Archive for the ‘Appetizers & Dips’ Category

Tasteful Tuesday: Five Soups for National Soup Month

Tuesday, January 9th, 2018

January is National Soup Month, and with the deep freeze we’ve been in for the past two weeks, it could not have come at a better time. The following five soup recipes are from our blog, and cater to a variety of taste buds so you’re sure to find [at least] one you’ll like. Enjoy!

Gazpacho

Okay, so although Gazpacho is eaten cold, we think the fresh flavors will transport you into spring and summer and make you momentarily forget we’re in the throes of January.

Give Thanks Soup BowlVegetarian Bean Chowder

This is a hearty New England chowder that takes almost no time at all to make, and if you’ve planned on eating healthier in 2018 this is a great recipe to add to your repertoire.

Chicken, Potato and Wild Rice Soup

A classic favorite that will leave you feeling warm and satisfied.

Minestrone Soup

If you’re craving pasta but want the coziness of a soup this one fits the bill!

Mediterranean Soup with Spinach and Chicken

This recipe is a bit more involved than the others listed here, but just as tasty.

Share your favorite soup with us, and let us know if you try any of the soup recipes on our blog.

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Three Delicious Dip Recipes

Tuesday, December 19th, 2017

For your holiday table or to keep around for your next special occasion, these dip recipes are sure to please any snack lover! What makes these recipes even better is their versatility – eat with pretzels, crackers, bread – and the potential to alter ingredients to taste without ruining the dish. Enjoy!

Metal Recipe Card HolderSpinach and Artichoke Dip

What You’ll Need:

  • 10 ounces frozen chopped spinach, thawed and drained
  • 1/2 cup red bell pepper, diced
  • 2 tablespoons garlic, minced
  • 6 1/2 ounces artichoke hearts, drained and mashed
  • 1/2 cup sour cream
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350°F.
  2. In a 1-quart baking dish, combine spinach, pepper, garlic, artichokes, sour cream and cheese. Thin mixture with cream (use all for a thinner dip, or less for a thicker consistency).
  3. Season with salt and pepper if desired, and bake for 20 minutes or until bubbly. Serve hot.

Cranberry and Cream Cheese Dip

What You’ll Need:

Raspberry Apricot Jam | Made in Maine | Sturbridge Yankee Workshop

  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1 cup apricot jam or orange marmalade
  • 1 cup chopped pecans
  • 1 (8 ounce) package
    cream cheese, softened

Directions:

  1. Preheat an oven to 350°F.
  2. In a 2-quart baking dish with a cover, combine cranberries with sugar, stirring well to coat all the berries.
  3. Bake (covered) for about 30 minutes or until the cranberries pop and release their liquid.
  4. Remove from oven and stir in the apricot jam (or orange marmalade) and pecans. Refrigerate overnight (or for at least 4-6 hours) to blend the flavors.
  5. To serve, pour dip over the soft block of cream cheese on a serving dish.

Ceramic Measuring Spoons SetDill Dip

What You’ll Need:

  • 1 3/4 cups mayonnaise
  • 2 cups sour cream
  • 3 tablespoons onion, chopped
  • 1 teaspoon seasoning salt
  • 3 teaspoons dried dill weed
  • 1 tablespoon granulated sugar

Directions:

  1. In a medium bowl, mix mayonnaise, sour cream, chopped onion, seasoning salt, dill weed and sugar until fully incorporated.
  2. Refrigerate for at least 8 hours, then serve!

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Thanksgiving Recipe Roundup

Tuesday, November 14th, 2017

Want to cook something new for Thanksgiving this year? Or maybe you need a little inspiration for a dish that impresses your guests? We’ve rounded up fifteen recipes to make for Turkey Day – just click on the links for ingredients and directions.

Cranberries

Beverages:

Sides:

Apple Crisp Pecan Pie

Desserts:

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