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Thanksgiving noshes

Story and photos by Angie Sutton

www.mothersapronstrings.com

I’m sitting here thinking about what I might share with readers this week. A few minutes go by and I ask my hubby if he has some idea to inspire me. He quickly suggests I do something with crafts.

Um. Well. This chick isn’t particularly talented in the area of do-it-yourself ventures like “Five scarves you can make at home in 15 minutes” or “how to create a vintage jewelry wreath.” My sister inherited those talents and does a fine job of creating masterpieces worthy of that pin website. Personally I find crafting to be very stressful. Unless, of course, I’m crafting with food!

I can assemble a pretty cool gumdrop Christmas tree or a turkey fashioned out of cookies and corn candy. Let me loose with an ice cream cone and a teepee you shall have! Perhaps these are my favorite crafts because they entail snacking along the way. I mean it’s only proper to taste the ingredients prior to using them to ensure they are of good quality, right?

With the Thanksgiving holiday right around the corner, I thought I would share some recipes for fantastic snacks too. Arrange the snacks on a few colorful trays, add the food-craft snacks and you’ll have a beautiful table that is kid-friendly too.


Caramel Corn

Source: Deb Jury

6 quarts popped corn, unflavored
2 sticks butter
1/2 c. white corn syrup
2 c. light brown sugar
1 tsp. salt
1/4 tsp. cream of tartar
1 tsp. soda

Put popped corn in a large bowl or two medium bowls. Combine butter, syrup and brown sugar. Boil for 6 minutes, stirring constantly. Add salt, cream of tartar and soda and stir until combined. Pour over popped corn and toss to coat evenly. Pour onto large cookie sheets covered with aluminum foil to form a single layer. Bake in a 200 F oven and stir every 15 minutes for one hour.


Pizza Biscuit Wreath

2 cans (12 oz. each) refrigerated buttermilk biscuits
60 small slices (1 1/2 inch) pepperoni
5 sticks Colby-Monterey Jack cheese, each cut into 4 pieces
1 egg, beaten
2 T. shredded Parmesan cheese
1/2 tsp. Italian seasoning
1 (8 oz.) jar pizza sauce or marinara

Heat oven to 375 F. Spray a large cookie sheet with cooking spray or use a parchment paper liner. Separate one can of dough into 10 biscuits; keep second can refrigerated. Press each biscuit into a 3-inch round. Place 3 pepperoni slices and 1 piece of cheese on each dough round. Wrap enough dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni and cheese. Leaving a 4-inch hole in the center, arrange 8 balls, seam side down and sides almost touching, into a ring on the cookie sheet. Arrange remaining 12 balls, sides almost touching, around the outer edge of the first ring. Brush rings with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning. Bake 18 to 20 minutes or until golden brown. Meanwhile, warm the pizza sauce in a small glass bowl. Carefully slide the pizza ring onto a serving platter and place the pizza sauce bowl in the middle.


Sausage Stuffed Mushrooms

15 large fresh mushrooms
2 Tbsp. butter, divided
2 Tbsp. chopped onion
1 Tbsp. lemon juice
1/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
4 oz. bulk Italian sausage
1 Tbsp. fresh parsley
2 Tbsp. Panko (bread crumbs)
2 Tbsp. grated Parmesan cheese

Remove stems from mushrooms and chop stems finely. Blot with paper towel to remove moisture. Set mushroom caps aside. In a large skillet, melt 1 1/2 tablespoons butter and cook stems and onions until tender. Stir in lemon juice, basil, salt and pepper; cook until the liquid has evaporated. Cool this mixture. In a large bowl, combine the cooled mushroom mixture, sausage and parsley; stuff into the reserved mushroom caps and set on greased baking sheet. In another bowl, combine Panko and cheese and sprinkle over the top of the mushrooms. Place a small dot of butter on top of each stuffed mushroom. Bake at 400 F for 20 minutes or until sausage is no longer pink. Serve hot.


Rueben Pinwheels

1 package (8 oz.) cream cheese, softened
3 Tbsp. spicy brown mustard
1/4 tsp. prepared horseradish
5 (10-inch) flour tortillas
7 packages (2 oz. each) thinly-sliced corned beef
15 slices Swiss cheese
1 can (14 oz.) sauerkraut, rinsed and well drained

In a small bowl, beat the cream cheese, mustard and horseradish until well combined. Spread a tablespoon of cream cheese mixture on a tortilla. Layer the tortilla with eight slices corned beef, three slices Swiss cheese, another tablespoon of cream cheese mixture and 1/2 cup sauerkraut. Roll it up tightly. Repeat for remaining tortillas. Refrigerate for at least 1 hour. Cut each roll into 1/2-inch slices.


Tortellini Kabob Appetizers

20 refrigerated or frozen cheese tortellini
1/2 c. Italian salad dressing
8 thin slices provolone cheese
8 thin slices Genoa salami
20 large pimiento-stuffed green olives
20 toothpicks or party picks

Cook tortellini according to package directions; drain and rinse with cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 3 to 4 hours. Place a slice of cheese on each slice of salami; roll up tightly and cut into thirds. Drain tortellini and discard dressing. Thread a tortellini, salami roll-up and olive on a toothpick or party pick to serve.

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