These are another of my favorites. They are delicious and they are another quick, easy, no bake treat, and they’re so pretty to add to the cookie & candy tray aren’t they?
Cornflake Wreath/Holly Treats
1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
Red hot candies (or red mini M&M’s or decorate with dots of red frosting)
Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes or into dollops on sheets of waxed paper, decorate, cool and store in refrigerator.
2 cups semisweet chocolate chips
2 cups butterscotch chips (or 2 more cups chocolate chips)
1 12-ounce can of cocktail peanuts
6 ounces chow mein rice noodles
Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper, foil or parchment paper lined cookie sheets. Top with colored sprinkles if desired. Cool. Store covered in the refrigerator.
Doesn’t get much easier than that does it?!
- 1 cup margarine, butter, Crisco or butter Crisco
- 1/2 cup white sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon red food coloring (optional – green)
- In a large bowl, cream together the margarine (or whatever), white sugar and powdered sugar. Beat in the egg and *vanilla extract. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
- Preheat the oven to 375 degrees. Grease cookie sheets (or use parchment paper). Divide dough into halves. Color one half red by mixing in the food color (green for some too if you want). Roll a small amount of each dough about 3 inches long. Twist colors together like a rope and curve the end like a cane. Place onto prepared cookie sheets.
- Bake for 8 to 10 minutes in preheated oven.
*If you like peppermint you can add peppermint extract, about a teaspoon in place of the vanilla.
I thought featuring a few of the recipes from Monday Munchies participants this week might bring you some good ideas for quick meals and some goodies to bring to your Thanksgiving feast. Check them out!
1. Crispy Chocolate Peanut Butter bars – Meal planning with Connie
2. Stuffed Wrapped Jalapenos – girlichef
3. Cowboy Caviar – Daily Diner
4. Broccomole Dip – Finding Joy in my Kitchen
5. Simply Croutons – Ricepatty’s Repertoire
6. Cucumber-Dill Shrimp Dip – Cook with Sara
7. Peppered Pecans – Marvelous Recipes
8. Spinach Latkes – Sweet And Savory Says It All
9. Taco Ring – 3 Sides of Crazy
I can’t wait to see what kind of munchies you have to add!
I do a lot of meal stretching. I spend a lot less time in the kitchen during the busy weekdays that way, and it saves a lot of money in the grocery store as well. When I think of stretching out meals I usually think in terms of cooking extra so there are always leftovers – enough for a different meal created from the main dish a second night, and sometimes even a bit of extra for a third meal or appetizer. When it comes to those small amounts of leftovers I think soups, salads, appetizers, strata, and pizza toppings. Cooking like this makes life easier during the busy holiday months too!
Here’s an example of using up just a tiny bit of leftovers to create a quick yummy meal or for the appetizer buffet for game days. This time I used store bought pizza crusts (I like the Mama Mary brand, thin crust), add sauce, shredded cheese and toppings. Bake until cheese is bubbly and just barely starting to brown.
Toppings shown here are a teeny bit of leftover steak (not enough to do much of anything else with), a little bit of leftover roasted asparagus, cherry tomato halves and sliced portabella mushrooms. It’s a bit different, but I promise it’s great! Almost anything can go on a pizza – GET CREATIVE! 🙂
*Originally posted at Menagerie
I think everyone knows The Pioneer Woman. This recipe is the basics from one of her recipes and boy is it ever good!
- 2 pounds of shrimp in shells
- About 1/2 cup olive oil
- 2 -3 lemons
- Kosher salt
- Fresh ground pepper
- 1-2 sticks of butter
– Spread shrimp in single layer on a large, deep cookie sheet. Drizzle oil over shrimp, squeeze fresh lemons over shrimp, add generous splashes of Tabasco and Worcestershire all over the top along with a sprinkle of kosher salt and fresh ground pepper, dot top with pats of butter. Broil until done, about 10-15 minutes.
This is a great one for the game day buffet or add a loaf of fresh french bread for dipping and a salad and you’ve got a great meal – YUM!
Share your favorite game day munchies with us!
This spooky witch hands were so easy that I can’t even call it a recipe. They are simply Pillsbury bread sticks – unrolled, sliced in half and then formed into long finger shapes (keeping every 5th one a little shorter and fatter for the thumbs), add sliced almonds for the fingernails and bake for 15 minutes at 375. Serve them with some marinara for dipping for a snack, use them on your Halloween party buffet, or serve in bowls of chili or spaghetti for a perfectly spooky meal!
Here ya go, artichoke, feta cheese and garlic puffs! I’ve been on a puff pastry kick lately and decided to experiment a bit. These turned out delectable and they were super easy!
Just thaw puff pastry and cut into small squares. Mix a jar of artichoke hearts, a package of feta cheese, a heaping spoon of minced garlic, a little Parmesan cheese, and some fresh ground pepper – lightly mix. Spoon a small amount of mixture onto one corner of the pastry, fold over to form triangle, seal edges and bake at 350 for 20 minutes – YUMMY!
Originally posted at Menagerie
These are so simple, can’t even call this a recipe! Just unroll a can of Pillsbury Recipe Creations dough (or you can use crescent rolls), spread with pesto, roll up, slice and bake at 350 until golden brown. These are really good served with tomato sauce for dipping. Optional – top with mozzarella the last couple minutes until bubbly.
Originally posted at Menagerie