Munchies For Ever Mood

Tired of the old chips n’ dip snack standby? Every Day with Rachael Ray editors have gathered the best bites for every mood and snacking occasion including foods for playing poker to snacks to curb late-night cravings and munchies made for midnight bites.

Photo by Marcus Nilsson/Every Day with Rachael Ray

Spicy-Sweet Asian Nut Mix
MAKES 3 ½ cups PREP 10 min (PLUS COOLING) COOK 5 min
Every Day with Rachael Ray, March 2009

2 tablespoons butter
¼ cup sesame seeds
¼ teaspoon crushed red pepper
¼ cup brown sugar
1 tablespoon soy sauce
1 cup peanuts
¾ cup wasabi peas

1. Line a baking sheet with parchment paper. In a medium skillet, melt the butter over medium heat. Stir in the sesame seeds and crushed red pepper and cook, stirring, until golden, about 3 minutes. Stir in the sugar and, when just dissolved, stir in the soy sauce, then the chow mein noodles. Quickly spread evenly on the prepared baking sheet; let cool.
2. Crumble the sesame mixture into a bowl and toss with the peanuts and wasabi peas.

Jumbo Shrimp Corn Dogs
MAKES 20 PREP 20 min COOK 10 min
Every Day with Rachael Ray, March 2009

1 tablespoon vegetable oil, plus more for frying
1 ¼ cups cornmeal
1 cup flour
2 teaspoons baking powder
2 teaspoons sugar
1 ¼ cups milk
4 scallions, thinly sliced
20 jumbo shrimp, peeled and de-veined
Cocktail sauce and lemon wedges, for serving

1. Fill a pot with enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 350° on a deep-fry thermometer.
2. Whisk together the cornmeal, flour, baking powder, sugar and 1 teaspoon salt. Stir in the milk, scallions and 1 tablespoon oil.
3. Thread shrimp onto ice pop sticks. Coat with the batter, then fry until golden, 2-3 minutes; drain. Serve with the cocktail sauce and lemon.

Crispy Rocky Road Bites
Every Day with Rachael Ray, March 2009

4 tablespoons butter
(1) 10.5 ounce bag mini marshmallows
6 cups crispy rice cereal
1 cup salted cocktail peanuts, chopped
(1) 12-ounce bag semisweet chocolate chips

1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large pot, melt the butter over medium-low heat. Stir in 4 cups marshmallows until melted. Remove from the heat and stir in the cereal and ½ cup peanuts.
2. Transfer the mixture to the prepared baking dish and press into an even layer. Sprinkle the chocolate chips and the remaining marshmallows and ½ cup peanuts on top. Let cool for 30 minutes, then refrigerate until the chocolate is firm, about 2 hours. Cut into 1-inch squares.

Black Bean-and-Cheese Chicken Fingers
SERVES 6 PREP 15 min COOK 25 min
Every Day with Rachael Ray, March 2009

(1) 9.75-ounce bag corn chips, crushed
4 ½ teaspoons chili powder
Salt and pepper
½ cup flour
2 large eggs
Cooking spray
1 pound chicken breast cutlets cut crosswise into 1-inch strips
1 cup shredded cheddar cheese
(1) 15-ounce can black beans, rinsed
¾ cup sour cream
2 tomatoes, chopped
4 scallions, thinly sliced

1. Preheat the oven to 400°. In a shallow bowl, whisk together the corn chips, 2 teaspoons chili powder, 1 teaspoon salt and ¼ teaspoon pepper. Add the flour to another shallow bowl. In a third shallow bowl, beat the eggs.
2. Spray a baking sheet with cooking spray. Season the chicken with salt and ½ teaspoon chili powder, then coat with flour. Dip in the eggs, coat with the chip mixture and arrange on the prepared baking sheet. Bake until golden, about 20 minutes. Top with the cheese and bake until melted, about 4 minutes.
3. In a saucepan, combine the black beans, remaining 2 teaspoons chili powder and ¼ cup sour cream. Cook, mashing, over medium heat until heated through; season with salt.
4. On a platter, top the chicken with beans, and remaining sour cream, tomatoes and scallions.

Buffalo Potato Wedges with Warm Blue Cheese Dip
SERVES 6 PREP 15 min COOK 40 min
Every Day with Rachael Ray, March 2009

3 tablespoons hot pepper sauce, preferably Frank’s RedHot
3 tablespoons butter, melted
1 tablespoon season salt
2 ½ pounds baking potatoes
Cooking spray
1 cup blue cheese crumbles
½ cup sour cream
¼ cup mayonnaise
½ cup teaspoon pepper
8 celery ribs, cut into 3-inch sticks

1. Preheat the oven to 450°. In a large bowl, combine 1 tablespoon each hot sauce and butter with the seasoned salt. Cut each potato into 8 wedges, add to the bowl and toss.
2. Spray a baking sheet with cooking spray. Arrange the potatoes on top and roast, turning once, until golden, 35-40 minutes. Remove from the oven and toss with the remaining 2 tablespoons each hot sauce and butter.
3. In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes. Serve with the potatoes and celery sticks.


The March issue of Every Day with Rachael Ray is on newsstands now and features easy and cost-conscious ways to have more fun while you cook, travel, and entertain with friends.

The Top Ten Party Ideas on the Cheap (P. 106)
Want more great ways to have fun at home? Every Day features the top 10 ideas to get the gang over and have a blast without spending a lot of money. Number one on the list is “A Big Fat Mardi Gras,” and the full list is in the March issue and online at

Taste Tested: Best Hummus in the U.S. (P. 48)
The editors at Every Day with Rachael Ray tasted dozens of varieties of everyone’s favorite Mediterranean spread – hummus – and ranked the best. From the Best Spicy Hummus, Holy Land Jalapeño Hummus to Best Oddball Hummus, Sabra Sun-Dried Tomatoes Hummus, this list of the top picks for your pita includes a variety anyone will love.

Parties 101: Plan a Killer Party – Then Enjoy It (P. 95)
Every Day with Rachael Ray believes you should keep it fun and real all the time, especially when you throw a party. From make-ahead party treats to a last-minute checklist before your guests arrive, throw a stress-free party and have a ton of fun while you do it!

Travel 101: Be a Better Vacation Partner (P. 111)
Whether you’re a “Rigid Planner” or “Power Lounger,” take this quiz to find out your travel style and the best personality match to go-away with. If your travel companion is not the perfect ft, Every Day with Rachael Ray has tips to make you both enjoy the trip.

Every Day with Rachael Ray

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