Christmas is just around the corner and families will be gathering together soon. These snacks are fun and easy to make and will be a hit at all of your Christmas gatherings. The kids will love these snacks too! Serve any or all of these while the family is getting the Christmas tree decorated.
Mango Tango Fruit Salad
1 -16 oz Jar Mango Slices
1-16 oz can Tangerines
1-16 oz can Diced Pineapples
1–16 oz can Sliced Peaches
1-16 oz can Blackberries
1 can Cool Whip (optional)
Pour all ingredients into a large bowl and mix well. Add the juice from half of a lemon and lime into the bowl of fruit. Stir well. Cover bowl with foil and set in refrigerator to chill for one hour. When ready to serve place some fruit into individual serving bowls and top with a dallop of Cool Whip. Enjoy!
Finger Lickin’ Good Chicken
1 package Tyson Boneless Chicken Tenders
Bake the chicken tenders according to the directions. Serve the chicken tenders in a container that has dividers in it. Fill one side with the ranch dip and the other side with the chicken tenders, carrot chips and celery slices.
Turkeys in a Quilt
1- package Pillsbury Ready Made Crust
1-package turkey dogs
Kraft Sharp Cheddar Cheese Cut Into Christmas Shapes
Cut 6 turkey dogs into halves. Take the Pillsbury crust and roll it out and then cut it out into 4-inch squares. Place one piece of turkey dog into the center of the crust square and two pieces of cheese on top of the turkey dog. Take the bottom of the crust and lay on top of the turkey dog and cheese. Leave one side of the crust pulled down to look like a quilt. Pinch the sides together using your fingers. Bake at 350* until golden brown.
Vanilla Ice Cream
8 Popsicle Sticks
Melt the chocolate and then use an ice cream scooper and scoop up some ice cream and set them down on a cookie sheet lined with foil. Insert one Popsicle stick into each ball of ice cream. Dip each ice cream ball into the chocolate and then dip each one into the granola. Do four at a time to keep them from melting. Set each one in the freezer until ready to eat.
Cinnamon & Sugar Pita Chips
One package Whole Wheat Pita Pockets
Mix one cup of sugar with two teaspoons of cinnamon.
Slice each pita pocket into quarter pieces. Arrange the slices on to a cookie sheet lined with foil and spray the foil with Pam Cooking spray. Bake the chips at 350* until golden brown. Carefully remove the cookie sheet from the oven and sprinkle cinnamon and sugar on the chips while still warm. Enjoy!
Santa’s Peppermint Patties
1 Package Pillsbury Cookie Dough Roll
Peppermint Ice Cream
Bake the cookies as directed on the package. When the cookies are still warm, but not HOT, place a dallop of peppermint ice cream on one chocolate chip cookie and top with another cookie.
Apple and Raisin Quesadillas
2-3 Granny Smith Apples
2 tbs Butter
6 Flour Tortillas
1 ½ cups Brown Sugar
1 tsp cinnamon
1 cup raisins
1 lemon (this will keep the apples from turning brown so soon).
Slice the apples into ¼ inch thick slices. Melt the butter in a saucepan and add the brown sugar and cinnamon and raisins. Add the juice from half of a lemon. Mix well. Remove from heat. Be sure and get all of the lumps out of the brown sugar. Set aside.
Using the same saucepan as you did to cook the apples, melt 2 tbs butter in the saucepan. Take a flour tortilla and place into the melted butter and cook on each side until golden brown. Lay each tortilla on a paper towel and then sprinkle some cinnamon and sugar mixture on top of each tortilla. When the tortillas are cool enough to handle, place a few tablespoons of apple mixture in to the center of each tortilla on top of the cinnamon and sugar mixture. Roll the tortillas up to keep the mixture inside. Roll each tortilla in the cinnamon & sugar mixture. Enjoy! These are much better when they are still warm. Any leftovers can be wrapped in foil and stored in the refrigerator for up to 2 days or can be kept in the freezer for up to two weeks to use as quick snacks for after school or in school lunches.
MERRY CHRISTMAS TO ALL!