Bacon Wrapped Barbeque Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

1 of 3 Photos Vanilla Ice Cream VII

Ingredients

• 1 quart heavy cream
• 1 1/4 cups milk
• 1 vanilla bean, split and scraped
• 1 1/4 cups white sugar, divided
• 10 egg yolks
• 1 tablespoon vanilla extract

Directions

1. In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
2. Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
3. Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

How to Make a Pie Crust, Step by Step Never made a pie crust? We'll walk you through it.

How to Make a Pie Crust, Step by Step

Never made a pie crust? We'll walk you through it.

1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.

We used the Best-Ever Pie Crust recipe.

• Best-Ever Pie Crust
• VIDEO: How to Make Pie Crust
• Pie Crust Recipe Collection

2. Always chill the fat (butter, margarine, shortening, or lard) and liquid before you begin. This prevents the fat pieces from getting creamed into the flour.

• Stir the flour, salt, and sugar (if using) together in a large bowl.
• Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.
• You can also use a food processor: pulse the flour with half the shortening until it's the texture of cornmeal. Add the remaining shortening or butter and pulse until it's the size of small peas. Turn the mixture into a bowl.

3. Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough.

4. Split the dough in half. Pat the dough into balls, flattening them slightly, and wrap them in plastic wrap.

• The dough needs to rest in the refrigerator for at least 30 minutes. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked.

5. Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator.

• Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.
• Start rolling at the center of the dough and work outwards. If you're a beginning pie-maker--or prefer easier cleanup--you can roll out the dough between sheets of waxed paper.

6. Working quickly, roll the dough into a circle ¼-inch thick or smaller.

• As you roll it out, lift up an edge or move the dough to ensure it's not sticking to the counter. Add flour as needed.
• The dough round should be two to four inches wider in diameter than your pie pan. Use a dry pastry brush to sweep away any excess flour.

7. Gently fold the dough in half, and then into quarters.

If it seems too brittle to fold, try another bakers' trick: roll up the pie crust around the rolling pin and unroll it over the pie plate.

8. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.

9. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips.

10. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges.

• How to Make a Fluted Pie Crust

11. If you're making a single-crust pie, fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 minutes before baking.

For a double-crust or lattice-top pie, refrigerate the bottom crust while you roll out the top crust. Transfer the top crust (it doesn't have to be a perfect circle) to a parchment- or wax paper-lined sheet pan. Cover loosely with plastic, and refrigerate while you prepare the filling.

• How to Bake a Pie Crust

12. Once the pie is loaded with filling, lay the top crust over the top.

• Trim it to leave a half-inch overhang. Fold the dough under itself and crimp to form a seal.
• Cut vents with a sharp paring knife, or use a fork to prick a decorative pattern on the top crust. Small cookie cutters are especially nice when baking apple pies: these need to be well vented so that the crust doesn't end up as a solid dome over the cooked-down fruit.

• Baking Fruit Pies
• Making Apple Pie Filling

13. Want to get fancy? Lattice tops, decorative top crusts made with cut-out shapes, braided edges, and other artistic touches all make a pie stand out. Use mini cookie cutters to make cut-outs from extra dough; brush the cutouts with water to help them stick.

• How to Make a Lattice-Top Pie
• Making Fancy Pie Crust Toppers

14. Check out our Top 20 Pie Crust Recipes.

You might also like this watch-and-learn video: How to Make Pie Crust.

LEMON PIE

Ingredients

• 1 (9 inch) pie crust, baked
• 5 tablespoons cornstarch
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 cups water
• 3 egg yolks
• 2 tablespoons butter
• 5 tablespoons lemon juice
• 2 teaspoons lemon zest
• 3 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
3. Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
4. Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
5. Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
6. To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
7. Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

The Honduran Baleada

Streetside Baleada Stand in Copan, Honduras

In El Salvador there are pupusas. In Mexico there are tacos. In Honduras there are Baleadas. The simple version consists of a thick flour – though sometimes corn – tortilla that has been put on a charcoal grill. It’s slathered in refried black beans and a bit of white farmer’s cheese then folded over like an American style soft Taco. It is the any time of the day snack. You can have one for breakfast and add eggs. In San Pedro Sula, which has more fast food joints than anywhere I have ever been, they have a few chains such as Baleada Express and Super Baleadas, which serve up massive baleadas filled with anything you want: avocado, sausage, plantains, bell peppers, onions, chiles, pork, jalapenos, etc. More often, baleads are served at casetas, or streetside stalls often near night spots and costs usually 10 lempira (about fifty cents US).

Basic Baleada Recipe:
Ingredients:
2 cups of wheat flour
1 cup of water or tepid milk
1 egg
1/2 teaspoon of salt
1/2 cup oil

To make the Tortilla (the Baleada Shell):
-Combine all the ingredients in a mixing bowl.
-Knead the mixture until it is completely mixed and not sticky.
-Form the dough into golfball size balls.
-Cover and let sit for about 20 minutes.
-Take each ball of dough and stretch it on a flat surface to make a large tortilla. Should be thick.
-Set the tortilla on a hot pan or grill until crisp.
-Turn the tortilla over and cook the other side.

Fillings:
Once the tortilla is ready you can fill it with anything you like much like a burrito. Traditionally in Honduras a baleada features refried black beans, fresh cream, and shredded cheese. To spice it up add avocado, or egg, or chile and fold the tortilla in half.

Bacon-wrapped Pork Roast

An easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast.

Bacon-wrapped Pork Roast Recipe

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INGREDIENTS

• 1 pork loin (1 1/2 pounds)
• Salt and pepper
• 1 Tbsp olive oil
• 2 Tbsp finely chopped fresh rosemary
• 1/4 lb bacon, thinly sliced
• 1 cup white wine

METHOD

1 Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.

3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.

4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Yield: Serves 4.

Awesome Oatmeal Chocolate Chip Cookie

This recipe started as a request from my goddaughter Piper and her sister Alden. They noticed I didn't have a chocolate chip cookie recipe on the site and called me to suggest, with as much insistence as nine year old and eleven year old girls can muster (which is substantial by the way) that I come up with one.

Well girls, this cookie is for you.

Though, it's probably not what you expected.

Frankly, I don't find regular chocolate chip cookies that exciting. I want cookies to have substance, something more than plain cookie dough speckled with chocolate chips. So my dears, this cookie is an oatmeal cookie, a chewy oatmeal cookie, with dark chocolate chips (better chocolate flavor than semi-sweet), pecans, because they go so well with chocolate, and browned butter, because of all that wonderful nutty flavor from the browned bits of the butter. Now, dear Alden and Piper, I know in the past you have hand picked out and discarded every morsel of walnut or pecan in any baked good your mother made for you. If you are still practicing this lunacy, you may leave out the pecans. Your loss, they taste great in this cookie.

Browning the butter is easy. It takes about ten minutes, and is so worth it. You will taste the difference. You just have to watch it so the butter doesn't burn, or then you'll have blackened butter, not browned butter, and you'll have to throw it out and your mother will get angry at me for inspiring you to do something that resulted in wasting 2 sticks of butter.

The real variable in this recipe is the shredded coconut. It's just there for texture. If you add a cup of sweetened shredded coconut to the mix, the cookies will be chewier. You can easily leave it out. Or try some with it, and some without to see which cookie you like better.

Hope you like it! (And please let me know which version you ended up with - with or without pecans or coconut.)

Awesome Oatmeal Chocolate Chip Cookie Recipe

• Prep time: 30 minutes
• Cook time: 20 minutes

Brown the butter first, as the butter is cooling, prep the other ingredients.

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INGREDIENTS

• 1 cup (2 sticks, 8 oz, 225 g) unsalted butter
• 1 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup brown sugar, packed
• 1/2 cup white granulated sugar
• 2 eggs (large), lightly beaten
• 1 teaspoon vanilla extract
• 2 Tbsp water
• 1 1/2 cups bitter-sweet chocolate chips
• 1 cup chopped pecans (optional)
• 1 cup sweetened, shredded coconut (optional)
• 3 cups Old Fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)

METHOD

1 Brown the butter. Place sticks of butter in a thick-bottomed medium sized stainless-steel saucepan. (It's important to use a saucepan that has a light, reflective interior like stainless steel, otherwise you won't be able to see the butter browning.) Heat on medium. Melt the butter, whisking so that the butter melts evenly. Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface. At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully, it's easy for the butter to go from browned to burnt. When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.

2 Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

3 Preheat oven to 350°F (175°C). Place the browned butter (along with the browned bits) in a mixer bowl. Add the brown and white sugar. Beat on medium high speed for about 3 minutes, until smooth. Add the eggs and vanilla. Beat for three more minutes on medium speed until smooth and light.

4 Using a wooden spoon, stir the flour mixture into the butter sugar egg mixture. Stir in 2 Tbsp water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)

5 Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the oatmeal. Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

4 Butter two large cookie sheets, or line them with Silpat mats or parchment paper. Spoon out heaping tablespoon-fuls of cookie dough and lay them on the cookie sheet. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet. Bake at 350°F (175°C) for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12-14 minutes. 10 minutes will help yield a more chewy cookie.)

5 Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool. They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container.

Yield: Makes about 30 cookies.

Key Lime Pie

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick butter) melted
• 2 (14-ounce) cans sweetened condensed milk
• 1 cup key lime or regular lime juice
• 2 whole large eggs
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Baked French Fries Recip

If you have then you're not alone. Those fast food places sell millions of French fries every day to hungry people who can't resist the smell or taste of those crispy deep-fried string potatoes. While you have probably had plenty of fast food French fries and even some frozen ones, making home made French fries is  easy and just as tasty.

First, you need a decent French fry cutter, which lets you put the raw potato inside and push down on the lever, creating the perfectly sized slices, which you can then put into the deep fryer. Now, you know that sometimes when you get fries at a restaurant, they may contain heavy fattening oils, which isn't that great if you're counting calories.

But when you make your own home made French fries, then you can use whatever light cooking oil you wish. To make even healthier low fat French fries, you can bake them in the oven using only a light dusting of cooking oil spray to create that crispy texture we all love.

And don't forget the seasoning. French fries can be seasoned with seasoning salt, garlic salt, or regular salt. Since you're the cook, you're in control of how much or how little seasoning you use. Maybe you'll even come up with your own special blend for your homemade fries.

One thing's for sure, no matter how you make 'em,

French fries that are home made cannot be beat!

Here's a great recipe for homemade fries:

Baked French fries

To Die for Crock Pot Roast

1 (4 -5 lb) beef roast, any kind 1 (1 1/4 ounce) package brown gravy mix, dry 1 (1 1/4 ounce) package dried Italian salad dressing mix 1 (1 1/4 ounce) package ranch dressing mix, dry 1/2 cup water Directions: 1 Place beef roast in crock pot. 2 Mix the dried mixes together in a bowl and sprinkle over the roast. 3 Pour the water around the roast. 4 Cook on low for 7-9 hours.

CHICKEN

Somewhere out there in your community, right this very minute, some happy cook has just put a chicken in a pan or pot to begin cooking a delicious chicken dinner. What's for dinner? The answer is often: chicken.

Chicken is not only economical for the family meal budget, but it's also one of the healthiest and most versatile meats available to the average consumer. There must be 1001 ways to prepare and cook chicken. Let's take a look at some of the tasty chicken recipes currently available online:

Fried chicken, chicken salad, chicken noodle soup, chicken and dumplings, baked chicken, chicken pot pie, chicken marsala, chicken wings, chicken casserole, chicken parmesan, chicken curry, chicken enchiladas, chicken and rice, chicken cacciatore, barbecue chicken, lemon chicken, orange chicken, chicken cordon bleu, and chicken alfredo . . . just to name a few of the more popular recipes.

Whew. That's a lot of ways to enjoy chicken right there. I'm sure you've tasted several of the above dishes and maybe even made a few of them yourself.

Of course, there are many more ways to eat chicken and as long as it remains one of the world's favorite sources of human protein, there will always be a chicken in every pot, wherever you go on this beautiful planet earth.

Chocolate Cherry Milkshake

Chocolate Cherry Milkshake

4 scoops vanilla ice cream or frozen yogurt

3/4 cup cold milk

1/4 cup chocolate syrup

3 maraschino cherries, stems removed

Whipped topping & additional cherry

Directions

Place ice cream, milk, chocolate syrup and cherries in blender. Blend until smooth. Garnish with whipped topping and cherry.

Classic Vanilla Milkshake

Classic Vanilla Milkshake

3 scoops vanilla ice cream

1-1/2 cups milk

1 tablespoon vanilla extract

2 teaspoons sugar

Directions

In a blender combine ice cream, milk, vanilla and sugar. Blend until smooth.

Crumbed Prawns & Lemon Creme

An impressive baked snack that will have your guests begging for the recipe! Once you’ve tasted these tangy little Crumbed Prawns & Lemon Cremee, you’ll never deep fry prawns again!
Ingredients

• 100 g (1/2 pack) Bakers KIPS , Spring Onion flavour
• 12 – 18 (about 800 g) large prawns
• salt and milled black pepper
• 2 egg whites
• 125 ml thick sour cream
• 30 ml grated lemon rind
• 30 ml finely chopped parsley
• 10 ml lemon juice
• 125 ml julienne strips of green spring onion tops

Directions
Place the Bakers KIPS in a processor and process into fine crumbs. Transfer to a shallow dish.
Peel the prawns but leave the tails intact. Butterfly the prawns, remove the veins and season well with salt and pepper. Beat the egg whites into a light froth. Dip each prawn into the froth and then immediately into the crumbs, patting them lightly to ensure that they are evenly coated.

Lay the prawns with the butterfly cuts facing uppermost in a single layer on an oiled baking tray. Place in the oven pre-heated to 200 ºC and bake for 3 – 5 minutes or until just done.
Meanwhile combine the sour cream, lemon rind and juice and parsley and set aside.

To serve, arrange the prawns on a serving platter or in Chinese spoons arranged on a tray. Place a small dollop of the lemon crème on top of each prawn and garnish with the spring onion.
Serve immediately.
Makes 12 – 16 Prawns & Lemon Creme portions.

Torte Trio Platter Slice

This gorgeous snack platter, using Bakers Wheatsworth Crackers, looks elegant, impressive and is unbelievably delicious too! A real crowd pleaser at the cocktail party!

Ingredients:

• 1 x 500 g round of brie cheese (Cambrieni)
• 200 g low-fat cream cheese
• 125 g crumbled blue cheese
• 65 ml finely chopped parsley
• 125 ml coarsely chopped spring onion tops
• figs preserved in syrup
• ginger preserved in syrup
• 100 g toasted walnuts, coarsely chopped basil leaves for garnishing
• 1 x 200 g packet of Bakers Wheatsworth Crackers

Directions:
Slice the brie cheese through the middle to form two round disks. Mix together the cream cheese, blue cheese, parsley and spring onion. Spread onto the sliced side of one cheese disk and sandwich the two disks together. Place on a platter and pile the figs and ginger nuggets on top. Sprinkle with the nuts and drizzle liberally with the preserved syrups.
Garnish with the basil leaves and arrange the Bakers Wheatsworth Crackers around the cheese.

Serves 8.

PS: Make sure that you use cream cheese and not creamed cottage cheese in recipes that call for cream cheese. Creamed or plain cottage cheese will in all likelihood be too runny and far too tart and may not give you the firm, cheesy texture and subtle taste that cream cheese 

Chicken Liver Pâté with Crisp Herb Coating

Serve up this fantastic and tasty Chicken Liver Pate with Vitasnack Wholewheat Crisps. It’s a perfect starter or warm winter snack by the fireside with a glass of port!

Ingredients

• 125 ml Bakers VitaSnack Wholewheat Crisps
• 30 ml olive oil
• 10 ml fresh thyme leaves
• 10 ml fresh rosemary needles
• 45 ml fresh basil leaves, finely chopped
• 125 g butter
• 1 small onion, chopped
• 10 ml finely chopped garlic
• 250 g chicken livers, cleaned
• 45 ml brandy (optional)
• 90 ml sour cream
• salt and milled black pepper

Directions

Crush the Bakers VitaSnack Wholewheat Crisps coarsely. Heat the oil in a frying pan and add the crumbs. Fry until golden and crisp. Transfer to a bowl, stir in the herbs and set aside until required.
To make the pâté, heat a spoonful of butter in a pan and add the onion. Sauté until golden then add the garlic. Cook for a few seconds then transfer to a processor. Heat a few more spoonfuls of butter in the pan and add the chicken livers. Cook for a few minutes until just done – even still pink inside if you prefer. Add the brandy (if using) and set alight. Allow flames to subside then continue to cook briefly until the liquid has nearly evaporated. Remove from heat and stir in the cream. Add the livers to the onion in the processor and add the remaining butter. Process until smooth then season well with the salt and pepper.
Line a suitably-sized bowl with cling film and spray the film with non-stick spray. Spoon the pâté into the bowl and cover with the overlapping film. Place in the fridge to chill and firm, about 4 hours.
To serve, turn the pâté out onto a plate and sprinkle the top and sides with the crumbed herb mixture.

Serves 4 – 6.

The Ultimate Snack Platte

The Ultimate Snack Platter

Using Bakers Snacktime Crackers, create The Ultimate Snack Platter that’s laden with a variety of scrumptious protein and tangy pickle selections - perfect for casual entertaining.
Ingredients:

• 1 x 200 g packet of Bakers Snacktime Crackers
• 2 large handfuls of mixed baby lettuce leaves
• 125 ml herb butter
• 200 ml garlic mayonnaise
• 200 ml tomato-chilli cream cheese
• 300 g variety of ultra-thin shavings of chicken,
• ham and smoked beef
• 250 ml variety of sliced pickled onion,
• gherkin and peppadews

Directions
Arrange the Bakers Snacktime Crackers down the long side of a large serving platter. Arrange the lettuce leaves on the rest of the platter.
Spoon the herb butter, garlic mayonnaise and tomato-chilli cream cheese into small bowls and place on the platter. Now arrange the rest of the ingredients over the leaves on the platter.
Place a teaspoon in the mayonnaise and small butter knives in the butter and cream cheese and voilà! Let your guests build their own ultimate snack.
The Ultimate Snack Platter Serves 6 – 8.

Herb butter dip

Mix together 125 g butter and 45 ml mixed chopped fresh herbs like thyme, basil, chives, parsley and rosemary.

Garlic mayonnaise dip

Mix together 200 ml French-style mayonnaise and 5 – 15 ml finely chopped garlic and 45 ml finely chopped parsley.

Tomato-chilli cream cheese dip

Mix together 200 g plain cream cheese, 30 ml tomato paste, 15 ml fruit chutney, 5 – 10 ml chopped red chilli and 30 ml chopped coriander leaves.