Creme De Menthe Brownies Filed under ( dessert, food tip, holiday food, party food )

Okay, it's no surprise at this point that I am a huge fan of the mint chocolate, especially at Christmas time. So, last year, while dedicating my life to the Food Network channel, Paula Deen blessed my life with mint brownies from heaven! These brownies are AMAZING and so rich. I just add entire Andes mints into the brownies, rather then the chips, mostly because mint chips are hard to come by here in Philly. Also, if you want a serious mint brownie, add mint extract into the frosting rather then vanilla. And for those of you that aren't mint fans (I got your back Jordan!), just add regular chocolate chips and you will have some killer fudgy brownies.


Thanks Paula Deen!!

Ingredients
1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:
1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk


Directions
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.



*Baking Tip: If you plan to plate your bars, but hate that awkward process of cutting them and then digging them out of your pan, bake them in parchment paper. Then, once they are cooled and frosted, just lift them out of the pan, peel away the paper (it sticks to nothing), and you will be able to cut and plate them very cleanly and easily.

Gingerbread House Party and Happy Holidays! Filed under ( Appetizers, cakeballs, candy, Cookies, gingerbread houses, party food, veggies )

Seeing as this is in fact a Blog About Food, I figured it would be only appropriate to post my gingerbread house party. This is the second one I've done in a row, and I'm really hoping it becomes an annual thing, it's so much fun, especially since the entire thing is involving food!

About a month before the party I make the gingerbread houses, which are the same houses my mom has been making for us our entire lives. They are small and simple, but made out of real gingerbread and are so cute. I freeze them, and then the day before the party, I assemble them with hot glue. It's probably not the most traditional way to assemble them, but it's non-toxic, peels right off, and ensures the fewest broken down houses. I also provided the frosting and piping bags, and then everyone brings a different candy to decorate with.


And here you have the fabulous people that came! You'll notice there are no kids, I think adults should be able to have some good, old fashioned Christmas fun too, don't you! I love these girls. Lots of laughing, eating, and staying up way too late, so fun!

And on to the food.

In the crockpot are Li'l Smokies, dressed in a very complicated sauce of ketchup and mustard. Sounds a bit too simple, but trust me, it's fantastic, and everyone is surprised when they find out that's all it is. There was also a veggie tray with a side of ranch dip (gotta keep the veggies around during the holidays!)

Alissa, from Spunky Girl Eats, brought her fabulous stuffed mushrooms, which disappeared SO quickly. Oh my gosh these were good!

I made Melanie, from My Kitchen Cafe's fantastic cheesecake cookies, bejeweled in a strawberry and blueberry pie filling, how pretty are these, great cookies Melanie!

And of course I had to make cakeballs. I made dark chocolate and mint chocolate cake balls, both made with chocolate cake and chocolate frosting. The mint cakeballs are coated in a mint-chocolate shell using the Wilton candy chips. They were good, but not quite minty enough for me, next time I'm going to put some chopped Andes mints right into the cakeballs.

We had other people bring fantastic treats too, but unfortunately I didn't get pictures of it all. Suffice it to say, there was plenty of food to go around!

I'm so happy with the way things turned out, and I'm already looking forward to doing it again next year. Thank you so much girls for making it a fun night!

And now we're getting ready to board a plane tomorrow to Idaho to spend two blissful weeks with my favorite people in the world. Because of that, I'm probably going to be signing off for the year 2009, it's been a great year hasn't it! So a toast!



My family does an eggnog toast every Christmas Eve, but inevitably they get really silly and by the end of the toast we're all in stitches. Since eggnog is so rich, I can't drink a lot of it, but my friend suggested thinning it out with a bit of Sprite or 7up. It might sound a bit crazy, but it's really delicious and cuts the thickness without losing a lot of flavor. I also love that it's bubbly! So here's to a wonderful holiday and a promising new year! Thank you everyone for all of your support and willingness to read throughout the months, it has made food blogging so very enjoyable. I'll see you all in 2010!
Cheers!

Cheese and Pesto Puff Pastries Filed under ( Appetizers, bacon, bread, cheese, party food, pesto, puff pastry )

I know these might not be much to look at, but trust me when i say that this might be the most delicious appetizer you ever make, if not the richest! These puff pastries are stuffed with a sharp provolone cheese sauce, a tangy pesto, crunchy bacon bits, and bright tomato to even it all out. The first time I made these, I didn't add tomato because I didn't think I could make it fit with all the other ingredients, well, I would try hard to make it fit because they are the perfect ingredient to round out the richness of the other ingredients. This is such a delicious party food, and they'll disappear in no time!

I am going to post the original recipe, but here are my notes. I really only need half of the cheese sauce that you are instructed to make, I will definitely half it next time. Also, I wouldn't bother letting this sit in your fridge before cooking. In fact, I think it made them a bit soggy and greasy. The second time I made them, they came out so puffy and crispy, much better. Enjoy!

Cheese and Pesto Puff Pastries
By Favorite Brand Name Appetizers

Ingredients

1 package puff pastry dough, thawed
1 egg
1 tablespoon water
6 tablespoons butter
2/3 cup flour
2 1/4 cups heavy cream
8 ounces sharp provolone cheese, shredded
4 ounces Parmesan cheese, grated
salt and pepper
fresh plum tomatoes, diced
basil pesto (the refrigerated stuff in the grocery store is the best)
Cooked bacon (4-5 slices) crumbled

Directions

1. Roll puff pastry dough to 1/4 inch thick. Cut dough into 3-inch circles. Mix egg and water in small bowl. Brush surface of each circle lightly with egg mixture. Set aside.

2. Melt butter in heavy saucepan. Whisk flour, then cream. Continue stirring until mixture thickens and becomes smooth. Remove from heat. Add Provolone, Parmesan and salt and pepper to taste. Place 2 teaspoons of mixture onto each pastry circle and top each with several pieces of tomato. Add 1/4 teaspoon pesto and a few pieces crumbled bacon to each circle. Cover pastry with another circle of dough and using your fingers, press the edges together to seal. Place pastries on lightly greased baking sheets. Cover and refrigerate 4 hours, or overnight (nah).

3. Preheat oven to 375F. Bake pastries about 25 to 30 minutes or until golden brown. Serve immediately.


Does this look familiar to anyone? If you are a visitor of Biz's blog, Biggest Diabetic Loser, you know that she's always got such fantastic pictures and food. I always look forward to seeing what she's up to. Well, a few weeks ago, she posted this gorgeous picture after going on a walk during a foggy day. I had commented that I wanted to blow that picture up and hang it on my wall. A day or two later, she sent me the file and I was able to do just that. Isn't it gorgeous! I love my bloggy friends. Thanks Biz, we love it!

Hot Artichoke and Spinach Dip Filed under ( Appetizers, artichokes, cream cheese, Dips, party food, spinach, vegetarian, veggies )

I LOVE the holidays!! I love the gatherings, the parties, the music, the lights, even the chill in the air and the occasional snow storm. It is, without a doubt, my favorite time of year. And of course, having the love for food that I do doesn't hurt either. The holidays basically hand you a license to go hog-wild in the kitchen, and it's okay! It's the holidays! It would practically be wrong not to.


This is a dip I served for Thanksgiving, which in our house isn't so much an event, as it is a kick-off, to all of the gorging that will happen for the next month. And now that I've made this dip, I can guarantee that it's going to be making a gooey, cheesy appearance often in our household. This is an Alton Brown recipe, which not only has five stars from a million reviews, but it also takes literally two minutes to make. There is no baking, sauteing, or cooking of any kind. Just a quick mix, and into the warmer (crockpot) it goes, providing giddy flavorful love for all in attendance. Make this dip, use carrots, cracker, bread, a spoon, legos, whatever your heart fancies to dip it in. It will all be delicious!


Hot Spinach and Artichoke Dip
Adapted from Alton Brown

Ingredients

1 cup thawed, chopped frozen spinach
1 1/2 cups canned or jarred artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Keep in crockpot if you plan to party all night long.

Spooky Eight Layer Bean Dip Filed under ( Appetizers, party food, quick and easy )

I may have just added the spider web as an excuse to make an eight layer bean dip for a Halloween party! I know that these kinds of bean dips are common and made frequently, but I'm actually pretty proud of mine, it's so yummy! The picture shows the bean dip in a smaller pan, but I'm going to give the recipe for a 9x13, just because it's easier. If you want it smaller, just half it, there's really no science to it.

Ingredients

1 can refried beans

1 8oz pkge sour cream

1 8oz pkge cream cheese

1 pkge dry taco mix

1 1/2 cups guacamole or diced avocados

1 can sliced olives

1 bunch slices scallions

1 1/2 cups cheddar cheese

3 tomatoes seeded and chopped

1 head romaine or iceburg lettuce chopped

Directions

With your kitchen mixer combine sour cream, cream cheese and taco seasoning. Beat until smooth. In 9x13 inch pan spread refried beans, cream cheese mixture, guacamole, olives, scallions, tomatoes, cheese and lettuce. Chill until served. Serve with tortilla chips.

Berries and Chocolate Filed under ( berries, chocolate, dessert, fruit, party food, quick and easy )

Growing up with my parents meant learning how to say thank you. You say thank you when someone passes you the broccoli at the table, you send a thank you card when given a gift, and when someone goes out of their way to really do something nice, you say thank you in style, like this platter of berries and chocolate.


My mom really wanted to say thank you to a local dental office after they went above and beyond to beautify her smile. We put our heads together and decided on a platter of fruit and chocolate. Costco had a gorgeous selection of Rainier cherries, strawberries and blackberries, so we went with those. We then set to work making Funfetti cakeballs, raspberry cheesecake bites, and Ghiradhelli brownie bites (from the boxed mix).

It turned out to be a really fun platter to deliver, and it was definitely a crowd pleaser. You could do something like this for a shower, a party, or a fun way to surprise a loved one. And of course, it's a wonderful way to say thank you!

Lettuce Wraps Filed under ( Appetizers, main dishes, party food )

If you ever go to Cheesecake Factory, you MUST try the lettuce wraps. They are meant to be eaten as an appetizer, but I like to enjoy them as my main course. I like them a little better than PF Changs, just because they are fresher and have much more substance. They also come with three choices of sauce, all of them AMAZING!

But, if you're not planning to go to Cheesecake Factory any time soon, here is my version of the lettuce wrap. I love them in the spring and summer, they are delicious and very healthy.

This recipe can serve 1-4 people, and they store great as leftovers

1 head butter or bib lettuce (you can use iceburg, but it's not near as flexible and velvety as bib or butter)

1-2 cups cooked chicken, either coursely chopped or sliced

1-2 cups shredded carrots

1-2 cups bean sprouts

1-2 cups shredded red cabbage

1-2 cups cooked soba, rice, or spaghetti noodles

1-2 cups salted peanuts

1/2 cup chopped cilantro, if desired

Favorite asian dipping sauce-peanut sauce is my favorite, but there are sweet chili sauces, cilantro sauces, etc that are delicious. Have fun discovering.

Take one lettuce leaf and fill with following ingredients. Either drizzle sauce on top, wrap and eat, or use sauce to dip lettuce wrap. SO GOOD!

This would be an easy and fun food to entertain with, people are always pleasantly surprised with how good they are despite their simplicity.

1-2

Sweet Chips and Salsa Filed under ( Appetizers, party food )

I found this idea in a magazine and became very intrigued. It turned out to be a BOWL of HEAVEN. The guests loved it, I loved it, and it was gone by the end of the day.

10-8inch tortillas, cut into 8 triangles each

1/4 cup butter

1/2 cinnamon sugar

small carton strawberries, rinsed and diced into 1 cm cubes

3-4 kiwi chopped same

2-3 oranges chopped same

small can pineapple tidbits rinsed

2-3Tb sugar

1-2 tsp lemon juice

Brush tortilla triangles with butter, sprinkles each chip generously with cinnamon sugar. Bake at 350 for 8-10 minutes, until crisp. Combine fruit, add sugar and lemon juice.

*If you are not going to serve this right away, you may want to drain it right before serving it. It gets juicy pretty quick.

Combine

Let the grocery store help you out. Filed under ( Appetizers, food tip, grocery treasures, party food )

One of my favorite things about cooking is the actual process that it takes to create a dish and make it look appealing. BUT, there are also times when stress and busy schedules have gotten the best of you and you need some help. That is when you cheat and look for some easy shortcuts.

The latest shortcut I found were these little phyllo dough tart cups at the grocery store freezer in the pastry section. They come empty, but you can fill them with anything you want, bake them and you're done. Chocolate, a pastry cream, spinach, blue cheese and cranberries, not all at once though, that would be gross! These bacon quiche cups probably took me a collective 10 minutes to make, minus baking time. Here was my filling:

1/2 cup ricotta (use low-fat, you can't tell a difference)

1 egg

1/2 cup mozz

1/2 cup cheddar

6 oz bacon

1 onion chopped finely

1/2 tsp garlic powder

dash cayenne

dash black pepper

You could probably fill about 60-70 tarts with just this, so you may want to half it with a smaller crowd.

Mix all ingredients together, fill phyllo cups and bake at 350 for 10 minutes. These are good warm and at room temp. This was another dish that disappeared first, but they are also very tiny, so don't be shy about serving a lot, they will be gone by the end of your party.

One of the BEST summer dips Filed under ( Appetizers, Dips, onions, party food, tomatoes )

This is such a healthy and refreshing dip to serve when the weather gets warm. It's also so easy:

2 cans black beans-drained and rinsed

2 can corn-drained

1 red onion chopped

2 avocadoes chopped

1 red pepper chopped

1 yellow or orange pepper chopped

2 cups cherry or grape tomatoes halved

1/2 cup chopped cilantro
2 TB lime juice

1-2 tsp chili powder

1-2 tsp salt (kosher salt if you have it)

1-2 TB olive oil

Combine all of the veggies, including cilantro. In a small bowl combine lime juice, chili powder and salt. Then, wisk in olive oil to desired consistency. Add dressing to salad and toss well. Serve with tortilla chips.

Tips:
When making any sort of dish like this, it is best when all ingredients are chopped, as close to the same size as possible.

Citrus is so important when making anything with fruit or vegetables in it. It prevents browning and maintains freshness longer.

Some other easy party ideas Filed under ( Appetizers, party food )

Make small toothpick kabobs using different kinds of olives, cheeses and meats. Adding pickles, crackers and other veggies tops this appetizer well, and people will love how easy they can grab one with no need for utensils.

Corn and Black Bean Salad Filed under ( Beans, Dips, light recipes, onions, party food, quick and easy, salad, side dish, vegetarian, veggies )

I feel like after blogging for over three years, you're allowed throw in a repeat every now and again, especially if it's as good as this salad.

This is probably more of a dip then a salad, but really it can go either way. While it's probably served best as an appetizer or party food, I'd be perfectly happy eating a big bowl of this stuff for lunch, just throw in some whole grain tortilla chips and you've got one flavorful and nutrient packed lunch. This would also make a great addition to your taco salad, nachos, burritos or tacos. Gosh, I already want to make this again!

Corn and Black Bean Salad

Ingredients

2 cans black beans-drained and rinsed

2 can corn-drained
1 red onion chopped

2 avocados chopped (I omitted avocados this time around, but it is good)

1 red pepper chopped
1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro

Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil

Directions

When chopping veggies, try to make them as uniform in size as possible.

Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.

Roast Beef Finger Sandwiches with Herb Cream Filed under ( Appetizers, beef, cheese, main dishes, party food, sandwiches )

Don't let the simple look of these little sandwiches fool you, they pack a powerful punch!

About two years ago, when my little food blog was but an infant and I wasn't sure if I was going to catch the food blogging bug or not, I posted this appetizer recipe. I had gotten the idea from a Cooking Light magazine, and they were so good that for the past two years I've never completely gotten them out of my head.

I did things a bit different this time and turned these into finger sandwiches instead of toasts, which is how they originally appear in the recipe. For toppings I used roast beef, Gorgonzola cheese, salami and a mixture arugula and spinach. But what really makes these babies pop is the sauce you use to coat both pieces of bread. It's a very simple mixture of sour cream, mayo, Worcestershire, garlic and herbs, but the taste is so unique and unforgettable, and absolutely perfect for a whole variety of different toppings. I'm already planning on making myself a nice little panini with the stuff tomorrow! These little sandwiches are perfect for parties, baby or bridal showers, or just those quiet moments when your kids are napping. Hope you enjoy!

Finger Sandwiches with Herb Cream
Adapted from Cooking Light

Ingredients

1 loaf soft white or sour dough bread
1 package deli thin sliced roast beef (or preferred meat), cut to fit size of sandwich
1 package salami, cut to fit sandwich
1/2 cup Gorgonzola
handful of spinach and arugula

Herb Cream:
2/3 cup fat-free sour cream
2 TB minced fresh chives
2 TB low-fat mayo
1 1/2 TB chopped fresh thyme (I used dried and it was fine)
1 1/2 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper
1 garlic clove minced

Directions

Stack bread on top of each other, about four high. Slice in half, and then trim off all crust. To assemble sandwiches, spread herb cream on each slice of bread. Add all ingredients to one slice of bread, and top with the second. Press gently on sandwich and secure with toothpick if desired. The bread will dry out quickly, so keep covered as much as possible until serving.

Roasted Red Pepper Spread Filed under ( Appetizers, Dips, party food, veggies )

I don't know why, but of all the foods out there, party foods and appetizers are without a doubt my favorite. They are so fun and tasty, and, hence the name party food, they bring people together! I found this recipe in a book called Favorite Brand Name Appetizers. It's supposed to be a spread for slices of baguette, but the flavor of the ranch ended up being WAY too strong, so I thinned it out with plain, fat-free yogurt. Once it became thinner like a dip, I think it really could have gone well with so many things, potato chips, tortilla chips, veggies, a spoon, you name it. It has the flavor of ranch dip, with the sweet, pleasant surprise of the roasted red peppers. I'll post this as I originally found it, but if you want it as a dip rather then a spread, thin it out with yogurt or sour cream.

Roasted Red Pepper Spread

Ingredients

1 cup roasted red peppers rinsed and drained (I used jarred peppers, but roasting your own would be SO good)
1 8 oz package cream cheese, softened
1-1 oz packet ranch salad dressing and seasoning mix
Baguette, chips, or veggies to dip

Directions

Blot dry red peppers. IN a food processor fitted with a metal blade, combine peppers, cream cheese, adn salad dressing mix; process until smooth. Spread on baguette, or use chips and veggies to dip.

Semi-Homemade Raspberry-Lemon Cheesecake Bites Filed under ( berries, cheesecake, dessert, lemon, party food )

Why do I love mini food so much? Is it because I'm mini? At 5'0, I rarely get to look others in the eye. Is it because I have mini kids? Or maybe mini food makes me feel better about eating ten? Regardless of what it is, the smaller food is, the happier it makes me.


This idea came after making those mini quiches. The little pie crusts were so easy to make that the possibilities became endless. Then I discovered that you can buy premade cheesecake filling that requires no baking.



That combined with a layer of lemon curd, and a bright raspberry, and you have one (or ten) tasty little bite!

Semi-Homemade Raspberry-Lemon Cheesecake Bite
A Blog About Food

Ingredients (Makes 48)

2 refrigerated rolled pie crusts
1 tub cheese cake filling
1 jar lemon curd
1 container of raspberries, washed (just about any berry would work)

Directions

Preheat oven to temperature on pie crust box. Unroll pie crust, flour on either size and roll out to almost twice it's size. Use a round glass or biscuit cutter to cut out circles to fit a greased mini muffin pan. Bake according to directions. (You'll do this twice). Allow to cool.

Fill each pie crust with cheesecake filling, a layer of lemon curd and top with one berry.

Delicious Spinach Appetizer Filed under ( Appetizers, cheese, party food, veggies )

The first thing I want to say right now is that this is not a quiche. It really doesn't taste anything like a quiche. In fact, the first time I made this, I mistakenly made this as a breakfast casserole thinking that I could pass it as a quiche, and was mistaken. It has only a few eggs, and a TON of cheese, and so it's very rich.

Having said that, this is an incredible DELICIOUS appetizer. I love spinach, I'd put it in everything if my husband would consent, so this is definitely one of my favorites. It's very easy to make, and can be served at room temperature. If you are entertaining, and you know you'll have some spinach lovers, this won't disappoint!

Spinach Appetizer

Ingredients

2 tablespoons butter
3 eggs
1 cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 10-oz packages frozen chopped spinach, thawed and squeezed dry
4 cups shredded Monterey Jack cheese
1/2 cup diced red pepper

Directions

1. Preheat oven to 350F. Melt butter in 13x9 inch pan.

2. Beat eggs in medium bowl. Add milk, flour, baking powder, adn salt; beat until well blended. Stir in spinach, cheese, and bell pepper; mix well. spread mixture over melted butter in pan.

3. Bake 40-45 minutes or until set. Let stand 10 minutes, cut into triangles and serve.

Should make 4 dozen pieces-this is a rich appetizer, so cut them small.

Mini Quiches Filed under ( Appetizers, bacon, cheese, eggs, party food, quiche, side dish )

I always think about quiche this time of year. Maybe it's the eggs, representing Easter. Maybe it's the bright yellow color representing spring. Either way, I'm not complaining because quiche is awesome!

I made these sweeties for a baby shower. I have a thing about turning food mini and these little quiches are much easier to make then you think. A store bought pie crust helps a lot, just line your mini muffin tins with a cut out piece of pastry, fill and bake! They're the best warm, but also taste great at room temp, making them perfect for say an upcoming Easter Egg hunt, or brunch you have coming up!



Mini Quiches
Adapted from Food.com

Ingredients

2 sheets store-bought pie crust
6 slices bacon, diced
1 onions, finely diced
6 eggs
1 cup cream
1 cup grated cheese, I used sharp cheddar
1 tablespoon chopped fresh parsley (I used fresh)
salt & freshly ground black pepper

Directions

1. Cook the onion and bacon over a low heat until the onion is softened.

2. Allow to cool a little.

3. Mix together with the eggs, cream, cheese, parsley and salt and pepper.

4. Unroll pie pastry, dish with flour and roll with rolling pin until it's increased in size by about a third. Using a cookie cutter or glass, cut 12 circles from each pastry sheet.

5. Use these to line a greased mini muffin pan.

6. Place about 2 teaspoons of the egg and bacon mix in each pastry base.

7. Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).

8. repeat with remaining pastry sheets and mix.

My kids made paper crowns for their little bunnies, they're so dang cute!

Deviled Eggs-Done Two Ways Filed under ( Appetizers, deviled eggs, eggs, party food, pesto )

My family loves eggs. We like them boiled, scrambled, fried, poached, you name it. My son once woke me up at three in the morning asking for eggs, I think you get the picture. So come Easter time, it's never been tough for us to finish off the two dozen or more eggs that we dye every year, especially knowing that we are going to "Devil" them, or whatever that particular verb might be!

I don't know how deviled eggs got their name, but I do know that can eat about twelve in one sitting! I'm pretty picky about how they are made too, lots of mustard, horseradish, flavor galore. But this year I took a leap of faith and tried a few recipes from this book.

My parents, knowing of my love for deviled eggs, got this for me a few years ago. The first type I tried were the "Pesty Devils" which had pesto and sundried tomatoes in them. They were wonderful, and if you are a pesto fan, you will definitely love them. They are also very easy and require only a few ingredients. The sundried tomatoes aren't essential, but they sure do add a wonderful sweet chewiness.

Pesty Devils
Deviled Eggs

Ingredients

1 tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried tomatoes
6 hard cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup sour cream
2 tablespoons prepared pesto
1/4 teaspoon garlic powder
salt and pepper to taste

Directions

1. Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil.

2. Combine to thoroughly mashed yolks with the sour cream and pesto. Stir in the sun-dried tomatoes and garlic powder. Taste, then season with salt and pepper.

3. Fill the whites evenly with the mixture and garish each egg half with a little dab of pesto.

The second eggs I made were the Tex-Mex Diablos. I loved these for their southwestern taste and the sweet crunch of the corn. It has your classic tex-mex flavors like cumin and chili powder, with the heat of cayenne, delicious! I'm tempted to make this whole thing into an egg salad and wrap it in a tortilla for something really different!


Tex-Mex Diablos
Deviled Eggs


Ingredients

6 hard cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup sour cream
2 tablespoons corn kernels, drained well
2 teaspoons hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoon canned chopped green chiles, drained well
2 teaspoons shredded Monterey Jack, shredded (I didn't use this)
salt and pepper

Directions

1. Combine the thoroughly mashed yolks with the sour cream. Stir in the corn, chili powder, cumin, garlic powder, cayenne, chiles, and Moneterey Jack. Taste, then season with salt and pepper.

2. Fill the whites evenly with the mixture and garnish each egg half with shredded cheese.



How do you like your eggs?

Tiny Spinach Quiches Filed under ( Appetizers, bacon, cheese, eggs, holiday food, party food, pie, quiche, spinach )

I have a thing for tiny bite-sized food. Having kids might have something to do with that, but it also makes for the most convenient party food. It doesn't require silverware, rarely even a napkin. You pop it in your mouth, no plate, no commitment, and then you grab a second.

I actually made these today for an Easter Egg hunt. I figured we could use an adult snack in the midst of the sugar frenzy we were about to be surrounded in. Truth be told, they're a bit of work, but they're also fun when you're looking for a nice project in the kitchen to focus on. The pastry is quick and easy to make, but next time I'm just going to buy a pie crust, it will save me a lot of time and work. The best thing about the quiches is that they make a great appetizer, but they'd also be a hit as a breakfast or brunch item. Plus, I love that bright green color, so nice for spring.

Tiny Spinach Quiches
Adapted from Favorite Brand Name Appetizers

Ingredients

Pastry:
3 oz softened cream cheese
1/2 cup butter, softened
1 cup flour

Filling:
5 slices of bacon, cooked and crumbled
1 cup grated Swiss cheese (I used Mont Jack and Mozzarella)
1 small package frozen spinach, thawed and squeezed dry
3 eggs
3/4 cup light cream (I used fat free half and half)
salt and pepper to taste

Directions

1. To prepare pastry, cut cream cheese and butter into flour. Form into a ball; wrap in plastic wrap and chill 1 hour. Lightly flour rolling pin. Place pastry on lightly floured work surface, roll out to 1/8 inch thickness and cut into 16 circles with 3 inch biscuit cutter. Line sixteen mini muffin cups with dough circles.

2. To prepare filling, preheat oven to 375. Sprinkle bacon, then cheese, evenly over bottoms of unbaked pastries. Squeeze spinach dry and spread evenly over bacon and cheese. In medium bowl, combine remaining ingredients. Pour evenly into pastry cups. Bake 30 minutes, or until set.

If you'd like to make this into a pie, pour into 9-inch pie crust.

Smile for the camera kids! Smile! Kids!

Happy Easter!!!

Hot Artichoke Dip Filed under ( artichokes, Beans, cheese, Dips, light recipes, panini, party food, sandwiches, vegetarian, veggies )

You know, I'm just going to say it, trying to eat healthy just plain sucks sometimes. It's not that I don't like healthy food, it's that I really like the stuff that's not so healthy. And I'm not much of a sweets girl, I'm talking big bacon cheeseburgers, greasy cheesy pizza, and salty snack food, oh how I love it! But, I made a goal this year by golly, and even though it's February and I'm supposed to have forgotten about it, I really want to accomplish my goal of getting healthy. Come hell or a high mountain of potato chips!

That's why I'm always grateful for recipes like this. They make the whole healthy process suck just a bit less. I love artichoke dip, it's cheesy and has that fantastic sharp artichoke flavor. But, unlike a lot of dips, this one is not full of fat and calories. In fact, the bulk of this dip is white beans, which gives the dip the creamy illusion that you are indulging and being naughty. It's wonderful for parties, and tastes just as good cold or room temp as it does hot.

Hot Artichoke Dip
Cooking Light

Ingredients

1/2 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
1 (15.5-ounce)can Great Northern beans, rinsed and drained
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided (I really like Pecorino Romano, I almost always sub it for Parm)
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, minced
Cooking spray

Directions

1. Preheat oven to 400°.

2. Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.

3. Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.


4. I think this is best served with tortilla chips, sliced baguette, carrots, celery or cauliflower.

Serves 12: Serving size is 1/3 cups

Per Serving: 98cal, 4g fat, 2g fiber, 5g prot, 488mg sod

Points per Serving: 2!!


With the leftover dip, I made an awesome roasted zucchini and mushroom panini (what else!) Roast whatever veggies you have (asparagus would have also been excellent), spread dip on one slice of bread, top with veggies and any cheese if desired and press. Delicious lunch!

So here's my question...what helps you when you're having a particularly hard day staying on that straight and narrow path to healthy eating?