STOCK UP ON SUGARY SUPPLIES
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