Super Stuffed Jalapenos

Super Stuffed Jalapeno Peppers

Super Stuffed Jalapeno Peppers

 

I found this on Facebook and have no idea how to give credit to but I really just want to eat them!! Jalapenos are one of my favorite foods ever! Stuff them with cheesy amazing-ness and there really is nothing better. This is a super simple, low carb recipe which I cannot wait to try.  My father recently made homemade, bacon wrapped, jalapeno poppers recently and they were to die for so I can only imagine now incredible these are going to be!!

 

Ingredients:
1 lb ground sausage
22 jalapeños (fresh)
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
1. Preheat over 425.
2. Cook sausage until browned and set aside.
3. Mix cream cheese with Parmesan cheese (I would add some of my fave herbs and spices either to the cheese mix or to the sausage just to make it my own)
4. Add cooked sausage and mix well.
5. Rinse jalapeños.
6. Cut each jalapeño lengthwise and remove seeds.
7. Stuff jalapeños with sausage mixture.
8. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Batty Bites

Batty Bites

Batty Bites

 

 

I love this time of year and I know I have mentioned how much I love Halloween. I found this super adorbs simple party fun recipe on All You Magazine. These are the kind of appetizers that everyone will enjoy and you won’t have to spend forever trying to get them right! I also like that they are simple enough to incorporate into other holidays. Add some fun shaped pretzels/crackers/treats and make them reindeer antlers or make a top hat and it can be a leprechaun! You can play with the cheeses and use different colored sesame seeds, nuts, cracker or chip crumbs to compliment the cheese ball. You can also make monster bites or witches maybe vampires and ghosts! Soo much fun! Get creative!

 

 

Ingredients:

1 (4 oz.) package cream cheese, softened
8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto
2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 peppercorns
32 triangular corn chips or any kind of chip or cracker you prefer.

DIRECTIONS:

1. Mash together cream cheese, goat cheese and pesto.
2. Let chill for 40 minutes.
3. Shape mixture into 16 2-inch balls.
4. Roll in black pepper and poppy seeds to cover.
5. Press two olive slices into balls for eyes
6. Place peppercorns in centers for pupils.
7. Insert chip on either side of ball for wings and serve.

Rocky Road Brownie Waffles

Rocky Road Brownie Waffles

Rocky Road Brownie Waffles

 

 

Rocky Road Brownie What!!!! Yes please I would like those in my mouth thank you!!! I understand this is very undiet/unhealthy of me but seriously who is resisting something that looks this delish!!! Not I! I have been having to go to mandatory Sunday Football events which I dislike but I love pretending to be Martha Stewart and bringing fun food for people to pig out about! I am thinking I can make these in a mini version to make it easier for folks to munch on while screaming at their team.

 

Ingredients:

1 (13×9 Family Size) Betty Crocker Low Fat Fudge Brownie Mix
3 whole eggs (called for on the box for cake-like brownies)
1/4 cup water (called for on the box)
2/3 cup vegetable oil (called for on the box)
1/3 cup chopped nuts (walnuts, almonds or pecans)
1/3 cup mini marshmallows
chocolate ice cream syrup (for garnish)
marshmallow creme (for garnish)
extra nuts and mini marshmallows (for garnish)
** If you want to add a little “health” cut up some fresh fruit to put on top so you don’t feel like a complete lard caboose.

Directions:

1. In a large bowl, stir brownie mix, 3 eggs, water and vegetable oil until smooth.
2. Add 1/3 cup of nuts and 1/3 cup of mini marshmallows to batter and stir until evenly distributed.
3. Spray top and bottom plates of a waffle maker with non-stick baking spray and heat to “waffle” setting.
4. Pour batter onto waffle maker and lower the lid.
5. Cook until baked throughout.
6. Carefully remove and place on a cooling rack and cook remaining waffles.
7. When ready to serve, stack 2 or 3 waffles on plate while spreading marshmallow creme between layers.
8. Garnish top with chocolate sauce, nuts and mini marshmallows. (You can serve it with or with out ice cream and if you want to do one waffle at a time instead of a stack.)

Martini Panini

Martini Panini

Martini Panini

 

 

Martini what!!! I am sure we all know that tini’s are one of my most fave things ever but so are yummy and delish Panini’s! You can add or subtract any parts really to make this your own or even try to make a version of “vodka sauce” for a Panini to be dipped into if you aren’t a fan of the idea of mayo-vodka spread. This Panini does however sound amazing and if you could manage to serve it in little martini glasses with perhaps napkins or fries in the cup with them how cute would that be! I can think of plenty of events where this snack would go over just swimmingly!

Ingredients:
1 loaf Rustic French Bread
2 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
2 teaspoons vodka
“>vodka
1 teaspoon fresh lemon zest
4 or 5 thick slices pancetta, cut into thirds (if you do not like pancetta you can use ham or turkey as well even red peppers if you want to go the vegetarian route)
1 cup arugula
10 green olives, for garnish

Directions:
1. Use a brush to lightly brush on a small amount of olive oil on to each side of the bread while Panini maker or oven is heating up.
2. In a small bowl, whisk together the mayo, vodka and lemon zest.
3. Place the side of the bread with oil is on the grill or Panini maker, and layer with arugula, pancetta and a good drizzle of the vodka mayo. Place the other slice of bread on top, oil side up. Repeat as many times as you can to fit the sandwiches on the grill.
4. Grill for 3 minutes on each side or use a Panini press!
5. Garnish with olive-speared toothpicks and serve immediately.
Feel free to add particular dips or garnish that suits you or your party! Change it up and have fun with it!!

Tomato & Olive Lady Bug Baguettes

Tomato Olive Lady Bug Baguettes

Tomato Olive Lady Bug Baguettes

 

 

How cute is this idea for spring?!?! I love making fun finger foods for parties. The more creative the more fun I think it is. I love going to a party or even a dinner where someone has put a little extra thought into what they are serving by making it designed. I know it isn’t always easy and not everyone has the time but if you do why not play with your food? Every little ounce of effort counts and your guests will appreciate it.
This is a great way to get kids interested in eating foods they might not other wise be interested in. People and children alike tend to eat food that is attractive or fun looking. You can get people to try new things just by you being creative.

 

 

 

Ingredients:

Baguette
Cherry Tomatoes
Black Olives (pitted)
Flat Leaf Parsley
Chive Cream Cheese (any flavor you prefer really)
Smoked Salmon

Directions:

1. Cut the baguettes an inch to 2 inches in thickness
2. Toast the pieces lightly just so they have enough crunch but not so they get completely toasted.
3. Cut cherry tomatoes in half and de-seed (cut long ways so one side lays flat)
4. Cut black olive in half, through the middle, then cut that half in half as well.
5. Spread cream cheese on to baguette, just enough to lightly cover the bread
6. Place a piece of smoked salmon on top of the cream cheese
7. Next is a few pieces of flat leaf parsley on top of the salmon
8. Add the tomato and olive for the lady bug body.
9. Lastly, using a tooth pick use some cream cheese to make the eyes and do the same all over the tomato. Cut up tiny pieces of olive to use as the dots for the lady bugs back.

My Sensational Spinach Artichoke Dip

My Sensational Spinach Artichoke Dip

 

 

I made this over the weekend completely for experiments sake. I have never made it before and usually when that happens I completely ruin it. This was one of the very few times I made a masterpiece out of basic leftovers I didn’t want to throw out. I will say that I basically threw stuff in a dish and cooked it so the measurements may not be quite exact.

 

 

 

Ingredients:

1/4 cup fresh Chives
1/2 bag of cut frozen spinach
1 whole bag of frozen artichoke halves ( I used a bag from Trader Joes)
1/3 cup chopped white onion
1 15oz container of Skim Ricotta Cheese (I prefer using fresh ricotta but I happened to have a container of skim at the time)
1/4 cup Parmesan Cheese (sprinkle cheese)
1/4 cup Lite shredded Mozzarella Cheese (I also prefer to use fresh mozzarella but I had left over from another recipe)
1/2 cup Lite Shredded Cheddar Cheese
dried Celery Salt
dried Oregano
dried Parsley
Ground Black Pepper
Garlic Powder
Sesame Seeds
*all spices add to taste

Directions:

1. Preheat the oven to 450 degrees.
2. Put the frozen spinach and artichokes in a oven safe dish.
3. Add all of the ricotta but only some of the mozzarella, cheddar, and Parmesan cheese. I like to mix ingredients multiple times.
4. Chop the onion and chives then add to mixture with some more of the cheeses. You can premix the cheeses (ricotta excluded) as well which does make things a bit easier.
5. Add the spices, including sesame seeds, and mix well
6. Any left over cheese and spices add to the top and cover with aluminum foil
7. Put in the oven at 450 and let bake for 20-25 minutes ( I get up and check constantly because I have a habit of burning things)
8. Once dip seems cooked through take aluminum foil off and let bake for another 5 to 8 minutes or until top is brown.

I was going to add other vegetables like broccoli or leeks which would have chunked the dip up a bit but feel free to get creative! My dip was a perfect mixture of cheesy and veggie. I toasted some pita chips and went to town. You could also put this with pasta or even tofu!

Jack-O-Lantern Sweet Potato Fries

Jack-o-Lantern Sweet Potato Fries

Jack-o-Lantern Sweet Potato Fries

This is an extremely fun and quick recipe to add some holiday to your dinner. Jack-O-Lantern fries are a better alternative than using regular potatoes. I have made these before just not in shapes and the dipping sauce is delish. I get excited when I find fun themed foods that aren’t difficult to make because I am not all that good with a knife. I cut myself more effectively than any food.

 

 

 

Ingredients:
2 large sweet potatoes
1/4 cup olive oil or canola oil
1tspBrown Sugar (to taste)
2 tsp Cinnamon (to taste)
1tbsp Honey
2 tbsp Butter (I use Brummel & Brown it is a yogurt substitute)

Directions:
1. Preheat oven to 400 degrees F (200 degrees C)
2. Peel the skin from both sweet potatoes and slice the tips off.
3. Slice the sweet potato in 1/8″ thin slices. Use a small sharp knife to “carve” jack-o-lantern faces into each sweet potato.
4. Mix the a spice recipe and 1/4 cup oil in a bowl, then carefully toss jack-o-lanterns faces in seasoning/oil mixture till coated.
5. Place the sweet potato fries side by side on a cookie sheet and bake in preheated oven for 20-22 minutes, or until golden brown around the edges. Some may get slightly black on edges but that only adds to the flavor. Just don’t let them get to blackened.
6. While potatoes are cooking melt the Brummel and Brown slowly in a pot and add cinnamon, canola oil (less than a teaspoon), honey and brown sugar and stir until everything has melted. Once the sugar and honey have melted completely and sauce has thickened. take the mixture off the stove to cool.
7. When all of the fries are finished let cool and serve with dipping sauce and enjoy!

Stuffed Jack-O-Lantern Bell Peppers

Stuffed Jack-O-Lantern Bell Peppers

Stuffed Jack-O-Lantern Bell Peppers

Stuffed peppers are one of my favorite meals from my childhood. My mother made the best ones I have ever tasted. I still to this day cannot perfect mine. One thing she didn’t do was make them in to Jack-O-Lanterns!!! Halloween is one of my fave things and so are stuffed peppers so it is only fitting that the 2 should be combined.

Ingredients:
6 medium size bell peppers, any color
1 lb. lean ground chicken
1/2 lb. ground turkey
3 slices diced turkey bacon, uncooked
1 small onion, chopped
2 large carrots (or baby carrots)
12 oz. tomato sauce (a sweet-ish flavor)
1 1/2 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked white rice or brown

Instructions:
1.Preheat oven to 350 degrees F.
2.Grease an 8×8 inch baking dish.
3.Combine the ground chicken, ground turkey, bacon, onion, tomato sauce, grated carrot, Worcestershire sauce, garlic, salt, and pepper in a bowl.
4.Mix in cooked rice (please remember to cook the rice…it is a sad situation if you don’t)
5.Wash the peppers
6. Cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. (you can make any design you want)
7. Slice off the tops of the peppers, and scoop out the seeds and cores.
8. Stuff the peppers lightly with the stuffing mixture
9. Place them into the prepared baking dish so they lean against each other.
10. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy (about 1 hour depending on pepper sizes and how much you stuffed).

You can opt to stuff peppers with vegetarian meat options or vegetables. You can even put dips in them as long as the dip isn’t very runny but if it does happen to ooze out of the jack-o-lantern all the more creepy right??

Black Bean Taquitos

Baked Black Bean Taquitos

Baked Black Bean Taquitos

 
Mexican type foods have always been a favorite of mine. I am not sure what it is about the foods but everything about them makes me happy. I love spicy food, carbs, cheese, sauces and veggies! You can’t go wrong. I feel like there are a million different ways to switch up the dishes so you never get bored. I also think you can get much healthier with Latin dishes. It could just be me but I really never get tired of them and am always excited to try new dishes. It may be that I rarely ruin my latin themed food and that because I don’t eat animals I can enjoy my experiments much more than other dishes that have to be made into vegetarian dishes.

 

 

 

Ingredients

½ medium yellow onion
1 clove garlic
1 small jalapeno
½ tablespoon canola oil
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon cayenne pepper
½ teaspoon sea salt
½ cup black beans
¼ cup cilantro
6-8 corn tortillas
½ cup Colby or Pepper Jack Cheese (any cheese you prefer is fine)
Canola oil for brushing

Instructions:

1. Preheat oven to 425˚
2. Bring medium or large pot of water to a simmer.
3. In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4. Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5. Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6. Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7.  Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8. Roll tight and place seam side down on a baking sheet covered in parchment paper.
9. Repeat until all the filling is used. Brush each piece with oil.
10.  Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.

Mini Lasagna Cups

Mini Lasagna Cups

Mini Lasagna Cups

 

I made these amazingly delish little tidbits for a party I went to over the weekend and OMFG were they good! I will say next time I will use the sauce sparingly and perhaps add a different type of meat. I used turkey pepperoni which is always awesome but I think you need the added bulk to keep the cups from getting soggy.

 

 

 

 

 

 

 

Ingredients:

1 lb lean organic ground beef ( I did not use because beef is gross)
1 lb organic sausage ( I also did not use because sausage is gross)
1 cup organic spaghetti sauce
1 1/2 cups part skim ricotta cheese (fresh ricotta really is best if you can get it)
1/4 tsp sea salt
1/4 tsp organic ground black pepper
1/4 tsp organic red pepper flakes
1/4 tsp organic parsley
1/4 tsp organic oregano
1/4 tsp organic basil
1/4 tsp organic garlic powder
1/4 tsp organic onion powder
24 wonton wrappers ( I used eggroll wrappers because the store was out of wonton wrappers)
1 1/2 cups fresh mozzarella cheese
24 cupcake cups

Directions:

1. Preheat oven to 375 degrees.
2. Brown sausage and hamburger in a large skillet over medium high heat and drain. )Keep in mind I did not do this. I cut up turkey pepperoni and added it to the ricotta.)
3. Divide into 4 portions and reserve three for another night.
4. Add sauce to remaining meat mixture and stir to combine.
5. In a large bowl, combine the ricotta the and spices, stir to combine.
6. Place the cupcake cups in the muffin pan and take half the ricotta mixture and divide it among the 12 cups.
7. Top with half of the meat sauce, and sprinkle with mozzarella cheese.
8. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
9. Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden.
10. Cool in the muffin tin for 5-10 minutes before serving.