5 minute read
Snackalicious Bites
Popcorn Balls
½ c. sugar
2 tbsp. clear syrup
½ c. water
2 tbsp. butter
2 tsp. white vinegar
Pinch salt
Boil to soft ball stage as indicated on candy thermometer. (Remove from heat. Some recipes call for 1 tsp. vanilla to be added at this point.) Pour over popped corn and stir. With buttered hands, shape into balls. Allow to cool.
For variety, tint the mixture with green food coloring making it darker than normal because it will look lighter once poured over the white popcorn. Add red hots or red M&M’s after shaping the ball when it has cooled enough to not melt the chocolate but still warm enough to be sticky so candy will stick. Or stick a small candy cane into each ball, which some people use as a handle. Wrap individually with plastic wrap, bringing all edges up and pinch around the candy cane. Tie a ribbon around the plastic wrap bunched around the base of the candy cane.
As an alternative, green popcorn balls make a clever centerpiece. Get a styrofoam cone from a craft store. Purchase a package of red lollipops. Stick wrapped popcorn balls to the cone with small dot of hot glue. Insert the sticks of the lollipops into the cone between the popcorn balls for color. Use the candy canes to make a base. Turn the canes with the curl at the bottom, pointing outward, standing them up with the sides touching, and hot glue them all the way around a planter, vase or 3 c. metal can.
Shared from Kathy Barnett
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Baked Brie Bites
24 frozen mini phyllo pastry shells, thawed
3 oz. Brie cheese, rind removed
2 Tbsp. red pepper jelly
24 toasted pecans
1 tsp. flaky sea salt
Preheat oven to 350°F. Arrange pastry shells on a rimmed baking sheet. Assemble Brie bites: Cut Brie into 24 very small pieces. Spoon 1/4 teaspoon jelly into each shell; top evenly with Brie pieces and pecans. Bake in preheated oven until cheese is melted, 7 to 8 minutes. Sprinkle with salt; serve immediately.
Shared by Lisa Rhoden
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Ham and Cheese Pinwheels
2 oz. cream cheese, softened
2 Tbsp. prepared ranch dressing
2 green onions, finely chopped
2 (8-oz.) packages crescent roll sheets
1 c. shredded sharp cheddar cheese, divided
1 c. shredded gruyere cheese, divided 8 oz. thinly sliced deli ham, divided 1 large egg, lightly beaten 1 tsp. poppy seeds
Preheat oven to 375°F. Spray a 13-by-9-inch baking pan with cooking spray. Line with parchment paper. In a medium bowl, cream cheese, ranch dressing, and green onion. On a very lightly floured cutting board, unroll 1 crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, 12-by-8”, with the long sides parallel to the counter. Spread half the cream cheese mixture over the surface of the sheet, leaving a 1-inch border on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash. Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet that has egg wash to pinch and seal the log closed. Wrap the log with plastic wrap and chill for 1 to 12 hours. Repeat with the remaining crescent roll sheet. Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds. Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds. Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.
Shared by Kaitlyn Bissen
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Garlic Baked Ritz Bits
1 sleeve of Ritz crackers
- 1/2 cup unsalted butter, softened
- 3-4 cloves of garlic, minced (adjust according to taste)
- 1 teaspoon dried parsley (or 1 Tbsp. fresh parsley, chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
Instructions:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the softened butter, minced garlic, dried parsley, salt, pepper, and Parmesan cheese (if using). Mix until well combined. Prepare the Crackers: - Place the Ritz crackers on a baking sheet in a single layer. Using a butter knife or a small spatula, spread a generous amount of the garlic butter mixture on each cracker. Bake in the preheated oven for about 10-12 minutes, or until the crackers are golden and the butter is bubbly. Remove from the oven and let them cool for a couple of minutes. Serve warm as a delicious appetizer or snack!
