Holiday munchies

    Tis the season to be planning out your holiday party menu, so here are a couple delicious hors d’oeuvre ideas.







    Tis the season to be planning out your holiday party menu, so here are a couple delicious hors d’oeuvre ideas.

    Naughty and Nice Popcorn Fish

    What you’ll need:
    1 package (22 oz) SeaPak Popcorn Fish, frozen

    Naughty Sauce Ingredients 

    1 roasted red bell pepper

    2/3 cup mayonnaise

    2 tablespoons mild Asian chili sauce or 1-2 tablespoons hot Asian chili sauce

    Nice Sauce Ingredients

    ½ cup basil pesto sauce

    1 cup cream (add more for thinner sauce)

    2 tablespoons honey

    1. Preheat oven to 450 degress Fahrenheit. Bake shrimp according to package instructions.

    2. Place roasted red bell pepper, mayonnaise and chili sauce into blender. Mix on low until fully blended. Pour into serving dish.

    3. Place pesto, cream and honey in a bowl and stir until fully incorporated. Pour into serving dish. Serve immediately. Sauces can be made a day ahead and stored in the refrigerator until ready to serve. Makes 25 appetizers.

    Chocolate-Pecan Pie Bars
    1 cup butter or margarine, softened
    2 cups flour
    2 cups sugar, divided
    1/4 teaspoon  salt
    ½ cups light corn syrup
    1 package  (8 squares) BAKER’S Semi-Sweet Chocolate, divided
    4 eggs, beaten
    ½ teaspoon vanilla
    ½ cups chopped PLANTERS Pecans

    1. Heat oven to 350
    degress Fahrenheit.

    2. Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.

    3. Meanwhile, microwave corn syrup and 6 chocolate squares in large microwaveable bowl on HIGH 2½ minutes or until chocolate is almost melted, stirring after 1½ minutes; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts. Pour over warm crust; spread to evenly cover crust.

    4. Bake 35 minutes or until filling is firm around edges but still slightly soft in center. Cool completely. Melt remaining chocolate squares as directed on package; drizzle over cooled bars. Let stand until chocolate is firm.



    – Sonya Eskridge




    Here’s more:
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