Mushroom and Goat Cheese Phyllo "Purses"

So here's the best recipe I have for you for St. Patrick's Day. It's the closest thematic thing I had in my recent repertoire... so you just have to change the name - don't they SORT OF resemble pots of gold at the end of the rainbow? Come on, use your imagination. 

Even if you don't think they look like pots of gold, you could imagine CARRYING all your gold in these adorable phyllo "purses." There, that's it. Since you're a leprechaun, you'll carry all your gold in these delicious mushroom and goat cheese filled phyllo purses. It won't even matter that all your gold gets coated in mushrooms and goat cheese. You won't care. You will probably care that you can't stop eating your purse...then what are you going to do with the gold?

Oh my, I think we've gotten a little carried away here.

Really, all you need to know is that these are a super delicious appetizer that tastes and looks REALLY impressive. And they're not difficult.

Working with phyllo dough can be a little putsy - the sheets don't often come apart easy (I had to just throw away a couple) and you have to keep the sheets damp, and use lots of butter (that's a downside?) but it will be worth it. 

Be sure to either thaw your pastry sheets in the fridge overnight, or on the counter for a few hours. If you're thawing them on the counter, keep them covered with a slightly damp dishcloth to be sure they don't dry out. When it's time to make these, carefully unroll the bundle - it's ok if a few have broken and you have to throw them out; you'll have plenty!

You'll work with one sheet at a time, brushing it with butter, until you have three sheets stacked on top of one another, then you'll cut that into six pieces. You'll mound some mushroom mix in the middle and top with goat cheese, 

then bring up the sides and squinch together at the top to make a parcel or purse. Another brush with butter, and into the oven they go!

After baking, they are a crispy golden brown, and that outer shell is a wonderful complement to the creamy goat cheese, and the mushroom/shallot mixture. You can even make these ahead of time and then reheat for a few minutes in the oven, and they'll be just like new! 

You will have A LOT of phyllo sheets leftover, so just throw them in the freezer and start googling other recipes you can make - spanakopita bites, for one... 

Mushroom and Goat Cheese Phyllo Purses

1 Tbsp. olive oil

1 shallot, finely chopped

8 oz. mushrooms, chopped

3-4 oz. goat cheese, plain or herbed, crumbled

6 sheets phyllo pastry

6 Tbsp. butter, melted

Heat the olive oil in a skillet over medium high heat, and add the mushrooms and shallot. Cook, stirring occasionally, until the shallot is softened and mushrooms are not releasing moisture, about 7-10 minutes. Allow this mixture to cool completely. 

Place one phyllo sheet on a large cutting board. Brush with melted butter. Place another sheet on top and brush that one with the melted butter. Add a third, and repeat with the butter! Now you have 3 sheets high. Cut this into 6 equal squares.

Repeat the process with three more sheets so that you have 12 squares total.

Place about 1 1/2 tablespoons of the mushroom filling in the middle of each square and top with crumbled goat cheese. Bring the sides of the pastry up and squeeze together with your fingers to make a seal - it should look like a little purse or money sack...

Place each parcel on a baking sheet and brush with more melted butter. Bake at 375 for 25 minutes. Serve warm.

You can also bake these ahead of time and reheat at 350 for 5 minutes when it's time to serve. Makes 4-6 appetizer servings.

Spinach and Artichoke Stuffed Bread

Spinach and Artichoke Dip is one of the best inventions ever, am I right??? I love it with pita or tortilla chips, and it is great party food. But stuff it into Italian bread, and we've got a whole nother situation. (do you say "a whole nother" in your region?) 

Just look at all that cheesy, spinach-y, artichoke-y goodness. On bread!!!! This is a carb and cheese lover's dream. This would be perfect for your SuperBowl party this weekend. 

Oh you're not having a party? Will you be there? Good enough reason. Make this bread.

It's really not very complicated at all for such a tremendous result. First, make your dip - full directions below.  Then cut a grid pattern in the bread. See how it has all these squares now?

Butter this up then stuff away! Take that dip and get it in all the crevices of the bread. Your hands WILL get messy. That's the goal. Pull that bread apart and poke that dip down in there. I found it was easiest with a regular table knife. Be a little careful so that you don't break all the bread apart, but this is extremely forgiving... no one's going to notice in the end. 

Top that beautifully stuffed bread with more cheese, and then get it in the oven.

Bake, and then get ready to enjoy! You can just pull apart pieces of the bread, or you can provide a knife if you want to be more civilized about it. 

If for some reason you don't eat all the bread in one sitting (it is very rich!), you can wrap it in foil and then reheat it another day. We did that, and it was just as good the second time. 

It doesn't matter who wins or loses on Sunday. What matters is that you have delicious food to eat. I hope you love this as much as we did!

Spinach and Artichoke Stuffed Bread
1 Tbsp. olive oil
2 garlic cloves, minced
5 ounces baby spinach
3 ounces cream cheese, softened
1/3 cup sour cream
1/3 cup chopped artichoke hearts
4 ounces shredded mozzarella cheese
2 ounces shredded parmesan cheese
1 loaf Italian Bread

4 tablespoons melted butter

Heat the olive oil in a large skillet over medium heat. Add the garlic, and turn down the heat slighly, and cook for 30 seconds or until fragrant. Add the spinach, and cook until it is wilted, about 5 to 6 minutes. Remove from the heat.

In a large bowl, combine the cream cheese, sour cream, artichoke hearts, half of the mozzarella and all the parmesan. Season with salt and pepper to taste. Add the spinach and stir until combined.

Make a grid pattern in the bread by cutting with a serrated knife -- first, long-ways and then crossways. If any pieces fall out, tuck them back in.

Brush the bread and inside the pieces with about 3 Tbsp. of the melted butter. Then gently stuff the spinach mixture into the grid pattern. It's easiest to do this with a butter/table knife. You want the dip pretty evenly distributed so try to get it down into all the crevices. 

Sprinkle the remaining mozzarella on top, then drizzle with the remaining Tbsp. of butter.

Bake at 400 for 15-20 minutes until bubbly. 

Recipe Source: Adapted from How Sweet Eats

Cranberry-Jalapeno Cream Cheese Dip

Sunday is the "big game" and whether or not your team is playing, fun and delicious and interesting snacks are definitely required. Although this dip is really festive at Christmas time (hello, vibrant color!), it is never too late to make it. And you may have a bag or two of cranberries languishing in your freezer, which would give you the perfect excuse. (Or am I the only one that ever has anything languishing in the freezer?)

I adore that pepper jelly and cream cheese appetizer that you eat on Ritz crackers, so when I saw this recipe over at Mel's, I knew I would want to try it. IT IS SPECTACULAR. I made this for New Year's Eve, and it disappeared so quickly!  The leftovers also hold for a few days, which is not the case with all dips.

We ate this on wheat thins, but the cracker choice is really secondary. What will shine here is the fantastic combination of the sweet cranberries and the slightly spicy, or kicky, jalapeno/lime/cumin/onion combo. 

Fair warning: this is very addicting. So if you eat the whole thing during the very long football game/commercial extravaganza coming up on Sunday, I will not judge you one bit. Not one.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.

Cranberry-Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar
1/2 tsp. cumin
2 Tbsp. lime juice
1/4 tsp. salt
2 - 8 ounce packages cream cheese, softened (low fat is ok)

Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.

Refrigerate for up to an hour before serving. Serve with crackers.

Creamy Hummus

Summer is the perfect time to eat more vegetables. And what better way to do that than with a delicious dip? This is probably the best hummus I've ever made, and I've made quite a few. But when I saw this recipe from the Barefoot Contessa, I knew it must be special.

This version of hummus does require a little more work - you boil the canned chickpeas in an effort to get them to release their skins. It's not hard work, it just requires time basically, but the time is well spent. You will end up with super creamy hummus. Super is not an overstatement. This is really creamy and SO delicious.

Hummus and veggies (and pita chips! don't forget the pita chips!) make a great appetizer or cocktail hour snack. And the leftovers at our house were eaten for days plain old carrots. Plain old carrots feel decadent with a dip like this.

So get out in the sunshine, have some friends over, make some wine slushies and this hummus, and you'll have a perfect little get together.

And if you're just making this to get the kiddos to eat more veggies, that's ok, too. (But still make the wine slushies for yourself! ha!)

Find more great ideas at Fabulous, Inspire Me, Tasty Tuesday, Hearth and Soul, Full Plate.


Creamy Hummus

2 cans chickpeas, rinsed and drained
1/2 tsp. baking powder
4 cloves garlic, finely grated on a rasp
1/3 cup freshly squeezed lemon juice, plus extra (2 lemons)
1/4 tsp. Tabasco
1/4 tsp. smoked paprika
1 Tbsp. kosher salt
1 tsp. pepper
1/2 cup tahini, stirred well
2 Tbsp. olive oil


Combine the chickpeas, baking powder and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.

Meanwhile, in a small measuring cup, combine the garlic and 1/3 cup lemon juice and then set aside.

Drain the water and the chickpea skins that float to the top, leaving the chickpeas in the pan. Add cold water, stir vigorously to loosen more skins, and drain off the water and skins that float to the top, again leaving the chickpeas in the saucepan. Do this 5 or 6 times, until most of the skins are drained off. Drain the chickpeas, setting aside 2 tablespoons for the garnish and place the rest in the bowl of a food processor fitted with the steel blade. Add the garlic/lemon mixture, Tabasco, paprika, 1/4 cup warm water, salt and pepper and process until very smooth. Add the tahini and olive oil and puree for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice (to taste), an additional 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of thick yogurt.

Using a rubber spatula, spread the hummus on a large, flat, round serving plate, leaving a 2-inch border. Sprinkle the reserved chickpeas and drizzle with extra olive oil, sprinkle lightly with extra paprika, and serve with toasted pita triangles and crudite.

Recipe Source: Barefoot Contessa

Baked Brie with Balsamic Blackberries

One of my favorite things about Super Bowl weekend is deciding what snacks to make for the big game. Meatballs, wings, and dips of various kinds seem to make the list, but sometimes I like to class it up a little with a high falutin' snack like brie.

I love brie. I love it on grilled cheese, I love it in omelets, I love it on crackers. And I especially love it warm and melty. This preparation adds beautiful berries that have been reduced in a balsamic syrup.

The great thing about this appetizer? It's SOOOO easy to make, and it's ready very quickly. And, it's also purple. My favorite purple team won't be playing this weekend, but it will still be fun to watch the game being played in our home stadium. And eating brie makes just about any sorrow seem less sad, even it is football.

Find more great ideas at Inspiration Monday, Inspire Me, Busy Monday, Inspire Me 2, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Whisk It, Full Plate, Sugar and Spice, Weekend Potluck, Awesome Life.

Baked Brie with Balsamic Blackberries

1 cup blackberries
3 Tbsp. sugar
2 Tbsp. balsamic vinegar
8 ounce round of brie

In a medium saucepan over medium heat, add the berries, sugar and balsamic vinegar. Cook stirring occasionally while the juices cook down slightly and the berries soften, about 5 to 7 minutes.

Meanwhile, remove packing from brie round. Carefully slice the rind off of the brie. Place on a baking sheet and bake at 350 for 7 minutes. Top with balsamic berries (leave the spare liquid in the saucepan!) and bake an additional 3 minutes. Serve with bread or crackers.

Countdown to 2018: Best Appetizers and Snacks of 2017

Happy Boxing Day! I hope you had a wonderful Christmas celebration, and if your family is anything like mine, there are probably several more gatherings in the works for the coming days and weekends. Today starts the "Countdown to 2018" Series where we look back at my favorite recipes on this blog in different categories. This series is hosted by Sarah at Fantastical Sharing of Recipes.

I always look forward to this series because I LOVE looking back and picking out my favorites! Although I will tell you that sometimes I find it hard to leave ANY recipe out... they only make the blog if they're delicious in the first place!

Today we look back at the best appetizers and snacks from 2017.

Shrimp and Guacamole Bites

These are SO good. I've served them as appetizers at several dinner parties and they always get rave reviews. You can make your own guac or use store-bought, and the result will always be spectacular. I love how sometimes the simplest things are the best!

Chicken and Brie Flatbreads with Spinach and Raspberries

These flatbreads were "thrown together" to use up some leftovers, but let me tell you, it was a fantastic combination. Brie, spinach, raspberries, chicken...we ate it for dinner, but flatbreads can easily be an appetizer if cut into smaller pieces, so I threw it in here!

Buffalo Chicken Meatballs

I made these for our Superbowl party last year and they were a Super hit. If you love chicken wings, you will love these fun meatballs.

Be sure to check back every day through New Year's for more favorites! Coming up you will see favorite breakfasts, main dishes, desserts, crock pot and instant pot recipes and the most popular recipes on the blog from the last year.

Steak, Mushroom and Asparagus Flatbreads

Leftover ingredients can be quite a challenge, but sometimes also yield the best new dinners! That was the case here. I had uncooked steak and vegetables from a stir fry earlier in the week, and so I combined them to make this very delicious flatbread. Even the kids (who dislike asparagus usually) gobbled it up! I guess garlicky bread and cheese makes most things edible! Ha!

Like a stir fry, you can vary flatbread (or pizza) ingredients with whatever your leftovers are. Another great way to use up leftovers is in an egg bake or quiche. Get creative!

Even though this dinner was born from leftovers, it is so good that I might plan to buy this combo of ingredients for next time.

Find more inspiration at Inspiration Monday, Busy Monday, Mix it Up, Inspire Me, Inspire Me2, Fabulous, Show and Share, Create, Link, Inspire, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing.

Steak, Mushroom and Asparagus Flatbreads

3 large Na'an breads or flatbreads
2 1/2 tsp. olive oil, divided
3/4 tsp. garlic seasoning blend
1 1/2 cups shredded mozzarella or Italian blend cheese
8 oz. top sirloin steak
1 cup chopped asparagus
1 cup sliced mushrooms

Season the steak generously with salt and pepper, or your favorite steak seasoning. Heat a grill pan over medium high heat, and when hot, add the steak. Grill for 3 minutes on each side or until it is not quite as done as you prefer (it will cook more in the oven!). Let rest for 5 minutes and then slice.

Meanwhile, heat a skillet over medium high heat and then add 1 tsp. olive oil. Add asparagus and mushrooms and stir fry for 2-3 minutes until mushrooms have softened and asparagus is crisp-tender.

Place flatbreads on a baking stone and brush about 1/2 tsp. oil over each. Top with 1/2 cup cheese on each flatbread. Distribute the vegetables evenly among the three. Divide the steak among the flatbreads.

Bake at 425 for 8-10 minutes until cheese is bubbly. Cut into wedges and serve immediately.

Shrimp and Guacamole Bites

The big game is coming up on Sunday and is a great excuse to make lots of snacks. After making these recently for a dinner party appetizer, I can guarantee that these delicious shrimp and guacamole bites will make the list, probably along with apple keilbasa, Greek layered dip, and creamy brussels sprouts dip.

This fun app could not be easier: make guacamole (or use store bought!), spoon it into some tortilla chips, and top with a shrimp that you've covered in delicious spices and warmed up. These are addictive, and rightly so: such a great combination of creamy, spicy, crunchy, shrimpy. Who are you cheering for on Sunday? I really don't care this year, but you can be sure I'll be rooting for the snacks.

Find more ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing Party, Foodie Friday, Friday Frenzy, Sugar and Spice, Pin Me, Weekend Potluck.

Shrimp and Guacamole Bites

Guacamole:
2 avocados, peeled and pitted
juice from half a lime
1/3 tsp. salt; possibly more to taste
2 Tbsp. finely chopped red onion
1 tsp. minced garlic

Tortilla scoop chips
1/2 pound medium cooked shrimp (about 24-30)
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. salt

To make the guacamole: Mash up the avocado in a small bowl. Add in lime juice, onion, garlic and salt. Stir well to combine; taste and add more lime juice or salt to taste.

In a small bowl, toss the shrimp with olive oil. Sprinkle with chili powder, cumin, paprika and salt. Stir well to coat all the shrimp. Transfer the shrimp to a baking sheet and bake at 400 for 2-3 minutes.

While the shrimp cooks, scoop the guacamole into the tortilla chips. Place a warm shrimp on top of each guacamole-filled chip, and serve immediately. Serves 6.

Countdown to 2017: Best Apps and Snacks of 2016

I love this time of year between Christmas and New Year's for several reasons, but one of them is that it's great fun to look back on what I've cooked and baked this year! All my faves (and yours too!) will get posted here this week, thanks to the Countdown to 2017 hosted by Sarah at Fantastical Sharing of Recipes.

We'll start the week with the best appetizers and snacks. Now, full disclosure, all of these delicious items that I'm posting as appetizers, I actually served as dinners. But they do double duty! And sometimes appetizers ARE the best dinners. So whether you need party food or supper food, be sure to try one of these great dishes.

BLT Dip

Sweet and Spicy Cranberry Meatballs

Shrimp Scampi Dip

Chicken Pepper Jack Flatbread

Chicken Pepper Jack Flatbread (or pizza!)

I love finding new and different ways to prepare pizza. This one has just the right amount of kick from the salsa and the pepper jack cheese. And since it's chicken, you don't have to feel quite as guilty...We love flatbreads and this one adapts nicely. You can use your favorite color of bell pepper - or use mini peppers for a beautiful combo! This would also make a great party appetizer - everything about this is so versatile. What's not to love?

Find more great stuff at Create Link Inspire, Clever Chicks, Try a New Recipe, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me, Full Plate.

Chicken Pepper Jack Flatbread

1 Tbsp. olive oil
1/2 cup chopped sweet onion
1 cup diced red, yellow and/or green bell peppers
1 pound of homemade pizza dough, or 4 flatbreads
1/2 cup salsa
1 cup cooked and shredded chicken
1 1/2 cups shredded Pepper Jack Cheese

Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add peppers; sauté 5 minutes or until crisp-tender. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake at 425 for 8 minutes. (If using flatbreads, simply place them on a pizza pan or cookie sheet - no need to prebake.)

Stir salsa into cooked vegetables; spread over partially baked crust or flatbreads. Top with chicken and then cheese.

Bake at 425 for 10 to 12 minutes or until crust is deep golden brown and cheese is melted. Cut into squares or slices.

Recipe Source: Adapted from My Baking Addiction

Sweet and Spicy Cranberry Meatballs {Crockpot!}

These meatballs are so delicious. And so versatile! They would make great party appetizer fare, and are equally great as a main course. They bask in a wonderful sweet and spicy sauce, and stay warm in the crock pot which makes them ideal for a party. And we loved them for dinner with potatoes and green beans.

You can adapt the sauce to make it as spicy as you like. But don't leave out the wing sauce entirely - use at least two teaspoons to provide a nice balance against the sweetness/tartness of the cranberry sauce. These were so good - I couldn't wait to eat the leftovers for lunch the next day!

Find more great recipes at Inspiration Monday, Mix it Up, Clever Chicks, Create Link Inspire, Try a New Recipe, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Full Plate, Wow Us, Wow Me, Foodie Friday, Friday Frenzy.


Sweet and Spicy Cranberry Meatballs

Meatballs
2 pounds ground beef
22 saltine crackers, crushed
1/3 cup minced onion
2 eggs, beaten
1/2 cup milk
2 tsp. ground ginger
1 tsp. salt
1/4 tsp. pepper
2 tsp. garlic powder

Sweet and Spicy Cranberry Sauce
1 - 14 oz. can whole cranberry sauce
1/4 cup hoisin sauce
1/4 cup ketchup
2 Tbsp. red wine vinegar
2 Tbsp. soy sauce
2 tsp. or more Franks Buffalo Hot WINGS Sauce
1 tsp. garlic powder
1/2 tsp. ground ginger
2 Tbsp. brown sugar

In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into desired meatball size. (You will get 70 1" meatballs or 35 2" meatballs.) Place a wire cooling rack on a baking sheet (or line a baking sheet with parchment) and place meatballs onto rack. Bake at 400 for 5-8 minutes, or until lightly browned.

Meanwhile, combine the sauce ingredients in a bowl and stir well to incorporate.

Line the bottom of your slow cooker with meatballs, then a layer of sauce, then the remaining meatballs followed by the remaining sauce. Gently stir meatballs an hour after cooking.

Cover and cook on low heat for 2 hours. Taste and stir in additional hot wings sauce if it's not spicy enough for you. Keep warm until serving.

Recipe Source: Carlsbad Cravings

Shrimp Scampi Dip

So Sunday's the big day. Either for football watching, eating, laughing at commercials, hanging out with friends and family, or all of the above. And even if the Super Bowl is not your thing, you should still make this dip. I first tried this for Christmas Eve dinner (unconventional, I know) and we loved it so much that I made it for a family gathering for New Year's Eve. The dish was licked clean. Tender shrimp swimming in a garlicky cheese sauce, scooped up on toasted bread - there is so much to love here.

This is perfect noshing food. Or dinner food (we did eat a green salad, too!). It's just perfect.

Find more great stuff at What's Cooking, Wow Us, Wow Me, Full Plate, Favorite Things, Hearth and Soul, Foodie Friday, Friday Frenzy, Inspiration Monday, Mix it Up.

Shrimp Scampi Dip

2 Tbsp. butter
12 ounces medium cooked shrimp
4 cloves garlic, minced
1/2 tsp. red pepper flakes, or more, to taste
1/4 cup white wine
2 Tbsp. lemon juice
4 ounces cream cheese, softened
1/4 cup sour cream
3 Tbsp. mayonnaise
2 tsp. parsley flakes
1/2 cup shredded mozzarella cheese, divided
1/4 cup shredded Parmesan

Melt butter in a large skillet over medium high heat. Add garlic and red pepper flakes. Cook and stir for 30 seconds, then stir in wine and lemon juice; season with salt and pepper to taste. Bring to a simmer; remove from heat and stir in shrimp, cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.

Spread mixture into a greased 9" baking dish; sprinkle with remaining 1/4 cup mozzarella. Bake at 350 until bubbly and golden, about 10-12 minutes. Serve immediately with baguette slices, crackers or crudite.

Recipe Source: Adapted from Damn Delicious

BLT Dip

These next two weekends are big for football - with the ProBowl and then the SuperBowl, it's time to cheer on your favorite division and team, and also time to make some fun dips! Today and Monday, I'll give you two new recipes perfect for eating while football viewing.

This BLT Dip was actually christened in my family this winter as a DINNER! I know. I did also serve fruit. (I think.) Dips for dinner once in a while are not a bad thing, and as the chef and dinner presenter, you do score big points with the kids. My family LOVES bacon and they love BLTs, and it was the kids who actually stumbled upon this recipe and asked me to make it. So we had a snacky dinner, and it was a huge success. We ate this with toasted baguette slices.

Delicious is an understatement.

You'll be the hit of the party when you make this, football season or not!

Find more great inspiration at Clever Chicks, Full Plate, Favorite Things, Showcase Your Talent, Hearth and Soul, Show and Share, Inspiration Monday, Mix it Up, Fabulous, Tasty Tuesday, Try a New Recipe.



BLT Dip

12 slices bacon
2 - 8 oz. packages low fat cream cheese
2/3 cup sour cream (low fat or fat free is ok)
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Mozzarella cheese
1 Tbsp. yellow mustard
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
Salt & pepper to taste
1 cup diced tomatoes
1 ½ cups shredded romaine lettuce

Cook the bacon until crisp and crumble into small pieces.

Combine the cream cheese, sour cream, cheddar, Mozzarella, mustard, Italian seasoning, garlic powder, 1/2 cup of the crumbled bacon, salt and pepper in a large mixing bowl and stir together until thoroughly combined. Transfer the mixture to a greased 2-quart baking dish and spread evenly across the bottom. Bake at 350 for 25-30 minutes.

Remove the dish from the oven and sprinkle with the remaining bacon crumbles, the diced tomatoes and the shredded lettuce. Serve hot with crackers or baguette slices.


Recipe Source: Adapted from Emily Bites

Sausage and Apple Flatbreads

I love experimenting with new things to put on flatbreads. They make a fun, easy dinner and can also double as appetizers or snacks, depending on how they're cut and served! Some of my favorite combos have been bbq shrimp, Mediterranean shrimp, (are you sensing a shrimp theme?) and prosciutto and roasted asparagus (fancy!). I tend to improvise with what I have on hand, and so far I haven't come up with a loser.

After trying this recipe for Secret Recipe Club from Jamie's blog, Our Eating Habits, I have a new favorite, especially for fall. Apples and Italian sausage over a layer of cheese. Hello. This is great football watching food, party food, lunch food, you name it. It's just great.

If you don't have a source for naan (Indian flatbreads), both Costco and Aldi have wonderful options. I'm sure wherever you shop has them too - and you could use pitas in a pinch. Thanks, Jamie, for an awesome flatbread idea!

Find more great stuff at What's Cooking, Clever Chicks, Create Link Inspire, Try a New Recipe, Showcase your Talent, Full Plate.

Sausage and Apple Flatbreads

4 links Italian Sausage, removed from casings
1/2 onion, peeled and chopped
2-3 apples, cored and sliced
6 garlic or plain naan
2 cups shredded Colby Jack or Mexican-style cheese

In a large skillet, crumble sausage and cook with onion over medium high heat, about 3 minutes. Add apples and cook an additional 5 minutes or until sausage is fully cooked.

Sprinkle cheese evenly between naan breads and then top with sausage apple mixture.

Bake at 400 for 10 minutes.

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