Michelle's blog: "Appetizers and Snacks"

INGREDIENTS * 3 cloves garlic, minced * 1/3 cup olive oil * 1/4 cup tomato sauce * 2 tablespoons red wine vinegar * 2 tablespoons chopped fresh basil * 1/2 teaspoon salt * 1/4 teaspoon cayenne pepper * 2 pounds fresh shrimp, peeled and deveined * skewers DIRECTIONS 1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. 2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

INGREDIENTS * oil for deep frying * 1/4 cup butter * 1/4 cup hot sauce * 1 dash ground black pepper * 1 dash garlic powder * 1/2 cup all-purpose flour * 1/4 teaspoon paprika * 1/4 teaspoon cayenne pepper * 1/4 teaspoon salt * 10 chicken wings DIRECTIONS 1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. 2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

INGREDIENTS * 1 (16 ounce) jar nopales - drained, rinsed, and dried * Adobo seasoning to taste * 1 (8 ounce) package shredded Cheddar cheese * 1/2 cup chopped cilantro * 10 (6 inch) flour tortillas DIRECTIONS 1. Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas. 2. Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.

INGREDIENTS * 1 (1 pound) loaf frozen bread dough, thawed * 3 tablespoons olive oil * 2 teaspoons dried basil * 2 teaspoons dried oregano * 1 teaspoon garlic powder * 1 small red onion, thinly sliced, pulled into rings * 2 plum tomatoes, chopped * 1 cup shredded part-skim mozzarella cheese, divided * 3 ounces crumbled blue cheese * 2 tablespoons grated Parmesan cheese DIRECTIONS 1. Divide bread dough in half. Press each portion onto the bottom of a 12-in. pizza pan coated with nonstick cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes. 2. Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425 degrees F for 10 minutes. Arrange onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10 minutes longer or until golden brown.

INGREDIENTS * 1 (10 ounce) package mini twist pretzels * 5 cups toasted oat cereal * 5 cups crispy corn cereal squares * 2 cups salted peanuts * 1 (14 ounce) package candy-coated milk chocolate pieces * 2 (11 ounce) packages white chocolate chips * 3 tablespoons vegetable oil DIRECTIONS 1. Line 3 baking sheets with waxed paper or parchment. Set aside. 2. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. 3. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. 4. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container

INGREDIENTS * 2 cups all-purpose flour * 2 cups shredded sharp Cheddar cheese * 3/4 cup margarine * 1 teaspoon baking powder * 1/4 teaspoon cayenne pepper * 1/2 teaspoon salt * 1/2 cup water DIRECTIONS 1. Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper. 2. Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough. 3. On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet. 4. Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

INGREDIENTS * 2 kiwis, peeled and diced * 2 Golden Delicious apples - peeled, cored and diced * 8 ounces raspberries * 1 pound strawberries * 2 tablespoons white sugar * 1 tablespoon brown sugar * 3 tablespoons fruit preserves, any flavor * * 10 (10 inch) flour tortillas * butter flavored cooking spray * 2 cups cinnamon sugar DIRECTIONS 1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. 4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

INGREDIENTS * 1 egg white * 1 tablespoon water * 1 pound pecan halves * 1 cup white sugar * 3/4 teaspoon salt * 1/2 teaspoon ground cinnamon DIRECTIONS 1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. 2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. 3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. 4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.