Snacks
- Festive Sausage Balls: Sausage balls with dips, made with pork sausage, cheese, biscuit mix, and chopped green onions. INGREDIENTS: 1 pound bulk breakfast sausage 8 ounces finely shredded Cheddar cheese 3 cups biscuit baking mix 1/2 cup finely minced green onion 1/4 cup finely minced red bell pepper PREPARATION: Combine all ingredients and mix well. This can be done by hand, with a heavy duty mixer, or in a large food processor. Shape into small balls and place on a baking sheet (with sides). Bake at 350 degrees for 12 to 15 minutes, until browned on bottoms.
- Artichoke Dip With Roasted Red Peppers: An easy dip, baked with Parmesan cheese, mayonnaise, artichokes, and chopped roasted red pepper. INGREDIENTS: 1 cup mayonnaise 1 cup grated Parmesan cheese 1 can or jar (12 to 14 ounces) artichoke hearts, drained, not marinated 1/8 teaspoon garlic powder 1/8 teaspoon onion powder, optional 1/4 cup minced roasted red pepper PREPARATION: Combine all ingredients; spread in a pie plate or shallow 1-quart baking dish. Bake at 350 degrees for 30 minutes. Serve cold or heat in the oven for about 10 minutes at 350 degrees. Don't reheat in the microwave or dip might separate.
- Broiled Barbecued Chicken Wing: Scroll down to see more chicken wing recipes. INGREDIENTS: 16 to 20 chicken wings 2 tablespoons prepared mustard 1/4 cup cider vinegar 3/4 cup ketchup 1/2 cup molasses 2 tablespoons vegetable oil 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon Tabasco sauce PREPARATION: Wash chicken wings and pat dry. Cut off and discard chicken wing tips; cut each wing in half at the joint. Preheat broiler and oil broiler pan. Line inside of broiler pan with foil to catch drips. Arrange chicken wings on broiler pan.
- Dijon-Deviled Eggs: These deviled eggs are always a hit. Scroll down to see more egg recipes. INGREDIENTS: 6 hard-boiled eggs 2 tablespoons mayonnaise 1 1/2 teaspoons Dijon mustard 1 green onion, very thinly sliced (slice a little of the green and keep separate from white) a few leaves of fresh flat-leaf parsley, finely chopped, optional freshly ground black pepper salt, to taste paprika, optional PREPARATION: Halve or quarter eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste.