Feeds:
Posts
Comments

Archive for the ‘snack food’ Category

Cucumber-Stuffed Cherry Tomatoes Recipe

Cucumber-Stuffed Cherry Tomatoes Recipe

Ingredients
24 cherry tomatoes
1 package (3 ounces) cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill

Directions
Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.

In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen.

Recipe found here: Cucumber-Stuffed Cherry Tomatoes Recipe

Read Full Post »

Bacon & Cheese Meatball Sliders Recipe

Bacon & Cheese Meatball Sliders

Ingredients
12 frozen bread dough dinner rolls
1 egg
1 teaspoon water
1 tablespoon sesame seeds

KABOBS:
3/4 cup seasoned bread crumbs
6 bacon strips, cooked and crumbled
2 eggs, lightly beaten
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1-1/2 pounds ground sirloin
1 medium sweet red pepper or green pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
6 slices process American cheese, cut into quarters

Directions
Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.

Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks.

In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders. Yield: 6 servings.

Recipe found here: Bacon & Cheese Meatball Sliders

Read Full Post »

Soft Raisin Cookies

Soft Raisin Cookies

Ingredients

1 cup water
2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Directions
Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).

Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins.

Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen.

Soft Raisin Cookies

Read Full Post »

Holiday White Fruitcake

Holiday White Fruitcake

Ingredients
1 package (8 ounces) chopped mixed candied fruit
1-1/4 cups golden raisins
1 cup chopped walnuts, toasted
3 cups all-purpose flour, divided
2 cups butter, softened
2 cups sugar
6 large eggs

Directions
Preheat oven to 275°. Line bottoms of four greased 9×5-in. loaf pans with parchment paper; grease paper.

In a small bowl, toss candied fruit, raisins and walnuts with 1/2 cup flour. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining flour. Fold in fruit mixture.

Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 4 loaves (16 slices each).

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: Holiday White Fruitcake

Read Full Post »

Butterscotch Gingerbread Cookies

Butterscotch Gingerbread Cookies

Ingredients
1 cup butter, softened
1 cup packed brown sugar
2 large eggs
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

Directions
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.

Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.

Recipe found here: Butterscotch Gingerbread Cookies

Read Full Post »

Three-Chocolate Fudge

Three-Chocolate Fudge

Ingredients
1 tablespoon butter
3-1/3 cups sugar
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
1 cup butter, cubed
32 large marshmallows, halved
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
14 ounces milk chocolate, chopped
2 ounces semisweet chocolate, chopped
2 cups chopped pecans, toasted

Directions
Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.

In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rapid boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.

Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 5-1/2 pounds.

Recipe found here: Three-Chocolate Fudge

Read Full Post »

Honey Peach Freeze

Honey Peach Freeze

Ingredients
1/4 cup honey
2 tablespoons orange juice
1 tablespoon lemon juice
1 package (20 ounces) frozen sliced peaches, partially thawed

Directions
Set aside a few peach slices for garnish. In a blender; combine the honey, juices and peaches. Cover and process until smooth.

Pour into four freezer-proof dishes. Freeze. Remove from the freezer 5 minutes before serving. Garnish with reserved peaches. Yield: 4 servings.

Recipe found here: Honey Peach Freeze

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,916 other followers

%d bloggers like this: