All-Day Apple Butter
5-1/2 pounds apples, peeled, cored and finely chopped
4 cups white sugar
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
Place the apples in Crock Pot. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 9-11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on LOW 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze. You can also can the apple butter.
NOTE: Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste.
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Amaretto Cheese Spread
from "Recipe Hall of Fame Quick and Easy Cookbook"
8 oz. cream cheese
1/4 cup Amaretto liqueur
2-1/2-oz. pkg. slivered almonds, sautéed in butter
Soften cream cheese and blend in Amaretto. Form a ball and chill until firm. Before serving, cover with almonds and allow to reach room temperature. Serve with thinly sliced apples and pears. This may also be serve as after-dinner fruit and cheese.
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Apple Cheese Ball
8 oz. cream cheese, softened
4 oz. (1 cup) shredded Cheddar cheese
1/4 tsp. cinnamon
3/4 cup finely chopped dried apples
1/3 cup finely chopped nuts
1 bay leaf
1 cinnamon stick, halved
In large bowl, combine cream cheese, Cheddar cheese and cinnamon; beat until well blended. Stir in apples. Shape into ball; roll in nuts. Insert bay leaf and cinnamon stick on top of ball to resemble stem and leaf of apple. Refrigerate 2 hours or until firm. Serve with crackers. Store in refrigerator up to 2 weeks. Makes 1-3/4 cups.
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Apple-Cranberry Granola
from Gail
6 cups old-fashioned oats
1-1/4 cups apple juice concentrate
1/2 cup wheat germ
1/2 cup brown sugar
2-1/2 to 3 Tbsp cinnamon
1 cup sunflower seeds
1 cup sweetened coconut
1-1/2 cup sliced almonds
1 Tbsp vanilla
1 cup dried cranberries
1/2 cup raisins
1/2 cup golden raisins
In a large bowl, combine the first nine ingredients until thoroughly mixed. Spread evenly in two slightly greased 13x9” baking pans. Bake in 300ºF oven for 20 minutes. Stir gently. Bake at 15 minutes more or until golden. Watch carefully so that granola on bottom of pan doesn't burn. When slightly cooled, add cranberries and raisins. Store in an airtight container (glass is best) or freeze.
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Bacon Biscuit Cups
from “The Best of Mr. Food Cookin’ Quickies”
Two 3-oz. pkg. cream cheese, softened
2 Tbsp. milk
1 large egg
1/2 cup (2 oz.) shredded Swiss cheese
1 green onion, chopped
12-oz. can refrigerated flaky biscuits
5 bacon slices, cooked and crumbled
Preheat oven to 375ºF. Beat cream cheese, milk and egg at medium speed of electric mixer until blended. Stir in cheese and green onion; set aside. Separate biscuits into 10 portions. Pat each into 5” circle and press on bottom and up sides of greased muffin cups, for a 1/4” crust edge. Sprinkle with half of bacon, and spoon cream cheese mixture on top. Bake 22 minutes or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan; serve warm. Makes 10.
To reheat leftovers: Wrap biscuit cups in foil and bake at 350ºF for 10 minutes or until warm.
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Bacon-Onion Chip Dip
from "America's Best Slow Cooker Recipes”
6 slices bacon, finely chopped
8 ounces light cream cheese, softened
1 cup light sour cream
1/2 cup shredded cheddar cheese
2 green onions, finely chopped
potato chips or crackers
In a nonstick skillet over medium-high heat, cook bacon 7 to 8 minutes or until crisp. Transfer to a paper towel-lined plate to drain. Cover and cook on high for 1 hour or until cheese is melted (do not stir). Reduce heat to low until ready to serve. Transfer to a bowl and serve with plain potato chips or as a spread on crackers. Dip will keep well in the refrigerator for several days.
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Bacon Tater Bites
bacon, slices cut in half
tater tots, prepared according to pkg. directions
American cheese slices, cut into thirds
1/4 cup mustard
1/4 cup brown sugar
1/2 tsp. ginger
Cook bacon until lightly browned, but still limp. Wrap a strip of cheese around a hot tater tot. Wrap limp bacon around the cheese and secure with a toothpick. Broil, turning once, until bacon is crisp. Serve hot with Mustard Sauce: Blend together mustard, brown sugar and ginger.
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Baked Coconut Shrimp
Apricot Sauce, below
1/4 cup flour
2 Tbsp. packed brown sugar
1/4 tsp. salt
dash of ground red pepper (cayenne)
1 large egg
1 Tbsp. lime juice
1 cup shredded coconut
1 pound uncooked peeled deveined medium shrimp, thawed if frozen (about 40)
2 Tbsp. butter or stick margarine, melted
Make Apricot Sauce. Heat oven to 425ºF. Spray rack in broiler pan with cooking spray. Mix flour, brown sugar, salt and red pepper in shallow howl. Beat egg and lime juice in another shallow bowl. Place coconut in third shallow howl. Coat each shrimp with flour mixture. Dip each side into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter. Bake 7-8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve with sauce.
Apricot Sauce
3/4 cup apricot preserves
1 Tbsp. lime juice
1/2 tsp. ground mustard
Mix all ingredients in 1-quart saucepan. Cook over low heat, stirring occasionally, just until preserves are melted. Refrigerate while making shrimp.
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Baked Pumpkin Seeds
1 "pumpkin-full" of seeds
1/2 tsp. salt, or more to taste
1/2 cup melted butter
Wash pumpkin seeds in bowl of warm water. Drain; blot dry. Coat with melted butter and spread seeds on cookie sheet. Sprinkle generously with salt. Bake at 300°F. for 20-30 minutes or until light golden in color.
Mexican-Style Seeds: Substitute 1/4 tsp. EACH chili powder and cumin for salt in above recipe.
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Baked Tortilla Chips
4 corn or flour tortillas (8 inches in diameter)
2 Tbsp. butter or stick margarine, melted
chili powder, if desired
Heat oven to 375ºF. Brush tortillas lightly with butter. Sprinkle with chili powder. Cut each tortilla into 12 wedges or pieces with kitchen scissors. Place in single layer in 2 ungreased jelly roll pans, 15 1/2 x 10 1/2 x 1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.
Baked Pita Chips: Split 6 pita breads (6 inches in diameter) around edge with knife to make 12 rounds. Brush with melted butter. Sprinkle with dried basil leaves and grated Parmesan cheese if desired. Cut each round into 8 wedges. Bake as directed.
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Barbecue Cups
1 lb ground beef
1/2 cup barbecue sauce or to taste
1 Tbsp. minced onion
1-1/2 Tbsp. brown sugar
1 8 oz. can refrigerated biscuits
1 cup shredded cheddar cheese
Brown ground beef and drain. Stir in sauce, onion, and brown sugar. Place each biscuit in a greased cupcake pan, pressing to cover side and bottom. Spoon meat mixture into cups and top with cheese. Bake at 400ºF. for 10-12 min. until golden brown.
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Beer-Battered Onion Rings with Cajun Dipping Sauce
vegetable oil
Cajun Dipping Sauce, below
1 medium sweet onion (Vidalia or Texas), sliced and separated into rings
2-1/4 cups Bisquick
1 cup beer or non-alcoholic beer
1 tsp. salt
2 eggs
Heat 1-1/2” oil in deep fryer of heavy 3-quart saucepan to 375ºF. Make sauce. Toss onion rings and 1/4 cup of the Bisquick. Stir remaining 2 cups Bisquick, the beer, salt and eggs until smooth. If batter is too thick, stir in additional beer, 1 Tbsp. at a time, until desired consistency. Dip onion rings, a few at a time, into batter, letting excess drip into bowl. Fry about 2 minutes, turning with fork after 1 minute, until golden brown; drain on paper towels. Serve hot with dipping sauce. Serves 5.
Cajun Dipping Sauce: Stir together 1/2 cup mayonnaise or salad dressing, 1/2 cup sour cream, 1/4 cup chili sauce, 1 tsp. prepared horseradish and 1/4 tsp. ground red pepper (cayenne) until blended.
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Beer-Cheese Dip
16 oz. cream cheese
2 cups sharp cheddar cheese
1 pkg Hidden valley ranch mix
3/4 cup beer
Combine all ingredients and serve with large soft pretzels
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BLT Dip
from “The Best of Mr. Food Cookin’ Quickies”
1 cup mayonnaise
8-oz. container sour cream
1 lb. bacon, cooked and crumbled
2 large tomatoes, chopped
Combine mayonnaise and sour cream in medium bowl, stirring well with a wire whisk. Stir in bacon and tomatoes. Serve immediately with melba toast rounds.
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Blue Cheese Appetizer Biscuits
2 cups self-rising flour
1/4 cup butter
4 oz. blue cheese, crumbled
3/4 cup milk
2 Tbsp. butter, melted
Heat oven to 450ºF. Grease large cookie sheet. Place flour in large bowl. With pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Gently stir in blue cheese. Add milk; stir with fork until soft, moist dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough gently just until smooth. Roll out dough to 1/4" thickness. With sharp knife or pizza cutter, cut into 1-1/2" squares. Place biscuits on cookie sheet. Bake 10-12 minutes or until light golden brown. Brush hot biscuits with melted butter. Makes 3 dozen.
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Caramel Apple Dip
from "Recipe Hall of Fame Quick and Easy Cookbook"
8 oz. cream cheese
1 cup brown sugar, packed
1 tsp. vanilla
1/2 cup chopped dry roasted peanuts, optional
Cream all together. Serve with crisp apple slices like Granny Smith.
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Caramel Corn
3-3/4 quarts (15 cups) popped corn
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
Heat oven to 200ºF. Divide popped corn between 2 ungreased 13x9" pans. Heat brown sugar, butter, corn syrup and salt, stirring occasionally, in saucepan until bubbly around edge. Cook over medium heat 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes.
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Caramel-Nut Popcorn Crunch
2-1/2 quarts popped popcorn
1 cup pecans
1/2 cup butter
1/2 tsp. baking soda
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
Spread popped popcorn and nuts in a large shallow pan and place in a preheated 250ºF. oven. Combine butter, brown sugar, syrup and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Boil until mixture reaches 248ºF. (firm ball stage on candy thermometer), about 5 minutes. Remove from heat and stir in soda. Pour mixture over corn and nuts, stirring gently to coat. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight tins. Yield: slightly more that 2-1/2 quarts.
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Cashew Cheese Wafers
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. grated sharp Cheddar cheese
1 cup lb. butter, softened (NOT margarine)
salt to taste
1/4 tsp. cayenne pepper
2 cups flour, divided
2 cups dry roasted cashews or mixed nuts, finely chopped
paprika or onion powder
Mix cheese until creamy. Add butter. Continue beating. Add salt and pepper. Add 3 Tbsp. flour. Blend well. Continue adding flour until mixture becomes soft dough and can be rolled in to balls without sticking. Add finely chopped nuts. Dust hands and fork with flour. Form small balls. Flatten with fork on cookie sheet. Bake at 325ºF. about 20-25 minutes. Sprinkle with paprika while hot, after you remove from oven, or sprinkle with onion powder. Better after the first day. Keep in airtight container. Makes about 100.
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Cheddar Cheese Ball
8 oz. cream cheese
8 oz. Cracker Barrel cheddar cheese spread
2 Tbsp. butter
1/2 tsp. garlic powder
chopped nuts
Have all ingredients at room temperature. Blend together all ingredients except nuts. Chill just until firm enough to hold its shape. Shape into a ball; roll in chopped nuts, pressing hard enough that nuts will stick. Chill at least 4 hours before serving.
NOTE: This is really good with Swiss Cheese crackers, Wheat Thins, Bacon Thins and Better Cheddars.
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Cheddar Cheese Sauce
from Cooking Light magazine
1/4 cup flour
2 cups 1% low-fat milk
1-1/4 cups (5 ounces) shredded sharp cheddar cheese
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted. Yield: 2 cups (serving size: 1/2 cup).
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Cheddar Cheese Sticks
8 oz. (2 cups) shredded sharp Cheddar cheese
1/4 cup butter, softened
1-1/2 cups flour
1/2 tsp. salt
1/8 tsp. ground red pepper
In small bowl, combine cheese and butter; beat until blended. In medium bowl, combine flour, salt and ground red pepper; mix well. Add to cheese mixture. Stir to blend or use hands to work in flour mixture. Cover dough; refrigerate 1 hour. Heat oven to 375ºF. Grease large cookie sheet. On lightly floured surface, knead dough gently just until smooth. Roll out dough until very thin, about 1/8" thick. With sharp knife or pizza cutter, cut into 4x1/2" sticks. Place on greased cookie sheet. Bake 10-12 minutes or until golden brown. Cool at least 15 minutes on wire rack before serving. Makes 6 dozen.
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Cheddar Salsa Biscuit Bites
1-2/3 cups self-rising flour
4 oz. (1 cup) shredded Cheddar cheese
1/2 cup salsa
1/4 cup butter, melted
1/4 cup water
Heat oven to 425ºF. Generously grease large cookie sheet. In large bowl, combine flour and cheese; mix well. Add salsa, butter and water; stir just until blended. On lightly floured surface, knead dough gently just until smooth. Press or roll out dough to 12x6" rectangle. With sharp knife or pizza cutter, cut into 2x1" strips. With thin spatula, place strips about 1/2" apart on cookie sheet. Bake 11-13 minutes or until light golden brown. Serve warm. Makes 3 dozen.
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Cheese Fondue Sticks
recipe by Christy Schlatter, Portland, Oregon, 02 Bake-Off® Contest finalist
1/2 cup dry white wine
2 oz. (1/2 cup) finely shredded Cheddar cheese
2 oz. (1/2 cup) finely shredded Swiss cheese
4-1/2 tsp. flour
11-oz. can refrigerated breadsticks
1-1/2 tsp. sesame seed
Heat oven to 375ºF. Spray large cookie sheet with nonstick cooking spray. Heat wine in medium saucepan over medium heat for 3 to 5 minutes or just until hot. Meanwhile, in small bowl, combine cheeses and flour; toss to mix. Add cheese mixture to wine all at once, stirring constantly. Cook until cheese is melted and mixture is creamy, stirring constantly. Remove from heat. Unroll dough; separate into 12 breadsticks. Place 1 inch apart on sprayed cookie sheet. With finger, firmly press dough to make indentation lengthwise down center of each breadstick. Spoon 2 tsp. cheese mixture in each indentation. Bake 15-20 minutes or until edges are golden brown and cheese is melted. Remove from oven. Immediately sprinkle with sesame seed. Cool 3 minutes before serving. 12 appetizers
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Cheesy Potato Skins
4 large potatoes (about 2 pounds)
2 Tbsp. butter or stick margarine, melted
1 cup shredded Colby-Monterey Jack cheese (4 oz.)
1/2 cup sour cream
8 medium green onions, sliced (1/2 cup)
Heat oven to 375ºF. Prick potatoes. Bake potatoes 60-75 minutes or until tender. Let stand until cool enough to handle. 2. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. 3. Set oven control to broil. Place potato shells, skin sides down, on tack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. sprinkle cheese over potato shells. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and green onions.
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Cherry-Almond Granola
from "Mom’s Big Book of Baking"
4 cups old-fashioned rolled oats (NOT instant)
2 tsp. ground cinnamon
1 cup sliced almonds
1/3 cup canola oil
1/3 cup honey
2 tsp. vanilla extract
nonstick cooking spray
1 cup dried sour cherries
Preheat oven to 325ºF. Mix oats, cinnamon, almonds, oil, honey and vanilla together in large mixing bowl. Spray large baking sheet with cooking spray or line with parchment paper. Spread granola evenly over baking sheet and bake, tossing twice, until golden, about 15 minutes. Check frequently during the last few minutes to make sure that the granola doesn’t burn. Remove pan from oven and let granola cool completely on baking sheet placed on wire rack. Transfer granola to airtight container, stir in cherries and cover. Store at room temperature. Makes about 6 cups.
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Chicken-Almond Puffs
1/2 cup butter
1 cup chicken broth
1 cup flour
1/4 tsp. salt
4 eggs
1/2 cup finely chopped cooked chicken
2 Tbsp. chopped almonds, toasted
dash paprika
Preheat oven to 450ºF. Grease baking sheet; set aside. In saucepan over low heat, heat butter and broth until butter is melted. In small bowl, stir together flour and salt. Add flour mixture all at once to saucepan. Stir vigorously over low heat until mixture forms a ball and pulls away from sides of saucepan. Remove pan from heat and cool 5-10 minutes. Add eggs one at a time, beating thoroughly after each addition. Continue beating until a thick glossy dough is formed. Stir in chicken, almonds and paprika. Drop by small teaspoonfuls onto prepared baking sheet. Bake 10 minutes. Reduce heat to 350ºF. and bake 5-10 minutes more or until puffs are golden brown. Makes 4-5 dozen.
NOTE: Toast almonds by spreading in shallow baking pan. Bake at 350ºF. for 5-10 minutes, or until golden brown, stirring once. * * * Be sure to let dough cool before adding eggs. If too hot, eggs may overcook and prevent the light, puffy results you want.
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Chili Con Queso Dip
from Kristina
16 oz. Velveeta, cubed
1 can No Beans chili
1 jar mild Pace Picante Sauce, (medium sized)
8 oz. cream cheese, cubed
Place the chili and the salsa in the crock of your crock pot. Place the cheese and cream cheese on top. Heat in the microwave on HIGH at 5 minute increments (usually takes about 9 - 10 minutes for cheese to be melted), stirring well at each increment. Keep warm in the crock pot on LOW. Serve with chips or (my favorite) soft pretzels, or even on top of a baked potato!.
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Chocolate-Caramel Fondue
14 oz. can sweetened condensed milk
12-1/4 oz. jar caramel ice cream topping
3 oz. unsweetened chocolate, chopped if necessary
dippers: cookies, fruit slices, berries, pound cake squares, angel food cake pieces and/or dried apricots
In medium saucepan, combine milk, topping and chocolate. Cook and stir over low heat until chocolate melts. Pour into serving bowl or individual cups. Serve with desired dippers. Makes 2-1/2 cups fondue.
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Chocolate Chip Cheese Ball
from "Recipe Hall of Fame Quick and Easy Cookbook"
24 oz. cream cheese
2 tsp. vanilla
1-2 tsp. cinnamon
1 cup powdered sugar
12 oz. mini chocolate chips
1/2-1 cup chopped pecans
Soften cream cheese and mix with vanilla, cinnamon, sugar and chips. Form into one very large or two medium-size cheese balls. Roll in pecans. Refrigerate overnight. Serve with ginger snaps and/or vanilla wafers.
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Chocolate Fondue
1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1-1/2 cups milk
1 Tbsp. vanilla
Melt chocolate and butter in double boiler. Add sugar and milk; blend well. Bring to a boil, stirring constantly. Continue cooking until smooth, about 8 minutes. Remove from heat and add vanilla. Transfer to fondue pot.
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Chocolate Fondue & Fresh Fruit
from "Recipe Hall of Fame Quick and Easy Cookbook"
fruit chunks or angel food cake
12 oz. chocolate chips
1 cup sour cream
1/4 cup Grand Marnier or Creme de Cacao
Arrange fruit (fresh apples, bananas, grapes, peaches, pears, pineapple) or cake attractively on platter. Cover and place in refrigerator. Melt chocolate chips in saucepan or microwave, taking care not to scorch. Add sour cream to chocolate. Whisk cream and chocolate quickly with wire whisk. Add liqueur and whisk until blended well. Place warm fondue in attractive bowl. Use fondue forks to dip cool fruit or cake into chocolate.
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Chocolate-Marshmallow Fondue
3-1/2 oz. unsweetened baking chocolate
14-oz. can sweetened condensed milk
1/2 cup marshmallow cream
1 Tbsp. milk
1-1/2 tsp. vanilla
1 Tbsp. creamy peanut butter, optional
Combine baking chocolate and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Blend in marshmallow cream and milk. Remove from heat; stir in vanilla and peanut butter. Pour into fondue pot or chafing dish; serve warm with selection of fondue dippers. Makes 2 cups.
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Cinnamon Nut Crescents
1 cup butter
3/4 cup sour cream
3/4 cup sugar
2 cups flour
1 egg yolk
3/4 cup chopped pecans
1 tsp. ground cinnamon
Cut butter into flour until mixture resembles coarse meal. add sour cream and egg yolk, stirring until flour mixture is moistened. Cover and chill several hours. Combine sugar, pecans and cinnamon, set aside. Divide dough into 5 equal portions. Roll each portion into an 8” circle. Sprinkle with sugar mixture. Cut circle into eights. Roll up each wedge starting at wide end. Seal points firmly. Place on ungreased cookie sheet, point side down. Bake at 350ºF for 25 minutes until lightly browned. Remove to wire racks until cool. Drizzle with icing.
For icing: Mix together 2 cups powdered sugar, 1/2 tsp. vanilla and 2T milk. Put in decorator bag and drizzle over crescents.
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Cinnamon Pecans
from AOL holiday area
1/4 cup evaporated milk
1 cup sugar
1/2 tsp. cinnamon
2 Tbsp. water
1/4 tsp. vanilla
3 cup pecan halves
Combine all but nuts in pot and cook over medium heat until sugar dissolves. Add nuts and cook until completely sugared with no syrup left in the pot. Spread on waxed paper and cool.
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Cinnamon Roasted Nuts
from AOL holiday area
2 egg whites
2-1/2 tsp water
8 cups pecan halves or whole almonds
cinnamon sugar, a little "heavy" on the cinnamon, in a Ziploc bag
Beat egg whites and water until frothy. Pour in nuts and coat well. Spread out on a cookie sheet lined with foil and lightly sprayed with Pam and bake at 275ºF. for 50-55 minutes, stirring every 10 minutes. Remove from the pan and allow to cool on wax paper. When they have cooled, store in an airtight container.
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Cinnamon-Sugared Nuts
1 Tbsp. slightly beaten large egg white
2 cups pecan halves, unblanched whole almonds or walnut halves
1/4 cup sugar
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Heat oven to 300ºF. Mix egg white and pecan halves in medium bowl until pecans are coated and sticky. Mix remaining ingredients; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake uncovered about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store in airtight container at room temperature up to 3 weeks.
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Cinnamon Tortilla Chips with Apple-Berry Salsa
from Pampered Chef, shared by Ashley
2 medium green apples, chopped fine
7 large strawberries, chopped fine
1 kiwi fruit, chopped fine
juice of 1 orange
2 Tbsp. brown sugar
2 Tbsp. apple jelly
10 flour tortillas
water
cinnamon sugar
Place 1 tortilla on a baking stone, brush with water, and sprinkle with cinnamon-sugar. Cut into eighths with a pizza cutter. Bake at 425ºF for about 5-7 minutes. Repeat with the rest of the tortilla. Combine all the salsa ingredients and stir well. Serve with the Cinnamon Chips.
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Confetti Rice Krispies Treats
1/2 cup miniature M&Ms
3 Tbsp. butter
6 cups Rice Krispies
10 oz. "regular" marshmallows (or 4 cups miniature marshmallows)
Coat 13x9" baking pan with Pam. Sprinkle M&Ms evenly over bottom; set aside. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well coated. Using buttered spatula or waxed paper, press mixture evenly over M&Ms. When cool, cut into squares. Serve candy-side up. Makes 2 dozen.
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Crab Meat Spread
from "Recipe Hall of Fame Quick and Easy Cookbook"
8 oz. cream cheese
1/2 cup mayonnaise
12-oz. pkg. imitation crab meat
1/2 tsp. dill weed
dash of garlic salt
dash of Worcestershire sauce
1 cup sour cream
Mix cream cheese and mayonnaise well; add cut up crab and seasonings. Fold in sour cream. May be made a day ahead. Serve in round bread, on crackers or buns.
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Cranberry-Orange Snack Mix
from "Gifts from the Christmas Kitchen"
2 cups oatmeal cereal squares
2 cups corn cereal squares
2 cups mini pretzels
1 cup whole almonds
1/4 cup butter
1/3 cup frozen orange juice concentrate, thawed
3 Tbsp. packed brown sugar
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
2/3 cup dried cranberries, (Craisins)
Preheat oven to 250ºF. Spray 13x9” pan with cooking spray. Combine cereal squares, pretzels and almonds in a large bowl; set aside. Melt butter in a microwavable bowl on high for 45 seconds. Stir in orange juice, brown sugar, cinnamon, ginger, and nutmeg until blended. Pour over cereal mixture; stir well to coat. Place in prepared pan and spread to one layer. Bake 50 minutes, stirring every 10 minutes. Stir in cranberries. Let cool in pan on a wire rack, leaving uncovered until mixture is crisp. Store in airtight container or resealable bags. Makes 8 cups.
Per Serving (excluding unknown items): 2115 Calories; 171g Fat (68.8% calories from fat); 50g Protein; 124g Carbohydrate; 18g Dietary Fiber; 124mg Cholesterol; 512mg Sodium. Exchanges: 7 Grain(Starch); 5 Lean Meat; 2-1/2 Fruit; 30 Fat; 2-1/2 Other Carbohydrates.
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Creamy Chocolate-Almond Fondue
from Lynda
two 7 oz. milk chocolate candy bars, broken into pieces
3 oz. white chocolate, (Ghirardelli) chopped
7 oz. jar marshmallow fluff
3/4 cup whipping cream, half-and-half, or light cream
1/4 cup toasted almonds, finely chopped
3 Tbsp. amaretto, or 1 Tbsp. almond extract - optional
1 pound cake, homemade or Sara Lee, cubed
Assorted fruit, cut into bite-size pieces
In a 3-1/2 or 4 quart crockpot combine milk chocolate, white baking bar, marshmallow fluff, and almonds. Cover; cook on low-heat setting for 2 to 2-3/4 hours or until chocolate melts. Stir until smooth. If desired, stir in amaretto. To serve: Spear cake cubes or fruit with fondue forks; dip into chocolate mixture. Makes about 4 cups. Yield: 4 cups
Per serving (excluding unknown items): 2601 Calories; 173g Fat (59.1% calories from fat); 31g Protein; 239g Carbohydrate; 10g Dietary Fiber; 908mg Cholesterol; 1289mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 34 Fat; 14 Other Carbohydrates.
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Creamy Tuna Garden Wedges
1-1/2 cups Bisquick
1/3 cup boiling water
2 medium green onions, sliced (2 Tbsp.)
8 oz. cream cheese, softened
1/2 cup sour cream
1 tsp. dried dill weed
1/8 tsp. garlic powder
6 oz. tuna in water, drained
3 cups fresh vegetables (sliced radishes, celery or red onion; chopped broccoli, cauliflower, bell pepper or yellow summer squash)
1 cup (4 oz.) shredded cheese, optional
Heat oven to 450ºF. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes. Press dough in ungreased 12” pizza pan, using fingers dusted with Bisquick. Pinch edge to form 1/2” rim. Bake about 10 minutes or until light brown; cool 10 minutes. Stir cream cheese, sour cream, dill wee, garlic powder and tuna until well blended. Spread evenly over curst. Refrigerate 1-2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into wedges. Makes about 18 appetizers.
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Crescent-Wrapped Gouda
7 oz. round natural Gouda cheese
8 oz. refrigerated crescent dinner rolls
1 egg, beaten
Heat oven to 350ºF. Cut cheese round in half horizontally to form 2 rounds; remove wax. Separate dough into 4 rectangles; firmly press perforations to seal. Place 2 rectangles, 3" apart, on ungreased cookie sheet. Place 1 cheese round on center of each rectangle. Place 1 remaining rectangle on top of each cheese round. Press dough around cheese; fold bottom edges over top edges. Gently stretch dough to form a rim around cheese; press to seal completely. Brush with beaten egg. Bake 18-22 minute or until golden brown. Cool 10 minutes before serving. Serves 8.
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Crockpot Caramel Apples
from Lisa
two 14 oz. bags caramels
1/4 cup water
8 apples
8 sticks
optional
nuts
M&M's
mini chocolate chips
candy decorations
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1-1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. Once the caramel has set you may wish to roll the apples in the toppings of your choice.
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