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!
Ingredients:
Whole wheat
bread slices (each slice makes 3 snails)
Cream cheese
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)
Instructions:
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!
