brought by Rachel Durazzani
8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath - we prefer the Heath, but it's great with both)
Mix together and serve with apple slices.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
18 August 2010
Guacamole
brought by Amy Collins
2 ripe hass avacados, mashed
Sweet onion, chopped up small
Fresh Cilantro, chopped up
Cherry tomatos cut as small as you like
Lime Juice (juice from ~1/2 a lime)
Salt
Mix it all up and that is it!
2 ripe hass avacados, mashed
Sweet onion, chopped up small
Fresh Cilantro, chopped up
Cherry tomatos cut as small as you like
Lime Juice (juice from ~1/2 a lime)
Salt
Mix it all up and that is it!
17 August 2010
Bruschetta with Peach Salsa and Melted Brie
brought by Heather Brown
recipe from Cooking Light Magazine
Preheat broiler.
Combine first 7 ingredients; set aside.
Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.
recipe from Cooking Light Magazine
- 2 cups chopped peeled peaches (about 4)
- 1 finely chopped red bell pepper
- ¼ cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sugar (to taste depending on sweetness of peaches)
- 1 tablespoon fresh lime juice
- 1 Dash cayenne pepper
- 1 French bread baguette, (8-ounce) cut into 24 slices
- 4 ounces chilled Brie cheese, cut into 24 pieces
Preheat broiler.
Combine first 7 ingredients; set aside.
Arrange bread slices in an even layer on a baking sheet. Top each bread slice with 1 piece of cheese; broil 3 minutes or until cheese melts and bread is toasted. Remove pan from oven. Top each bread slice with about 1 1/2 tablespoons salsa; serve immediately.
Layered Greek Dip
brought by Heather Brown
adapted from RecipeGirl.com
1 (8 ounce) package cream cheese, softened (strained Greek yogurt works as well)
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
2 cloves garlic, minced
1½ cups prepared hummus (I used Cedars brand for Recipe Group night)
1 cup finely chopped cucumber
1 cup finely chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips
1 Tbs freshly squeezed lemon juice
1 tsp dried Italian seasoning
2 cloves garlic, minced
1½ cups prepared hummus (I used Cedars brand for Recipe Group night)
1 cup finely chopped cucumber
1 cup finely chopped tomato
½ cup chopped pitted Kalamata olives
½ cup crumbled feta cheese (reduced fat is fine)
1/3 cup sliced green onions
pita chips
Directions
1. In medium mixing bowl, cream together cream cheese, lemon juice, Italian seasoning, and garlic with rubber spatula until smooth and well-combined.
2. Spread cream cheese mixture into deep 9-inch pie plate or platter. Spread hummus on top of cream cheese layer. Sprinkle on cucumber, then tomato, olives, feta, and green onions.
3. Cover and refrigerate for 2 to 24 hours. Serve with pita chips or tortilla chips.
Servings: 16
Yield: About 2 1/2 cups of dip
Yield: About 2 1/2 cups of dip
29 April 2009
Fruit Salsa and Cinnamon Chips
Fruit Salsa
2 kiwis, peeled and diced
2 apples, peeled, cored, and diced
1 pound strawberries, diced
8 oz raspberries (lightly chopped)
2 Tablespoons white sugar
1 Tablespoon brown sugar
3 Tablespoons fruit preserves, any flavor
(you can chop the fruit in a food processor. Just don't blend them too long because they will turn to liquid. Just chop enough that they are in small pieces)
Cinnamon chips
10 flour tortillas
cooking spray
1 cup cinnamon sugar
1. In a large bowl thoroughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill for 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with cooking spray. Sprinkle with desired amount of cinnamon sugar. Spray again lightly with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. (Cut wedges with a pizza cutter- it makes it much faster)
4. Bake in the preheated oven 8-10 minutes or until the chips get crisp. Repeat with remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit salsa.
Courtesy of Heather Koelliker's awesome Aunt Sandra
2 kiwis, peeled and diced
2 apples, peeled, cored, and diced
1 pound strawberries, diced
8 oz raspberries (lightly chopped)
2 Tablespoons white sugar
1 Tablespoon brown sugar
3 Tablespoons fruit preserves, any flavor
(you can chop the fruit in a food processor. Just don't blend them too long because they will turn to liquid. Just chop enough that they are in small pieces)
Cinnamon chips
10 flour tortillas
cooking spray
1 cup cinnamon sugar
1. In a large bowl thoroughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill for 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with cooking spray. Sprinkle with desired amount of cinnamon sugar. Spray again lightly with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. (Cut wedges with a pizza cutter- it makes it much faster)
4. Bake in the preheated oven 8-10 minutes or until the chips get crisp. Repeat with remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit salsa.
Courtesy of Heather Koelliker's awesome Aunt Sandra
Black Bean Salsa
Ok-- I bet you are thinking uck....black beans! Seriously this salsa is delicious and you won't even know you are downing those healthy little beans. Try it and you might be stocking you food storage with more black beans :)
Black Bean Salsa
1 can black beans, drained and rinsed
1 can corn, drained
2 large avacados, diced
2 to 3 tomatoes, diced
1 green or red bell pepper
1 bunch cilantro, cut up
1 bunch green onions, cut up
1 package Good Seasons Italian Salad dressing mix (make as directed on package)
fresh lime juice (optional)
Mix altogether and serve with chips
Tips: I like to mix everything up the night before except for the avacados. I like to do this so the flavors can mariate together. I add the avacados right before serving.
I made this for young womens and I didn't have avacados or cilantro and it still tasted yummy.
*** Meal Idea: If you want to make this into a meal I like to grill some chicken and put it on a bed of salad and use this salsa as the dressing.
Courtesy of Heather Koelliker's awesome Aunt Sandra
Black Bean Salsa
1 can black beans, drained and rinsed
1 can corn, drained
2 large avacados, diced
2 to 3 tomatoes, diced
1 green or red bell pepper
1 bunch cilantro, cut up
1 bunch green onions, cut up
1 package Good Seasons Italian Salad dressing mix (make as directed on package)
fresh lime juice (optional)
Mix altogether and serve with chips
Tips: I like to mix everything up the night before except for the avacados. I like to do this so the flavors can mariate together. I add the avacados right before serving.
I made this for young womens and I didn't have avacados or cilantro and it still tasted yummy.
*** Meal Idea: If you want to make this into a meal I like to grill some chicken and put it on a bed of salad and use this salsa as the dressing.
Courtesy of Heather Koelliker's awesome Aunt Sandra
28 April 2009
Bruschetta with or without grilled chicken
Bruschetta
2 cups Roma tomatoes, seeded, and finely chopped
1/2 cup fresh basil -- or 1 tsp dried basil
2 cloves garlic, finely minced
3 Tablespoons olives, finely minced
2 Tablespoons red onion finely minced
2 Tablespoons Olive oil
2 Tablespoons Balsamic Vinegar
1/2 tsp. salt
In a bowl mix tomatoes, basil, minced garlic, olives and red onion. In a second bowl, whisk olive oil, balsamic vinegar, and salt. Pour over tomato mixture and mix well. (May be served chilled or warmed)
As an appetizer:
Spoon the mix over sliced and toasted pieces of french baguette bread and enjoy!
Turn it into a main dish:
We love to serve this over grilled chicken but in the winter I just marinated the chicken in Good Seasonings Italian salad dressing and bake it in the oven at 400* for 30 mins.
*Another fun thing is to put the brushetta on the cooked chicken and then sprinkle mozzarella cheese on top and place it under the broiler until the cheese has melted.
(When I went to the store the Roma tomatoes were really nasty looking...so I actually used vine ripened tomatoes and I think it gave it a little sweeter taste)
Courtesy of Heather Koelliker
2 cups Roma tomatoes, seeded, and finely chopped
1/2 cup fresh basil -- or 1 tsp dried basil
2 cloves garlic, finely minced
3 Tablespoons olives, finely minced
2 Tablespoons red onion finely minced
2 Tablespoons Olive oil
2 Tablespoons Balsamic Vinegar
1/2 tsp. salt
In a bowl mix tomatoes, basil, minced garlic, olives and red onion. In a second bowl, whisk olive oil, balsamic vinegar, and salt. Pour over tomato mixture and mix well. (May be served chilled or warmed)
As an appetizer:
Spoon the mix over sliced and toasted pieces of french baguette bread and enjoy!
Turn it into a main dish:
We love to serve this over grilled chicken but in the winter I just marinated the chicken in Good Seasonings Italian salad dressing and bake it in the oven at 400* for 30 mins.
*Another fun thing is to put the brushetta on the cooked chicken and then sprinkle mozzarella cheese on top and place it under the broiler until the cheese has melted.
(When I went to the store the Roma tomatoes were really nasty looking...so I actually used vine ripened tomatoes and I think it gave it a little sweeter taste)
Courtesy of Heather Koelliker
15 December 2008
Spinach Dip
Knorr Spinach Dip
(from the Knorr Vegetable Soup package)
1 pkg (10 oz) frozen chopped spinach, drained and squeezed dry
1 pkg Knorr's vegetable soup mix (or spring vegetable mix)
1 can (8 oz) water chestnuts, chopped
1 container (16 oz) sour cream
1 cup mayonnaise
3 green onions, chopped
Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts, green onions, and spinach. Mix thoroughly and refrigerate for at least two hours. Serve with vegetables, bread, or crackers.
Courtesy of Jenn Iverson
(from the Knorr Vegetable Soup package)
1 pkg (10 oz) frozen chopped spinach, drained and squeezed dry
1 pkg Knorr's vegetable soup mix (or spring vegetable mix)
1 can (8 oz) water chestnuts, chopped
1 container (16 oz) sour cream
1 cup mayonnaise
3 green onions, chopped
Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts, green onions, and spinach. Mix thoroughly and refrigerate for at least two hours. Serve with vegetables, bread, or crackers.
Courtesy of Jenn Iverson
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