PEPPERONI MUFFIN BITES

These corn mini-muffins have the pizza flavor kids love in a tasty bite-size muffin.

Muffin crust

• 1 1/2 C all-purpose flour

• 1/2 C fine yellow cornmeal

• 1 Tbsp sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 1 large egg, lightly beaten

• 1 1/4 C milk

• 1/4 C vegetable oil

For the topping

• 1/3 C marinara sauce

• 1/3 C grated Parmesan cheese

• 1/3 C finely chopped pepperoni

Preheat oven to 400° and line about 36 mini-muffin cups with paper liners. Sift the flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl. In a separate bowl, blend the egg, milk, and vegetable oil. Make a well in the dry mixture and add the liquid. Stir into the dry ingredients until you have a smooth batter.

In a small bowl, blend the marinara sauce and parmesan cheese; set aside. Spoon the batter into the muffin pan liners, filling them about three quarters full. Spoon about 1/2 tsp of the sauce-and-cheese mixture on top of each one, pushing it in slightly, then sprinkle with chopped pepperoni.

Bake muffins for 15 minutes; they'll puff up and brown slightly around the upper edge. Cool in the pan for several minutes, then remove from the pan and eat warm or room temperature. Makes about 36 mini-muffins.

TIP: You can use sweet or hot sausage in place of the pepperoni, for a different taste.

NOTE: Cut preparation time by using a corn bread/muffin mix. Follow directions for muffins.

WHIPPED FRUIT CRACKERS

• 1/2 C cream cheese, softened, OR 3/4 C whipped cream cheese

• 1/4 tsp finely shredded lemon peel OR few drops lemon juice concentrate, to taste

• 1/4 C honey, OR maple syrup OR jam

• fresh fruit, cut into bite-sized pieces

• crackers

In a small mixing bowl combine softened cream cheese and  lemon peel. Gradually add 1/4 C honey, beating with an electric mixer on high speed till fluffy.  Store, covered, in the refrigerator. Let spread stand at room temperature for about 1 hour before serving. To serve, spread on crackers and top with fresh fruit pieces. Makes about a cup of spread.

PEANUT BUTTER PRETZELS

• 1 1/2 C all-purpose flour

• 2/3 C milk (can use low-fat or skim)

• 2 Tbsp  creamy or crunchy peanut butter

• 2 tsp baking powder

• 1 tsp sugar

• 1 tsp salt

• 2 Tbsp sesame, flax,  poppy or other small seed

Heat oven to 400 degrees F. Spray a cookie sheet with nonstick spray. Mix all ingredients in medium bowl until soft dough forms. Knead the dough for one minute (or less, but at least 10 times). Divide dough in half.

Roll one half of the dough onto a lightly floured surface and form into a rectangle 8" by 12". Cut into 8 lengthwise 1" strips. Fold each strip over once so that it is narrower. Pinch the edges to seal. Fold into a pretzel shape and place seam side down on the cookie sheet. Repeat with other half of dough.
Sprinkle the pretzels with the seeds, then bake in 400 degree oven for 18-25 minutes or until golden brown. Makes 16 pretzels.

NOTE: You can cut the rolled dough in half, to make 8" by 6" rectangles and fashion the pretzels from that size. Then you will make two dozen or more mini-pretzels. Remember to cut baking time to accommodate the smaller pretzel (to about 10 to 18 minutes, or until tops are brown.)