Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Wednesday, January 18, 2017

Spicy Party Nuts / #SuperBowlFood

No matter if you are a hosting your first party, or you have been the "hostess with the mostess" for years, you are going to want these Spicy Party Nuts at your next shindig! Especially your football parties! This recipe comes from a favorite grocery store of mine here in North Carolina~Lowes Foods! Every day they have activities in their store where they demonstrate how to make different recipes, and a copy of the recipe is available in the store. A lot of the recipes are made with local ingredients, which I love, and that is the case with this recipe. 
These nuts are warmed in the slow cooker, and while you are preparing for the party, the slow cooker does the rest. These nuts can be made ahead of time, and served a few days later too! 
Spicy Party Nuts
(printable recipe at end of post)
1 pound Pecan Halves
1/4 cup melted Butter
1 tablespoon Chili Powder
1 teaspoon Salt
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Cayenne Pepper

Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.


Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
 Place nuts on a parchment or foil covered baking sheet to cool.
Enjoy your Spicy Party Nuts! Stop back next Monday, Jan.23 for the sweet version of these nuts!

Next Recipe Post
Friday, January 20th
Chocolate Cherry Bread Pudding~A Valentine's Day Dessert! 
Hope to see you then! 

Don't Forget about Celebrate It!
Blog Link Party!!!
Every Thursday at 9pm and ends the following Monday at midnight! Come link up and share with us!

Here are some other Football Party foods you might have missed:

Chocolate Football Cookies
Thanks for visiting!
print recipe

Spicy Party Nuts

INGREDIENTS:

  • 1 pound Pecan Halves
  • 1/4 cup melted Butter
  • 1 tablespoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Cayenne Pepper

INSTRUCTIONS:

  1. Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
  2. Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.
  3. Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
  4. Place nuts on a parchment or foil covered baking sheet to cool. Serve and enjoy!
Created using The Recipes Generator

 







  

Thursday, December 29, 2016

Four Ingredient Cheese Ball

If you are looking for a quick and easy appetizer to enjoy as the clock strikes midnight, this 4 Ingredient Cheese Ball is for you! This cheese ball is so easy that the only thing that takes time is letting the cream cheese get soft! This recipe was one of my mother-in-laws favorite things to make for family gatherings, and I hope it will become one of yours! It would be wonderful for football parties too! The original recipe called for it to be rolled in chopped nuts, but the shredded cheese adds a different dimension that is really tasty!


Four Ingredient Cheese Ball 

( printable recipe at end of post)
(makes 1 cheese ball)
8 ounces Cream Cheese
6.5 ounces Spreadable Cheddar
2-3 ounces Chopped Onion
3-4 ounces Mexican Style Finely Shredded
                  Four Cheese Blend

Place softened Cream Cheese and Cheddar in to a bowl. Mix together with a fork. I used Kaukauna Spreadable Cheddar, which is found in the deli area of the grocery.
Add the onion and mix together.
Roll the mix together into a ball.
Spread the shredded cheese mix onto a cutting board or a bowl. Roll the cheese ball over the cheese, patting it onto the ball as you roll it around. Refrigerate until you are ready to serve.
Serve with your favorite crackers. Thanks for joining me today!
Scroll down for more party food recipes!






Have a Happy New Year! See you next year! 




Sunday, December 18, 2016

Caprese Dip / #SundaySupper

As the holidays get closer, things can get hectic and crazier than usual. It's always nice to be able to relax and enjoy an evening with family and friends, taking a break from the usual craziness to just unwind. For me, that often means throwing things together from the fridge and pantry and coming up with appetizers, dips, sandwiches, and whatever you feel like munching on. Nothing fancy, everything fun! That's how this Caprese Dip came about. Of course I love Caprese Salad, and I had seen Caprese Dips around the internet, but I wasn't sure how they were put together. I really didn't want to know. I thought it would be fun to come up with something myself. So, one night when some friends dropped by, I made Caprese Dip, and we ate the entire thing in one setting. It was so good, that the next day I wrote down as much as I could remember, made a few changes and made it again so I could share this recipe with you! I hope you like it!


Caprese Dip
 (feeds 6-8)
(printable recipe at end of post)

1/4 cup + 3 tablespoons fresh Basil, chopped 
1 1/4 cups fresh Roma Tomatoes, chopped
1 3/4 cup Sour Cream
8 ounce Cream Cheese, softened
1 teaspoon Garlic Powder
1/2 teaspoon Pepper
1/2 cup fresh Mozzarella Balls-Pearls
6" round spring form pan
oven safe jar

Preheat oven to 375°.

Chopped tomatoes into small bite sized pieces.
Chop basil into small pieces.
Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes.  Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.  
Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top. 
Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.

Thanks so much for stopping by today! 
Continue down the page to see more wonderful tasty Easy Party Recipes from my fellow Sunday Supper members! 
Thank you to our hostess for today's event, Caroline from Caroline's Cooking


Appetizers

Beverages

Desserts

Finger Foods

Mains



Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




print recipe

Caprese Dip

INGREDIENTS:

  • 1/4 cup + 3 tablespoons fresh Basil, chopped
  • 1 1/4 cups fresh Roma Tomatoes, chopped
  • 1 3/4 cup Sour Cream
  • 8 ounce Cream Cheese, softened
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Pepper
  • 1/2 cup fresh Mozzarella Balls-Pearls
  • 6" round spring form pan
  • oven safe jar

INSTRUCTIONS:

  1. Preheat oven to 375°.
  2. Chopped tomatoes into small bite sized pieces.
  3. Chop basil into small pieces.
  4. Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes. Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.
  5. Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top.
  6. Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
  7. Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.
Created using The Recipes Generator


Sunday, December 11, 2016

Strawberry Hummus / #SundaySupper / #FLStrawberry

The holidays are here, which means all the parties and celebrations are about to begin! This is such a fun and exciting time of year! Whether you are hosting your own party, or you are bringing a dish to a get together with friends and family, this Strawberry Hummus is a "must" for your menu. Made with beautiful Florida Strawberries, which are available from November to April, this Strawberry Hummus appetizer brings a new dimension to the classic "party dip"! I know your guests will appreciate that you took the time to serve something that is as good for you as Florida Strawberries. Did you know that just eight medium strawberries contain more vitamin C than one orange, or that they are practically fat free and a good source of potassium? It's all true! The only thing your guests will know is that you are serving them a unique and amazing appetizer that tastes incredible, and they can't stop enjoying it!

Strawberry Hummus
(makes 5 cups)
(printable recipe at end of post)

16 ounces Chickpeas 
1 clove Garlic
1 tablespoon Tahini
1 tablespoon Olive Oil
1/4 cup Water
1 teaspoon Salt
1 1/2 pounds Florida Strawberries
1/2 teaspoon Lemon Juice
various Crackers, Veggie Straws, Naan


Cook the chickpeas according to the package directions.

Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.

Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.


Look at those beautiful strawberry pieces! They are so gorgeous!
Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together. 

Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces. 


Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is.
Place the diced strawberries on the top of the hummus.


Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.



I hope you enjoy this recipe! Thank you for stopping by!
Scroll down to find more blogger recipes using Florida Strawberries and check out the exciting giveaway at the end of this post!


Appetizers

Desserts

Main Dishes

Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Florida Strawberry Cap Contest  begins on 12/12/16 and ends on 2/12/17. Just for submitting a photo with Florida Strawberries, you will receive a free Florida Strawberry Cap and the chance to win a trip to Florida to stay at the Trade Winds Island Resort in St. Pete's Beach. The prize includes airfare, accommodations, and a tour of a strawberry farm in Plant City, Florida for up to 4 people. You can enter to win the grand prize as many times as you want and be creative! The judges are hand selecting their favorite imaged! Learn more at Florida Strawberry Sweepstakes! 




Find out more about tasty Florida Strawberries:
Facebook 
Instagram
Google+ 
Pinterest 
Twitter 
YouTube 

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
   


yield: 5 Cupsprint recipe

Strawberry Hummus

INGREDIENTS:

  • 16 ounces Chickpeas
  • 1 clove Garlic
  • 1 tablespoon Tahini
  • 1 tablespoon Olive Oil
  • 1/4 cup Water
  • 1 teaspoon Salt
  • 1 1/2 pounds Florida Strawberries
  • 1/2 teaspoon Lemon Juice
  • Crackers, Veggie Straws, Naan

INSTRUCTIONS:

  1. Cook the chickpeas according to the package directions.
  2. Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.
  3. Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.
  4. Look at those beautiful strawberry pieces! They are so gorgeous! Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together.
  5. Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces.
  6. Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is. Place the diced strawberries on the top of the hummus.
  7. Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.
Created using The Recipes Generator


Friday, October 7, 2016

Pumpkin Hummus / #PUMPKINWEEK

I am starting to get some ideas together for special food and drinks I would like to serve during the holidays. Every year I like to serve something different than the year before. The only exception is that I also make whatever was the favorite from the year. This holiday season I will definitely be serving this Pumpkin Hummus. It is the perfect appetizer! The flavors are amazing together and this appetizer is not difficult to make at all. It has a pretty, festive color, and I served it with baked tortilla chips for something different!


Pumpkin Hummus
(printable recipe at end of post)

1 3/4 cups dry Garbanzo Beans
15 ounces Pumpkin Puree  
5 ounces Lemon Juice
1/3  cup Extra Virgin Olive Oil
1/2 cup Tahini Paste
3 cloves Garlic, minced
1/2 teaspoon Ground Cinnamon
Sprinkle of Cayenne Pepper
Salt  To Taste



Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.
Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.
Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed.

Serve with crackers or tortilla chips!
Thank you for stopping by today!



Looking for more Pumpkin Recipes? Well, here they are! Scroll down to see how pumpkin was used today!
Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy's Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles
Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy's Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

yield: 25 servingsprint recipe

Pumpkin Hummus

INGREDIENTS:


  • 1 3/4 cups dry Garbanzo Beans
  • 15 ounces Pumpkin Puree
  • 5 ounces Lemon Juice
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Tahini Paste
  • 3 cloves Garlic, minced
  • 1/2 teaspoon Ground Cinnamon
  • Sprinkle of Cayenne Pepper
  • Salt to Taste

INSTRUCTIONS:


  1. Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.
  2. Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.
  3. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed. Serve with crackers or tortilla chips!
 

Sunday, September 25, 2016

Goat Cheese and Red Onion Quesadilla / #SundaySupper

Do you enjoy meals that are Vegetarian? There are a few foods that I have eaten that did not include meat or chicken, but for the most part, I like meat, and I love chicken!!  But since we are spotlighting vegetarian meals today for Sunday Supper, I thought it might be tasty to make this Goat Cheese and Red Onion Quesadilla. Well, talk about flavors! This quesadilla is full of them!! The goat cheese and colby jack compliment each other very well, and the red onion elevates your taste buds to a whole new level. Add a little salsa and sour cream to complete the flavor. You won't even miss the meat! 

So many people enjoy vegetarian foods these days, that it is always a good idea to have one or two recipes that you can put together quickly. At the end of this post, you will find a complete list of vegetarian recipes from the Sunday Supper family that I am sure you will want to try. Use the recipes as your "go-to" list for vegetarian meals you might need when entertaining during the holidays this year!

Goat Cheese and Red Onion Quesadilla 
 (printable recipe at the end of this post)
 Makes 6 Quesadillas

1 Red Onion
5 tablespoons Olive Oil
Fresh Ground Pepper
6 Flour Tortillas
3/4 cup Grated Colby Jack Cheese
1/4 cup crumbled Goat Cheese
1/4 cup Sour Cream
Salsa

Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion.
Enjoy your Goat Cheese and Red Onion Quesadilla!

yield: 6 Quesadillasprint recipe

Goat Cheese and Red Onion Quesadilla

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

INGREDIENTS:


  • 1 Red Onion
  • 5 tablespoons Olive Oil
  • Fresh Ground Pepper
  • 6 Flour Tortillas
  • 3/4 cup Colby Jack Cheese
  • 1/4 cup Goat Cheese Crumbles
  • 1/4 cup Sour Cream
  • Salsa

INSTRUCTIONS:


  1. Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
  2. Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
  3. Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
  4. When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion. Enjoy your Goat Cheese and Red Onion Quesadilla! (ps-add chicken to this quesadilla for a whole new flavor!)



Thank you to Susan, who blogs at The Wimpy Vegetarian for hosting today's challenging challenge!

Scroll down and you will find many more vegetarian recipes that I mentioned above:

Appetizers
Desserts
Entrees
Sides
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.