Goat Cheese and Cracker Appetizer

 

My friend Grace brought this appetizer to a Christmas party in December, and it was a real hit with the group. I took a photo so I would remember to look into making it. A quick search on Pinterest gave me the recipe:

Goat Cheese Appetizer with Honey, Fig, and Pistachios

Ingredients:

1 medium goat cheese log (11 oz.)

1/4 cup roasted pistachios, chopped

2 T. honey

1 T. fig spread (like Dalmatia brand)

Crackers or bread for serving

Directions:

Spread the pistachios on a small plate. Roll the goat cheese to cover the sides and top.

Transfer the log to a serving plate.

Drizzle honey over the cheese log.

In a microwave-safe dish, add the fig spread; heat in the microwave for 10 seconds.

Drizzle fig over cheese log. 

Serve with crackers or bread slices.

From the photo, it looks like Grace doubled the recipe and put two goat cheese logs end to end on the serving dish.

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No Bake Energy Bites

 

Make a double batch of these Energy Bites and keep them in the freezer. They are a healthy alternative to a granola bar and just one can satisfy a sweet tooth or hold you over until dinner.

Each batch makes about 15 bites if you use a small cookie dough scoop.

Ingredients

1 cup rolled oats

1 T. ground flaxseeds

2 t. chia seeds

2 t. hemp seeds

2 T. collagen peptides or vanilla protein powder

1/3 cup almond butter or peanut butter

1/4 cup pure maple syrup

1/2 t. sea salt

1/4 cup mini chocolate chips

Directions

In the bowl of a stand mixer, combine all ingredients. Mix until well combined.

Line a tray or plate with parchment paper. Using a small cookie scoop, place the formed balls on the tray or plate. 

Serve immediately or transfer to the refrigerator to chill for 20-30 minutes. Serve fresh or  freeze for 1-2 months.

Here is another version of this treat that I blogged about in 2016. I like the current recipe, which I found on a website called Unbound Wellness, better because the original one does not hold together as easily.

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Caramel-Apple Dip

One of the highlights of the 4th quarter birthday celebration was this dip that Heidi brought with freshly sliced apples. It could be used as a dessert, but once it was on the island, it became an appetizer.

Caramel-Apple Cheesecake Dip

1 8-ounce block of cream cheese, at room temperature

1 13.5-ounce Marzetti caramel dip  

As many chopped pecans as you want on top

As many apples as you want, sliced

Directions:

Spread softened cream cheese onto a serving plate. 

Top with caramel sauce.

Top that with chopped pecans.

Serve with apples.

Warning! This dip is addictive.

 
 

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Asparagus Tart

 

Here is a very easy appetizer using asparagus and puff pastry. Plus it is so impressive looking! 

This is a recipe from Laura in the Kitchen. Watch the video here.

Asparagus Tart

1 sheet of Puff Pastry, thawed

1 bunch of Asparagus, trimmed and cleaned

4 oz. Garlic and Herb cheese (Alouette or Boursin)

Heavy cream or milk

Salt and Pepper to taste

Freshly grated Parmesan 

Egg wash (one egg, beaten, with a splash of milk or cream

Preheat oven to 400 degrees, line a baking sheet with parchment paper, and set aside.

Roll out the puff pastry so it is about one inch bigger on all sides, then pierce the surface with a fork, leaving a 1-inch border all around with no piercing.

In a bowl, add cheese and mix with a couple tablespoons of milk or cream (add more if needed) to get the cheese creamy enough to spread. Add 3 T Parmesan to the mixture then spread on the prepared puff pastry (leaving the border empty). Lay the asparagus over the top and drizzle with olive oil, salt, and pepper. Brush the edges of the pastry with egg wash.

Bake about 20 minutes or until deeply golden brown. Cool on a wire rack, cut with a pizza cutter, and serve.

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Queso Baked Nachos

 

Don and I went to Daniel and Heidi's house on Sunday afternoon to watch the Browns game. I mainly watched Dean! During halftime, Don helped Daniel install a new dining room light, Heidi nursed Dean, and I made these Queso Baked Nachos. I found the recipe in a Taste of Home magazine. A great appetizer for a Sunday afternoon football game.

Queso Baked Nachos

1 lb. ground beef

1 envelope taco seasoning

3/4 cup water

1 package of tortilla chips

1 cup refried beans

1 jar queso dip

2 plum tomatoes, chopped (I forgot these)

1/4 cup minced fresh chives, optional garnish

sour cream on the side

1. Preheat oven to 350 degrees. In a large skillet, cook and crumble the beef over medium heat until no longer pink. Drain. Stir in taco seasoning mix and water; bring to a boil. Reduce heat. Simmer, uncovered, until thickened, 5 minutes; stir occasionally.

2. In an ungreased 13 x 9 pan, layer a third of each of the following: chips, refried beans, beef mixture, queso dip. Repeat layers twice.

3. Bake uncovered until heated through, 10-15 minutes. Top with tomatoes and chives; serve immediately with sour cream on the side.

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Everything Bagel Dip

With these two ingredients, you can have an appetizer on the table in no time.

Everything Bagel Dip

Using a mixer, blend one 8 ounce package of cream cheese with 1 Tablespoon of Trader Joe's Everything but the Bagel Sesame seasoning blend. Refrigerate for 30 minutes to let flavors meld.

Serve with plain pita chips, bagel chips, or any other plain cracker or bread.

If you don't have a Trader Joe's store nearby, mix the following ingredients together for a substitute:

1 T. minced onion

1 t. garlic powder

1 t. poppy seeds

1 t. sesame seeds

Kosher salt

Freshly ground pepper

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Deviled Eggs

I thought this recipe was on my blog, but when I searched for it the other day, I realized it wasn't. So it needs to be here. Everyone loves these tasty nibbles.

This is a great appetizer for parties, and you could really just have them for lunch or dinner too. They are best eaten the day you make them or maybe one day later as well.

Deviled Eggs

6 eggs
1/4 cup mayonnaise
1 t. white vinegar
1 t. yellow mustard
1/8 t. salt
Freshly ground black pepper
Paprika

1. Fill a pan with water and get it to a rolling boil.

2. Place eggs in the boiling water and set your timer for 13 minutes.

3. Take eggs out when the buzzer rings and place them in a large bowl of cold water for 10-15 minutes.

4. Peel eggs, rinse them off and dry them with a paper towel.

5. Cut eggs in half lengthwise and scoop the yolks into a medium-sized bowl. Mash the yolks with a fork until they are crumbly.

6. Place the white parts of the egg on a paper towel-lined container so they don't slide around.

7. To the egg yolks, add mayonnaise, white vinegar, yellow mustard,  salt, and some freshly ground pepper. Stir mixture until smooth.

8. Using a teaspoon, scoop some of the yolk mixture into each egg white. If you want to get fancy, you can cut off the tip of a ziploc bag and neatly pipe the mixture into the whites.

9. Sprinkle with Smoked Paprika.

Makes 12 deviled eggs

A double batch

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Corn Dip

Celeste made this dip for our Hocking Hills weekend. It is a simple, 5-ingredient appetizer. Great for a party. Serve with tortilla chips.

Corn Dip

3 (11 oz.) cans Green Giant Mexicorn*, drained
1 bunch green onions, white parts chopped
8 oz.  Sharp cheddar cheese
Mayonnaise to taste
Salt & Cayenne pepper to taste

Mix all ingredients together in a bowl. Cover and refrigerate for a few hours or overnight.

* Giant Eagle did not sell Green Giant brand, so I bought two 15 oz. cans of Del Monte Southwest corn.

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Baked Brie

This is such an easy appetizer. It only involves two ingredients and you can make it in under 10 minutes.

The first ingredient is a wheel of Brie.

The second ingredient is honey.

Baked Brie

1. Preheat oven to 350 degrees.

2. Place the Brie on a baking sheet covered with parchment paper.

3. Drizzle Brie with honey.

4. Bake for 8-10 minutes, or until it starts to ooze but not melt.

5. Serve with crackers and apples.

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Totchos

Here is a recipe for your next party - Tater Tot Nachos - AKA Totchos!

Sheri, from my church Life Group, brought Totchos as an appetizer in March. They didn't last long. Everyone loved them.

So I decided to make them for fun tonight. They are heavy on dairy products, so I had to eat around the fringes. Still good.

Totchos

1 32-ounce bag of frozen Ore-Ida Tater Tots
1 cup sour cream
1 cup Ranch salad dressing
6 slices cooked bacon (I used ready-cooked bacon)
1 cup shredded Cheddar cheese

Preheat oven to 450 degrees. Spread Tater Tots on parchment paper-lined baking sheet in a single layer. Bake according to package directions.

Meanwhile, mix sour cream and Ranch dressing together in a small bowl. Cook bacon.

When Tater Tots are done, spread the sour cream mixture over the top, sprinkle with bacon and sprinkle with cheese. Put back in the oven for 2-3 minutes until cheese begins to melt.

Serve immediately.

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Baked Ham & Swiss Sliders

I wish I had taken a photo of these little sandwiches immediately after they came out of the oven. Here, they are a day old. Everyone said they were really good! They are great for a party and so easy to make.

Baked Ham & Cheese Sliders

1/4 cup butter, melted
1 t. Dijon mustard
1 t. Worcestershire Sauce
1 t. poppy seeds
1/2 t. dried chopped onion
12 Hawaiian rolls
1/2 lb. Virginia ham or honey ham
1/2 lb. Swiss cheese (or cheddar if you prefer)

Preheat oven to 350 degrees. In a small bowl, combine melted butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Whisk to combine.

The rolls come unsliced and attached to each other. Carefully slice the entire package of rolls from one end to the other to make one huge bun. Lift off the top part of the buns and set aside.

Place bottom half of the rolls in a 9 x 13 pan. Layer ham slices on top. Then layer cheese slices on top of the ham. Carefully place the top half of the rolls over the cheese slices.

Pour the buttery mustard mixture over the top of the buns, spreading it with a pastry brush.

Bake 15-20 minutes until cheese is melted and sliders are warmed through.

When you take the pan out of the oven, let it cool for 10 minutes, then slice into individual sandwiches.

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Sweet & Spicy Meatballs

Here's an easy dish to make for an appetizer or a snack or a dinner.

It only involves 3 ingredients.

Very tasty!

Sweet and Spicy Meatballs

1 jar grape jelly (about 1 1/2 cups)

1 jar chili sauce (12 oz.)

2 bags frozen meatballs

Whisk jelly and chili sauce together in the bottom of a crock pot until smooth. Add meatballs and toss to combine.

Cover and cook on high for 2 hours or low for 4 hours. (The ones in the photo were cooked a little too long). Keep warm until ready to serve.

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Banana Bites

What do yo do when you have a few really ripe bananas? You either make banana bread or you look on Pinterest for another banana recipe. I found this one that looked good. It was easy, and these were just right for a little snack.

Banana Bites

2 ripe bananas
2 cups old fashioned oats
1/4 c. almond butter
1/4 c honey
2 T. mini chocolate chips
1/2 t. cinnamon (optional)

Mash bananas in a large mixing bowl.
Stir in remaining ingredients.
Using a large cookie scoop, form balls in the palm of your hand.
Refrigerate for at least 2 hours for them to firm up.
Makes about 12. Store in refrigerator.

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Caesar Stuffed Eggs

I make hard-boiled eggs a lot, but I don't think I've ever made stuffed eggs. This was so easy, and Don loved them. I adapted the recipe from a cookbook called Fun Food Fast! by Good Housekeeping.

Caesar Stuffed Eggs

6 large eggs (hard-boiled)
1/4 cup mayonnaise
1/8 t. salt
2 T. grated Parmesan cheese
2 t. fresh lemon juice
1/4 t. minced garlic
1/4 t. freshly ground pepper

Peel the eggs and slice in half lengthwise. Gently remove yolks and place them in a bowl. With a fork, finely mash the yolks. Stir in remaining ingredients until evenly blended. Place egg whites on a cookie sheet lined with a paper towel (to prevent eggs from rolling).

Spoon filling into egg white halves. Sprinkle tops of eggs with a little more pepper. Enjoy!

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Sliced Baked Potatoes

Daniel informed us a couple of weeks ago that there are several foods that you can live on the rest of your life. One of those foods was bananas and another was potatoes. If you only ate potatoes the rest of your life, you could survive. If you are so inclined to eat only potatoes for the rest of your life, here is a recipe to get you started. Just ignore the bacon bits, cheese and onions.

This is what Don and I ate for dinner tonight. You can do things like that when your kids are gone.

Sliced Baked Potatoes

2 Idaho Potatoes
3 T. butter, melted
2 green onions, sliced
Grated cheddar cheese
Bacon bits
Sour cream (optional)

Slice potatoes. Place them on a baking sheet lined with parchment paper.
Brush both sides of potatoes with butter.
Sprinkle with salt if desired.
Bake for 20 minutes. Turn potatoes and bake 20 minutes more.
Remove potatoes from oven. Sprinkle with cheese, bacon bits and onions.
Return potatoes to oven for 5 min. more, or until cheese is melted.
Serve with sour cream if desired.

These were really good!! Would make a great party appetizer too.

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Tzatziki

You know that yogurt sauce served alongside Gyros in a Greek restaurant? Or the sauce you sometimes get with your Kibbeh or lamb at a Lebanese restaurant?

Well, it is called Tzatziki (pronounced zat-ZEE-key), and I made it tonight. I was actually craving it even though I didn't have any Gyros or Kibbeh in the house.

I made it, and I ate it with potato chips. I can attest to the fact that it tastes great even with those.

Here is the recipe which I adapted slightly from one on the Food Network:

Tzatziki

1 cup whole milk Greek yogurt
1 English cucumber
2 cloves garlic
1 teaspoon lemon zest
Juice of 1/2 lemon
2 T. chopped fresh dill (if you don't like dill, you can use basil or mint)
Salt and pepper
Olive oil (optional)

Place yogurt in a medium-sized bowl.
Cut cucumber in half lengthwise and scoop out any seeds. Grate cucumber.
Place grated cucumber in a fine mesh sieve set over a bowl.
Sprinkle with 1/4 t. salt.
Let sit for 10 minutes, then press excess moisture out.
Mix cucumber in with yogurt.
Smash garlic in a garlic press and add to mixture.
Add lemon zest, lemon juice, dill, 1/4 t. salt and dash of pepper.
Drizzle in a little olive oil if desired.
Mix all ingredients together. Refrigerate for 1 hour to let flavors meld.

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Guacamole

I am a late comer to Guacamole. For years I would not try it. Then Katherine convinced me to try Chipotle's guacamole, and I was hooked.

Josh makes a mean guacamole (or so I've heard) but I've never tried to make it. Alice Waters, in her cookbook, The Art of Simple Food had a very basic recipe that looked simple to do.

Before I tried it though, I watched a YouTube video to see how to cut open an avocado. The video also showed a method of mixing things up if you don't have a mortar and pestle - use a fork.

Guacamole

2 ripe avocados (use Hass if you can find them)
1 T. fresh lime juice
2 T. finely chopped onion (I used green onions)
2 T. chopped cilantro
Salt to taste

Cut avocados in half and remove pits. Scoop the flesh out of the skins with a spoon into a mortar and mash it roughly with a pestle.

Stir in the remaining ingredients. Taste and add more salt and lime juice as needed.

Notes: I used a glass bowl and a fork to mash the avocado. If you are not going to serve the guacamole right away, put one of the avocado pits in with it and press cling wrap directly on top to keep from browning.

Served with Rolled Tostidos

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Lemon Sage Drumsticks

Today's recipe comes from Celebrate Every Day, a cookbook by Jaime Richardson.

This cookbook is set up in sections geared toward celebrating every day fun with your kids such as Movie Night, French Cafe, Berry Picking Party, Living Room Sleepover and Snow Day. Lemon Sage Drumsticks is in the section called Pumpkin Carving Party.

These were so simple to make, and they were just delicious. I will make them again for sure. Great for a party.

Lemon Sage Drumsticks

2 pounds drumsticks
2 T. butter, melted
Olive oil
Kosher salt and freshly ground pepper
5 sage leaves, roughly chopped
1 lemon, thinly sliced
Juice from 1/2 lemon

Preheat oven to 450 degrees. Arrange drumsticks on a wire cooling rack set over a parchment paper-lined baking sheet. Brush chicken with melted butter, drizzle with olive oil, and sprinkle with salt and pepper.

Top drumsticks with sage and lemon slices. Squeeze lemon juice over the top of the chicken. Roast for 30-35 minutes or until chicken skin is golden and internal temperature is 165 degrees. allow meat to rest for 10 minutes, then serve.

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White Cheddar-Horseradish Baseball

When I first saw this cookbook, I thought of Peter. He loves cheese balls and he loves creating things. He would love this.

As I looked through Great Balls of Cheese, I tried to find a cheese ball that didn't take too many ingredients and one that Don would like.

He likes horseradish, and he likes baseball, so that is how I chose this particular cheese ball for today.

White Cheddar-Horseradish Baseball

2 cups shredded extra-sharp white cheddar cheese
4 ounces cream cheese, softened
3 T. prepared horseradish
1/2 t. fresh lemon juice
Dash Worcestershire sauce
Coarse salt, to taste
1 red bell pepper, for decorating

Using a stand mixer, mix together the cheddar cheese, horseradish, lemon juice, Worcestershire sauce, and salt. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least two hours or overnight.

Slice the bell pepper into thin strips, then cut into pieces to look like baseball laces. Pat the pepper pieces dry with a paper towl. When ready to serve, put the ball on a platter and arrange the red pepper pieces to look like laces.

Serve with crackers.

Don says my laces are too big.

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Pig Candy

My first cookbook exploration was The Kitchy Kitchen by Claire Thomas (2014). I thought the cover was really cute, and I also thought the author was about 18 years old. I was impressed that she had produced such a nice cookbook.

Turns out she is in her late 20's (I think). Still, she has done quite well for herself. Claire blogs at The Kitchy Kitchen, and she has a YouTube channel as well.

There were several good looking recipes in her book that I wanted to try, but I settled on one of the simplest ones for my first day.

In the "Entertaining in a Snap" section toward the back on page 241 is a recipe called Pig Candy. It has three ingredients (love that). I think this appetizer would be perfect for a Superbowl party.

The recipe says it makes enough for 4 servings, but I could have eaten the entire bowl myself. Dangerous to make when you are home alone. I fed a piece to Riley, and he was in heaven.

Pig Candy

1 cup light brown sugar
1/2 t. cayenne pepper
8 slices thin-cut bacon

Preheat oven to 350 degrees.
Blend brown sugar and cayenne pepper together in a bowl.
Place bacon on a wire rack in a rimmed baking sheet covered with foil.
Coat each piece of bacon with an even layer of sugar mixture (enough that you can't see the bacon).
Bake 15 minutes.
Remove tray from oven and turn bacon. Coat other side with sugar and return tray to oven for 10 more minutes (more if the bacon doesn't look done yet).
Let the bacon cool for at least 15 minutes. Cut into pieces with kitchen scissors.

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