Homespun

December 27, 2000

Snacking in the New Year!

Christmas has come and gone, the wrapping paper is out from the floor, hopefully, and in a few more days things will return to normal. Everyone's ready to take it easy after a solid month of parties with more food than we are used to eating.

If you are planning on one last fling of the season, New Year's, why not whip up some simple appetizers and try to relax and enjoy the occasion?

Today's column features a mixture of sweet and savory treats that aren't complicated, but will satisfy your party needs. Happy New Year!

ITALIAN CHICKEN STICKS

1 cup Italian-seasoned bread crumbs

½ cup grated Parmesan cheese

1½ teaspoons dried thyme

1½ teaspoons dried basil

½ teaspoon salt

8 skinned and boned chicken breast halves, cut into 1½-inch pieces

½ cup butter or margarine, melted

Marinara sauce

Combine first 5 ingredients.

Dip chicken pieces in butter; dredge in bread crumb mixture. Place chicken pieces in a single layer on a lightly greased baking sheet.

Bake at 400° for 15 to 20 minutes or until chicken is done. Serve hot with marinara sauce. Yield: about 4 dozen.

CRANBERRY-ALMOND COOKIES

1 cup butter, softened

¾ cup sugar

¾ cup firmly packed light brown sugar

½ teaspoon almond extract

2 large eggs

2¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 cups chopped fresh cranberries

1 cup slivered almonds, toasted

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add almond extract and eggs, beating until blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.

Stir in cranberries and almonds. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.

Bake cookies at 375° for 9 to 11 minutes. Remove to wire racks to cool. Yield: 3½ dozen.

Note: Freeze baked cookies up to 6 months.

BACON SWIRLS

1 (8 oz.) can refrigerated crescent rolls

1 (3 oz.) package cream cheese, softened

5 bacon slices, cooked and crumbled

2 tablespoons minced onion

1 teaspoon milk

Grated Parmesan cheese

Unroll crescent roll dough, and separate into 4 rectangles; press perforations to seal.

Stir together cream cheese and next 3 ingredients until blended; spread mixture evenly on rectangles. Roll up, jelly-roll fashion, starting at a long side; press edges to seal.

Cut each roll into 8 slices, and place on ungreased baking sheets. Sprinkle swirls evenly with Parmesan cheese.

Bake at 375° for 12 to 15 minutes or until lightly browned. Serve warm. Yield: about 2½ dozen.

HAPPY NEW YEAR PUNCH

4 cups grape juice

2 cups white grape juice

3 cups lemon juice

3 cups pineapple juice

4 cups cranberry juice

4 cups orange juice

1 cup sugar

1 (2-liter) bottle ginger ale, chilled

1 (1-liter) bottle club soda, chilled

Stir together first 7 ingredients in a large punch bowl until sugar dissolves. Stir in ginger ale and club soda; serve over ice. Yield: 2 gallons.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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