Crunchy Veggie Rolls

This little APPETIZER is so yummy and seriously easy. Like seriously. It's almost embarrassing to post it, but it really is pretty TASTY. So, a necessary evil. The best part—kids seem to like them too, so it's a great way to get some VEGGIES into their diets. Yay!

Crunchy Veggie Rolls
Whole wheat tortillas
1 container garden vegetable cream cheese (or the chive version works too)
Matchstick carrots
1 cucumber, julienned (or cut matchstick style)

Lay tortillas on a flat work surface and spread the cream cheese over top to the edges, leaving about 1/2 inch on one side. Lightly press the carrot and cucumber sticks into the cream cheese and roll up tightly, ending with the side where you left that 1/2 inch edge. Wrap tightly in saran wrap and then refrigerate for an hour or two. Slice into bite size pieces when ready to serve.

TIP: Try different combinations of veggies. I think red and green bell peppers would be yummy, and nice and crunchy too!

Orange Cream Fruit Dip

This yummy CITRUS fruit dip reminds my family of those orange dreamsicles from the good ol' days. It's the perfect reminder that SUMMER is on its way and it tastes AMAZING on just about any fruit. Or sugar cookie. Whatev! (Sorry for the terrible pic—my iPhone doesn't always do so great!)

Orange Cream Fruit Dip

1 (8-ounce) package cream cheese, room temp (I use the lite kind)

1/2 (7-ounce) jar marshmallow cream

1/4 cup powdered sugar

1 tablespoon orange zest

2 tablespoons fresh orange juice

Blend all of the ingredients together until smooth. Refrigerate at least an hour or two before serving with your favorite fruits.

TIP: I think a lemon or lime version of this dip would be equally delish!

Baked Creamy Chicken Taquitos

These tasty taquitos are from the YUMMY food blog of Our Best Bites. We had them at a little party not that long ago and they were DELISH, and pretty darn easy to make according to my good friend Julie (who actually made them). There is also a FANTASTIC dressing recipe to dip these in, which, amazingly, is also EXTRA tasty!

Baked Creamy Chicken Taquitos
(from Our Best Bites)

1/3 cup (3 ounces) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
2 tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
Small corn or flour tortillas
Kosher salt

Heat oven to 425 degrees. Line a baking sheet with foil and spray lightly with nonstick cooking spray.

Heat the cream cheese for 20-30 seconds in the microwave. Stir in the green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir in the cilantro and green onion, followed by the chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking, about 20 to 30 seconds. Place 2 to 3 tablespoons of chicken mixture on lower third of the tortilla, keeping it about 1/2 inch from the edges. Roll up tightly and place seam side down on the prepared pan. Spray the tops lightly with cooking oil or spray and sprinkle some salt over top. Bake for 15 to 20 minutes or until edges start to brown.

Try their Creamy Lime Cilantro dressing for dipping!

TIP: Experiment with the cheeses and try cooking your chicken with some different seasonings, or with lime juice. All will be good! (P.S. The salt sprinkled over top is optional!!!!)

Bacon-Wrapped Jalapeno Poppers

This is another yumm-o APPETIZER recipe perfect for Super Bowl Sunday. Now, if you don't make the same mistake I did, your "poppers" won't actually POP open like mine did (more on that in the recipe tip)! Even though mine aren't the PRETTIEST things around, they are definitely some of the TASTIEST!

Bacon-Wrapped Jalapeno Poppers
1 package cream cheese, room temp
1/2 to 3/4 cup finely shredded cheddar cheese
Dash of garlic powder

About 10 to 12 jalapenos, capped, halved, and seeded

12 slices uncooked bacon, halved

In a bowl, combine the cream cheese, cheddar, and garlic powder. Spoon mixture into the jalapeno halves and then tightly wrap half a slice of bacon around each. (You may want to stick some wet toothpicks in them so the bacon stays put—I did NOT!) Bake at 375 degrees for 20 to 25 minutes, or until the bacon is sizzling and seems done. I like to turn the broiler on the last few minutes to crisp it up a little better.

TIP: I thought I would cut some fat by only using a 1/3 piece of bacon wrapped around each popper. However, I did not use toothpicks. If you decide that 1/3 is plenty, DEFINITELY use the toothpicks or they will turn out looking like mine! :)

Cranberry Pomegranate Salsa

I WANT you to make this salsa for your next party. It. Is. Amazing. SERIOUSLY! And do it before all the FRESH cranberries and pomegranates are gone! It is not only amazing in taste, but BEAUTIFUL to look at as well. And everyone wants to eat pretty food, right?

Cranberry Pomegranate Salsa
1 cup fresh cranberries, finely chopped (I just chop it in my blender)
1 cup pomegranate seeds
2 green onions, chopped
3 or 4 tablespoons chopped cilantro
1 jalapeno, seeded and diced
1/4 to 1/2 cup sugar
Dash of ground ginger
1 tablespoon fresh lemon juice

Combine all ingredients in a bowl and refrigerate a few hours before serving. Give it a good stir and serve over a block of cream cheese with Wheat Thins, Chicken in a Biscuit crackers, or some yummy salty tortilla chips. The saltier the better!

TIP: The salsa is great on tortilla chips without the cream cheese as well. If you don't have cilantro, you can use parsley in a pinch, and I think lime juice would be phenomenal in place of the lemon juice. You decide!

Pizza Bites

SUPER BOWL Sunday is coming soon. Do you have your APPETIZER recipes ready? If not, these BITES are so easy! And your KIDS will love them. Perfect, right?

Pizza Bites

8 ounces cheddar, colby jack, or mozzarella cheese

3 (10-count) cans buttermilk biscuits (Western Family is the perfect price and size)
1 bag sliced pepperoni
1 egg, beaten
Garlic powder
Italian seasoning
Parmesan cheese (the "powdery" kind)

Cut the block of cheese into 24 to 30 cubes. Flatten each dough biscuit (as you stuff them to avoid drying out) and place a pepperoni or two in the middle. Top it with a cube of cheese and another pepperoni or two. Press the dough around the filling and seal completely. Place on a baking sheet covered with parchment paper or a silicone mat. Brush each "bite" with egg and then sprinkle on the garlic powder, Italian seasoning, and cheese. Bake at 425 degrees F for about 18 to 20 minutes or until nicely browned. Serve with warm marinara sauce on the side for dipping.

TIP: You can fill these little bites up with whatever pizza toppings you like! Also, if you happen to buy the "grand" size biscuits, be sure to cut the dough in half or your "bite" will be HUGE!

Bacon-Wrapped Water Chestnuts

We love APPETIZERS at our house, so that's what we eat for dinner on NEW YEAR'S EVE every year. There is nothing BETTER than hanging out with our besties and eating yummy food! This DELISH recipe with crisp and salty bacon and a sweet sauce over top ALWAYS hits the spot!

Bacon-Wrapped Water Chestnuts

1 pound bacon

2 cans whole water chestnuts

1/3 cup Miracle Whip

1/3 cup brown sugar

1/3 cup chili sauce

Preheat oven to 350 degrees.

In a frying pan, brown the bacon until almost done and then drain on paper towels. (Just make sure you can still bend it!) Cut each strip of bacon in half. Wrap bacon around water chestnuts, secure with a toothpick and place on a wire rack that is on top of a cookie sheet with sides. Bake in the oven for 20 minutes.

While chestnuts are in the oven, mix together the Miracle Whip, sugar, and chili sauce. When chestnuts are done baking, transfer to a baking dish and pour sauce over top. Bake for 10 to 15 minutes more, or until sauce is bubbling around the edges. Serve warm!

Ham and Cheese Sliders

This has been one of my GREATEST finds on Pinterest. It sounds so simple (and it is!), but it has AMAZING flavors that makes my mouth water just thinking about it! So one of these BUSY summer nights when there's not much time to prepare a YUMMY meal, make these.

Ham and Cheese Sliders
24 dinner rolls, cut in half
24 slices honey ham
24 slices swiss cheese
1/4 cup mayonnaise
1 tablespoon Miracle Whip
1 1/2 to 2 tablespoons Dijon mustard
6 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire Sauce
1 tablespoon poppy seeds
1/4 cup brown sugar

Preheat oven to 400 degrees.
In a small bowl, mix together the mayo and Miracle Whip. Spread both sides of the dinner rolls with the mixture.
On a baking sheet with sides, place bottom half of dinner rolls close together and top with 1 slice ham and 1 slice cheese. Put the roll tops back on.  
In another bowl, mix together the mustard, butter, onion powder, Worcestershire, poppy seeds, and brown sugar. Pour over the rolls. Cover with foil and refrigerate until ready to bake.
Bake, covered with foil, for 10 minutes; remove foil and bake for 5 to 10 minutes more or until lightly browned and the cheese is melted. Makes 24 sliders.

TIP: I also made this using turkey and provolone, and it was also delicious! However, the ham and swiss version is our family favorite!

Buffalo Chicken Dip

This is one of my husbands go-to appetizers. He absolutely LOVES this dip, and I have to tell you, it is SUPER addictive. I got this recipe from a friend of a friend of a friend, or something like that, and adjusted it slightly to fit my family's tastes. It is in my cookbook, 101 Things To Do With Cheese. I do ADMIT it's not necessarily pretty to look at when all is said and done, but it really is DELICIOUS!

Buffalo Chicken Dip

1 large can chicken, drained (I use the Costco brand)

3/4 cup chopped celery

1/2 bottle buffalo sauce

1 (8-ounce) package cream cheese, room temp

1/2 cup ranch dressing 

1 1/2 cups grated cheddar cheese, divided

In a frying pan, saute the chicken, celery, and buffalo sauce until celery is tender. Stir in the cream cheese, ranch dressing, and 1 cup cheddar cheese until mixed well and cheeses have melted. Pour mixture into a 2-quart glass casserole dish. Sprinkle the remaining cheese over top and bake for 20 minutes at 350 degrees or until bubbling around the edges and cheese is melted. Serve with tortilla chips, crackers, celery sticks, or whatever you think might be good!

TIP: Try sprinkling some Gorgonzola crumbles on top as well. It makes the whole "buffalo" experience a little more authentic. But be warned that blue cheese does not smell super appealing!

BONUS TIP: I've made this same dip but used it as a filling for wontons instead. I bake them and then we dip them in some chunky blue cheese dressing. YUM!

Bacon-Wrapped Water Chestnuts

At our house it is PLAY-OFF time! The end of the football season always makes me want YUMMY appetizers. This DELISH recipe with salty crisp bacon and a sweet sauce ALWAYS hits the spot!

Bacon-Wrapped Water Chestnuts

1 pound bacon

2 cans whole water chestnuts
1/3 cup Miracle Whip
1/3 cup brown sugar
1/3 cup chili sauce

Preheat oven to 350 degrees.

In a frying pan, brown the bacon until almost done and then drain on paper towels. (Just make sure you can still bend it!) Cut each strip of bacon in half. Wrap bacon around water chestnuts, secure with a toothpick and place on a wire rack that is on top of a cookie sheet with sides. Bake in the oven for 20 minutes.

While chestnuts are in the oven, mix together the Miracle Whip, sugar, and chili sauce. When chestnuts are done baking, transfer to a baking dish and pour sauce over top. Bake for 10 to 15 minutes more, or until sauce is bubbling around the edges. Serve warm!

TIP: If you don't like Miracle Whip, you can substitute regular mayo instead. Also, if you want to stretch the recipe a little farther, try cutting the bacon slices into thirds instead of halves. There's still plenty of bacon to go around and it doesn't hurt the out come at all!

Spinach Artichoke Dip Salad

I've always LOVED the dip, so I figured it had to be good as a SALAD! And, if you've got lots of spinach on hand, this is a TASTY way to get everyone to eat their greens. :)

Spinach Artichoke Dip Salad

1 (6- to 8-ounce) bag baby spinach

1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped

1 1/2 cups Italian-blend cheese

1 to 1 1/2 cups crumbled garlic cheese croutons

1 bottle Hidden Valley Creamy Parmesan dressing

In a bowl, combine the spinach, artichoke, cheese, and crouton crumbles. Gradually drizzle some of the dressing over top and toss to coat. Add more dressing to reach desired consistency. Makes 6 to 8 servings.

TIP: I think adding some cooked and crumbled bacon would be delicious, or you could get really creative and try tossing in some chopped cooked shrimp or crab meat like some restaurants add to their dip!

Spence's Chip Dip

This is a great DIP created by our friend (Spence, obviously) that can be used as a SNACK, appetizer, or MEAL. My husband and I usually down a plate of it for lunch or dinner. It's easy and YUMMY!

Spence's Chip Dip

1 can refried beans (we like the chile lime kind)

1 can Rotel diced tomatoes (or chunky salsa works fine too)

1/2 can diced green chiles, optional

1/2 can chopped or sliced olives, optional

Grated cheddar cheese

Sour cream

Shredded or chopped lettuce

Spread about a 1/2-inch layer of beans on a dinner plate, 8 x 8-inch glass pan, or 9-inch pie dish. (You might not use the whole can.) Top with a layer of tomatoes. (You might not use this whole can either!) Top with desired amount of chiles and olives, if using. Heat in the microwave until the cheese is just melted and everything is heated through. Spread sour cream over the top and sprinkle with the lettuce. Serve with your favorite chips!

TIP: If you want this to be more hearty, try adding a layer of leftover taco meat—beef or chicken. Also, another great addition is cubed avocado over the lettuce.  

Easiest, Yummiest Guacamole!

Try this at your Super Bowl PARTY this Sunday. It's sooooo easy and by far my family's FAVORITE version of guacamole. It's FANTASTIC alone or layered in 7-Layer Dip!

Easiest, Yummiest Guacamole!
1 large ripe avocado (or 2 small)
1/2 lime
2 to 3 heaping tablespoons favorite salsa (I use Costco's Kirkland Organic)
1 tablespoon minced onion
Salt and pepper

Pit and peel the avocado and smash in a bowl with a fork until most of the big chunks are gone. Squeeze the lime half over top and stir. Stir in the salsa and onion, and then season with salt and pepper to taste. Serve with your favorite tortilla chips!

TIP: You can also add some diced fresh tomato if desired.

Chicken Caesar Crostini

This is an easy and FABULOUS recipe that you can WHIP up for New Year's Eve. I'm a sucker for anything with Caesar dressing, but these really are WORTH trying! To top things off, they look REALLY pretty. :)

Chicken Caesar Crostini
6 to 8 chicken tenders
Olive oil

1/3 cup grated Asiago or Romano cheese, plus more to top

1/2 cup Caesar dressing, or to taste
1 French baguette, sliced in 1/4- to 1/2-inch slices
Romaine or green leaf lettuce, chiffonade (sliced in thin strips)

Saute the tenders in a frying pan coated with a touch of olive oil. (I seasoned mine with some Montreal Chicken Seasoning.) Let cool completely and then dice the chicken; preheat the broiler.

In a bowl, combine the chicken, cheese, and dressing just to coat. (I'm not exactly sure on the dressing measurement, so just add gradually until all is moist.) Place bread slices on a baking sheet and then top each piece with a spoonful of the chicken mixture. Sprinkle some cheese over top and then broil in the oven until bread is looking toasty and the chicken mixture is sizzling—about 1 1/2 to 2 minutes in my oven. Top with a pinch of the lettuce strips and serve!

TIP: I tossed my lettuce with just a touch of the dressing, but not too much as I didn't want it to get soggy. Also, be careful not to cut the bread slices too thin—the topping is pretty heavy and you want them to hold up. You could brush them with olive oil and toast in the oven to make them a little more firm before topping and broiling. Also, another ingredient that would be a fantastic addition—bacon!

Chicken Cherry Lettuce Wraps

I've had a ton of cherries on hand lately and decided to figure out some fun things to do with them, so be prepared for some really yummy cherry recipes over the next week or so!

I actually found a recipe on allrecipes.com that sounded delicious, but I wanted to make it even simpler than it already sounded, so I made a few adjustments. It turned out soooo good that I can't wait to make them again!

Chicken Cherry Lettuce Wraps
Olive oil
2 large chicken breasts, cut into smaller-than-bite-size pieces
Salt and pepper
1 teaspoon ground ginger
1 1/2 cups matchstick carrots, roughly chopped
1/2 cup chopped green onion
25 fresh cherries, pitted and then chopped (I quartered each half)
1/3 cup slivered almonds, roughly chopped
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
Lettuce leaves (iceberg, big leaves of romaine, leafy green, etc.)

Heat the oil in a frying pan and then add the chicken and season with salt and pepper. Toss around until starting to brown and then sprinkle with the ginger and cook completely, stirring with your spatula; remove from heat. Stir in the veggies, cherries, and nuts. Mix together the three liquids and then pour over mixture in pan and stir to coat. Serve with lettuce leaves to wrap. Yum!

TIP: Experiment with the ingredients! You could add chopped water chestnuts or cashews instead of almonds. I'm sure some chopped bell pepper would be a nice addition as well, along with cucumber or even a small amount of leftover rice. This filling, including the lettuce, would also taste fab rolled up in a tortilla!

Steakhouse Quesadillas

I've found that I whenever we COOK or grill steaks (like on the 4th of July!), there's always LEFTOVERS. My family thinks this is one of the MANY great ways to enjoy STEAK the next day!

Steakhouse Quesadillas
Leftover steak, cut into pea-size pieces
A1 or other steak sauce
Leftover baked potato, cut into pea-size pieces
Chopped onion
Tortillas (I use whole wheat)
Grated cheddar cheese
Gorgonzola crumbles

Toss the steak in some A1 sauce and set aside. Heat the potato and chopped onion in the microwave just until warm and then toss with the steak. Lay tortillas on the counter and sprinkle with a small amount of cheddar cheese. Top with the steak and potato mixture. Sprinkle the Gorgonzola over top (we like a lot!). Finish off with a touch more cheddar and then top with another tortilla. Heat on a quesadilla maker or on your stovetop in a frying pan until cheeses are melted.

TIP: If cooking in a frying pan, make sure to add a touch of butter to the pan so each side of your quesadilla is slightly crispy when done. Also, some thinly sliced green onions and sour cream make a pretty garnish, and more A1 on the side is great for some light dipping!

Sweet and Spicy Meatballs

This is from a BOOK I edited once called 101 Things to do with Meatballs, although I converted it to the CROCKPOT and adjusted it slightly. Super EASY and serves a big crowd!

Sweet and Spicy Meatballs

1 (12-ounce) jar chili sauce

1 can jellied cranberry sauce

1 to 2 tablespoons brown sugar

1 to 2 tablespoons lemon juice

50 frozen, precooked meatballs

In a bowl, combine all but the meatballs. Put the frozen meatballs in a large crockpot and pour the mixture over top. Cook on low heat for 5 to 6 hours and then serve over rice when done.

TIP: You can also serve this as an appetizer with toothpicks!

Creamy Fruit Dip AND Caramel Fruit Dip

It's this time of year when my CRAVINGS hit hard for the really JUICY and sweet fruits of summer! Because those fruits are months away, I like to whip up these EASY dips for the sometimes dry WINTER fruits. Both are so easy and always good—and you're sure to get in at least one full SERVING of fruit when you eat it. Both recipes serve around 10–12 people and can be eaten with ANY fruit you feel like!

Creamy Fruit Dip1 package (8 ounces) cream cheese, room temp
3 tablespoons sugar
1 cup sour cream or Mascarpone cheese
1 teaspoon vanilla or almond extract

Combine all ingredients in a bowl and beat until smooth and creamy.

Caramel Fruit Dip

1 package (8 ounces) cream cheese, room temp

1/2 cup brown sugar

1/2 cup powdered sugar

1 teaspoon vanilla

Combine all ingredients in a bowl and beat until smooth and creamy. (This recipe was passed to me by my cousin and good friend, Julie. Thanks for sharing!)

Goat Cheese and Olive Tapenade

My KICK with appetizers is coming to an end, as is the holiday season. This extremely TASTY starter is from Lisa, a friend at work. The combination of FLAVORS is totally divine and always keeps me coming back for more.

Goat Cheese and Olive Tapenade3/4 cup black olives
3/4 cup green olives with pimientos
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
8 ounces goat cheese, softened
1 baguette, thinly sliced

Place the olives, oil, vinegar, and garlic in a food processor and process until combined but still chunky. Spread 2 teaspoons goat cheese on each baguette slice. Top with 2 teaspoons olive tapenade. Serves around 6-8.

Italian Biscuit Bites

These bites are QUICK to throw together, especially if you realize at the last minute that you need an appetizer for the people that are coming over SOON. Feel free to experiment with different CHEESES, and don't worry if you need to skip out on the marinara sauce. These little babies stand on their own! Look for this recipe and many others in my upcoming book, 101 Things To Do With Cheese.

Italian Biscuit Bites

1 (16-ounce) tube jumbo buttermilk refrigerator biscuits

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon basil or oregano

5-6 tablespoons butter, melted

Marinara sauce, for dipping (optional)

Preheat oven to 400 degrees.

Cut each biscuit into fourths; set aside. Combine the cheese and seasonings; set aside. Dip each biscuit in the melted butter and then roll in the cheese mixture. Bake for 10-12 minutes on a baking sheet prepared with nonstick spray, or until golden brown. Serve warm with marinara sauce on the side. Makes 6-8 servings.

TIP: I often double the cheese mixture because I'm totally obsessed with cheese and want to make sure every last possible biscuit is completely coated with the stuff. Feel free to do the same!