Fresh Spring Snacks And Appetizers

May 2016 Web Exclusive

As the season heats up, most of us lucky ones will be spending more and more time out on the lake. Here are some delicious favorites on for feeding a hungry houseboat crowd with some spring zest:

Maui Wowie Shrimp

Recipe and photo by ROXIEMAUI


2 pounds uncooked medium shrimp (peeled and deveined)

1 pinch garlic salt (or to taste)

ground black pepper (to taste)

1/4 teaspoon cayenne pepper (or to taste/optional)

1 cup mayonnaise

1 lemon (cut into wedges)


Preheat your outdoor grill for medium heat and lightly oil the grate. Poke the shrimp onto skewers and season both sides with garlic salt and black pepper. (If you’re using cayenne, you can add it now, or mix 1/4 teaspoon into the mayo for a spicier flavor). Generously coat both sides with mayo and cook shrimp until they’re bright pink on the outside, opaque on the inside, and the mayo is golden brown (5 to 10 minutes per side). Serve with lemon wedges.

Caramel Corn Snack Mix

Recipe and photo by PAMPERED


8 cups popped popcorn

4 cups crispy rice cereal squares

2 cups small pretzel twists

1 cup pecan halves

1 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon baking soda


Preheat the oven to 300 degrees F and combine the popcorn, cereal, pretzels and pecans in a large bowl. In a saucepan over medium heat, cook and stir the brown sugar, butter and corn syrup until it comes to a boil. Reduce the heat to medium-low and cook without stirring for 5 minutes. Pull the saucepan from the heat and mix in vanilla and baking soda. Pour over the popcorn mix and toss until evenly coated. Bake everything for 30 minutes (stirring after 15 minutes) and transfer to a large piece of parchment paper to completely cool. Break the caramel corn into chunks and serve.

Tomato Basil Penne Pasta

Recipe and photo by timbertiger


1 (8 oz.) package penne pasta

1 tablespoon basil oil

1 tablespoon olive oil

3 cloves garlic (minced)

1 pint grape tomatoes (halved)

1 cup shredded pepperjack cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon minced fresh basil


Bring a large pot of water to a good boil and cook pasta until it’s just firm to the bite (about 11 minutes). Drain the pasta, then heat the basil and olive oils in a large skillet over medium-high heat. Add garlic and cook till soft. Stir in tomatoes and reduce the heat to medium, simmering for 10 minutes. Mix in the pepperjack, mozzarella, and Parmesan cheese; once the cheese begins to melt, add the cooked penne pasta and season with fresh basil.

RITZ Fried Ravioli

Recipe and photo by Occasional Cooker


3 cups vegetable oil (for frying)

20 RITZ Crackers

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon Italian seasoning

2 tablespoons milk

1 egg

1 (12 oz.) package large refrigerated cheese ravioli (about 24)

3 tablespoons grated Parmesan cheese (divided)

1 1/2 cups warm marinara sauce for dipping (optional)

Chopped fresh parsley (optional)


Heat two inches of vegetable oil to 325°F in a large frying pan over medium heat. Pulse the RITZ Crackers in a food processor until they’re reduced to fine crumbs, then pour them into a shallow dish. Add garlic powder, pepper, Italian seasoning and 2 tablespoons of the parmesan cheese to the bowl and stir well. In another bowl, whisk the egg and milk. Dip each ravioli in the egg mix, then the crumb mix, making sure they’re evenly coated. Shake off any excess, and add small batches of coated ravioli to the heated oil. Fry for approximately 1 minute per side, and watch closely for burning. When the ravioli are golden brown, set them on a paper towel-lined plate to drain and sprinkle with the remaining grated parmesan cheese and (optional) chopped parsley. Serve them with warm marinara sauce for dipping.

Five Minute Ice Cream

Recipe and photo by Pamela Euless-Barker


1 (10 oz.) package frozen sliced strawberries

1/2 cup sugar

2/3 cup heavy cream


Combine your frozen strawberries and sugar in a food processor or blender, mixing until the fruit is roughly chopped. While the processor is running, slowly add the heavy cream until it’s fully incorporated. Serve this frozen treat immediately, or freeze for up to one week.

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