Tag Archives: finger foods

Snowball Cookies #Recipe


For those of you who must have dairy free, we made ours with dairy free ‘butter’ and they were great.  I think they’d be fabulous with margarine, but we did ours dairy free.  😀  I’d love to hear any additions/changes you make!  These are fabulous with coffee or hot chocolate!


1 lb margarine

1/2 c sugar

4 tsp vanilla extract

3 1/2 c flour

1/2 c chopped nuts

3/4 c confectioners sugar

  1. Cream Margarine and sugar in a bowl.
  2. Add vanilla; stir in flour, blending well.
  3. Stir in nuts, mix well.
  4. Shape teaspoonfuls of dough into balls.
  5. Bake at 350 degrees F for 10 minutes.
  6. Let cool.
  7. Roll in confectioners sugar and enjoy!

Cheesy Party Pops Recipe: Your Next Party Hit!

Monkey made these for our Thanksgiving gathering and they were amazingly yummy!  They would be great for any party, as they went super fast!  Don’t be nervous about the blue cheese, the flavors meld so well that even people who said they don’t normally like it said they loved it!  They were gone pretty fast!  Enjoy!


8 oz cream cheese, softened

1/4 cup (about 3 oz) crumbled blue cheese

1/4 cup dried cranberries, finely chopped

1 1/2 cups pecans

Pretzel Sticks


IMG_49711. Use a spatula and stir together cream cheese, blue cheese and cranberries.  You may need to smash up some of the blue cheese chunks to ensure the mixture is smooth.

IMG_49732.  Dampen your hands with water to keep them from sticking to the balls, then use your hands to make teaspoon sized balls.  Place on parchment paper (we used plastic cutting boards), cover with plastic wrap and chill them for at least 2 hours.  This can be done the night before also.  😀

IMG_49743.  While the cheese balls are chilling, toast the pecans at 350 degrees F.  It will take about 8 minutes (you’ll smell them!).  Let cool completely then finely chop them.  Place them in a bowl.

4.  Roll each ball in the pecans, place a pretzel stick in each one and enjoy!  Be sure and keep the balls chilled until serving!

Please Note: Recipe is from Family Fun Magazine, December/January 2014 issue, Pg 20.