Vegetable Pizza Appetizer

Vegetable Appetizer Pizza

4 tubes (8 oz each) refrigerated crescent rolls

16 oz cream cheese, softened

2/3 cup mayonnaise

2 tablespoons dill weed

4 medium tomatoes, seeded and chopped

2 cups chopped fresh broccoli

3 green onions, thinly sliced

2 cups sliced fresh mushrooms

1/2 cup chopped green pepper

1/2 cup chopped red bell pepper

Optional: olives, shredded cheese, and whatever else you can think of!

Unroll two tubes of crescent dough and press into each of two ungreased 15*10 baking pans; seal and seam perforations. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. Cut into squares, makes 4 dozen bars.

Bacon Wrapped Water Chestnuts

It doesn't matter who I serve this to, when I serve it, or where I serve it - these are gobbled up. My aunt Karen made these for our Christmas Eve party and it was no exception!

2-3 cans of whole water chestnuts

1 package of bacon - cut in half lengthwise

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1 cup barbeque sauce

1 cup honey

Wrap water chestnuts with bacon and secure with a toothpick. Place in a greased baking dish. Combine honey and bbq sauce until smooth - pour over over the water chestnuts. Bake at 350 degrees for about 40 minutes or until bacon is crisp.

Sweet and Spicy Mixed Nuts

This unique blend of spices creates and wonderful sweet and spicy nut!

Ingredients
4 TBSP Corn Syrup
4 TBSP Sugar
1/4 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1/4 tsp Chinese five spice powder
1/8 tsp ground cumin
1 TBSP fresh squeezed orange juice
2 cups fancy mixed nuts

1. Preheat oven to 350 degrees. Line a cookie sheets with greased parchment paper.
2. In a bowl, combine all ingredient except nuts. Add nuts, mixing gently to coat.
3. Spread nuts onto cookie sheets and bake 5 minutes - then stir to coat. Bake another 10 minutes or until bubbly.
4. Immediately turn nuts onto a sheet of parchment paper, and the coating hardens quickly. Keep turning and separating the buts until they are no longer sticky. Nuts should be cooled individually, not clumped together. Makes 6-8 servings.

Oven Roasted Pesto Shrimp Skewers

Oh wow, these are delicious as an appetizer, or an entree! They are quick, simple, and easy to make and the results are so tasty!

Ingredients
1 package frozen uncooked peeled and deveined medium shrimp - about 60 total.
1 container prepared pesto
1/2 tsp red pepper flakes
Wooden Skewers

Directions
1. Position oven rack in the upper third of the oven and pre-heat to 400 degrees. Soak skewers in water for 10 minutes.
2. In a bowl combine shrimp and pesto. Thread 2 shrimp onto each skewer.
3. Arrange the skewers in a single layer on a baking sheet lined with parchment. Sprinkle with red pepper. Roast the shrimp until opaque - about 8 to 10 minutes. Transfer to serving platter.

Teriyaki Chicken Rumaki

I got this chicken appetizer recipe from a magazine and tried it out at a recent get together. It was delicious and liked my everyone!

1 LB Skinless, Boneless Chicken Breakst halves, cut into 24 pieces

12 bacon slices, halved crosswise

6 green onions, trimmed and each cut into 4 pieces

1 cup thin red sweet pepper strips

½ cup teriyaki glaze

1. Soak 24 4 to 6 inch skewers in water for 30 minutes.

2. Preheat oven to 375 degrees. Wrap chicken with bacon and thread each skewer with bacon wrapped chicken, green onion, and pepper. Place in a 10 x 15 baking sheet.

3. Bake for 8 minutes. Brush with teriyaki glaze and bake about 16 minutes more or until bacon is cooked through.

Spinach Balls Appetizer

Jim's brother's family always makes these around the holidays. I gave them a shot at a girls night and they were a hit!

Spinach Balls

2 10-oz packages of frozen chopped spinach, thawed and drained

2 cups Italian bread crumbs

1 cup grated parmesan cheese

1/2 cup butter, melted

4 eggs, lightly beaten

salt and pepper to taste

1. Preheat oven to 350 degrees.

2. In a medium bowl combine all ingredients. Shape into 1 inch balls.

3. Arrange on a lightly greased baking sheet and back for 10 - 15 minutes until golden brown.

Dipping Sauce

1/2 cup dry mustard

1/2 cup white vinegar

1/3 cup sugar

1 beaten egg

1. Combine all ingredients in a saucepan and cook until just boiling. Can be served warm, or room temp.

Slow Cooker Spinach Artichoke Dip

9 oz frozen spinach, thawed and drained

1 14oz can of water packed artichoke hearts, drained and chopped

1/2 cup canned alfredo sauce

1/2 cup mayo

3/4 tsp garlic salt

1/4 tsp pepper

1 cup grated parmesan cheese

1 loaf sour dough baguette, sliced

1. Mix all ingredients, except for bread in a slow cooker. Cook on low for 2 hours. Serve with bread.

Pumpkin Pie Dip

This appetizer is perfect for the holidays!

6 oz low fat cream cheese

1/2 cup brown sugar

1/2 cup pumpkin pie filling

2 tsp maple syrup

1/2 tsp pumpkin pie spice

1. Beat all ingredients together. Cover and chill 30 minutes. Serve with apple slices, pears, and ginger snaps.

Grandma Kaye's Fresh Salsa

This is fresh, easy, and delicious!

3 Medium Roma Tomatoes
1 Bunch of Cilantro
1 Bunch of Green Onions
1-2 Jalepeno Peppers
1 tsp Kosher Salt
1 Avacado
Juice of 1 Lime

Chop all ingredients and combine. Can be processed in a food processor for a finer salsa.

Snowbird Salsa ~ Black Bean, Feta and Corn Salsa

Black Bean, Feta and Corn Salsa

My neighbor, Tricia Blum, who has an incredible blog shared this recipe with me:

http://royaltart.com/blog

Black Bean, Feta & Corn Salsa

You may use fresh ingredients if they are in season otherwise you may use:

1 12-15 oz can Shoepeg Corn, drained
1 15 oz can black beans, drained and well rinsed
1 bunch of green onions
1 package block feta cheese
1/3 cup Olive Oil
1/3 cup Apple Cider Vinegar
3-4 tsp. White Sugar (to taste)

Tortilla Chips

INSTRUCTIONS:
Mix oil, vinegar and sugar in a bowl. Dissolve sugar well by stirring. Add black beans, corn. Crumbled feta into bowl. Mix all ingredients together. Chop green onions. Add green onions to bowl and stir. Serve with tortilla chips.

We love visiting the Utah Mountains every year! We spent a week in July at Snowbird with family, and had a blast! This was one of the favorite foods of the week... everyone loved it!

There is nothing quite like zip lining down the mountain!

Haha. Trying to get a family picture is so much harder than it should be. Why is that?

Swimming in the granite mountains... Little Cottonwood Canyon, a few miles out of Salt Lake City, Ut.

Jenna smelling the flowers on one of our many evening walks!

Fruit Salsa

pineapple, strawberries, blackberries (cut in half), mango, kiwi, blueberries

cinnamon chips

This is a sweet fruit salsa to eat with those Cinnamon Chips. This is such a great family snack, a light dessert, or an awesome appetizer to take to a gathering. It would even be great on a brunch buffet.

You can make this a few different ways - it is a "you pick" thing

1. Choose Your Fruit
I choose fruit based on it's color. I love having something in just about every color of the rainbow!

Red: Strawberries are great because they hold up really well, they're usually inexpensive, and everyone loves strawberries. But watermelon, raspberries orpomegranate seeds would be fun too.

Orange: Mango is my top choice because they are so good! Peaches,nectarines, or orange segments would work.

Yellow: Pineapple! Fresh is best, but in a pinch (like my pictures here) open up a can. Nectarines and peaches can also be yellow.

Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There's always honeydew too.

Blue/Purple: Go with price on this one. Blueberries or blackberries, whichever is cheaper! Make sure to cut your blackberies in half. If you are using any type of berries, you'll want to stir them in at the last minute so they don't dye the whole salsa.

2. Choose Your Sweetener

Honey: I love the flavor of honey with fruit.

Powdered Sugar: It dissolves fast and gives a light sweetness.

Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.

Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.

Agave Nectar: If you want to use an alternative sweetener, you could try Agave Nectar (very low on the glycemic index if that concerns you) or a natural herbal sweetener like Stevia.

3. Choose Your Extras
You don't want to do all of these together- pick and choose!

Lime Juice: Just a few big squeezes. The fruit will give off a lot of juice so you don't want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.

Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.

Mint: You can add a little chopped fresh mint to the fruit salsa. But beware, a little goes a long way and if you add too much it will really overpower the taste of your yummy fruit.

Coconut: shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.

Toasted Coconut: If you're taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!

Ginger: A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.

4. Cinnamon Chips

Flour Tortillas (I like the little 6" ones)
Melted Butter
Cinnamon Sugar

Preheat oven to 350.

Lightly brush one side of each tortilla with melted butter. You could use cooking spray instead of butter, buy why would you ever want to do that?

Then sprinkle on some cinnamon sugar. A little or a lot. If ever faced with the decision to go with a little sugar or a lot of sugar, a lot wins. Always.

Use a pizza cutter to cut those tortillas into wedges.

Place them on an ungreased baking sheet and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.

Remove from oven and let cool.

When they're done they'll be light and crisp and oh so delicious. These are yummy, addicting little things. You can use them for all kinds of things- try making nachos by topping them with some vanilla ice cream and buttermilk caramel sauce or hot fudge. Or dip them in fruit dip or straight into whipped cream. Or just snack on them plain- they make a great after school snack. My kids love them. Even sprinkled with sugar they're still more healthy than a fried tortilla chip and they taste like a yummy cookie!

4. Eat it!

You'll want to chill the salsa first for maximum yumminess. Then serve with the Cinnamon Chips for dipping. Also fantastic over ice cream!

Curtesy of www.ourbestbites.com

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

1 whole head garlic

1 sprig fresh rosemary

1 teaspoon olive oil

1 (12-ounce) round of brie cheese

3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips

1/3 cup pine nuts

3 tablespoons finely shredded fresh basil

Crostini* or apple slices

Garnish: Sprigs of fresh basil or rosemary, imported green and black olives

Preheat oven to 375*F (190*C).

Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.
** NOTE, If you want to skip roasting the garlic, you can just purchase a jar of roasted garlic and it works just the same.

Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400*F (205*C).

Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.

Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife.

Yield: 24 servings.

*Toasted slices of good bread that have been brushed with a little olive oil before toasting.

Notes:

1. If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one

March Madness -- 7 Layer Dip

This appetizer is a A+ crowd pleaser!

7-Layer Dip

3 ripe avocados
2 tablespoons lemon juice
1 teaspoon garlic salt
3 drops Tabasco
1 cup sour cream
1/2 cup mayonnaise
1/2 to 1 package (1 1/4 ounces) taco seasoning mix
1 can (30 ounces) refried beans
1 bunch green onion, chopped
2 medium tomatoes, chopped
1 can (2 1/2 ounces) sliced ripe olives
4 ounces medium or sharp Cheddar cheese, shredded (about 1 cup)
Corn or tortilla chips

Peel, pit, and mash avocados; add lemon juice, garlic salt, and Tabasco. Cover and chill.

Combine sour cream, mayonnaise, and taco seasoning mix. Cover and chill.

To assemble dip: on a large round platter or serving dish, spread beans in an even layer, leaving 1-inch space around the edge. Top with avocado mixture, leaving bean layer exposed all around. Top with sour cream mixture leaving avocado mixture exposed all around. Sprinkle with green onion, tomatoes, ripe olives, and Cheddar cheese. Serve as a dip with corn or tortilla chips. (Recipe can easily be halved.)

Cranberries and Brie

A Christmas Eve favorite...

Cranberries and Brie

Prepare 12 Oz. of fresh cranberries according to package for cranberry sauce...

Add:

1/3 C. water

3/4 C. brown sugar

1/8 t. dry mustard

1/2 t. cloves

1/8 t. ginger

1/8 t. allspice

Stir into the fresh cranberries and warm the sauce on the stove for five minutes. Place a brie wheel in a glass pie plate. Pour the cranberry sauce over the brie wheel. Next, bake in the oven on 350 for about 20-25 minutes. The brie should be melted slightly. Serve with crackers or bread.

Contributed by Chrissy Clyde who says this is one of her families Christmas Eve favorites!

Shrimp Ceviche

We make this often. It is so good and easy. I know that ceviche is traditionally made using raw fish, but I don't want anyone to get sick. I think it is just as good using cooked shrimp.

8-10 tomatoes (finely diced)

2 white onions (finely diced)

1 anaheim chili (VERY finely diced)

1 bunch cilantro (leaves chopped)

1 lb. cooked shrimp (peeled, deveined and chopped up)

4-6 limes (juice only)

1-2 lemon (juice only)

salt as needed

garlic salt as needed

chips to serve with ceviche

Wash tomatoes and cilantro. Core the tomatoes and finely dice them (pico de gallo style). Finely dice the onion (removing skin). Take all the cilantro leaves and chop them up. Add the Anaheim chili after it is very finely diced. Chop up all the shrimp (minus the tails), and mix together. Add the citrus juice. I like to add a lot because the shrimp will soak it in. Put in a little bit of salt and garlic salt. Let sit in the refrigerator for 3 or more hours. Before serving you will need to add salt to taste. This is always a hit for any shrimp lover!

Roasted Garlic Spread

This is one of our favorite dips! Roasting the garlic makes the house smell amazing!

Roasted Garlic Spread

1 large head garlic, unpeeled
1 tablespoon olive oil
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1/2 t salt
2T minced fresh chives or cilantro

Peel outer skin from garlic, leaving the head intact. Place garlic in a small baking pan; drizzle with oil. Cover with aluminum foil. Bake at 350 for 25 minutes. Remove cover, and bake 8-10 additional minutes or until garlic is soft. Remove from oven, and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon.

Beat cream cheese and butter at high speed of an electric mixer until light and fluffy. Add garlic and salt; beat until blended. Stir in chives or cilantro. Store spread in refrigerator. Serve over warm slices of French bread, or with crackers.

We love to spread it on Ritz crackers after it has been refrigerated!

Chicken Salsa Dip

I got this recipe from a friend in Illinois, and I make it for almost every gathering I have at my house. It is super easy, but so good.

In a PAM sprayed casserole dish combine:
1 12 oz can of chopped chicken breast
1 16 oz package of grated cheese
1 14 oz can of salsa (I use medium)
1 small can of chopped olives (optional)

Bake on 350 for about 30 minutes or until cheese is melted. Put into a small crockpot on warm and serve with tortilla chips.