Five Yummy Recipes To Cook Over The Holidays 

The holidays are a time for love, laughter, gift-giving, friendship, and of course, FOOD. And what better time to wow your loved ones with scrumptious new, easy recipes? These five snacks will surely have them coming back for more. And more…

Cinnamon Glazed Almonds

What You’ll Need:
1/3 cup butter
2 egg whites
Up to 2 teaspoons salt
1 cup granulated white sugar
4 teaspoons cinnamon
16 ounces whole almonds

Preheat oven to 325. Melt butter in oven-safe bowl or cup, about 10 minutes.

Meanwhile, beat egg whites with an electric mixer with salt until frothy. Gradually add sugar and beat vigorously until the mixture is thickened and stiff peaks form. Add cinnamon and beat until fully blended. Fold in almonds. Pour in butter and stir.

Gently pour mixture onto foil-lined cookie sheet and spread the mixture over a single layer of nuts. Bake for 10 minutes, stir, and return to oven for another 10 minutes. Repeat 4-5 times, for a total cooking time of 40-50 minutes, or until mixture has glazed onto almonds and almonds are crisp. Mixture will froth and foam during the early stages of baking, but will bake onto the nuts towards the end of the baking time.

From: http://www.thedisneychef.com/2013/03/cinnamon-glazed-almonds.html

Peanut Butter Cookies

What You’ll Need:
1 cup Domino sugar
1 cup peanut butter
1 extra large egg
1 teaspoon baking soda

Preheat oven to 375.

Mix well. Form into balls (about one tablespoon each). Flatten with fork twice to make a crisscross pattern.

Bake on an ungreased cookie sheet for 10 – 12 minutes. Let cool completely before moving.

 

From Florida Crystals recipe book.

Chocolate Peanut Butter Pretzel Cupcakes

What You’ll Need:
1 3/4 cup moist-style devil’s food cake mix
1/2 cup egg beaters
1 cup water
3/4 teaspoon baking powder
1/2 cup Cool Whip Free (thawed)
1/4 cup reduced fat peanut butter
2 tablespoons light chocolate syrup
1 tablespoon chocolate frosting
12 small pretzels (broken into pieces)

Preheat oven to 350. Line a 12 cup muffin tin with baking cups or spray with non-stick spray.

In a large bowl, whisk cake mix, egg beaters, baking soda, and water until smooth. Evenly distribute among baking cups. Bake until a toothpick comes out clean (between 23-25 minutes). Let cool completely.

In a small bowl, thoroughly mix Cool Whip with peanut butter. In another small bowl, whisk the chocolate syrup and frosting together until smooth.

Spread cupcakes with peanut butter mixture and then drizzle with chocolate mixture. Top with pretzel pieces.

From Hungry Girl to the Max! cookbook.

Cheddar Cheese Olive Balls

What You’ll Need:
1/4 pound grated cheddar (room temperature)
1/4 cup softened butter
1/4 teaspoon paprika
3/4 cup flour
36-40 manzanilla (spanish) olives (drained)

Preheat oven to 375.

Combine first three ingredients with flour in a large bowl. Mix well by hand until all pieces of cheese disappear and mixture is a yellow dough. Cover and let sit for 15 minutes at room temperature.

Pinch off small pieces of dough and flatten in palm of hand. Roll olive into dough making a ball.

Place on ungreased cookie sheet and chill for ten minutes.

Bake 20-25 minutes.

Fried Zucchini Patties

What You’ll Need:
2.5 cups grated zucchini
1 egg, beaten
2 tablespoons of butter
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon cajun seasoning
1/4 cup all-purpose flour
1/2 cup vegetable oil

In a large bowl, combine zucchini, egg and butter. Stir in bread crumbs, onion and seasoning. Mix well.

Shape mixture into patties. Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot. Fry patties until golden brown on both sides.

And there you have it! Five new appetizers and desserts that are sure to knock the socks off all of your guests. Get ready to pat yourself on the back and accept the accolades! You deserve them!