cream cheese, marshmallow creme, and cool whip

The girls loved it. There were squeals of delight! They had a big heaping bowl of rainbow for a snack!