Make Ahead Snacks

If the holiday time crunch has you wondering what snacks to have available for unexpected guests and on-the-go family members, consider these two no-fail, make-ahead recipes.

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Appetizer Recipes , Printed Recipes

Julie Wesson, of Wilton Wis., sent us her recipe for Mushroom Mini-Muffins. These savory muffins are great as part of an elegant holiday buffet or to snack on in front of the television. And best of all, “The muffins can be frozen and re-warmed, which makes them handy,” Wesson says.

With some snack crackers and Doris Sturgis’ Garlic Cheese Roll, you’ll be ready to serve a holiday hors d’oeuvre whenever friends stop by. The cheese roll will keep indefinitely in the refrigerator and can be removed and sliced when guests walk through the door, says Sturgis of Mt. Pleasant, Texas. If you don’t want to use processed cheese, simply increase the amount of Cheddar to about 2 pounds and cream cheese to 4 ounces, keeping amounts of the other ingredients the same.

American Profile looks forward to receiving your favorite recipes and sharing them with our millions of readers across the nation. Send them to Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067.

Mushroom Mini-Muffin Cups

submitted by reader Julie Wesson of Wilton, WI

High Cotton Food Styling and Photography

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“Our family loves cheese and mushrooms. This rustic recipe is a favorite easy snack. The muffins can be frozen and rewarmed, which makes them handy.”

Ingredients

1/2 cup plus 3 tablespoons butter, divided
1 cup finely chopped sweet or Vidalia onion
1 pound portobello mushroom caps, finely chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded Swiss cheese
1/2 cup finely chopped flat-leaf parsley
2 egg yolks, beaten
1 teaspoon sea salt
2 teaspoons Italian seasoning
8 slices wheat bread

Instructions

1. Preheat oven to 350F.
2. In a large skillet over medium heat, melt 3 tablespoons butter and sauté onion and mushrooms 6 to 7 minutes or until softened. Remove from heat.
3. Stir in cheeses, parsley, egg yolks, salt and Italian seasoning.
4. Melt 1/2 cup butter in a small saucepan. With a rolling pin, flatten each slice of bread and cut into 4 squares. Dip each square into melted butter and place in a mini-muffin cup. Top each with a scoop of mushroom mixture. Bake 20 to 25 minutes or until lightly browned. Cool slightly and serve warm.

Yield: 8 servings

Garlic Cheese Roll

submitted by reader Doris Sturges of Mount Pleasant, TX

High Cotton Food Styling and Photography

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Ingredients

1 1/2 pounds sharp Cheddar cheese
1/2 pound processed cheese (like Velveeta)
3 ounces cream cheese
1/2 cup finely chopped pecans
1 teaspoon seasoning salt
Garlic powder, to taste
Chili powder

Instructions

Grate Cheddar and processed cheese into a bowl. Mix in cream cheese. Add pecans, seasoning salt and garlic powder. When well blended, divide into four mounds. Roll each into a cylinder about 2 inches in diameter and 3 inches long. Roll each cylinder in chili powder. Refrigerate several hours before serving. Slice 1/4-inch thick and serve with crackers. Serves 10 to 12.

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