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Archive for the ‘snack food’ Category

southwestern-bean-dip

Southwestern Bean Dip

Ingredients
2 pounds ground beef
1 tablespoon dried minced onion
1 can (8 ounces) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
4 cups shredded cheddar cheese
Tortilla chips

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside.

In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13×9-in. baking dish; top with half of the cheese. Repeat layers.

Bake, uncovered, at 350° for 30 minutes or until cheese is melted. Serve warm with chips. Yield: about 9 cups.

Recipe found here: Southwestern Bean Dip

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strawberry-champagne-cupcakes

Strawberry Champagne Cupcakes

Ingredients
2/3 cup Strawberries
3 Strawberries
3 cup Powdered sugar
1 tsp Sugar
1 1/2 tsp Vanilla extract
1 box White cake mix
1/3 cup Butter
1 tbsp Champagne
1 1/3 cup Champagne or prosecco

FROSTING
3 c. powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla extract
1–3 tbsp. Champagne

STRAWBERRY TOPPING
3–4 sliced strawberries
1 tsp. sugar

Directions
Preheat the oven based on cake mix box instructions and grease the bottom and sides of a cupcake tin, or fill each cup with cupcake liners.

Make the Cupcakes: Beat cake mix and Champagne until thoroughly combined (it will be bubbly). Fold in strawberries, then fill each cup of the muffin tin about two-thirds of the way full with cake mix. Bake according to the box instructions for cupcakes—typically 350 degrees F for 18-20 minutes—or until a toothpick inserted in the center comes out with just a few crumbs (no gooey batter). Set them aside to cool.

Make the Frosting: In a medium-sized mixing bowl, beat sugar and butter on low until combined. Gradually stir in vanilla extract and Champagne, starting with just 1 tablespoon and gradually adding more until the consistency is smooth and easy to spread. (If it gets too thin, add a spoonful of powdered sugar.) Frost each cupcake.

Make the Strawberry Topping: Slice strawberries and add sugar. Let them sit for 15 to 20 minutes to release juices, then top each cupcake with a slice.

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southern-fruitcake

Southern Fruitcake

Ingredients
4 cups chopped pecans
1-3/4 cups chopped candied pineapple
1-1/2 cups chopped dried peaches or apricots
1-1/2 cups golden raisins
2 cups all-purpose flour, divided
1 cup butter, softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar, divided
1/2 cup honey
1/4 cup milk
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice

Directions
Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.

In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.

Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving. Yield: 2 loaves.

Recipe found here: Southern Fruitcake

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homemade-holiday-marshmallows

Homemade Holiday Marshmallows

Ingredients
2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon clear vanilla extract
Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping
Optional garnishes: baking cocoa, confectioners’ sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles

Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside.

In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).

Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.

Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool dry place. Yield: about 9-1/2 dozen.

Recipe found here: Homemade Holiday Marshmallows

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slow-cooker-spiced-mixed-nuts

Slow Cooker Spiced Mixed Nuts

Ingredients
1 large egg white
2 teaspoons vanilla extract
1 cup unblanched almonds
1 cup pecan halves
1 cup shelled walnuts
1 cup unsalted cashews
1 cup sugar
1 cup packed brown sugar
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon salt
2 tablespoons water

Directions
In a large bowl, whisk egg white and vanilla until blended; stir in nuts. In a small bowl, mix sugars, spices and salt. Add to nut mixture and toss to coat.

Transfer to a greased 3-qt. slow cooker. Cook, covered, on high 1-1/2 hours, stirring every 15 minutes. Gradually stir in water. Cook, covered, on low 20 minutes.

Spread onto waxed paper; cool completely. Store in airtight containers up to 1 week. Yield: 6 cups.

Recipe found here: Slow Cooker Spiced Mixed Nuts

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chocolate-peanut-pretzel-toffee-crisps

Chocolate, Peanut & Pretzel Toffee Crisps

Ingredients
40 saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M’s minis

Directions
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.

In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Spread evenly over crackers.

Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M’s minis; shake pan to settle toppings into chocolate. Cool.

Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Recipe found here: Chocolate, Peanut & Pretzel Toffee Crisps

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lemon-meringue-cupcakes

Lemon Meringue Cupcakes

Ingredients
1 package lemon cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 large eggs
1 tablespoon grated lemon peel
1 cup lemon creme pie filling

MERINGUE:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions
In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.

In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.

Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Recipe found here: Lemon Meringue Cupcakes

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