Tag: Appetizer

CROCK POT SWEET AND SPICY NUTS
February 11, 2020

CROCK POT SWEET AND SPICY NUTS

INGREDIENTS FOR SWEET AND SPICY NUTS: 1 tbsp butter, unsalted3 cups pecan halves2 cups almonds2 tbsp pure maple syrup1 tsp kosher salt1/2 tsp cayenne pepper HOW TO MAKE SWEET AND SPICY NUTS IN THE SLOW COOKER: 1. Rub the inside of the slow cooker with …

Appetizers
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by CookDiaries
Slim Six-Layer Dip
February 5, 2020

Slim Six-Layer Dip

Ingredients: 1 tablespoon extra-virgin olive oil 2 cloves garlic, roughly chopped 2 15-ounce cans red kidney beans, drained and rinsed 2 teaspoons chili paste or your favorite hot sauce 1 cup shredded low-fat cheddar cheese 1 cup shredded sharp cheddar cheese 2 ripe avocados, preferably …

Appetizers
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by CookDiaries
Crab and Cheddar Baked Wonton Purses Appetizer Recipe {Our Family Favorite Easy Finger Food}
January 27, 2020

Crab and Cheddar Baked Wonton Purses Appetizer Recipe {Our Family Favorite Easy Finger Food}

INGREDIENTS:

1.5 Pounds Crab Meat {imitation – or precook the meat if using real crab meat}
4 Cups Shredded Mild Cheddar Cheese
2 Cups Mayonnaise
1/2 Medium Yellow or White Onion {whichever you prefer}
1 6 oz. can of Black Olives
1 12 oz. package {apx. 48 pieces} Wonton Wrappers {usually found in the produce section of any grocery store}

INSTRUCTIONS :

  1. Preheat oven to 350°F. Press wonton wrappers into Mini-Muffin Pan using a Mini Tart Shaper or your fingers. Chop Crab Meat {precooked real or imitation},chop Onion, drain and chop Olives, {all can be chopped using a food chopper or by hand}.
  2. Mix chopped ingredients together well by hand in medium sized bowl with mayonnaise and shredded cheese.
  3. Fill prepared Wonton cups with the filling mix using a cookie dough scoop or dinner spoons {one scoop per muffin cup}. Pinch the tops of each filled won ton semi to completely closed {your preference} with your hands.
  4. Bake 12-14 minutes {until the tips are medium to dark brown}. Let cool in pan 2 minutes. Carefully remove {hot hot hot} and serve warm. Recipe available online at DreaminginDIY.com

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Image Source:*dreamingindiy.com

Source:dreamingindiy.com

Appetizers
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by CookDiaries
Cheese Ball Bites
January 22, 2020

Cheese Ball Bites

These easy bites are perfect for literally any occasion. We love their little pretzel handles, but feel free to leave them out!  If preparing them the night before, refrigerate until 1 hour before serving, then remove from fridge and let come to room temperature.  INGREDIENTS …

Appetizers
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by CookDiaries
The Best Oil-Free Hummus
January 20, 2020

The Best Oil-Free Hummus

Ingredients: 2 cans chickpeas, rinsed and drained 3 cloves garlic Juice of 1 lemon 2 teaspoons ground cumin 2 teaspoons Bragg Liquid Aminos ¼ cup water or vegetable broth Instructions: Blend all ingredients into a thick paste. You can also customize this recipe by adding …

Appetizers
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by CookDiaries
SHRIMP SCAMPI DIP
January 20, 2020

SHRIMP SCAMPI DIP

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine*
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
  5. Serve immediately.

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Source:damndelicious.net

Appetizers, Seafood
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by CookDiaries
Crescent Roll Carrots Filled with Egg or Ham Salad
January 16, 2020

Crescent Roll Carrots Filled with Egg or Ham Salad

Bright orange carrot shaped crescent rolls can be filled with your favorite egg or ham salad.Course: LunchCuisine: AmericanKeyword: carrot crescent roll, crescent roll, easter appetizerServings: 8Author: Beth Jackson Klosterboer Ingredients: 1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet 1 egg whisked with 1 teaspoon of water orange or yellow and …

Appetizers
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by CookDiaries
Lobster Roll Bites
January 14, 2020

Lobster Roll Bites

Lobster rolls—soft rolls stuffed with a creamy, lobster salad—are a favourite food across the Canadian Maritimes. The soft roll gets swapped out for crispy little toast cups in this fun, bite-size appetizer that’s perfect for any time of year. INGREDIENTS: Toast Cups: 12 slices soft …

Appetizers
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by CookDiaries
SPINACH AVOCADO DIP RECIPE | VEGAN
January 9, 2020

SPINACH AVOCADO DIP RECIPE | VEGAN

INGREDIENTS:

SPINACH AVOCADO DIP

  • 1/2 cup fresh spinach leaves blanched in boiling water for 2 minutes, squeezed, drained – about 20 large leaves of fresh spinach
  • 2 large ripe avocado about 2 cup of mashed avocado
  • 1 garlic cloves crushed
  • 1/4 cup fresh coriander chopped
  • 3/4 cup dairy free coconut yogurt (made at of 100% coconut cream, pure fat) or cream cheese
  • 1 tablespoon lime juice
  • 3 tablespoon Extra Virgin Avocado Oil or vegetable oil of your choice
  • 1/2 teaspoon sea salt
  • 1 tablespoon Extra virgin avocado oil to drizzle on top

INSTRUCTIONS:

  • Trim the fresh spinach leaves. Place them onto a large mixing bowl and cover with boiling water. Cover. Set aside for 2 minutes
  • Drain the spinach, rinse with cold water and using your hands squeeze the cooked/blanched spinach leaves to remove all the extra water. Eventually, pat dry between two sheets of absorbent paper to remove all the extra water.
  • In a food processor, with S blade attachment, add the spinach, mashed ripe avocado, crushed garlic, coriander, coconut yogurt, lime juice, avocado oil, salt and pepper.
  • Process until smooth – about 2 minutes on high speed. 
  • Transfer into a bowl. Drizzle extra virgin avocado oil on top if you like.
  • Refrigerate at least 30 minutes or overnight before serving to blend the flavor.
  • This recipe serve 12 portions, nutrition panel is for 1 serve.
  • Serve with my keto tortillas chips recipe

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Source:sweetashoney.co

Appetizers
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by CookDiaries
Dreamy Fruit Dip
January 3, 2020

Dreamy Fruit Dip

Everyone will love this thick cream cheese fruit dip. Serve it alongside apple wedges, pineapple chunks, strawberries and grapes. —Anna Beiler, Strasburg, Pennsylvania Ingredients: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1/2 cup marshmallow creme 1 carton (8 ounces) frozen whipped …

Appetizers, Desserts
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by CookDiaries