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    BAKED SPINACH DIP MINI BREAD BOWLS 13.3 oz roll of refrigerated french bread loaf, Simply Pillsbury 2 T virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 C light sour cream 2 T fresh shredded parmesan cheese 1/8 t McCormick Gourmet Ancho Chile Pepper 1/8 t Garlic Salt 1/8 t Sea Salt 1/8 t freshly ground pepper 1/3C shredded mozzarella Preheat oven to 350

    SPINACH ARTICHOKE DIP •2 cups parmesan cheese •1 (10 ounce) box frozen chopped spinach, thawed •1 (14 ounce) can artichoke hearts, drained and chopped •2/3 cup sour cream •1 cup cream cheese •1/3 cup mayonnaise •2 teaspoons garlic, minced Directions: 1.Preheat oven to 375°F. 2.Mix together Parmesan cheese, spinach, and artichoke hearts. 3.Combine remaining ingredients and mix with spinach mixture. 4.Bake for 20-30 minutes. 5.Serve with crackers or toasted bread.

    Dip mushrooms in egg first then roll in breadcrumbs and parm cheese. Bake on sprayed foil lined pan.....dip in ranch... delish!!!

    CRAZY GOOD CRAB CAKES 1 lb. Lump Crab Meat 2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor) 1 Egg, beaten 2 tbsp. Mayo 1 tsp Seafood Seasoning (such as Old Bay Seasoning) 1 tsp. Worcestershire Sauce 1 tsp. Dijon Mustard 1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead) 2 tsp. lemon juice Extra virgin olive oil or butter (for sauteing)

    TAQUITOS •4 cup(s) of chicken, cooked and shredded •12 soft taco, flour tortillas •2 cup(s) of mozzarella cheese, grated •4 ounce(s) of Philadelphia cream cheese •1/3 cup(s) of Frank’s hot sauce •1/3 cup(s) of milk •2 tbsp. of butter •1 tsp. of Mrs. Dash •1 tsp. of garlic powder •2 tbsp. of vegetable oil

    BUTTERMILK CHEDDAR CHEESEBALL 1 tablespoon sour cream 1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®) 1 (8 ounce) package cream cheese 1/2 pound Cheddar cheese, shredded 1/4 cup finely chopped pecans

    PEANUT BUTTER YOGURT DIP mix one 5.3 ounce package of vanilla Greek yogurt, 2 tbsp peanut butter, 1 tbsp honey and a dash of cinnamon. Stir it up and dip apples, bananas, Ritz crackers or anything you want

    HOT CRAB DIP 1 (8 ounce) package cream cheese 1/2 cup mayonnaise 1/4 cup grated Parmesan 3 tablespoons minced green onions (white and green parts) 2 large garlic cloves, minced 2 teaspoons Worcestershire sauce 2 tablespoons fresh lemon juice 1 teaspoon hot sauce 1/2 teaspoon Old Bay seasoning Salt and pepper to taste 1. Preheat oven to 325 degrees F. 2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot. 3. Serve hot, with hot sauce on the side for those who like it spicy. Makes about 1 1/2 cups

    twenty healthy snack ideas

    HAM PUFFS 1 cup water 2 ½ Tablespoons unsalted butter 1 teaspoon salt 1 cup all purpose flour, sifted 3 large eggs 2 ounces leftover ham, diced 2 ounces smoked gouda, diced 2 Tablespoons chives, thinly sliced 1 Tablespoon cracked black pepper Directions: 1. Preheat oven to 400°F. 2. Place water, butter and salt in a medium saucepan and bring to a boil, over medium-high heat. 3. Once the mixture has come to a boil, add the flour and quickly stir with a wooden spoon until a ball of dough forms, about 3-5 minutes. 4. Transfer the dough into a stand mixer with a paddle attachment and mix over medium speed, allowing the steam to escape. 5. Once the steam disappears, 3-5 minutes begin adding the eggs one by one, scraping the sides of the bowl for even mixing. 6. Remove the mixture from the stand mixer and gently fold in the remaining ingredients. 7. Scoop heaping tablespoons of the mixture onto a parchment lined baking sheet, 1 inch apart, and bake for about 25 minutes, or until golden brown. Serve warm.

    ONION RINGS 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup) 400 2 large onions, peeled (about 1 1/2 pounds) 0.66 cup(s) all-purpose flour 0.5 teaspoon(s) salt 0.25 teaspoon(s) paprika 0.25 teaspoon(s) freshly ground black pepper 0.33 cup(s) flat beer 1 large egg white, lightly beaten 1.5 tablespoon(s) vegetable oil, divided Cooking spray 0.25 cup(s) ketchup Preheat oven to 400 degrees. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings. Coat the onion rings with cooking spray. Bake at 400 degrees for 10 minutes or until crisp. Serve rings with ketchup.

    GARLIC CHEESY ARTICHOKE DIP 2 Tbs Butter 5 cloves garlic, minced (I added a little more garlic to mine but if you aren't a huge garlic fan add a clove less) 2 cans artichoke hearts, cut up 16 oz sour cream 2 8oz cream cheese, softened 2 cups sharp cheddar cheese 1 bread bowl with the top cut off and hollowed out Saute the garlic in the butter for about a minute on med-high heat. Thoroughly mix all the ingredients together in a mixing bowl. Put the dip in a baking dish, cover the top with foil and heat in the oven for 1 hour at 375. Transfer into a bread bowl. Serve with sliced french or sour dough baguettes or tortilla chips.

    ITALIAN SAUSAGE AND ASIAGO STUFFED MUSHROOMS20 large mushrooms, cleaned with damp paper towel, stem removed and saved 2 links Italian sausage 1 tsp dried rosemary OR 2 tsp fresh, finely chopped 1 tsp dried fennel seed 1 onion, diced small 2 cloves garlic, minced 4 ounces (120grams) cream cheese 3 ounces (90grams) Asiago cheese, grated 3 tbsp olive oil 3 tbsp balsamic vinegar salt and pepper In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min. Stir once or twice. Remove from oven. Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces. Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine. Take a teaspoon and fill each mushroom cap. Sprinkle with remaining Asiago. Bake at 375* for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.

    Goat Cheese, Caramelized Onion and Spinach Quesadilla plus many other great vegetarian recipes!

    Savory Spinach Bites 1/2 cup (1 stick) unsalted butter 1 small onion, chopped (about 1/2 cup)1 t minced garlic (about 1 clove)2 10oz packages frozen chopped spinach, thawed and drained 1 8oz bag of herbed seasoned stuffing mix***I use Pepperidge Farm 6 large eggs 1 c grated Parmesan cheese Salt and pepper, to taste Preheat oven to 350.

    HOMEMADE NACHO CHEESE DIP •4 oz. pepper jack cheese,shredded •4 oz. cheddar cheese, shredded •1 T cornstarch •1 (12 oz.) can evaporated milk, divided •2 t hot sauce •pinch salt Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

    Baked White Bean Dip with Rosemary and Parmesan one 15-ounce can cannellini or Great Northern Beans, rinsed and drained 1 clove garlic, minced one 3-inch sprig fresh rosemary (leaves only) 2 shallots or 1/4 small red onion, chopped 1/4 cup whole-milk yogurt 3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup dry bread crumbs 1/4 cup grated Parmesan Cheese Pita chips, small rye toasts, or fresh cucumber slices, for serving

    Easy Black Bean Dip with Whole Wheat Pita Chips 1 can black beans 2 T. liquid from can of beans squeeze of fresh lemon or lime juice 1/4 t. onion powder 1/4 t. garlic powder 1/2 t. coriander 1/4 t. cumin dash of cayenne pepper big pinch of salt

    Artichoke Hummus 1 15-ounce can of garbanzo beans (chickpeas), drained and rinsed 6 ounces marinated artichoke hearts, drained and rinsed 1 clove garlic, peeled and chopped or pressed 2 tablespoons tahini (sesame seed paste) juice of half a lemon (or more, to taste) 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 teaspoon kosher salt (or to taste) small squirt of Sriracha (optional)

    SPINACH DIP 1 10-oz package frozen chopped spinach, thawed and squeezed dry 1 16-oz container sour cream 1 cup mayonnaise 1 8-oz package LEEK soup mix 1 8-oz can water chestnuts, drained and chopped 3 green onions, chopped (optional) Combine all ingredients in a bowl. Cover and chill in the refrigerator about 2 hours.

    BLOOMIN' ONION BREAD 1 unsliced loaf sourdough bread 12-16oz Monterey Jack cheese, thinly sliced 1/2c butter, melted 1/2c finely diced green onion 2t poppy seeds Preheat oven to 350. Cut bread lengthwise and widthwise w/o cutting through the bottom. Place on foil-lined baking sheet. Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on baking sheet. Bake at 350 for 15 min. Unwrap and bake 10 more minutes, or until cheese is melted.

    broccoli cheddar bites Honey Mustard Dipping Sauce Yields 1/2 cup 2 tablespoons Dijon mustard 2 tablespoons yellow mustard 2 tablespoons honey 2 tablespoons plain yogurt A pinch each of salt and pepper Whisk together all ingredients until smooth and refrigerate until serving.

    HERB BUTTER makes about 1/2 cup (equivalent of 1 stick) 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary) 1 teaspoon coarse sea salt 1 teaspoon freshly ground black pepper

    COUNTRY HAM BITES 4 dozen 1 1/2t active dry yeast 2T+1t packed lt brown sugar, divided 1/4c warm water (110-115 degrees F)1c warm milk (110-115 degrees F)2 1/2-3c all-purpose flour 1/2c finely chopped country ham, divided 1/3 to 2/3C finely chopped sharp Cheddar, divided 6c water 4t baking soda 1/2 stick unsalted butter, melted 1-2T pretzel salt or coarse salt Dip: 1/2c Dijon mustard 2T finely chopped seeded fresh jalapeños 1T mild honey