The perfect end to a madcap week of whirlwind travel and mayhem is snack food for dinner. While I fully recognize that any possible nomination for “parent of the year” has gone up in smoke with this admission, hear me out. This snack has vegetables (and more importantly chili). Furthermore, it is an adaptation of the recipe for a snack fed to the ITP during their incarceration at a local preschool. Years ago, when I would make the non-chili version, I’d tell the ITP that they were eating fiddler crab snacks. While the snacks themselves contain no seafood, if you use imagination (and possibly hallucinogenic narcotics), the pretzels topped with cream cheese look (sort-of) like fiddler crabs.
180 days, 180 chili recipes. Holy moly.
4 oz cream cheese
2 t chili powder
½ t coriander
½ t paprika
¾ C shredded carrots
1 C shredded cheddar cheese
- In a bowl, combine cream cheese, chili powder, coriander, and paprika.
- Microwave on defrost for 2 minutes.
- Mix well.
- Now add the carrots and cheese.
- Spread on pretzels.
- Eat the fun.
Dang. I should have doubled this recipe. While Mrs. ITP and Pre were only lukewarm on this chili, The Pirate, Chili Jr., and I loved it. The Pirate rated the Fiddler Crab Shack Chili Snack as the “best chili” she’s had all year. The pleasantly spicy snack worked up to a crescendo of deafening chili excitement. It was really that good. Really.