I’m so honored to be joining Keisha for the Snack Attack Blog Hop! Thanks to Debbie for sharing her blog with me today. I’m Brittney from Razorback Britt, and I have a confession:
I love food.
I love to cook, to try new things, to eat yummy meals. But there’s more: I’m a big time snacker. I used to love to sneak treats in between meals (which drove my mom and babysitter nuts! Sorry ladies!). When I take my lunch to work, it also includes a snack or two. I love this time of year for the snacks. I really look forward to parties for the snacks. There is always so many fun treats to try.
We hosted a Christmas party at our house earlier this season, and these snacks were a HUGE hit. In true Brittney fashion, I forgot to take any pictures of the treats I made, but I can promise you they are tasty!
I adapted Plain Chicken’s rosemary cashew recipe to our liking, and I added a twist to my sausage cheese dip recipe.
Let’s dig in, shall we?
- 1 ¼ pound cashews (the big jar) *
- ½ stick butter, melted
- ¼ cup brown sugar
- 1 tsp black pepper
- 2 tbsp dried rosemary
- 1 ½ tsp garlic powder
- Combine all seasonings and sugar in the warm melted butter until sugar dissolves. Place nuts on an ungreased baking sheet and bake for 8-10 minutes at 350 (watch to make sure they don’t burn!). Toss the warm nuts in the mixture and toss well. Keep stirring every 15 minutes or so until they set. I don’t like them warm (the nuts get soft), but once they cool….they will be eaten up in a sweet second!
- *– check Aldi for sales! They have great deals on nuts this time of year!
- ½ pound sausage crumbled and drained (for an easy solution, use the pre-cooked crumbled sausage found by the breakfast meats! I won’t tell!)
- ½ roll chorizo, cooked and partially drained*
- 1 small block of queso blanco Velveeta
- 1 can cream of mushroom soup
- 1 block light cream cheese
- 1 can rotel (undrained)
- 1 tbsp dry ranch seasoning
- Combine all ingredients and melt. GREAT with crackers or chips.
- *Chorizo is a Mexican sausage typically found by the Mexican cheeses. It comes in a roll and it is VERY greasy. Use your splatter guard. Because of the spices, it can be difficult to tell when it’s cooked because the color doesn’t change. Just cook it on medium/med-high for 8-10 minutes or so. I just drain it by patting it with some paper towels. There is TONS of flavor in that spice-laden grease, so don’t get rid of it all!)
- To use the extra chorizo, use it in taco meat or scrambled with eggs. We LOVE to mix some chorizo in our ground beef for tacos….and I think you could get a chicken to eat chorizo eggs. They are so tasty!
I hope you enjoy these snacks at your New Year’s Eve party! They will be a hit. And if you aren’t having a NYE party, but you are just watching Ryan Seacrest in your jammies like me…you can lick the bowl clean and we’ll keep it just between us.
Check out the other Snack Attack posts here! Happy snacking!
I love the idea of rosemary cashews! Thanks for sharing the recipe!
Thanks for stopping by! Let me know if you give these a try.