Mardi Gras Themed Snack Foods?

I know this is very early to ask but in Feb we are on a food committee for a organization that has older people and the theme is Mardi Gras. I need ideas for what would be appropriated. It just has to be snack food as it is served after the meeting which is usually 9:00 so something light that would pertain to the theme.


Lavonne from Wisc Rapids

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September 11, 20080 found this helpful

You could do King cakes--there are many recipes available on line. They're much like a coffee cake, made in a ring and iced with white glaze, then sprinkled with gold, green, and purple sugar (the colors of mardi gras). Traditionally, a little plastic baby is hidden in it, and whoever finds it has to [bake the next cake, host the next party....depends on who you ask]. But they're tasty and fun.

You could also go with the color theme and get M and Ms or other candies in purple, green, and gold. If there are diabetics in the group (or those on more restrictive diets), you could make an angel-food cake in a ring shape and tint parts of the batter the different colors and marblize it.


You could dip pretzels in white coating, and drizzle them with the other colors of melting wafers, or sprinkle them with those colors of sugars, jimmies, sprinkles, etc.

If you have a bit of a budget, candy necklaces might be fun (or even the plastic ones) as favors.

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September 12, 20080 found this helpful

Easy Mardi Gras snacks would be:
Moon Pies, Pork rinds, dried fruit.

Yummy would be Cajun Bacon Wrapped Shrimp or Muffulettas sliced in to small servings. I have recipes for these two if you would like them. Let me know.

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September 13, 20080 found this helpful

When I think of New Orleans, I think of Bubba in the movie Forrest Gump. You remember? Shrimp gumbo, shrimp louie, shrimp creole...

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By (Guest Post)
September 13, 20080 found this helpful

Thanks Jilson. The King cakes sound like a good idea but I am not the best baker and using yeast never seems to work good for me but might give it a try before Feb and see how it works out.


Good ideas. Thanks

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By (Guest Post)
September 13, 20080 found this helpful

Thanks Deeli. Found some good recipes for Moon Pies so could give that a try. Love pork rinds.Thanks

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By (Guest Post)
September 13, 20080 found this helpful

Deeli. If you would post the recipes that would be great. Thanks

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September 14, 20080 found this helpful

Okay, here come the couple of recipes ;-)

Cajun Bacon Wrapped Shrimp

1/4 cup sugar
1/4 cup lemon juice
2 tbls olive oil
4 tsp paprika
1 tsp salt
1 tsp pepper,
1 tsp curry powder
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper
24 fresh or frozen, medium or large, already cooked shrimp
12 bacon strips, halved lengthwise

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 cup marinade into a large plastic bag and add the shrimp. Seal bag, shake well and refrigerate for 60 minutes.


Cover and refrigerate remaining marinade for basting.

In a skillet, cook bacon over medium heat until cooked but not at all crisp. Drain on paper towels.

Remove shrimp from marinade and discard the already used marinade.

Wrap each shrimp with a piece of bacon and secure with a toothpick.

Baste with reserved marinade and grill over medium heat for 5 minutes or heat in preheated oven at 350 degrees for 5 to 10 minutes.

Makes 2 dozen


1/4 cup red wine vinegar
1/2 heaping tsp garlic, jar minced
1 teaspoon oregano
1/3 cup olive oil
1/3 cup large pitted green olives, chopped
1/3 cup pitted Kalamata/Greek olives, chopped
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper to taste

1 lb whole (non-sliced) sour dough or French bread loaf
6 oz ham, thinly sliced
6 oz salami, thinly sliced
6 oz sliced provolone
1/2 red onion, thinly sliced

Whisk the first four ingredients in a large bowl to blend.


Stir in the olives and roasted peppers. Add and stir salt and pepper to taste.

Cut the top 1 inch of the bread loaf off (lengthwise) and set aside. Hollow out about &frac; of the inside of the bottom of the loaf. Spread about 2/3 of the 'mixture' over the entire bread bottom. Layer the meats and cheeses in to the bread bottom. Top with the onions.

Spread the remaining 'mixture' on inside top of the bread and place over bread bottom.

Cut sandwich into slices/wedges and serve.

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