ANTS ON A LOG
Thanks to 12 year old homeschooler, Mary F.
Ingredients:
Celery, washed and cut to 3" - 4" in length
Cream cheese, softened
Raisins
Directions:
Fill the scoop in the celery with cream cheese, and dot raisins across the top.
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BEEF AND CHEESE LOG
Makes two 6" logs
Ingredients:
1 (8 oz) pkg. cream cheese, softened
¼ cup grated Parmesan cheese
1 TBS horseradish
1/3 cup chopped, pimiento-stuffed green olives
2 ½ oz dried beef, chopped into tiny bits
Directions:
Blend cream cheese, Parmesan and horseradish with an electric mixer, until smooth. Stir in olives with a spoon. Plop out onto waxed paper and shape into two 6 inch rolls. Wrap each log in waxed paper and chill overnight. The next day, roll cheese logs in the chopped beef. Serve with crackers.
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CARAMEL POPCORN
Thanks to homeschool mom Trish from WI
Makes 7 quarts
Ingredients:
2 cups light brown sugar
½ cup corn syrup
1 cup butter
1 tsp salt
7 quarts popped popcorn
1 tsp baking soda
Directions:
Put popped popcorn in a large roasting pan. Heat butter, brown sugar, corn syrup, and salt in a large saucepan. Cook for 5 minutes. Take off heat and add baking soda quickly. The baking soda will make it expand (that's why you need to use a large pan). Pour evenly but quickly over popcorn and mix thoroughly. Bake at 200° F., for 1 hour - stirring every 15 minutes. Pour unto waxed paper in a single layer and let cool. Store in an airtight container.
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CHOCOLATE PEANUT BUTTER RICE CAKES
Ingredients:
Chocolate flavored miniature rice cakes
Peanut butter
Directions:
Thinly spread peanut butter on rice cakes.
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COCKTAIL WIENERS
Makes about 30
Ingredients:
Package of little wieners
1 jar of cocktail sauce (the kind used for shrimp cocktail)
½ jar of grape jelly (not jam)
Juice from 1 lime (or 3 TBS bottled lime juice)
Directions:
Cook wieners in skillet. Drain and blot off grease with a paper towel. Stir together and heat the other ingredients in a saucepan. Add wieners, and stir lightly to coat. Cover and simmer for about 20 minutes. Serve on a platter with little frilly toothpicks.
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DEVILED EGGS
Makes 12 egg halves
Ingredients:
6 eggs
Mustard
Dill relish
Mayonnaise
Paprika
Directions:
Place cold eggs in a pan of cool water, just enough to cover the tops of the eggs. Put on stove and bring water to a boil. Turn off heat, leaving pan on the burner, and cover pan with a lid. Allow to sit for ten minutes. After ten minutes, drain off hot water, place pan of eggs in sink and run cold water over them, or you can fill pan with cold water and ice cubes to cool. Cooling eggs quickly as soon as they are cooked helps to prevent them from sticking to the shell when peeled. Peel eggs and cut each one in half lengthwise. Scoop out the yolks and put into a mixing bowl. Add mustard, relish and mayonnaise in the amounts that you choose, to make the flavor and consistency you prefer. Fill the hollows of the egg whites with yolk mixture. Sprinkle a little paprika over the top, for color, if desired.
Hint: You may want to use less than all of the egg yolks for the filling mix. If you use them all, you will have more filling than needed. Extra filling can be used to make sandwiches (try it on Pumpernickel bread!).
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MINI PIZZAS
Makes 10 mini pizzas
Ingredients:
1 (8 oz) pkg refrigerated biscuit dough (w/10 biscuits)
1 (15 oz) can tomato paste
5 slices American cheese (each cut in half)
¼ cup grated Parmesan cheese
Oregano to taste
Garlic powder to taste
Small amount of flour
Optional toppings: chopped onions, green peppers, spinach, pepperoni, etc.
Directions:
Grease a baking sheet. Using a floured, heavy glass or custard cup, flatten each biscuit to a 4" circle, leaving a rim around for the edge of the crusts. Mix oregano and garlic powder into tomato paste and spread on the insides of each crust. Top with cheeses and/or optional toppings. Bake at 425° F., for about 10 minutes.
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TRAIL MIX
Makes about 8 servings
Ingredients:
1 cup roasted sunflower seeds
1 cup raisins
1 cup plain Cheerios
1 cup plain M&Ms or chocolate chips (optional)
Directions:
Stir all ingredients together. Scoop out ¼- ½ cup each, and divide into individual zip-lock sandwich bags to have snacks handy and ready to go.
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TUNA PATÉ
Makes 3 cups
Ingredients:
1 (8 oz.) pkg. of cream cheese, softened
2 TBS chili sauce
2-3 TBS fresh chopped parsley
1 tsp onion powder (not onion salt)
½ tsp hot sauce
2 (6 ½ oz) cans of tuna, well drained
Directions:
Using a mixer, blend together all ingredients except the tuna, until blended and smooth. Stir in tuna gradually with a spoon and beat by hand until well blended.
Press into a small bowl, or a paté mold, cover and chill overnight. When ready to serve, place serving plate over the mold, and flip over to unmold onto the plate. Serve with crackers.
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