Cheese Krispies

Ingredients

1 cup (2 sticks) unsalted butter, softened

2½ cups shredded extra-sharp cheddar cheese

2 cups all-purpose flour

¾ tsp. salt

½ tsp. cayenne pepper

2½ cups Rice Krispies

Pecan halves (optional)

 

Instructions

Beat butter and cheese until blended. In another bowl, whisk flour, salt and cayenne pepper. Gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface an knead 4-6 times, forming a stiff dough.

 

Divided dough in half and shape each into a 7 inch-long roll. Wrap and refrigerate 1 hour or overnight.

 

Preheat oven to 350°F. Unwrap and cut dough crosswise into ¼-inch slices. Place 1 inch apart on parchment-lined baking sheets. If desired, top each slice with a pecan half. Bake until edges are golden brown, 14-16 minutes. Remove from pans to wire rack to cool.

 

To make ahead: dough can be made 2 days in advance.

Freeze option: Freeze wrapped logs in an airtight container.  To use, unwrap frozen log and cut into slices. Bake as directed.

 

via Taste of Home

Bruschetta

Ingredients
For the Tomatoes:
5 Tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 cup thinly sliced basil
2 Tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes

For the Bread:
1 large baguette, sliced 1/4" thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved

Instructions
Preheat the oven to 400°F.

In a medium skillet over medium-low heat, heat the 4 Tbsp. of oil. Add the 2 sliced garlic cloves and cook until golden (2-4 minutes). Remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add the cooled garlic and oil and toss to combine. Let marinate for 30 minutes.

Meanwhile, make the toasted bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until gold, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of the bread with garlic cloves.

Spoon tomatoes on top of bread just before serving.

via delish

Easy Bruschetta

Ingredients1-1/2 pounds of tomatoes
Small red onion
2 Tbsp. chopped basil
1 Tbsp. oregano, fresh or dried
3 Tbsp. olive oil
1 clove garlic, chopped
Salt & pepper to taste
Mozzarella cheese
Toasted baguette bread slices

Instructions
Combine the first 7 ingredients and let marinate in the fridge for one hour.
Put a small, thing slice of cheese on each toasted slice of bread and top with tomato mixtures just before serving.

Pepper & Onion Dip

Ingredients
16 oz. cream cheese, at room temperature
10 oz. jar Harry & David pepper and onion relish

Instructions
In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Stir in the relish until thoroughly combined.

Serve with tortilla chips, pretzel crisps, or crackers. Leftovers can be stored in the refrigerator in an airtight container for up to three days.

via browneyedbaker

Bacon-Wrapped Water Chestnuts

Ingredients
1 pound sliced bacon
2 cans (8oz.) whole water chestnuts, rinsed and drained
1/2 cup ketchup
1/2 cup barbecue sauce
3/4 cup packed brown sugar
Wooden toothpicks (don't use colored toothpicks)

Instructions
Preheat oven to 375°F.

Cut bacon strips into thirds. Wrap a strip of bacon around each water chestnut and secure with a toothpick. Place on an ungreased 15x10x1 inch baking pan. (I line my pan with aluminum foil for quick cleanup.) Bake until the bacon is crisp; about 25-30 minutes.

Meanwhile, in a small saucepan, combine the ketchup, barbecue sauce and brown sugar. Cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip chestnuts in to sauce mixture and place in a lightly greased 13x9 inch baking dish. Spoon remaining sauce over the chestnuts. Return to oven for 10-12 minutes. Be sure to let them cool a bit before eating. Makes about 36-40 depending on how many water chestnuts are in the can.

Nutrition Facts
1 piece: 33 calories, 1g fat (0 saturated fat), 2mg cholesterol, 92mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 1g protein.
 
Modified from Taste of Home recipe.

Little Smokie - Many Ways

1-3 pounds cocktail sausages

I cup grape jelly and 12  oz. jar chili sauce
or
1 cup grape jelly and 1 cup barbecue sauce
or
1 cup jellied cranberry sauce and 12 jar chili sauce
or
1 cup jellied cranberry sauce and 1 cup barbecue sauce
or
2 cups barbecue sauce

Mix all the ingredients (just 2 or 3) cover and cook...

on the stove top for 30 minutes
or
in a slow cooker, on high,  for 1-2 hours.

It's easy to cut the recipe in half or to double or triple it!

Little Smokies - Another Way

Bacon-Wrapped Little Smokies

Ingredients

1 (14 oz) package cocktail sausages (about 40)
1 pound bacon; each strip cup into thirds
1/2 cup brown sugar
1/2 cup ketchup

Instuctions

• Pre-heat oven to 400°F. Coat a 9x13" cooking dish with nonstick spray, or use a silicon sheet.

• One smokie at a time, wrap it with one piece of bacon and secure it with a toothpick and place it on the cooking dish.

• Bake for 30 minutes. Meanwhile, whisk together the ketchup and brown sugar in a bowl.

• Remove sausages from the oven, and transfer them to a plate using tongs. Drain the bacon grease from the baking dish.

• Replace the sausages on the baking dish and brush or pour the sauce onto each sausage. Return to the oven bake until they are hot (about 15 minutes). Serve

Sweet Smoked Salmon Spread

1 piece smoked salmon
8 oz. cream cheese, softened
1/3 cup white onion, chopped fine
1 clove fresh garlic, chopped fine
1/4 cup mayonnaise
2 tsp. packet of brown sugar (included)
Coarse ground black pepper to taste

Thaw Salmon if frozen. Flake and remove pin bones (if any) and set aside. Combine all other ingredients and mix until smooth. Fold in the salmon and spread on Club or Ritz crackers. Enjoy!!

via Jim Tracy