New Year’s Nibblers

Apricot Wraps
1 package (approx. 14 oz.) dried apricots
1/2 cup whole blanched almonds
1 lb. sliced bacon
1/4 cup plum or apple jelly
2 Tbl. soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds and wrap a strip around each apricot and secure with a toothpick. Place on two un-greased baking pans. Bake, uncovered, at 375 degrees F. for 25 min. or on high in a microwave, until bacon is crisp. Meanwhile, in a saucepan, combine jelly and soy sauce; cook and stir over low hear until w3ell blended and smooth. Remove apricots onto paper towels and serve with dipping sauce.
Hot Macadamia Spread
1 8 oz. package cream cheese, softened
2 Tbl. milk
1/2 cup sour cream
2 tsp. prepared horseradish
1/4 cup finely chopped green pepper
1 green onion chopped
1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 cup coarsely chopped macadamia nuts
2 tsp. butter or margarine
assorted crackers

In a mixing bowl, bear cream cheese and milk until smooth. Stir in sour cream, horseradish, green pepper, onion, garlic salt, and pepper. Spoon into an un-greased shallow 2 cup baking dish; set aside. in a skillet sauté nuts in butter for 3-4 min. or until lightly browned. Sprinkle over cream cheese mixture. Bake, uncovered, at 350 degrees F. for 20 min. or microwave on high 1-2 min. Serve hot with crackers.
Krispie Clusters
12 oz. package vanilla chips
1/2 cup peanut butter
2-3 cups cocoa krispies
1 cup peanuts
1 cup miniature marshmallows

Combine vanilla chips and peanut butter in saucepan; melt together slowly on heat. Combine remaining ingredients in large bowl. Pour hot mixture over the top and mix well. Drop by spoonfuls onto waxed paper. Let stand until firm.

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