Posted by Trish | Under Appetizers, Snacks
Saturday Oct 8, 2011
Submitted by Sara Brown
Makes 8 Cups
Ingredients
| ½ stick butter, cubed |
|
3 tbsp brown sugar, light or dark |
| 1 tsp cinnamon, ground |
|
1½ c. Crispix cereal |
| 1½ c. animal crackers |
|
1½ c. Honey bear-shaped crackers or cookies |
| 1 c. Bite-Sized Shredded Wheat |
|
1 c. miniature pretzels |
Directions
- Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
- In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
- In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
- Pour butter over mixture & toss to coat. Evenly spread mixture on the baking pan.
- Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
- Store in an air-tight container.
Chef’s Note: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.
Posted by Trish | Under Appetizers, Condiments, Sauces
Tuesday Aug 17, 2010
Submitted by Heresy
Ingredients
| 1 c. dried figs, chopped |
|
½ c. water |
| 1 tbsp olive oil |
|
1 tbsp balsamic vinegar |
| 1 tsp dried rosemary |
|
1 tsp dried thyme |
| ¼ tsp cayenne pepper |
|
2/3 c. kalamata olives, chopped |
| 2 cloves garlic, minced |
|
1/3 c. toasted walnuts, chopped |
| 1 (8 oz.) package cream cheese |
|
Salt & pepper to taste |
Directions
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Posted by Trish | Under Appetizers, Confections, Dessert
Thursday Mar 26, 2009
Submitted by NutsOnTheNet.com
Serves 6-8
| 1 large egg white |
|
¼ c. loosely packed light brown sugar |
| ½ tsp vanilla extract |
|
2 c. Zenobia Mammoth Pecans |
| ¼ c. sweetened coconut flakes |
|
|
1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy. Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated. Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours. Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.
Posted by Trish | Under Appetizers
Tuesday Feb 10, 2009
Submitted by The Crab Place
Serves 4
| 1 lb. lump crab meat |
|
2 large cucumbers, diced |
| 1 tbsp lemon juice |
|
¼ tsp salt |
| ¼ tsp paprika |
|
¼ tsp tarragon |
| 2 tsp parsley flakes |
|
1 c. sour cream |
1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.
Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.
Posted by Trish | Under Appetizers, Dinner, Seafood
Wednesday Nov 5, 2008
Submitted by CrabPlace.com
Serves 6-8
| 1 pt. shucked oysters |
|
4 c. all-purpose flour |
| 1 c. cracker meal (or crushed crackers) |
|
2 c. vegetable oil |
| 2 tbsp butter |
|
1 tbsp sea salt |
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
