Easy Snacks for Everyone

• 1 stick of oleo-melted
• 1 1/4 cup regular flour
• 1 cup of ground nuts
• 1-8 oz cream cheese-softened
• 1-8 oz cool whip
• 1-cup confectioners sugar
• 2- 4 oz packaged of INSTANT (butterscotch) pudding*
• 2 3/4 cups milk

  Mix oleo, flour and nuts together and press into a 13 x 9" pan ( mixture is kind of crumbly). ( I spray the pan with "PAM" non-stick spray) Bake at 350 degrees for 18 minutes. Cool.

  Mix softened cream cheese (can microwave a bit to soften), 1 cup of cool whip, 1 cup of confectioners sugar. Spread over COOLED crust. Chill until cold.

  MIx pudding with milk (this is less milk than the package says) and pour over cooled cream cheese layer. Spread evenly. Chill until set.

  Cover with remaining cool whip and chill for several hours. Overnite is best.

  *Can use pistaschio, lemon or chocolate pudding instead of butterscotch.

  I always put mine in the freezer to cool quickly (between layers) so it can be made in less time.

  Enjoy!

  Recipe submitted by Cheryl E. Thanks, Cheryl *S*. I'm sure we will all enjoy this one. B.

  

  Mini Cheddar Popovers

  • 3 teaspoons oil
  • 3/4 cup milk
  • 1 egg
  • 1 egg white
  • 3/4 cup all purpose flour
  • 1 1/3 oz. (1/3 cup) shredded Cheddar Cheese

  Heat oven to 425 F. Spray 24 miniature muffin cups with nonstick cooking spray. Place muffin pans on cookie sheet. Add 1/8 teaspoon oil to bottom of each cup.

  In small bowl, combine milk, egg, and egg white; beat well with wire whisk. Lightly spoon flour into measuring cup; level off. Add flour; beat until smooth. Stir in cheese.

  Place pans on cookie sheet in oven for several minutes to heat. Remove cookie sheet from oven; quickly divide batter evenly into hot muffin cups, filling each cup about 2/3 full.

  Bake at 425 F. for 18 to 20 minutes or until popovers are puffed and deep golden brown. Immediately remove from muffin cups. Serve warm.

  24 popovers
  

  Satay Meatballs

  • Meatballs
  • 1 lb. extra-lean ground beef
  • 1/2 cup soft white bread crumbs
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon soy sauce
  • 1 egg, beaten
  • Sauce
  • 1 tablespoon oil
  • 1/4 chopped onion
  • 1 cup coconut milk
  • 1/3 cup peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1/4 teaspoon ground red pepper (cayenne)

  Heat oven to 350 F. In medium bowl, combine all meatball ingredients; mix well. Shape mixture into 32 meatballs. Place in ungreased 15x10x1-inch baking pan.

  Bake at 350 F. for 15 to 20 minutes or until browned and thoroughly cooked.

  Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add 1/4 cup onion; cook about 5 minutes or until tender, stirring frequently. Add coconut milk and peanut butter; stir until well combined. Stir in all remaining sauce ingredients until well blended. Reduce heat to low; simmer until thickened.

  Add meatballs to sauce; mix gently to coat. Serve in chaffing dish or slow cooker on low setting.

  16 servings
  

  Coconut Shrimp with Gingered Cocktail Sauce

  • Shrimp
  • 1 cup coconut
  • 1/2 cup plain bread crumbs
  • 1/4 teaspoon salt
  • Dash ground Red Pepper (cayenne)
  • 1 1/2 lb. shelled deveined uncooked medium shrimp
  • 1/4 cup honey
  • Sauce
  • 1 (12 oz.) jar seafood cocktail sauce
  • 1 tablespoon grated gingerroot

  Heat oven to 425 F. Line large cookie sheet with foil; lightly grease foil. In food processor bowl with metal blade, combine coconut, bread crumbs, salt and ground red pepper; process 10 seconds to combine slightly. Place in pie pan or shallow dish.

  Pat shrimp dry with paper towels; place in medium bowl. Heat honey in small sauce pan over low heat just until melted. Pour over shrimp; toss to coat. Roll shrimp in coconut mixture to coat; place in single layer on greased foil-lined cookie sheet.

  Bake at 425 F. for 9 to 12 minutes or until shrimp turn pink and coconut begins to brown.

  In small serving bowl, combine cocktail sauce and gingerroot; mix well. Arrange shrimp on serving platter. Serve shrimp with sauce.

  16 servings
  

  Spicy Onion Rings with Dipping Sauce

  • Onion Rings
  • 2 large yellow onions
  • 1 cup complete buttermilk pancake mix
  • 1 cup sparkling water
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1 (24 oz.) bottle vegetable oil
  • Dipping Sauce
  • 1 1/2 cups sour cream
  • 1 (1.25 oz.) taco seasoning mix

  Cut onions into very thin slices; separate into rings.

  In medium bowl, combine pancake mix, sparkling water, chili powder and salt; beat until smooth.

  In large saucepan or deep fat fryer, heat oil to 375 F. Stir onions into batter. With 2 forks, lift onions from batter in small portions. Drop into hot oil just until surface of oil is covered with onions; fry 1 to 2 minutes or until crisp and browned. Remove onions from hot oil; drain on paper towels. Repeat with remaining onions. Place fried onions on ungreased cookie sheet. Cover; refrigerate.

  In small bowl, combine sour cream and taco seasoning mix; blend well. Cover; refrigerate.

  Before serving, heat oven to 375 F. Bake 10 minutes or until crisp. Stack onion rings on serving platter; serve with dipping sauce.

  8 servings
  

  Jerk Chicken wings with Creamy Dipping Sauce

  • Chicken Wings
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 3 teaspoons allspice
  • 1 teaspoon salt
  • 2 tablespoons cider vinegar
  • 2 tablespoons hot pepper sauce
  • 1 (3 lb.) pkg. frozen chicken wing drumettes, thawed
  • Dipping Sauce
  • 1/2 cup chopped green onions
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise

  In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well. Add chicken wings; toss to coat evenly. Cover; refrigerate 1 hour to marinate.

  Heat oven to 425 F. Line two 15x10x1-inch baking pans with foil; spray with nonstick cooking spray. Place chicken wings in sprayed foil-lined pans. Discard any remaining marinade.

  Bake at 425 F. for 45 minutes or until chicken is no longer pink.

  Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well. Serve sauce with chicken wings.

  12 servings
  
  

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  This page last updated on March 21, 2000.

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