Critter Crunch

Sara Says: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.

Critter Crunch
 
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
  • 3 tbsp brown sugar, light or dark
  • ½ stick butter, cubed
  • 1 tsp cinnamon, ground
Instructions
  1. Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside.
  2. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended.
  3. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine.
  4. Pour butter over mixture & toss to coat. Evenly spread mixture on the baking pan.
  5. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature.
  6. Store in an air-tight container.

 

Photo Courtesy of Lenore Edman on Flickr

Fig & Olive Tapenade

Fig & Olive Tapenade
 
Author: 
Recipe type: Appetizer
Cook time: 
Total time: 
Ingredients
  • 1 c. dried figs, chopped
  • ½ c. water
  • ⅔ c. Kalamata olives, chopped
  • ⅓ c. toasted walnuts, chopped
  • 8 oz. cream cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • salt & pepper to taste
Instructions
  1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
  2. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
  3. Add olives & garlic, & mix well. Season with salt & pepper to taste.
  4. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Photo Courtesy of Meal Makeover Moms on Flickr

Candy Coated Pecans

Candied Pecans by Julie Magro on FlickrSubmitted by NutsOnTheNet.com
Serves 6-8

Ingredients

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

Directions

  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.

Crab Cocktail

Submitted by The Crab Place
Serves 4

Ingredients

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

Directions

  1. Lump Crab MeatCombine 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.

Holiday Fried Oysters

Submitted by The Crab Place
Serves 6-8

Ingredients

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

Directions

  1. 1 pt. shucked oysters from The Crab PlacePrepare 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).
  2. 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!