DIY Christmas Appetizers

HOHOHO! oH I just love this time of year! Everyone is full of cheer and the house smells of pine needles from the Christmas tree! The streets are lined with lights and the air is brisk with the mild smell of smoke bellowing from the chimneys.
  If you're like me and  have a Christmas party every year, then you're always looking for the perfect food for that party. Most of the time, I serve an array of appetizers at the party rather then a large meal that nobody wants to eat since they are drinking, some a little, some ALOT :0)
  Here are some of the choices that I am preparing this year, hope they help you also!



Some selections for my party table are:

Crispy Potato, Bacon and Clam Flatbread

INGREDIENTS

FLATBREAD

• 1 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 3/4 cup plus 2 tablespoons warm water
• 1 tablespoon plus 1 teaspoon powdered dry milk
• 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 3/4 cups plus 2 tablespoons all-purpose flour

  • 1/2 teaspoon salt

  TOPPING

  • 3 dozen littleneck clams, scrubbed
  • One 6-ounce piece of bacon, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1 large onion, thinly sliced
  • 1 teaspoon coarsely chopped thyme
    • Kosher salt and freshly ground pepper
    • 1 large Yukon Gold potato, sliced crosswise 1/8 inch thick
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon chopped parsley
      
      
      MAKE THE FLATBREAD: In a standing electric mixer fitted with the paddle, mix the yeast and sugar into the water until dissolved. Let stand until foamy, about 10 minutes. Mix in the powdered milk and the 1 1/2 tablespoons of olive oil. In a medium bowl, mix the flour with the salt. Add the flour to the yeast mixture and mix on low speed until thoroughly combined. Replace the paddle with the bread hook. Knead the dough at medium speed until elastic but still sticky, 10 minutes. Scrape the dough into an oiled bowl and brush the top with oil. Cover with plastic and let stand in a cool place until doubled in bulk, 1 1/2 hours.
      Punch down the dough. On a lightly floured work surface, shape it into a ball and transfer to an 11-by-16-inch baking sheet. Brush the top with oil, cover with a damp kitchen towel and let rest for 30 minutes. Using lightly oiled fingers, press the dough out to the edge of the baking sheet. Brush lightly with oil, cover with the damp towel and let stand until puffed, 1 1/2 hours.
      MAKE THE TOPPING: In a large skillet, bring 1/4 inch of water to a boil. Add the clams, cover and cook over moderately high heat until they open, 5 to 8 minutes; discard any that don't open. Remove the clams from the shells and put in a bowl.
      Set a pizza stone on the bottom of the oven and preheat to 500°. Wipe out the skillet, add the bacon and cook over moderately high heat until browned; using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until fragrant. Add the onion and cook, stirring, until golden, about 6 minutes. Add the thyme, remove from the heat and stir in the bacon. Season with salt and pepper.
      In a medium skillet, cook the potatoes in the olive oil over moderately low heat until just tender, 6 minutes.
      Stretch the dough out to the corners of the baking sheet. Lightly brush with oil from the potatoes. Spread the onion mixture over the dough and top with the clams. Arrange the potato slices on top and season with salt and pepper. Bake the flatbread on the heated pizza stone for 12 minutes, until the crust is golden. Sprinkle with parsley, cut into triangles and serve.
      
      

  Three-Cheese Mini Macs

  
  
  
  

  

  
  
  • 1/2 pound elbow macaroni
  • 1 1/2 tablespoons unsalted butter, plus more for brushing
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons all-purpose flour
  • 3/4 cup milk
  • 4 ounces cheddar cheese, shredded (1 packed cup)
  • 4 ounces deli-sliced American cheese, chopped
    1 large egg yolk
  • 1/4 teaspoon smoked Spanish paprika
    
    
    1. Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
       
       
       Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
       
       
       Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
       
       
       Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.
       
       

       Buffet Meatballs Recipe

       

       
       

       • 1 cup grape juice
       • 1 cup apple jelly
       • 1 cup ketchup
       • 1 can (8 ounces) tomato sauce
       • 1 package (64 ounces) frozen fully cooked Italian meatballs
       • In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted.
       • Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. Yield:about 10-1/2 dozen.

 

Pinecone Cheese Spread

 A creamy mix of five cheeses plus Dijon mustard and 

almond slices will have guests pining for more.

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

pkg.  (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

2

Tbsp.  GREY POUPON Dijon Mustard

2

Tbsp.  canned chopped green chiles

1/3

cup  PLANTERS Sliced Almonds, toasted

 RITZ Crackers

PROCESS first 3 ingredients in food processor until blended. Stir in chiles.

SHAPE into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.

REFRIGERATE 2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly. Serve with crackers.

Antipasto Wreath

Pepperoni and olives folded into two kinds of cheese: yum. Dress them up with roasted peppers and fresh basil and you have a festive app that's holiday party-ready

2

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup  chopped OSCAR MAYER Pepperoni

1/2

cup  KRAFT 100% Grated Three Cheese Blend

1/4

cup  chopped black olives

2

Tbsp.  chopped fresh basil

6

Tbsp.  chopped roasted red peppers, divided

1

Tbsp.  chopped fresh parsley

 Fresh basil leaves

 RITZ Crackers

MIX first 5 ingredients and 2 Tbsp. peppers until well blended. Shape into 16-inch log; wrap in plastic wrap.

REFRIGERATE 1 hour or until firm enough to handle. Form into wreath shape on large plate.

TOP with remaining peppers and parsley. Garnish with fresh basil leaves. Serve with crackers.

Shrimp with Chipotle-Lime Dipping Sauce

1

cup  BREAKSTONE'S or KNUDSEN Zesty Blends Chipotle Sour Cream

2

Tbsp.  honey

1

Tbsp.  lime juice

16

 frozen cooked cleaned with tails left on medium shrimp (about 1 lb.), thawed

MIX all ingredients except shrimp until well blended.

SPOON 2 Tbsp. sour cream mixture into each of 8 shot glasses.

HANG shrimp on edges of glasses.

Onion and Brie Palmiers

Store-bought puff pastry makes quick work of these fancy-sounding appetizers. Simply wrap the pastry around caramelized onions and Brie and bake until they're golden and sizzling. Get the recipe at Taste of Home »

Thanksgiving Appetizers

   

Layered Sun-dried-Tomato-and-Basil Spread

www.southernliving.com

• Ingredients

• 2 (8-ounce) packages cream cheese, softened 
• 3/4 cup butter, softened 
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 1/3 cups sun-dried tomatoes in oil, drained
• 2 (3-ounce) packages cream cheese, softened and divided 
• 1/3 cup tomato paste
• 4 garlic cloves, chopped
• 1 1/2 cups firmly packed fresh basil
• 1/4 cup pine nuts
• 2 tablespoons olive oil 
• 2 tablespoons fresh lemon juice
• 1/4 cup grated Parmesan cheese
• Vegetable cooking spray 
• Garnishes: fresh rosemary sprigs, sun-dried tomatoes
• Crackers or baguette slices 

Preparation

1. Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
2. Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
3. Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
4. Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
5. Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

Brenda Dills, Charlotte, North Carolina, Southern Living
NOVEMBER 2005

Cheese Straws

Ingredients

• 1 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese 
• 3/4 cup all-purpose flour 
• 1/4 cup unsalted butter, cut into 4 pieces and softened
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 tsp. dried crushed red pepper
• 1 tablespoon half-and-half

Preparation

1. 1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
2. 2. Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.
3. 3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.
4. Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Note:

Baking time is 12 minutes per batch. Each batch - 24 straws

Matt Lee and Ted Lee, Matt & Ted Leefrom their cookbook,The Lee Bros. Southern CookbookNorton,

 Southern Living 

Cranberry Meatballs

Ingredients

• 2 pounds ground chuck
• 2 large eggs 
• 1/3 cup dry breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1 (16-ounce) can cranberry sauce 
• 1 (12-ounce) jar chili sauce
• 1/4 cup orange marmalade
• 1/4 cup water
• 2 tablespoons soy sauce 
• 2 tablespoons red wine vinegar
• 1 teaspoon dried red pepper flakes

Preparation

1. Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.
2. Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
3. Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
4. Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

Jane Rabey, Dacula, Georgia, Southern Living

Bacon-Wrapped Chicken Bites

3

Tbsp.  GREY POUPON Savory Honey Mustard, divided

2

Tbsp.  Worcestershire sauce

1

 boneless skinless chicken breast (6 oz.), cut into 24 pieces

8

slices  OSCAR MAYER Bacon, cut into thirds

4

oz.  CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices

24

 RITZ Crackers

2

tsp.  chopped fresh parsley

MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade.

HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.

HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.

PAIRS well with a glass of Merlot. Please drink responsibly.

Hot Spinach and Artichoke Dip

 

Ingredients

• 1 cup thawed, chopped frozen spinach
• 11/2 cups thawed, chopped frozen artichoke hearts
• 6 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Stuffed Baby Bellas

Ingredients

• 16 baby portabella mushrooms (creminis)
• 1 pound ground chicken or turkey breast
• 1 teaspoon fennel seed, 1/3 palmful
• 1 small onion, finely chopped
• 3 garlic cloves, grated or finely chopped
• 1 lemon, zested
• 1 cup shredded asiago cheese
• 1/2 cup breadcrumbs, a couple handfuls
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• Salt and pepper
• 2 tablespoons EVOO (extra-virgin olive oil)
• 1/4 cup pine nuts or chopped almonds

Directions

Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.

Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

Fried Ravioli

Ingredients

• Olive oil, for frying
• 1 cup buttermilk
• 2 cups Italian-style bread crumbs
• 1 box store-bought cheese ravioli (about 24 ravioli)
• 1/4 cup freshly grated Parmesan
• 1 jar store bought marinara sauce, heated, for dipping

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Prosciutto-Wrapped Crudite

Ingredients

• 20 paper-thin slices prosciutto or speck
• 1 fennel bulb, cored and thinly sliced lengthwise
• 1/2 orange bell pepper, cut lengthwise into thin strips
• 1/2 red bell pepper, cut lengthwise into thin strips
• 1/2 yellow bell pepper, cut lengthwise into thin strips
• 10 stalks broccolini, blanched
• 1/4 head cauliflower, separated into small florets with stems intact, blanched
• 2 tablespoons Meyer lemon olive oil
• 1 (2-ounce) piece Parmesan
• Freshly ground black pepper
• Salt, for blanching water

Directions

Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.

Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.

Ricotta-Stuffed Bacon-Wrapped Dates

Ingredients

• 1 pound (about 12 to 13 slices) bacon, preferably thick-cut
• 25 Medjool dates (about 3/4 pound)
• 1/3 cup ricotta cheese
• Special Equipment: toothpicks, a bamboo skewer for removing pits

Directions

Preheat oven to 450 degrees F.

Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates.

Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese.

Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.

Sausage Stuffed Mushrooms

INGREDIENTS

• 24 large whole fresh mushrooms
• 1 pound sweet Italian sausage
• 2 bunches scallions, chopped, green parts reserved
• 1/2 cup grated Parmesan, plus more for topping
• 1/4 cup breadcrumbs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• One 8-ounce package cream cheese, softened

DIRECTIONS

Preheat the oven to 350 degrees F.Grease a sheet tray or line with parchment paper. 

Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms. 

Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool. 

Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool. 

When the sausage and scallion mixture is no longer hot, stir in the Parmesan,breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray. 

Place in the oven and bake until themushrooms are piping hot and liquid starts to form under the caps, 20 minutes.Garnish with the reserved green scallions.

Hot Bacon Cheese Spread

1

loaf  (16 oz.) round Italian bread

12

slices  OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled

1

pkg.  (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses

1

cup  KRAFT Grated Parmesan Cheese

1

cup  KRAFT Real Mayo Mayonnaise

1

small  onion, finely chopped

1

clove  garlic, minced

PREHEAT oven to 400°F. Cut lengthwise slice from top of bread loaf. Remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized peices; set aside.

MIX remaining ingredients until well blended. Spoon into bread shell; cover with top of bread. Wrap in foil. Place on baking sheet.

BAKE 15 to 20 or until filling is heated through. Serve with the reserved bread pieces and assorted NABISCO Crackers.

Spicy Cocktail Pecans

Keep the holiday cocktails from going to everyone's heads with this firecracker of a snack. The healthy nut fats will balance the drinks and the Tabasco will keep the conversation lively.

1 stick(s) unsalted butter, melted

4 teaspoon(s) Tabasco sauce

2 teaspoon(s) Worcestershire sauce

2 teaspoon(s) sea salt

1 teaspoon(s) garlic powder

6 cup(s) (about 1 1/2 pounds) pecan halve (per serving)

1. Preheat oven to 325 degrees F with racks set in the top and middle positions. Meanwhile, in a small bowl, stir together all ingredients except pecans.

2. Place pecans in a large bowl. Pour butter mixture over pecans, tossing to combine. Spread pecans evenly on 2 baking pans and bake until toasted and fragrant, 12 to 15 minutes, rotating pans halfway through. Transfer to a paper-towel-lined baking pan and let cool completely, 20 minutes. To package, place 1 1/2 cups pecans in each of 4 lined kraft paper bags.

Spiced Yogurt Cheese Balls

 Country Living

These cheese balls can easily be prepared ahead of time and need little more than colorful spices, seeds or nuts to dress them up for a party.

32 ounce(s) plain yogurt

1 teaspoon(s) sea salt

1 teaspoon(s) curry powder (optional)

.125 teaspoon(s) cayenne pepper (optional)

1. Make the cheese: Line a strainer with a double thickness of cheesecloth and set it over a large bowl. Place the yogurt, salt, and curry powder and cayenne, if using, in a large bowl and stir to combine. Transfer the yogurt to the strainer, cover loosely with plastic wrap, and let the liquid strain off into a bowl placed beneath it in the refrigerator for 24 hours. Cover a large plate with several thicknesses (about 6 to 8) of toweling and transfer the strained yogurt to the prepared plate. Cover lightly with plastic and let sit, refrigerated, for 4 to 6 hours.
2. Make the cheese balls: Scrape the yogurt from the towel into a medium-size bowl. Serve in a bowl with assorted crackers and breads or shape tablespoonfuls of the cheese into balls. If desired, garnish the cheese balls with chopped nuts, seeds (such as poppy or caraway), or a light sprinkling of spice like paprika or cinnamon. Store refrigerated and tightly covered for up to 3 days.

Kenyon Johnnycakes

 Country Living

1 cup(s) stone-ground Kenyon cornmeal

1 teaspoon(s) sugar

1 teaspoon(s) salt

1.5 cup(s) boiling water

Vegetable-oil cooking spray

1. Prepare the batter: Stir together cornmeal, sugar, and salt in a medium bowl. Pour in the boiling water and stir vigorously. Batter may be thick. Add more water as needed to thin the batter.
2. Cook the johnnycakes: Heat a cast-iron skillet over high heat until it's very hot. Lightly coat with cooking spray. Drop batter by the tablespoon onto the grill. Do not turn cakes until browning can be seen around the edges -- cook for at least 6 minutes. Spray the top with a little more cooking spray, turn, and cook until cooked through -- 5 to 6 minutes. If you prefer thinner cakes, add up to 1/2 cup milk to the batter.

Parmesan Pita Crisps

 Good Housekeeping

These crispy homemade pita chips are perfect for dipping, but they are also flavorful enough to hold their own on the snack table.

3 tablespoon(s) olive oil

.75 teaspoon(s) ground cumin

.25 teaspoon(s) ground red pepper

5 whole(s) (5 to 6 inch) whole wheat or white pitas with pockets

.5 cup(s) coarsely grated Parmesan cheese

Salt, (optional)

1. Preheat oven to 350 degrees F. In cup, with fork, mix oil, cumin, and ground red pepper.
2. With knife or kitchen shears, carefully split each pita in half. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side up, in 2 ungreased 15 1/2" by 10 1/2" jelly-roll pans. Sprinkle with Parmesan, and salt if you like.
3. Place pans on 2 oven racks and bake crisps 12 to 15 minutes or until golden, rotating pans from upper to lower racks halfway through baking for even browning. Cool crisps in pans on wire racks. Store crisps in tightly covered container or large self-sealing plastic bag up to 1 week.

• Sources: Martha stewart.com, Goodhousekeeping.com, readersdigest.com