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Archive for the ‘snack food’ Category

almond-ring-coffee-cake

Almond Ring Coffee Cake

Ingredients
3-1/2 to 3-3/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 egg

FILLING:
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon almond extract

GLAZE:
2 to 3 tablespoons milk
1 teaspoon almond extract
1-3/4 cups confectioners’ sugar
Sliced almonds, toasted, optional

Directions
In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.

In a small bowl, combine milk and almond extract; whisk in confectioners’ sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.

Recipe found here: Almond Ring Coffee Cake

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gumdrop-cereal-bars

Gumdrop Cereal Bars

Ingredients
5 cups Corn Pops cereal
1 cup gumdrops
4 cups miniature marshmallows
1/4 cup butter, cubed
1 teaspoon vanilla extract

Directions
Place cereal and gumdrops in a large bowl; set aside. In a microwave-safe bowl, place marshmallows and butter. Microwave, uncovered for 45 seconds to 1-1/2 minutes or until melted; stir until smooth. Stir in vanilla.

Pour over cereal mixture; toss to coat. Spread into a greased 9-in. square pan. Cool on a wire rack. Cut with a buttered knife. Yield: 16 bars.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Gumdrop Cereal Bars

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easy-cheesy-breadsticks

Easy Cheesy Breadsticks

Ingredients
(10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1⁄2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1⁄4 teaspoon garlic salt

Ingredients
Preheat oven to 425.

Unroll pizza dough onto a greased cookie sheet and brush with butter.

Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.

Bake for 10-12 minutes or until light golden brown.

Recut along each strip and remove from cooking sheet.

Serve sticks warm with marinara sauce.

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cherry-kiss-cookies

Cherry Kiss Cookies

Ingredients
1 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
6 drops red food coloring, optional
2-1/4 cups all-purpose flour
1/2 cup chopped maraschino cherries
54 milk chocolate kisses, unwrapped

Directions
Preheat oven to 350°. In a large bowl, beat butter, confectioners’ sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.

Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.

Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Recipe found here: Cherry Kiss Cookies

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chocolate-cream-cheese-brownies

Chocolate Cream Cheese Brownies

Ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces German sweet chocolate, chopped
3 tablespoons butter
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup chopped nuts

FILLING:
3 ounces cream cheese, softened
1/4 cup sugar
1 large egg
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

Directions
Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish.

Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife.

Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Recipe found here: Chocolate Cream Cheese Brownies

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sweet-n-spicy-wings

Sweet ‘n’ Spicy Wings

Ingredients
5 pounds chicken wings
1/2 cup butter, cubed
1/2 cup Louisiana-style hot sauce
1/4 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons brown sugar
3 tablespoons honey
2 tablespoons plus 1 teaspoon celery seed, divided
2 tablespoons lemon juice
2/3 cup all-purpose flour
1 teaspoon each salt, paprika and cayenne pepper
1/2 teaspoon garlic powder
Oil for deep-fat frying

Directions
Cut wings into three sections; discard wing tip sections. In a large saucepan, bring the butter, hot sauce, vinegar, soy sauce, brown sugar, honey, 2 tablespoons celery seed and lemon juice to a boil. Reduce heat; simmer, uncovered, until reduced by half.

Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika, cayenne, garlic powder and remaining celery seed. Add wings, a few at a time, and shake to coat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings, a few at a time, for 3-4 minutes on each side or until no longer pink. Drain on paper towels. Place in a large bowl; add sauce and toss to coat. Yield: about 4 dozen.

Editor’s Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Recipe found here: Sweet ‘n’ Spicy Wings

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raisin-carrot-cake

Raisin Carrot Cake

Ingredients
2 egg whites
3/4 cup sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
1-1/2 cups finely shredded carrots
1/2 cup vanilla yogurt
1/4 cup water
1 cup all-purpose flour, divided
1 cup whole wheat flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup raisins
1-1/2 teaspoons confectioners’ sugar

Directions
In a large bowl, beat egg whites until foamy. Beat in the sugar, applesauce and oil until well blended. Stir in the carrots, yogurt and water.

Set aside 1 tablespoon all-purpose flour. Combine the whole wheat flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining all-purpose flour; add to batter just until moistened. Toss raisins with reserved flour; stir into batter.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick near the center comes our clean. Cool on a wire rack. Sprinkle with confectioners’ sugar. Yield: 9 servings.

Recipe found here: Raisin Carrot Cake

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