The Popcorn Trick

*From 100 Days of Real Food.

INGREDIENTS
1/4 cup popcorn kernels
brown paper lunch bag
optional: olive oil/butter & salt

DIRECTIONS
Pour kernels into the brown paper bag and tightly fold over the top 3-4 times (no staple or tape necessary.) Heat in the microwave 2-3 minutes or until popping slows to 3-4 seconds between pops. Pour into a bowl and, if desired, drizzle with oil or melted butter and sprinkle with salt.

Notes: I started with 2 min 20 sec, but the batch was a little burned, so I backed off to 2 minutes even though some of the kernels weren't popped yet.

Clementine Mango Green Smoothie

*From New Nostalgia here.

Serves: 2
Prep: 5 minutes

INGREDIENTS
2 large handfuls of spinach (about 2 cups)
2 clementines, peeled
1 cup frozen mango (if fresh, use a frozen banana)
1 ripe banana (can be frozen)
1 1/2 - 2 cups water

DIRECTIONS
If using a high speed blender, add all ingredients together and blend until smooth.

If not, start with spinach and one cup of water. Blend well until spinach is in teeny tiny bits. Add the rest of the fruit and blend away. Add more water until a vortex forms in the middle and consistency is smooth.

Hummus

SERVES: about 2.75 cups
PREP: 15 minutes

INGREDIENTS:
3 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp. Kosher salt
1/3 cup tahini (sesame paste)
6 Tbsp. freshly squeezed lemon juice (2 lemons)
5 Tbsp. water or liquid from the chickpeas
1 Tbsp. olive oil

DIRECTIONS:
Mince garlic in a food processor or blender. Add the rest of the ingredients and process until the hummus is smooth. Serve chilled or at room temperature with toasted pita bread/chips, fresh veggies, or on a sandwich.

Caesar Pockets

*Adapted from kraftfoods.com.

INGREDIENTS:
4 cups torn romaine lettuce
6 oz. smoked turkey breast deli meat, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. grated Parmesan cheese
1/4 cup Caesar dressing
4 pita breads, warmed, cut in half
fresh ground pepper to taste

DIRECTIONS:
Toss lettuce with turkey, peppers, cheese, dressing, and pepper. Spoon into pitas.

Substitute: Prepare using ranch dressing instead of Caesar.

Easy Cream Cheese Appetizer

Lots of sauces poured over a block of cream cheese make a great pairing with crackers for a super-easy appetizer.

Some of my favorite sauces:
Fischer Wieser Raspberry Chipotle Sauce
Fischer Wieser Blueberry Chipotle Sauce
Jalapeno Jelly

My favorite crackers to serve this appetizer with are Wheat Thins.

Enjoy!

Grown-Up Rice Krispies Treats

PREP: 15 minutes

INGREDIENTS
3 Tbsp butter or margarine
5 cups miniature marshmallows
6 cups Rice Krispies cereal
1 cup sunflower kernels, pre-roasted and salted
1 cup dried cranberries

DIRECTIONS
1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal, sunflower kernels, and cranberries. Stir until well coated.
3. Using a buttered spatula or fingers, evenly press mixture into a 8x12" pan coated with cooking spray. Let cool for 15 minutes. Cut into 2" squares.

Sweet & Tangy Meatballs

INGREDIENTS
30-40 meatballs (homestyle, not Italian-flavored)
1 jar grape jelly
1 jar chili sauce

DIRECTIONS
Place meatballs in a crock pot and pour jelly and chili sauce over the top. Heat on HIGH for 1 hour, stirring occasionally. Reduce heat to LOW for another 30 minutes, then maintain on LOW or WARM while serving.

These are a delicious, easy appetizer for parties!

Cucumber Tea Sandwiches

SERVES: 8
PREP: 30 minutes

INGREDIENTS:
8 oz tub of cream cheese spread
16 slices of wheat, rye, or white bread
2 cucumbers, skinned and sliced very thinly

FLAVOR OPTIONS:
-use chive and onion cream cheese, or
-finely chop 1/4 cup fresh mint and mix with plain cream cheese, or
-finely chop 1/4 cup fresh dill and mix with plain cream cheese (this is my personal favorite)

DIRECTIONS:
Spread a thin layer of the cream cheese mixture of your choice on each slice of bread. Evenly distribute cucumber slices (1-2 thick) on 8 slices of bread. Use the other 8 slices of bread to complete the sandwiches, then slice off the crusts and cut each sandwich diagonally. Keep sandwiches chilled, but dry, and serve within 4-6 hours.

Athene's Chocolate Covered Peanut Butter Crackers

DIRECTIONS:
Spread peanut butter between pairs of Ritz crackers (or use store-bought peanut butter crackers). Dip them in melted chocolate or white chocolate and allow to cool on wax/baking paper.

Mmmmmm...yum!

These can easily be decorated with white chocolate that's been colored for holidays or special occasions.

Gail's Nilla Wafer Snacks

INGREDIENTS:
Nilla wafers
banana
peanut butter

DIRECTIONS:
Top nilla wafers with peanut butter. Slice banana and place slices on top of wafers with peanut butter. Enjoy!

Chuy's (Copy Cat) Creamy Jalapeno Dip

Prep: 5-10 minutes

INGREDIENTS
1 1/3 cups mayonnaise
1/3 cup buttermilk
1/3 cup chopped jalapenos (can buy in a jar, then drain the amount you need)
1/3 cup green chilies (1 sm. can)
1/4 cup cilantro leaf
1 (1 oz.) packet dry ranch dressing mix

DIRECTIONS
Mix ingredients in a blender or food processor, until smooth. If time permits, chill in the refrigerator for 2-4 hours to allow flavors to meld.
Serve with tortilla chips.

Hot Artichoke and Spinach Dip

From allrecipes.com.
Prep: 40 minutes
Serves: 12

INGREDIENTS:
1 8-oz. package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp. dried basil
1/4 tsp. garlic salt
salt and pepper to taste
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease a small baking dish.
2. In a medium bowl, mix together everything except mozzarella cheese, artichoke hearts, and spinach. Gently stir in artichoke hearts and spinach.
3. Transfer mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Serve with pita chips (lightly broiled with olive oil and salt), tortilla chips, or crusty slices of French baguette.

Dempsey Jell-O Squares

Serves: 1-2 dozen (1-2 jello squares each)

INGREDIENTS:

3 small (3 oz) boxes of jello

4 Knox packages (one box has 4 packages)

DIRECTIONS:
Pour 2 cups of cool water into a bowl. Sprinkle all the Knox packages into the water. Then add the boxes of jello. Now add 2 cups of boiling water. Stir mixture for about 2 minutes to make sure jello is dissolved. Pour into a 9x13 dish and put into the refrigerator for about 2 hours to jell. Cut up and serve.

Strawberry Fruit Dip

Serves: 10

INGREDIENTS:
1 8-oz. tub of strawberry cream cheese spread
1/2 cup chopped strawberries
1/4 tsp. grated lemon peel
2 tsp. lemon juice

DIRECTIONS:
Mix all ingredients in medium bowl. Cover and refrigerate at least one hour for flavors to blend. Serve with assorted cut fresh fruit.

Puppy Chow

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ready In: 10 Minutes
Yields: 36 servings

"This recipe can be used as an appetizer or dessert."

INGREDIENTS:
9 cups crispy rice cereal squares
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups confectioners' sugar

DIRECTIONS:
1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cereal and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

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Printed from Allrecipes.com 12/26/2008