Joe,

This is not what I'd call a "happy hour" type of snack but it's sure good for the Super Bowl!

Pop a large bowl of corn. Fry 1/2 lb. of apple wood smoked bacon (or, your fav), drain, & crumble. In a large bowl, mix the popped corn, the cumbled bacon, & about 2 cups of shredded sharp cheddar. Toss to mix. Spread on a cookie sheet. Bake at 360 degrees for about 10 minutes or until the cheese is melted & bubbly. Pour into a big bowl! Guests in our home clean this stuff out faster than I can keep making more.

Along the same lines...more for game day than fancy. Teriyaki, sesame chicken drumettes. Combine about 1/2 cup honey, 3 tablespoons good teriyaki sauce, 1 minced garlic clove, a good splash of balsamic, & 1/4 cup black sesame seeds. Simmer for about 10 minutes to thicken. Run the drumettes through a bowl of rice flour & shake off any excess. Then, roll through the sauce. Bake in 350 degree oven until tender...takes about 50 minutes in my oven at 350 degrees for a tray with about 3 dozen drummettes. ( double the sauce for 3 dozen drummettes). Provide hot wet hand towels (sticky!) Good!!

/tricia

Thsi seems to be a favorite snack here, I use my own habanero jelly but any hot pepper jelly will work fine and Rick Rodgers (the original recipe holder) says you could use apple butter. I've never tried, we like that hot/sweet bite.

Savory Cheddar and Jalape Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

Elery and I had these for supper last week, I'd post a picture but I'm at work and the photobucket site is blocked, LOL, it's one the what's for dinner thread somewhere though. From my favorite "eat local" chef, Eric Villegas of Fork in the Road, but I didn't use his salsa, I used my own. He also topped his with microgreens, which I didn't have access to, but mine were still good

Smoked Whitefish Nachos

Smoked Whitefish Nachos with White Cheddar, Smoked Tomato Salsa and Jalapeno Cream (Show #204)
Show #204

Great twist on an old favoriteÂgreat for tailgating

4 oz hickory smoked whitefish
4 oz white beans, cooked & cooled
4 oz new york state white cheddar, grated
4 oz tomato salsa
freshly fried tortilla chips or store bought
2 oz hickory smoked jalapeno cream, (see recipe)
1 lemon wedge
1 lime wedge
sprinkling of micro greens

Mix the cooked & cooled white beans with the tomato salsa in a medium sized nonreactive bowl. Place a layer of tortilla chips on a heat proof plate and top with the white bean mixture adding a dusting of white cheddar. Follow with the smoked whitefish and a bit more white chedar. Roast in a preheated 450 degree oven for 10 -12 minutes or until the cheese is melted and the dish is warmed through. Garnish with the hickory smoked jalapeno cream & microgreens

Jalapeno Cream

Hickory Smoked Jalapeno Cream (Show #204)
Show #204

Great to use in a number of recipes including Eric's own "Whitefish Nachos"

Ingredients:

1- 2 hickory smoked jalapenos, or to taste (I used one chipotle in adobo sauce from a can)
1/2 cup sour cream
2-3 tbsps lemon/lime juice
french sea salt, to taste

Smoke (or grill/broil) fresh jalapenos over hickory at 200 degrees for 35 to 45 minutes. Let the peppers cool and wearing gloves split the peppers open removing the stem. With the back of a knife gently scrape out the ribs and the seeds, discard keeping the cleaned jalapeno bodies. Coarsely chop the bodies and place in a food processor add some of the lemon or lime juice and the salt. Pulse the machine a bit then add the sour cream. Process the mixture until a smooth puree is obtained. Reserve.

This went together quickly and was outstanding, I loved it.

Annie

Cocktail munchies....
PARMESAN BLACK-PEPPER BISCOTTI
These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper perfect for nibbling in between sips of wine.
1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Pulse peppercorns in grinder until coarsely ground.
Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300°F.
Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks.
Makes 5 to 6 dozen biscotti.

Blue cheese cocktail cookies....4/12 dozen
1 3/4 cups flour
3/4 cups chopped pecans
8 ox Maytag Blue cheese
1/2 cup butter
2 egg yolks beaten
2 tsps fresh ground black pepper
Combine all and mix with hands until smooth. roll into 2 1 1/2 inch rolls, wrap in plastic and chill 4 hours or over night.
Slice into 1/4 inch slices, and bake 425 on ungreases sheet for about 10 minutes until lightly browned.

Snackers
1 ring Dutch Balogna ( about a pound )
2 medium yellow onions ( about the size of a baseball)
Slice and layer in a crock or straihgt sided bowl
In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refigerated for 24 hours. Serve with cocktail rye.

Robins blue blazers
1/2 cup butter or margarine
2 oz Maytag Blue Cheese
1 T cognac
2 T chili sauce
1/4 cup fresh grated Parmesan cheese
1/4 cup chopped walnuts
2 T minced green onion
Cayenne pepper to taste ( more is better!)
4 English muffins split and lightly toasted
Black olive halves to garnish
Have butter and blue cheese at room temperature. Mix all but muffins and
olives with a fork until well mixed. Spread on muffin halves, cut into quarters,
top each piece with a black olive half, place on a cookie sheet and
broil until lightly browned.
Serve hot.

I was at a couple of parties where the following appetizers were served and they about FLEW off the plate. Everyone loved them, me too cause I love Bacon. But I got the recipe and couldn't believe how simple the recipe is.

Bacon Roll Ups

1 loaf white bread, crusts removed
1 8oz container whipped cream cheese
1 lb Bacon, slices cut in half

Cut each slice of bread in half and spread each piece with cream cheese. Roll bread up like a jelly roll. Then wrap a half of a piece of bacon on the outside.

Bake on pan with rack so bacon will drain.

350 for 45 mins. Makes approx 4 doz rolls.

How about spiced nuts:

Spiced Nuts

2-TBSPs. Butter
3- cups nuts
1-TBSP. Worcestershire sauce
1-tsp. Chili powder
½-tsp. Garlic salt
¼- tsp Cayenne pepper

Melt butter in pan in a 300 degree oven. Add Worcestershire sauce and nuts. Mix well. Bake for 30 minutes, stirring occasionally. Remove nuts from oven and sprinkle with spices.

Joe, I hope this qualifies, it's certainly easy:

Mexican Fudge
18 squares 8 ounces grated cheddar cheese
8 ounces grated monterey jack cheese
3 eggs
1/2 cup chunky, thick salsa

1. In a large bowl, mix cheeses together.
2. Put 1/2 the cheese mixture in a greased 9X9" pan.
3. In a different bowl, mix the eggs and salsa together.
4. Pour this mixture on top of the cheese in the pan.
5. Sprinkle the remaining cheese on top and bake at 350F for 30 minutes.
6. Cool and cut into squares to serve.
7. Tastes good cold too.

Green Chile Squares
Source: perfectentertaining.com

2 cups grated Monterey Jack cheese (can use part cheddar)
2 small cans green chiles
4 well beaten eggs

Preheat the oven to 350 degrees.
Sprinkle the cheese and chiles in the bottom of a 9x13 baking dish (that has been sprayed with cooking spray)
Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm.
Cool to room temperature and then cut into squares.
(can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature)
8 servings

OLIVE BALLS

2 (8 ounce) packages cream cheese, softened
1 (7 ounce) jar pimento-stuffed green olives
1 1/2 cups chopped pecans

In a medium bowl, or food processor, mix together the cream cheese, seasoning salt, and 2 tablespoons of juice from the olive jar until well blended. Set aside in the refrigerator to firm up, about 30 minutes.
When the cheese mixture is firm, pack enough of the cream cheese mixture around the outside of each olive so that it is completely covered. Roll each olive ball in chopped pecans, and return them to the refrigerator until firm.
To serve, cut each olive ball in half, and arrange on a serving tray cut side up.

Here are a few we enjoy.

Cheddar-Parmesan Crackers

from The All American Cheese and Wine Book
4 ounces cheddar cheese coarsely grated
2 ounces Parmesan cheese finely grated
3/4 Cup flour
1/4 Tsp dry mustard
1/4 Tsp kosher salt
1/8 Tsp cayenne pepper
1/2 Stick unsalted butter softened and cut into small pieces
2 Tbl water plus more if needed

1. In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BB's. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
2. Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)

3. Preheat the oven to 375F

4. To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.

5. Cool on a rack. Serve at room temperature

Sour Cream Walnuts

1 Cup brown sugar
1/2 Cup white sugar
1/2 Cup sour cream
1 Tsp vanilla
3 Cup walnuts

Cook and stir sugars and sour cream to soft ball stage (240 degrees F on candy thermometer). Remove from heat and stir in vanilla. Add walnuts stirring gently till coated. Spread on pan to cool.~

One forum member used all white sugar but substituted 1/4 cup of maple syrup for 1/4 cup of the sugar. That earned raves and is a variation I plan to try this season.

I'm also wondering how maple sugar would work in lieu of the brown sugar. Now that might be interesting.
Carol

Spicy Spanish Walnuts Or Pecans

2 Tbl butter
3 Tbl sugar
2 Tsp each orange and lime Grated peel
1 Tsp ground coriander cinnamon, and cloves
1/4 Tsp each red pepper Ground (cayenne) and salt
2 Cup walnut or pecan halves

1. Melt butter in medium saucepan on low heat.~
2. Add sugar, peels and spices.
3. Toss nuts w/spice mixture. Spoon onto cookie sheet.
4. Bake at 300 for 20 minutes or until nuts are toasted. Stir every 5 minutes. Let cool.

We like celery stuffed with lite cream cheese, which can be flavored in various ways.

Chopped dried beef, horseradish and blue cheese
Finely chopped black olives and feta cheese

Minced pimiento suffed olives with a mashed hard boiled egg yolk, etc.

Last night I had a simple and yummy little appetizer of fingerling potatoes sliced into even little bite sized lengths and arranged on a platter. The tops were hollowed out and filled with creme fraiche and topped with green caviar. They almost looked like sliced sushi roll at first glance. You could top them with bacon crumbles or chives for something more homey.

Easy Spinach Squares
2 eggs
1 pkg frozen chopped spinach,thawed, cooked (cut a slit on one end of box, put in micro for 7 minutes on hi) Drain and squish out water in colander
1 stick melted butter
1/2 lb grated cheddar cheese
1 cup milk
3/4 cup flour
1 tsp salt
1 tsp baking powder
OPTIONAL: I added couple TBL chopped onion
Melt butter in square pyrex dish. Combine all ingredients, including butter, and add to pyrex dish.
Bake 40-45 minutes, at 350. Toothpick comes clean when they are done. Let cool thoroughly. Cut with plastic fork into squares.***OR U can put them in a greased 9x13 pan for thinner squares.
Good served warm, cold or room temp.

Nachos with big bowls of salsa, guacamole and sour cream for dipping!