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    You are in: Home / Cookbooks / Starters and Snacks
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    54 recipes in

    Starters and Snacks

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    From www.TopSecretRecipes.com Just like the stuff you buy at the store but much cheaper to make.

    Recipe #310935

    137 Reviews |  By Bev

    Great snack for everyone, or the for kids lunches or even as an after school treat! Serve for breakfast with yogurt and fruit or over ice cream for dessert. Watch your time in the oven because sometimes it cooks a little quickly. This recipe came from Bon Appetit, March of 2002. A few baking tips I have learned from making this recipe often: I use a jelly roll pan so the granola will have maximum exposure while cooking. Also, if you do like your granola to clump, do not stir while baking. Allow to cool in pan for about 10 minutes or so, then run a spatula between granola and the pan to loosen. You will have so many clumps you will have to break them with your hands ; )

    Recipe #23108

    This is my sister's dip. She got the recipe while backpacking in Europe a few years ago. She is now forced to make it at every party she has. People smell it cooking and stand drooling by the oven until it comes out! (Many have not been able to wait for the cooling part and burned their mouths to get to it first). You might have to make 2 portions. **NOTE: Please CHECK the sodium content before you choose a ranch dressing mix, because it will affect the flavor! Some people have complained it is "too salty". Please also make sure you are using only a 1 ounce packet; there are other sizes from various manufacturers. Too much mix throws off the balance of flavors. My sister and I always use the Hidden Valley Ranch Original and we do not have any problems with it :) You can also substitute half the sour cream for prepared Ranch Dressing and skip the dry mix. It will come out a bit wetter.

    Recipe #46267

    I have to hide these sausages behind something healthy in the refrigerator or my boyfriend Dugan eats them before they are ready. He is such a beast. Warning: Do not store within a monkey wrench throw of car mechanics and all men who drink beer.

    Recipe #128435

    A very easy appetizer. Make as much or as little as you like. I've had this delicious recipe for over 25 years and got it from a caterer.

    Recipe #146682

    Better-than-store-bought tortilla chips. Dig in.

    Recipe #14578

    This Indian-type flat bread comes from the Chicago Tribune's 'Fast Food" column....it's quick and easy, like most of my favorite recipes!

    Recipe #82207

    These will go really fast, and take a week to make, so I make a bunch at a time.

    Recipe #31283

    I make this concoction a LOT for parties! I slice it and serve it with olive oil and balsamic vinegar for dipping! AWESOME! Looks really nice, too!!

    Recipe #138090

    This recipe was given to me by a friend. I have made it several times, and it doesn't last long! It does take a while to prepare, but it is worth it. Great presentation and delicious flavors.

    Recipe #33501

    This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press.

    Recipe #48627

    This recipe came from taste testing poppers all over. I combined what I liked and discarded the rest. You can use fresh peppers or prepackaged peppers (not recommended,to soft). If I use fresh, I sometimes like to slice them in half, leaving the stem, de-vein and seed them and saute' them in my favorite beer to soften them up just a little (2-4 minutes). Another tip is to always use protective cooking gloves when dealing with peppers.

    Recipe #106753

    This is a great appetizer to serve at your next dinner. Especially nice in the fall or winter time when cranberries are more plentiful.

    Recipe #41835

    Pronounced NACK-uh-tish IIIIIIEEEEE!!!! this is the best meat pie in Cajun Land

    Recipe #39314

    For the holidays - these can be made up ahead of time and frozen.

    Recipe #77925

    9 Reviews |  By glitter

    Found this recipe they call it a dip but it's more of a spread, made just a few changes, but my sons and dh finished the WHOLE THING! And I have to add..they actually said,"Wow...this is really GOOD" First time I made it..and almost wished I was alone. Shame on me! All I can say is it went and next time around I am making more.

    Recipe #94962

    Tapas (bite-sized appetizers) is one of Spain's most cherished culinary traditions! This recipe is courtesy of Executive Chef Jose Salgado. Marinating time (minimum 4 hours) is not included

    Recipe #85497

    This has become a must-do when we have company. Just dunk some breadsticks in and watch your friend's faces! The original recipe included a sprig of rosemary but I don't like it so have left it out. Feel free to include it.

    Recipe #94813

    Great appetizer- easy and very flavorful. Looks like you really fussed! World Zaar Tour 2005 Italy

    Recipe #135108

    A really nice change from all the sweet cookies out there. Can be used as a appetizer too. They need to chill for 1 hour before baking. I used to have a co-worker who I HAD to make these for every year at our Christmas party.

    Recipe #106160

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