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Archive for the ‘snack food’ Category

Raisin Cinnamon Rolls

Raisin Cinnamon Rolls

Ingredients
2 medium potatoes, peeled and diced
1 package (1/4 ounce) active dry yeast
1/2 teaspoon plus 1/4 cup sugar, divided
1/2 cup evaporated fat-fat milk
1/4 cup honey
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon butter flavoring
5 cups all-purpose flour
2 egg whites, lightly beaten, divided
1-1/4 cups packed brown sugar
1/2 cup raisins
2 teaspoons ground cinnamon

GLAZE:
1-1/2 cups confectioners’ sugar
3 tablespoons fat-free milk
1/2 teaspoon vanilla extract

Directions
In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes.

Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls. Yield: 18 rolls.

Recipe found here: Raisin Cinnamon Rolls

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Mini Chicken Empanadas

Mini Chicken Empanadas

Ingredients
1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (14.1 ounces) refrigerated pie pastry

Directions
In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.

Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.

Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Mini Chicken Empanadas

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Coffee Bonbons

Coffee Bonbons

Ingredients
1 cup butter, softened
3/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon instant coffee granules
1-3/4 cups all-purpose flour

CHOCOLATE GLAZE:
1 tablespoon butter
1/2 ounce unsweetened chocolate
1 cup confectioners’ sugar
2 tablespoons milk

Directions
In a bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine coffee and flour; stir into creamed mixture and mix well. Chill. Shape into 3/4-in. balls and place on ungreased baking sheets. Bake at 350° for 18-20 minutes.

Meanwhile, for glaze, melt butter and chocolate together. Add melted mixture to sugar along with milk; beat until smooth. Frost cookies while still warm. Yield: 5 dozen.

Recipe found here: Coffee Bonbons

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cake pops

Ingredients

Original recipe makes 24 pops
1 (12 ounce) package colored candy coating melts, divided
24 plain doughnut holes
24 lollipop sticks
1 tablespoon multicolored candy sprinkles (jimmies), as desired

Directions
Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.

Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.

When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.

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Easy Buffalo Chicken Dip

Easy Buffalo Chicken Dip

Ingredients
1 package (8 ounces) reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
1/2 cup Louisiana-style hot sauce
3 cups shredded cooked chicken breast
Assorted crackers

Directions
Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.

Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.

Recipe found here: Easy Buffalo Chicken Dip

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White Chocolate Cereal Bars

White Chocolate Cereal Bars

Ingredients
4 cups miniature marshmallows
8 ounces white baking chips (about 1-1/3 cups)
1/4 cup butter, cubed
6 cups Rice Krispies

Directions
In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add Rice Krispies; stir to coat.

Transfer to a greased 13×9-in. pan; gently press mixture evenly into pan. Cut into bars. Yield: about 3 dozen.

Recipe found here:White Chocolate Cereal Bars

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Peanut Butter Snowballs

Peanut Butter Snowballs

Ingredients
1 cup confectioners’ sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped

Directions
In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.

Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.

Editor’s Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled “almond bark” or “candy coating” and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together.

Recipe found here:Peanut Butter Snowballs

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