Taco Dip

I was recently introduced to this dip at a girls night.  My friend Tiffany brought it and I could not get enough.  It was such a nice change that accompanied her veggie tray.  I'm so bored of the usual ranch dip that comes with a veggie tray.  Then - a few days later she brought it again to a holiday party and I again loaded up my plate with veggies that this awesome dip.

Not only is this dip awesome with veggies, but I dipped a few tortilla chips in it too - and it was divine.

Nom Nom Nom

 I could dunk veggies and chips and bread and crackers in this stuff all day long.  (Do you like my New Years nails?  I may or may not have a slight nail polish obsession.  This is Ciate Headliner with Nicole Kardashian Kolors Rainbow In The S-kyllie.)

This dip is super easy to whip together.  That's kind of my theme, huh?  Super easy, minimal ingredients, BIG flavor.  I love a recipe that is simple with amazing results, and this is no exception.

What's your favorite part of a veggie tray?  Lately I've been really in to the celery...which is weird...cause I've never been a big celery fan.  Regardless of your fav veggie - this dip will make it one thousand times yummier!  Promise.

1/2 cup light mayo

2/3 c plain non-fat greek yogurt

1 TBSP ranch dressing mix

1 TBSP taco seasoning

Combine all ingredients and stir until incorporated.  Serve with veggies, chips, or bread.  Refrigerate leftovers.

Sweet Fruit Salsa with Cinnamon Sugar Chips

I first ate this tasty little snack at a craft night.  My friend made it and I couldn't help but to keep going back for seconds.  I love making this in the cooler months for a few reasons.  The first is that it is a little bit of freshness and lightness amongst all the baking and feasts we eat in the winter.  The second is the Mission brand tortilla chips releases a limit edition cinnamon sugar tortilla chip that pairs PERFECTLY with this salsa!  I'll talk a bit more about the chips in a second...

 This salsa is not what you are thinking.  It is sweet, full of fruit, with a lightly tasty glaze.  Not only is this yummy with cinnamon sugar chips it would be great atop waffles, or atop a sugar cookie spread with cream cheese frosting.

I've served this at numerous parties and functions and I ALWAYS get asked for the recipe over and over again.  If you know how to chop a few apples, you can pull this recipe off like a pro.

2 golden delicious apples, chopped pretty small
1 pint strawberries, cut into small pieces
2 kiwi, cut into small pieces
1 pint raspberries
1 pint blackberries
1 TBSP seedless raspberry jam
1 TBSP brown sugar
1 TBSP white sugar
Cinnamon Sugar Chips

I like to start with the glaze.  In a medium bowl I combine the jam and sugars.  Stir until smooth.

Chop all fruit and place in the bowl with your glaze.  After all fruits are added gently fold the fruit into the glaze until it coats everything.

Serve with Cinnamon Sugar Tortilla Chips or Cinnamon Sugar Pita Chips.  If you are craving the cinnamon tortilla chips and they are no longer available on the shelves - make your own!  It's a cinch!  Check out the recipe for your standard tortilla chips HERE, and then instead of adding salt, sprinkle with cinnamon and sugar.

Bacon Wrapped Water Chestnuts

I've enjoyed this little appetizer since I was a kid.  Our next door neighbor growing up is SUCH a good cook, and I remember her making these for special occasions - New Years Eve, Christmas, etc.  They were always a favorite, so naturally my mom asked her for the recipe...and in turn I asked my mom for the recipe the first time I had to make an appetizer for a party.  EVERY TIME I make these they are the first thing to be eaten up.  I have never saved any of these as leftovers, because there are never any left to save!

I have shared this recipe time and time again, and it is so terribly easy that it will surprise you.  It will make your house smell pretty much like heaven, and your guests will feel like they are in heaven when they eat them.  These were lovingly called pockets of love by a few of my friends from San Diego.  They requested I make them every Christmas.  Even my vegetarian friend would eat a few, ha ha!

So - make these this Christmas for a party, or just for yourself!  You won't regret it.

1 1/2 pounds bacon

2 cans whole water chestnuts

1 cup barbeque sauce

1 cup honey

toothpicks

Cut your bacon in half.  Wrap each water chestnut with bacon and secure it with a toothpick.  Place in a 9x13 cake pan that has been sprayed with non-stick spray.

Combine barbeque sauce and honey and whisk to combine.  Drizzle over water chestnuts.

Bake at 400 degrees for 1 hour, or until bacon begins to crisp.

Serve warm.

Fresh Pesto Shrimp

It's no secret - I LOVE shrimp.  Seriously one of my favorite foods.  I like it grilled, roasted, cold with cocktail sauce, fried, in pasta...I could go on and on...but I'll stop so I don't end up sounding like Bubba Gump.

I stumbled upon this tasty shrimp recipe a few years ago.  I've prepared it roasted in the oven and on the grill.  Both are delicious.  Prepared roasted the flavors are rich, and grilled the flavors are fresh.  Pictured here I have grilled it.  I prefer grilling in the summer months - keeps your house cool.  If you really want to make this recipe more "semi-homemade" just buy pre-made pesto.  I've done it and it was just as good!

This dish works as an appetizer (served this at Christmas) or a main dish (like we had tonight).  Really versatile.

Ingredients

1 pound uncooked, peeled and deveined shrimp

1 cup basil leaves

1 clove garlic

1/4 cup pine nuts

1/3 cup olive oil

1/4 cup fresh grated parmigiano reggiano

salt and pepper to taste

crushed red pepper flakes

lemon wedges for garnish

Start by preparing your pesto, if you're using store-bought skip this step.  In a blender or food processor (I use my magic bullet) combine basil, garlic and pine nuts.  Pulse until basil is roughly chopped.  Add cheese and olive oil and blend until smooth.  Add salt and pepper to taste.

Toss shrimp with the pesto in a gallon size ziplock and let marinate for 20 minutes in the fridge.

Thread onto skewers and sprinkle with crushed red pepper flakes.

If grilling: Preheat grill and cook over medium heat for about 8-10 minutes, turning once, until shrimp is opaque and pink.

If oven roasting: Preheat oven to 400 degrees.  Arrange skewers in a single layer on a baking sheet lined with parchment paper.  Roast until shrimp is opaque - about 8-10 minutes.

Transfer to a platter and serve immediately.  Garnish with lemon wedges.

Spinach Dip

Several months ago I was at a craft night.  My friend Kelly brought this spinach dip and I couldn't get enough.  It was simple, flavorful, and yummy.  I asked her for the recipe and it is seriously a cinch!  Minimal ingredients, but lots of flavor!

1 10oz package Frozen Spinach, thawed, cooked, cooled, and drained (I use the microwave)

16 oz Sour Cream

1 cup Mayo

1 pkg Knor Vegetable Recipe Mix (found by the soup)

Combine all ingredients and chill in the fridge for 2 hours.  Serve with your favorite dippers.

Homemade Chipotle Salsa

One of the things I love about eating at a place like Baja Fresh or Rubios is the Chipotle Salsa.  I love smooth, pureed salsa with lots of flavor and kick.  This salsa recipe is just that!  My husband loved this stuff and requested that it be made again - that is always a good sign!

1 can (14 oz) Fire Roasted Tomatoes

1 cup fresh cherry tomatoes

1/2 cup white onion, chopped

2 cloves garlic, chopped

1 whole jalapeno, chopped

4 chipotle peppers in adobo, plus 2 tsp of the adobo sauce

1 tsp salt

1 tsp pepper

1 bunch of cilantro

1 lime, juiced

Combine all ingredients in a blender and puree.  Transfer to a container and refrigerate. 

Grandma Kaye's Fresh Salsa

I got this recipe from my Grandma Kaye - not only is is super easy and quick, but it's super yummy to boot!

(Pictured below chopped finer in the food processor)

3 Medium Roma Tomatoes
1 Bunch of Cilantro
1 Bunch of Green Onions
1-2 Jalepeno Peppers
1 tsp Kosher Salt
1 Avacado
Juice of 1 Lime

Chop all ingredients and combine. Can be processed in a food processor for a finer salsa.

Bob's Guacamole

My husband, Jim, grew up in a town in northern San Diego called Fallbrook.  The town is known for its avocado groves.  They claim the title of "The Avocado Capitol of the Country."  They even have an avocado festival there each year.  So -people that grew up there probably know a thing or two about avocados. :)  Jim's brother, Bob, makes this guacamole and it's awesome!  I hate having big chunks of onion or cilantro in my guac so this recipe is right up my alley!  You get all the flavor without the chunks!  Thanks Bob for a great recipe!

2 Large Avocados
1/4 Onion
1 Serrano Chili Pepper, seeds removed
1 Lime
1 Large Roma Tomato
Salt to Taste

1. In a Blender puree juice from lime, onion, serrano chili (seeds removed) and 1/3 of the tomato.

2. Pour Mixutre into a bowl and add avocados

3. Pulse remaining tomato in blender until chopped. Add to bowl and stir/mash to desired consistency.  I like to use a potato masher.

5. Add salt to taste

Mini Appetizer Kabobs

My mom makes these little appetizer and they are the perfect little bite.

1 can black olives
1 jar baby dill pickles, cut in half
1 block montery jack cheese, cubed

Thread one of each onto a toothpick and enjoy.

Sweet and Sour Meatballs - the easy way

1 package frozen meatballs
1 jar chili sauce
1 jar grape jelly

Combine all ingredients in a crockpot and cook on low for 6-8 hours.

Shrimp Dip

16 oz sour cream
1 can tiny shrimp, drained
pepper to taste
potato chips

Combine all ingredients, crush shrimp with a fork.  Serve with potato chips.

Shrimp, Chili Sauce, and Cream Cheese Appetizer

1 block cream cheese
1/2 jar Grandma's Chili Sauce
1/2 can tiny shrimp
crackers

Place block of cream cheese on a platter.  Top with chili sauce and shrimp.  Serve with crackers.

Sweet and Spicy Mixed Nuts

This unique blend of spices creates and wonderful sweet and spicy nut!

Ingredients
4 TBSP Corn Syrup
4 TBSP Sugar
1/4 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1/4 tsp Chinese five spice powder
1/8 tsp ground cumin
1 TBSP fresh squeezed orange juice
2 cups fancy mixed nuts

1. Preheat oven to 350 degrees. Line a cookie sheets with greased parchment paper.
2. In a bowl, combine all ingredient except nuts. Add nuts, mixing gently to coat.
3. Spread nuts onto cookie sheets and bake 5 minutes - then stir to coat. Bake another 10 minutes or until bubbly.
4. Immediately turn nuts onto a sheet of parchment paper, and the coating hardens quickly. Keep turning and separating the buts until they are no longer sticky. Nuts should be cooled individually, not clumped together. Makes 6-8 servings.

Oven Roasted Pesto Shrimp Skewers

Oh wow, these are delicious as an appetizer, or an entree! They are quick, simple, and easy to make and the results are so tasty!

Ingredients
1 package frozen uncooked peeled and deveined medium shrimp - about 60 total.
1 container prepared pesto
1/2 tsp red pepper flakes
Wooden Skewers

Directions
1. Position oven rack in the upper third of the oven and pre-heat to 400 degrees. Soak skewers in water for 10 minutes.
2. In a bowl combine shrimp and pesto. Thread 2 shrimp onto each skewer.
3. Arrange the skewers in a single layer on a baking sheet lined with parchment. Sprinkle with red pepper. Roast the shrimp until opaque - about 8 to 10 minutes. Transfer to serving platter.

Spinach Balls Appetizer

Jim's brother's family always makes these around the holidays. I gave them a shot at a girls night and they were a hit!

Spinach Balls

2 10-oz packages of frozen chopped spinach, thawed and drained

2 cups Italian bread crumbs

1 cup grated parmesan cheese

1/2 cup butter, melted

4 eggs, lightly beaten

salt and pepper to taste

1. Preheat oven to 350 degrees.

2. In a medium bowl combine all ingredients. Shape into 1 inch balls.

3. Arrange on a lightly greased baking sheet and back for 10 - 15 minutes until golden brown.

Dipping Sauce

1/2 cup dry mustard

1/2 cup white vinegar

1/3 cup sugar

1 beaten egg

1. Combine all ingredients in a saucepan and cook until just boiling. Can be served warm, or room temp.

Teriyaki Chicken Rumaki

I got this chicken appetizer recipe from a magazine and tried it out at a recent get together. It was delicious and liked my everyone!

1 LB Skinless, Boneless Chicken Breakst halves, cut into 24 pieces

12 bacon slices, halved crosswise

6 green onions, trimmed and each cut into 4 pieces

1 cup thin red sweet pepper strips

½ cup teriyaki glaze

1. Soak 24 4 to 6 inch skewers in water for 30 minutes.

2. Preheat oven to 375 degrees. Wrap chicken with bacon and thread each skewer with bacon wrapped chicken, green onion, and pepper. Place in a 10 x 15 baking sheet.

3. Bake for 8 minutes. Brush with teriyaki glaze and bake about 16 minutes more or until bacon is cooked through.

Slow Cooker Spinach Artichoke Dip

9 oz frozen spinach, thawed and drained

1 14oz can of water packed artichoke hearts, drained and chopped

1/2 cup canned alfredo sauce

1/2 cup mayo

3/4 tsp garlic salt

1/4 tsp pepper

1 cup grated parmesan cheese

1 loaf sour dough baguette, sliced

1. Mix all ingredients, except for bread in a slow cooker. Cook on low for 2 hours. Serve with bread.

Pumpkin Pie Dip

This appetizer is perfect for the holidays!

6 oz low fat cream cheese

1/2 cup brown sugar

1/2 cup pumpkin pie filling

2 tsp maple syrup

1/2 tsp pumpkin pie spice

1. Beat all ingredients together. Cover and chill 30 minutes. Serve with apple slices, pears, and ginger snaps.

White Chocolate Dipped Strawberry Mummies

This was a fun Halloween treat! I bought the candy eyes on a baking supplies website and used white candy melts for the decorating.

1 pint of strawberries, washed and dried well

2 bags of white candy melts

candy eyeballs

1. Melt 1 bag of candy melts per package instructions.

2. Dip each strawberry into white candy melts and immediately place candy eyeballs into the wet chocolate. Set on a sheet of waxed paper to harden.

3. Melt second bag of candy melts and place in a large ziplock bag. Cut the tip of one corner of the bag off and drizzle stripes of chocolate over strawberries.