*TACO SCOOPS*

‎
scoops, left over taco seasoned beef, shredded cheddar. Microwave 15 seconds.
Great snack.
Could add finely chopped tomatoes and bit of lettuce.
Serve with sour cream n salsa. YUMMY!!! :))

*PIZZA BALLS*

 awesome snack and so easy :))

3 cans Pillsbury Buttermilk Biscuits (10 per can)
60 pepperoni slices
block of Colby cheese
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce

Cut the block of cheese into 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line up the rolls in a greased 9x13 in. pan.
Brush with beaten egg.
Sprinkle with parmesan, Italian seasoning and garlic powder.
Bake at 425°F for 18-20 minutes.

*HOW TO MICROWAVE POPCORN IN A BROWN PAPER BAG*

Ingredients in Popcorn: Partially Hydrogenated Soybean Oil, Salt, Natural and Artificial Flavors, Annatto Color. Contains: Fish, Milk
Fish? Milk? In my popcorn? Um, no thanks. I’ll skip the h...ydrogenated oil, fish, and milk additives in my snacks by sticking to my homemade popcorn version.

Here’s how to make Microwave Popcorn in a Brown Paper Bag:

Get a brown paper bag
Add a 1/2 cup scoop of bulk popcorn kernels to your brown paper bag.
Fold the bag over twice.
Don’t use staples to secure the bag, this might spark in your microwave.
This is so exciting. I’m popping with excitement. LOL!!!
Stick the popcorn bag into your microwave. I set mine for 3 minutes on high.

POPPING TIP: Stop the microwave when the popping slows to one to two pops per second. You don’t want to burn your tasty snack.
Now why not get creative and try some sweet or savory flavors to mix up movie night?

NOTE: One reason kernels don’t pop is because they don’t contain enough water to produce the steam required to get them to pop. My dad showed me a long time ago that if you soak your kernels in a bowl of water for a few minutes before you begin popping that you’ll get a much better pop corn to kernel ratio.

Add gourmet topping:

*Savory flavors to try:
-A pinch of salt with a dab of butter is the most popular way to eat popcorn.
-Curry powder is great too!
-Add chili powder, hot sauce, and salt.
-Shake in onion powder and garlic powder — hold the kiss.
-I coat the kernels with Tabasco before cooking.
-Inexpensive seasoning packets also work great: spaghetti sauce mix, taco seasoning, etc. It doesn’t take much to add a some good flavor!
-Another great way to add some flavor to it is a “little” bacon grease and salt. It is quite good. I also love grated parmesan cheese, garlic powder, and some olive oil, maybe a little salt if the parmesan cheese is not salty enough.
-mix in Parmesan cheese with a little salt.
-try Old Bay seasoning – they even have a lower sodium version – and the spray butter if you like
-Old Bay, Old Bay and Parmesan cheese, Butter and salt, Taco Seasoning, Lemon Pepper, Garlic Salt, Mix in dried fruit (diced), French Fry Seasoning.
-My favourite topping is Cavender’s Greek seasoning
-Buttermilk Ranch mix packets
-Mac n Cheese cheese powder packet (we did this when we had Kraft Dinner mac n cheese one night and really just didn’t mind the noodles with other things)
-melted cheese covered kernels never tasted so gooood.
-salt, garlic powder and sprinkle on grated Parmesan cheese
-butter + basil infused olive oil + crushed or powdered garlic + shredded Parmesan cheese + salt to taste = Pesto Popcorn!!! Amazing!!
-just layer up some freshly grated cheese of your choice over the freshly popped popcorn
-sprinkle coffee in a skillet and “burn” it for a little bit (stirring). VOILA!
-dry minced garlic and a sprinkle of asiago cheese.
-try a slight amount of Ramen Noodle seasoning packet, and a little margarine or butter, but be careful, because a very little goes a long way!
-put a little lemon pepper and seasoning salt

*Sweet Flavors to try:
-A dash of cinnamon, a sprinkle of sugar, and a topper of honey. Now that’s money.
-chocolate Popcorn: Mix oil & sugar & coco powder in skillet. Add corn & pop!
-popcorn with curry powder & maple syrup — pure win.
-maple Butter is so delicious on popcorn – and so easy to make - maple syrup, butter and brown sugar. mmmmmmm.
-after the popcorn is done, I melt some butter and honey together in the pot and either toss the popcorn in the mixture or drizzle it on top. Delicious!
-peanut butter caramel for popcorn. In saucepan on med/high heat: equal parts karo syrup, peanut butter, and brown sugar, stir constantly until caramel is a smooth even texture immediately pour over popcorn and mix until it evenly coats popcorn. WARNING the caramel gets very hot!
-melt butter, spoonful of honey and a couple of spoons of sugar in a pan….caramelise it and then toss in the cooked popcorn.
-I like to melt some peanut butter, butter, and jelly and drizzle it over the popcorn. It sounds wierd but it is amazing!

*BACON-WRAPPED WATER CHESTNUTS*

 

So good
Even though this is a very old recipe, it is always a very popular snack. Little tasty tidbits that will disappear quickly at any get-together!! :))

1 (8 ounce) can water chestnuts, drained
1/4 cup soy sauce
1/4 cup brown sugar
8 slices bacon, cut in half crosswise

Marinate the water chestnuts in soy sauce for 1 hour.
Drain.
Roll each chestnut in the brown sugar.
Wrap each chestnut with a piece of bacon.
Secure with a toothpick.
Arrange on a cake rack in a shallow baking pan.
Bake at 400 degrees F for about 30 minutes or until golden brown.
Drain on paper towels.
NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

CHILI CHEESE LOG

 I made this recipe from the Jean Pare’s cookbook and was quite impress with it. I thought for sure the chili powder would make this log really spicy but it was just the right amount and it was really well received. Mak...e sure you plan ahead to allow 3 or 4 days for the flavours to really blend together. It’s easy and really yummy with crackers. ENJOY!!! :)

3 cups grated cheddar cheese
4 ounces cream cheese, softened
3/4 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. pepper
lots chili powder

Put everything except the chili powder into a mixing bowl and beat until soft and smooth.
Roll into two rolls, making the diameter of each roll a bit smaller than a round cracker.
Sprinkle wax paper liberally with chili powder and roll each log to coat well.
Wrap in wax paper and refrigerate for 3 or 4 days for best flavour.
Serve with a cheese knife and assorted crackers. Freezes well.

CHOCOLATE PEANUT BUTTER POPCORN

This tastes pretty darn good, awesome snack while watching a good movie.

A big bowl of air popped popcorn (10 – 12 cups)
About 4 cups of Reese’s Peanut Butter Puffs
A couple cups or so of peanuts
3 squares of white almond bark (or chocolate bark … I didn’t have any, you can use 6 oz. of white chocolate … or just use milk chocolate chips and skip the cocoa)
4 tbsp high quality cocoa powder (you might not need this if you use chocolate chip … check the taste and add cocoa till it’s chocolatey enough for you … oh but you must use really good quality cocoa, the dark colored kind)
1/2 cup peanut butter
Coarse sea salt

Pop up your popcorn, then toss it with the peanut butter puffs and the peanuts, and spread the whole lovely mess out in a thin layer on a large tray or baking pan (or two).
In a small microwaveable bowl, melt the almond bark in the microwave. (Microwave for 90 seconds, stir, then microwave for 30 seconds more, stir, keep doing this till the bark is all good and melted.)
Add the peanut butter and cocoa to the almond bark and stir until it’s all nice and smooth.
Drizzle about half the chocolatey peanut butter goodness all over your popcorn and stuff. Stir up the popcorn mixture a bit just to make sure you aren’t leaving any little kernels or nuts out of the fun, then drizzle the rest of that lovely chocolate stuff over your popcorn.
Sprinkle the whole mess with some coarse sea salt. See, now you have that sweet/salty thing going on.
Here’s the hard part: let the popcorn sit for 15 – 30 minutes until the chocolate sets. (How on earth can you leave this yumminess sit there alone for SO long? Somehow I managed …)
Break the popcorn up into pieces and enjoy! Store any leftover popcorn in an airtight container or tin.

BITE-SIZED BAKED BRIE

Baked and puffed and sometimes they bleed jam and cheese. No biggie.

These bites are best served warm… but I sure did eat several of them at room temperature. Delicious still.

It’s warm cheese baked in buttery crust with sweet jam. If you need convincing… I just… I dunno.

makes 24 squares

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1/3 cup cherry jam (or any flavor you fancy!)

1 large egg, beaten

splash of milk

All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Brie bites are best served warm, but are also delicious at room temperature.

CHEESE MOUSE

(RECIPE POSTED BY SHEILA BELL MCKAY)

Here is a cute appetizer idea for you! This cheese mouse was made from Happy Cow Cheese Wedge, olive, black sesame seeds, hot dog and green onion. It's pretty easy, isn't it?

Tips:
- Use straw to cut the olive nose.
- The tail can be replace with carrot, cucumber skin, etc.
- Ears can be replaced with ham, peperoni, carrot or sliced almonds!
- It looks cute even with no ears!

CHRISTMAS PARTY PINWHEELS

(RECIPE POSTED BY NATHALIE VALLEE) 
(Everyone loves these. They are a big hit.)

2 packages (8 ounces each) cream cheese, softened
1 package (.4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced pimiento-stuffed olives
3 to 4 flour tortillas (10 inches)

In a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.

MUSHROOM STUFFED WITH CRAB

(RECIPE POSTED BY MANON VEILLEUX)

1 pkg. mushroom, cut mushroom stems in small pieces and cook with vegetables
1 garlic clove, minced
1/2 red pepper, cut up
3 cauliflower florets, cut up
3 broccoli florets, cup up
2 green onion, cut up
1 can crabmeat, drained
1/2 cup white wine
1/2 cup 35% cream
2-3 tbsp. rice
Parsley

Lightly brown the garlic in a little oil, add vegetables and crabmeat.
Add wine and simmer till half the wine has dissolved.
Add cream and simmer till half the cream has dissolved.
Add rice, simmer for 5 minutes.
Place mushroom caps in the bottom of a deep dish.
Fill mushroom caps with crab mixture.
Bake at 350’F degrees, covered with some foil.
Sprinkle with parsley when done

BUFFALO CHICKEN DIP

(RECIPE POSTED BY JAMIE CAMERON HUNTER)

1 (8 oz.) pkg. of cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank's Buffalo Wing hot sauce
2-3 small chicken breasts, cooked and diced
Shredded cheese (I use a mixture of cheddar & mozzerella)

Spread cream cheese in the bottom of a 7" x 11" pan. Layer with ranch dressing, hot sauce, chicken, then cheese. Bake at 350 for 20-25 minutes or until hot. Serve with tortilla chips.

SPICY-SWEET DEVILED EGGS

(RECIPE POSTED BY SHEILA BELL MCKAY)
Christmas Deviled Eggs

1 dozen hard-cooked eggs, peeled
1/2 cup mayonnaise
3 tbsp mango chutney
1/8 tsp ground red pepper
Kosher salt to taste
Garnish: sliced fresh chives

Cut eggs in half lengthwise; carefully remove yolks.
Mash yolks; stir in mayonnaise, chutney, and red pepper until blended.
Spoon yolk mixture evenly into egg white halves.
Sprinkle evenly with desired amount of salt.
Garnish, if desired. Chill until ready to serve.

CREAM CHEESE CUBES WITH MAPLE, BALSAMIC & DATE MARINADE

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe for an appetiser... Made it again yesterday to take to an event last night, always goes over well.

1 block of cream cheese cut into small cubes  
Marinade:
1/2 cup finely chopped dates
1/4 cup olive or vegetable oil
1/4 cup real maple syrup
6 tsps. balsamic vinegar
1/2 tsp. onion powder
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. dried tarragon (flakes)
pinch of salt and pepper
1 tsp white wine vinegar
*chopped pecans (optional)

Mix all marinade ingredients together. Arrange cream cheese cubes on a plate stacked to for a random mounded shape.
Drizzle marinade over them and let refrigerate for one hour.
*You could also sprinkle on a few chopped pecans before serving. Serve with your favorite crackers...enjoy

OREO PEANUT BUTTER DIP

Ok... don't shoot the messenger... LOL!!! :)) this is for the times when u get those chocolate cravings... it's very satisfying, very good and so easy to make. Love it... ENJOY!!! :))

1 1/2 cup creamy peanut butter
1 cup white chocolate morsels
1/2 cup Nutella
12 Oreos, crushed

In microwave, mix peanut butter, nutella and white chocolate morsels.
Microwave on medium heat for 1 minute.
Stir and heat by 15 second intervals until white chocolate is completely melted.
Fold in Oreos and store in glass jar, completely sealed.
Serve with crackers and fruit, enjoy!
Also great with Pretzel Crisps!

CABERNET FRANC WINE JELLY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

Fresh Thyme accentuates the herbaceous notes of Cabernet Franc. This gift makes a wonderful accompaniment to a cheese platter.

1 cup Cabernet Franc or Merlot wine
1/4 cup red wine vinegar
2 lg. sprigs fresh thyme
3 1/2 cup granulated sugar
1 pouch pectin

In a lg. saucepan, bring wine, vinegar and thyme to boil over high heat.
Remove from heat: cover and let stand for 20 min.
Strain throught cheese cloth lined sieve into clean saucepan.
Stir in sugar; bring to full rolling boil over high heat, stirring constantly. Boil for 1 min., stirring. Remove from heat. Stir in pectin; stir for 1 min. , skimming off any foam.
Pour into hot 1/2 cup canning jars, leaving 1/4 inch headspace. Wipe rim.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil in boiling water canner for 10 min..
Store in cool dark place for up to 1 yr..
Makes about 4 cups.,,,, that is about 7 christmas gifts to stroke off your lists!!...LOL...

APRICOT JALAPENO CHEESE TOPPER

RECIPE POSTED BY ANGELA BEADLE CORCORAN

This fruity topper is divine with cream cheese on crackers, or spoon it over a round of Brie cheese and warm just until melting.

1 cup white wine
1 cup chopped dried apricots
1/2 cup granulated sugar
1/2 cup water
1 jalapeno pepper, seeded and minced
½ tsp lemon juice

In large glass measuring cup, microwave wine at high for 1 minute or until hot.
Add apricots; let stand for 1 hour.
Strain into saucepan, pressing apricots to release any liquid; set apricots aside.
Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved.
Boil until syrupy, about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice.
Let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month.

PUMPKIN SEEDS

*CANDIED PUMPKIN SEEDS*

Nice golden brown and a sure hit with kids. Give them lots of time to cool before breaking into pieces.

1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp salt

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Yield: 1 cup.

*LIGHT ROASTED PUMPKIN SEEDS*

2 cups fresh pumpkin seeds
5 tsp butter, melted
1 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/8 to 1/4 tsp cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container.
Yield: 2 cups.

PEPPER JELLY

(RECIPE POSTED BY CAROLE WESTLAKE)

3 green peppers
2-31/2 oz cans Jalapeno peppers
11/2 cup white vinegar
61/2 cups sugar
1 tsp cayenne pepper
1 6 oz bottle liquid certo
4-6 drops food coloring (green or red)
2 tsp lemon juice

Blend peppers in food processor.
Combine vinegar, sugar and peppers to boil.
Add certo and boil 5 mins.  Stir constantly and add food coloring.
Remove from heat, skim off foam and pour into sterized jars.
Makes 8 - 8oz. jars.
Great served as appetizer with crackers. Great for gift giving as well.

CRANBERRY FETA PINWHEELS

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

1 250g. tub of cream cheese
1 cup crumbled feta cheese
1/4 cup chopped green onion
1 170g pkg. dried cranberries
4 lg. tortillas (any flavour)

Combine all ingredients, mix well.
Spread about 1/2 cup of mixture over each tortilla and roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Cut each roll into pinwheels.
Serve.

PIZZA DIP

(RECIPE POSTED BY BABS PENNO)

THIS DIP IS EXCELLENT AND GOES FAST.

I package of cream cheese
I small can of pizza sauce
Pepperoni
3 cups mixed cheese (cheddar and mozzeralla)
Italian/pizza spice

Spread cream cheese in pie plate
Layer half the cheese on top
Spread pizza sauce over top and put half pepperoni - spice
Spread rest of cheese over top - more pepperoni
Cook uncovered in oven at 350 for 35-55 minutes
Scoop with taco chips