Relish Recipes — Snacks

Creepy Shortbread Witch Finger Cookies

Posted by Donna-Marie Pye on

Creepy Shortbread Witch Finger Cookies
Halloween is not looking like it will be a door-to-door activity this year. So here's a fun cookie to make with the kids. Donna-Marie used to make these with her kids when they were younger, including some fun "mummy" hot dogs, which they still talk about and love, even in their twenties!

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Ricotta & Roasted Red Pepper Crostini

Posted by Donna-Marie Pye on

Ricotta & Roasted Red Pepper Crostini
This is an easy appetizer I've made for years. Creamy ricotta cheese provides the background for sweet roasted red peppers. Add some peppery arugula for a different flavour and a salute to the Italian flag - highlighting red, white and green. The toppings work beautifully with traditional crostini or with pan-fried polenta for gluten-intolerant friends and family - Emily Richards (from Per La Famiglia - Memories and Recipes of Southern Italian Home Cooking)

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Sautéed Dates with Olive Oil & Sea Salt

Posted by Donna-Marie Pye on

Sautéed Dates with Olive Oil  & Sea Salt
This recipe comes from our May Book Club read called Delancey by Molly Wizenberg.These dates are a great back pocket trick to make because they are quick, elegant and endlessly adaptable. Serve as an appetizer with warm olive oil and a good amount of crunchy Maldon salt to offset the sweetness or as a delicious dessert after a meal. Try adding them to a salad involving with orange segments, pistachios, some good French cheese and soft buttery lettuce. For a final option, they are delicious at breakfast in a puddle of cold, plain yogurt.

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Baked Peanut Butter & Oat Bars

Posted by Donna-Marie Pye on

Baked Peanut Butter & Oat Bars

Excerpted from hot for food all day by Lauren Toyota. Copyright © 2021 by Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.” DOWNLOAD RECIPE CARD I don’t want to knock oatmeal—it’s filling and healthy—but I’m not the biggest fan of mushy porridge for breakfast. I make it ’cause it’s quick, but with a little planning you can bake that oatmeal with peanut butter into a bar dolloped with your fave jam . . . now we’re talking. These are just the right amount of soft...

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Bacon Wrapped Chicken Wings

Posted by Donna-Marie Pye on

Bacon Wrapped Chicken Wings

Donna-Marie couldn’t tell you the difference between a first down and a touchdown (Maria’s a far better football fan) but she earns her keep at the party for the game day food she brings along.  

These bacon-wrapped chicken wings first made their appearance at a grilling class with our favourite firefighter chef, Patrick Mathieu and are featured in his cookbook “Firehouse Chef – Favourite Recipes From Canada’s Firefighters”. He left the wings whole and wrapped the bacon around the wingette/drumette portion, leaving the wing tip sticking out. This allows for a little “handle” to hold onto the wings. However, if you want them to go further, we like to split them, and just wrap ½ a slice of bacon around each wing half. The homemade sauce uses pantry staples (yes, even bourbon seems to be a pantry staple in our kitchen) and the wings are simply tossed in the sauce after baking. Be sure to save a little extra for dipping too.

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