Sweet Party Mix; Potato Skins; Shrimp Rumaki - NuWave Pro Plus Manual Manual

Sweet Party Mix

Yield: 6 cups
2 cups bite-size corn square cereal
2 cups bite-size rice square cereal
1 cup pretzel knots
½ cup sliced almonds
¼ cup packed brown sugar
1½ tablespoons butter
1½ tablespoons light-colored
corn syrup
¼ teaspoon baking soda
½ cup dried cranberries
Directions:
1. In large bowl, combine corn
cereal, rice cereal, pretzels and
almonds; set aside.
2. In 3-quart sauce pan, combine
brown sugar, butter and corn
syrup.
3. Cook sugar mixture on Medium
(275°F) heat and stir until mixture
boils.
4. Continue boiling at moderate,
steady rate, without stirring, for 3
additional minutes.
5. Remove saucepan from heat and
stir in baking soda.
6. Pour sugar mixture over cereal
mixture; gently stir to coat.
7. Pour cereal mixture into liner pan.
8. Bake at 350°F for 8-9 minutes.
9. Stir and cook for 5 additional
minutes.
10. Lay hot party mix on large
buttered foil.
11. Once cool, break up pieces and
stir in dried fruit.
12. Store in an air-tight container.
Stuffed Potato Bites
Serves: 2
2 medium baked potatoes
¼ cup low-fat sour cream
1 packet ranch seasoning
1 cup Cheddar cheese, shredded
Green onions (optional)
Bacon pieces, cooked (optional)
Directions:
1. Bake potatoes on 1-inch rack at
350°F for 35-45 minutes.
2. Let cool for 5-10 minutes.
3. Cut potatoes lengthwise and scoop
out filling from skins.
4. Combine potato filling with sour
cream and seasoning mix.
5. Fill skins with mixture and
sprinkle with cheese.
6. Place skins on 3-inch rack and
bake at 350°F for 6-7 minutes, or
until cheese is melted.
7. Add green onions and bacon.

Shrimp Rumaki

Serves: 6
6 slices bacon
24 small shrimp or 12 jumbo
shrimp, cut in half
¼ cup sliced water chestnuts
Directions:
1. Cut bacon into 4 equal pieces.
2. Lay each bacon piece onto
shrimp and chestnut slice.
3. Roll and secure with a toothpick.
4. Place shrimp on 3-inch rack and
cook at 350°F for 6-8 minutes
per side.
Tip: Replace shrimp with tofu,
chicken livers or mussels.
31