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.
