Showing posts with label Appetizers and snacks. Show all posts
Showing posts with label Appetizers and snacks. Show all posts

Thursday, May 26, 2011

Healthy Almond Balls

These little beauties are not only healthy and good for you, they are delish. That old add that says, "bet you can't eat just one" applies to these tasty morsels!

Nut Balls
1 cup of dates (pitted)
3/4 cup of almonds
1/2 cup of oatmeal (I use oat bran)

optional: cinnamon, vanilla, chocolate chips, dried cranberries
unsweeten cocconut

Place almonds in a good blender or food processor and chop fine. Add dates and oatmeal and also chop fine. Add any other ingredients and pulse a couple of seconds. Make balls in your hands, roll in cocconut if you choose. Place on wax paper for an hour. They will most likely dissapper before you have to find a container to put them in.
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Friday, September 25, 2009

Tomato, mozzarella,and fresh basil




I learned about this delightful combination in New York. I have been making different versions of this all summer and I never get tired of it. It tastes so fresh and light. It looks beautiful on a platter too.


Slice homegrown tomatoes.

Slice fresh mozzarella cheese

Top with fresh basil, chopped

Mix olive oil and Shirley J Pizza Pasta seasoning to taste.

Pour oil and seasoning mixture over tomato, mozzarella and serve.
I have also made it with cherry tomatoes and cubed chesse.

Sunday, July 5, 2009

"cran-tastic" baked pear slices





Ok my pictures don't really do this justice. I don't know if any of you have heard of this website/cookbook, but its my new absolute favorite! It is www.hungry-girl.com. The cookbook I have is 200 recipes all 200 calories or less. I've tried a few recipes now and LOVED all of them- this is just the only one that I have stopped to take a picture of :) So here is the incredibly east recipe straight from the book!

Ingredients:
-4 med. pears, sliced
-1 1/2 cups Diet Ocean Spray Cranberry Spray
-Dash Cinnamon

Directions:
-Preheat oven to 375 degrees
-Spray a large baking dish lightly with nonstick spray. Lay pear slices flat in teh dish. Sprinkle with cinnamon and pour cranberry drink on top.
-Bake 45 minutes, or until pear slices are soft.
Remove from teh oven and let pears sit in the "juice" for at least 30 minutes.
-Drain any excess liquid from pears. Enjoy hot, cold, or anywhere in between!

A serving is one whole pear. Per serving: 98 calories, 0g fat, 20 mg sodium, 26g carbs, 5g fiber, 17g sugars, 0.5g protein.

Tuesday, June 2, 2009

Strawberry Fruit Leather

I have always loved fruit leather. I never knew how to make it though. Homemade is So Yummy So easy and so Cheap (assuming the fruit is in season and cheap. Buy from the Farmer's Market if you can) 

You'll need:

2 cups strawberries (or fruit of your choice)
2 Tbsp honey
1 Tbsp Lemon Juice

Cut out the leafy part and cut up the strawberries. Blend them smooth in the blender. Add the honey and lemon juice and blend it some more. Then spread it out on plastic and dry. When they're done, roll them up and store. 


Sun Dry: Spread the mixture out on plastic wrap and place outside in the sun with a screen over it so the sun and air can get in, but the bugs can't. This takes about 24 hours (Longer for Strawberries)

Oven Dry: Place plastic wrap on cookie sheets. Spread the fruit mix on it and put it in the oven on the lowest temp. Place a hot pad or wadded up towel in the door so it satays open and the moisture can escape. This should take about 4-8 hours. Rotate the pans every hour.


{ I did it in the oven, but I wanted to make smaller rolls so I did 6 smaller sheets of plastic instead of 2 big ones. My oven's lowest temp was 170 instead of 140 so that and the fact that I spread them a little thin, made it so they only took 2 hours to dry. }

Are they Done? 
They are done when you touch them and they are still a little sticky, but you can peel the sides off easily. Don't be afraid to make the layer a little thick cause if it's too thin, it'll get crispy fast. 

Storage:
Room Temp = up to 30 weeks
Fridge = Months
Freezer = Years

Although really it won't last that long, it's too yummy.


I can't wait to try more fruit!






Monday, April 13, 2009

My current favorite snack

I get on and check every now and then but I haven't been much of a cook since Ava was born (pretty pathetic about it really).  I thought I would share my new favorite snack anyway, even though it has nothing to do with cooking whatsoever.  Chocolate graham crackers.  Yummy.  Just dip in milk and there you are.  I feel like I'm eating cookies, but I'm not. . . so much better for you.  I can only find them in the Western Family version right now though.  Anyway. . . just thought I'd share :)

Saturday, January 5, 2008

Caesar Chicken Pasta Salad


Caesar Dressing: (Makes about 1 cup)
2 garlic cloves, peeled and minced
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 small squirt anchovy paste
1/2 cup bottled mayonnaise
1/4 cup extra virgin olive oil
1/4 cup heavy cream

In large bowl, whisk together garlic, mustard, lemon juice, anchovy paste, and mayonnaise. In a slow, steady stream, whisk in oil. Gradually stir in cream.

Pasta and Chicken Salad:
Farfalie (bowtie) pasta
Romaine lettuce
Grilled and sliced chicken breast

Toss together with caesar dressing. Top with fresh parmesan and croutons.

Spinach and Artichoke Dip


Ingredients:
1 (8 oz.) pkg Cream Cheese
1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach frozen chopped, or steamed
1/4 cup Mayonnaise (do not use Miracle Whip)
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried Basil
OR
1 tablespoon Basil Fresh
1/4 cup Mozzarella Cheese grated
1/4 teaspoon Garlic Salt
Salt and Pepper to taste
Directions:
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Friday, January 4, 2008

Stuffed Mushrooms

Clean and stem about 1 pound of mushrooms. Place on a foil-lined cookie sheet hole-side up.

Combine in bowl: 1-8 ounce package cream cheese
2 Tablespoons Parmesean cheese
1 can shrimp (broken are fine)
1 teaspoon garlic salt

Cream together with a fork. Place about 1 Tablespoon of the mixture into each mushroom. Bake on a foil-lined pan uncovered for 20 minutes at 350 degrees.