20 Tuesday Nov 2018
Posted in Holidays, New Favorite, Vegetarian
Let’s be honest. Thanksgiving is typically not a vegetable-rich zone. I love the idea of adding a vegetable platter for adults and children to munch on before, during and after the main event.
Inspired by Pinterest, I made this platter last year thinking my 4 year old grandson would think it was cool. In passing, he may have thought as much but the adults seemed to enjoy it more.
Happy Thanksgiving to you and your family. Wishing many blessings to you and yours.
04 Friday Dec 2015
Posted in Family Favorites, Holidays
During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.
The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers. He’ll be a big hit!
1 tub whipped cream cheese
2-8 ounce bars cream cheese
4 ounces dried beef, chopped
1 teaspoon garlic powder
1 teaspoon horseradish
1 tablespoon dried parsley
bunch of green onions
Garnishes:
03 Friday Apr 2015
Posted in Gluten Free, Holidays, New Favorite
Tags
Spring brings wonderful strawberries to the markets. Honey goat cheese pairs beautifully with strawberries and with a hint of honey drizzle, you have a very simple, delicious appetizer (or dessert). Yummy!
1 dozen large strawberries
8 oz. package Honey Goat Cheese (I use Haystack)
Honey
Wash, stem and halve strawberries. Allow them to dry on paper towels. Place a small piece of Honey Goat Cheese on top of strawberry and drizzle with honey.
28 Friday Nov 2014
Posted in Book Club, New Favorite
Quarterly book club review of the book, The Chile Queen by Sandra Dallas, was big hit. She has become one of my favorite authors. Our book review is always preceded by our favorite part of the evening, the themed potluck. This time the theme is Southwest and the main dish included four different versions of Chile with cornbread. What to make to compliment chile? I found this recipe from Paula Deen, which I altered to suit my taste, and loved the results. It has made me think there are even more creative ideas for for delicious deviled egg.
I love my Mother’s old fashioned deviled eggs but I’ll be branching out to find other versions!
12 eggs, hard-boiled and peeled
1/3 cup mayonnaise
3 tablespoons shredded Cheddar cheese
3 tablespoons salsa (I used home-made Salsa)
1 tablespoon sour cream
1 tablespoon chopped green onion, plus more for garnish, optional
1 teaspoon ground cumin
salt and pepper to taste
Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks with a fork and stir in the mayonnaise, cheese, salsa, sour cream, green onion, and cumin. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with yolk mixture and garnish with additional green onions, if desired. Arrange in a container and store, covered in the refrigerator, until ready to serve.
Recipe adapted from Paul Deen/Food Network
25 Friday Apr 2014
Posted in New Favorite
Brie and Blackberries is like a slice of heaven. For my last meal, I would definitely choose Brie and a bowl of berries so this recipe sounded perfect to me! It’s relatively simple to make. Delicious addition to my recipe box!
You’ll notice a glimpse of Fancy Schmancy Asparagus to the right as well. I used 1/2 of the crescent rolls to make the Blackberry Brie Bites and the other half for the Asparagus. Win, win!
1 tube refrigerated crescent rolls (8 oz.)
1 round Brie Cheese (8 oz.)
1/4 cup blackberry jelly or jam
24 fresh blackberries
24 large toothpicks (optional)
Separate the crescent rolls into 4 rectangles. Press the seams together and cut into 6 even squares. Press into 24 mini muffin tins.
Cut the rind off the Brie. Cut into 24 small squares. Place on square into each crescent lined tins. Spoon a small amount of blackberry jelly/jam on top of each cheese square. Fold the tips of the crescent rolls over, if desired.
Bake at 350 degrees for 12-15 minutes. Remove from the oven and top with a fresh blackberry on a toothpick. Serve immediately.
Makes 24 crescent cups.
Recipe from Inside BruCrew Life
28 Friday Feb 2014
Posted in New Favorite, Skinny, Vegan, Vegetarian
Tags
appetizer, asparagus, Bread, crackers, crudite, dairy-free, garlic, pine nuts, tapenade, vegetables
Tender stalks of asparagus at the store are a sign that Spring is upon us (or at least we hope it is). This recipe for Asparagus Tapenade has been in my stack of ‘must try’ recipes for a long time. I wish I could remember where the recipe came from so I could give proper credit.
Asparagus Tapenade is a great recipe for anyone, but is a tasty treat for those practicing a Vegan or Vegetarian diet.
I served the Tapenade with vegetables and bits of bread. It was great with both but I LOVED it on artisan bread.
07 Friday Feb 2014
Posted in Family Favorites, New Favorite
Hot Wing Dip came into my life thanks to oldest daughter Megan’s friend, Jacqui. It was instant love for both of us, although Megan prefers Ranch dressing vs. Blue Cheese dressing. Either way, it’s a hearty appetizer that is great to share at a potluck, tailgate, Olympics gathering, or just because! This time I split the recipe into two 8×8″ or 9×9″ casseroles to share at different events.
Hot Wing Dip has the same impact as hot wings but 1) not as messy and 2) easier to prepare. What’s not to love?
2 bricks cream cheese, softened
16 oz. bottle Franks red-hot BUFFALO sauce
16 oz. bottle Blue Cheese dressing (or Ranch dressing)
6-8 cooked chicken breasts (depending on if you like it creamier or a bit drier)
1 bunch green onions, chopped
Bake or steam the chicken, cool. Cut into smaller pieces. At this point you can either shred the chicken or place in a food processor to chop.
Combine chicken with cream cheese, sauce, dressing and 1/2 of chopped green onions (white portion). Sprinkle top of dip with chopped green portion of onions. Place in greased 9×13″ pan. Bake at 350 degrees for 45 – 60 minutes.
Serve hot with corn or tortilla chips, Ritz crackers, and celery.
10 Friday Jan 2014
Posted in Family Favorites, New Favorite, New Traditions
Tags
AFC, appetizer, Artichoke, Broncos, cheese, Denver, dip, holidays, Monterey Jack, NFC, Parmigiano-Reggiano, party, Pita, PITA CHIPS, potato skins, spinach
This Friday I’m feeling under the weather so reposting my Baked Spinach Artichoke Dip as an idea for the coming AFC and NFC championship games. So good and would also be great baked on potato skins.
As I retreat for another nap, let me just say, GO Denver Broncos!
Baked Spinach Artichoke Dip is a holiday/party regular. This is an easy, tasty appetizer to serve for a holiday party or family gathering.
Baked Spinach Artichoke Dip
1 cup mayonnaise
1 cup freshly grated Parmesan Cheese
1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed, squeeze to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese
Toasted baguette slices, assorted crackers or Pita Chips (recipe below)
Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
Spinach Artichoke Dip ready for cheese topping and baking
Spoon mixture into greased 1-quart casserole.
Sprinkle with Monterey Jack cheese.
Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with pita chips, crackers or baguette slices.
Pita Chip and Dip
PITA CHIPS:
Package pita bread
olive oil
garlic salt
Fresh shredded parmesan cheese
Brush pita bread with olive oil, sprinkle with garlic salt and parmesan cheese. Bake pita in oven until cheese melts and bread is toasted. Remove from oven and cut into 6 or 8 wedges per pita bread.
28 Tuesday May 2013
Posted in New Favorite
New recipes are such fun for me and I loved the idea of Spanakopita bites. Spanakopita is a favorite but would never have the patience to make the real deal. I had no idea that you could buy phyllo cups at the local grocery store but they make simple work of this yummy recipe.
The recipe is simple and the results are great. The bites can be served hot or at room temperature. Either way, you’ll enjoy!
Ingredients:
30 frozen phyllo cups (2-15 count packages)
1 Tablespoon extra virgin olive oil
1 small onion, minced
2 garlic cloves, minced
salt & pepper
10 oz frozen spinach, thawed then squeezed dry
6 oz crumbled feta cheese
1/4 cup chopped fresh parsley
pinch ground nutmeg
1 egg, whisked
Directions:
Spanakopita bites from Iowa Girl Eats
19 Tuesday Mar 2013
Posted in New Favorite
Tags
addictive, appetizer, baby, baby shower, baby size, corn, corn dog, dog, finger food, ketchup, mini, muffin, mustard, shower
This past weekend my older daughter, Megan, and I hosted a baby shower for younger daughter, Sarah, due April 27. Megan did all of the planning and the food was to be ‘baby size’. One of the recipes that we chose was Mini Corn Dog Muffins. Served with mustard and ketchup they were a big hit for little ones and grown-ups alike. Let me warn you…they are addictive!
1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (yellow)
1 cup flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1/2 inch pieces
Mini Corn Dog Muffins
Adapted recipe from Iowagirleats.com
For Snickerdoodle mini-cupcakes, see post Friday, March 22.
