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Posts Tagged ‘snack food’

Raspberry Truffle Cake Pops

Ingredients
1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

Directions
Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.

Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.

Recipe found here: Raspberry Truffle Cake Pops

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Easy Chicken Corn Chowder

Ingredients
2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions
In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender.

Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon. Yield: 4 servings.

Recipe found here: Easy Chicken Corn Chowder

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Whipped Shortbread

Ingredients
3 cups butter, softened
1-1/2 cups confectioners’ sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

Directions
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

Recipe found here: Whipped Shortbread

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Peanut Caramel Corn

Ingredients
8 cups air-popped popcorn
1/2 cup salted peanuts
1/2 cup packed brown sugar
3 tablespoons light corn syrup
4-1/2 teaspoons molasses
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Directions
Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.

In a large heavy saucepan, combine the brown sugar, corn syrup,

molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.

Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container. Yield: 2 quarts.

Recipe found here: Peanut Caramel Corn recipe

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Apricot Salad

Ingredients
2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

Directions
Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.

When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.

Recipe found here: Apricot Salad

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Very Cherry Crescent Ring

Ingredients
1 jar (10 ounces) maraschino cherries, drained well and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls

GLAZE:
1 cup confectioners’ sugar
1 to 2 tablespoons 2% milk
1/4 teaspoon almond extract
Additional pecans

Directions
Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries.

On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18×12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal.

Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling.

Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.)

Using two large spatulas, remove from pan to a wire rack. Mix confectioners’ sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans. Yield: 16 servings

Recipe found here: Very Cherry Crescent Ring

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Buttery Spritz Cookies

Ingredients
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour

GLAZE:
1 cup confectioners’ sugar
2 to 3 tablespoons water
Colored sugar and sprinkles

Directions
Preheat oven to 375°. In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set. Yield: about 7-1/2 dozen.

Editor’s Note: Melted chocolate candy coating may be used in place of confectioners’ sugar glaze; dip and decorate as directed.

Recipe found here: Buttery Spritz Cookies

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