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I have quite a few recipes for appetizers and snacks.  New Years Eve is coming soon and most of these recipes can be made in a short amount of time. Go for it!

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CHEESE AND SAUSAGE APPETIZERS
4 c. shredded cheddar cheese at room temperature
1 c. (1/2 lb.) butter or margarine, softened
2 c. flour
1/2 t. each, salt and black or cayenne pepper
8 oz. pork sausage, cooked and drained

In a large mixing bowl, combine first five ingredients. Beat with electric mixer on medium low speed. Stir in cooked sausage. Form dough into one inch balls; place on ungreased baking sheets with sides. Bake at 400 degrees for 15-20 minutes or until light golden brown. Serve warm or cold. Store in fridge or freezer. Makes about five and one half dozen.

Note: I use parchment paper to line the sheets... easy clean up. Also, don’t use ground pork. It’s sausage. When you heat these, you can do it in the microwave but only 40 percent heat or they will get a little dry.

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PINEAPPLE PECAN CHEESE BALL
2-8 oz. pkg. cream cheese, softened to room temperature
1-8 oz. can crushed pineapple, well drained
1/2 c. each, diced (small) green pepper and green onions
1 t. lemon pepper seasoning
1 t. seasoned salt
2 c. chopped pecans, divided
Assorted

In a mixing bowl, whip cream cheese until smooth. Gently stir in next five ingredients and 1/2 cup pecans. Turn out onto a sheet or plastic wrap and shape into a ball. Refrigerate several hours overnight. Before serving, roll cheese in remaining nuts, pressing nuts a bit so they don’t fall off the cheese. Serve with assorted crackers. Makes about 12-14 servings.

Note: When draining the pineapple, put it in a small strainer. Then use the back of a soup spoon and press to get more of the juice out of it. Also, I use waxed paper instead of plastic wrap to shape into a ball.

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CRACKER MIX
1 c. each, cheese fish crackers, bite-size oyster crackers, bite-size shredded wheat biscuit and bite-size round buttery cracker
2 T. canola oil
1/2 t. Worcestershire sauce
1/4 t. garlic powder
Dash of hot sauce
2 T. Parmesan cheese

Combine all crackers in a large bowl. Combine next four ingredients in a small bowl; mix well. Mix and pour over crackers. Sprinkle cheese over mixture and toss to coat. Spread in jelly roll pan (15x10 inch). Bake at 300 degrees for 10-15 minutes, stirring once. Cool completely. Store in air-tight containers. Makes about four cups.

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HAPPY TRAILS 
SNACK MIX
3 c. miniature pretzels or pretzel sticks broken in half
2 c. mixed nuts
1 c. Kix cereal
1 c. chopped dried apples
1 c. raisins
3/4 c. chopped dried pineapple
1 pkg. Skittles, optional
1 pkg. milk chocolate M&M’s

Combine all ingredients in a large bowl. Store in air-tight containers. Makes two quarts.

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NUTS AND BOLTS
4 c. Cheerios
1-1/2 c. mixed nuts or peanuts
1-1/2 c. seasoned croutons
1 c. pretzel sticks
1/2 c. canola or vegetable oil
2 t. Worcestershire sauce
1/2 t. garlic salt
1/8 t. salt
Dash of hot sauce

Mix first four ingredients in a large bowl. Turn onto jelly roll pan. In a small bowl, combine remaining ingredients with hot sauce if you wish. Pour over cereal mixture and toss to coat. Bake at 275 degrees for 45 minutes, stirring every 15 minutes. Cool completely. Store in air-tight container. Makes about eight cups.

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POPCORN CEREAL MIX
8 c. popped popcorn
6 c. total cereal
1 c. raisins
1/2 c. light corn syrup
1/3 c. honey
2 T. butter or margarine
1/2 t. cinnamon
1/2 t. vanilla

Combine first three ingredients in large bowl. Heat next four ingredients to boiling in one quart saucepan; remove from heat. Stir in vanilla. Pour over cereal mixture; toss until evenly coated. Spread in ungreased jelly roll pan, 15x10 inches. Bake at 350 degrees for 15 minutes, stirring every five minutes. Spread over parchment or waxed paper, cool. Store in airtight container.

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NO-BAKE SWEET 
MINGLERS
1 c. semi-sweet chocolate chips
1/4 c. peanut butter
1/2 c. dry roasted peanuts, optional
6 c. Crispix cereal
1 c. powdered sugar

In a large microwave bowl, melt chips on high for one minute. Stir and heat an additional 15-30 seconds on high or until melted. Watch closely so it doesn’t burn. Stir in peanut butter and peanuts. Gently stir in cereal until well-coated.

Put powdered sugar in a two gallon storage bag. Add coated cereal to sugar and close bag. Shake bag gently and invert it to toss the cereal mixture gently until well coated. Store in an airtight container in the fridge. Makes eight cups.

Thought for the Day: A good resolution is like an old horse which is often saddled but rarely ridden!

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