1 cup finely chopped nuts (if you want to use nuts)

4 cups sugar

1-½ cup light corn syrup

1 cup butter

4 cups light cream

1-2/3 cups granulated sugar

2 Tablespoons butter

1/2 teaspoon salt

2/3 cup evaporated milk, undiluted

1 cup semi-sweet chocolate morsels

3/4 cup chopped pecans or walnuts

1-1/4 teaspoons vanilla

2 cups miniature marshmallows

Temper the chocolate.  Dip the balls into the chocolate using a dipping fork or wooden pick and shake off the excess chocolate.  Place on a tray lined with wax paper.  Let stand until cool.  Place in individual petit four packages.  (You may substitute 4 cups of candy coating for the semisweet chocolate chips.) Yield: 96 servings.

Recipe Note ¯; - Recipe reprinted from Pride of Kentucky November lesson.  Pride of Kentucky Cookbook is a collection of over 200 traditional and modern recipes featuring Kentucky Fresh Foods produced in the Commonwealth.

2 quarts popped popcorn

1 cup cocktail peanuts

1 cup wheat germ

1 cup seedless raisins

¼ cup butter

1 cup sugar

1/3 cup honey

1/3 cup water

½ teaspoon salt

1-1/3 cup vanilla low-fat yogurt

¼ cup low-sugar orange marmalade

¼ teaspoon ground cinnamon

 

Combine all ingredients; cover and chill. Serve with fresh fruit or Angel Food cake cubes.

 

Yield: 1-½ cups.

Nutritional Analysis: 13 calories, 14% fat per Tablespoon, .7 protein, .2 Fat (saturated fat 0.1),
2.1 carbohydrate, 0 fiber, 1 cholesterol, 10 sodium.

 

Contributed by Carolyn Ham - Muhlenberg County Extension Agent for FCS

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SALSA BITES   

This is a great, easy, easy appetizer to take to parties because you can make it ahead of time and serve it hot or cold. Take along small containers of chopped cilantro and sour cream and set them out with the Salsa Bites. That way guests can garnish or not.

1 - 8 oz. container cream cheese (reduced fat), room temperature

1/3 cup thick and chunky salsa

2 eggs (or equivalent Egg Beaters)

½ cup shredded cheddar cheese

2 Tablespoons chopped black olives, optional

1 Tablespoon chopped green onion

1 clove garlic, minced

¼ cup sour cream (reduced fat)

2 Tablespoons chopped fresh cilantro

Preheat oven to 350º F. Spray 24 mini-muffin cups with nonstick cooking spray. Whisk cream cheese, salsa and eggs together. Stir in remaining ingredients, except sour cream and cilantro. Fill muffin cups ¾ full.

Bake 15 minutes, or until center is set. Cool in pan 5 minutes and remove to serving tray or cooling rack. Spread tops with small amount of sour cream and garnish with cilantro. Yield: 24

Nutritional information per serving: 56 calories and 5.2 grams fat (using regular/full-fat ingredients and garnishes).

Note: Using fat-free cheddar doesn’t work very well.

Recipe Note ¯; - Source: Suzanne Boyle, Food editor Belleville News Democrat

Top

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16 oz. fat-free cream cheese, softened
1 cup nonfat sour cream
2 TBS taco seasoning mix
1 cup mild or hot taco sauce
1 cup (4 oz) shredded reduced-fat Cheddar cheese
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped tomato

Combine the cream cheese, sour cream and taco seasoning mix in a medium mixing bowl until smooth.  Spread evenly on a 12-14 inch glass serving platter.  Drizzle with the taco sauce.  Sprinkle with the cheese, green onions, bell pepper and tomato.  Chill covered, until ready to serve.  Serve with baked tortilla chips or snack crackers.  Yield 10 servings.

2 TBS butter
1 medium Vidalia onion, finely chopped
1/2 cup chopped pepperoni
1/4 cup finely chopped green, red, and yellow bell peppers
1 garlic clove, minced
3/4 cup crushed butter crackers (about 12)
3 TBS grated Parmesan cheese
1/2 cup (2 oz) shredded mozzarella cheese
1 TBS snipped fresh parsley
1/2 tsp tarragon
1/4 tsp oregano
1/3 cup chicken broth
12-15 shitake mushroom caps

Melt the butter in a large skillet.  Add the onion, pepperoni, bell peppers and garlic.  Sauté until tender but not brown.  Add the cracker crumbs, Parmesan cheese, mozzarella cheese, parsley, tarragon and oregano and mix well.  Stir in the chicken broth.  Spoon into the mushroom caps.  Place in a shallow baking pan.  Pour about 1/4 inch of water in the bottom of the pan.  Bake at 325 degrees for 20-25 minutes.  Serve warm.  (You may assemble the mushrooms the night before and chill in the refrigerator.  Place in the baking pan and add the water just before baking.)  Yield: 12 servings.

You’ll need only a few items for this unique cheese ball.  Coconut comes through in the cherry-flecked mixture that’s coated in pecans.  It looks pretty and tastes delicious served with apple slices, pineapple wedges or other fresh fruit. 

Sweet & Sour Meatballs