I'm going to be taking a snack that must sit on a table for an hour before it's eaten...
- Thread starter cheezz
- Start date
vicki-in-tucson
Well-known member
How about some of the savories listed at 7184?
--Pepper Jelly Tarts
--Savoury Cheddar Thumbprint Cookies
--White Cheddar Puffs with Green Onions
Other options:
--Grapes (cut into little bunches)
--Strawberries (they generally hold up pretty well)
--Mixed nuts
--Banana bread (travels well)
--Muffins
--Chocolate chip cookies
--Brownies
Cheers,
Amanda
--Pepper Jelly Tarts
--Savoury Cheddar Thumbprint Cookies
--White Cheddar Puffs with Green Onions
Other options:
--Grapes (cut into little bunches)
--Strawberries (they generally hold up pretty well)
--Mixed nuts
--Banana bread (travels well)
--Muffins
--Chocolate chip cookies
--Brownies
Cheers,
Amanda
Not T&T, but these had great reviews: Tortilla-Basil Pinwheels
TORTILLA-BASIL PINWHEELS
INGREDIENTS:
3 7-or 8-inch tortillas
1 5.2-ounce carton Boursin cheese OR semisoft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted sweet red peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, ham, or turkey
1 tablespoon mayonnaise or salad dressing
Fresh basil leaves to garnish (optional)
DIRECTIONS:
1. Spread each tortilla with one-third of the cheese. Cover cheese with a layer of the large fresh basil leaves. Divide roasted red sweet pepper strips among the tortillas and place them over the basil leaves 1 to 2 inches apart. Top with sliced meat. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla.
2. Roll the tortillas up tightly, jelly-roll style. Wrap each roll in plastic wrap. Chill 2 to 4 hours to blend flavors.
3. To serve, remove the plastic wrap and cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with additional fresh basil leaves, (optional). Skewer each of the cut rolls on frilly picks or short decorative skewers, if desired.
Makes about 24 pinwheels.
Source of Recipe: Better Homes and Gardens
TORTILLA-BASIL PINWHEELS
INGREDIENTS:
3 7-or 8-inch tortillas
1 5.2-ounce carton Boursin cheese OR semisoft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted sweet red peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, ham, or turkey
1 tablespoon mayonnaise or salad dressing
Fresh basil leaves to garnish (optional)
DIRECTIONS:
1. Spread each tortilla with one-third of the cheese. Cover cheese with a layer of the large fresh basil leaves. Divide roasted red sweet pepper strips among the tortillas and place them over the basil leaves 1 to 2 inches apart. Top with sliced meat. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla.
2. Roll the tortillas up tightly, jelly-roll style. Wrap each roll in plastic wrap. Chill 2 to 4 hours to blend flavors.
3. To serve, remove the plastic wrap and cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with additional fresh basil leaves, (optional). Skewer each of the cut rolls on frilly picks or short decorative skewers, if desired.
Makes about 24 pinwheels.
Source of Recipe: Better Homes and Gardens
This is supposed to be excellent - haven't tried it yet: Blue Cheese, Port, and Walnut Spread
BLUE CHEESE, PORT, AND WALNUT SPREAD
This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers.
INGREDIENTS:
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1-1/2 cups chopped walnuts
DIRECTIONS:
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill.
Makes 12 servings.
Source: Internet
Also posted at Recipezaar
http://www.recipezaar.com/77145
BLUE CHEESE, PORT, AND WALNUT SPREAD
This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers.
INGREDIENTS:
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1-1/2 cups chopped walnuts
DIRECTIONS:
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill.
Makes 12 servings.
Source: Internet
Also posted at Recipezaar
http://www.recipezaar.com/77145
Cheez...I just went to a similar event and brought this fruit salad...easy, easy and
was a big hit.
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
The heavenly scent of lemon verbena intensifies the fruite flavors in this refreshing salad. It's perfect for brunch or as a light dessert.
1/4 cup sugar
1/2 cup gently packed fresh lemon verbena leaves*, thick center vein removed
2 tablespoons freshley squeezed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectarienes, strawberries, apricots, pitted cherries, grapes, raspberries, and blueberries.
Process the sugar and lemon verbena leaves in a food processor to a very smooth paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
*In a pinch...and when I can't find lemon verbena, mint works really well too.
was a big hit.
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
The heavenly scent of lemon verbena intensifies the fruite flavors in this refreshing salad. It's perfect for brunch or as a light dessert.
1/4 cup sugar
1/2 cup gently packed fresh lemon verbena leaves*, thick center vein removed
2 tablespoons freshley squeezed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectarienes, strawberries, apricots, pitted cherries, grapes, raspberries, and blueberries.
Process the sugar and lemon verbena leaves in a food processor to a very smooth paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
*In a pinch...and when I can't find lemon verbena, mint works really well too.
dawn_mo
Well-known member
How about some home-made flavored snack mix. Here are a couple tried and true
I like to make these snack mixes for parties when I know there will be lots of kids. I almost always add other crackers, especially goldfish shaped crackers or such to the mix, like the second recipe. I also put a little stack of those little Dixie cups, so that parents can scoops some mix up for the kids and you will experience a lot less "double dipping" when you do.
* Exported from MasterCook *
Garlic Pretzels
Recipe By :John and Peggy
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Formulating Recipes
Amount Measure Ingredient -- Preparation Method
1 bag pretzels -- (12 ounces) buy the
traditional shaped small ones
1 package Hidden Valley Ranch Dressing Mix
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
3/4 cup canola oil
Pull the pretzels out of their bag with your hands, leaving the salt in the bottom. Put them in a plastic zip lock style bag. In a separate container mix the remaining ingredients thoroughly. Pour the wet ingredients onto the pretzels and shake well without breaking the pretzels.
The pretzels will absorb the ingredients. Trust me! Remove the pretzels again by hand, out of the zip lock bag and lay out on two cookie sheets for approximately one hour, allowing the oil to be absorbed. Store the pretzels in plastic storage containers.
DO NOT try to dry the pretzels in an oven. They will absorb the oil and seasonings all by themselves. Regular pretzels have no moisture content and will last forever (almost) as is. These will not last as long, but you do not have to worry, they are so addictive, you may be making your second batch while eating the first!
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ranch Snack Mix
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 bag small pretzel twists
1 bag Bugels
2 Cups nuts of your choice
2 Cups Goldfish crackers or other snack cracker -- Chex
of your choice
Cereal -- etc.
1 evelope of Hidden Valley Salad dressing
1/4 Cup Canola or Vegetable oil
As you know you can do any variation of the mix but the main thing is the
right amount of snack mix to oil.
- - - - - - - - - - - - - - - - - - -
I like to make these snack mixes for parties when I know there will be lots of kids. I almost always add other crackers, especially goldfish shaped crackers or such to the mix, like the second recipe. I also put a little stack of those little Dixie cups, so that parents can scoops some mix up for the kids and you will experience a lot less "double dipping" when you do.
* Exported from MasterCook *
Garlic Pretzels
Recipe By :John and Peggy
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Formulating Recipes
Amount Measure Ingredient -- Preparation Method
1 bag pretzels -- (12 ounces) buy the
traditional shaped small ones
1 package Hidden Valley Ranch Dressing Mix
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon dried dill weed
1/4 teaspoon garlic powder
3/4 cup canola oil
Pull the pretzels out of their bag with your hands, leaving the salt in the bottom. Put them in a plastic zip lock style bag. In a separate container mix the remaining ingredients thoroughly. Pour the wet ingredients onto the pretzels and shake well without breaking the pretzels.
The pretzels will absorb the ingredients. Trust me! Remove the pretzels again by hand, out of the zip lock bag and lay out on two cookie sheets for approximately one hour, allowing the oil to be absorbed. Store the pretzels in plastic storage containers.
DO NOT try to dry the pretzels in an oven. They will absorb the oil and seasonings all by themselves. Regular pretzels have no moisture content and will last forever (almost) as is. These will not last as long, but you do not have to worry, they are so addictive, you may be making your second batch while eating the first!
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ranch Snack Mix
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method1 bag small pretzel twists
1 bag Bugels
2 Cups nuts of your choice
2 Cups Goldfish crackers or other snack cracker -- Chex
of your choice
Cereal -- etc.
1 evelope of Hidden Valley Salad dressing
1/4 Cup Canola or Vegetable oil
As you know you can do any variation of the mix but the main thing is the
right amount of snack mix to oil.
- - - - - - - - - - - - - - - - - - -