This week’s recipe is one I learned in sixth grade home ec class and I make it by memory and feel. For that reason, you’ll notice that there are no measurements in the ingredients list; you’ll just have to plan based on how many you think you’ll make. Sorry. Despite that, these are incredibly yummy and easy (I thought I’d give you a break after last week’s recipe). The kids can even help with the toothpicking and dipping!
Whole wheat bread slices (each slice makes 3 snails)
Melted butter (at least one stick worth), and a basting brush
Sugar and cinnamon, mixed (my guesstimate is about 1 teaspoon cinnamon per ¼ cup sugar)
Preheat oven to 350°.
Spread desired amount of cream cheese onto one side of each bread slice.
Cut each slice lengthwise into 3 strips. Roll each strip, with cream cheese on the inside, and secure with a toothpick.
Bake for 10-15 minutes, until hot and toasted.
Melt butter while baking the snails so the butter will be nice and hot when they are done baking. Brush each snail with the butter, then roll in sugar and cinnamon mixture. Enjoy warm.
Make sure you save some for yourself… These snails will go fast!