- 8 ounces jar cheez whiz
- Green food coloring
- 25 to 30 pretzel sticks
- With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
- Allow the cheese to cool slightly in the jar.
- Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.
- To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
- Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
- Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.
Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones.
- 2 cans of chick peas / garbonzo beans 540 ml / 19 oz, drained
- 1/3 cup warm water
- 1/3 cup of olive oil
- 1/3 cup Tahini Paste
- Juice from 2-3 freshly squeezed lemon juice
- 3 cloves garlic
- 2 teaspoons / 10 ml. ground cumin
- salt and pepper to taste
- Blend together in a blender or food processor until smooth and creamy.
This keeps for 2 weeks in the fridge, serve with home made tortilla chips, or veggies.
- 3/4 cup (175 mL) cold butter, divided
- 3 cloves garlic, minced
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) dried oregano
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tbsp (15 mL) sugar
- approx. 1 1/4 cup (300 mL) milk
- 2 tsp (10 mL) vegetable oil
- 2 tbsp (30 mL) grated Parmesan cheese
- Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside.
- In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
- Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
- Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.
Tip: Make this in 375F (190C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.