Category: appetizers/snacks

Posted in appetizers/snacks, Brunch, Desserts, Food, Kids in the Kitchen, No-Bake

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

Posted on by lmc

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This is a great recipe for those that enjoy cooking with young children. Use three simple ingredients, a plastic bowl, and a mixing spoon to make this summertime favorite. Children can dump and mix ingredients with very little difficulty.
This is a recipe that my mother-in-law usually prepares as part of the Easter Brunch spread. The mint green color of the pudding mix adds a refreshing flair to any spring or summer table. This flavorful dessert would be a great addition to a wedding or baby shower luncheon menu. For additional flavor and texture, try adding a 1/2 cup of finely chopped walnuts or some flaked coconut.

Grandma’s Creamy Pistachio And Pineapple Dessert Salad

1 (3 1/2 oz.) package pistachio instant pudding mix
1 (12 oz.) container Cool Whip topping
1 (20oz.) can crushed pineapple

In a mixing bowl, combine instant pudding mix and the container of Cool Whip topping; mix well. Next, add the entire can of crushed pineapple to the pudding mixture, thoroughly combine. Refrigerate for several hours and serve chilled.

Posted in appetizers/snacks, Food

Aunt Peggy’s Corned Beef and Spring Onion Spread

Posted on by lmc

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Here’s another quick recipe for a tasty appetizer that can be whipped up in no time. There’s only three ingredients in this flavorful cheese spread.
I first tasted this recipe over 20 years ago, at a wedding shower for my oldest brother and my (then, soon to be) sister-in-law. At the time, I was living at home and my recipe file was pretty slim. You can’t know how thrilled I was when she shared the easy recipe with me. I think our family has made this staple cheese spread every Christmas Eve since then.
This weekend, I declared Sunday evening as Appetizer Night. We prepared our favorite appetizers instead of a big Sunday meal. Everyone pitched in and we had quite a selection of snacks in no time at all. This cheese spread was the first to be gobbled up… it is always a favorite in our house!

Aunt Peggy’s Corned Beef and Spring Onion Spread

1 8 oz package Philadelphia Cream Cheese, softened
1 2 oz package of Buddig Original Corned Beef, chopped
3 green onions, sliced thinly

In a mixing bowl, combine the cream cheese, corned beef and green onions; mix thoroughly. Lay a piece of plastic wrap on a flat surface. Scoop the spread out of the bowl and pile in the center of the plastic wrap. Shape the spread into a disk shaped loaf using the plastic wrap to help shape the loaf.
Chill until ready to serve.

Posted in appetizers/snacks, Baked goods, Food, lunch box, side dishes

Garden Fresh Veggie Pizza

Posted on by lmc

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This is surely one of my family’s favorite snacks. As we planted vegetables and herbs this weekend, it made me think of this colorful, nutrition-packed pizza. Most of you have probably seen a variation of this recipe in cookbooks or online… this is the way I have been making it for years. When everyone pitches in to mix the topping and chop the vegetables, this one is a snap to put together. I often cut a few leftover slices to fit into lunchbox containers for the girls. What a great way to get a variety of fresh vegetables on the plate!

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Garden Fresh Veggie Pizza

2 (8 ounce) packages refrigerated crescent rolls
1 cup lite mayonnaise
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, finely chopped
1 bell pepper, chopped (any color)
1 1/2 cups fresh broccoli, chopped
1 medium tomato, diced
1/2 cup cucumber, diced
1 carrot, thinly sliced

Preheat oven to 350 degrees. Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll sheet into a jellyroll pan, pinching seams to close any holes. Bake for 10 minutes, let cool.
In a mixing bowl, combine mayonnaise, cream cheese, ranch dip mix. Spread this mixture on top of the cooled crust. Arrange all of the prepared fresh vegetables on top of the creamed mixture. Cover and refrigerate until well chilled. Cut into squares and serve.

Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Food, lunch box

Meagan’s Crunchy Homemade Granola

Posted on by lmc

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If you’ve ever bought granola in the grocery store, you know that it can be quite expensive and it may be filled with lots of added fat and sugar. The beauty of making your own granola is that you can add anything you like so that it is tailor made for you and your family. Here is a recipe for the granola that my family loves. Meagan makes it on Sunday evening and packs it into a large airtight container so that it can be sprinkled on top of yogurt, fruit, or to be eaten with milk as a granola cereal. Once you’ve made your own granola, it’s hard to go back to the pre-packaged stuff on the grocery store shelf.

Meagan’s Crunchy Homemade Granola

6 cups rolled oats
1/4 cup brown sugar
1/2 cup canola oil
1/3 cup honey
2 tsp vanilla
1/4 cup sunflower seeds
1/2 cup raisins
1 cup chopped nuts

Mix rolled oats and brown sugar together. In a separate mixing bowl, whisk together the oil, honey and vanilla. Pour over dry mixture and stir to coat. Add in chopped nuts, and sunflower seeds. (Don’t add raisins until after baking.)
Spread granola on a lightly greased or sprayed cookie sheet and bake at 350 degrees, for about 30 minutes. Stir frequently (every 5-10 minutes) to ensure even baking. Add raisins when finished baking. Cool and break into small pieces. Store in airtight container.

Posted in appetizers/snacks, Food, Main Dish, No-Bake

Tender Homemade Tortillas

Posted on by lmc

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Just last week, I posted a recipe for Favorite Taco Seasoning Mix so I thought I would share my recipe for Tender Homemade Tortillas as well. I use a tortilla press when making these little gems. Cut a plastic bag down the side seams but leave the bottom of the bag intact. Use the plastic bag to line the tortilla press. This makes clean up super easy and will help remove the flattened dough from the press without breaking the tortilla.
Making tortillas from scratch is fun, quick, easy and economical. Keep a bag of Maseca or masa harina in your pantry so that you can easily make a dozen or so in a very short period of time. Once you try the tasty and tender texture of these tortillas, you’ll be so satisfied, you won’t want to go back to the store bought brands.

Tender Homemade Tortillas

1 3/4 cup of masa harina
1 1/8 cup of hot water

In a medium bowl, mix together the masa harina and hot water. Kneed until pliable and smooth. If the dough is too dry, add more hot water, until dough is easy to kneed but not sticky. Let dough sit for 30 minutes, wrapped in plastic wrap.
Preheat a skillet or griddle pan set to medium-high heat. Divide dough into golf-sized balls. Press each in the tortilla press lined with plastic wrap or prepared plastic bag. Carefully remove the tortilla from the press and place on the hot griddle for 30-40 seconds per side. Transfer to a plate and cover with a towel to keep them warm and moist before serving.

Posted in appetizers/snacks, Food

Bruschetta

Posted on by lmc

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Recently, I noticed a new item on my local grocer’s produce shelf. Gourmet Garden is now making basil paste in a 4 oz. tube. I was so excited to see this because my family loves basil and I usually only make recipes with fresh basil during the summer months when fresh basil is cheap and plentiful. I always make sure to plant plenty of varieties so that I have lots of different flavors to add to appetizers, salads, canned tomatoes, and Italian dishes. Now my family can enjoy many of these recipes year round. Bruschetta is a popular favorite in my house and I was able to surprise my family with this tasty appetizer last night. I’m so excited to have found this convenient tube of delicious basil paste. It brings a touch of summer to the cold winter days in Indiana.

Bruschetta

3 medium tomatoes
2 cloves of garlic, minced
2 tsp basil
1 tsp salt
2 Tbls. Parmesan cheese, grated
1 baguette or thin Italian loaf, thinly sliced
2 Tbls. olive oil
½ tsp. garlic powder

Mix all ingredients in a medium bowl. Cover and chill before serving.

Line a cookie sheet with bread slices. Brush the slices with olive oil and sprinkle with garlic powder. Bake at 325 degrees for 7-10 minutes.

Pile tomato mixture on toasted bread slices and enjoy!

Posted in appetizers/snacks, Food

Patrick’s Most Requested Nachos Grande

Posted on by lmc

nachos

On our first trip to Indianapolis, we stayed in a hotel across the street from the Hard Rock Café. We had never been there with the children before so we headed across the street for a meal. We ordered the nachos as an appetizer. I was surprised to see how quickly my kids gobbled them up. I had made nachos at home before. I’d spent lots of time cooking the ground beef and adding my own blend of spices to season the meat…my kids seemed to think they were pretty tasty. But they really seemed to LOVE the nachos at Hard Rock Cafe. When the waitress came by to check on us, I asked her what kind of meat and seasonings were put in their taco recipe. She said, “ I think it’s just a can of chili.” Boy, was I surprised! For years, I had been making the seasoned meat mix from scratch and here my kids were gaga over the canned chili! I have been making my nachos with canned chili ever since.

Patrick’s Most Requested Nachos Grande

6 cups tortilla chips
1 16 oz can chili, with or without beans, which ever you prefer
2 cups shredded cheddar cheese
4 plum tomatoes
½ cup diced onion
1 clove minced garlic
4 Tbls chopped cilantro
½ cup shredded cheddar cheese for topping

Place half of the chips in a greased 13×9 baking dish. Sprinkle half of the canned chili and cheese over the chips. Repeat with a second layer of chips, chili, and cheese. Place the baking dish in the microwave and cook for 2-3 minutes or until cheese is bubbly. In a small bowl, mix together the tomatoes, onion, garlic and cilantro. Sprinkle over the nachos with remaining shredded cheese. Serve with prepared salsa or guacamole on the side for extra flavor.