2-3 cups of each snack:
Colored Gold Fish Crackers
Orange Gold Fish Crackers
Popcorn-popped
Cheese balls
Rice Chex Mix
Swedish Fish-optional
Mix snacks together in a large bowl, portion into serving containers or serve in a large bowl with a scoop.
Karri Perry; Blue Ribbon Favorites
Baked Cinnamon Tortilla Chips:
Using soft flour tortillas, cut tortillas into wedges, to make “chips”
Place cut tortillas on a parchment lined baking sheet.
Spray the tortillas lightly with coconut cooking spray or butter spray. Sprinkle generously with a mixture of granulated sugar and cinnamon.
¼ cup granulated sugar
1 teaspoon cinnamon
Bake at 350 degrees for 10 minutes on the middle oven rack. Check back every 3-5 minutes until the tortillas are lightly golden and crisp. Remove from oven and let cool. Store cinnamon chips in an air tight container.
Fruit Salsa with Honey Lime Drizzle
Finely dice ½ cup each of: watermelon, strawberries, honeydew, and fresh pineapple.
½ teaspoon lime zest
2 Tablespoons fresh lime juice
1 teaspoon honey
Dice the fruits and set aside.
Zest the lime.
Pour the fresh juice into a small bowl, add the zest and honey. Stir together the juice, honey and zest.
Add the diced fruits to a medium mixing bowl.
Gently pour the juice/zest/honey mixture over the diced fruit. Stir gently until the fruit is well mixed. Refrigerate fresh salsa up to 2 days.
Serve with the baked cinnamon tortilla chips.
**Yes you can swap the fruits to make other fruit salsa combinations. Consider: mango, cantaloupe, kiwi, grapes, blueberries or cherries
Lemonade Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 teaspoon cornstarch
1/2 teaspoon salt
***
1 1/4 cups granulated sugar
2 tsp lemon zest
1 cup softened unsalted butter
1 egg + 2 egg yolks (at room temperature is best)
2 teaspoons lemon juice
1 tsp lemon emulsion (LorAnn Bakery Emulsion) Available at Michael’s, Amazon, Jungle Jim’s and Cincinnati Cake and Candy
Available here: LorAnn Lemon Emulsion on Amazon
***
1/2 cup sanding sugar for coating the outside of the cookies
1 small drinking glass for pressing
parchment paper to line cookie sheet
Optional Glaze:
1 cup confectioner’s sugar
Juice of 1 lemon
Sprinkles
Mix dry ingredients together and set aside.
With a mixer, mix sugar and lemon zest together for 1 minute. Add butter and cream butter and sugar together for 3-4 minutes until light and fluffy. Add egg and yolks one at a time, blending well after each. Mix in lemon juice and emulsion. Add dry ingredients to the wet, blending until just combined.
Drop 1 inch dough balls into the sanding sugar. I use a small ice cream scoop.
Roll dough in sugar.
Place cookie dough about 2 inches apart on a parchment lined cookie sheet.
Gently press cookies to about 1/2 inch thickness before baking.
Bake at 350 degrees for 12-14 minutes or until cookies are slightly golden on the edges,
Let cookies rest 1 minute on cookie sheet before moving to cool on a cooling rack.
Optional Icing: Stir together the confectioners sugar and lemon juice. Top each cookie with a little lemon glaze, add extra sprinkles while the glaze is wet. Allow cookies to dry before storing or serving.
For ice cream sandwiches, choose two cookies that are similar in size. Add a large scoop of vanilla ice cream to the bottom of one cookie. Top the ice cream with the second cookie. Press the cookies together to squish the ice cream to the edges. Roll edges in sprinkles. Freeze ice cream sandwiches on a tray in freezer until ready to serve.