Pumpkin Cream Cheese Muffins with Streusel Topping

These might be up there with my favorite muffin ever. Think of a pumpkin cream cheese roll but much easier. I had this recipe bookmarked off of Brown Eyed Baker for quite awhile and decided to make them on Sunday afternoon so my son would have them before school on Monday morning. Everyone loved them so much I am making a second batch this week for my husband to take camping. These are so perfect for chilly mornings or a snack anytime!

Photo from Brown Eyed Baker

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Streusel:
½ cup all-purpose flour
1/3 cup granulated sugar
¼ cup pecans, roughly chopped (My son doesn't like nuts so I used old fashioned oats instead)
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

For the Muffins:
1½ cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
5 ounces (½ cup + 2 tablespoons) vegetable oil
½ teaspoon vanilla extract

1. Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. Form the mixture into a 12-inch log on a piece of plastic wrap, wrap it, and freeze it for at least two hours.

2. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside.

3. Make the Pecan Streusel: In a medium bowl, use a fork to combine the flour, sugar, pecans (or oats), butter, and cinnamon. Set aside.

4. Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.

5. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla.

6. Pour the pumpkin mixture over the dry ingredients. Use a rubber spatula to gently combine the batter, mixing just until the dry ingredients are moistened.

7. Remove the cream cheese from the freezer, and divide it into 12 1-inch slices.

8. Scoop a small amount of batter into the muffin cups. Place 1 slice of the cream cheese log right in the center of each cup, then fill with the remaining batter.

9. Sprinkle the pecan streusel on top of each muffin. Press on the streusel lightly to make sure it adheres to the batter.

10. Bake until golden, about 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator. Let them come to room temperature before serving, or warm briefly in the microwave to take the chill off.

Enjoy!

Citrus Poppyseed Scones with Glaze

So it is safe to say with a brand new baby at our house, posting here probably won't be happening too often but I did want to quickly share this recipe because its great for spring. I have about two seconds to tell you that these are delicious & pretty simple. Give them a try!

The citrus flavor is up to you. You can make these with orange, lemon or grapefruit.

Recipe source: Slighly adapted from Good Life Eats


What You Need: {Scones}
2 tablespoons zest {grapefruit, lemon, or orange}

2/3 cup sugar

4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons poppy seeds
1 cup cold butter
2 large eggs, plus an extra for the egg wash
1/2 cup buttermilk
1/4 cup citrus juice (grapefruit, lemon, or orange)
1/2 teaspoon vanilla extract

{Glaze}:
1/2 cup powdered sugar
1-2 tablespoons citrus juice

Directions:

In a small bowl, combine the sugar and zest. Rub the zest and sugar together with your fingers to release the oils.

In a large bowl, combine the flour, baking powder, sugar, salt, zest, and poppy seeds. Cut the butter into the flour mixture. Set aside.

In a smaller bowl, combine the 2 eggs, buttermilk, citrus juice, and vanilla. Whisk until well combined. Make a well in the center of the flour mixture, pour in the egg mixture and stir until it comes together. Whisk the additional egg in a small bowl combined with 1 tablespoon water. Set aside.

Turn out on a lightly floured counter and knead a few times until it holds it's shape. Divide into two equal portions (a kitchen scale helps with this) and roll into an 8 or 9 inch circle. Dust the bottom of the circles with flour.

Cut each circle into 6 or 8 triangles. Place the triangles on a parchment lined baking sheet. Lightly brush with the egg wash, then bake for 15-25 minutes at 350 degrees F, or until golden and cooked through.

Cool on a wire rack.

Make glaze by whisking together the powdered sugar and 1 tablespoon of citrus juice at a time until you reach the desired consistency. Drizzle over the scones & serve. Enjoy!

Pretzel Bites

If you have been to purchase a big pretzel lately, you might have seen they are making little pretzel bites now that come in a cup. My son loves these little bite size snacks when we go to the mall. I made these  for Superbowl Sunday after coming across the recipe at My Kitchen Cafe. Yeast breads are my weakness in cooking, but these are really easy. We had them with an incredible hot chorizo dip that I will share the recipe for later. These turn out chewy on the outside, soft on the inside, warm and buttery. Very good and a fun and different snack, especially for kids!

*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam  about 5 minutes) before adding it to the flour and salt.

*Makes about 2 dozen pretzel bites

*Printable Version*

Dough:
2 1/2 cups  all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water

Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. The high heat is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved.  You may not get the baking soda to dissolve. Just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. 

Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all.  Eat the pretzels warm, or reheat them in an oven or microwave on low heat. Enjoy!

Baked French Toast Sticks

We all know kids like to eat things they can dip, and there are fast food chains out there who serve up french toast sticks, as well as the frozen food section. We had long ago tried the frozen variety and I thought they were just really greasy and soggy and didn't buy them again. Well here is a way to make your own at home, baked, hot from the oven. My little food critic said that these were the "best breakfast ever" and that we should make them all the time! Now that being said, I knew my little boy would not want the crunchy coating so I only coated half of the pieces in cornflakes and gave him the plain. {So picky!} But personally I loved the crunchy coating so decide according to your taste!

*Printable Version*

What You Need:
6 slices texas toast {preferably day old}
4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 cup crushed cornflakes or frosted flakes
powdered sugar, optional

Directions:
Preheat oven to 425 degrees. Prepare a greased baking sheet.
Cut each piece of bread into thirds and place into a 13x9 baking dish.
Whisk together the eggs, milk, sugar, vanilla and cinnamon and pour over the top of the bread, turning to coat. Place the coated pieces on the greased baking sheet and sprinkle with the crushed cereal, if desired. Turn to do both sides, if desired. Bake for 8-10 minutes on each side or until golden. Remove from oven and let cool slightly. Sprinkle with powdered sugar, if desired. Serve with syrup for dipping. Enjoy!

Pizza Dip & Lemon Cheesecake Fruit Dip {Two For One}

With Superbowl coming up this weekend, I thought I would share two dip ideas, one savory and one sweet. I would love to have a party but just don't have the energy at 7 or so months pregnant! I do plan on making some yummy snacks for just our family. I really want to try these. Don't they look fun? Anyway, both of these are some of my favorites. Give them a try!

*Printable Version*

Lemon Cheesecake Fruit Dip:

1 {6 oz}container lemon flavored yogurt
1 {7 oz} container marshmallow cream
1 {8 oz} container whipped cream cheese
Zest of one lemon {Optional}

Combine all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lemon if desired. Serve with apples, strawberries or your favorite fruit!

Hot Pizza Dip:
8 oz cream cheese, softened
14 oz jar pizza sauce
1.5 cups mozzarella cheese, shredded
16 oz can black olives
2 oz sliced pepperoni

Press cream cheese into the bottom of 9 inch square or pie pan. Spread pizza sauce over the cream cheese and layer the remaining ingredients in order. Bake at 350 degrees for 25 minutes.

Chewy Cran-Apple Granola Bars

Here is a good homemade snack that I thought was really easy to throw together. I liked that these were really good without adding sugar, corn syrup, or sweetened condensed milk. Many recipes I see for homemade granola bars have at least one of these and might as well be cookies. Anyway, I plan on using this recipe all the time as well as changing up the ingredients for fun. This recipe calls for 1/2 cup of each of the dried fruit, but I wanted more fruit so next time I will probably up those to 3/4 cup each. Great, healthy snack!

Recipe and Photo courtesy Real Mom Kitchen

*Printable Version*

What You Need:
3-1/2 cups quick-cooking oats
1/2 cup whole almonds, chopped
1/2 cup sliced almonds
1 egg, lightly beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup shredded coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Directions:
1.Spray a 15-in. x 10-in. x 1-in. baking pan with cooking non-stick cooking spray. Add oats and almonds to the pan. Bake at 350° for 15 minutes or until toasted, stirring occasionally.

2.In a large bowl, mix the egg, butter, honey and vanilla together. Then add the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir to coat.

3.Then stir in oat mixture and press into a 15-in. x 10-in. x 1-in. baking pan that has been coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool completely on a wire rack. Cut into bars. Store in an airtight container. Enjoy!

Spiced Pumpkin Butter

This recipe took care of three things for me. One, I had quite a bit of extra canned pumpkin left from stocking up in the fall. Two, I always like to make some sort of homemade gifts for Christmas and have done pear butter in the past with good results. And three, made my morning toast ten times better with its delicious-ness! This recipe from Multiply Delicious is incredibly easy. In fact, I mentioned I've done pear and apple butter in the past and this is so much less work since there is no fruit to clean and peel. You may have seen popular store bought versions of it at Trader Joe's or Williams-Sonoma. This recipe will make you around 3-4 pints. I doubled the recipe, used half pint jars, and got 14 out of it.
This is what I would do if you are planning to use it for gifts. You can use these for neighbors, to add to gift baskets, etc.

*Printable Version*

What You Need:
4 cups Pumpkin Puree {will take a bit more than 2 15 oz cans}
1 1/4 cup maple syrup
1/2 cup apple juice
1 tablespoon lemon juice
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Instructions:

In a 5-quart pot, combine all ingredients. Bring to boiling and then reduce the heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. The mixture will probably spatter as it comes to a boil so watch carefully or it will be all over your kitchen! {This may have happened to me!} Keep stirring and as it loosens up this will stop.

If you are canning:
Ladle into HOT sterilized jars leaving 1/2 inch headspace. Keep jars on a towel. Wipe rims and immediately add sterilized seals and rings. Do not disturb for 24 hours. Mine did not seal right away but were all sealed within the hour.

If you are not canning, ladle into freezer containers or refrigerate and use.

Serve with bread, biscuits, or toast. Enjoy!

Strawberry Ghosts and Ghost Cookies

Here are two fun ideas to add to your Halloween party or meal. Both are incredibly easy, fun for kids and yummy to eat! I got both of these recipes from Taste of Home.

What You Need: {Strawberry Ghosts}
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips
Directions:

Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes.

In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

What You Need: {Ghost Cookies}
1 pound white candy coating, coarsely chopped
1 package (1 pound) Nutter Butter peanut butter cookies
Miniature semisweet chocolate chips

Directions:

In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.

Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container. Yield: about 3 dozen. Have fun & enjoy!

Halloween Jell-O Worms

This week I am going to be posting some fun Halloween recipes that would be great for parties or just fun for the family. The first one I am posting I made last year as part of our Halloween night dinner and will do again this year. The pictures I am sharing are from last year's dinner and are not very good pictures but give you an idea of what fun things I like to do for the holiday.

For these fun worms, it's important to use a tall, slim container to hold the straws, such as a 1 liter orange juice or milk carton (be sure to use something with a 4 cup capacity). The straws should fit tightly together. If you use too large a container, the gelatin will run right back out before it sets. Also, be sure to buy the straws with the flexible neck, as they give the worms the most realistic "earthworm" appearance. Recipe makes about 100 long worms.

What You Need:
1 pkg. (6 oz) purple gelatin {raspberry or grape work}
3/4 oz. unflavored gelatin {usually found by the canning supplies}
3 C. boiling water
3/4 C. whipping cream
green food coloring, as needed
100 plastic straws

Directions:
In a medium, heat safe mixing bowl, stir together plain and flavored gelatin powders.  Pour boiling water over, stirring until gelatin is fully dissolved.  Allow gelatin to cool til only slightly warm. Stir whipping cream into the gelatin mixture. Stir in green food coloring (you'll probably need 10 drops or more) until your gelatin gets that purpley-brown-grey color of earthworms. With your 100 straws fully extended and snug in your chosen container, pour the gelatin mixture over the straws, filling the container. Cover container and chill at least 8 hours. You can make them and store them this way up to two days in advance of serving. Remove straws from their container. Cutting or ripping a disposable container away is easiest. With hot tap water running, place batches of 4-5 straws under hot running water for a couple quick seconds. Remove "worms" from their straw casings, pressing with fingers and running down the length of the straw, sort of "squishing" the worm out. Set on waxed paper to set up.  Repeat until all worms are removed. Chill, covered, on waxed paper. Serve in a chilled bowl, as pictured. I put crushed chocolate cookies in the bottom first to look like dirt. Have fun and enjoy!

After School Peanut Butter & Honey {Chocolate} Popcorn

For the next week I have a lot of fun recipe ideas for you for Halloween. I have made it a tradition at our house to make a Halloween dinner and I have some breakfast and snack ideas too. For today though...
I found this recipe at Real Mom Kitchen and because it has "after school" in the title, suggests its target is children. While I think this would be a fabulous after school snack that kids would love to eat and also help with in the kitchen, I think its an awesomely addicting snack for anytime, any age. I have company coming this weekend and wanted this out for people to snack on but I'm not sure there is going to be much left by the time they arrive. I had this together in less than five minutes and had all of the ingredients in my pantry. I adore this and will be making it over and over again. Think the soft chewiness of caramel corn without the mess. I ended up drizzling melted chocolate chips over the top of mine also but this is optional!

What You Need:
8 cups popped popcorn {1 bag of microwave if that is what you are using}

1/2 cup sugar
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon vanilla {optional, I did not use}
1/2 cup melted chocolate {I just used chocolate chips}

Directions:
Use a large bowl to hold popped popcorn. In a small saucepan, combine sugar and honey. Bring to a rolling boil. Remove from heat and stir in peanut butter until smooth. Add vanilla, if using. Pour peanut butter syrup over popcorn and stir to coat. Spread out on to a cookie sheet. Drizzle with chocolate, if using. Enjoy!

Chicken Pesto Muffin Bites

I found this yummy little appetizer over at Multiply Delicious a few months ago and am just getting around to sharing. Now you could just use the crescent dough and same directions, but change to any kind of filling you prefer. This one is really good if you are a pesto fan but I was thinking for kids that pizza fillings would be great and fun for them to help assemble. You could also use cream cheese and veggies like spinach and broccoli. Very tasty and easy!

What You Need:
1 can (8oz) Pillsbury Crescent refrigerated seamless dough sheet
1/4 cup homemade pesto or store bought
3 Tbsp sundried tomatoes, diced {I did not use}
1/2 cup shredded cooked chicken
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
OR make up your own filling!

Directions:
Preheat oven to 375 degrees. Spray a 6 cup muffin pan with cooking spray. Set aside.

Unroll dough sheet on a cutting board. Spread dough evenly with pesto. Top with shredded chicken, sundried tomatoes, and cheeses.

Using a pizza cutter, cut dough in half lengthwise, then cut each half crosswise into thirds to make 6 equal pieces. Starting at the short side, roll up each piece; place seam side down in muffin cup so center of dough piece is on bottom and ends of dough are facing up.

Bake 15 to 20 minutes or until tops are golden brown. Let the muffins cool for about 5 minutes and remove from pan. Best served warm.

Baked Zucchini with Mozzarella

You may have noticed I don't post a ton of vegetable recipes. The main reason for this is that most of the time, I use Bird's Eye Steamfresh to add veggies to dinner. The fact that its super easy is one reason but I their veggies are green, crisp and don't have that "frozen" taste. I also love that there is no produce to go to waste when the veggies are frozen. So there's my product plug. Now, there are some other things we often have in the house such as asparagus and squash. I love zucchini in lots of different ways and thought I would share a version I tried recently. You might even try using a little breadcrumbs or parmesan to get a crispy crust. Sort of that fried zucchini thing without the fried. I might have eaten an entire one by myself...

What You Need:
2 medium sized zucchini
Johnny’s Garlic Spread & Seasoning {If you don't have this or can't find it, just use salt and pepper with garlic powder and some parsley}
2 cups shredded mozzarella cheese

Directions:
Slice your washed zucchini up into 1/2 inch rings. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt {or use the alternative}. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, place cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Enjoy!

Whole Wheat Muffins with Peanut Butter and Banana

I am always looking for ways to do three things: One, get healthy foods into my kid that he will actually eat. Two, change up breakfast so it is not always boring cereal. And three, use my freezer full of overripe bananas. Well this recipe accomplishes all of those things plus I hope a little more for you. School is starting and these would make an absolutely perfect after-school snack. Relatively healthy and with flavors kids enjoy, I don't think you can go wrong. I made quite a few adaptations to the original so I will post both.

What You Need:
1 cup white whole wheat flour { I used 1/2 cup white flour and 1/2 cup whole wheat flour}
2 tbsp unsalted butter, at room temperature
3 tbsp peanut butter {use natural if you prefer}
1/2 cup packed light brown sugar
1/2 cup milk
1 egg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup mini semi-sweet chocolate chips {I used half chocolate and half cinnamon chips}
1/2 cup ripe mashed bananas (2 bananas should be more than enough}

For Streusel Topping:
1/4 cup whole wheat flour
1/4 cup old fashion rolled oats
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
2 Tbsp peanut butter {I used 1 tablespoon peanut butter and 1 tablespoon Nutella}
1 Tbsp unsalted butter, at room temperature
1/4 cup mini semi-sweet chocolate chips {I used cinnamon chips}

Directions:

Preheat oven to 375. Line muffin tin with paper liners; set aside.

For streusel topping: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar and cinnamon. Cut in peanut butter, Nutella if using, and butter until crumbly. Stir in mini chocolate or cinnamon chips and set aside.

For muffins: In a large bowl, combine the butter and peanut butter and beat with an electric mixer until creamy, about 30 seconds. Add 1/2 cup flour, light brown sugar, 1/4 cup milk, the egg, baking powder, baking soda, and salt. Beat with electric mixer on low speed until combined. Add remaining flour and milk. Beat on low speed just until combined, scraping down the sides of the bowl. Stir in banana and mini chocolate/cinnamon chips.

Spoon batter into prepared muffin cups, filling two-thirds full. Generously sprinkle streusel topping over filled muffin cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Allow muffins to cool on wire rack for 5 to 10 minutes; serve warm. Makes 12 muffins. Enjoy!

Slushy Fruit Cups

I have been so busy this past week or so but I am back and have tons of recipes I'm wanting to share. The last post was a Father's Day post with four recipes included and I'd like to separate those out and repost them so they are more searchable. Those are some I don't want people to miss! But back to today!

 When I made the Asian Beef Flank Steak, it called for unsweetened pineapple juice and the only one I could find was a huge can. I needed to do something with what was left. Besides that I also had some kiwi that needed to be used so this is what I decided to do. My little boy just loves these and plus he had fun helping make them. This is a great recipe to use as a healthy snack or a nice change up for breakfast.

What You Need:
8 oz unsweetened pineapple juice
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen berries
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple
4 kiwi, peeled and sliced
10-12 clear plastic cups (10 ounces)

In a large bowl, mix pineapple juice, orange juice concentrate, water, sugar, lemon juice and fruit.

Spoon 3/4 cupful into each plastic cup. I placed cups in a baking pan so they would not tip and placed them in the freezer until slushy. Once frozen and for future days, remove from the freezer 15-20 minutes before serving. Grab a spoon and enjoy!

Roasted Red Pepper Dip

I've been making this for quite a few years so I am not sure where I got the recipe. We are planning a picnic this weekend and this came to mind. As its starting to warm up (a little) all the fresh colorful veggies are starting to look better and yummy red peppers are no exception! This has always been popular at get togethers and only has 4 ingredients.

What You Need:
1 red bell pepper, cut into sections, seeds and ribs removed
1 8 oz package cream cheese, softened
1/4 cup sour cream
4 cloves garlic, peeled and whole
salt and pepper to taste

Directions:
Preheat oven to 450 degrees. Grease a cookie sheet/baking pan or drizzle with olive oil and place peppers and garlic onto the pan. Bake until garlic is soft and peppers are golden around the edges and tender. Let cool. Combine sour cream and cream cheese. Put pepper and garlic into a blender or food processor and puree. Combine with the cream cheese mixture. Add salt and pepper to taste. Serve with chips, veggies, pitas or crostini bread.

Cinco de Mayo Black Bean Salsa

You can call this a salsa, salad or dip but it is super simple combo you can serve with tortilla chips or over rice, chicken, etc. My favorite way to eat this is topped on a  crostini. I just use a baguette, slice, brush with oil and toast under the broiler. (Similar to a bruschetta-type bread). Great recipe for a get-together! The Caribbean black beans are just near the regular black beans but I notice sometimes my store has them and sometimes they don't. This is just a type seasoned with spices and tropical flavors. If you can't find them, just use the regular black beans.

What You Need:
1 can Caribbean black beans
1 can diced tomatoes
1 onion, chopped (green, sweet, whatever your preference)
1 diced avocado
chopped cilantro (or parsley if you prefer)
Optional ideas:
1 drained can of sweet or mexican corn
2 Serrano, yellow or chipotle peppers, julienned or diced
1 diced mango

Dressing:
3 tablespoons fresh lime juice (3-4 limes)
2 tablespoons olive oil
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
or, salt and pepper to taste
OR, use your favorite spicy bottled vinaigrette.

Combine ingredients and set aside. Mix dressing and combine with salsa mixture. Let sit refrigerated overnight!

Pine Nut and Sage Cheese Crisps

These make a good snack or appetizer and are really easy! This recipe came from Food Network. As soon as I saw the picture, I had to try them. I let mine cook a little too long and it did give them a slightly burnt taste so I would watch them carefully!

What You Need:
6 oz asiago cheese, shredded
1/2 cup chopped pine nuts
1 tablespoon ground sage

Directions:
Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment lined baking sheet. Sprinkle each mound with 1/4 teaspoon each chopped pine nuts and sage.

Bake at 425 degrees until the cheese is golden and the edges are slightly crisp, 8 to 10 minutes. Remove each crisp with a thin spatula and gently curl around a rolling pin, then cool on a rack. Snack away!