Appetizers
I came across this lime dip on Pinterest and I thought this would be a huge hit at our house as we all like that tart flavor. To my surprise this came in with mixed reviews. Jim and I really liked it, but Robby and his friends did not like it at all! This dip is tart and sweet at the same time. I served it with chocolate wafer cookies, shortbread cookies and fresh strawberries. I think you will have to let your family/friends decide on this one! With just a few ingredients and no baking it’s worth giving it a try!
INGREDIENTS
1 (8 ounce) tub fat free Cool Whip
1/2 cup fresh squeezed lime juice
1 can sweetened condensed milk
SERVING SUGGESTIONS
Chocolate wafer cookies
Shortbread cookies
Graham crackers
Strawberries
DIRECTIONS
Mix all ingredients together until smooth, garnish with lime zest, if desired.
Store in fridge until ready to serve.
Enjoy!
I have been hearing about cooking ribs in the slow cooker for a while now. A number of my fellow Volunteer Field Editors from Taste of Home magazine swear by it. I have been holding out on trying this. I really love the way my oven baked ribs come out so tender and fall off the bone. I was not convinced the ribs would come out as tender as the oven baked ribs. Well, both Jim and I really liked these ribs and agreed that they are very, very tender so no matter how you cook your ribs oven or slow cooker, they will come out tender and moist! I am a believer! The only thing I would do differently is have my butcher slice the ribs for me. It was a royal pain in the rear end slicing the ribs into individual pieces as the recipe called for. These ribs were marinated in a Chinese marinade for 24 hours but you can make your favorite ribs using this same method.
INGREDIENTS
2 racks of baby back ribs, trimmed and sliced into individual ribs.
1/4 cup chopped, peeled ginger
6 cloves of garlic
1/2 cup hoisin sauce
1/2 cup honey
1/4 cup low sodium soy sauce
1 Tablespoon molasses
1 Tablespoon Chinese chile garlic sauce. (Sambal Oelek)
1/2 cup water
DIRECTIONS
In a blender combine the ginger, garlic, hoisin, honey, soy sauce, molasses, chinese garlic sauce and water in a blender and process until smooth. Pour the mixture over the ribs and toss evenly to coat. Allow to marinate for at least one hour,but up to 24 hours. When you are ready to cook place the ribs and marinade into your slow cooker, cover and cook on high for four hours or low for 8 hours. The meat will be tender but not fall off the bone.
Transfer the ribs to a foil lined baking sheet and strain the juices into a medium size saucepan spooning off as much fat as possible. Boil the pan juices until it is thickened and reduced to about 3/4 of a cup, five to ten minutes.
Preheat the broiler and position the rack about 8 inches from the heat. Brush the ribs with some of the sauce and broil until caramelized, about 5-10 minutes turning the ribs once or twice. Transfer ribs to a platter and drizzle with remaining sauce.
Serve warm.
Enjoy!
I found this recipe at www.today.com
This was so simple and packed with flavor! I made this as an afternoon snack but this would be great as a game day or tailgating appetizer! This could very easily be done on the grill as well. We enjoyed this so much I made it twice in the same week!
INGREDIENTS
1 package Naan bread (contains 2 Naan breads)
2 Tablespoons of Dijon mustard
1 tomato, very thinly sliced
1 cup shredded Swiss cheese
1/4 pound of ham (I used honey ham)
DIRECTIONS
Preheat the oven to 350 degrees. Place the bread on a baking stone or baking sheet. Spread one Tablespoon of the Dijon mustard on each of the breads, top with the ham, dividing the ham between the breads. Top with the Swiss cheese, again dividing the cheese between the two breads. Top with three thinly sliced tomato slices on each bread.
Bake for 10-12 minutes or until the cheese is melted. Slice and serve warm!
Enjoy!
We really enjoy P.F. Changs, but sadly the closest one to us is about an hour away. Their chicken lettuce wraps are something that we all really enjoy Here is a quick and easy version of their lettuce wraps. I don’t like mushrooms…not even a little, but if you do you can certainly add 1 cup of chopped mushrooms to the mix. I also made white rice to go with this so you can serve this a couple different ways. Serve the rice on the side or when building the wrap put a little bit of rice on the bottom and add the chicken mixture to the top. Either way, I know you will enjoy this as much as we did!
INGREDIENTS
2 Tablespoons sesame oil, divided
1 cup mushrooms, chopped (optional)
1 pound ground chicken
1 small can chopped water chestnuts
2 garlic cloves, minced
6 basil leaves, chopped
2 Tablespoons hoisin sauce
2 Tablespoons teriaki sauce
1 Tablespoon soy sauce (I used low sodium)
1 teaspoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon cornstarch
1 Tablspoon search a sauce
1 head bibb lettuce, separated into leaves
Scallions for garnish
Cooked white rice (optional)
DIRECTIONS
Ina medium skillet over medium heat, heat one Tablespoon of the sesame oil. Add the mushrooms if using and cook stirring occasionally until golden brown and soft. Transfer to a plate and set aside. Add one more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes crumbling while you are cooking, drain the fat if needed. Add the garlic and stir for about 30 seconds, add the mushrooms back in and sprinkle with basil and stir to combine.
In a small bowl combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha and whisk until well combined. Pour sauce over the chicken mixture and stir to coat evenly. Cook until heated through and slightly thickened. Spoon into the lettuce leaves and garnish with scallions.
Serve warm.
Enjoy!
This recipe can be found at www.frugallivingnw.com
These cute little delicious appetizers would be great for your next party or game day! I made a small batch using one box of the mini tart shells but you can easily double or triple this recipe. Both Jim and I really enjoyed these little bites. We enjoyed them so much we did not share with anyone else in the house that day! This takes no time to put together using the triple ale onion spread by “Wozz”. I purchased this product at Apple Harvest Day in Dover over the summer. You can simply used caramelized onions as well! You can order his amazing products on line anytime of the year!
Website is: www.wozzkitchencreations.com
INGREDIENTS
1 box of Athens mini tart shells (15 in each box)
Goat cheese
Wozz triple onion ale spread
Chopped pecans or walnuts
DIRECTIONS
Preheat oven to 350 degrees. Arrange mini tart shells on a baking sheet, fill tart shells with a small amount of goat cheese and top with the triple ale onion spread. Add a couple of chopped nuts to each shell and bake for 10 minutes.
Serve warm.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
