Clark Melissa - Paula Deens: the Paula Deen family cookbook

W hen my family comes over and Im cooking, they always want something to snack on while theyre waiting on me to finish up the meal. A good selection of nibbles keeps everyone from getting too hungry and it also prevents them from getting underfoot. Just set that plate of goodies wherever you want them and theyre bound to follow it!

I have so much fun with making little snacks. For one thing, they free me up to be creative. I like to experiment a bit, and I figure when it comes to these kinds of things, you can put anything together. You know, when I prepare a meal, its got to make sense to me. For example, I wouldnt serve spaghetti along with macaroni and cheese, and I always serve salad and Italian bread with my spaghetti. But with the hors doeuvres, you can go a little crazy. So if you feel like setting out a big old platter filled with mini quiches, fried pickled okra, and guacamole, I say go aheadits all good!

Serve a few of the simpler recipes when youve got folks over to watch the game, or make a bunch of the ritzier ones for a cocktail party. What they all have in common is loads of flavor in a small packagejust the thing to get your taste buds going. While Im on the topic, have you ever wondered how to estimate just how many nibbles a person can put away? Well, if its me and those little glazed wieners that Michael makes, you dont want to know! But seriously most party planners say that before dinner you should serve around five bite-size nibbles per person; I find this holds true if you do plan on serving a meal. At a grazing type of party where the nibbles are the main event, figure ten to twelve bites per person per hour. Unless youve got a bunch of Deens coming overin that case, double everything!

One 4-ounce box cheese straws, about 12 straws

3/4 cup (3 ounces) grated Cheddar cheese

Salt and pepper

D ont you just love cheese straws? Ive made them myself, which is a heck of a lot of work, and you know what? The ones you can buy are just as delicious. But I hit on the perfect way to make them even better: more cheese, of course! I take store-bought cheese straws, melt cheese all over them, and serve them warm. You know they are goooood!

PAULAS TIP : Dont worry if you open up a box of straws and find theyre broken. Just break all the straws into pieces before you put the cheese over them. Then go ahead and serve them in a bowl.

MAKES ABOUT 12 STRAWS

Preheat the oven to 375F. Line a baking sheet with greased waxed paper or a nonstick liner.

Arrange the straws on the baking sheet. Press the cheese onto the straws; sprinkle them with salt and pepper. Bake the straws for 10 minutes or until the cheese is golden and bub-bling. Serve warm or at room temperature.

Tiny Sausage-Tomato Bites (top) and Sweet Surprise Cheddar-Olive (bottom;).

1 pound bulk sausage (hot, sweet, or breakfast sausage), crumbled

3 cups baking mix, such as Bisquick

2 cups ( pound) grated Cheddar cheese

24 cherry tomatoes, halved

N ow these are cute and tiny, and they dont take much time to make, but that doesnt mean their flavor wont knock your socks off. The tomato in the center makes them prettier than the usual sausage ball.

MAKES 48 BITES

Preheat the oven to 375F. In a medium bowl, combine the sausage, baking mix, and cheese. Mix very well with your hands or in a food processor, until the meat and cheese are evenly distributed (the mixture will seem dry). Roll and press the mixture into 1-inch balls.

Transfer the sausage balls to a baking sheet and flatten each one with the palm of your hand. Make a small indentation in each patty with your thumb and nestle a tomato half, cut side up, in the indentation.

Bake until the meat is cooked through, 15 to 25 minutes. Serve hot or warm.

2 cups ( pound) grated extra-sharp Cheddar cheese

4 tablespoons ( stick) butter

1 cup all-purpose flour

teaspoon cayenne pepper

24 pitted large green olives

6 pitted dried dates, quartered lengthwise

B aked Cheddar balls with an olive nestled inside have always been one of my favorite snacks. So my guestswhile always delightedare never surprised to see them show up at a party. This time, though, I thought Id surprise them by stuffing those olives with a sweet bite of date. Salty, sweet, and crunchy, yall, these are addictive!

PAULAS TIP : These are perfect for parties where youve got plenty else to worry about. The olives can be stuffed, wrapped, and refrigerated for up to one day prior to baking.

MAKES 24 BITES

Preheat the oven to 400F. Line two baking sheets with parchment paper.

In a food processor, combine the cheese, butter, flour, and cayenne; pulse until a smooth dough forms.

Fill each olive with a sliver of date. Mold 1 tablespoon of dough around each olive, covering it completely. Arrange the olives on the prepared baking sheets. Bake until golden, about 15 minutes. Serve warm.

DIP

cup sour cream

cup mayonnaise

teaspoon salt

teaspoon pepper

cup (2 ounces) crumbled blue cheese

cup finely chopped green onions (scallions), white and light green parts

BOTTLE CAPS

Peanut oil, for frying

cup

6 tablespoons beer

3 jalapeo peppers (about 3 ounces), trimmed and sliced crosswise inch thick, seeded if desired Salt

O nce you taste Jamies blue cheese dip, youll know hes consumed his fair share of buffalo wings. The cool, creamy dip is just right for putting out a fire in your mouth, and the fried peppers are just hot enough to keep you dipping!

PAULAS TIP : Buy fat jalapeos for this recipe so you get nice big slices to fry. If you can take the heat, leave in the seeds; otherwise, cut out those spicy little devils before you batter the peppers.

MAKES ABOUT 24 PIECES

To make the dip, combine the sour cream, mayonnaise, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.

To make the bottle caps, heat the oil in a deep skillet to 375F.

While the oil heats, combine the fry mix with the beer, stirring until smooth. Toss the jalapeo slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeo slices into the oil. Fry, turning them often to brown evenly, for about 2 minutes. Drain on a paper towellined plate and season with salt. Serve immediately with the dip.