Appetizers and Snacks


Oyster Crackers - from Debbie B., Florida
DebbBlanchard@comcast.net
These make a really tasty snack to have around during the holidays.

3/4 cup Mazola corn oil
1 package oyster crackers
1 pkg Hidden Valley MILK Dressing
2 tsp dill weed
(1 teaspoon salt, paprika - optional)

Mix oil, dressing mix and dill weed. Pour over crackers.
Shake occasionally. Seal in air-tight containers.


Portobello Pinwheels - from Ann S., Michigan
skibaa@chartermi.net

At least one hour before: Marinade for mushrooms:
1 Portobello mushroom, thinly sliced
1/2 cup red wine
3 Tbsp garlic, minced
1/2 cup beef broth
Place all of the above in a plastic bag; seal tightly and refrigerate for one hour or more.

Mix together in small bowl:
1 container (8 oz) fat free cream cheese
2 green omions, minced
1/4 tsp hot pepper sauce
1/2 cup lowfat (1%) cottage cheese, drained

Lay three, 12-inch soft flour tortilla waraps on clean counter. Layer with the following:
cream cheese spread
drained marinated mushrooms
1 small jar roasted red peppers, drained, patted dry, and chopped
9 fresh spinach leaves

Roll tortillas up, wrap securely with plastic wrap;refrigerate until ready to serve. Before serving, remove plastic wrap, slice each tortilla into 1 inch pinwheels. Secure with toothpicks if necessary. Arrange on a platter and serve.

Yield: 36 appetizers (1 inch slices)


Crab Canapes - from Ann S., Michigan
skibaa@chartermi.net

2/3 cup fat-free cream cheese, softened
2 tsp lemon juice
1 tsp hot pepper sauce
1 pkg, (8 oz) imitation crabmeat, flaked
1/3 cup chopped red bell pepper
2 green onions with tops, sliced (about 1/4 cup)
2 1/2 medium cucumbers, cut 3/8 inch thick = 64 slices

Combine cream cheese, lemon juice and hot pepper sauce in medium bowl; mix well. Stir in crabmeat, bell pepper and green onions; cover. Chill until ready to serve. Spoon 1 1/2 tsp crab mixture onto each cucumber slice. Place on serving platter; garnish with parsley, if desired.

Yield: 16 servings (4 pieces each)


Tortilla Rollups - from Sherry C., Alberta
csherry@telus.net

Mix together:
1 1/2 cup sour cream
250 gr. cream cheese
2 breen onions, chopped
1 cup grated cheddar
1 cup grated mozzarella
1 pkg. Hidden Valley Ranch dressing
Pepper

Spread mixture over 10 large tortilla shells. Roll up tightly. Refrigerate 2 hrs or overnight. Cut into 1/2 inch slices.

Best Ever Chocolate Fudge - from Suzanne K., Illinois
knsk@insightbb.com
This recipe makes about 5 1/2 lbs of fudge. I use a large cookie sheet.

1 c. butter
4 1/2 c sugar
1 (7oz) jar marshmallow crème
1 (14 1/2 oz) can evaporated milk
8 (1 1/2oz @) milk chocolate bars - broken
1 (12 0z) pkg chocolate chips
2 c nuts

Combine butter, sugar, marshmallow crème & evaporated milk. Bring to boil over low heat stirring constantly. Boil 7 minutes. Remove from heat & add chocolate bars, chocolate chips & nuts. Stir until chocolate melts.


Quick and Easy Fudge - from Nancy L., British Columbia
nelteach@mac.com
This fudge is so good that you would think it was made a more complicated way. You can use any kind of cooked pudding mix - but I think that caramel or butterscotch is especially good. I used the larger 6 oz. size and just 1 and 1/2 x the other ingredients - and put it into a larger pan.

1/4 cup butter
1 package butterscotch pudding powder (cooked kind)
1/4 c. milk
1 and 3/4 c. icing (confectioner's) sugar
1/2 tsp. vanilla
1/2 cup coconut or chopped nuts (I use walnuts)

Melt butter, add pudding powder, stir until blended. Add milk. Bring to full bubble over medium heat, stirring. Boil for one minute. Remove from heat. Stir in sugar, vanilla and nuts. Pour into 5x7 buttered pan. Cool. Cut into squares.

Caramel Corn - from Peggy G., Arizona
pgeorge@mac.com
In case you get a craving for caramel corn over the Holidays, here's the recipe. I have modified the recipe for the quantity I make (using one large rectangular rack roaster pan-disposable) size 16 5/8x11" 7/8"x2 1/2". I am not allowed to come to the staff party unless I bring my caramel corn :-) ENJOY!!!!

Popped Corn (fill pan about 3/4 full to allow room for nuts)

Mix and heat to a free rolling boil (stirring constantly until it begins to boil):
2 cups brown sugar
1 cup butter or margarine (I use butter)
1/2 cup light corn syrup
1 Tsp. salt

Boil for 5 minutes (after rolling boil). Remove from heat and stir in:
1/2 Tsp. baking soda
1 Tsp. vanilla
(This will foam).

Add any nuts you like: I use peanuts (unsalted), walnuts, slivered almonds and pecans.
Pour caramel over popped corn and nuts. Blend well. Bake at 250 degrees for one hour, stirring every 15 minutes. As it's cooling, don't forget to stir it a couple of times to keep it from all sticking together.


Chocolate Bourbon Candies - from Peggy G., Arizona
pgeorge@mac.com

1/4 c. butter
3 c. pecan halves
confectioners' sugar (powdered sugar)
8 oz. semi-sweet pieces or squares (chocolate chips)
1/3 c. bourbon

Cream 1/4 c. softened butter. Gradually add 1 lb. sugar alternately with the bourbon, beating until thick and smooth. Shape measuring half teaspoons of mixture on small balls using sugar on hands if necessary. Press a pecan half on each side of ball and chill.

Melt chocolate with 1 1/2 t. butter and 1/2 " paraffin wax on top of double boiler over hot water. Dip one end of each candy in the chocolate and place on cookie sheet or foil, cover with wax paper and chill until firm. Makes about 1 2/1 pounds.

Variation: Add cream de menthe instead of bourbon in sugar mixture and add green food coloring. Or you can leave out the alcohol completely and just add water as your liquid and any food coloring you like. It makes a very colorful, unique, delicious candy for Christmas baskets.


Pecan Turtles - from Peggy G., Arizona
pgeorge@mac.com
Fantastic Christmas gifts!

1/2 cup (1 stick) Margarine
1 cup firmly packed light brown sugar
Dash salt
1/2 cup light corn syrup
2/3 cup sweetened condensed milk (1/2 can)
1 1/2 cups pecan pieces
1/2 tsp. Vanilla extract (optional)
1 61-oz pkg. Semi-sweet choc morsels, melted

Melt margarine over medium heat in a saucepan. Stir in brown sugar and salt. Mix in corn syrup and condensed milk. Cook, stirring occasionally to 345 degrees (firm ball stage) about 15-20 min. Remove from heat. Stir in pecan pieces and vanilla. Drop by tablespoonfuls onto greased baking sheets (use parchment paper). When cooled and firm, dip into melted chocolate to coat top. Return to greased baking sheet and cool until chocolate is set. Store candies in a closed container in a cool place (refrigerator).

Baked Brie - from Anne B., New Jersey
apbrodsky@comcast.net

6 sheets phyllo dough
melted butter
whole wheel brie
1/2 small jar apricot preserves

Separate dough and brush each sheet with melted butter
Stack one atop the other.
Place Brie in center.
Cover with preserves.
Wrap dough around cheese.

Place seam side down on a cookie sheet. Bake at 350 for 20 minutes. Serve warm.


Cheese Ball - from Michelle D., Texas
MsMCDavis@aol.com
I place the cheese ball on a nice platter or plate surrounded by pretty crackers. Slice one of the ends.

2 blocks of cream cheese
2 packages of sliced beef lunch meat
1 small bunch of green onions
2 teaspoons of Accent

Place the 2 blocks of cream cheese in a large mixing bowl.
Chop up one package of the sliced beef and the bunch of green onions. (you may want to use less green onions.... my sister-in-law only uses 1/2 a bunch)
Place chopped items in the bowl with cheese. Add the Accent.
Before mixing, lay out the other package of lunch meat flat on a plate.
Wash your hand and remove all rings. If you have long nails you may want to wear food serving gloves.
Now mix all the ingredients with your hands. Once everything is mixed.... form the mixture into a semi-flat ball.
Lay mixture on the meat covered plate. Wrap the sliced meat that you laid out flat around the cheese ball, so the cheese ball has a layer of meat on the outside like a cover.
Refrigerate for two hours before serving.

Aunt Crissy's Toffee - from Deb W., New Hampshire
djweissman@earthlink.net
Here's one of our favorite holiday treats!

1 cup white sugar
1/2 tsp salt
1 cup unsalted butter
1/4 cup water

Topping:
1/2 cup semi sweet chocolate chips
1/4 cup chopped almonds, pecans, or walnuts if desired

Use a 15x10 cookie sheet. Keep warm in a low oven.
Combine ingredients in saucepan. Heat to 300 degrees F. stirring constantly.
Use a candy thermometer for accuracy. Immediately pour onto warm cookie sheet. Let set a couple of minutes.
Sprinkle chocolate chips on top. Spread as they melt. Sprinkle nuts on top if desired.
Cool several hours. Chill in fridge if chocolate doesn't set.
Break into pieces.

Spiced Nuts - from Linda F., Arizona
lindalou5@qwest.net

1 1/2 cups sugar
1/2 cup water
1/2 teaspoon nutmeg
1/2 teaspoon clover
2 teaspoons cinnamon
1 teaspoon white corn syrup
1/2 teaspoon salt
2 1/2 cups walnuts

Mix ingredients (except nuts); cook to soft ball stage. Add walnuts and stir until creamy. Turn out on waxed paper, separate with fork.

Fudge - from Stephanie C., Illinois
slstinebaker@yahoo.com

18 oz. Chocolate Chips
1 Can of Eagle Brand Milk
1 Dash of Salt
1 1/2 Tsp. of Vanilla
1/2 Cup of Nuts

Melt Chocolate Cips and Milk. Add Salt and Vanilla. Mix. Add Nuts on top. Refrigrate in pan on wax paper.

Puppy Chow (Sweet Nothings) - from Stephanie C., Illinois
slstinebaker@yahoo.com

Melt: 1 stick butter, 1/2 c. peanut butter, 1 6 oz. pkg. chocolate chips

10 c. Corn or Rice Chex
2 1/2 c. powdered sugar

Pour melted mixture over cereal in a large bowl with a lid. Stir some and then cover and shake. Pour powdered sugar into a large paper bag. Add cereal and shake well. Spread to dry.

White Chocolate Party Mix - from Sharon B., Michigan
brandts@mail.resa.net

1 - 10 oz package miniature pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 lb pkg M&Ms
2 - 12 oz pkgs. vanilla chips or 24 oz. almond bark
3 tablespoons vegetable oil

Place the first five ingredients in a large bowl. Microwave the chips/almond bark and the vegetable oil until melted. Stir the mixture until creamy and smooth. Pour over the dry ingredients and mix well. Spread on wax paper covered counter. Cool and break apart. Store in a sealed container.


Crunch - from Janyne R., Incirlik AB, Turkey
Janyne_Roers@eu.odedodea.edu
Here is one of my favorite recipes...actually everyone else's too. It a sweet version of Chex mix I guess you could say. It takes awhile to cook, but IS SOOOO worth the wait!

1 Box Crispex
1 C. nuts(optional)
3/4 bag pretzels
1 and 1/2 sticks of margarine/butter
3/4 cup of white corn syrup
1 and 1/2 cups of light brown sugar

Place cereal, nuts, and pretzels in large throwaway foil container. In a saucepan, melt butter, syrup, and brown sugar. When it begins to boil, cook for 2-3 minutes. Pour all over dry mix, DO NOT STIR! Bake in a 225 degree oven for 15 minutes. Mix well. Continue to mix every 15 minutes for the next hour. Cool on wax paper. Enjoy!!!

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