Category Archives: Snacks

CaJohns Cinnamon Crispys

Flour Tortillas

Cinnamon

Sugar

Canola Oil for frying

Heat oil in a large pan to 350°. Slice tortillas into triangles and fry in oil until crisp, turning once. Remove to a napkin and liberally sprinkle with sugar and cinnamon

Fire Dusted Buckeyes

1 cup Fire Dusted Peanut Butter  (natural peanut mixed with ~1T firedust spice blend)

1/4 cup butter at room temperature

1 tsp vanilla

1 1/2 cup confectioner’s sugar

1/2 cup all purpose flour

1 cup semi-sweet chocolate chips, melted

 

Beat the Fire Dusted Peanut Butter and vanilla in a medium bowl with an electric mixer until smooth. Gradually beat in sugar and flour until well blended. Line 2 cookie sheets with waxed paper. Roll rounded teaspoons of mixture into 1 inch balls. Arrange on prepared cookie sheets and refrigerate for 1 hour or until firm. Spear 1 ball at a time and dip in melted chocolate covering about 2/3 of the ball. Replace on prepared cookie sheet. Smooth over the toothpick holes. Refrigerate 15 minutes or until chocolate is set. If there are any left, store in a tightly covered container in refrigerator. Makes about 60 pieces.

 

Fire Dust’D Fudge

2 cups sugar

2/3 cups milk

1 pint marshmallow cream

1 cup Fire Dust’D P-Nut But’R

1 tsp vanilla

 

Combine sugar and milk in a saucepan, cook until you can form it into a soft ball. In a bowl, combine marshmallow cream and P-Nut But’R. Add the cooked mixture and vanilla, mix well. Pour into a butter greased pan, cool and cut into squares.

 

Fire Dust’D P-Nut Kisses

1 1/2 jars Fire Dust’D P-Nut But’R

1 1/4 cup sugar

2 large eggs

48 Hershey Kisses

 

Pre-heat oven to 350°. Have cookie sheets on hand. With a wooden spoon, stir P-Nut But’R, sugar and eggs in a bowl until thoroughly blended (dough will be slightly sticky). Flour your hands, roll even measured teaspoons of the dough in to 1 inch balls. Place the balls 1 1/2 inches apart on ungreased cookie sheets. Bake for 12-14 minute or until cookies look dry with the tops crackled. Remove from oven and immediately press a chocolate kiss in the center of each cookie. Cool on cookie sheet for 2 minutes, then remove to wire racks to cool completely. Makes 48 cookies.

 

CaBoom! Trail Mix

3 oz. Package thin sliced pepperoni

1/2 lb.  Blanched almonds

1/2 lb.  Cashews

1/2 lb.  P-Nuts

1/4 cup  honey

1/4 cup  CaBoom! Chili Fixins’

 

Pre-heat oven to 350º. Place the pepperoni in a large, flat baking pan and bake for 15 minutes, separating slices as they cook. Remove pan from oven and add the nuts stirring to mix with the pepperoni. Bake for 10 minutes. Drizzle the mix with honey and return to oven for 5 minutes. Sprinkle with Chili Fixins’ and stir to distribute spice. Bake for 5 more minutes, then drain on paper towels.  Makes about 4 cups.

 

CaJohns Garlic Bread

Slice a Baguette of French bread in half lengthwise and  spread liberally with Fire Dust’d Garlic Spread. Place under broiler until crusty. Remove and slice into serving size.

 

Fire Dust’d Garlic Spread – Mix well & chill.

2 cups Soft Margarine

1 Tablespoon Fire Dust

1 Tablespoon Garlic Powder

 

Karen Zanger’s Hot Peanut Butter Chocolate Chip Cookies

1/2  cup soft butter

1 cup  Fire Dust’d P’Nut But’r

1 cup  sugar

1  egg

1 tsp.  vanilla

2 cups  flour

1/2 tsp.  salt

1 tsp.  baking soda

1/4 cup  water

1 cup  semisweet chocolate chips

flour for your hands

 

Preheat oven to 375 degrees. Lightly grease a cookie sheet. In a large bowl using an electric mixer, beat together butter, Fire Dust’d P’Nut But’r, sugar, and egg. Continue to beat on high speed for 5 minutes. Stir in vanilla.

Sift in the dry ingredients, then add the water and chocolate chips. Stir by hand until well blended. Flour your hands and form 1 1/2 inch balls. Place each ball on cookie sheet and press with a fork to flatten.

Bake 12 to 15 minutes. Cool on a rack to keep cookies crisp.  Yield:  about 3 dozen


 

Pesto Quesedillas

Tortilla shells

Cheese (any cheese you like)

Cilantro-Chipotle Pesto (recipe follows)

Place tortilla on grill, spread pesto over tortilla, cover with cheese, top with another tortilla. Turn after tortilla is crispy and the cheese begins to melt. Be careful not to burn the tortilla! Slice and serve with more Cilantro-Chipotle Pesto.

Cilantro Pesto

2  cloves garlic, peeled

4 ounces  Asiago cheese, at room temperature

2 cups  fresh cilantro sprigs, no large stems

1/3 cup  pine nuts

3 Tbsp.  Chile Infused Olive Oil

Fire Salt to taste

In a food processor, mince the garlic and then add the cheese until it is finely grated. Add the pine nuts, cilantro and oil. Process until the mixture is pasty, then add Fie Salt to taste.  Yields slightly over 1 cup.

Erin’s Evilish Eggs

12  hard boiled eggs

4 oz.  creamed cheese, softened

1/4 cup  mayonnaise

3 Tbsp.  dill pickle juice

1 Tbsp.  Ignite Hot Sauce

2 Tbsp.  CaJohns! Habanero Mustard

1 tsp.  Fire Dust

pickled Jalapeño slices

cayenne powder

 

Cut hard boiled eggs in half, remove the yolks and place in mixing bowl. Mash the yolks, add the cream cheese, mayonnaise, pickle juice, Ignite hot sauce, CaJohns Habanero Mustard & Fire Dust and mix until smooth. I recommend using a food processor for a smoother texture. Spoon the mixture into a pastry bag, fill the whites. Sprinkle with cayenne powder and garnish with a Jalapeño slice.

 

Note: To hard boil eggs: Place the eggs in a large saucepan, cover with cold water. Cook over a medium hot fire until water boils. Cover & remove from heat, let stand for 20 minutes. Drain water and cover with cold water, drain and repeat the process until the eggs are cool. Peel under running water.

 

Cross Sound Lodge Sheet Cookie

3 cups shortening

3 cups sugar

6 eggs

4 1/2 cups flour

3 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 cups oats

1 1/2 cups chopped pecans

1 1/2 cups shredded coconut

1 1/2 cups Nestle Toll-House chocolate chips

Preheat the oven to 350°. In a large mixing bowl, combine the first seven ingredients and stir until thoroughly mixed. Stir in the last four items and pour mixture into butter greased sheet pans. Bake for 10-12 minutes. Remove from oven and let stand for 5 minutes. Cut into squares.

My Dad and I went fishing for salmon and halibut at the Cross Sound Lodge in Elfin Cove, Alaska. They served a generous plate of these treats when we would get back to the lodge each afternoon!