Snow Days Party

Small Bites

The winter white details in these mini munchies recipes keep the snowy theme flowing from table to table.

Stovetop Cauliflower Mac and Cheese
Makes 8-10 servings
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  1. 3 cups whole milk, divided
  2. 2 tablespoons flour
  3. 11⁄2 cups shredded white Cheddar cheese
  4. 11⁄2 cups shredded white American cheese
  5. 1 teaspoon ground dry mustard
  6. 1⁄4 teaspoon kosher salt
  7. 1⁄4 teaspoon ground black pepper
  8. 2 (12-ounce) bags steam-in-bag cauliflower
  9. 1 (16-ounce) package medium pasta shells, cooked according to package directions
  1. In a large saucepan, bring 23⁄4 cups milk to a boil over medium-high heat.
  2. In a small bowl, whisk together flour and remaining 1⁄4 cup milk until smooth; gradually whisk into saucepan until milk thickens, about 2 minutes. Reduce heat to medium-low; add cheeses, mustard, salt, and pepper, whisking until smooth.
  3. Cook cauliflower in microwave according to package directions. Add cauliflower and pasta to cheese mixture, stirring to combine. Serve immediately.
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Mozzarella Bites with Basil Vinaigrette
Makes 24
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  1. 1 (12-ounce) package mozzarella string cheese, each piece cut in half
  2. 1 (1-pound) bag deli pizza dough
  3. 1⁄2 cup plus 2 tablespoons unsalted butter, melted and divided
  4. 2 tablespoons white wine vinegar
  5. 1 tablespoon chopped fresh parsley
  6. 1 tablespoon chopped fresh basil
  7. 1⁄4 teaspoon kosher salt
  8. 1⁄4 teaspoon ground black pepper
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Cut each string-cheese half into quarters. Roll dough into a 14x8-inch rectangle. Using a pizza cutter, cut dough into four long strips. Place string cheese down center, leaving about 1⁄2 inch between pieces of cheese. Fold dough over cheese, pressing to seal. Cut each strip between each piece of cheese; seal edges. Place pieces cut side down on prepared pan. Brush tops with 2 tablespoons melted butter. Bake until golden brown, about 15 minutes.
  3. In a small bowl, stir together vinegar, parsley, basil, salt, pepper, and remaining 1⁄2 cup melted butter. Serve immediately with bites.
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Breaded Chicken Satay
Makes about 24
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  1. 2 cups all-purpose flour
  2. 1 teaspoon kosher salt
  3. 1⁄2 teaspoon ground black pepper
  4. 1 cup whole milk
  5. 1 large egg, lightly beaten
  6. 2 cups panko ( Japanese bread crumbs)
  7. 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  8. Vegetable oil, for frying
  9. 24 (5-inch) wooden skewers
  10. Ranch Dip (recipe follows)
  1. In a medium bowl, whisk together flour, salt, and pepper.
  2. In another medium bowl, whisk together milk and egg until combined.
  3. Place bread crumbs in a third bowl. Dredge chicken in flour mixture, then in milk mixture, and finally in bread crumbs.
  4. In a large skillet, pour oil to a depth of 1⁄2 inch; heat over medium heat until a deep-fry thermometer registers 350°. Cook chicken in batches until golden brown, 3 to 4 minutes per side. Thread 2 pieces of chicken onto each skewer. Serve immediately with Ranch Dip.
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Ranch Dip
Makes about 1 cup
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  1. 2 cup sour cream
  2. 1⁄3 cup whole buttermilk
  3. 1 tablespoon chopped fresh tarragon
  4. 1 tablespoon chopped fresh dill
  5. 1 tablespoon chopped fresh parsley
  6. 1⁄2 teaspoon lemon zest
  7. 2 teaspoons lemon juice
  8. 1⁄4 teaspoon kosher salt
  9. 1⁄4 teaspoon ground black pepper
  1. In a medium bowl, stir together all ingredients until combined.
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Sno-Ball Mini Cupcakes
Makes about 48
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  1. 1 (15.25-ounce) box devil’s food cake mix
  2. 1 cup whole milk
  3. 1⁄2 cup vegetable oil
  4. 3 large eggs
  5. 2 cups heavy whipping cream
  6. 1 (3.4-ounce) box vanilla instant pudding mix
  7. 1 cup chopped flaked coconut
  1. Preheat oven to 350°. Spray 2 (24-cup) mini muffin pans with baking spray with flour.
  2. In a large bowl, beat cake mix, milk, oil, and eggs with a mixer at medium speed until moistened, about 2 minutes. Divide batter among prepared muffin cups. Bake until a wooden pick inserted in center comes out clean, about 12 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and pudding mix at high speed until fluffy. Spoon mixture into a piping bag fitted with a small round tip.
  4. Make a small incision in the bottom of cupcakes, and pipe 1⁄4 teaspoon vanilla mixture into centers. Pipe vanilla mixture over tops of cupcakes; sprinkle with coconut. Serve immediately.
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