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Three Quick and Easy Finger Foods


For the college viewing party that’s in need of some easy snacks, these recipes are the perfect fit. You can group them together or find other similar dishes that complement them palette-wise. These three dishes encompass all flavors from salty and sweet to seafood. Let your tastes buds enjoy!

Angel Food Fruit Cups



Ingredients:

Angel Food cups
Fresh fruit of your choice
Cool Whip or whipped cream
Sugar

Directions:
1. Start off by melting 1 part sugar to 1 part water (really only 2 tablespoons of each maximum).
2. Crush one piece of your fruit into that simple syrup mix, and wait until all the sugar is dissolved.
Tip: Squeeze 1/2 lemon into the syrup for a zesty twist!
3. Spoon a little of the syrup onto each cup.
4. Spray some whipped cream, and top with your favorite fruity toppings!

Baked Frites


Ingredients:
4 medium baking (russet) potatoes
1 tbsp. olive oil
3/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
Nonstick cooking spray

Directions:
1. Preheat your oven to 450 degrees F. Wash the potatoes well, and pat them dry with a clean towel.
2. Keeping the skin on, cut the potatoes lengthwise into 1/2-inch-thick slices, and then cut the slices in half.
3. Spray two baking sheets with the nonstick cooking spray. In a large bowl, toss the potatoes with the olive oil and seasonings. Divide the potato stick between the two pans, and bake for about 35 minutes until they are browned and crispy, stirring halfway through the cooking process.

Baked Crab Rangoon


Ingredients:
2 tbsp. sour cream (light is fine)
8 oz. cream cheese, softened (I used reduced fat)
1 scallion, thinly sliced
1 garlic clove, minced
1/4 tsp. ground ginger
1 tsp. soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
Wonton wrappers

Directions:

1. Preheat oven to 415 degrees F. Line a rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
2. In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.
3. Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, and then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.
4. Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake them for about 12 minutes or until the edges are golden brown and crisp.

By: Aspen Evans | Images and Sources: 1, 2, 3

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