SSBBW Magazine - Recipes

RECIPES - SNACKS

Barbecued Shrimp and Bacon
Ingredients 30 (31 to 35)shrimp, peeled and deveined 15 strips bacon, partially cooked and cut in half Vegetable oil, as needed 1 cup barbecue sauce toothpicks
Directions Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a toothpick and brush lightly with oil before broiling. Place shrimp on a wire rack set into a foil-lined metal tray. Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm. Cook's Note: Soak the toothpicks in water before using to prevent them from catching fire when the shrimp are cooking.

Low Fat Vegetable Dip
Ingredients 1 cup non fat yogurt 1/2 cup nonfat or lowfat mayonnaise 2 tsp Mrs Dash
Directions Mix all ingredients together. Let sit at least 1 hour before using to allow flavours to mingle. Use for cut up fresh carrots, celery, cucumbers, peppers, broccoli, cauliflower, etc. Submitted by cowan_of_nexus

Honey Cinnamon Wings
Ingredients 2 1/2 pounds Chicken wings 4 each Garlic cloves -- chopped 1/4 cup Olive oil 2 tablespoons Soy sauce 1/4 cup Vinegar 1/4 cup Honey 1 1/2 teaspoons Ground Cinnamon 1 teaspoon Thyme 1/2 teaspoon Ground Ginger 1/2 teaspoon Dry Mustard
Directions Mix all ingredients in a plastic bag then knead occasionally for 2 hours. Cook on a grill or under a broiler. Cook 10 minutes one side then turn and baste with the marinade. Continue cooking 10 minutes or until done. Serve immediately or refrigerate until needed.

Fruit 'N Cheese Dippers
Dip Ingredients 1 cup plain yogurt 2 tablespoons honey Dippers Ingredients 4 cups your favorite fresh fruit, cut into 1-inch pieces (bananas, apples, strawberries, mandarin orange segments, grapes, pears, pineapple, etc.) 4 ounces Cheddar Cheese, cubed 1/4 pound (3/4-inch thick) slice Swiss Cheese, cubed 8 (8-inch) skewers
Directions Stir together yogurt and honey in small bowl. Cover; refrigerate at least 30 minutes. Meanwhile, assemble dippers by alternating fruit pieces and cheese cubes on skewers. Serve with dip. TIP: Dip fruit pieces in lemon juice to prevent discoloration.

Cool Veggie Pizza Appetizer
Dip Ingredients 2 cans (8 oz. each) refrigerated crescent dinner rolls 1 pkg. (8 oz.) cream cheese, softened 1/2 cup MIRACLE WHIP Dressing 1 tsp. dill weed 1/2 tsp. onion salt 1 cup broccoli florets 1 cup chopped green pepper 1 cup chopped seeded tomato 1/2 cup sliced pitted ripe olives (optional) 1/4 cup chopped onion
Directions PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust. BAKE 11 to 13 minutes or until golden brown; cool. MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

Cottage Cheese Apple Dippers
Dip Ingredients 1 cup Cottage Cheese 2 Tbsp. raisins 1/8 tsp. ground cinnamon 2 apples, sliced
Directions MIX cottage cheese, raisins and cinnamon. SERVE as a dip with the apple slices.

Kicky Deviled Eggs
Dip Ingredients 6 eggs 1 teaspoon white vinegar 1 tablespoon mayonnaise 1/4 teaspoon prepared mustard 1 teaspoon paprika 2 leaves lettuce salt and pepper to taste
Directions Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Once cool, remove the shell, cut the eggs in half lengthwise and scoop out the yolks. Place the yolks in a medium-size mixing bowl and mash them. Blend in vinegar, mayonnaise, mustard, salt and pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry. Carefully put the egg yolk mixture back into the egg whites but do not pack it. There will be enough mixture so the whites are overfilled. Sprinkle with paprika. Place on bed of lettuce and/or garnish with parsley. Cool before serving.

Cream Cheese 'n Herb Cucumber Bites
Dip Ingredients 1 carrot, shredded (about 1/2 cup), divided 1/2 cup cream cheese with chive & onion 2 cucumbers, cut lengthwise in half, seeded
Directions RESERVE 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. CUT each cucumber half into 5 pieces to serve.