Back in the early 90s, we had a regular games night with another couple every couple of weeks. As we had small children at time and their children were older, they came to our house to play cards.
We took turns providing the snacks for the evening and one night they arrived with these Caper Snacks in addition to the regular chips and dip and cut up veggies. These delicious little bites became an instant family favourite and make an appearance sometime during each of our holiday celebrations.
I often make the caper mixture the night before as that makes for a quick breakfast on Christmas or Easter morning.
6 English muffins cut in half
2 tbsp capers, chopped
5 or 6 green onions, chopped
1.5 c grated sharp cheddar cheese
1 c mayo (we prefer Miracle Whip)
Combine capers, green onion, cheese and mayo in a bowl. (I usually chop the capers and onions in the food processor and then add the cheese and mayo and give it a few pulses to mix everything thoroughly)
Spread the mixture on the English muffins and then bake for 20 to 25 minutes at 350 degrees F.
If necessary, cover with foil for the last 10 minutes to prevent the tops from browning too much.
Remove from the oven.
Divide each muffin into quarters.
Serve and enjoy while still hot.
When our children were all at home, I would make a double batch and rarely were there any leftover.
If there are any leftovers, place them in the fridge to eat later.
On Easter Sunday just past, I made a single batch for Dave and I for brunch and they were snacked on throughout the afternoon. So while the leftovers did make it to the fridge, they didn’t stay there long.