Snacking during the holidays

I'm seeing everywhere "check out these easy snack ideas for the holidays" so I thought I'd jump right up on the bandwagon. You've probably heard of/eaten these babies before, but they're something I love dearly and make for nearly all of my family's holiday get-togethers: pickle wraps. They're the simple mix of ham, cream cheese and pickles. Lay down a piece of ham (I prefer honey ham rectangles), smother it in cream cheese then roll it around a pickle. Cut into bite-sized pieces and enjoy! An interesting take on this recipe is the pickle wrap dip, which is also a family favorite. Take 2 cups of sour cream, 2 cups of cream cheese, about a pound of ham and a jar of pickles. Finely slice the ham and pickles and mix it all together. Serve with crackers, chips, etc.

Another fun snack is the classic chocolate-covered pretzels. Remember to melt the chocolate with a double-boiling pan because nothing else really works. Chocolate chips work best for these because they melt the fastest and smoothest. White chocolate and butterscotch tend to lump even after melting (though that's never stopped me). Topping ideas include sprinkles, nuts, coconut, candy pieces, and more! 

A Different Baked Potato

I finally decided to cook last night since I had the correct leftovers to make one of my all time favorite recipes! I have no name for these glorious little potatoes, so maybe y'all can help me with them. They are a variation on the recipe my roommate freshman year gave me. Enjoy and see what you think!

You will need:
Potatoes (I prefer red, but go with your gut)
Bell Peppers (Whatever color. I prefer red and yellow)
1 yellow onion
Baby carrots or sliced carrots (Optional)
Olive Oil
Garlic, black pepper, Italian Seasoning, seasoned salt, etc.
(Pick the spices you like best. I use all of the above.)

Chop up potatoes, peppers, onions and carrots into bite-sized pieces and mix together in a large bowl. Add a generous amount of olive oil to completely cover each piece of ingredient. Season to taste. This usually means you can see the seasoning on each ingredient. Cover with foil and bake for one hour at 425 degrees. Baking time may vary according to how much you've made. A full 9"x13" pan usually takes an hour. Go from there.

This is a good recipe to pair with a chicken dish or even to mix in with ground beef. It is sort of a take on the mix of veggies you put in with a pot roast (sans pot roast). I only had orange peppers at home, so that's what I used. They make for a sweeter dish. That's why I prefer red and yellow peppers. But always go with your gut because that's where the food is going!

The Beauty of Butter

Today I'd like to talk to you about butter. Yes, butter, that stuff most people avoid because of fat and society's threats. I want to make it clear right now: I LIKE BUTTER. It is an excellent flavoring agent and just can't be replaced by margarine or some other sad thing. Why should you like butter too? It's so versatile and useful. How do I make the tortillas of my quesadillas so browned, crunchy and beautiful? Butter, how does my Alfredo sauce get so creamy and work with the noodles so well? Butter. How do you get your finger out of a ring you misjudged the size of? Butter. Like I said, it's versatile. It makes sandwiches better, buns delightful and crispy. The greatest bun I've had is the onion  bun from The Rack Shack on Robert Street in West St. Paul. Why? Butter. And the fact that it was toasted to give it the right amount of crunch and flavor.

What am I really trying to say here?

STOP being afraid of butter. It's not going to kill you. Sure you're looking to lower cholesterol and keep that waistline still a waistline. A tablespoon of butter is not going to tip you over the edge. If you want good tasting, flavorful food, go with butter. The taste is going to make you forget about the possible (yet unlikely) repercussions. VOTE BUTTER!

Intro

Hey all!
I'm Alex, a senior at Minnesota State University, Mankato. I'm originally from the Twin Cities area, and I plan on going back after graduation this spring. Why create a food blog, you ask? I want to add some new flavor (pun intended) to this world of food blogs. I started blogging back in middle school when blogger wasn't a thing, so I have some (limited) experience. Why food? I love food. Who doesn't? Why sarcasm? I love that too. I want to add my own personal touch to my love of food. I'm here to share with you all some tips, recipes and eating ideas from the perspective of a college student who loves good cooking. I've been cooking since I could reach the counter top and writing even longer than that. Feel free to leave me comments, requests, feedback, jokes, compliments, criticism, etc. Basically whatever you're feeling. Welcome to Food and Sarcasm. Enjoy!