Sugared Pecans
from Busy Cooks, shared by Lynda
1 lb pecans, pieces (I used halves)
1/2 cup unsalted butter, melted
1/2 cup powdered sugar
1/4 tsp allspice
1/8 tsp cloves
1-1/2 tsp cinnamon
1/4 tsp ginger
Preheat Crock Pot on high for 15 minutes. First, in preheated Crock Pot stir the pecans and butter until mixed well. Add powdered sugar, stirring to coat evenly. Cover and cook on HIGH for 15 minutes. Reduce heat to LOW and cook, UNCOVERED, stirring occasionally, until nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl. In another small bowl, combine spices and sift them over the nuts, stirring to coat evenly. Let cool before serving. Store any leftover nuts in a glass jar.
Per Serving (excluding unknown items): 2664 Calories; 255g Fat (81.9% calories from fat); 20g Protein; 107g Carbohydrate; 20g Dietary Fiber; 248mg Cholesterol; 18mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 49 1/2 Fat; 4 Other Carbohydrates.
Back to the top
![[IMAGE]](line03.gif)
Sugared Walnuts
1 cup sugar
1/4 tsp. salt
1 tsp. cinnamon
6 Tbsp. milk
1 tsp. vanilla
2 - 3 cups of walnuts
Mix first 4 ingredients above. Boil until it reaches softball stage, stir frequently, remove from heat. Add vanilla and walnuts. Stir until grainy and then spread on waxed paper. Keep in covered container.
Back to the top
Summer BLT Dip
from Teri
6 slices cooked, crumbled bacon (or 3-oz. can of real bacon bits)
1 cup sour cream
1 cup real mayonnaise
3 plum tomatoes, seeded and diced (1 cup)
lettuce leaves
Freshly minced parsley, to garnish
Reserve one tsp. bacon for garnish. Combine remaining bacon, sour cream, mayo and tomatoes in a medium bowl, stirring until blended. Cover; refrigerate one hour to blend flavors. (May be prepared up to 3 hours in advance). To serve, spoon into a small serving bowl that's been lined with lettuce leaves or a hollowed out tomato. Sprinkle reserved bacon and parsley over dip. Serve with crackers. Makes 3 cups.
Back to the top
Tangy Cocktail Meatballs
1 beaten egg
1 can condensed French onion soup
2 cups herb-seasoned stuffing mix
1/2 tsp. seasoned salt
2 pounds ground beef
1 cup ketchup
8 oz. can tomato sauce
1 cup water
1/3 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup white vinegar
In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a baking pan. Bake in 350ºF. oven for 15-18 minutes or till done. Drain meatballs and transfer to crockpot. In a bowl, combine ketchup, tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar. Pour over meatballs and stir gently to coat. Cover; cook on HIGH setting for 2-3 hours. Serve over rice or pasta tossed with butter and parmesan cheese. To prepare ahead, just freeze the meatballs and make rice or pasta while meatballs are defrosting!
Back to the top
TGIFriday's Potato Skins
4 medium russet potatoes
1/4 cup butter
1-1/2 cups shredded cheddar cheese
5 slices cooked bacon
1/3 cup sour cream
1 Tbsp/ fresh chopped chives
Preheat oven to 400 ºF. Bake potatoes 1 hour. When potatoes are cool, cut potato in half and scoop out insides, leaving 1/4” of potato inside the skin. Set oven to broil. Brush entire inside and out with melted butter. Place skins on cookie sheet cut side up. Broil 6 to 8 minutes or till edges turn dark brown. Into each skin, put 2-3 Tbsp. cheese and 1-2 tsp. bacon. Broil skins for 2 minutes or till cheese is throughly melted. Arrange skins on platter, put bowl of sour cream topped with chives in center. Makes 8 skins
Back to the top
The Dip
16 oz. cream cheese, softened
2 cans prepared chili (with or without beans)
1 large jar salsa (hot or mild, to taste)
16 oz. Monterey Jack cheese, shredded
Use a spatula to spread the softened cream cheese evenly over the bottom of a 9-inch by 13-inch baking pan. Pour chili over the top of the cream cheese and spread evenly. Pour the salsa over the chili and spread evenly again. Sprinkle shredded Monterey Jack cheese on top, and bake in a pre-heated 350-F degree oven for about 20 to 30 minutes, until cheese is bubbly. The recipe can also be microwaved for about 15 minutes in a microwave-safe pan. Prepare in exactly the same manner otherwise. Serve the dip warm with plain or flavored tortilla chips. Serves 10.
Back to the top
The Ultimate Granola
from LyndaMc994
3 cup rolled oats - quick kind
2/3 cup orange blossom honey
1 cup shredded coconut
1/4 cup oil
1/2 cup sesame seeds
1/8 tsp each: cinnamon and nutmeg
1/2 cup unsalted cashews, coarsely chopped
1/2 cup dried cranberries or raisins (or any dried fruit your prefer)
1/2 cup unsalted, roasted almonds, coarsely chopped
1/2 cup chopped dates
Combine all ingredients except cranberries/raisins and dates in the Crock Pot. Cook on LOW with lid slightly ajar for about 4 hours, stirring occasionally. Cool and add fruit. Store in airtight jars. Use within 1 to 2 weeks. Makes about 6 cups.
Back to the top
Tomato-Basil Squares
10 oz. refrigerated pizza crust
2 cups shredded mozzarella cheese
1 oz. freshly grated parmesan cheese
2 Tbsp. fresh snipped basil leaves or 2 tsp. dried
2/3 cup mayonnaise
1 garlic clove
4 Roma tomatoes, thinly sliced
Preheat oven to 375ºF. Roll out pizza crust onto pan. Sprinkle with 1 cup of mozzarella cheese. Set aside. Combine remaining 1 cup mozzarella cheese, parmesan cheese, basil, and mayo. Mix well. Sprinkle garlic over cheese. Arrange tomatoes in single layer over mozzarella cheese on crust. Place cheese mixture over tomatoes. Bake 15-20 minutes or until top is golden and bubble. Cut into squares.
Back to the top
Tomato-Topped Onion Bread Wedges
from "Pillsbury Best of the Bake-Off Cookbook"
Sandra Bangham, Rockville, MD, 1994
Salad:
1 Tbsp. olive oil or vegetable oil
2 large tomatoes, chopped
1 red bell pepper, chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. tarragon vinegar
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/8 tsp. pepper
Bread:
1/3 cup olive oil or vegetable oil
1/3 cup chopped onion
1 garlic clove, minced
10-oz. can refrigerated pizza crust
1/4 cup grated Parmesan cheese
Heat oven to 400ºF. Heat 1 Tbsp. oil in large skillet over medium-low heat until hot. Add tomatoes and bell pepper; cook 10-15 minutes or until most of the liquid has evaporated, stirring occasionally. Remove from heat; stir in remaining salad ingredients. Cool; set aside. Heat 1/3 cup oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Drain, reserving oil; set onion mixture aside. Grease 9” round cake pan with 1 Tbsp. or reserved oil. Unroll dough; press or roll into 10” circle. Place dough in oiled pan; gently press to cover bottom and 1/2” up sides of pan. Using tip of knife, poke holes in dough every 2”. Pour remaining reserved oil over dough, spreading evenly. Sprinkle with reserved onion mixture and Parmesan cheese. Bake 18-20 minutes or until golden brown and center is slightly puffed. Cool slightly; remove from pan. Place on serve plate; top warm bread with salad. Serves 6.
Back to the top
Tortilla Pie
from Kristina
2 lbs. flank steak
1 cup balsamic vinegar
3 cups vegetable oil
3 bay leaves
1 Tbs. thyme
1 Tbs. rosemary
1 tsp. salt
6-8 sprigs cilantro, chopped
5 flour tortillas
2 lbs. Fontina cheese, shredded
3 cups salsa
cilantro for garnish
Place flank steak in a shallow bowl. Combine vinegar, oil, bay leaves, thyme, rosemary, salt and chopped cilantro. Pour over meat and turn to coat. Cover and refrigerate overnight. Remove steak from marinade and grill or broil to medium-rare. Cut into this slices. Lightly oil a 10-inch springform pan. Place one tortilla on bottom of pan. Sprinkle with one-fourth of the cheese. Scatter one-fourth of the steak evenly over cheese. Top with one-third cup salsa. Repeat layers three times. Top with remaining tortilla. Bake at 375ºF. for 15 to 20 minutes, just long enough to melt cheese. Remove from oven and refrigerate at least three hours. Remove sides of pan. Cut into 12 wedges. Just before serving, place wedges on a cookie sheet covered with foil. Bake at 350ºF. until hot, about 15 minutes. Place three Tbsp. of salsa on each plate. Top with a slice of tortilla pie and garnish with a cilantro sprig. Makes 12 servings.
Back to the top
Tortilla Wheels
1 medium carrot, peeled and shredded
2/3 cup soft cream cheese with garden vegetables
two 10” flour tortillas
6 thin slices cooked turkey
6 slices mozzarella cheese
Spread 1/3 cup of the cream cheese evenly over each tortilla. Top each with 3 slices turkey, 3 slices cheese and half of the shredded carrot. Roll up tortillas; use serrated knife to cut each into 8 slices. Serve right away. Wrap any leftover slices with plastic wrap and refrigerate. Makes 16 wheels.
Back to the top
TV Snacks
from Jackie
12 oz. Wheat Chex®
10-1/2 oz. Rice Chex®
10-1/2 oz. Cheerios®
12 oz. pretzel sticks
Goldfish crackers, cheese flavored
mixed nuts
2 cups vegetable oil
2 Tbsp. Worcestershire sauce
1 Tbsp. seasoned salt
1 Tbsp. garlic salt
Mix cereals, pretzels, crackers and nuts together in large oven proof bowl or roaster. Mix oil and seasonings toggle and pour over dry ingredients; stir Bake at 200ºF. for 2 hours; stir every 15 minutes.
Jackie’s Notes: Quantities on dry ingredients are approximate. May also replace both Chex with one 17 oz. box of Crispix
Back to the top
Vegetable Pizza
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 can crescent rolls
4 oz. cream cheese
1/2 cup mayonnaise
1/2 pkg. Hidden Valley Original Recipe Dressing
diced fresh vegetables
Spread rolls flat and press together on pizza pan. Bake according to directions on package. Mix cream cheese, mayonnaise and Hidden Valley dressing well. Spread on cooled crescent roll crust. Dice choice of fresh vegetables to spread on top of mixture. (You can use diced cauliflower, green onions, broccoli flowerets, mushrooms, radishes, green pepper, celery, tomatoes, whatever you wish - except cucumbers.)
Back to the top
Veggie Bread
Lay out two rolls of Pillsbury crescent dough flat on a cookie sheet and bake it for the recommended time. Then mix an 8 oz. container of cream cheese with enough mayo to make it really spreadable. Mix in an envelope of Hidden Valley (or any brand) dressing/dip mix. Spread this over the baked crescent dough. Top with any mix of veggies chopped really small. (I use broccoli, carrots, black olives and peppers) Then sprinkle cheddar cheese over the top. I have also had it where it is heated and the cheese melts over the top. Either way is really tasty and easy.
Back to the top
Warm & Wonderful Seafood Dip
from "America's Best Slow Cooker Recipes"
8 ounces cream cheese, softened
1/2 cup mayonnaise
3 green onions
2 cloves garlic, minced
2 Tbsp. lemon juice
1/4 cup tomato paste
8 ounces canned shrimp, drained
vegetable dippers or crackers
In a bowl, blend together cream cheese, mayonnaise, green onions, garlic, lemon juice and tomato paste. Blend in seafood, mashing with a fork. Season to taste with salt and pepper. Transfer mixture to slow cooker. Cover and cook on low for 2 to 3 hours or on high for 1 to 1-1/2 hours. Set slow cooker to low to keep dip warm until ready to serve with assorted vegetable dippers or crackers.
NOTES: 12 ounces of canned crabmeat can be substituted for the canned shrimp.
Back to the top
White Chocolate Party Mix
from "1997 Taste of Home Annual Recipes"
10 oz. pkg. mini pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound M&Ms plain chocolate candy
24 oz. vanilla chips
3 Tbs. vegetable oil
In a large bowl, combine first 5 ingredients; set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container. Yield: 5 quarts.
Editor's Note: This recipe was tested using a 700-watt microwave.
Back to the top
Zucchini Bites
from Bisquick
4 small unpeeled zucchini, thinly sliced (3 cups)
1 cup Bisquick
1 medium onion, finely chopped
1/2 cup grated parmesan cheese
1/2 cup vegetable oil
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. dried marjoram or oregano
1 clove garlic, finely chopped
4 eggs, slightly beaten
Heat oven to 350ºF. Grease bottom and sides of 13x9” baking pan. Stir all ingredients until blended, spread in pan. Bake 30 minutes or until golden brown. Cut into 2 inch squares.
Back to the top
Zucchini Fritters
from Pam
2 cups grated zucchini
1/4 cup finely chopped onion
6 Tbsp. flour
2 tsp. sugar
1/2 tsp. salt
black pepper to taste
2 beaten eggs
2 Tbsp. melted butter
Drain the grated squash and pat dry. Combine with next five ingredients and toss to coat well; stir in beaten eggs and add butter. For pancake-like fritters, drop by tablespoonfuls onto hot griddle or skillet and cook until delicate brown. Turn and brown on other side - and be patient - they're slow to brown. For lacey quicker-cooking fritters, slide from the tip of the spoon into 3 - 4 inches of hot (350ºF) oil, and fry until golden brown, turning as needed, about 4 minutes total. If you drop the batter instead of sliding it into the oil, fritters will not hold together very well. There are plenty of nice crispies that get loose even with the sliding method, so be scooping those out with a slotted spoon as the fritters cook - they're delicious too!
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 3
|
![[FAVORITE RECIPES]](recipeshead.gif)