Friday Night Munch Time

Friday night madness has begun along with Monday night football, college football, Sunday games. . .oh where does it end???  If you want to whip up one of the easiest snacks around (other than dipping carrots in ranch dip - or are we the only fam that does that?!), you'll need to jot this Free Recipe Friday down!  Three ingredients.  That's all you'll need for this yummalicious snack food with a little bit of kick but, mild enough to eat the leftovers for breakfast (or are we the only fam that does THAT?!)  The pics aren't the greatest but, please give these a try.

WHAT YOU NEED:

6 whole eggs (we use large)

1/2 - 1 cup sliced pickled jalapenos (the ones in the jar)

2 cups grated cheddar (we use sharp)

salt and pepper

WHAT TO DO:

Preheat oven to 350.

Grab a 9x9 or 8x8 baking dish, either is fine.

Spray it with non stick spray and set aside.

Dice enough pickled jalapenos to cover the bottom of your dish.

You can make that layer thicker than mine and all will be well.

Cover the peppers with your shredded cheddar.

In a small bowl, whisk together the eggs and a pinch or two of salt/pepper.

Pour over cheese and using a fork,
wiggle the eggs around making sure they get thru that layer of cheese.
This recipe is very, VERY forgiving. 
You can easily add an extra egg or two if you want to stretch it. 
Don't you just love forgiving recipes???
Now, bake for 30 minutes.  Let cool just a bit before serving

(although they are great warm or cold)
and cut into small squares.

For something so delicious, it could not be more simple.

These are super great for game time snacks, parties and get-togethers

or just late night munchies!  Quick and easy and just as good the next day.

Whether you'll be enjoying concession stand goodness

or snack time at home,

ENJOY!

Peanuts.....get yer, uhhh.....umm...

  If you've been looking for a Friday night nibbley snack or something to take with you to those Friday night football games - you've come to the right place.  This week's Free Recipe Friday may look like roasted peanuts, but instead are roasted, toasted Garbanzo beans or Chickpeas.  Garbanzo beans you say?!?  Yes, don't be scared - they are yummy and oh so cheap, so no excuses.  You can find them on the canned bean aisle in most any grocery store.  Buy organic, name brand or whatever floats your boat.
  Although Garbanzo beans are larger and hail from the Mediterranean region, and Chickpeas are smaller and hail from the Middle East, they are similar enough to be used interchangeably.  Which is why people may treat them as the very same legume.   Garbanzo beans/Chickpeas are one of the main ingredients in Hummus, which happens to be the Arabic word for Chickpeas.  Hummus is a yummy dipping snack that's growing more and more in popularity.
  What makes this week's roasted recipe so great is the seasoning possibilities - the sky is the limit!  I stumbled upon Roasted & Toasted Garbanzo Beans a while back on the website, A Bachelor and His Grill.  Amazing food with amazing pics.  Check it out!  In the meantime, you should toast and roast some Garbanzo beans yourself, really.

WHAT YOU NEED:
2 cans Garbanzo Beans
(Chickpeas)

2 tablespoons Olive Oil

1 teaspoon Garlic Powder

1/2 teaspoon ground Cumin

1/2 teaspoon Paprika

1/2 teaspoon Chili Powder

1/4 teaspoon Sugar

Salt & Black Pepper to taste
(appx. 1 teaspoon of each)

WHAT TO DO:

Rinse and drain beans in a colander
and lay out on paper towels to dry a bit
for about 30 minutes.
Preheat oven to 400 degrees.
Place beans along with all other ingredients
in a freezer style baggie and shake!
Once the beans are thoroughly covered
with spices, spread beans out
onto a baking sheet sprayed with non-stick spray.



Roast in the oven 50 minutes to 1 hour,
stirring often.
Let rest for several minutes.  Yummy!
Once they are completely cool,
you can store them in a large size baggie
or good seal-able container.


Take these little yummies on your next road trip
or sit and enjoy them on a comfy couch!

ENJOY!!!