CRANBERRY DARK CHOCOLATE TRAIL MIX

1 pkg (10-oz) dark chocolate chips

1 1/2 cups dried cranberries, 

1 1/2 cup coarsely chopped toasted walnuts

1/2 cup pistachios

Toss all ingredients together and store in airtight containers.

2023 TOH recipe and photo

HOW EASY CAN IT GET VEGGIE DIP

As the name implies, it can't get much easier than this.  Combine two ingredients, set out a platter of fresh veggies and snack away!

1 block (8-oz) cream cheese, softened
1/4 cup bottled Thousand Island salad dressing
fresh vegetables for serving

Beat the cream cheese until fluffy in a small mixing bowl.  Add the salad dressing; beat until well blended.  Cover and chill 3 to 4 hours so flavors can blend before serving.

Serve with a platter of fresh vegetables such as carrot and celery sticks, broccoli florets, etc.

Yield: approximately 1 1/4 cups dip

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BAKED TEX-MEX PIMIENTO CHEESE DIP

1 1/2 cups mayonnaise

1/2 jar (12-oz) roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 block (8-oz) extra-sharp Cheddar cheese, shredded
1 block (8-oz) pepper Jack cheese, shredded
fresh cilantro leaves for garnish, optional
french bread cubes for serving

Preheat oven to 350 degrees.
Lightly spray or grease a 2-quart baking dish; set aside.

Stir the mayonnaise, bell peppers, onions, and jalapeno pepper together in a large bowl; stir in the cheeses.  Spoon the mixture into the prepared baking dish.

Bake dip at 350 degrees for 20 to 25 minutes or until golden and bubbly.  Garnish with the cilantro leaves, if desired.

 

FRIED RAVIOLI APPETIZERS

This is an air-fryer recipe for these tasty little appetizers.

1 cup Italian-style breadcrumbs

2 eggs, beaten

1/2 cup flour

1 pkg (9-oz) ravioli

Place the first three ingredients into 3 separate bowls.

Dip the ravioli in the flour, then eggs, then breadcrumbs. In batches, lay the ravioli in a single layer in the air-fryer basket. Air-fry at 350-degrees 8 minutes per batch, flipping halfway after 4 minutes. Serve with your favorite Italian dipping sauce.

Yield: 4 servings

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FRIED BOW-TIE PASTA SNACK

8-oz bow tie pasta

1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.

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TATER TOT NACHOS

Note: This is a recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

 

1/2

lb lean (at least 80%) ground beef

 

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

 

3

tablespoons water

 

1 1/2

cups shredded Mexican cheese blend (6 oz)

 

1

cup Old El Paso™ Thick 'n Chunky salsa

 

Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Note: 

Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally, I use both since I am diabetic and need the protein.

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TROPICAL CRUNCH SNACK MIX

Perfect for munching or for gift-giving.

1 can (12-oz) honey-roasted peanuts
1 can (10-oz) salted cashews
10-oz dried banana chips
8-oz dried pineapple pieces
6-oz coconut chips

Combine all the ingredients together in a large bowl, stirring to mix well.  Serve immediately or store in an air-tight container.  To give as gifts, put mix in cellophane bags and tie with curly ribbon.

Yield: 11 cups mix 

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RANCH OYSTER CRACKERS

3/4 cup salad oil

1 envelope ranch salad dressing mix
1/2 tsp dried dill
1/4 tsp lemon pepper
1/4 tsp garlic powder
1 pkg (12-16 oz) oyster crackers

Whisk together the first 5 ingredients.  Pour over the crackers, stirring to coat well.  Place on baking sheets and bake at 275 degrees for 15-20 minutes.  Store in airtight container.

Recipe from my late cousin Jeannie who has always served the best food at parties.

BACON CHEDDAR PULL-APART BREAD

I got this recipe from a friend in Oklahoma several years ago.

Cheddar Pull-Apart Bread

8 oz of your favorite shredded cheddar cheese blend.

1 large round loaf of soft bread (like a French or Italian round)
8 oz. diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry Ranch dressing mix from packet

Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly. Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!

HERBY TAHINI DIP

1/2 cup tahini

1 cup basil leaves, roughly chopped

1/2 cup flat-leaf parsley, including tender stems, roughly chopped

1/2 oz chives, roughly chopped

1/2 tsp grated lemon zest, + 3 tbsp lemon juice

2 tbsp olive oil

1 tsp pure maple syrup

Kosher salt

Black pepper

Fresh veggies and baguette slices for dipping

In a food processor, combine tahini, herbs, lemon zest and juice, oil, maple syrup, 1/2 tsp salt, 1/4 tsp pepper and 1/4 cup water. Process, scraping down bowl as needed, until smooth. Cover and refrigerate at least 1 hour before serving with the veggies and baguette slices.

the file photo GH 2024

CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened

1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Kraft Foods Recipe Idea

SAVORY HAM AND MUSHROOM PASTRIES

2 tsp olive oil

1 cup thinly sliced mushrooms

2 tsp fresh thyme leaves

1 sheet frozen puff pastry (from 17.3-oz pkg), thawed

4 slices deli ham

4 slices Swiss cheese

1 egg, lightly beaten

Heat oven to 400-degrees. Line 2 baking sheets with parchment paper.

In a skillet, heat oil over medium heat. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the thyme to mushrooms during the last 30 seconds of cooking.

Roll puff pastry sheet into a 10-inch square. Top with ham and cheese. Sprinkle with mushroom mixture and cut into 16 squares (2 1/2" each). Fold corners to center and pinch dough to secure. Brush with egg. Bake about 20 minutes, until golden brown.

Yield: 16 pastries. 

First for women 2024

CHICKEN-BACON RANCH CRESCENT ROLLS

1/2 cup chive and onion cream cheese spread

2 tbsp milk

1 1/2 tsp ranch salad dressing & seasoning mix

1 cup shredded deli rotisserie chicken

1/2 cup shredded cheddar cheese

1/4 cup chopped cooked bacon

2 tbsp sliced green onions

1 can (8-oz) refrigerated Pillsbury Original Crescent Rolls (8 count)

Heat oven to 375-degrees. Line a large cookie sheet with parchment paper.

In a medium microwavable bowl, mix cream cheese, milk, and ranch seasoning mix. Microwave, uncovered, on high 20-40 seconds or until heated slightly. Beat with a whisk until smooth. Stir in the chicken, cheese, bacon and green onions. 

Unroll the dough and separate into 8 triangles. Top each triangle with about 3 tablespoons of the chicken mixture. Carefully roll up each triangle ending at the tip. Place with tips down on the prepared cookie sheet.

Bale 13 to 16 minutes or until deep golden brown and baked through. Serve warm.

Yield: 4 servings of 2 each

Pillsbury recipe and photo

 

WHITE QUESO

• 8-oz white American cheese
• 8-oz pepperjack cheese
• 1/2 cup sour cream
• 1 block (8-oz) cream cheese (low-fat not recommended)
• 1 can (10-oz) Rotel tomatoes with green chilies, drained
• up to 3/4 cup milk, if needed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder, optional

Combine white American cheese, pepperjack cheese, sour cream, crean cheese, and Rotel in a medium saucepan over low heat.  Cook over low heat, stirring often, until cheeses melt and mixture is smooth. Add milk, a little at a time, if needed. Stir in the spices.

file photo for reference only, not this exact photo

SPICY PEANUT-PRETZEL SNACK MIX

2 cups pretzel nuggets

1 1/2 cups dry roasted peanuts
1/2 cup natural almonds
1/2 cup sesame sticks
2 tbsp butter, melted
1 tsp smoked paprika
1 tsp crushed red pepper
1 tsp Splenda Granulated*
1/2 tsp ground cumin

Preheat oven to 325 degrees.

Combine all the ingredients together in a large bowl and toss to mix well.  Spread the mixture out on a 10 x 15 baking pan with sides.

Bake at 18 to 20 minutes or until lightly toasted.  Stir to mix well after the first 10 minutes.

Allow to cool and place in a bowl to serve or into a container with a tight-fitting lid for storage.

Yield: Approximately 4 cups of mix.

*May use 1 tsp sugar, if you prefer.

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BAKED TEX-MEX CHEESE DIP

1 1/2 cups mayonnaise

1/2 jar (12-oz) roasted red bell peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 block (8-oz) extra-sharp Cheddar cheese, shredded
1 block (8-oz) pepper Jack cheese, shredded
fresh cilantro leaves for garnish, optional
french bread cubes for serving

Preheat oven to 350 degrees.
Lightly spray or grease a 2-quart baking dish; set aside.

Stir the mayonnaise, bell peppers, onions, and jalapeno pepper together in a large bowl; stir in the cheeses.  Spoon the mixture into the prepared baking dish.

Bake dip at 350 degrees for 20 to 25 minutes or until golden and bubbly.  Garnish with the cilantro leaves, if desired.

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1. 
   

PIMENTO CHEESE SAUSAGE BALLS

1 lb bulk sausage
12 oz. pimento cheese

2 1/4 cup baking mix (such as Bisquick)

Dash of paprika and/or red pepper, optional

Preheat oven to 375 degrees.

In a large mixing bowl, combine the sausage and pimento cheese until thoroughly well combined.

When sausage and cheese are combined add the baking mix and the paprika or red pepper, if using.

Using your hands, mix all together well, kneading if necessary, until mixture forms a large ball.

Make balls, about 1-inch in size and place on a parchment paper lined (or lightly greased) baking sheet with sides.

Bake at 350 degrees 15 to 18 minutes or until browned.

If not serving immediately, cool then place in an air-tight container and refrigerate for up to 1 week. Reheat before serving.

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GELATIN GLAZED POPCORN

8 cups popped popcorn

1/4 cup butter
3 tbsp light corn syrup
1/2 cup packed light brown sugar
1 box (4 serving size) orange* gelatin

Preheat oven to 300 degrees.
Line a 15 x 10 x 1-inch baking pan with foil; set aside.

Place the popcorn in a large bowl that is heat resistant.

In a small saucepan heat the butter and corn syrup over low heat.  When butter melts, stir in the brown sugar and gelatin; increase heat to medium and bring to a boil.  Reduce heat back to low and simmer gently for 5 minutes.  Immediately pour the syrup over the popcorn and toss to coat well.

Spread the popcorn out on the prepared pan, using two forks to spread evenly.  Bake for 10 minutes at 300 degrees.  Cool.  Remove from pan and break up into small pieces.

*The one pictured is for Halloween.  Use any flavor gelatin you like or the color you wish.

Yield: 2 quarts popcorn

DIABETIC NOTE: Use sugar-free gelatin, 1/3 cup Splenda brown sugar blend instead of the brown sugar called for.  For the corn syrup, substitute sugar-free maple flavored syrup.

BLACKBERRY-ALMOND BRUSCHETTA

How about this bruschetta when you want a healthier alternative for appetizers, snacks, parties, etc? This recipe was a finalist in the 2006 Pillsbury Bake-Off. You will notice the recipe calls for Pillsbury products; however, I am sure other brands will work just as well. 

1 can (11-oz) Pillsbury refrigerated crusty French loaf

Butter-flavor cooking spray

2 tbsp granulated sugar

1 pkg (8-oz) reduced-fat cream cheese (Neufchatel), softened

1 to 2 tsp almond extract

1 bag (10-oz) Cascadian Farm frozen organic blackberries, thawed, well drained

1/3 cup sliced almonds, toasted, coarsely chopped

3 tbsp powdered sugar

Heat oven to 350-degrees. Bake French loaf as directed on can. Cool 5 minutes.

Cut ends off loaf; cut loaf crosswise into 24 slices, about 1/2-inch thick. On ungreased cookie sheet, arrange slices. Spray each slice with cooking spray until lightly coated; sprinkle with the granulated sugar. Bake 8 to 10 minutes longer or until lightly toasted.

Meanwhile, in a small bowl, beat cream cheese, almond extract and 1/4 cup powdered sugar with an electric mixer on low speed. Spread mixture evenly of the toasted bread slices. Top each with 3 or 4 blackberries; sprinkle with almonds. With a small strainer, sprinkle the 3 tablespoons of the powdered sugar over the bruschetta.

Yield: 24 appetizers  Per appetizer: 90 calories, total fat 3.5g (Sat 1.5g), Sodium 115mg, Carbs 11g, Protein 2g

Pillsbury photo

MINI MEAT PIE APPETIZERS

1/2 lb lean ground beef, browned and drained

2 hard-boiled eggs, finely chopped
1/4 cup sour cream
1 tbsp chopped parsley
1 tsp instant beef-flavored bouillon
1 pkg (11-oz) pie crust mix (I'm all about convenience. Use a pkg of refrigerated pie dough.)

Preheat oven to 400 degrees.

In a medium bowl, combine all ingredients except the pie crust mix; mix well.

Prepare the pie crust mix as directed on package (or buy refrigerated ready-made pie crust).  Divide dough in half and roll out half on a floured surface to form a 10 x 13-inch rectangle approximately 1/8-inch thick.  Cut the rectangle into 20, 2 1/2-inch squares.

Spoon 1 heaping teaspoon of the meat mixture onto each square.  Fold as desired; I like triangles.  Repeat with the remaining dough and meat mixture.  Place pies 1-inch apart on ungreased baking sheets.

Bake at 400 degrees for 12 to 15 minutes or until lightly browned.

Serve hot as appetizers.

Any leftovers should be refrigerated.

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