SANDRA’S BAKED WHOLE-WHEAT HERB PITA CHIPS

These warm and crispy herb pita triangles
have a crazy-good texture and flavor
you just can't get compared to
the store-bought version...

Servings: (10)

Prep: 5 Mins.

Cook: 7 Mins.

INGREDIENTS

6 whole-wheat pita bread pockets

Olive oil cooking spray

Spice/Herb Mixture:

¼ teaspoon granulated garlic

¼ teaspoon granulated onion

1 teaspoon dried cilantro

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

METHOD

Preheat oven to 400 degrees.  Line a couple of baking sheets with foil; spray, then set them aside.

Cut each pita bread around the circumference so you have 12 halves.  

Line the cutting board with foil (for easier clean up), and spray both sides of 12 halved pitas with olive oil spray. 

Mix the spice/herb mixture in a small bowl.  Sprinkle one side of the halved pitas with half of the spice mixture, then spray with olive oil for spices to adhere.  Repeat, doing the same on other side of pita halves as well.  Toss the tin foil, and cut pita halves into 4 equal triangles; yielding 48 total pita chips (or cut them smaller if you wish to yield even more smaller triangles).

You will be baking these in batches.  Begin by placing the pita triangles on baking sheets in a single layer, and bake for about 7 minutes, or until golden brown and crispy.  Watch carefully, as they could easily burn! ~ Enjoy!

~~~~~~~~~~~~~~~~

Tip:  I only make as much as we are going to eat of the herb pita chips at one setting, as they tend not to store or reheat as well as when they first come out of the oven.

Click here for Sandra's Addicting Baked Tropical Jalapeno Spinach Dip

SANDRA'S LOVELY LIME and MINT WATERMELON SALSA

A very refreshing take on a salsa
I made with ingredients that
just naturally compliment each other...

Yields: (Appx. 2 cups)

Prep: 10 Mins.
Posted by Sandra

INGREDIENTS

1-1/2 cups watermelon, rind removed, seeded, and diced
1/2 cucumber, peeled, seeded, and diced
1/2 jalapeno pepper, seeded, de-ribbed, and minced
1/4 red onion, finely chopped
1 tablespoon fresh mint leaves, finely sliced
Zest and juice of 1 lime
1 teaspoon honey (for recipe, click here: Alaska Fireweed and Clover Honey - Homemade)
pinch of table salt

--Club Crackers or Tortilla Chips

METHOD

Add the watermelon, cucumber, jalapeno, onion and basil in a medium-sized nonreactive bowl, and gently fold to combine.

In a small bowl, combine the lemon zest, lemon juice, honey, table salt, and whisk to combine, and then add to salsa mixture in medium bowl, folding to combine.

Chill for a minimum of 30 minutes for flavors to meld, and then drain excess liquid, if desired.

Serve in a decorative non-reactive ceramic or glass bowl, with Club Crackers for scooping. – Enjoy!


~~~~~~~~~~~~~~~~


Tip: This is also very refreshing to serve as a side with many variations of fish dishes, esp. halibut – oh...and pork as well ;-)   Some also like to eat this Lovely Lime and Mint Watermelon Salsa with tortilla or pita chips.

SANDRA'S CHOCOLATE TOFFEE SALTINE CANDY

This is a recipe that I created
due to my affinity for toffee, hence this
candy made with a saltine cracker crust...
~~~~~~~~~~~
I'm honored that my 
Chocolate Toffee Saltine Candy photograph
 was added on 2-5-11 
to the Flickr contest 
@ http://www.flickr.com/
groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!