Archive for the ‘Snacks’ Category

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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Two Dishes to Make with Thanksgiving Leftovers

Tuesday, November 21st, 2017

These two recipes aren’t necessarily for Thanksgiving day (although you could try them out, of course); their optimal use falls on the day after, when you have a fridge full of leftovers.

Mashed Potato & Stuffing Patties

What you’ll need:

  • 2 eggs, lightly beaten
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon pepper
  • 2 cups leftover mashed potatoes
  • 2 cups leftover chopped cooked turkey
  • 2 cups leftover stuffing
  • 2 tablespoons butter
  • 2 tablespoons canola oil

Directions:

  1. In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
  2. In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly to form patties.
  3. Fry 4-5 minutes on each side or until golden brown and heated through. Drain on paper towels.

Turkey Stir-Fry

What you’ll need:

  • 1 cup cut green beans
  • 1 tablespoon peanut or canola oil
  • 1 garlic clove, minced
  • 2 tablespoons whole-berry cranberry sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed cooked turkey
  • 2 tablespoons chopped cashews, optional
  • Minced fresh cilantro, optional
  • Hot cooked rice

Directions:Embossed Garlic Keeper

  1. In a large skillet, saute beans in peanut or canola oil until tender. Add garlic; cook 1 minute longer or until fragrant.
  2. Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper. Pour over bean mixture in skillet. Add turkey and simmer uncovered, for 4-6 minutes or until heated through.
  3. If desired, sprinkle with cashews and, if desired, cilantro. Serve with dinner rolls or over rice.

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September Recipe Recap

Tuesday, September 26th, 2017

Homemade BBQ Chicken Pizza

As September winds down and we get ready for October, we’re taking a look back at the recipes we’ve featured over the past three weeks. Put these recipes to good use this week, and stay tuned as we move onward to October treats!

BBQ Chicken Pizza

We recommend using homemade crust as the base for this pizza, as well as saving a few slices as leftovers.

Chocolate MilkshakeChocolate Milkshake

We shared this recipe on Milkshake Day, but its creaminess and decadence will have you returning to the recipe even as the days get colder (it’s that good!).

Chicken, Potato and Wild Rice Soup

We actually compiled five hearty chicken recipes last week, but this soup recipe is perfect for fall as it contains simple ingredients that will warm you on the coolest of days.

What recipes did you try during the month of September?

Tell us in the comments below and share what you’ll be concocting during October – whether it’s candy, spooky cookies, Halloween party treats or a festive fall dish.

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