Mozzarella Puffs
1 tube refrigerated buttermilk biscuits
1 tsp dried oregano
1 block mozzarella cheese
2 Tbsp. pizza sauce
Make an indentation in the center of each biscuit; sprinkle with oregano. Cut the mozzarella cheese into cubes. Place a cube in center of each biscuit. Pinch dough tightly around cheese to seal. Place seam side down on an ungreased baking sheet. Spread pizza sauce over tops. Bake at 375ºF for 10-12 minutes or until golden brown. Makes about 10.
Back to the top
![[IMAGE]](line03.gif)
Mt. Gretna Chocolate Fondue
4 oz. unsweetened baking chocolate
1 cup light cream
1 cup sugar
1/4 cup creamy peanut butter
1-1/2 tsp. vanilla
fondue dippers, below
Combine chocolate and cream in medium saucepan. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Add sugar and peanut butter; continue cooking until slightly thickened. Remove from heat; stir in vanilla. Pour into fondue pot or chafing dish; serve warm with fondue dippers. Makes 2 cups.
Fondue Dippers: In advance, prepare a selection of the following: miniature marshmallows; angel food, sponge or pound cake cubes; strawberries; grapes; pineapple chunks; mandarin orange segments; cherries; fresh fruit slices. (Drain fruit well. Brush fresh fruit with lemon juice.)
Back to the top
Mustard Dip
from "Recipe Hall of Fame Quick and Easy Cookbook"
8 oz. sour cream
8 oz. mayonnaise
8 oz. yellow mustard
1/4 cup dry chopped onion
1 pkg. original Hidden Valley Dressing Mix
1/2 cup sugar
3 tsp. horseradish
Mix al together; serve with pretzels, veggies, pita chips, Tostitos, or even as a sandwich spread. Keeps well in the refrigerator.
Back to the top
Nabisco Cheese Nips
from topsecretrecipes.com
1 cup sifted flour (plus 1/2 cup divided and reserved for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft macaroni and cheese cheese topping powder (or 2 packages dry cheese powder from 2 boxes Kraft macaroni and cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry. Stir in buttermilk with a fork until dough becomes very moist and sticky. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour. Preheat oven to 325ºF. Spray a light coating of cooking spray on a baking sheet. Remove the dough from the refrigerator and use the remaining reserved flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough. Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don't burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough. Makes approximately 300 crackers.
Back to the top
Nacho Cheese Dip
from "Recipe Hall of Fame Quick and Easy Cookbook"
2 lb. ground beef, browned and drained
2 lb. Velveeta cheese, melted
1 can cream of mushroom soup
8-oz. jar picante sauce
Combine ingredients and serve hot with tortilla chips. Crockpot works well.
Back to the top
Nachos
28 tortilla chips
1 cup shredded Monterey Jack or Cheddar cheese (4 oz.)
1/4 cup canned chopped mild green chilies, if desired
1/4 cup salsa
Heat oven to 400ºF. Line cookie sheet with aluminum foil. Place tortilla chips on cookie sheet. Sprinkle with cheese and chilies. Bake about 4 minutes or until cheese is melted. Top with salsa. Serve hot.
Back to the top
No-Bake Granola Bars
2-1/2 cups Rice Krispies
2 cups quick cooking oats
1/2 cup raisins
1/2 cup light corn syrup
1/2 cup brown sugar, packed
1/2 cup peanut butter
1 tsp vanilla extract
1/2 cup chocolate chips (optional)
Combine cereal, oats and raisins in a large bowl. In a small saucepan, heat the corn syrup and brown sugar to a boil, stirring constantly. Remove from heat. Stir in the peanut butter and vanilla extract and blend until smooth. Pour this over the cereal mixture and mix well. Add chocolate chips (optional) and mix thoroughly. Press into an ungreased 13 by 9 inch baking dish. Cool. Cut into bars.
NOTE: Any type of unsweetened cereal may be used in place of rice cereal. The chocolate chips may be omitted, if desired.
Back to the top
Orange Balls
12-oz. box vanilla wafers
1 lb. powdered sugar
1/2 cup butter, melted
1 small can frozen orange juice (NOT thawed or diluted)
1 cup pecans, chopped
coconut for coating
Crush wafers; mix with powdered sugar. Blend in butter; stir in orange juice. Add pecans. Roll into balls and then roll in coconut. Place on waxed paper to set.
Back to the top
Orange Fruit Dip
from Teri
8 oz. cream cheese, softened (I use light)
3 Tbsp. sugar
1/4 cup orange juice
2 tsp. grated orange rind
Fruits of your choice (apples, pears, grapes, strawberries, oranges, melons, etc.)
Combine cream cheese, sugar, juice and rind, and place in a small serving bowl. Arrange fruit pieces/slices on a platter and serve with dip. Makes 1 cup.
Back to the top
Original Chex Party Mix
6 Tbsp. butter or stick margarine
2 Tbsp. Worcestershire sauce
1-1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder
3 cups Corn ChexR cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavored bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
Heat oven to 250ºF. Melt butter in large roasting pan in oven. Stir in Worcestershire sauce, seasoned salt, garlic powder and onion powder. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
Back to the top
Oven Caramel Corn
15 cups popped popcorn
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. Place popcorn in very large roasting pan, very large bowl, or divide popcorn between 2 ungreased rectangular pans, 13 x 9 x 2 inches. Heat brown sugar, butter; corn syrup and salt in 2-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy. Pour sugar mixture over popcorn; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased rectangular pans, 13 x 9 x 2 inches. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. Cool completely, about 30 minutes. Store tightly covered.
Nutty Oven Caramel Corn: Decrease popcorn to 12 cups. Add 3 cups walnut halves, pecan halves or unblanched whole almonds
Back to the top
Party Almonds
2 cups whole blanched almonds
3 Tbsp. butter
1 tsp. celery salt
1/2 tsp. chili powder
1/8 tsp. ground red pepper
In large skillet over medium heat, slowly sauté almonds in butter about 6 minutes or until almonds are golden. Drain off excess butter. In medium bowl, combine celery salt with chili powder and ground red pepper. Toss almonds with spice mixture until well coated. Spread on foil to cool; store in airtight container. Makes 2 cups.
NOTE: You may substitute peanuts, pecans, walnuts or cashews for the almonds if you wish.
Back to the top
Party Mix
from "More of Our Favorite Recipes" from the Clerical Staff Council of Leeward Community College (Hawaii)
6 sticks butter, melted (I usually use 4)
1 cup brown sugar
1 tsp. garlic powder
1 tsp. Worcestershire sauce
Combine above ingredients. Pour over:
1 box Rice Chex
1 box Corn Chex
1 box Cheerios
1 pkg. small pretzels
1 cup peanuts (I use mixed nuts)
Bake at 250ºF. for 1 hour. Toss every 15 minutes.
Back to the top
Peggy's Spiced Nuts
recipe by Peggy Welcome, posted by Nancy/Momtonine
2 lbs pecan halves or mixed nuts
1-1/2 cup sugar
2 Tbsp. cinnamon
1/4 tsp. cloves, ground
1/4 tsp. nutmeg
2 egg whites, beaten slightly
Combine spices in a bowl with the sugar. Coat nuts with egg whites, a few at a time then drop nuts into the sugared spices and shake to coat on all sides. Place nuts on a greased baking sheet and bake at 300ºF. for 30 minutes. Cool before serving. Yield: 2 lbs
Back to the top
Pepperoni Pizza Dip
from Kristina
8 oz. cream cheese, softened
1/2 cup sour cream
1 tsp. oregano
1/3 tsp. garlic powder
2/3 cup pizza sauce
1/2 cup pepperoni, chopped
1/4 cup green onion, chopped
1/2 cup mozzarella cheese, shredded
Beat together cream cheese, sour cream, oregano and garlic powder. Spread in a 9 or 10" pie plate. Spread pizza sauce over cheese mix. Sprinkle with pepperoni and green onions. Bake at 350ºF. for 10 minutes. Top with remaining mozzarella cheese. Bake for 5 minutes more. Serve warm.
Back to the top
Pepperoni Puffs
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 cup flour
1 tsp. baking powder
1 cup milk
1 egg
1/4 cup grated Cheddar cheese
3-1/2 oz. pkg. diced pepperoni (1 cup)
Combine flour, baking powder, milk, egg and cheese. Mix thoroughly. Add pepperoni and mix until evenly distributed throughout mixture. Allow batter to stand 15 minutes. Grease mini-muffin pans or spray with Pam. Fill each 3/4 full. Bake at 350ºF. for 25-35 minutes or until browned. Makes 5 dozen.
Back to the top
Peppery Benne Seed Wafers
2 cups self-rising flour
1/3 cup benne (sesame) seeds, toasted
1/8 tsp. ground red pepper (cayenne)
1/4 tsp. pepper
1/2 cup cold butter
1/2 cup milk
Heat oven to 425ºF. Grease large cookie sheet. In medium bowl, combine flour, benne seed, ground red pepper and pepper; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add milk; toss and stir lightly with fork. (Mixture will be crumbly.) On lightly floured surface, knead dough just until smooth. Roll out dough to 16x8" rectangle, about 1/4" thick. Cut half of dough into 4x1" strips; cut remaining dough into 1-1/2" rounds or squares. Place on greased cookie sheets. Bake 12-15 minutes or until light golden brown. Place straws and wafers on wire rack to cool. Makes 30 wafers; 16 straws.
NOTE: To toast benne seed, spread in shallow baking pan. Bake at 350ºF. for 6-8 minutes or until golden brown, stirring occasionally. Or place seed in small skillet; cook and stir over medium heat for 8-10 minutes or until light golden brown.
Back to the top
Phyllo Crab Shells
from “The Best of Mr. Food Cookin’ Quickies”
1/2 lb. fresh crabmeat
1/4 cup sour cream
1/4 cup mayonnaise
1-1/2 tsp. fresh chopped chives
1/4 tsp. salt
1/4 tsp. pepper
two 2.1-oz. pkg. frozen miniature phyllo shells, thawed
6 bacon slices, cooked and crumbled
Drain and flake crabmeat, removing any bits of shell. Combine crabmeat, sour cream, mayonnaise, chives, salt and pepper, stirring well. Cover and chill. To serve, spoon crabmeat mixture into phyllo shells. Top with crumbled bacon. Serve immediately.
Back to the top
Pina Colada Fruit Dip
8-oz. can crushed pineapple in its own juice, undrained
3½-oz. pkg. instant coconut pudding
¾ cup milk
½ cup sour cream
In a blender or a food processor with a metal blade, combine all ingredients. Cover; blend 30 seconds. If using a blender, stir after 15 seconds. Refrigerate several hours or overnight to blend flavors. Serve with assorted fruits for dipping. Makes 2½ cups.
NOTE: If you cannot find coconut pudding mix, or a coconut pie mix where you can save the crust for a different pie, I have used vanilla pudding with ½ tsp. coconut flavoring.
Back to the top
Pita Crisps
11/2 cups butter, melted
three 1.15-oz. pkgs. onion soup mix
8-10 medium (5-6") pitas, sliced into 8 wedges each
Preheat grill to medium-high heat. In small bowl, combine melted butter and soup mix; mix well. Place pita wedges in large bowl and toss with half the butter mixture, coating well. Pour remaining butter mixture into bowl and toss again. Grill pita wedges for 2-3 minutes per side, until brown and crispy. Makes 64-80 wedges.
Back to the top
Pizza Fondue
from justcrockpotrecipes.com
16 oz. Velveeta, cut into cubes
2 cups shredded mozzarella cheese (8 oz.)
28 oz. tomato pasta sauce
1/2 cup dry red wine or beef broth
1 loan Italian bread, cut into 1 inch cubes
Spray inside of 2 or 3-1/2 quart crock with cooking spray. Mix cheeses, pasta sauce and wine in crock. Cover and cook on high 45-60 minutes or until cheese is melted. Stir until cheese is smooth. Scrape down side of cooker with rubber spatula to help prevent edge of fondue from scorching. Turn heat to low. Serve with bread cubes and wooden picks or fondue forks for dipping. Fondue will hold up to 4 hours. 48 servings (2 Tbs. each)
Back to the top
Ranch Oyster Crackers
1-oz. pkg. Hidden Valley Original Ranch Dressing mix
1/4 cup oil
12 oz. plain oyster crackers
Mix dressing mix with oil. Pour over crackers; stir to coat. Bake at 250°F for 15-20 minutes, stirring halfway through baking. Spread on paper towels to cool.
Back to the top
Ranch Snack Mix
from Teri
12-oz. pkg. mini-pretzels
two 6-oz. packages Bugles
10-oz. can salted cashews
6-oz. pkg. bite-size cheese fish crackers (I use Pepperidge Farm)
1 envelope dry ranch salad dressing mix
3/4 cup vegetable oil
In two large bowls, combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers. Makes 6 quarts.
Back to the top
Roasted Bacon Pecans
from “The Best of Mr. Food Cookin’ Quickies”
2 cups pecan halves
2 Tbsp. butter, melted
6 bacon slices, chopped
2 Tbsp. sugar
1/2 tsp. salt
Preheat oven to 350ºF. Stir together pecans, butter and bacon; spread in ungreased 10x15” rimmed baking sheet. Bake, stirring occasionally, 25 minutes or until pecans are toasted and bacon is done. Sprinkle with sugar and salt; stir to coat. Cool pecans and store in refrigerator.
Back to the top
Roasted Chicken Nachos
8 oz. tortilla chips
3/4 cup chunky style salsa
15 oz. can black beans, drained, rinsed, optional
3 frozen charbroiled mesquite chicken breast patties, thawed & chopped
1 tomato, chopped
8 oz. (2 cup) finely shredded Mexican natural cheese blend
Heat oven to 400ºF. Line 15x10" baking pan with foil. Spread half of the tortilla chips evenly in foil-lined pan. In medium bowl, combine salsa and beans; mix well. Spoon half of bean mixture over chips. Top with half each of chicken, tomato and cheese. Repeat layers. Bake 12-14 minutes or until cheese is melted. Serve immediately. Serves 8.
Back to the top
Sausage-Cheese Balls
3 cups Bisquick
1 lb. uncooked bulk pork sausage
4 cups (16 oz.) shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 tsp. dried rosemary leaves, crumbled
1-1/2 tsp. chopped fresh parsley OR 1/2 tsp. parsley flakes
Heat oven to 350ºF. Lightly grease 15x10” jelly roll pan. Stir all ingredients until well mixed (you may need to use your hands). Shape mixture into 1” balls. Place in pan. Bake 20-25 minutes or until brown. Immediately remove from pan. Serve warm. Makes about 8 dozen.
Holiday Ham Balls: Substitute 1-1/2 cups finely chopped fully cooked ham for the sausage. Omit rosemary. Add 2 Tbsp. parsley flakes and 2/3 cup milk. Mix and bake as directed.
Do-Ahead Tip: Make these up to a day ahead of time and refrigerate; bake as directed just before serving. Or, cover and freeze unbaked balls up to 1 month. Bake frozen balls 25-30 minutes or until brown.
Back to the top
Sausage Snack Wraps
two 8 oz. refrigerated crescent dinner rolls
48 fully cooked cocktail smoked sausage links
Heat oven to 375ºF. Separate dough into 16 triangles. Cut each triangle lengthwise into thirds. Roll up, starting at shortest side; roll to opposite point. Place on ungreased cookie sheets. Bake 12-15 minutes or until golden brown. If desired, serve warm with ketchup and mustard. Makes 48.
Back to the top
Savory Pecans
2 cups pecan halves, walnut halves or peanuts
2 medium green onions, chopped (2 Tbsp.)
2 Tbsp. butter or stick margarine, melted
1 Tbsp. soy sauce
1/4 tsp. ground red pepper (cayenne)
Heat oven to 300ºF. Mix all ingredients. Spread pecans in single layer in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake uncovered about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in air tight container at room temperature up to 3 weeks
Back to the top
Savory Salmon-Filled Crescents
from "Pillsbury Best of the Bake-Off Cookbook"
Carol DuVall, New York, NY, 1975
16-oz. can salmon or two 6-oz. cans tuna, drained, flaked
1-1/2 cups seasoned croutons
1/2 cup chopped onion
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
1 tsp. dried dill week
1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 cup mayonnaise
1/2 cup dairy sour cream
4 eggs, hard-cooked, coarsely chopped
two 8-oz. cans crescent rolls
1-2 Tbsp. butter or margarine, melted
chopped fresh parsley, if desired
Heat oven to 350ºF. In medium bowl, combine salmon, croutons, onion, 2 Tbsp. parsley, dill weed, garlic salt, pepper, mayonnaise, sour cream and eggs; toss lightly. Separate dough into 8 rectangles; firmly press on perforations to seal. Spoon about 1/2 cup salmon mixture into center of each rectangle. Pull four corners of dough to center of salmon mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheets. Brush each with butter; sprinkle with parsley. Bake 18-20 minutes or until golden brown. Serve immediately. Serves 8.
NOTE: To reheat, wrap loosely in foil; heat at 350ºF. for 15-20 minutes or until warm.
Back to the top
Seven-Layer Taco Dip
from Nancy
1 pint cottage cheese, small curd, drained
1 envelope taco seasoning mix
lettuce, shredded
shredded cheddar cheese
black olives, chopped
tomatoes, chopped
green onions, sliced thin including the green parts
green peppers, chopped
Mix cottage cheese and taco seasoning together. On a large plate spread out cottage cheese mixture. On top of this layer in the following order, chopped lettuce, green onion, green peppers, black olives, tomatoes and shredded cheddar cheese. Use tortilla chips for scooping.
Back to the top
Shrimp & Pineapple Kabobs
2 medium green bell peppers, cut into 1" pieces
fresh pineapple, cut into 1-1/2" chunks
12 uncooked medium shrimp, shelled and deveined
1/2 cup purchased sweet-and-sour sauce
1/2 tsp. dry mustard
2 tsp. chopped fresh chives or 1 tsp. freeze-dried chives
On each of twelve 6" wooden skewer, thread 1 pepper piece, 1 pineapple chunk, 1 shrimp, 1 pineapple chunk and 1 pepper piece. Place on broiler pan. In small bowl, combine remaining ingredients; mix well. Brush kabobs with sweet-and-sour mixture. Broil 4-6" from heat for 3 minutes. Turn kabobs; brush with remaining mixture. Broil additional 2-4 minutes or until shrimp turn pink. Makes 12 kabobs.
Back to the top
Shrimp 'n' Cheese Appetizer
from “The Best of Mr. Food Cookin’ Quickies”
1/4 lb. cooked, unpeeled medium-size fresh shrimp
3/4 to 1 cup salsa
2 tsp. chopped fresh cilantro
8-oz. pkg. cream cheese, softened
1 green onion, chopped
Peel shrimp and devein, if desired; chop shrimp. Stir together salsa and cilantro. Place cream cheese on a serving plate; spoon salsa mixture over cream cheese. Top with shrimp and sprinkle with green onion. Serve with tortilla chips.
Back to the top
Shrimp Balls
1 medium onion, quartered
2 slices lemon
1 sprig parsley
1 lb. fresh or frozen shrimp in shells
2 oz. cream cheese, softened
1/4 cup finely chopped celery
2 Tbsp. finely chopped green sweet pepper
1 Tbsp. chili sauce
1 Tbsp. grated onion
3 Tbsp. snipped parsley
2 Tsp. prepared horseradish
1 tsp. Worcestershire sauce
1 hard-cooked egg, chopped
dash ground red pepper
3 Tbsp. finely chopped pecans
Place 6 cups water in large saucepan. Stir in quartered onion, lemon slices, parsley sprig and 1 tsp. salt; bring to a boil. Add shrimp. Return to a boil; cook 1-3 minutes or until shrimp turn pink. Drain, shell and devein shrimp. Place in bowl; chill. Chop very fine and place in large bowl. Add cream cheese, celery, green pepper, chili sauce, grated onion, 1 Tbsp. of the parsley, the horseradish, Worcestershire sauce, chopped egg and ground red pepper; mix well. Shape into 1" balls (if necessary, chill before shaping). Roll balls in a mixture of chopped pecans and remaining snipped parsley. Place on baking sheets lined with waxed paper. Cover and chill until serving time. Makes 2 dozen.
NOTE: You’ll need about 1-1/2 cups of cooked and shelled shrimp for this recipe.
Back to the top
Shrimp Butter
from "Recipe Hall of Fame Quick and Easy Cookbook"
8 oz. cream cheese
1/2 cup butter, softened (NOT margarine)
2 Tbsp. lemon juice
1 small can shrimp, drained
4 chopped green onions
1 Tbsp. sugar
1/4 tsp. seasoned salt
Soften cream cheese and butter. Place all ingredients into a bowl and mix with an electric mixer until smooth. Serve cold with crackers or at room temperature for sandwich spread.
Back to the top
Shrimp Cheesies
from "Recipe Hall of Fame Quick and Easy Cookbook"
4-oz. jar Old English pasteurized processed cheese spread
1/2 cup butter, softened
1 Tbsp. mayonnaise
1/2 tsp. garlic powder
4-oz. can shrimp, diced
6 English muffins
Combine cheese, butter, mayonnaise, garlic powder and shrimp in mixing bowl or blender container. Mix until well blended and fairly smooth. Cut each muffin half into 4 pieces. Spread each with 1 tsp. of cheese mixture and place on baking sheet. Broil 3-5 minutes or until golden brown. Makes 16-18.
NOTE: These can be frozen by placing on baking sheet and allowing to freeze. They can then be placed in a freezer bag and stored until needed. Broil while still frozen.
Back to the top
Shrimp Pizza
from "Recipe Hall of Fame Quick and Easy Cookbook"
16 oz. cream cheese, softened
8-oz. jar cocktail sauce
1 lb. shrimp, cooked and cut up
1/2 cup chopped green onion
1 cup shredded mozzarella cheese
Spread cream cheese on pizza pan. Spread cocktail sauce on top of cream cheese. Arrange shrimp on top of cocktail sauce. Sprinkle on onion and cheese. Serve with crackers or taco chips.
Back to the top
Shrimp Salsa
1/2 lb. peeled cooked shrimp, coarsely chopped
1-1/2 cups salsa
4 scallions, thinly sliced
1/4 cup minced cilantro
1 Tbsp. lime juice
1 garlic clove, minced
1/2 tsp. dried oregano
1/4 tsp. pepper
7-oz. bag baked tortilla chips
Combine all but tortilla chips. Refrigerate, covered, until flavors are blended, at least one hour. Serve with tortilla chips. Serves 6.
Back to the top
Slow Cooker Sugared Pecans & Walnuts
from Carrie
1 pound pecans or walnut pieces
1/2 cup unsalted butter, melted
1/2 cup powdered sugar
1/4 tsp allspice, ground
1/8 tsp cloves, ground
1-1/2 tsp cinnamon, ground
1/4 tsp ginger, ground
Preheat slow cooker on high for 15 minutes. First, in preheated slow cooker stir the walnuts (or pecans) and butter until mixed well. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl. In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.
Back to the top
S'Mores & Variations
2 graham crackers
1.55 oz milk chocolate bar
2 large marshmallows
Break graham crackers in half. Break chocolate bar in half; center one section on each of 2 graham cracker halves. Top each with marshmallow. Place on paper towel. Microwave at high (100%) 10-15 seconds or until marshmallow puffs. Top each with another graham cracker half; press gently. Let stand 1 minute to soften chocolate. Serve immediately. 2 snacks.
Conventional Method: Center half of chocolate bar on each of 2 graham cracker halves. Place remaining 2 graham cracker halves on cookie sheet; top each with marshmallow. On middle oven rack, broil 30 seconds or just until marshmallows are golden brown. Immediately invert onto chocolate-topped graham crackers; press gently. Let stand 1 minute to soften chocolate. Serve immediately.
Peanutty Variation: Spread thin layer creamy or crunchy peanut butter on graham crackers. Proceed as above.
Chocolate Banana S'More: Place slices of banana on top of chocolate bar; proceed as above.
Choco-Cherry S'More: Cut two maraschino cherries into slices; place on top of chocolate bar; proceed as above.
Choco-Berry S'More: Place slices of strawberries on top of chocolate bar; proceed as above.
Caramel S'More: Drizzle marshmallow with Hershey's Butterscotch Caramel Fudge Chocolate Shoppe Topping.
Raspberry S'More: Spread thin layer of seedless red raspberry preserves on graham cracker.
Back to the top
Sophisticated Party Nuts
from Jan
Preheat oven to 350ºF. Put 1-1/4 pounds nuts (assorted or single variety) on a cookie sheet. (Pecans are especially good!) Bake for about 8 minutes. While they're baking, in a large pot combine and heat:
2 Tbsp. finely minced fresh rosemary
1/4 tsp. cayenne pepper
2 tsp. brown sugar
2 tsp. kosher salt
1 Tbsp. butter
Melt together and add nuts to the pot when they come out of the oven. Toss thoroughly, and serve warm. Or cool, and then warm again briefly before serving.
Back to the top
Spiced Pecans
from AOL holiday area
1/4 cup butter
2 cups pecan halves
1-1/2 cup sugar
1 Tbsp. ground cloves
1 Tbsp. nutmeg
1 Tbsp. cinnamon
Melt butter. Add pecans. Stir and cook over low to medium heat for 20 minutes. Add rest of ingredients in Ziploc bag. Add pecans to bag and shake. Let dry on waxed paper.
Back to the top
Spiced Walnuts
from "The Best Slow Cooker Cookbook Ever"
1 pound walnut halves or large pieces, 4 cups
2 Tbsp. olive oil
2-1/2 tsp. chili powder
2 Tbsp. Worcestershire sauce
1/2 tsp. onion powder
1/4 tsp. freshly ground pepper
1/2 tsp. coarse kosher salt
In a 3-1/2 or 4 quart crockpot, combine all the ingredients except the salt. Stir to mix well. Cook, UNCOVERED, on the high heat setting about 2 hours, or until the nuts are toasted. Stir in the salt. Let cool. Store in an airtight container in the refrigerator for up to 6 weeks.
Back to the top
Spinach Corn Bread Puff
from "Recipe Hall of Fame Quick and Easy Cookbook"
10-1/2 oz. box frozen chopped spinach
7-oz. box corn bread mix
4 eggs, beaten
6 Tbsp. butter, melted
1 medium onion, chopped
8-oz. carton cottage cheese
1/2 tsp. salt
Thaw spinach and squeeze out all the water. Combine spinach and all remaining ingredients. Stir just until moistened. Pour into greased 9” pie plate. Bake at 400ºF. for 25 minutes or until lightly browned. Serves 6.
Back to the top
Spinach Dip
1 pkg. frozen chopped spinach, thawed and well drained
1 cup sour cream
1 cup mayonnaise
1 pkg. vegetable soup mix
2 round breads
Mix all ingredients well and chill for 2 hours. Then cut top off bread and scoop out inside but leave about 1" of bread. Then cut up second bread into cubes and the inside that you scooped out. Then place the spinach dip into the cut out bread and replace lid. Serve with cut up cubes placed all around the bread.
Back to the top
String Cheese Sticks
2-1/4 cups Bisquick
2/3 cup milk
8 oz. string cheese
1 Tbsp. butter, melted
1/4 tsp. garlic powder
8 oz. pizza sauce, heated
Heat oven to 450ºF. Stir Bisquick and milk until soft dough forms; beat 30 seconds. Place dough on surface sprinkled with Bisquick. Gently roll to coat. Shape into ball; knead 10 times. Roll dough 1/4” thick. Cut into eight 6x2” rectangles. Roll each rectangle around one piece of cheese. Pinch edge into roll to seal; seal ends. Roll on surface to completely enclose cheese sticks. Place seam sides down on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder. Brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping. Makes 8.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Snacks, page 1
Snacks, page 2
Snacks, page 4
|
![[FAVORITE RECIPES]](recipeshead.gif)