Here is a recipe I got from Lo Bosworth. Were BFFLs!!! jk I wish, I just follow her on instagram. This recipe is great because its a healthy alternative to other dips and it kind of tastes like some sort of artichoke dip.
7 oz container of Sabra Hummus ( I used garlic because I love garlic)
2 cups of fresh spinach
3/4 cups plain yogurt
2 Garlic cloves
salt and pepper
Stacy’s Pita Chips ( I used triscuits)
Put Spinach and garlic n food processor and pulse until garlic has been diced and spinach is small.
Mix together yogurt and egg in a bowl.
Combine all ingredients, and place into oven safe dish.
Drizzle top with olive oil.
Bake at 375 for 25 minutes
I over baked mine because I thought I would see some sort of bubble or browning, neither one happen! So definitely keep it in for 25 minutes and trust that it is ready :)
This was a recipe Alyssa made us for Tuesday night dinner one tuesday this summer. When Joe, Erik and I were having a pizza bake off, I decided to make this pizza. I knew what was on it but didn’t have a recipe so I did it my own way. The problem with this pizza is it tastes SO GOOD. But the ingredients are SO expensive.
1 Tbl butter
Figs ( I used figs in their juice from stop and shop)
Mozzarella Shredded Cheese
Nan Bread (plain)
You can switch up the ingredients but this is what I used. First caramelize the onions, with butter and bit of brown sugar.
Spread onions over Nan bread, along with fig, and fig sauce, crumble goat cheese and sprinkle that over pizza. Finish with mozzarella in any empty spots. Throw into oven until everything is melted.
This recipe is a great summer treat or a dish to bring to a summer party. I brought it to the beach for our annual end of the summer beach party. It is so easy to make, all your really need to do is chop everything up!!
1 pound of strawberries
2 granny smith apples
1/2 pound Raspberries
3 tablespoons of preserves (I skipped this part)
1 tablespoon of brown sugar
Chop everything up and add it together! Except for the lemon, juice the lemon and add to mixture. I didn’t skin the apples, and I found I did not need the perserves what so ever, the fruit created a lot of juice on its own.
The recipe also comes with home made pita cinnamon chips. To be honest I like the store bought kind better, BUT I made these anyways.
Spread butter on some pita chips, throw them in the oven under a broil, until they are brown. You can add cinnamon and sugar before or after, I did both and didnt every discover what I liked better, maybe after better.
I found more ways to use the fruit salsa, because it makes such a huge batch! The next morning I made waffles, & used this salsa as topping! It was much tastier than plain strawberries!!! I loved it!
The next day after that we took the rest and put in lemonade. This was so good too!! I am sure there are plenty more things you can do with it, its such a versatile dish. I even ate it with a spoon!
I was heading to my boyfriends house for a Labor Day party and I wanted to make something quick and easy! I found this on pinterest then headed to the store to make these cute little apps. The kids call them “big hot dog things”. Thanks Real House Moms!
2 lbs. kielbasa, sliced into ½ inch pieces
14 oz can pineapple slices, in juice, quartered
3 T teriyaki sauce
1 T sweet chili sauce
1 T honey
1 T pineapple juice (from can)
preheat oven to 425 degrees
place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them
in a small bowl combine remaining ingredients
line a baking sheet with foil and spray with cooking spray (don’t skip this step!!! )
place kielbasa bites onto the baking sheet
brush glaze over tops and sides of bites
place in oven and cook for 15 to 20 min (keeping an eye on them)
remove and enjoy hot!
Next time I would like to try with fresh pineapple. But they were great little party appetizers and easy to pop into your mouth!
I really enjoyed the Spring Rolls that Not Your average Joe’s had on the menu, so I tried to recreate them! They are pretty healthy for you, depending on how much sauce you choose to dip them in J. I make mine with few ingredients and without the crunch of noodles because I feel that just adds extra carbs. You can also add a few leaves of basil which some people may do. You can really pick any vegetable that you enjoy to add to our spring rolls. Below I will include what I often use:
·Bag of Carrots ( like to buy the presliced from the grocery store)
·Few leaves of Spinach
·One package of rice rolls ( I find them in international aisle of stop and shop)
First thing I do is chop all the vegetables into stick like shapes. I chop the avocado in half and slice it. It is almost a fine art to get the Spring roll paper to do what you want it. I watched a few youtube videos before I got the hang of it. My cousin Carly can actually do it much better than I. I will try to explain my technique.
Fill one pie pan with hot water. I used my water right out of our faucet because it comes out so hot, but you may also microwave.
Place one rice paper into water, be sure to poke all edges down into water because it has a tendency to roll. You will know when it is ready to come out of the water when you can no longer see the lines on the paper, and it becomes “gushy”. Take the paper out and lay it on flat surface, I usually use cutting board. Fill with ingredients, I fill like it’s a burrito. Luckily the paper is very forgiving so its easy to reroll and it sticks to itself.
I use this diagram to help place the food:
Don’t make these too far ahead of your party or else they will turn hard. They don’t keep longer than a day.
I’ve tried all different kinds of peanut sauce, I still haven’t found one I am in love with but I will show you a combination of recipes Ive used.
·3 Tablespoons of peanut butter.( I’ve used natural, and normal chunky peanut butter I like both its just preference)
·One tablespoon of soy sauce (NOT reduced sodium)
·One tablespoon of Honey
·The juice of one squeezed lemon
·Heavy Cream (or half n half or milk) And this you add until creamy, I usually use 2-3 tablespoons.Combine all ingredients
I made this during todays third snow day of the year. I just used white beans I already had in the house, it was so easy and pretty tasty. It tastes healthy, and I like the texture better than hummus, less chunky.
1 15-ounce can of canellini beans (rinse them well and pat dry before using)
1 small garlic clove (you can use a little more or a little less depending on your preference)
The juice from about half a lemon ( I cheated with lemon juice from a bottle)
A little more than 1/8 cup extra virgin olive oil
Kosher salt to taste
Throw everything into food processor and blend until its smooth! So tasty!
I ate it with everything I had, I tried it with pretzels, carrots, bagged pita chips and even pita chips I made from home.
TO make pita chips from home, Spread thin layer of butter over pita bread, (flat like a wrap) and sprinkle some garlic powder. Throw in toaster until pita begins to bubble and become light brown.
There are so many things you can do with this dip. Put chunks of anything over it. Shrimp, garlic, make it greek with chopped cucumbers, feta and tomatoes. Mix in some pesto or some arugula.
I used both kind of muffin tins for this project, Mini and Normal sized. For normal sized I lined the tin with the roll, and placed a chunk of brie and a scoop of cranberry. For the mini pan I folded over the edges of the pillsbury roll to almost make a muffin like substance with a goey inside, Both were delicious and I brought them to mini Christmas party with my college friends.
Bake at 350 for 10 mins, Gorgeous little snack you have.
This an appetizer I used to make in high school when I thought I Was a highly skilled cook. It can make people think you are at least!
One loaf of baguette bread
3 vine tomatoes
4 Garlic Cloves
1/4 olive oil
One ball of Mozzarella Cheese
Chop up that bread in slices. Chop your garlic add to olive oil. Brush the olive oil on the bread, if you need more just add more garlic and olive oil!!! Chop tomatoes, and sprinkle them on top of slices. Finely slice mozzarella, and put on top.
Throw in the oven on a HIGH broil until the cheese is melted!!!
Okay so my Aunt June, always brought this to parties, and I decided I needed the recipe to bring along with me to any party. I also used this at my VMA viewing party. I recently brought this to game night, where we played Left, Center, Right, who’s played that yet? Its super fun. We love playing with bills, makes it super competitive. I brought this dip, and once you have one you cant stop.
2 Blocks of Cream Cheese
Cloves of Garlic
Wet Crushed red pepper, ( I use dry)
Box of Ritz crackers
I didn’t use any amount because I wasn’t giving any amounts! Put in as many green onions as you want chopped, as many cloves of garlic. I use three usually. I don’t have wet red pepper so I use dry. Just a few sprinkles. Soften the cream cheese and mix in all the ingredients. I form a ball on a plate, microwave the jelly and pour it over the cream cheese dip. I chop additional green onions and sprinkle them over the jelly. Lay out ritz crackers and it will literally disappear .
VMAS 2013. Rumors flying around of an Nsync Reunion. I had to be prepared. What snacks do you serve at a VMA viewing party where your childhood boy band is reuniting after 11 YEARS? My prayers were about to be answered. I was frazzled. I dug my old Nsync poster out of my closet put that up on the wall, and furiously starting making appetizers. I wanted to make something with pillsbury rolls cuz I always liked appetizers like that, so I searched the pillsbury website and found this.
Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.
Heres how I felt about it: First off I didn’t use the parsley, cuz… eww. I thought it was a lot of work for just the few tartlets it made. One little pan of mini muffin tartlets. Definitely tasty, not worth to make for any kind of party because its so much work for such a small amount of product! I would recommend for a very small party where you feel like making a tasty appetizer.