Quick holiday snacks

Here are your requests for quick holiday snacks…see you around…Agnes

Mini Pizzas

1 10 count can of biscuits

1 pound lean ground beef, browned and drained

1 14 ounce jar pizza quick sauce

4 ounce shredded Mozzarella cheese

Roll each biscuit into a 4-inch circle and place on a greased baking sheet. Make a rim around the edge of each biscuit. Spoon sauce on biscuits and top with beef. Sprinkle with cheese and bake in a 425 degree pre-heated oven for 10 to 15 minutes or until crust is brown.

Hot Party Sandwiches

1 pound sausage meat (hot)

1 pound lean ground beef

1 pound block Velveeta cheese, cut up

2 tablespoon red pepper

1 loaf cocktail rye bread

Brown sausage and beef in a large skillet and drain. Add cheese and pepper and heat, stirring until cheese melts. Mix well. Spread about 1 tablespoon on each slice of bread. Place on a baking sheet. (Do not let bread slices touch.) Bake 10 to 15 minutes in a 400 degree oven. Serve hot. Can be frozen and baked later.

Ham – Pineapple Spears

20 spears fresh pineapple and Wafer thin slices of deli smoked ham

Wrap each pineapple spear with the deli ham and place on a platter that has a layer of salad greens on it. Place the dip in the center of the platter and serve. For dip: In a small bowl, whisk together 1 cup sour cream, 3 tablespoons lime juice, 3 tablespoons honey and ½ teaspoon nutmeg.

Franks and Bacon

1 pound franks cut into fourths

1 pound breakfast bacon cut in half

Wrap each piece of frank with a piece of bacon and secure with a toothpick. Sprinkle brown sugar over the bottom of pan and add bacon wrapped franks. Cover and bake 30 minutes at 300 degrees. Uncover and bake 30 minutes. (Time varies with ovens and bacon.)

Spiced Nuts — Sugar Coated Pecans:

Mix in a sauce pan and cook over low heat.

1 cup sugar

¼ tsp salt

½ tsp cinnamon

6 tablespoons water

1 ½ cups pecan halves

Cook until all the water is gone and crystals form on nuts. Put on a buttered pan or buttered foil and put in 250 degree oven for about 20 minutes. Cool

Peanuts: In a large cast iron skillet put

½ cup water with a couple of drops of red food coloring added

1 cup sugar

2 cups raw peanuts

½ tsp cinnamon

Bring to a boil and cook, stirring until liquid is gone and crystals form. Spread on buttered pan and bake at 250 degrees for 30 to 45 minutes. Cool.

Lemonade Cookies

1 cup butter (2 sticks)

1 cup granulated sugar

1 tsp baking soda

2 eggs

1 (6 ounce) can (2/3 cup) frozen lemonade concentrate, thawed

3 cups plain flour

Powdered sugar

Beat butter with mixer on high speed for about 30 seconds. Add granulated sugar and baking soda. Beat until combined, occasionally scraping sides of the bowl. Beat in eggs and ½ cup of lemonade concentrate and beat until combined. Beat in as much flour as you can with the mixer. Use a spoon to work in any remaining flour. Drop dough by rounded teaspoons full 2 inches apart onto an un-greased cookie sheet. Bake in a 400 degree oven for 6 to 7 minutes or until edges are brown. Cool on cookie sheet for 1 minute and transfer to a wire rack. Brush cookies lightly with the remaining lemonade concentrate and sprinkle with powdered sugar. Cool. Makes about 48 cookies.

Ice Cream Cake Cones:

1 package each of your favorite cake mix and flat bottom ice cream cones. Mix cake mix according to directions on the box. Fill each cone ¾ full of batter and place on baking sheet. Bake at 350 degrees until done (about 30 minutes). Cool, spread with favorite icing and decorate. This is a good way to use left-over bits of icing and holiday decorations.

My idea of housework is to sweep the room with a glance…Agnes

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