Wednesday, February 2, 2011

Hot Ryes

We loved having two* snow, er, ice days this week. Of course, we were among the very fortunate in our neck of the woods and retained our power the entire storm...and SPH worked from home the first two days of the storm, so I had a second set of hands when needed. But all in all, a fun experience:

We made hot pretzels:

Inspired by the weather, we made iced oatmeal cookies:

We played and learned and created and hunkered down in front of some really good fires.

You know the funny thing about unexpected days off from school? You get out of routine and once things return to status quo, you realize that the world did not stop during your little respite and break.

This morning I realized "holy cow, Chinese New Year Supper Club is tomorrow night!" and "oh yeah, we are hosting our extended family for a Super Bowl party!" Hmm...time to get crackin' on some recipes and menu ideas.

Here's a recipe that is a perennial Sweet Pea favorite appetizer. We call them "Hot Ryes," yet serve them on Pumpernickel bread. Hmm...time to get crackin' on a new name.

In the meantime, if you are looking for a last-minute new Super Bowl appetizer idea, these are sure to please.

Hot Ryes

1 small loaf of mini-Pumpernickel Bread
1 - 4 ounce can chopped olives
1 green onion, sliced thin
2 - 3 slices bacon, crumbled
1 cup shredded swiss cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire Sauce
1/4 cup mayonnaise

Preheat oven to 350 degrees.

Slice mini-Pumpernickel Bread slices on the bias, to make the each slice into two triangles.

Mix remaining ingredients. Spoon a scant 1 teaspoon of the mixture on top of each Pumpernickel triangle.

Bake 10-15 minutes.

Makes 5 dozen pieces.


*R's school is the only school in our school district that is still without power. We're hoping tomorrow will be back to business, er, learning, as usual!

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