Charlotte’s Kitchen

Archive for the ‘Snacks’ Category

This time of year I seem to make a lot of different recipes that use pumpkin as a main ingredient.  Here’s one I just got and even though I haven’t made it yet I know it’s going to be great.  One of the nice things about it is that it’s done completely in the microwave.  It will last up to 2 weeks in an airtight container so it’s perfect to have around the house for those unexpected holiday guests. Read the rest of this entry »

Fresh tasty donuts that you make at home for a fraction of what store bought donuts cost? That’s what this recipe will give you, and best of all, they are so easy to make. Read the rest of this entry »

These mini calzones are easy to assemble (kids can help!)

Ingredients:

30 square wonton wrappers (Nasoya are stronger)

Pepperoni slices

1/3 cup pizza sauce, plus extra for dipping

1 cup shredded mozzarella cheese

1 large green pepper, cut into thin strips

Vegetable oil

Directions:

Lay the wonton wrappers on a dry work surface. In the center of each wrapper, place a slice of pepperoni, 1/2 t of pizza sauce, 1/2 T of cheese and 1 pepper strip. Dip your finger in water and moisten all 4 edges of the wonton, then fold it in half, pressing along the edges to seal it.

Heat 1 t of oil in a large skillet over medium heat and cook the pockets until brown, about 2 minutes on each side, adding more oil as needed. Remove the wontons from the pan and place them on paper towels to absorb excess oil. Arrange them in a wreath shape and serve with extra sauce for dipping.

Tip: For garnish use cherry tomatoes, sprigs of parsley and cut stars from a yellow sweet pepper.

Ingredients:

1/2 t Watkins Dill

1/4 t Watkins Garlic Powder

1/8 t salt

1 8 ounce package of softened cream cheese.

1 scallion or green onion

1 red sweet bell pepper

Directions:

Mix dill, garlic power and salt into softened cream cheese. Pack the mixture into a rectangular container (the cream cheese box works great) lined with plastic wrap. Refrigerate it for at least 3 hours.

Before serving time, set the unwrapped block of chees on a platter and decorate it with a scallion or green onion tied around it like ribbon and small squares and a gift tag from the red pepper.

Ingredients:

1 8 ounce package cream cheese, softened

1/2 cup pitted green olives, chopped

1/2 cup pitted ripe olives, chopped

1/2 cup pitted kalamata olives, chopped

1 t finely shredded lemon peel

1/4 t Watkins Garlic Powder

4 10-inch flour tortillas

8 large basil leaves

1/2 cup bottled roasted red sweet peppers, well drained and cut in strips

Directions:

In medium mixing bowl beat cream cheese with electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder and 1/4 t black pepper, set aside.

Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hours. To serve, trim off ends of each roll; cut rolls in 1/2-inch slices.

Makes 10 servings (about 40 slices)

Ingredients:

1 15 ounce can of white kidney beans, drained and rinsed

1/4 cup lemon juice

1 heaping T chopped sage (about 7 to 8 leaves)

1 small clove garlic

1 1/2 T olive oil

1/4 t Watkins Pepper

1/4 t salt

Directions:

Combine all the ingredients in a food processor.

Pulse until the mixture is smooth, about 30 seconds. Makes 1 1/2 cups.