Snack Recipies Recepies

Bacon Mustard Crisps

• 8 slices smoked bacon
• 1/2 cup ice water
• 1/4 cup Dijon mustard
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon white pepper
• 6 tablespoons cold butter, cut into 6 pieces

1. Place oven rack in middle position. Preheat oven to 450*F (230*C).
2. Cook bacon in large skillet until crisp. Place on paper towels to drain and reserve 2 tablespoons of bacon drippings. Finely chop bacon.
3. In a food processor fitted with the metal blade, combine water, mustard and 2 tablespoons bacon drippings. Process until just blended.
4. In a food processor fitted with the metal blade, combine flour, salt, baking powder and white pepper. Process to combine. Add cold butter; pulse until mixture resembles coarse meal. Add mustard mixture and pulse until just blended. Add bacon and pulse one or two times, just enough to blend in bacon.
5. Place mixture on lightly floured work surface. With a floured rolling pin, roll dough to a 1/8-inch thickness. Dip 2-inch round cutter in flour and press into dough. Place rounds on 2 ungreased baking sheets. Gather scraps and roll out and continue to cut out as many rounds as possible.
6. Bake in preheated oven for 10 to12 minutes, or until golden. Transfer to cooling racks. Serve with cheese and fruit.

Juicy Pops

• 2 cups Tropical Flavor LIBBY'S® JUICY JUICE® 100% Juice, OR any flavor
• 1/2 cup fresh OR frozen berries, OR fruit, sliced

1. POUR Juicy Juice into 5 (5-ounce) paper cups such as Dixie kitchen and bathroom cups. Divide berries or fruit between cups. Cover each cup with aluminum foil. Insert one popsicle stick through the center of each foil.
2. FREEZE for 3 hours or until firm. To remove pops from cups, carefully run warm water over side of cup to loosen. Remove cup and enjoy! Dixie is a registered trademark of Fort James Corporation. Makes 5 servings.