I meant to post these back around Christmas but didn't get the chance...so here they are now. I found both recipes on Fitness and Freebies (same as the last recipe) and they were surprisingly popular for now easy they were to make.
Peanut Butter Clusters
Ingredients:
10 ounces Peanut Butter Chips
1/2 cup dry-roasted, unsalted peanuts
1/2 cup regular oats, uncooked
1/2 cup raisins
1 teaspoon cinnamon
Directions:
Microwave chips in a bowl on high power until melted, about 1-1/2 minutes. Stir. Add remaining ingredients; mix thoroughly. Using your hands, firmly roll into 1-inch balls. Cool.
Yield: 3 dozen balls
Orange Fruit Nut Truffles
Ingredients:
1-1/2 cup walnuts
1 cup orange-essence dried plums (prunes)
1/2 cup dried cranberries
1/2 cup chocolate-covered raisins (or plain raisins if preferred)
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
Directions:
In a food processor with the knife blade, blend all ingredients until a dough-like ball forms. Using your hands, roll into 1-inch balls.
Optional: Top each with a walnut piece.
Yield: 3 dozen balls
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Tuesday, February 28, 2006
Wednesday, February 02, 2005
Party Nibbles
Here's a snack mix that I made and sent to my sister and parents for Christmas. I have reports that all of them thought it was quite tasty!
Warning: This makes a LOT of snack mix!
Party Nibbles
Ingredients:
½ cup butter or margarine
5 cups corn and wheat cereal squares
3 cups oat ring cereal
1 cup pretzels
2 tbsp Worcestershire sauce
4 tsp garlic powder
1 tsp celery salt
Directions:
1. Preheat oven to 250 degrees.
2. Melt butter in microwave or on low heat on stove. Stir every 20 seconds.
3. In mixing bowl, stir together cereals and pretzels. Add remaining ingredients. Mix well.
4. Spread mixture on baking sheets. Bake 45 minutes, stirring every 15 minutes, until lightly browned.
5. Use spoon to place mixture on paper towels to cool completely.
Store in an airtight container for up to 2 weeks.
Makes about 8 cups of nibbles.
Warning: This makes a LOT of snack mix!
Party Nibbles
Ingredients:
½ cup butter or margarine
5 cups corn and wheat cereal squares
3 cups oat ring cereal
1 cup pretzels
2 tbsp Worcestershire sauce
4 tsp garlic powder
1 tsp celery salt
Directions:
1. Preheat oven to 250 degrees.
2. Melt butter in microwave or on low heat on stove. Stir every 20 seconds.
3. In mixing bowl, stir together cereals and pretzels. Add remaining ingredients. Mix well.
4. Spread mixture on baking sheets. Bake 45 minutes, stirring every 15 minutes, until lightly browned.
5. Use spoon to place mixture on paper towels to cool completely.
Store in an airtight container for up to 2 weeks.
Makes about 8 cups of nibbles.
Chocolate Clusters
Another snack treat!
Chocolate Clusters
Ingredients:
8 oz milk chocolate, melted
1 cup chopped nuts (any kind), toasted
1 cup shredded coconut, toasted
Directions:
1. Cool melted chocolate for about 10 minutes.
2. Stir the nuts and coconut into chocolate.
3. With small spoon, place spoonfuls of mixture on baking sheets.
4. Refrigerate for 2 hours or until firm.
Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 2 months.
Makes about 3 dozen clusters.
Chocolate Clusters
Ingredients:
8 oz milk chocolate, melted
1 cup chopped nuts (any kind), toasted
1 cup shredded coconut, toasted
Directions:
1. Cool melted chocolate for about 10 minutes.
2. Stir the nuts and coconut into chocolate.
3. With small spoon, place spoonfuls of mixture on baking sheets.
4. Refrigerate for 2 hours or until firm.
Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 2 months.
Makes about 3 dozen clusters.
Monday, January 24, 2005
Almond Bark
Got this recipe out of a kid's cookbook at the library. For Christmas, I used the variation that involves melted chocolate chips and crushed candy canes. It was a surprising hit!
Almond Bark
Ingredients:
1 ½ lbs white chocolate, melted
2 cups unblanched whole almonds, toasted
Directions:
1. In the bowl, stir together the chocolate and almonds.
2. Pour the mixture onto the baking sheet. Spread it out just until none of the almonds touch.
3. Refrigerate for 1 hour or until firm. Break into pieces
Store in an airtight container in a cool, dark place or in the fridge for up to 2 weeks.
Makes about 1 ¾ lbs almond bark.
Variation: Pour melted dark or milk chocolate over Reese’s Pieces or crushed candy canes, instead of almonds.
Almond Bark
Ingredients:
1 ½ lbs white chocolate, melted
2 cups unblanched whole almonds, toasted
Directions:
1. In the bowl, stir together the chocolate and almonds.
2. Pour the mixture onto the baking sheet. Spread it out just until none of the almonds touch.
3. Refrigerate for 1 hour or until firm. Break into pieces
Store in an airtight container in a cool, dark place or in the fridge for up to 2 weeks.
Makes about 1 ¾ lbs almond bark.
Variation: Pour melted dark or milk chocolate over Reese’s Pieces or crushed candy canes, instead of almonds.
Monday, January 17, 2005
Raspberry Fudge Truffles
Here's something that Kate and I found in a holiday gift cookbook called "Spirit of Christmas." Kate confirms that this recipe can be quite messy in the prep...but the results are extremely tasty!
Raspberry Fudge Truffles
Ingredients:
2 cups (12 oz) semisweet chocolate morsels
2 packages (8 oz each) cream cheese, softened
1 cup seedless raspberry preserves
2 tbsp raspberry liqueur
3 cups vanilla wafer crumbs
10 squares (2 oz each) chocolate candy coating
3 squares (1 oz each) white chocolate
Directions:
Microwave chocolate morsels in a 4 cup glass measuring cup on high power for 1 ½ to 2 ½ minutes, or until melted, stirring every 30 seconds.
Beat cream cheese at medium speed with electric mixer until smooth. Add melted chocolate, preserves, and liqueur; beating until blended. Stir in crumbs; cover and chill 4 hours.
Shape mixture into 1-inch balls; cover and freeze overnight.
Microwave chocolate coating in a 4 cup glass measuring cup on high power for 1 ½ to 2 ½ minutes or until melted, stirring every 30 seconds. Dip balls in coating using a sturdy wooden pick; place on waxed paper.
Place white chocolate in a small heavy duty resealable plastic bag; seal. Submerge in hot water until chocolate melts; kneal until smooth. Snip a tiny hole in one corner of bag; and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freeze up to 1 month, if desired.
Makes about 8 dozen truffles.
Notes: If you don't like raspberries, you can substitute any appropriate berry preserves and liqueur. Kate used blackberry since our friend Bill has an allergy to raspberries. They still turned out great!
Instead of using the white chocolate drizzle, you can also roll the truffles into some kind of coating, like cocoa powder, ground nuts, or coconut.
Raspberry Fudge Truffles
Ingredients:
2 cups (12 oz) semisweet chocolate morsels
2 packages (8 oz each) cream cheese, softened
1 cup seedless raspberry preserves
2 tbsp raspberry liqueur
3 cups vanilla wafer crumbs
10 squares (2 oz each) chocolate candy coating
3 squares (1 oz each) white chocolate
Directions:
Microwave chocolate morsels in a 4 cup glass measuring cup on high power for 1 ½ to 2 ½ minutes, or until melted, stirring every 30 seconds.
Beat cream cheese at medium speed with electric mixer until smooth. Add melted chocolate, preserves, and liqueur; beating until blended. Stir in crumbs; cover and chill 4 hours.
Shape mixture into 1-inch balls; cover and freeze overnight.
Microwave chocolate coating in a 4 cup glass measuring cup on high power for 1 ½ to 2 ½ minutes or until melted, stirring every 30 seconds. Dip balls in coating using a sturdy wooden pick; place on waxed paper.
Place white chocolate in a small heavy duty resealable plastic bag; seal. Submerge in hot water until chocolate melts; kneal until smooth. Snip a tiny hole in one corner of bag; and drizzle mixture over truffles. Let stand until firm. Store in refrigerator or freeze up to 1 month, if desired.
Makes about 8 dozen truffles.
Notes: If you don't like raspberries, you can substitute any appropriate berry preserves and liqueur. Kate used blackberry since our friend Bill has an allergy to raspberries. They still turned out great!
Instead of using the white chocolate drizzle, you can also roll the truffles into some kind of coating, like cocoa powder, ground nuts, or coconut.
Subscribe to:
Posts (Atom)
Posts
