STOCK UP ON SUG­ARY SUP­PLIES

Taste of Home - - Gather -

Gar­lic-parme­san Cheese Ball

In a large bowl, com­bine 11 oz. soft­ened cream cheese, 1/3 cup grated Parme­san cheese, 1/4 cup may­on­naise, 1/2 tsp. dried oregano, and 1/4 tsp. gar­lic pow­der or 1 tsp.

minced gar­lic. Shape into a ball.

Roll ball in 3/4 cup chopped, toasted

wal­nuts if de­sired. Wrap tightly in plas­tic. Chill for 2 hours. Serve with veg­eta­bles and/or crackers.

2 Tbsp.: 98 cal., 10g fat (5g sat. fat), 21mg chol., 109mg sod., 1g carb.

(1g sug­ars, 0 fiber), 2g pro.

Makes about 2 cups. Su­san Sey­mour, Valatie, NY

Warm Spiced Nuts

In a large bowl, com­bine 1 cup pe­can halves, 1 cup un­blanched al­monds and 1 cup un­salted dry roasted

peanuts. Com­bine 3 Tbsp. melted but­ter and 41/2 tsp. Worces­ter­shire sauce; pour over nuts and toss to coat. Spread in a sin­gle layer in an un­greased 15x10x1-in. bak­ing pan. Bake at 300° un­til browned, about 30 min­utes, stir­ring oc­ca­sion­ally. Trans­fer nuts to a bowl while still warm. Com­bine 1 tsp. chili pow­der, 1/2 tsp. gar­lic salt and 1/4 tsp. cayenne pep­per; sprin­kle over nuts and stir to coat. Serve warm, or al­low to cool be­fore stor­ing in an air­tight con­tainer.

1/4 cup: 231 cal., 22g fat (4g sat. fat), 8mg chol., 123mg sod., 7g carb.

(2g sug­ars, 3g fiber), 6g pro. Makes 3 cups. —Jill Mat­son, Zim­mer­man, MN

Mulled Grape Cider

In a large saucepan, com­bine 5 lbs. Con­cord grapes and 2 cups wa­ter; bring to a boil, stir­ring con­stantly. Press through a strainer; re­serve juice and dis­card skins and seeds. Pour juice through a dou­ble layer of cheese­cloth into a 5-qt. slow cooker. Add 11/2 cups sugar,

8 whole cloves, 4 cin­na­mon sticks, a dash of nut­meg and 6 cups wa­ter. Cover and cook on low for 3 hours. Dis­card cloves and cin­na­mon sticks.

1 cup: 231 cal., 1g fat (0 sat. fat), 0 chol., 4mg sod., 59g carb.

(56g sug­ars, 2g fiber), 1g pro.

Makes 12 serv­ings (3 qt.). —Sharon Har­mon, Or­ange, MA

“Just play! Af­ter all, you’re build­ing a house made of candy. It should be fun!” —JOSH RINK, FOOD STYLIST

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