Getting away from it all should also mean leaving all of the fuss in the kitchen behind. These five recipes, which you can make in a snap in your mobile galley, are quick, easy and as diverse as the passing scenery. There’s no reason to let your travel adventures stop at the steering wheel. Expand your culinary horizons with these tasty treats:
CURRIED CHEESE, COCONUT AND CHUTNEY
Curry fans like this cheesy spread. For a fancier presentation, press softened cream cheese into a mold that has been sprayed and lined with plastic wrap. Unmold and decorate.
1 package (8 ounces) cream cheese
1 to 2 teaspoons curry powder
3/4 cup mango chutney
1/4 cup chopped chives
1/2 cup shredded coconut
1/2 cup chopped almonds or cashews
1 package of favorite crackers
Let cream cheese soften to room temperature, then mix with curry powder. Spread into a thick circle on the bottom of a shallow plate. Spread chutney over the cream cheese. Decorate with chives, coconut and chopped almonds or cashews. Serve with crackers.
Makes 10 to 12 servings.
Mix three ingredients together for a yummy peanut butter cookie in less time than it takes to watch a sit-com. For special occasions, decorate with colored sugar before the cookies cool.
1 cup creamy peanut butter
1 cup sugar
Mix peanut butter, sugar and egg. Roll into 1-inch balls. Place on an ungreased cookie sheet lined with parchment paper. Use the tines of a fork to flatten balls and create a crisscross design. Preheat convection oven to 300 degrees. Bake 8 to 10 minutes or until cookies are light brown and shiny in the middle.
Makes 2 dozen cookies.
ON-THE-FLY PARTY PUFFS
If you like cheese burgers, you’ll love these four-ingredient-bites. These are easy to make and freeze, so you can have them on hand when the occasion arises.
1 pound ground beef
1 pound hot or mild sausage
1 pound Velveeta® cheese
1 loaf miniature party rye rounds or cocktail bread
Crumble beef and sausage in microwave-safe dish. Cook on high (100%) until the meat is no longer pink; drain fat. Stir in cheese and heat until it melts. Place a spoonful on rye squares. Bake at 325 degrees in convection oven 10 minutes, or until hot.
Makes 10 servings.
MINTY MELON SALAD
Watermelons are packed with healthy antioxidants and vitamin C and A, and come with red, pink, orange or yellow flesh with starred, striped or spotted rinds. This dish hits the spot on hot days, as a cool and refreshing side.
4 cups cubed watermelon
Romaine lettuce leaves
1/2 cup fresh mint leaves, plus more for garnish
1/2 cup crumbled feta cheese
2 tablespoons olive oil
3 tablespoons lime juice
1/8 teaspoon salt
cracked black pepper
Place watermelon and romaine on 4 serving dishes. Sliver the mint. Sprinkle mint and feta cheese over the watermelon. Whisk together the oil, lime juice, salt and pepper. Drizzle mixture over watermelon and garnish with a mint leaf.
Yields 4 servings.
Back off, because there will be a stamped for these cocktail sausages with a sweet and sour flavor. They can be doubled or tripled, and they freeze and reheat well.
1 jar (10 ounces) grape jelly
1 jar (12 ounces) chili sauce
2 tablespoons lemon juice
2 to 3 packages cocktail sausages
Combine jelly, chili sauce and lemon juice in a crock pot. Bring to a boil over medium-high heat and add sausages. Cover; cook 2 hours on high, or 3 hours on low.
Yields 8 servings.
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