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Brown-sugared Pecans

7 Dec

I made these for Thanksgiving at Uncle Brian and Aunt Laura’s house.  While the sauce itself is to die for (oh yes, I licked out the pan), the finished product seemed to be a big hit as well.  I like these better than the spiced pecans I made a week earlier, but that could be due to execution; I over-baked the spiced ones to the point they tasted slightly burnt and bitter.  I am planning to try them again and if they turn out to be a success I will post that recipe here as well.  But this recipe, as it stands and as I perhaps luckily prepared them the first time, is a winner.

Ingredients

  • 16 oz. pecan halves
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 tsp. vanilla
  • 1/4 tsp. salt

Melt butter in saucepan over medium heat.  Add brown sugar, vanilla and salt, stirring until brown sugar begins to dissolve.  Add pecans to pan and stir for a few minutes.  Pour onto a foil-lined 9×13 pan.  Bake at 325 for about 25 minutes, stirring every 10 minutes.  Spread on wax paper to cool.  They will be a little gooey when they first come out of the oven but should harden as they sit.  Store in an airtight container.

recipe inspired by food.com

photo from aninspiredcook.wordpress.com

Mozzarella Wedges

24 Oct

IMG_2429Derek, Trevor and I tried this today for the first time.  We all loved it.  Trevor ate two whole crescent rolls with cheese and probably would have eaten more if Derek and I hadn’t already finished it off–whoops.

Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 to 1/2 lb. thinly sliced fresh mozzarella cheese
  • favorite pizza toppings (optional)

Roll out crescent dough and press onto a preheated baking stone.  Brush with olive oil; sprinkle with garlic powder and evenly layer cheese and optional toppings on dough.

IMG_2420

Bake at 375 degrees F for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges.

Recipe and photo by me, MyLittleFoodSpot

Cucumber-Avocado Salsa

22 Aug

This is one of my favorite go-to appetizer dips.  Served with tortilla chips, it is so fresh tasting.  After about two chip-fulls I am hopelessly hooked.

Ingredients

  • 2 English cucumbers, seeded, quartered and cut into 1/2 inch slices
  • 2 scallions, white and green parts, minced
  • 3 T. red wine vinegar
  • 1 1/2 tsp. lime zest
  • 2 T. fresh lime juice
  • 1 T. honey
  • 1 T. extra-virgin olive oil
  • 3 T. chopped fresh cilantro
  • salt, to taste
  • freshly ground pepper, to taste
  • 2 avocados, cubed

Combine cucumber and scallion in a medium bowl.  Whisk together vinegar and next five ingredients in a small bowl.  Pour vinaigrette over cucumber mixture and season with salt and pepper.  Can be prepared and refrigerated ahead of time.  Add the avocado just before serving.

Recipe inspired by Southern Living

Lime Fruit Dip

22 Aug

We served this with grilled pineapple for a Knorr cousins get together this afternoon.  It pairs well with other fruit, including grapes.  Ross recommends not trying it with cantaloupe.

Ingredients

  • 3-oz. cream cheese, softened
  • 1/4 cup plain yogurt
  • 2 T. honey
  • 1 T. brown sugar
  • 1 T. lime juice
  • 1 tsp. lime zest

In a small bowl, beat cream cheese until smooth.  Beat in the remaining ingredients.  Cover and refrigerate until serving.  Top with additional lime zest, if desired.

Recipe from Taste of Home 2010

Photo by me, My Little Food Spot

Broccoli Cheese Baked Potatoes

13 Jul

broccoli-potatoes-ay-1875529-l[1]

Ingredients:

  • 2 baking potatoes
  • 1 jar Mexican processed cheese spread**
  • 10 oz. package frozen broccoli
  • Salsa (optional)

Directions:

Bake potatoes.  Steam broccoli.  Smash potato and smother with steamed broccoli and cheese.  Top with salsa, if desired.  And please people, use more cheese and broccoli than what’s shown in the photo.

**For cheese spread I use Tostitos Salsa con Queso

Ginger-spiced Cucumbers

5 May

gingerspiced_cuc[1]

One of my favorite summer salads (or any time, really) with a flavorful, sweet twist.  I used white cooking wine because I didn’t have any mirin and it turned out great.  And I used crystallized ginger instead of fresh (because it’s easier) or ground (because it dissolves better).  Oh, and it turns out fine without onion, too.

Ingredients

  • 1/4  cup seasoned rice vinegar
  • 1/4  cup mirin (sweet cooking rice wine)
  • 1/4  cup packed brown sugar
  • 2  teaspoons grated fresh ginger
  • 1  large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
  • 1/4  cup thinly sliced red onion

1. In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.

Recipe and photo from BHG.com

Creamy Chipotle Black Bean Dip

22 Feb

Ingredients

  • 1/2  cup  sour cream
  • 1/2  cup  prepared black bean dip
  • 1  teaspoon  minced chipotle peppers in adobo sauce
  • 1  teaspoon  adobo sauce from can
  • 1/4  teaspoon  salt

 

Stir together all ingredients. Cover and chill until ready to serve.

Yields 1 cup

 

Recipe from SouthernLiving.com