Copy cat party time
Whether you are hanging out with family or entertaining friends around the holidays, you’re going to need a few standby snack or party dishes.
In my blog this past year I’ve posted many recipes for dishes like homemade onion dip, a cheese ball, a wassail, and many kinds of breads, pies, and cookies. Here are a couple of last-minute copy cat snacks you can make easily and quickly.
Café Pasqual Copy Cat Toasted Chili Pecans
My sister in Corrales sent me jars of this classic New Mexican treat, which she makes every Christmas. (They are so delicious, I begged her for the recipe!) If you don’t have Kahlua, you can substitute tequila or whiskey mixed with 2 tsp. instant coffee. And the addition of 1/8 teaspoon of cayenne pepper will heat these up a bit, if you prefer a spicy nut! This recipe only makes a cup, but it is easily doubled, tripled, or quadrupled based on how many “nut nuts” you are feeding. Makes a nice gift if presented in a decorative can or box.
1 cup pecan halves
1 Tbs salted butter mixed
with 1 Tbs vegetable oil
2 tsp Kahlua liqueur or coffee brandy
1 heaping Tbs chili powder
2 tsp white sugar
Salt to taste
Preheat oven to 300˚. In a bowl, toss the nuts with butter/oil and liqueur till evenly coated. Add chili powder, sugar, optional cayenne, and salt, and toss again. Spread nuts on a baking sheet; place in oven. Stir frequently until toasted, about 25 minutes. Do not allow to burn! Cool before placing in a bowl. Store in a tightly capped jar in the refrigerator IF there’s any left!
Copy Cat Cheesy Spinach Pinwheels
This is a variation of an ancient Pillsbury recipe you can whip up with a few items from the grocery store. It’s also kind of healthy — well, sort of. It does have spinach in it! Also, if you prefer, you can make your own cheese spread with half a cup of softened cream cheese, finely minced garlic, parsley, and a mix of herbs of your choice like tarragon, thyme, basil, and dill.
1 8-oz can crescent roll dough
6-8 Tbs garlic herb spreadable cheese
6-8 slices deli ham (rectangular shape is easiest to work with)
24-30 fresh spinach leaves (well washed and patted dry)
Preheat oven to 350˚. Separate dough into four rectangles and press perforations to seal.
Spread each rectangle with 1/4th of the cheese to within 1/4-inch of edges. Arrange ham on top of cheese. Lay spinach leaves over ham to cover. Roll up, starting at the shortest side, and pinch carefully to seal. Using a serrated knife, slice each roll in half and then in thirds. Place on an ungreased cookie sheet and bake 12-18 minutes or till golden brown. Makes 24, but you can double this recipe as they go really fast!
Corn Fritters
These little gems are so good. They can be served as sweet or savory. They disappear fast, so be sure to make enough!
1 cup flour
1 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1 Tbs melted butter
1 egg, beaten
1/2 of 15-oz can of creamed corn
3/4 cup frozen or fresh corn
1 teaspoon of minced pickled jalapeno, optional
Vegetable oil for frying
Preheat deep fryer or heat 1-inch deep oil in frying pan to 325˚. Whisk together the flour, baking powder, sugar, salt, pepper. Stir in butter, egg, cream corn, frozen corn, and jalapeno. Mix and let rest five minutes. Use a small cookie scoop or drop by spoonfuls into oil and fry until lightly browned, turning with a fork. Drain on paper towels and sprinkle with salt if desired. Serve immediately as a side dish or bread, even an appetizer. Makes about 16 or so depending on how big you make them.
Cook’s notes: Serve them plain, with salsa, or your favorite dipping sauce. For those who like salty sweet combos, these are good with a drizzle of sweet pure cane syrup, molasses, or maple syrup. Some add-ins you might want to consider are finely minced onion, garlic, green onion, chives, other hot peppers, seasoning salt, hot sauce — get creative! This makes a terrific party finger food. Prepare ahead and reheat on the oven when needed.
Please log on to http://acooksjournalblog.wordpress.com to print out this week’s and last week’s recipes. Click to “follow” me and get every post delivered to your inbox. My apologies for not updating my blog but I had a bit of a mishap and was under the weather since before Thanksgiving. It should be updated by the end of the weekend.
Happy cooking, and we’ll see you in the New Year!
Connie Tucker has been creating in the kitchen and at the typewriter for over 40 years. Her philosophy is “moderation in everything, including moderation.” Connie lives with her husband, Jerry, and their cats, Pinky and Elvis, on Madawaska Lake.
