THE NEW YEAR IS COMING!!!!

As another year comes to an end - we have many things to be grateful for. We can look back on all that has happened and give thanks - or maybe wonder why something has happened - or hasn’t happened. Could it have been - it happened so that you would learn a lesson, or learn compassion, or learn patience??? Whatever it was - it was in 2016. Now 2017 is coming very fast - and it’s time to start anew.

We will make our New Year’s Resolutions - whatever they may be - and we will most likely break them!

Many of us will be hosting parties for friends and families, or going to anothers’ party - and what a great time to bring something special to celebrate the end of one year and the beginning of a fresh new year!

This thread is for all those finger food recipes, appetizers, and special treats you will be preparing - as well as the meals you will be cooking.

Wishing everyone here at RSN and your families a Happy New Year -

Kitchen Witch

Fiesta Krunch

     Yield:  16 cups

1/2 cup corn syrup made with brown sugar
4 cups corn flakes
8 cups popped corn
2 cups corn chips
1 cup tortilla chips
1 cup roasted peanuts
1/2 cup margarine or butter
1/4 cup brown sugar, packed
1 1.25-ounce package taco seasoning mix

Pre-heat over to 250°F. In a large roasting pan combine corn flakes, popped corn, corn chips, tortilla chips and peanuts. In medium saucepan, combine corn syrup, margarine, brown sugar and taco seasoning. Bring to boil over medium-high heat, stirring constantly.

Kitchen Witch
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HOT & SPICY NUTS
MAKES 2 ½ C.

1 T. oil
2 t. sugar
½ t. pepper
½ t. cinnamon
½ t. ginger
½ t. red pepper

1 jar (11 oz.) mixed nuts (2 1/3 c.)
1/8 t. salt

Heat oven to 325* F. Heat oil and sugar in small saucepan over low heat until hot. Remove from heat; add spices and stir. Let stand 5 minutes for flavors to develop. Place nuts in medium bowl, add oil mixture and coat well. Spread evenly on baking sheet. Bake, stirring occasionally, 15 minutes until nuts are toasted. Cool on wire rack.
Sprinkle with salt; toss to coat. Store airtight. Will keep for 2 months.

Kitchen Witch
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HOT GARLIC POTATO CHIPS

2 bags good quality unflavored potato chips, such as Cape Cod
4 T. butter
1 T. finely chopped or pressed garlic
Salt
1/8 t. freshly ground black pepper
2 T. chopped parsley

Place the potato chips on sheet pan and place in preheated 300* F. oven until hot.
While the chips are warming in the oven, heat butter and garlic in saucepan without allowing the garlic to brown. Place the hot chips in a bowl large enough to hold them comfortably. Working quickly, drizzle the garlic butter over the chips and toss them to coat. Sprinkle with salt, pepper and chopped parsley. Toss again to distribute. Serve immediately.

Kitchen Witch
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Texan Cocktail Nuts

1/2 cup butter melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
3/4 cup unsalted shelled pistachios
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt to taste
White pepper to taste

Preheat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.
Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels (labeled for use with food) to dry. Season with garlic salt and white pepper.

Kitchen Witch

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Honey-Mustard Pretzel Snacks

1/4 cup margarine or butter
1/4 cup honey mustard
1 tsp Worcestershire sauce
1/4 tsp garlic powder
10 cups small pretzels

  1. Melt margarine in saucepan. Remove from heat add honey mustard, Worcestershire, garlic powder. 2. Put pretzels in a baking pan lined with tin foil. 3. Pour mixture over pretzels; toss gently. Make sure they are coated. Bake @ 300 degrees for 25 minutes stirring every 10. 4. Spread on foil to cool. Store in airtight container. Best if stored 3 days before eating.
    NOTES:
    Some like to add a couple dashes of hot pepper in their mixture.

Kitchen Witch

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Fried Tortilla Chips

Even though the supermarket provides a bewildering array of choices when it comes to tortilla chips, these are worth the effort.

8 fresh corn tortillas (the best ones you can find)
oil for frying

salt to taste

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about an inch of oil in a large frying pan over medium-high heat to 350°F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned (about 1 minute or less). Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

Kitchen Witch
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NACHO SNACK MIX

4 c. Crispix
1 can (4 ½ oz.) cheese ball snacks
3 c. corn chips
2 c. pretzels
1 c. cheese flavored snack crackers
2 T. taco seasoning
½ c. vegetable oil
½ c. butter, melted

Combine first five ingredients. Spread in two ungreased jelly roll pans. Combine taco seasoning, oil and butter; pour over mixture and toss to coat. Bake at 200 * F. for 2 hours, stirring every 30 minutes. Cool. Store airtight. Makes 4 quarts.

Kitchen Witch

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SPICY PISTACHIOS
MAKES 4 CUPS

3 T. butter or margarine, melted
¼ c. Worcestershire sauce
1 t. ground chipolte chile pepper
½ t. garlic powder
½ t. cinnamon
4 c. shelled dry-roasted pistachios (about 8 c. unshelled)

Combine butter, sauce, pepper, garlic powder and cinnamon. Toss with nuts. Arrange on lightly greased baking sheet. Bake at 350* F. 20 to 25 minutes, stirring after 10 minutes. Arrange in single layer on wax paper; cool. Store airtight.

Kitchen Witch

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KENTUCKY BOURBON PECAN TARTS
MAKES 5 DOZEN

CREAM CHEESE PASTRY:
1 c. (2 sticks) butter
6 oz. cream cheese
2 c. flour
1/8 t. salt

PECAN FILLING:
3 eggs
1 c. real brown sugar corn syrup
1 c. sugar
1/4 c. bourbon
2 T. margarine or butter, melted
1 t. vanilla
2 c. finely chopped pecans

Confectioners sugar (optional)

Preheat oven to 350* F. To prepare cream cheese pastry, cream together butter and cream cheese. Cut flour and salt into creamed mixture with pastry blender. Shape pastry dough into two balls; chill for at least 20 to 30 minutes or until dough is easy to handle. On floured surface roll pastry, half at a time (keeping other half chilled), 1/8-inch thick. Cut into 2-1/4 -inch rounds. Press pastry rounds into bottoms and up sides of 1-3/4 x 1-inch muffin cups. Refrigerate.

To prepare pecan filling, beat eggs slightly with a fork in medium bowl. Stir in corn syrup, sugar, bourbon, margarine and vanilla until well blended. Spoon 1 heaping teaspoon pecans into each pastry-lined cup; top with 1 tablespoon corn syrup mixture. Bake 20 to 25 minutes or until lightly browned and cake tester inserted in center of tart comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks. Store in tightly-covered container. If desired, just before serving, sprinkle with confectioners sugar.

Kitchen Witch
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CHOCOLATE DECADENCE TART

FILLING:
6 oz. semi sweet chocolate
2 eggs
1/3 c. heavy cream

CRUST:
2 pkgs. chocolate graham crackers
1/2 c. melted butter
1 egg white

Blend graham crackers, melted butter and egg white in food processor until dough forms a ball. Press into fluted tart shell and bake at 350* F. for 15 to 18 minutes. Cool completely on wire rack. Melt chocolate in top of double boiler. Whisk eggs and heavy cream until smooth. Pour into cooled tart shell and refrigerate. Garnish with chocolate whipped cream.

Kitchen Witch
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Easy Cherry-Filled Napoleons
Ingredients:
1 pkg. (3.4 oz.) pkg. vanilla instant pudding mix
1 container (8 oz.) sour cream
1/2 pkg. (17-1/4 oz.) frozen puff pastry sheets, thawed
1 container (8 oz.) frozen whipped topping, thawed
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry or Strawberry Fruit Filling or Topping
Directions:

  1. Unfold pastry on a lightly floured surface; roll lightly to remove folds. Cut in half lengthwise. Cut each piece crosswise into 5 (2? wide) rectangles, and place on baking sheets.
  2. Bake at 400° for 12-14 minutes or until golden; remove to wire racks to cool.
  3. Beat pudding mix and sour cream at low speed with an electric mixer until thickened (about 2 minutes). Fold in whipped topping.
  4. Split pastry rectangles in half horizontally. Spoon about 3 Tbsp. filling into bottom halves, and top with 2 Tbsp. fruit filling. Cover with top; drizzle with remaining fruit filling.
    Makes 10 servings

Kitchen Witch

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      FONDUE BOURGUIGNONNE

Ingredients:

(2 lb) fillet steak

Tomato Sauce - 1 tablespoon oil
2 shallots finely chopped
1 clove garlic crushed
(14oz) can chopped tomatoes
2 tablespoons tomato puree (paste)
salt and peppr
1 tablespoon chopped fresh parsley

Method:

To make the tomato sauce heat the oil in a saucepan add the shallots
and cook gently until soft.
Stir in the garlic tomatoes with their juice and tomato puree (paste).
Season with salt and pepper bring to the boil then reduce heat and
simmer uncovered for about 30 mins or until sauce has reduced and
thickened. Stir in the parsley and serve hot or cold.

Cut the steak into 1inch cubes and put into a serving dish. Each
person spears a cube of meat with a fondue fork and immerses the
meat in the hot oil to fry. The meat cube is cooked according to
individual taste.

(Serves 4-6)

Kitchen Witch
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Although New Year’s Eve is a night when many like to have a few drinks - it is nice to make Kiddie Cocktails for the little ones.

Just pour them a lemon-lime soda, or ginger ale, with a bit of cranberry juice cocktail or grenadine and a maraschino cherry or a twist of lemon or lime. It can be served in the plastic stemmed glasses that are found in the dollar stores - and they will feel so grown-up - even if they never make it till midnight because it is too late for them!

Fruit punch or a nice non-alcoholic punch is also nice. And it is nice for the designated drivers as well!!! Remember - friends don’t let friends drive drunk!

Cheese trays, relish trays, finger food trays - many can be made ahead of time which will give the host/hostess more time to enjoy the party. Many can be prepared days ahead and frozen until ready to bake! Dips and spreads usually need several hours for the flavors to blend and can be made a day ahead as well.

Don’t forget those crockpots! They can keep many things nice and warm for hours. Even flavored ciders or hot chocolate drinks!

Kitchen Witch

MINIATURE TERIYAKI PORK KABOBS

1 pound boneless pork loin, cut into 4 1/2" strips
1 11-ounce can mandarin oranges, drained
1 small green pepper, cut into 1 1/4" strips
1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon vinegar
1/8 teaspoon garlic powder
Bamboo skewers, soaked in cold water 20-30 minutes

Directions:
On bamboo skewers, thread pork strips accordion-style with the mandarin oranges. Add a green pepper strip to the ends of each skewer.
For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar, and garlic powder; mix well. Brush sauce over kabobs. Broil 6 inches from heat 5-6 minutes, turning and brushing with sauce occasionally.

Kitchen Witch

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PORK TERIYAKI

1 pound pork tenderloin, cut into 6 1/2 inch strips
2 tablespoons sliced green onion
1 tablespoon brown sugar
1/2 teaspoon ginger
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup dry sherry

Directions:
Combine all ingredients except pork strips, mix well. Add pork to marinade, cover and marinate in refrigerator at least one hour. Thread meat onto skewers. Broil or grill, turning frequently, 4-5 minutes. Serve with rice, if desired.

Kitchen Witch

CHINESE MEATBALLS

Ingredients:
1 lb. lean pork, ground
2 eggs
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. salt
1/4 tsp. MSG
3/4 c. chopped scallions
1/2 c. chopped Chinese cabbage
1/4 c. flour

Directions:
Beat eggs and add soy sauce and sugar. Add meat, scallions, and cabbage; mix until well blended. Add salt, MSG, and flour; knead well. Form into balls the size of a walnut.
Fry in hot oil about 1 inch deep. Drain on paper towels. These may be made in advance, refrigerated or frozen, and reheated. Makes 60 meat balls.

Kitchen Witch

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Scandinavian Meatballs

Ingredients:

1 1/2 cups fresh breadcrubs
  3/4 cup  milk
    1      onion, finely chopped
    2      eggs beaten
    2 tsp  salt
  1/2 tsp  freshly ground pepper
  1/4 tsp  freshly grated nutmeg
  1/4 tsp  ground allspice
    1 lb   ground beef
    1 lb   ground veal
  1/2 lb   ground lean pork
  1/4 cup  (1/2 stick) butter

Gravy:
Butter (if necessary)
1 large onion, sliced
2 1/2 Tbsp all-purpose flour
2 cups canned beef consomme
1 cup whipping cream
freshly ground pepper

For meatballs: soak breadcrumbs in milk for 10 minutes. Mix in onion,
eggs and seasonings. Add meats and beat with electric mixer until light
and fluffy. Handling gently, form mixture into 2 inch diameter
meatballs. Smooth balls between moistened palms. Place in baking pan.
Refrigerate until firm.

Melt butter in large skillet over medium-high heat. Add meatballs in
batches (do not crowd) and cook until brown on all sides, shaking pan
occasionally, about 5 minutes. Drain, reserving drippings in skllet.
Layer meatballs in a deep 4 quart oven proof casserole.

For gravy: measure pan drippings and return 3 tablespoons to skillet,
adding butter if necessary. Add onion and cook over medium low heat
until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually
mix in consoumme and cream. Simmer until thickened, about 10 minutes,
stirring occasionally. Season with pepper. Strain over meatballs.

Preheat oven to 275F. Bake casserole until meatballs are heated
through, about 45 minutes. Serve hot.

Kitchen Witch

Pizza Roll-Ups

These bite-size pizza treats, made with refrigerated crescent rolls, are especially good served with spaghetti sauce for dipping.

½ lb ground beef
1 can (8 oz) tomato sauce
½ cup shredded mozzarella cheese
½ tsp dried oregano
2 tubes (8 oz each) refrigerated crescent rolls

In a skillet, cook beef over medium heat until no longer pink; drain. Remove from heat. Add tomato sauce, mozzarella cheese and oregano; mix well.

Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2 inches apart on greased baking sheets.

Bake at 375° for 15 minutes or until golden brown.

TIP: Try substituting some of the ground beef with chopped pepperoni. Add sautéed onion and/or mushrooms. You can add just about any pizza topping that you like as long as it is chopped into small pieces.

Sugar Coated Pecans

2 egg whites
1 tbsp vanilla or water (or combination of both if you like less vanilla flavour)
1 lb pecan halves
1 cup white sugar
½ to ¾ tsp salt
1 tsp ground cinnamon

Preheat oven to 250 degrees F. Grease or parchment-line one baking sheet.

In mixing bowl, whip together egg whites and vanilla/water until frothy.

In separate bowl, mix together sugar, salt and cinnamon.

Add pecans to egg whites, stir to coat nuts evenly. Remove nuts and toss them in sugar mixture until coated. Spread nuts out on the prepared baking sheet.

Bake for 1 hour. Stir every 15 minutes.

Variations:

-Use rum instead of vanilla or water.
-Add nutmeg and ground cloves.
-For a more toffee taste, use ¼ cup butter, reduce vanilla to 1 tsp (no water), and add 1 tbsp corn syrup. (Cover with foil so it doesn’t burn.)

Barbecue Chicken Bits

Folks who enjoy the taste of barbecue will gobble up these tender chunks of chicken coated in crushed barbecue potato chips.

1 egg
2 tbsp milk
4 cups barbecue potato chips, crushed
½ lb boneless skinless chicken breasts, cut into 1½-inch cubes
Barbecue sauce

In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips. Place in a single layer on a greased baking sheets.

Bake at 400 F for 10-15 minutes or until juices run clear.

Serve with barbecue sauce.

Mozzarella Marinara

1 small onion, chopped
1 garlic clove, minced
3 tbsp olive or vegetable oil
1 can (14½ oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 cup water
2 tsp sugar
½ tsp salt
1 bay leaf
24 egg roll wrappers
24 pieces string cheese

In a large saucepan, saute onion and garlic in oil. Add tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.

Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks.

SENSATIONAL IRISH CREAM CHEESECAKE

Crust Ingredients:
1 3/4 cups finely crushed chocolate graham cracker crumbs
6 T. butter, melted

Filling Ingredients:
1 cup sugar
3 (8-ounce) packages cream cheese, softened
4 eggs
1/3 to 1/2 cup Irish cream liqueur
3/4 cup mini real semi-sweet chocolate chips
1 teaspoon all-purpose flour

Garnish Ingredients:
Whipped cream, if desired
Chocolate curls, if desired

Instructions:

Heat oven to 375°F. Combine all crust ingredients in medium bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan. Set aside.

Combine sugar and cream cheese in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. (DO NOT OVERBEAT.) Stir in liqueur by hand.

Stir together 1/2 cup chocolate chips and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour batter into crust. Sprinkle remaining chocolate chips over batter.

Bake for 40 to 45 minutes or until center is set and firm to touch. (Cheesecake surface may be slightly cracked.) Cool 10 minutes. Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least 3 hours.

Garnish with whipped cream and top with chocolate curls, if desired.

VARIATION: Sensational Mocha Cheesecake Prepare cheesecake as directed above substituting 1/4 cup half-and-half or milk, 2 tablespoons cooled coffee and 1 teaspoon almond extract for 1/3 to 1/2 cup Irish cream liqueur.

Yield: 16 servings

Kitchen Witch

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BAKLAVA MINI BITES

Baklava Ingredients:
½ c, butter
1/2 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups chopped walnuts
1 cup raisins
5 (18x14-inch) sheets frozen phyllo dough, thawed

Glaze Ingredients:
1 T. butter, softened
1 tablespoon honey

Melt 1/2 cup butter in 1-quart saucepan. Stir in 1/2 cup honey, lemon juice and cinnamon. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes). Remove from heat.

Combine thickened honey mixture, walnuts and raisins in small bowl; mix well. Cool to room temperature (1 hour).

Heat oven to 350°F. Cut phyllo sheets in half crosswise (14x9-inch rectangle). Place 1 1/2 cups filling on end of each phyllo rectangle. Roll up, starting at long (14-inch)edge.

Combine all glaze ingredients; brush over top of dough. Cut into 1-inch slices with sharp knife. Repeat with remaining phyllo dough.

Place baklava slices onto ungreased baking sheet, cut-side down. Bake for 8 to 10 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from baking sheet. Serve warm or cool.

Kitchen Witch

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Caramelized Onion Tartlets

2 tbsp plus ½ cup butter, divided
2 large sweet onions, chopped
¼ cup sugar
¾ cup hot water
1 tbsp beef bouillon granules
1 cup shredded Swiss cheese
8 sheets phyllo dough (14 x 9 inches)

In a large skillet, melt 2 tbsp butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.

Stir in water and bouillon (or just use beef broth). Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese.

Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares.

Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tbsp onion mixture into cup. Repeat with remaining phyllo squares and onion mixture.

Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Raspberry Cheesecake Bars

2 cups flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1/3 cup light corn syrup
2 packages (8 ounces each) cream cheese, softened
3 eggs
1 cup light corn syrup
2 teaspoons vanilla
3/4 cup raspberry or strawberry jam
Powdered sugar, if desired

  1.  Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches. 
    
  2.  Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. Press evenly in pan. 
    
  3.  Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
    
  4.  Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
    
  5.  For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars. 
    

Kitchen Witch

Barbecued Pork On A Bun

Want the flavor of barbecued sandwiches, but don’t want to get the grill out or turn on the oven? Fix this slow cook version of barbecue pork for sandwiches.

2 pounds boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

  1. Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.

Makes 8 servings.

Cooking Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.

Kitchen Witch

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Cheese & Fruit Platter

1/4 pound sliced LAND O LAKES® Deli Co-Jack® Cheese Rounds
1/4 pound sliced LAND O LAKES® Deli Pepper Jack Cheese Rounds
1/4 pound sliced LAND O LAKES® Deli American Cheese, white and/or yellow
1/4 pound sliced LAND O LAKES® Deli Jalapeno Process Cheese Food
1/2 pound chunk (3/4-inch thick) LAND O LAKES® Deli Muenster Cheese, cubed 3/4-inch
1/2 pound chunk (3/4-inch thick) LAND O LAKES® Deli Co-Jack® Cheese Rounds, cubed 3/4-inch
1 pound green grapes*

  1. Arrange cheese on tray. Garnish with grapes.

Makes 10 servings.

*Substitute red grapes, strawberries, kiwifruit slices or champagne grapes.

Kitchen Witch

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New Year’s Eve Party Spread

3/4 cup parsley, finely chopped
1/4 cup roasted pecans, chopped
1/4 cup red pepper, finely chopped
4-ounces light cream cheese, softened
3-ounces blue cheese, crumbled
6 large hard-cooked EGGS, chopped
2 tablespoons green onions, finely chopped
1/2 garlic clove, minced
1 dash hot sauce

  1. In small bowl, combine parsley, pecans, and pepper and set aside.
  2. In medium bowl, beat cream cheese and blue cheese until well blended.
  3. Stir in eggs, onions, garlic, and hot sauce until blended.
  4. Shape mixture into a 10-inch log. Roll in reserved parsley mixture. Cover and chill at least 2 hours.
  5. Serve with crackers.

Makes 1 (10-inch) log.

Kitchen Witch

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New Year’s Eve Party Ball

1 (8-ounce) package cream cheese
2 cups sharp cheddar cheese, shredded
1 (1-ounce) package ranch dressing mix
6 large hard-cooked eggs, diced
1 cup pecan pieces
1/2 cup fresh parsley, chopped
1/2 cup red pepper, diced

  1. In a large bowl, mix together cream cheese, cheddar cheese, ranch dressing mix and hard-cooked eggs. Use your hands to form into two balls and set aside.
  2. Mix pecans, parsley, and red pepper together in separate bowl. Roll each ball in the mixture until covered.
  3. Refrigerate for at least 2 hours. Serve with crackers.

Makes 2 party balls.

Kitchen Witch

Adapted from a recipe by Justin Wilson

Recipe Name: BEER BOILED SHRIMP
Category: SEAFOOD
Serves: 6

SOURCE	SHADOWS

3 Pound fresh or thawed frozen shrimp
1/2 jar prepared mustard with horseradish
3 Tblsp red pepper
3 Tblsp black pepper
2 Tblsp paprika
1 Tblsp garlic salt
or
1 Clove garlic minced
5 crushed bay leaves
1/2 Cup salt
12 Ounce beer or ale
1 Cup vinegar

Put all in a large pot or kettle. Cover and bring to a boil. Turn shrimp over several times while cooking. Boil 15-20 minutes or until the tails turn pink.
It is better to under cook shrimp then to over cook.

These are very spicy.

Soft-Shell-Crab Buns

1 small-medium cucumber
1/2 teaspoon coarse salt and 1/2 teaspoon sugar mixed together
4 slices bacon
3 ?jumbo? soft-shell crabs, cleaned
Salt and pepper to taste
6 steamed buns
Hoisin sauce
1 scallion, thinly sliced

(1) Thinly slice cucumber. In shallow bowl, mix cucumber slices with the salt and sugar until lightly coated. Let stand for about two hours to ?sweat? them, then drain off liquid. For the crabs: Heat large sauté pan over high flame. Add bacon and render a couple tablespoons of fat. Remove bacon, season crabs with salt and pepper, and
(2) place them upside down in pan, cooking each side for about three minutes. Meanwhile, steam six buns in large pan according to the package?s instructions. To assemble buns: Remove crabs from pan, and slice each one in half. Spread about a tablespoon of hoisin sauce on the inside of each bun. Layer one side of bun with a few cucumber slices. Place a half crab on top of cucumbers, and sprinkle with scallions.
(3) Fold the bun in half like a taco. Makes six crab buns.

Kitchen Witch
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Spicy Thai Vegetable Wraps With Tamarind Dipping Sauce

Servings
Makes 12 wraps.

Ingredients
Tamarind Dipping Sauce
1 cup tamarind paste
3 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon extra-virgin olive oil
Pinch sea salt

Wraps
1?2 cup chopped cashews
1 tablespoon sesame oil
1?2 teaspoon sea salt
1?4 cup maple syrup
1?2 cup lemon juice
2 tablespoons chopped ginger
1 tablespoon chopped red chile with seeds
1 1?2 tablespoons soy sauce
1 cup raw almond butter
1?2 head savoy cabbage, shredded
6 very large collard-green leaves
1 large carrot, julienned
1 small ripe mango, cut lengthwise into batons
2 cups bean sprouts
1?2 cup cilantro leaves
1?2 cup torn basil leaves
1?4 cup mint leaves

Cooking Instructions
Tamarind Dipping Sauce
Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

Wraps
Mix the cashews, sesame oil, and salt in a small bowl. Set aside.

Purée the maple syrup, lemon juice, ginger, red chile, and soy sauce in a blender. Add the almond butter, and blend at low speed to combine. Add water to thin if necessary.

Put the shredded cabbage in a bowl, and pour the almond-butter mixture over it. Toss well to combine.

Cut out the center rib of each collard-green leaf, dividing the leaf in half. Place 1 half-leaf on a cutting board with underside face up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1?2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a baton of mango, and a few bean sprouts on top. Add a few leaves each of cilantro, basil, and mint. Fold the bottom of the leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam-side down on a serving dish. Repeat with remaining collard leaves and ingredients.

Serve with the tamarind dipping sauce.

Kitchen Witch

CHEESE AU POIVRE ROLL

Makes about 1 1/4 cups

1 pkg. (8 oz.) cream cheese, softened
1/4 c. (1/2 stick) butter or margarine, softened
1 t. onion powder
1/4 t. garlic powder
1/4 c. crushed thyme leaves
2 t. coarsely ground black pepper
1 teaspoon paprika
Crackers or raw vegetables

In medium-sized bowl, combine cream cheese, butter, onion, garlic powder and thyme leaves, mixing until well blended. Line baking sheet with plastic wrap, spread cream cheese mixture over plastic wrap forming a 6 X 8-inch rectangle about 1/4-inch thick. Cover with plastic wrap; refrigerate 15 to 20 minute, until firm enough to handle, but not stiff.

Remove cover of plastic wrap; sprinkle cheese with black pepper. Starting at narrow end, roll up cheese mixture, jelly-roll style. Sprinkle with paprika; cover with plastic wrap.

Chill 2 hours or until firm.

Serve with crackers or vegetables.

SEAFOOD WRAP-UPS

Makes about 24 wrap-ups or 12 servings

2 T. vegetable oil
1 c. carrots in matchstick pieces
1 c. green onions in matchstick pieces
1/2 c. celery in matchstick pieces
1 clove garlic, minced
1 1/2 t. peeled, minced gingerroot OR 1 t. ground ginger
1 c. bean sprouts
3 T. coarsely chopped cilantro
3/4 c. soy sauce
3/4 t. sesame oil
1 pkg. (12 oz.) imitation crabmeat, flaked into long slivers
24 small leaves Boston or butter lettuce
Soy sauce, optional

In medium-sized skillet over medium heat, heat oil. Cook carrots, green onions, celery, garlic and ginger in hot oil 5 to 10 minutes or until tender, stirring often.

Add bean sprouts, cilantro, soy sauce and sesame oil; cook and stir 30 seconds longer.

Gently stir in crabmeat until heated through.

Remove from heat and spoon mixture into small bowl; cover and chill until serving time.

To serve: Onto each lettuce leaf, spoon a tablespoon of crab mixture. Roll up lettuce into a log shape to enclose filling. Serve with additional soy sauce for dipping.

OVEN FRIED MUSHROOMS

Makes about 24 appetizers or 12 servings

1/2 c. flour
1/2 t. paprika
1 c. soft breadcrumbs
1/2 c. grated Parmesan cheese
2 t. dried basil or oregano leaves, crushed
2 eggs, slightly beaten
2 T. milk
1 pkg. (16 oz.) fresh mushrooms (about 24)
1/4 c. (1/2 stick) butter or margarine, melted

Lightly grease 15 X 10-inch jelly roll pan.

In plastic bag, combine flour and paprika.

In another plastic bag, combine crumbs, cheese and basil.

In small bowl, beat together eggs and milk.

Shake mushrooms in flour mixture; dip in egg mixture.

Shake in crumbs mixture, pressing crumbs onto mushrooms to coat.

Arrange cap-side down on prepared pan.

Drizzle with butter.

Cover and refrigerate 2 hours.

Twenty minutes before serving time, preheat oven to 450* F.

Bake 10 minutes or until golden brown.

Serve hot.

STUFFED CHICKEN ROLLS

Makes about 12

2 pkgs. (8 oz. each) herb-seasoned stuffing mix
2 cans (14 1/2 oz. each) chicken broth
1 c. grated Parmesan
1/4 c. pine nuts
6 whole chicken breasts, skinned and boned or 3 lbs. skinless, boneless chicken breasts
6 thin slices prosciutto, each cut in half
1/2 c. green onion tops, cut into thin strips, OR fresh basil leaves
1/4 c. (1/2 stick) butter or margarine, melted

Preheat oven to 375* F.

Prepare stuffing: In large bowl, combine stuffing mix, broth, cheese and pine nuts; toss to mix well; set aside.

With meat mallet or rolling pin, pound chicken to 1/4-inch thickness. Place one piece prosciutto on each chicken piece. Divide stuffing mixture among chicken pieces, patting evenly over prosciutto. Divide green onions among chicken pieces; arrange crosswise down center over stuffing mixture.

Starting from short end, roll each piece jelly-roll style. Secure with toothpicks, if needed.

Place chicken in 12 X 8-inch baking pan; seam-side down. Drizzle with melted butter. Bake 35 minutes or until chicken is fork-tender, basting occasionally with pan juices.

To serve, remove toothpicks. Slice chicken and arrange on serving platter.

Rum Eggnog Bundt Cake

1 box yellow cake mix (2 layer size)
1/2 cup sliced almonds
1/2 tsp ground nutmeg
2 Tbls rum or 1 Tbls rum extract
2 eggs
1 1/2 cups eggnog
1/4 cup melted margarine

Grease bundt pan well. Press almonds on the bottom of the pan. Mix
all other ingredients well for five minutes. Pour into the bundt
pan. Bake at 350 F oven for 50-60 minutes, or until a toothpick
inserted in the cake comes out clean. Cool 10 minutes and then
invert onto a plate.

Kitchen Witch

New Year Good Luck Pretzel

2/3 cup dry milk 1/2 cup sugar
2 tsp. salt
2 cup lukewarm water
2 cakes yeast (or equivalent in dry yeast)
2 eggs
1/2 cup shortening
7 - 7 1/2 cup flour
Margarine
Powdered sugar, nuts, cherries, etc.

Mix dry milk, salt, sugar and water. Stir in mixing bowl. Stir
in yeast until it dissolves. Add eggs and shortening and stir in.
Add flour, cup by cup, beating in with mixer on high speed, until
about half the flour is used. Mix in remaining flour. Let rise
until double. Punch down and let rise again. (If in haste you can
skip rising twice.) Take half of dough and roll it to form a long
strip and shape into a pretzel, twisting once at the center. Repeat
remaining half. Bake about 20 minutes at 350 degrees. Remove from
oven and brush with margarine. Frost while still warm with a thin
powdered sugar and water frosting. Sprinkle with chopped nuts or
decorate with candied cherries, etc, if desired.

Makes 16 servings and can be frozen.

Kitchen Witch