Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
March 8, 2016
Cranberry Walnut Cheese Ball
February 9, 2016
"Super" Dip
I think parties are the perfect platform to try out a new recipe, especially if there are a.) lots of people and b.) lots of people you don't know. I have found that when you are with a new crowd you can get a more honest representation of their thoughts on your recipe contribution.
January 9, 2013
Winner, winner…
Winner winner chicken dinner! Well, not really, but that just sounded fun.
Today’s recipe comes to you after making it twice during our trip up north. I know it is one of the oldest recipes in the appetizer books, but it was actually the first time I had ever made it myself. The dip was a hit at both events in which it debuted (Christmas Eve festivities and baby shower) and the easy prep was a hit with me.
This easy spinach dip can be served inside a hollowed out bread bowl, or simply in a bowl served with cut up bread and veggies on the side – I did it both ways and must say that the bread bowl made for a snazzier presentation.
Not only is it easy, tasty and sure to be gone in minutes but it would be perfect for any upcoming Super Bowl Party!
Here’s how:
Spinach Dip
Print this recipe!
1 (10 oz) package of frozen chopped spinach - squeezed dry*.
1 (16 oz) container reduced fat sour cream
1 cup reduced fat mayonnaise
1 pkg. of Knorr or Lipton Vegetable recipe mix (you can usually find this near the soup / bullion in the store)
1 can (8 oz) of chopped and drained water chestnuts (optional)
Combine all ingredients and chill 2 hours. Serve with veggies and cut up bread or in a hollowed out bread bowl.
- *the easiest way to thaw frozen spinach in the refrigerator, but if you don’t have time pop it into the microwave on defrost for 5-7 minutes or until thawed.
- Regular vs. reduced fat versions of sour cream and mayo can be substituted, but why add calories when the flavor tastes just as good?)
December 16, 2011
Sausage Balls
The name of this recipe just makes me laugh. I think the creator should have thought of something a little less, well, let’s just say, awkward.
I am a word person. I have words I like (dollop, squish, frolic) and definitely words I don’t like (moist, firm, penetrate). Sausage and balls are not my favorites either.
In order to change the name of this recipe to a more acceptable, not as cringe-worthy title; I would like to introduce you to the new, improved, lower-fat version of the original sausage ball recipe, called: Snausage Nuggets. Two words that I really like.
The word snausage brings back so many funny memories and is in honor of all of my college volleyball teammates. Nugget is just a great word, almost as good as snippet, that fits well with the vibe of the recipe. Much better in my opinion!
This is a great holiday party finger food, or served with a hot bowl of chili. By using reduced fat ingredients when possible, this is a much more svelte version of the original. Enjoy!
Snausage Nuggets (Sausage Balls)
2 C Bisquick
12 oz (one pkg.) reduced fat bulk sausage
8 oz reduced fat sharp cheddar cheese
1/4 C skim milk
optional – garlic salt
Heat oven to 350. In the bowl of a stand mixer (or a large bowl with a hand mixer) add Bisquick and sausage and mix to combine. Add cheese and milk. Mix thoroughly.
Form into 1-inch diameter nuggets/balls and place on a baking sheet. To eliminate cleanup line with aluminum foil.
Bake 15-20 minutes until lightly browned. Cool.
Dip options: BBQ sauce, ketchup, ranch dip or honey mustard.
December 13, 2011
Holy Stromboli!
I have many, many fond memories from college. Most of them, the ones that make me laugh out loud, involve my friend Noelle, aka “Nomo”. She is one of the funniest people I know, has the most entertaining stories (her latest one had her staring down a mountain lion) and makes me laugh every time I talk to her.
Back in the day, I remember going to an Italian restaurant during one of our college volleyball trips where she ordered Cannoli off of the menu for dessert. After finishing her dessert I remember hearing her say “Holy Cannoli”, followed by her hilarious laugh about a million times.
When I found this recipe for Stromboli, I couldn’t help but think about that night and I kept hearing her voice in my head saying “Holy Stromboli” in her own Nomo way. She is in North Carolina now, but I know if she were closer she would not only want another cannoli, but also love my Stromboli. Miss you Nomo!
Stromboli
Ingredients:
Directions:
Roll pizza dough into
a rectangle the length of your baking sheet. It can be wider than the sheet
because you will be folding the sides in. Place the dough on the baking
sheet.
Put sauce on the
center half of the dough.
|
Just like pizza, add your toppings. Stromboli can be a good way to use up leftovers. Any small amounts of meat, cheese and vegetables can be put into the Stromboli.
Then add cheese.
Now comes the fun part. Cut the dough on the sides at about 1 inch intervals. Don't cut all the way to the filling. I use kitchen shears for this.
Then wrap it up. Start at the bottom and alternating sides, overlap the strips of dough onto the filling in a lattice pattern. You can stretch the pieces to fit all the way over the filling.
Bake your Stromboli at 375° F for about 25-30 minutes. During the last 5 minutes of baking, I take the Stromboli out and brush on a little bit of olive oil and sprinkle with garlic salt for added flavor.
Serve alone or with a side salad. Extra pizza sauce for dipping is also a great idea.
TIPS:
- This recipe is great to take to a party as an appetizer. Just cut into thin slices and then halve.
- Want something sweet? Turn this Stromboli into dessert by adding fillings different sweet fillings. Some suggestions would be apple pie or other fruit pie fillings or Nutella w/ peanut butter and chocolate chips. Walnuts for crunch would be awesome as well.
- Add scrambled eggs, sausage, cheese, and green onion and any other omelet filling (green peppers, broccoli, onions, mushrooms, ham, etc.) for a breakfast version of this quick and easy Stromboli.
November 12, 2011
Veggie Confetti
Happy Saturday Game Day! College football to me means food, friends fall and fun. I love the traditions, rivalries and of course, tailgating! If you are off to a tailgate or watching party this weekend, this no-fail salsa is worth a shot.
I have heard of this yummy concoction being called many things:
- Black Bean Corn Dip
- Summer Salsa
- Texas, Carolina or Cowboy caviar
In the end it is just a big bowl of veggie confetti. Lots of colors and a delicious dressing, so easy on the eyes and not too bad on the waistline.
This is a great game day appetizer and gets better as it sits in the fridge. I take it to almost every event and it always gets rave reviews, and is always demolished!
It is best served with the scoop-able chips and you can even substitute with the baked variety to shave off a few more calories. To me that just means I can eat more! It’s that good. Enjoy!
Veggie Confetti (Summer Salsa)
1/4 C chopped sweet onion
1 whole red, green and yellow bell peppers, chopped
1 15 oz can black beans, drained and rinsed
1 11 oz can white shoepeg corn, drained
1 packet Good Seasons Italian Dressing (made by using the packet instructions)
Chop the onion and peppers and place into a large bowl. Drain beans and corn and add to veggie mixture.
Make Italian Dressing according to packet directions. Let dressing come together in the refrigerator for at least 30 minutes before mixing.
Add dressing into the veggie mixture and stir to combine.
For best results let it “marinate” in the fridge for at least 12-24 hours before serving. The flavors will mingle and it will be delicious!
TIPS:
- You can also used any bottled Italian dressing (about 3/4 C) for this recipe if you don’t have time to make the home made variety.
- Yellow corn can also be substituted.
- Any other veggies can be added as well as black eyed peas and hominy.
The possibilities are endless!
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