It’s that time of year again. The weather is getting cooler and the days are getting shorter. It will be time for book clubs to start gathering in people’s homes rather than outside in the glorious weather.
Are you the first person to bring the gang to your roost this fall? Are you having a hard time figuring out what to make? I’ve come up with a menu of book club munchies to satisfy the salty, savory and sweet palate in your group. Here are some ideas for your next meeting.
These are a great alternative to the boring old potato chip or pretzel. ( Taken from Taste Of Home.com) All you need is:
- 3 bags of oyster crackers
- 3/4 cup canola oil
- 1 envelope taco seasoning
- 1/2 teaspoon garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
Place the crackers in a large roasting pan and drizzle with oil. Combine seasonings and pour over crackers, stir to coat. Bake at 350 for 15-20 minutes or until golden brown, stirring once.
Buffalo Chicken Dip
This is my favorite dip to make, served with tortilla chips.
- 2 (8oz) blocks of cream cheese
- 1 cup ranch dressing
- 3/4 cup hot sauce
- 2 cans chicken
- 1 pkg shredded cheddar cheese
Mix the chicken, cream cheese, ranch, hot sauce, chicken and half of the cheddar cheese on the stove until it is all combined and melted. Pour into a greased 8×8 baking dish and top with the rest of the cheddar cheese. Bake at 350 for 10 minutes. Serve with tortilla chips.
Almost A Candy Bar
These bars are the perfect combination of sweet n’ salty and are always a big hit. (Taken from Taste Of Home Fast Fixes With Mixes)
- 1 tube (16.5oz) chocolate chip cookie dough
- 4 nutty s’mores trail mix bars (1.25 oz each, chopped)
- 1 pkg (10-11 oz) butterscotch chips
- 2 1/2 cups mini marshmallows
- 1 cup chopped walnuts (optional)
- 1 1/2 cup mini pretzels
- 1 pkg (10 oz) peanut butter chips
- 3/4 cup light corn syrup
- 1/4 cup butter, cubed
- 1 pkg (11.5 oz) milk chocolate chips
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into a 9×13 baking pan. Bake, uncovered , at 350 for 10-12 minutes or until golden brown.
Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts, arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.
In a microwave, melt chocolate chips, stir until smooth. Spread or drizzle over bars. Refrigerate 1 hour before cutting. Yield: 3 dozen
Lemon Ice Tea (Taken From Taste Of Home Fast Fixes With Mixes):
- 7 1/2 cups sugar
- 2 cups unsweetened instant tea
- 5 envelopes (.23 oz each) unsweetened lemonade soft drink mix
- 1 cup warm water
- Cold water
In a large bowl, combine the sugar, tea and drink mix. Divide into 5 equal batches; store in airtight containers in a cool, dry place for up to 6 months. Yield: 5 batches (8 1/2 cups total)
To prepare: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container and add cold water to measure one gallon. Cover and refrigerate. Yield: about 16 (1 cup) servings per batch.
Mulled Merlot. (Taken from Taste Of Home More Fast Fixes With Mixes)
- 4 cinnamon sticks (3 inches)
- 4 whole cloves
- 2 bottles (750 milliliters each) Merlot
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/2 cup brandy
- 1 medium orange, thinly sliced
Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up the corners of the cloth and tie with string to form a bag. In a 3 qt slow cooker, combine the merlot, sugar, orange juice, brandy and orange slices. Add spice bag. Cover and cook on high for 1 hour or until heated through. Discard spice bag and orange slices. Serve warm.
I hope this menu of munchies suites every palate in your reading group. Happy reading and happy munching.