All recipes » 600 or more calories » Appetizers & snacks

	Candied Cherry Tomatoes by Chez la mere courtesy cook fight kinm severson courtesy rachel ray courtesy ed levine	1 vote 2810 views
	Coffee Can Date-nut Bread by Chez la mere courtesy julie moskin cook fight ny times	1 vote 3692 views
	Bacon-fat Gingersnaps by Chez la mere cook fight courtesy julia moskins	1 vote 1933 views
	Monica's Texas chili by Chez la mere courtesy cook fight	2 votes 1 review 2203 views
	cheddar pecan crisps by Chez la mere courtesy gourmet cook fight cookbook	1 vote 1862 views
	Mac & Cheese pancakes by Chez la mere courtesy cook fight cookbook kenny shopsin	1 vote 3748 views
	Homemade Sesame Crackers by Chez la mere courtesy ny times cook fight cookbook	1 vote 2457 views
	Chili-spice peanuts by Chez la mere This little snack delivers a lot for a little effort. The only trick is the timing when u toast the peanuts courtesy Cook Fight...Kim Severson courtesy NYtimes Adapted from “Simply Mexican,” by Lourdes Castro	1 vote 2735 views
	Hot Ranch Cheese Dip with Bacon and Olives by myra byanka Made this for a tv sports event. It was a big hit. Serve with tortilla chips, pita chips, or any savory crackers. Easily doubles.	1 vote 4878 views
	Snickerdoodles by Chef Chuck Cookies with plenty of cinnamon and sugar!	1 vote 3349 views
	Bacon Cheddar Soup by Chef Chuck Perfect for those cold days.	1 vote 3423 views
	Crab Dip with Bacon and Fontina Cheese by Chef Chuck Decadent and delicious!	1 vote 4780 views
	Russian Snow Twigs by Chez la mere These are lovely at a xmas party. The demand for these never ends once you start courtesy of Diana Henry from Roast Figs Sugar Snow	1 vote 2270 views
	Homemade Chicken, Sausage, & Shrimp Gumbo for Beginners by Wendi Taylor Everyone loves Gumbo. No one likes to make it. But really, it isn't that difficult. I developed this (relatively) simple, totally from scratch recipe for all the Canjun food lovers who have been too intimidated to try making their own. You can use different meats if desired as long as you end up with approximately the same…	4 votes 2 reviews 19544 views
	Hollandaise Sauce by myra byanka This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk	1 vote 2929 views

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