Snack
I love making appetizers and this one quickly became a favorite. My niece Kelly, and her man Jack, hosted a Christmas party for everyone and I brought these. I really like that I was able to make them partially ahead of time and then just slice and bake before the party. These are great warm or at room temperature. The puff pastry really gives them a nice crispy bite.
INGREDIENTS
1 box frozen puff pastry (2 sheets) thawed in the refrigerator, overnight is best.
3 Tablespoons Dijon mustard, divided
12 thin slices of deli ham
2 cups freshly grated gruyere cheese
DIRECTIONS
Lay a large piece of plastic wrap on your counter. I used two sheets to create a large space. Unfold the first sheet of puff pastry in the center of the plastic then roll into a 10 x 12-inch rectangle. Spread with 1 1/2 Tablespoons of the mustard leaving a 1 inch border around the sides. Sprinkle the cheese over the mustard. Lay 6 slices of the ham over the top overlapping as needed. Starting on the long side, roll the puff pastry into a log, Trim the ends so they are even, then tightly wrap the log with the plastic wrap. Place in the fridge for 20 minutes or overnight. Repeat with the second puff pastry sheet . When you are ready to cook pre-heat your oven to 375 degrees and line two baking sheets with parchment paper. Using a
Enjoy!
These little mini muffins truly taste like a pecan pie! You can’t eat just one of these. As a matter of fact when they were cooling and before I had taken some pictures I could not keep Jim away from them. He grabbed one, sat down and no sooner had he sat down he was back in the kitchen grabbing a couple more! These would be great with your Christmas morning cup of coffee or a sweet treat after dinner. No matter when you have them they will quickly become a favorite.
INGREDIENTS
1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, lightly beaten
DIRECTIONS
Preheat the oven to 350 degrees. Melt the butter and set aside to cool completely. In a large bowl combine the brown sugar, flour, and pecans. When the butter is completely cool, combine the butter and eggs, stir into the sugar mixture and combine.
Fill a greased mini muffin cups 2/3 full and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Remove from mini muffin pan and continue to cool on a wire rack.
Enjoy!
I am always looking for a new snack dish when the holidays start to roll around. This one is one that we will be making time and time again. This is a little bit of a spin on the Chex Mix that is very popular but in all honesty, I was never a huge fan of the Chex version, but I really like this version! It’s sweet, but not too sweet, and salty from the nuts. I am a sucker for the sweet and salty combination! I highly recommend making this in one of the throwaway tin pans as this mix cooks for an hour and the sauce mixture gets gooey and sticky. Your clean up will be a breeze with a throwaway pan!
INGREDIENTS
1 box (8 cups) Crispix cereal
2 cups pecan halves
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
DIRECTIONS
Preheat oven to 250 degrees. In a large disposable pan combine the cereal and pecans. In a medium saucepan combine the brown sugar, corn syrup, and butter and cook over medium-high heat. Bring the mixture to a boil. Remove from heat and add the vanilla and baking soda, stir to combine. Pour this mixture over the cereal mixture and combine well coating all of the cereal and pecans. Bake for 1 hour stirring every 20 minutes (my oven cooks a little hot so be sure to watch the mixture the last ten minutes as not to burn.)
Remove from oven and pour over wax paper to cool. Break into pieces. Store in an airtight container.
Enjoy!
I found this recipe on Pinterest through www.plainchicken.com
I’m always on the lookout for a new snack recipe. Something that’s easy to have on hand for unexpected guests or to take with us in the motorhome. When I made this batch Jim and I snacked on them. I sent the rest into work with Jim for the guys to have a spicy afternoon snack. I made this on the spicy side, but you can easily cut back on the red pepper flakes. I found this recipe on Pinterest through www.planechicken.com
INGREDIENTS
1/2 cup canola oil
1 (1 oz. package) dry ranch dressing mix
3 Tablespoons red pepper flakes – more or less depending on how spicy you want it.
1 (13.7 oz. ) box of Cheez-Its
DIRECTIONS
Preheat oven to 250 degrees. In a large bowl mix together all of the ingredients making sure the crackers are evenly coated. Spread crackers on a large rimmed baking sheet. Bake for 15 – 20 minutes, stirring halfway through. Cool and store in an airtight bag or container.
Enjoy!
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