Party Snack Recipes

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#6666CC" TEXT="#080000" background="2bfc01573.jpg"> <div> <FONT SIZE="4" COLOR="#FFFFFF" FACE="Arial" >RadioZX</FONT>     |     <A HREF="default.htm" TARGET="_top" TITLE="RadioZX">home</A>                  back to  <A HREF="party_directory.htm" TARGET="_top" TITLE="Party Directory">Party Directory</A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="world_news.htm" TARGET="_top" TITLE="World News">World News</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="world_chronology.htm" TARGET="_top" TITLE="World Chronology">World Chronology</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="editorials.htm" TARGET="_top" TITLE="Editorials">Editorials</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="chat.htm" TARGET="_top" TITLE="Chat">Chat</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="fun.htm" TARGET="_top" TITLE="Fun">Fun</A><FONT SIZE="2" COLOR="#FFFFFF" FACE="Symbol" >   ·   </FONT><A HREF="about_us.htm" TARGET="_top" TITLE="About Us">About Us</A></div> <div> <I>Party Snack Recipes</I></div> <div> </div> </td> </tr><tr> <td valign="top" width=210 BGCOLOR="#FFFFFF" TEXT="#080000" background="2bd4d2013.jpg"> <div> <A HREF="party_directory.htm" TARGET="_top" TITLE="Party Directory"><IMG SRC="2bc90e0e0.png" border=0 width="14" height="14" ALT="up" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></A>   <IMG BORDER="0" SRC="1x1.gif" HEIGHT="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" WIDTH="14">     <A HREF="outdoor_cooking_recipes.htm" TARGET="_top" TITLE="Outdoor Cooking Recipes"><IMG SRC="2bca0e0e0.png" border=0 width="14" height="14" ALT="previous" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></A>  <A HREF="ac_photo_gallery.htm" TARGET="_top" TITLE="AC Photo Gallery"><IMG SRC="2bcb0e0e0.png" border=0 width="14" height="14" ALT="next" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></A></div> <div> <A HREF="extreme_spring_break_party.htm" TARGET="_top" TITLE="Extreme Spring Break Party">Extreme Spring Break Party</A></div> <div> <A HREF="top_10_world_parties.htm" TARGET="_top" TITLE="Top 10 World Parties">Top 10 World Parties</A></div> <div> <A HREF="iditarod_sled_dog_race.htm" TARGET="_top" TITLE="Iditarod Sled Dog Race">Iditarod Sled Dog Race</A></div> <div> <A HREF="maker_faire.htm" TARGET="_top" TITLE="Maker Faire">Maker Faire</A></div> <div> <A HREF="kodiak_crab_festival.htm" TARGET="_top" TITLE="Kodiak Crab Festival">Kodiak Crab Festival</A></div> <div> <A HREF="extreme_new_years_party.htm" TARGET="_top" TITLE="Extreme New Years Party">Extreme New Years Party</A></div> <div> <A HREF="body_and_brain_buzz.htm" TARGET="_top" TITLE="Body and Brain Buzz">Body and Brain Buzz</A></div> <div> <A HREF="outdoor_cooking_recipes.htm" TARGET="_top" TITLE="Outdoor Cooking Recipes">Outdoor Cooking Recipes</A></div> <div> <B>Party Snack Recipes</B></div> <div> <A HREF="ac_photo_gallery.htm" TARGET="_top" TITLE="AC Photo Gallery">AC Photo Gallery</A></div> <div> <A HREF="jack_shitt.htm" TARGET="_top" TITLE="Jack Shitt">Jack Shitt</A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <B><IMG SRC="2c0d59290.gif" border=0 width="89" height="41" ALT="RadioZX logo" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <div> <B>                Hot Headlines...  </B><FONT SIZE="2" COLOR="#3300FF" FACE="Arial" ><IMG SRC="06823230.png" border=0 width="35" height="35" ALT="newspaper Hot Headlines" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="0696a240.png" border=0 width="106" height="36" ALT="lizard running" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">  </FONT><FONT SIZE="2" COLOR="#000000" FACE="Arial" ><B>for people on the Run!</B></FONT></div> <bR> <div> <A HREF="http://www.adamschocoltae.com" TARGET="_top" TITLE="http://www.adamschocoltae.com"><IMG SRC="1753ccc00.jpg" border=0 width="460" height="192" ALT="Premium Chocolates" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></A></div> <div> Chocolate Lover?</div> <div> If your girl has an ongoing love affair with chocolate . . .</div> <div> why not give her the best the world has to offer? </div> <div> <B>Spaghetti Sauce</B></div> <div> Serves 6</div> <div> 3 Tbsp pure olive oil</div> <div> 1 medium yellow onion, peeled and diced</div> <div> 1 celery stalk, finely chopped1 small carrot, peeled and finely chopped</div> <div> 1 pound lean ground beef (I use ground round)</div> <div> 3/4 cup milk</div> <div> 3/4 cup dry white wine</div> <div> 3 pounds plum (Roma) tomatoes, peeled, seeded and diced </div> <div> Or 28 oz canned tomatoes, I use canned</div> <div> 6 ounces canned tomato sauce</div> <div> pinch ground nutmeg, about 1/8 tsp</div> <div> salt (I use 2 teaspoons) </div> <div> red pepper flakes</div> <div> In a large, heavy frying pan over medium-low heat, heat the olive oil. Add the onion and saute, stirring frequently, until it is translucent, about 8 minutes. Add the celery and carrots and saute, stirring frequently, for 10 minutes. I use the mini-processor for the onions and the celery/carrots.</div> <div> Add the ground beef and salt, breaking it up with a fork, and saute, stirring frequently, until the beef just loses its color. </div> <div> Stir in the milk and simmer until it has evaporated, about 8 minutes. Add the wine and simmer until it has evaporated, about 8 minutes longer.</div> <div> Add the tomatoes, tomato sauce and nutmeg and red pepper flakes to taste. Increase the heat to medium, bring the sauce to a simmer then reduce the heat to very low. Simmer for at least 3 hours, uncovered.</div> <div> If not using immediately, store in a tightly covered container in the refrigerator for up to 1 week.</div> <div> - Add 2 cloves of minced garlic with the celery/carrots.</div> <div> - Add salt immediately when sauteing the meat to extract its juices.</div> <div> - Cook the meat in milk before adding wine and tomatoes to protect it from the acidic bite of the tomatoes.</div> <div> - Cook, uncovered, at the merest simmer for a long, long time; no less than 3 hours is necessary, more is better.</div> <bR> <div> all these Recipes Make 6 servings</div> <bR> <div> <B>QUICK VEGETABLE SOUP</B></div> <div> 1 tablespoon olive oil</div> <div> 1 medium onion, chopped</div> <div> 1 garlic clove, minced</div> <div> One 32-ounce bottle tomato-vegetable juice, such as V8 brand</div> <div> One 16-ounce package frozen mixed vegetables, preferably an Italian-style mixture with cauliflower, green beans, carrots, and zucchini</div> <div> 1/4 cup pasta for soup, such as ditalini or orzo</div> <div> 1 tablespoon store-bought pesto or 1/2 teaspoon dried basil</div> <div> Salt and freshly ground black pepper to taste</div> <div> Freshly grated Parmesan cheese for serving</div> <bR> <div> Bring a medium saucepan of lightly salted water to a boil.</div> <div> Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until it is fragrant, about 1 minute. Stir in the tomato-vegetable juice and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Stir in the vegetables and cook until they are heated through, about 15 minutes.</div> <bR> <div> While the soup is simmering, add the pasta to the boiling water. Cook according to the package instructions until the pasta is barely tender, keeping in mind that it will cook further in the soup. Drain the pasta. Stir the pasta and pesto into the soup. Cook until the pasta is completely tender, about 5 minutes. Season the soup with salt and pepper.</div> <div> Serve hot, sprinkling each serving with the Parmesan cheese.</div> <bR> <div> <B>SPICED HONEY-GLAZED NUTS</B></div> <div> 4 cups assorted unsalted roasted mixed nuts</div> <div> 1/3 cup honey</div> <div> 1/3 cup light corn syrup</div> <div> 1/2 cup sugar</div> <div> 1 tablespoon salt</div> <div> 1 1/2 teaspoons ground cumin</div> <div> 1 1/2 teaspoons chili powder</div> <div> 1/2 teaspoon ground hot red (cayenne) pepper</div> <bR> <div> Position a rack in the center of the oven and preheat the oven to 350 degrees.</div> <bR> <div> Spread the nuts on a large rimmed baking sheet. Bake just until the nuts are warm to the touch, about 3 minutes. Remove the baking sheet from the oven. Drizzle the nuts with the honey and corn syrup, and mix well. Continue baking, stirring often with an oiled spatula (the nuts on the edges of the baking sheet will cook more quickly than the ones in the center), until the liquid has evaporated into a glaze, 10 to 12 minutes.</div> <bR> <div> Mix the sugar, salt, cumin, chili powder, and red pepper in a large bowl. Add the nuts and mix well to coat them with the spiced sugar. Transfer to a clean baking sheet and let cool, breaking apart any nuts that stick together. The nuts will crisp as they cool. (The nuts can be stored in an airtight container at room temperature for up to 1 week.)</div> <bR> <div> <B>Caramel Corn</B></div> <div>    1. 6 quarts popped popcorn</div> <div>    2. 2 cups packed brown sugar</div> <div>    3. 1 cup butter or margarine</div> <div>    4. 1/2 cup corn syrup</div> <div>    5. 1 teaspoon salt</div> <div>    6. 1 tablespoon vanilla extract</div> <div>    7. 1/2 teaspoon baking soda</div> <bR> <div>    1. Place popcorn in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13-in. x 9-in.x 2-in. baking pans. Bake, uncovered, at 250 degrees F for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight container or plastic bags.</div> <div> Yield: 22 servings</div> <div> Dr. Adrew Weil says to cook a cup of popcorn kernels with a 1/4 cup Olive Oil. Man, that stuff tastes fanatstic and it is healthy for you too! Corn syrup = a no-no</div> <div> This recipe has lots of sugar and corn syrup, totally off limits for me! It is not fat and calories that cause weight gain, it is sugar and refined carbs. I would never make a recipe like this.</div> <div> EEK!!! Corn syrup is one of the worst things that you can use as an ingredient. It is a modified and unnatural sweetener. It is not allowed to be used in Europe. I wish that the US would catch on. I agree with many of the others here who said that same thing. The nuts are a healthy snack, as long as you control the amount you eat.</div> <div> snack plates as dinner for movie nights. I cut up lots of fruits and veggies and serve it with crackers and cheese and a cup of soup or a sandwich. Having the fruit and veggies accessible for snacking makes me feel much better than reaching for popcorn or candy.</div> <bR> <div> <B>Chocolate Caramel Bars</B></div> <div>    1. 2 1/4 cups all-purpose flour, divided</div> <div>    2. 2 cups quick-cooking oats</div> <div>    3. 1 1/2 cups packed brown sugar</div> <div>    4. 1 teaspoon baking soda</div> <div> delet   5. 1/2 teaspoon salt</div> <div>    6. 1 1/2 cups cold butter or margarine</div> <div>    7. 2 cups semisweet chocolate chips</div> <div>    8. 1 cup chopped pecans</div> <div>    9. 1 (12 ounce) jar caramel ice cream topping</div> <bR> <div>    1. In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes. Sprinkle with the chocolate chips and pecans.</div> <div>    2. Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.</div> <div> Yield: 54 servings</div> <bR> <div> A regularly scheduled movie night at home is a wonderful family tradition that helps to build bonds and create lasting memories. Of course, movie night wouldn't be complete without popcorn and snacks, right? Your kids would certainly agree.</div> <bR> <div> To avoid your family filling up on snacks during the movie, place an emphasis on the balance between a delicious dinner before and a reasonable amount of snacking during the show. This can be accomplished by offering soup as a main course prior to show time. This quick vegetable soup hits the spot and leaves room for popcorn later. It also serves well with a side of crusty French bread or grilled cheese sandwiches.</div> <bR> <div> And if you want to make the night even more eventful, create a new tradition beyond popping corn by having family members help bake these easy, delicious glazed nuts ahead of time. After one bite, they will want it served for every movie night!</div> <bR> <div> <B>Dessert -- Chocolate Espresso Brownies </B></div> <div> 1 and one third cup flour</div> <div> One quarter tsp. baking powder</div> <div> One half tsp. baking soda</div> <div> One quarter tsp. salt</div> <div> Three quarters cup sugar</div> <div> One half cup butter</div> <div> One third cup light corn syrup</div> <div> One half cup espresso coffee or other strong brewed coffee</div> <div> 16 oz. semisweet chocolate squares</div> <div> 4 eggs</div> <div> 2 tsp. vanilla </div> <bR> <div> Combine flour, baking powder, baking soda and salt in a large bowl and set aside. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch. Add chocolate mixture to flour mixture and mix with a hand mixer. Add eggs and vanilla and mix again. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve. </div> <bR> <div> The Skinny: Use your favorite sugar and egg substitutes. The best way to cut the fat and calories from this dish is to make it in a household where children and teen-agers live. I promise that you will not get more than one of these brownies before they are consumed. And you won't be tempted by leftovers the next day....there won't be any left!</div> <bR> <div> <B>Chewy Chocolate Chip Cookies</B></div> <div> INGREDIENTS</div> <div> 2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)</div> <div> 1/2 teaspoon table salt </div> <div> 1/2 teaspoon baking soda </div> <div> 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly</div> <div> 1 cup brown sugar (light or dark), 7 ounces</div> <div> 1/2 cup granulated sugar (3 1/2 ounces)</div> <div> 1 large egg </div> <div> 1 large egg yolk </div> <div> 2 teaspoons vanilla extract </div> <div> 1 - 2 cups chocolate chips or chunks (semi or bittersweet)</div> <div> 1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.</div> <div> 2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.</div> <div> 3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month -- shaped or not.)</div> <div> 4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.</div> <bR> <div> Editors note</div> <div> To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut</div> <bR> <div> <B>Soft Chocolate Chip Cookies</B></div> <div> 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)</div> <bR> <div> Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. </div> <div> In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. </div> <div> Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. </div> <div> Yield: 72 servings</div> <bR> <div> <IMG SRC="175430de0.jpg" border=0 width="304" height="222" ALT="Whole-Wheat Chocolate Chip Cookies" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <B>Whole-Wheat Chocolate Chip Cookies</B></div> <div> 3/4 cup rolled oats 1 cup whole-wheat flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup butter, softened 1/4 cup canola oil 1/3 cup granulated sugar 1/3 cup brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup chocolate chips </div> <bR> <div> Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. </div> <div> Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. </div> <div> Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely. </div> <div> Yield: 30 servings</div> <div> <IMG SRC="175530de0.jpg" border=0 width="304" height="222" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <B>Oatmeal Chocolate Chip Cookies</B></div> <div> 2 cups rolled oats (not quick-cooking) 1/2 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup tahini 4 tablespoons cold unsalted butter, cut into pieces 2/3 cup granulated sugar 2/3 cup packed light brown sugar 1 large egg 1 large egg white 1 tablespoon vanilla extract 1 cup semisweet or bittersweet chocolate chips 1/2 cup chopped walnuts </div> <bR> <div> Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. </div> <div> Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts. </div> <div> With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart. </div> <div> Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch. </div> <div> Yield: 45 servings</div> <bR> </td> </tr></table></body>