6 Christmas snacks to keep you feeling merry

1. Caprese Salad Kabobs

• 24 grape tomatoes
• 12 cherry-size fresh mozzarella cheese balls
• 24 fresh basil leaves
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar

• On each of 12 appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves.
• To serve, whisk together oil and vinegar; drizzle over kabobs.

2. Homemade Holiday Marshmallows

• 2 teaspoons butter
• 3 envelopes unflavored gelatin
• 1 cup cold water, divided
• 2 cups sugar
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon clear vanilla extract
• Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping
• Optional garnishes: baking cocoa, confectioners' sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles

• Line a 13x9-in. pan with foil and grease the foil with butter; set aside.
• In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).
• Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.
• Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Store in an airtight container in a cool, dry place.

3. Three-Chocolate Fudge

• 1 tablespoon butter
• 3-1/3 cups sugar
• 1 cup packed dark brown sugar
• 1 can (12 ounces) evaporated milk
• 1 cup butter, cubed
• 32 large marshmallows, halved
• 1 teaspoon vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips
• 14 ounces milk chocolate, chopped
• 2 ounces semisweet chocolate, chopped
• 2 cups chopped pecans, toasted

• Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.
• In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rolling boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.
• Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

4. Savory BLT Cheesecake

• 3/4 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1/2 cup heavy whipping cream
• 1-1/2 cups crumbled cooked bacon
• 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
• 1 cup shredded Gruyere or Swiss cheese
• 2 green onions, sliced
• 1 teaspoon freshly ground pepper
• 4 large eggs, lightly beaten
• Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
• Assorted crackers, optional

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
• Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
• Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

5. Bacon-Wrapped Shrimp

• 30 uncooked shrimp (31-40 per pound), peeled and deveined
• 6 tablespoons creamy Caesar salad dressing, divided
• 15 bacon strips, halved crosswise
• 2 jalapeno peppers, seeded and thinly sliced

• Preheat broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes.
• Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
• Remove shrimp from marinade; discard marinade. Top each shrimp with a jalapeno slice and wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan.
• Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning.
• Discard toothpicks before serving.

6. White Chocolate Party Mix

• 5 cups Cheerios
• 5 cups Corn Chex
• 2 cups salted peanuts
• 1 pound chocolate M&M's
• 1 package (10 ounces) mini pretzels
• 2 packages (12 ounces each) white baking chips
• 3 tablespoons canola oil

• In a large bowl, combine the first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil at 70% power for 1 minute, stirring once. Microwave on high for 5 seconds; stir until smooth.
• Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart.
• Store in an airtight container.
• Test Kitchen Tips
• For holiday gifting, use red and green M&M's.
• Toss in some raisins for a trail mix treat.

Enjoy your Christmas Snacks!