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Archive for the ‘snack food’ Category

Cheddar-Bacon Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips

Directions
In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13×9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips. Yield: 10-12 servings.

Recipe found here: Cheddar-Bacon Dip

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Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients
3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk

FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Recipe found here: Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Scandinavian Pecan Cookies

Ingredients
1 cup butter, softened
3/4 cup packed brown sugar
1 egg, separated
2 cups all-purpose flour
1/2 cup finely chopped pecans

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended.

Shape into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly.

Bake at 375° for 8-12 minutes or until edges are lightly browned.

Remove from pans to cool on wire racks. Yield: 5 dozen.

Recipe found here: Scandinavian Pecan Cookies

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Frosted Cranberry Drop Cookies

Ingredients
1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts

Frosting:
1/3 cup butter
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Directions
In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.

For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. Yield: about 5 dozen.

Recipe found here: Frosted Cranberry Drop Cookies

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Cinnamon-Pecan Apple Dumplings

Ingredients
1 tube (8 ounces) refrigerated crescent rolls
4 small Granny Smith apples, peeled and halved
1 teaspoon sugar
1 teaspoon ground cinnamon

Orange Sauce:
3/4 cup orange juice
1/2 cup sugar
1/2 cup butter, cubed
2 tablespoons chopped pecans, toasted

Directions
Unroll crescent dough and separate into eight triangles. Wrap one triangle around each apple half. Place on a greased 15-in. x 10-in. x 1-in. baking pan, flat side down.

Combine sugar and cinnamon; sprinkle over dumplings. Bake at 350° for 23-28 minutes or until golden brown and apples are tender.

For sauce, in a small saucepan, combine orange juice and sugar; bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced to about 1/2 cup, stirring frequently. Remove from the heat; gradually stir in butter just until blended. Serve warm with warm dumplings; sprinkle with pecans. Yield: 8 servings (1 cup sauce).

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Cinnamon-Pecan Apple Dumplings

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Raspberry Linzer Cookies

Ingredients
1 cup butter, softened
1-1/3 cups granulated sugar, divided
2 large eggs, separated
2-1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners’ sugar
1/2 cup ground almonds
1 cup seedless raspberry preserves

Directions
Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes.

Preheat oven to 350°. On a surface dusted with confectioners’ sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies.

Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely.

Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up.

Editor’s Note: For variety, substitute apricot, strawberry or your favorite preserves in place of raspberry. Yield: 2 dozen.

Recipe found here: Raspberry Linzer Cookies

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Snow-Topped White Chocolate Macadamia Cookies

Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1/3 cup all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup white baking chips
1/2 cup finely chopped macadamia nuts, toasted

GLAZE:
1-1/2 cups confectioners’ sugar
3 tablespoons 2% milk
1/2 teaspoon lemon extract
1-1/2 cups sweetened shredded coconut

Directions
Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften.

Add flour and vanilla to dough; beat until blended (dough will be slightly crumbly). Stir in baking chips and nuts. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets.

Bake until bottoms are lightly browned, 12-14 minutes. Remove to wire racks to cool completely.

For glaze, mix confectioners’ sugar, milk and extract until smooth. Dip tops of cookies in glaze. Sprinkle with coconut, patting gently to adhere. Let stand until set. Yield: about 3 dozen.

Recipe found here: Snow-Topped White Chocolate Macadamia Cookies

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