appetizers/snacks
Pecan Cheeseball
Peanut Butter Date Balls
Peanut Butter Date Balls
Peanut Butter Date Balls
Peanut Butter Date Balls
Peanut Butter Date Balls
Heart Healthy Granola
Peanut Butter Date Balls
Heart Healthy Granola
crunchy sanck mix
vegetable egg rolls
Heart Healthy Granola
vegetable egg rolls
vegetable egg rolls
vegetable egg rolls
tex-mex dip
vegetable egg rolls
vegetable egg rolls
Pecan cheeseball recipe
INGREDIENTS
- 2 8oz packages cream cheese, softened
- 1 8oz can crushed pineapple, drained
- 1/4 cup red pepper, finely chopped
- 2 tbsp onion, finely chopped
- 1 tsp seasoned salt
- 2 cups pecans, toasted and chopped
INSTRUCTIONS
- Combine first 5 ingredients.
- Stir in 1 cup pecans.
- Cover and chill until firm (I split in half and make two balls)
- Shape mixture into a ball and roll in remaining pecans.
Peanut butter date balls recipe
INGREDIENTS
- 1 cup almonds, whole and unsalted
- 1 cup pitted dates
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 (heaping) peanut butter
INSTRUCTIONS
- Chop almonds and dates in a food processor.
- Add all other ingredients and blend well.
- Roll into balls!
Heart Healthy Granola Recipe
INGREDIENTS
- 2 cups rolled oats (not instant)
- 1 cup chopped almonds
- 1/2 cup chopped walnuts
- 1/2 cup coconut
- 1 cup dried fruit
- 1/4 cup olive oil
- 1/4 cup honey
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- dash of salt
INSTRUCTIONS
- Mix the oats, nuts, coconut, cinnamon and salt into a large bowl.
- Mix the oil, honey, maple syrup and vanilla into a small bowl and blend well.
- Add to the oat mixture and mix well.
- Pour onto a cookie sheet pan and bake at 300 degrees for 30 minutes, stirring often.
- Pour onto foil and let cool.
- Add fruit and store in an airtight container.
crunchy snack mix
INGREDIENTS
- 3 cups chocolate puff cereal
- 3 cups rice cereal squares
- 1-1/2 cups twisted pretzels
- 1 cup peanuts
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1/4 tsp cream of tarter
- 1/4 tsp baking soda
- 1/2 tsp vanilla
INSTRUCTIONS
- Combine cereals, pretzels and nuts in a 13x9x2 pan.
- Cook sugar, butter and corn syrup in a medium sauce pan over medium heat until it boils. Let mixture boil without stirring for 4 minutes. Remove from heat.
- Stir in cream of tarter and baking soda. Stir in vanilla and pour over cereal mixture. Stir gently to coat.
- Bake at 300 degrees for 30 minutes. Stir after 15 minutes.
- Spread on foil to cool. Keep in tightly covered container.
Vegetable egg rolls
INGREDIENTS
- 1 tbsp sesame oil
- 1/2 tsp garlic, minced
- 1 tsp fresh ginger, grated
- 3 medium green onions, chopped
- 2 medium carrots, grated
- 1 small head of cabbage, cut in thin shreds
- 1/4 cup soy sauce
- 1 tsp sugar
- 1/2 tbsp cornstarch
- 1 package (20) egg roll wrappers
INSTRUCTIONS
- In a very large skillet or wok, heat the sesame oil over medium heat and saute the green onions, garlic, and ginger until slightly softened. Add the carrots, saute for one minute more, then add the cabbage. Continue to cook and stir until the cabbage has reduced in volume by half.
- Dissolve the cornstarch and sugar in the soy sauce. Add that to the skillet and stir to coat the vegetables. The heat will cause the mixture to thicken and create a soy sauce glaze. Drizzle a little sesame oil over top and stir in. Turn the heat off. Transfer the mixture to a bowl to cool
- Begin to fill and roll the egg rolls. Place one wrapper at a time on a clean surface and place about 1/4 cup of the cabbage mixture just off center, close to one of the corners on the square. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water near by and use it as a "glue" to hold the corners of the egg roll wrapper in place.
- Put a little olive oil in the bottom of a skillet pan and saute until lightly browned.
Vegetable egg rolls
INGREDIENTS
- 1 tbsp sesame oil
- 1/2 tsp garlic, minced
- 1 tsp fresh ginger, grated
- 3 medium green onions, chopped
- 2 medium carrots, grated
- 1 small head of cabbage, cut in thin shreds
- 1/4 cup soy sauce
- 1/2 tbsp cornstarch
- 1 package (20) egg roll wrappers
INSTRUCTIONS
- In a very large skillet or wok, heat the sesame oil over medium heat and saute the green onions, garlic, and ginger until slightly softened. Add the carrots, saute for one minute more, then add the cabbage. Continue to cook and stir until the cabbage has reduced in volume by half.
- Dissolve the cornstarch in the soy sauce. Add that to the skillet and stir to coat the vegetables. The heat will cause the mixture to thicken and create a soy sauce glaze. Drizzle a little sesame oil over top and stir in. Turn the heat off. Transfer the mixture to a bowl to cool
- Begin to fill and roll the egg rolls. Place one wrapper at a time on a clean surface and place about 1/4 cup of the cabbage mixture just off center, close to one of the corners on the square. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water near by and use it as a "glue" to hold the corners of the egg roll wrapper in place.
- Put a little olive oil in the bottom of a skillet pan and saute until lightly browned.
Vegetable egg rolls
INGREDIENTS
- 1 tbsp sesame oil
- 1/2 tsp garlic, minced
- 1 tsp fresh ginger, grated
- 3 medium green onions, chopped
- 2 medium carrots, grated
- 1 small head of cabbage, cut in thin shreds
- 1/4 cup soy sauce
- 1/2 tbsp cornstarch
- 1 package (20) egg roll wrappers
INSTRUCTIONS
- In a very large skillet or wok, heat the sesame oil over medium heat and saute the green onions, garlic, and ginger until slightly softened. Add the carrots, saute for one minute more, then add the cabbage. Continue to cook and stir until the cabbage has reduced in volume by half.
- Dissolve the cornstarch in the soy sauce. Add that to the skillet and stir to coat the vegetables. The heat will cause the mixture to thicken and create a soy sauce glaze. Drizzle a little sesame oil over top and stir in. Turn the heat off. Transfer the mixture to a bowl to cool
- Begin to fill and roll the egg rolls. Place one wrapper at a time on a clean surface and place about 1/4 cup of the cabbage mixture just off center, close to one of the corners on the square. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Keep a small bowl of water near by and use it as a "glue" to hold the corners of the egg roll wrapper in place.
- Put a little olive oil in the bottom of a skillet pan and saute until lightly browned.
Tex-Mex Dip by tricia macdonald
INGREDIENTS
- 3 medium size ripe avocados
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package of taco seasoning mix
- 2 cans plain bean dip
- 1 large bunch of green onions, chopped with tops
- 2 medium tomatoes, cored, halved, seeded, and coarsely chopped
- 1 small can of pitted ripe olives, drained, sliced (optional)
- 1 8oz package of sharp cheddar cheese, shredded
INSTRUCTIONS
- Peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper.
- Mix sour cream, mayo, and taco seasoning mix in a small bowl.
- Spread bean dip on a large shallow serving dish.
- Top with seasoned avocado mixture.
- Layer with sour cream/taco mixture.
- Sprinkle with chopped onions, tomatoes, and olives.
- Cover with shredded cheese.
- Serve chilled or a room temperature.