Love Making Tips - Snacks and appetizers | Snacks - [1] [2]

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(Beary) Christmas Popcorn Snacks

Place popcorn in a very large bowl. In a medium saucepan, combine
marshmallows, butter and milk. Stirring constantly, cook over low heat
until marshmallows are melted. Remove from heat and stir in peanut
butter, vanilla, and salt. Pour marshmallow mixture over popcorn and
stir until evenly coated. Using lightly greased hands, press about 1/2
cup popcorn mixture into a 4 - 1/2 inch bear shaped mold. Transfer to
waxed paper. Press 2 chocoalte chips and 1 candy into bear for eyes and
nose. Repeat with remaining popcorn mixture. Cool completely. Tie
ribbon around neck of each bear.

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Big Soft Pretzels

Lightly grease 2 large baking sheets. In a large bowl, dissolve
yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups
bread mix. Stir well. Add additional bread mix to make a soft, but
not too sticky dough. Knead about 5 minutes until dough is smooth.
Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to
24 inches long. Form into pretzel shapes. For pretzel sticks, cut
dough into 5 to 6 inch lengths. Place on prepared baking sheets.
Preheat oven to 425.

Brush tops of pretzels with beaten egg and sprinkle with coarse salt.
Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to
15 large pretzels.

Variation For a chewier pretzel, drop pretzel-shaped dough into a pan
of boiling water. When dough floats to the top of the water, remove
it. Preheat oven to 400. Brush with egg and sprinkle with coarse
salt. Bake about 30 minutes.

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10 K Cereal Bars

Place all ingredients in large mixing bowl. Blend well. Pat into greased
8-inch square baking dish. Bake at 350° F 18 to 20 minutes or until lightly
browned. Cool and cut into 16 bars.

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Acorn squash seeds

NOTE: Acorn squash seeds taste similar to pumpkin seeds except that
the
hulls on the squash seed are smaller. Therefore they are less dry
tasting
than pumpkin seeds and don't get caught in your throat as easily.

Cut uncooked squash in half and scoop out seeds. Clean pulp and
strings
off the seeds in a collander under running water. Set the seeds on a
towel to dry. Preheat oven to 350 deg. The seeds in a small bowl.
Either melt margarine and pour onto seeds or put solid margarine into
bowl
and mix with you hands (my preferred method). Spread seeds evenly on a
cookie sheet. Place in oven and cook 10 min. or until just starts to
turn brown.

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After School Snacks

1. Spread turkey slices with a spoonful of cranberry relish, roll up.

2. Top a mini bagel with a slice of plum tomato and reduced fat cheese; run und
er broiler to melt cheese.

3. Spread mashed refried beans on flour tortilla; top with salsa and reduced-fa
t Monterey Jack cheese. Roll up and microwave.

4. Cook medium sized potato in microwave. Top with reduced fat sour cream and s
alsa, or cooked broccoli and reduced
fat american cheese.

5. Stuff reduced fat refrigerator rolls with low fat mozzarella and pizza sauce
; bake until golden.

6. Brush flour tortilla very lightly with vegetable oil. Sprinkle with cinnamon
and sugar; bake briefly to warm.

7. Place chocolate wafer cookies in a zip lock bag and crush. Mix with reduced
fat whipped topping and spoon into ice cream cones.

8. Smear reduced fat cream cheese on graham cracker squares; top with raisins a
nd grated carrot.

9. Top miniature rice cakes with marshmallow fluff and mini chocolate chips.

10. Layer reduced fat, prepared rice pudding and fresh berries in a parfait gla
ss.

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Akpith(Corn/Maize & Bean Flour Snack)

Corn/maize was introduced to Africa from Latin America
by the Portuguese, mainly to provision their slave
ships. The grain was quickly accepted because it grew
rapidly and undemanding in cultivation. The name
'maize' comes from 'mahiz', the word used by the
Caribbean Taino Indians from whom the Europeans
probably first learned about the crop. in North
American the English settlers were shown it by local
Indians. 'Corn' was a general name given to any grain,
so they called it simply 'Indian corn'.

Columbus noted that maize was "most tasty boiled,
roasted or ground into flour". And in southern Ghana
today a common food is 'kenkey', fermented corn/maize
flour balls, wrapped in corn/maize leaves and steamed.
Akpith, this recipe, is more straightforward.

DIRECTIONS: ÿÿÿÿIn a large saucepan, boil the
water and then in half of the corn/maize meal and all
the soy flour to make a thick porridge. Add the baking
powder, chili powder if using and sugar; season.

Cook this for 10 minutes over a low heat, stirring
constantly. Then remove the pan and set aside to cool
for 10 minutes or so.

At this point, mix in the remaining corn/maize meal
and combine thoroughly, adding water to produce a
stiff dough.

Now pour enough oil into a pan or wok to give a depth
of around 2 inches (5 cms), and heat up. While it is
warming mould the dough into balls about 1 inch (2.5
cms) in diameter.

With the oil sizzling hot, slide 4 or 5 balls
carefully into the pan and cook for 2-3 minutes until
they are golden brown.

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Almond Toffee Popcorn

In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook
over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well
and pour over the popped corn.

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Amaretto Almonds

Heat oven to 300~. Grease shallow pan with oil. In small bowl, combine the
nuts and the amaretto; arrange in single layer in prepared pan. Bake at
300~ for 20-25 minutes or until glazed and lightly browned, stirring often.
Cool.

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Amaretto Caramel Corn

Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over
popcorn. In small saucepan, melt margarine over low heat; stir in the brown
sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes.
Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~
for 1 hour; spread on foil or wax paper to cool.
Store in loosely covered container.

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Angel Food Snack

Cut angel food cake into 2 layers. Place layer on bottom then put 1/2 strawber
ries and 1/2 of Cool Whip. Repeat. Chill before serving.

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Apple n Nut Crackers

In a medium mixing bowl stir together the all-purpose flour, whole wheat
flour, ground nuts, brown sugar, baking powder, salt and cinnamon or apple
pie spice. Using a pastry blender, cut in butter or margarine till the
mixture resembles course crumbs. Make a well in the center of the flour
mixture.
Add applesauce all at once. Using a fork, stir till the mixture can be
gathered into a ball. Divide the dough in half. Preheat oven to 350 degress
Lightly grease baking sheets; set aside.
On a lightly floured surface, roll EACH half of the dough into a 12 x
7-1/2-inch rectangle. Using a pastry wheel or a sharp knife, cut the dough
into 1-1/2-inch squares, triangles or diamond shapes. OR, using a
1-1/2-inch round cookie or biscuit cutter, cut dough into rounds. Place
crackers, 1/4 inch apart onto prepared baking pan sheet using tines of a
fork prick crackers well. Bake for 15 to 17 minutes or until lightly brown
and firm to the touch. Remove crackers from the baking sheets and cool on
wire racks. Store in an air-tight container and store in a cool place

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Apple Cream Leather

Puree ingredients in food processor or blender until smooth. Place
fruit
leather sheets in dehydrator trays. Spread puree over fruit leather
sheets,
1/4" thick. Dry until leathery (pliable but not sticky).

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Apple Crunch

Peel apples and dice, sprinkle with cinnamon and 1/3 cup of the sugar.
Cream butter and 2/3 cup sugar. Beat egg and add to butter mixture. Sift
flour, baking powder and salt. Add to mixture. Pour over apples and bake 10
minutes at 425 - then 20 minutes at 350. Batter will be thick - just drop
and spread as best as you can.

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Applesauce Leather

Simmer apples over medium heat about 20 minutes or until very soft.
Place in blender and add the other ingredients.
Dehydrate in a dehydrator or in oven.
To dry in an oven just set temp at lowest possible setting --about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.

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Apricot Candy popcorn

In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate
heat to 235~ on a candy thermometer. Pour over the popped corn, coconut,
almonds and apricots.

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B C Plum-Cot Leather

Wash, pit and chop fruit. Puree in blender with
sugar. Yields 3 1/2 to 4 cups. Prepare 15 1/2 x 10
1/2 inch cookie sheet or jelly roll pan by covering
with plastic wrap and securing with masking tape. Pour
puree evenly over the plastic. Place in full
sunlight. Drying time depends on the fruit,
temperature and sunlight.

If not quite dry after the first day, bring indoors
overnight and continue drying the next day. It may
take up to 24 hours. Drying may be finished in the
oven if weather is unsuitable for sun drying. Pre-heat
oven to the lowest setting 150F. Turn off. Set puree
in middle. Occasionally reheat to maintain warmth.

The leather is ready when it peels easily from the
plastic. To store, roll in the plastic wrap, then in
a sealed bag. At room temperature it will keep one
month. In the fridge, 3 months. 27 servings

1 serving strip 6x1 inch, contains 21 calories 1/2
fruit & veg. choice.

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Bacon Cheese Popcorn

Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked
salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon
bits. Toss again and serve while warm.

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Bagel Thins Lo Cal Lo Salt

Using a very sharp serrated knife, slice bagel into very thin rounds.
Arrange in single layer on baking sheet; brush with margarine. Sprinkle
with oregano. Bake in 350F oven for 12 minutes. Let cool and store in
airtight container for up to 1 week.

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Bagel Toppers 3

This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream
cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
MIDWESTERN-Combine cream cheese, ham, mustard and pepper.
CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and
lemon peel. PIZZA SNACK-Heat oven to 450~. In small bowl, combine
tomato paste and oregano. Spread each bagel half with 1T paste
mixture. Place on ungreased cookie sheet. Top each with bell pepper;
sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese
is melted

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Bagels Galore(Roasted Bell Peppers And Onions)

Cut red bell pepper lengthwise into four pieces, clean out, and place on
piece of aluminum foil into toaster oven together with the onions. At 400F
bake for about 20 minutes, or until bell pepper is soft and skin blistering.
Take out peppers and put bagel halves into toaster oven. Remove skins
from red peppers. By the time you are done, the bagels are toasted .
Arrange bagels open-faced on plate. Put onions on two of the halves. Put a
bit of cream cheese and 2 pieces of roasted bell peppers on the other two .
Sprinkle black pepper onto the bell peppers. Eat while still hot.

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