Snacks & Drinks

- Popcorn Mix
- Pecan Snack
- Overnight Macaroons
- Granola Bars
- Bread Pudding
- Vanilla Pudding
- Breakfast Shake
- Famous Ramos Gin Fizz
- Wassail (Modern)
-  Hot Mulled Cider
-  Hot Cocoa
- Single Hot Cocoa
- Eggnog
- Eggnog Punch
- Pita Sandwich (low calorie)
- Garlic Spread for Crackers
- Garlic Mayonnaise (Aioli )
- Cheese Dip
- Chili Con Queso (Cheese Dip)
- Cheese Ball
- Slim Dippers
- Pickled Eggs

Popcorn Mix:

8 C. popped corn (1/3 C. unpopped)
7 oz. dry roasted nuts
1/2 C. grated Parmesan cheese
1/2 t. chili powder
1/2 t. onion salt
1/4 C. melted butter
1/2 t. garlic salt

Toss to coat.

Pecan Snack:

8 oz. pecan halves
1/4 C. melted butter
1 1/4 oz. pkg. taco seasoning mix

Toss until coated. Spread on baking sheet. Bake 450 degrees for 5 to 7 minutes. Toss 1/2 way through. Makes 2 cups pecans.

Overnight Macaroons:

4 C. oatmeal (quick)
1 C. salad oil
2 C. brown sugar
Mix.
Next morning mix in
2 beaten eggs
1 t. almond extract
1 t. salt
Drop on greased baking sheet. Bake 325 degrees for 15 minutes. Remove promptly.

Granola Bars:

3 1/2 C. uncooked oats
1/2 C. brown sugar
1/3 C. honey, corn syrup, or molasses
1 egg, beaten
2/3 C. butter, melted
1 C. raisins
1 C. chopped nuts
1/2 t. salt
1/2 t. vanilla

Toast oats in ungreased large shallow baking pan at 350 degrees for 15 to 20 minutes. Mix with rest. Press firmly into well greased 15 1/2 x 10 1/2 jelly roll pan. Preheat oven 350 degrees. Bake 20 minutes. Cool. Cut into bars.

Bread Pudding:

2 C. breaded cubes
3 T. butter
dash salt
3 eggs, beaten
1/2 C. raisins
1/3 C. honey
1/2 t. vanilla or lemon extract
2 C. milk, scalded

Grease 1 1/2 qt. baking dish. Bake 350 degrees at 45 to 55 minutes. Serves 6.

Vanilla Pudding:

2 T. cornstarch
1/2 t. salt
1/4 C. sugar
1 egg
2 c. milk
1 T. butter
1 t. vanilla

Mix dry ingredients and set aside. Beat egg. Add milk. Stir into cornstarch mixture. Cook and stir over medium heat until mixture thickens. Cook and stir 1 minute longer. Stir in butter and vanilla. Chill. 6 Servings.

Breakfast Shake:

2/3 C. unflavored yogurt
1 T. wheat germ
2 T. orange juice (frozen)
1 egg
1 T. honey

Blend for 1-2 minutes in blender. Serves 1. Variations: Substitute grapefruit or pineapple juice, or any soft fruits for orange juice.

Famous Ramos Gin Fizz:

3/4 C. gin
1/4 C. lime juice
2 t. orange flower water
1 1/2 C. milk
1/4 C. confectioners' sugar

Shake for 2 minutes. Pour over ice. Serves 4.

Wassail (Modern):

1/2 C. water
2 sticks of cinnamon or 1/4 t. powdered ginger and 3 slices of lemon
1/8 t. pwd. cloves
1/4 t. nutmeg
1 C. sugar

Boil these together for 5 minutes, and strain. Heat, but do not boil, 1 pt. cranberry juice with 1 pt. lemon juice and 1 qt. red wine. Serve with lemon slices. Serves 20.

Hot Mulled Cider:

1 gal. cider
1/2 C. brown sugar
20 to 25 whole cloves
4 or 5 (3") cinnamon sticks
10 to 15 whole allspice

Bring to boil, simmer uncovered 30 minutes. 15 servings.

Hot Cocoa:

1/2 C. sugar
1/3 C. cocoa
4 C. milk
1 t. vanilla

Mix sugar and cocoa with a little milk until smooth. Add rest, heat. Serves 4.

Single hot cocoa:

2 T. sugar
1 T. cocoa
1 C. milk
1/4 t. vanilla

Microwave on high 1 minute.

Eggnog:

1/2 C. sugar
1/4 t. cinnamon
3 eggs, separated
1 C. light cream
dash allspice
1/8 t. nutmeg
2 C. milk
nutmeg

Beat egg whites at high speed until soft speaks form. Gradually beat in half of sugar until stiff peaks form. Beat egg yolks, add rest of sugar and spices. Fold into whites. Stir in milk and cream. Sprinkle each serving with nutmeg. 12 servings.

Eggnog Punch:

1 1/2 quarts dairy eggnog
1 quart lime sherbet

Into a small punch bowl pour eggnog. Top with scoops of lime sherbet.

Pita Sandwich (Low Calorie):

1/2 slice small pita bread
1 oz. cooked turkey, diced
5 slices cucumber
1 slice tomato
1/4 C. alfalfa sprouts
2 oz. low calorie dressing

Place ingredients into pocket bread. Calories 105.

Garlic Spread for Crackers:

30 garlic cloves (about 2 bulbs)
8 oz. soft cream cheese
1/2 t. Worcestershire sauce
6 drops bottled red pepper sauce
1/4 C. chopped parsley
1 T. oil
1 T. mayonnaise
1 t. lemon juice
1/4 t. salt

Preheat oven 325 degrees. With flat side of a long knife, press down on each garlic clove until the skin splits. Remove and discard skin. Arrange garlic in baking dish in single layer. Toss with oil to coat. Bake 45 minutes. Cool. In food processor, puree garlic. Add rest. Process until completely smooth. Refrigerate at least 24 hours or up to 2 days. Let stand at room temperature one hour before serving. Serve with crackers. Has nutty flavor. Makes 1 1/3 C.

Garlic Mayonnaise (Aioli ):

3 cloves garlic
1 egg
1 C. salad oil
2 T. lemon juice
1/4 t. salt
dash pepper

Makes 1 C.

Cheese Dip:

1 C. grated cheese
1/2 C. cream cheese
2 T. unflavored yogurt
chopped onion, chives or other herbs to taste.
salt and pepper to taste.

Mix well. Store in refrigerator up to a week, less if you have added raw onion or herbs to the mixture. Serve with crackers or raw vegetables (cucumbers, carrots, celery, green peppers, green onions, and cauliflowers).

Chili Con Queso (Cheese Dip):

2 T. butter
1 large onion, chopped
1 green pepper, chopped
2 T. flour
1 C. chicken broth
3/4 C. Velveeta, shredded
3/4 C. Monterey Jack cheese, shredded

In saucepan, melt butter and saute onion and green pepper 5 minutes. Stir in flour and gradually add broth. Stir over low heat until sauce thickens. Add cheese and let it melt until sauce is smooth. Season with salt and pepper. Serve hot with tostadas. Serves 4.

Cheese Ball:

1/2 lb. Swiss Cheese, shredded
1/2 lb. Cheddar Cheese, shredded
8 oz. cream cheese, softened
1 T. strong mustard
1 C. chopped walnuts
2 parsley sprigs chopped
Assorted crackers

Mix cheeses and mustard until smooth and well combined. Refrigerate until firm enough to form into a ball. Mix nuts and parsley together. Roll cheese ball in nut mixture. Refrigerate until serving. To serve: Place on tray; surround with crackers. 20 servings.

Slim Dippers:

Mix any combo of horseradish, mustard, dry soup mix, herbs, minced green onion, curry powder, capers or anchovy paste with yogurt, sour cream or small-curd cottage cheese for a low-calorie dip. Whirl cottage cheese in blender to smooth out lumps.

Pickled eggs:
Immerse peeled hard-boiled eggs, onion slices and pickling spice in hot vinegar colored with beet juice. Cover tightly and refrigerate for 2 weeks before eating.