Recipe Talk

Does anyone have any suggestions for finger food for an 18 year old birthday party. Any suggestions will be greatly appreciated. regards, Tarra

eenOld Time Chocolate Fudge Recipe courtesy Paula Deen

3 cups sugar
4 heaping tablespoons cocoa
3 tablespoons light corn syrup
1 cup evaporated milk
6 tablespoons butter, plus extra for buttering dish
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 36 pieces
User Rating:

Episode#: PA1C16
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Pecan Praline Morsels Recipe courtesy Paula Deen

2 cups whole pecans
1/2 cup packed light brown sugar
4 tablespoons heavy cream

Preheat oven to 350 degrees F.
In a medium bowl, combine all ingredients. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 2 cups sugared pecans
User Rating:

Episode#: PA1C16
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Buttery Fingers Recipe courtesy Paula Deen

1 cup chopped pecans
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 pound (2 sticks) butter
1 teaspoon vanilla extract
1(16-ounce) box powdered sugar

Preheat oven to 325 degrees F.
Combine all ingredients except for powdered sugar. Roll into small "fingers" or balls. Bake for 20 to 30 minutes. Roll immediately in powdered sugar.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: about 60
User Rating:

Episode#: PA1C16
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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Almond Chocolate Balls Recipe courtesy Paula Deen

2 (16-ounce) boxes confectioners' sugar
1/2 cup (1 stick) butter, softened

1 (14-ounce) can sweetened condensed milk

1 teaspoon pure almond extract

1 (14-ounce) package shredded coconut

1 1/2 cups chopped nuts

1 (12-ounce) package chocolate chips

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 3 hours
Cook Time: 7 minutes
Yield: 75 to 100 balls
User Rating:

Episode#: PA1C16
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

FINGER FOOD

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1 loaf sandwich bread

8 oz. cream cheese

2 egg yolks

1 stick oleo, melted

cinnamon-sugar

Cut crust from each slice of bread; roll very thin. Mix
cream cheese and egg yolks together. Spread on each slice of
bread; roll up like jelly roll. Dip each in melted oleo and
cinnamon-sugar. Place on cookie sheet and freeze. Bake frozen
at 350 degrees for 20 minutes. Slice into 2-inch lengths. Serve
while warm.

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CORNBREAD FINGER FOOD

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1 pkg. Martha White "Cotton
Pickin'" cornbread mix

1 large egg

1/3 lb. Bob Evans sausage (hot
or mild)

3 Tbsp. Wesson oil

3/4 c. buttermilk

9 slices Kraft singles Swiss

cheese

Cook sausage in loose form and let cool; heat oven to
475 degrees. Place oil in iron skillet and put into heated oven. Mix
cornbread mix contents, egg and buttermilk in a bowl. Add
sausage and half of the oil from the skillet; mix well, and
pour into heated skillet. Bake 15 to 20 minutes until top is
medium brown. Remove skillet from oven. Unwrap cheese slices,
cover top of cornbread, make 4 cuts at right angles, such that
the bread can be removed with an egg turner. Cut into bite-

sized pieces. Serve warm. Can also be cut into wedges for a
meal. Great with chili.

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MEXICO PARTY FINGER FOOD

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flour tortillas

4 oz. diced green chilies

1/4 c. chopped black olives

8 oz. cream cheese

8 oz. sour cream

1 c. grated cheese

3 to 5 chopped green onions

garlic salt to taste

Mix all ingredients, except tortillas and spread thinly
on tortillas. Roll very tight and refrigerate overnight.
Before serving cut in 1 inch thick pieces.

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S'MORES MIX

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6 to 8 c. graham cereal

miniature marshmallows

chocolate chips (at least 6

oz.)

peanuts (optional)

Mix all ingredients together and serve as "finger food"
when you don't have a campfire to make the real thing.

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WATER CHESTNUTS WRAP-UPS

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1 (8 oz.) can water chestnuts,
drained

1/4 c. soy sauce

4 Tbsp. sugar

6 slices bacon, cut into

thirds

Let water chestnuts stand in soy sauce about 30 minutes.
Large chestnuts may be cut in half. Roll each in sugar, then
wrap with strip of bacon, securing with wooden pick. Place in
shallow baking or broiler pan. Bake 400 degrees about 20 minutes or
broil 4 to 5 inches from heat, about 8 minutes or until bacon
is crisp. Drain on paper towel. Serve hot. Makes 18 to 20.
Delicious finger food.

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SWEET NUTS
(Finger Food Snack)

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1 egg white

2 Tbsp. water

1 lb. pecans and almonds

3/4 c. sugar

1/4 c. cornstarch

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. allspice

1/4 tsp. salt

Beat egg white and water until frothy; then coat pecans
and almonds. Combine sugar, cornstarch, cinnamon, nutmeg,
allspice and salt. Mix well. Coat nuts by shaking in a
plastic bag. Spread onto shallow pan and bake at 250 degrees for 2
hours (approximately). Stir every 15 minutes.

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MONKEY BREAD

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4 cans biscuits (no buttermilk
or flaky)

1 c. sugar

1 c. brown sugar

6 tsp. cinnamon

2/3 c. melted butter

Cut biscuits into quarters. In medium bowl combine
sugars and cinnamon. In larger bowl place biscuits and pour
cooled butter over biscuits and cover and shake. Open and pour
in sugar mixture and shake until all pieces are thoroughly
coated. Place biscuits in tube pan and bake at 350 degrees for 40 to
45 minutes. Turn out onto a plate and serve as finger food.