Appetizers and Snacks
Monday, July 14, 2008
Shower them with finger foods
We are coming upon the season of showers, both for brides and soon-to-be mothers. If you are hosting such an event, try serving a selection of appetizers, vegetables and dip, and cookies or sweets. Finger foods like these lets guests nibble and may encourage them to mingle more.
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Garlic Spinach Balls
2 cups crushed dried seasoned stuffing
1 cup finely chopped onion
3/4 cup egg substitute
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
3 tablespoons chicken or vegetable broth
1 garlic clove, minced
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Preheat oven to 350 degrees. In a large bowl, combine stuffing, onion, egg substitute, egg, Parmesan cheese, butter, broth, garlic, thyme, and pepper. Stir in spinach until blended. Roll into 1-inch balls. Place in a 15x1-inch baking pan coated with nonstick cooking spray. Bake until golden brown, about 15 to 20 minutes. Makes 8 servings.
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Ham Salad Spread
3 cups ground fully cooked ham
1 hard-cooked egg, chopped
2 tablespoons finely chopped celery
2 teaspoons finely chopped onion
2 teaspoons sweet pickle relish
3/4 cup mayonnaise
1 tablespoon prepared mustard
Assorted crackers
In a bowl, combine the first five ingredients. Combine mayonnaise and mustard; add to ham mixture and mix well. Refrigerate until serving. Serve with crackers. Makes 24 servings.
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Mini-Cheesecakes
2 8-ounce packages cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla
2 eggs
12 vanilla wafers
Preheat oven to 350 degrees. Place 12 vanilla wafers on the bottom of 12 paper lined muffin cups. Mix cream cheese, sugar, vanilla and eggs. Pour mixture into muffin cups. Bake until centers are almost set, about 20 minutes. Refrigerate 2 hours or overnight. Makes 12 servings.
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Party Punch
3 3-ounce packages fruit-flavored gelatin mix
4 cups granulated sugar
13 cups boiling water
2 46-ounce cans pineapple juice
1 16-ounce bottle lemon juice concentrate
2 2-liter bottles ginger ale, chilled
In a large bowl, combine gelatin and sugar. Stir in boiling water until mixture is dissolved. Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers; freeze until solid. To serve, place gelatin mixture in punch bowl, and chop into pieces. Slowly pour in ginger ale. Makes about 40 servings.
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Pantry Pointers
To easily crush dried stuffing, place it in a sealable plastic bag on a flat surface. Use a rolling pin to crush stuffing into a finer crumb.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Monday, July 07, 2008
Watermelon is a versatile fruit
Most people think that watermelon makes a great treat alone or with a sprinkle of salt or sugar. But watermelon also is a versatile fruit perfect for most parts of any meal, from beverages to dessert. And because it is 92% water, it can help hydrate you as well as take away the craving for something cool to eat or drink.
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Berry Watermelon Lemonade
8 cups cubed seeded watermelon
1 cup fresh strawberries, halved
1/2 cup fresh lemon juice
1 cup granulated sugar
2 cups water
Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth. Makes 8 servings.
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This summery salsa is great with tortilla chips or as a topping for grilled chicken or fish.
Watermelon Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno, and garlic salt. Mix well and serve. Makes 32 servings.
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Watermelon Salad
1 20-ounce can unsweetened pineapple chunks, drained
1 15-ounce can unsweetened dark sweet cherries, drained
1-1/2 cups cubed cantaloupe
1-1/2 cups cubed seeded watermelon
1-1/2 cups cubed honeydew
Dressing:
3 tablespoons vegetable oil
3 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons granulated sugar
1/4 teaspoon paprika
Combine the fruit in a large bowl. In a small bowl, combine dressing ingredients; pour over fruit and toss to coat. Serve immediately with a slotted spoon. Makes 8 servings.
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Watermelon Slush
8 cups cubed seedless watermelon
1/4 cup lime juice
1/4 cup granulated sugar
2 cups diet lemon-lime soda, chilled
In a blender or food processor, cover and process the watermelon, lime juice and sugar in batches until smooth. Pour into a freezer-proof container. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy, about 90 minutes. Spoon 3/4 cup into bowls or glasses; add 1/4 cup soda. Makes 8 servings.
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Pantry Pointers
When selecting watermelon, choose a firm, symmetrical, heavy watermelon that isn’t bruised or dented.
You can freeze leftover watermelon. Cut the watermelon into chunks and freeze on a baking sheet. Once frozen, transfer the cubes to a freezer bag. To serve, place in a bowl and allow to partially thaw.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Beverages • Desserts and Treats • Soups and Salads • (0) Contributions • Permalink
Monday, February 18, 2008
Make movie snacks for Oscar®
Whether you cheer on your favorite nominees alone or with friends, snacks during the Academy Awards are almost as important as snacks during the movies themselves.
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Pizza Popcorn
2-1/2 quarts popped popcorn
1/3 cup butter
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Place popcorn in an ungreased 13x9-inch baking pan. Melt butter in a small saucepan; add cheese, garlic salt, oregano, basil, onion powder, and salt. Pour over popcorn; mix well. Bake, uncovered, for 15 minutes. Makes 10 servings.
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Caramel Popcorn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Preheat oven to 250 degrees. Place popcorn in a large bowl. In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven and let cool completely before breaking into pieces. Makes 20 servings.
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Mock Ice Cream Sandwiches
2 cups fat-free whipped topping
1/2 cup miniature semisweet chocolate chips
8 whole chocolate graham crackers
In a bowl, combine whipped topping and chocolate chips. Break graham crackers in half. Spread whipped topping mixture over half of the crackers; top with remaining crackers. Wrap in plastic wrap and freeze for at least 1 hour. Makes 8 servings.
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Chocolate Peanut Butter Cups
1 11.5-ounce package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners’ sugar
Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave-safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners’ sugar, and salt; divide into the chocolate cups. Melt the remaining chocolate; spoon over peanut butter and spread to edges of cups. Makes 12 servings.
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Pantry Pointers
For easy snacks for the Academy Awards, set up a buffet of movie snacks such as popcorn, Raisinets, and Twizzlers.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • (0) Contributions • Permalink
Monday, January 28, 2008
Spice up the Super Bowl with salsa
The Super Bowl is an opportunity to combine three favorite American traditions: football, friends, and food. Dips and chili are traditional favorites at this event, and when you begin with a jar of salsa these dishes are as easy as they are tasty.
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Salsa Chili
2 pounds ground beef
1/2 onion, chopped
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
2-1/2 cups tomato sauce
1 8-ounce jar salsa
4 tablespoons chili seasoning mix
1 15-ounce can light red kidney beans
1 15-ounce can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion; sauté until meat is browned, about 10 minutes. Drain grease, if desired. Add pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans. Mix well, reduce heat to low and simmer for at least an hour. Makes 8 servings.
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Seven-Layer Taco Dip
1 1-ounce package taco seasoning mix
1 16-ounce can refried beans
1 8-ounce package cream cheese, softened
1 16-ounce container sour cream
1 16-ounce jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
1 6-ounce can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions, and lettuce over the salsa; top with Cheddar cheese. Garnish with black olives. Makes 56 servings.
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Warm Salsa and Cheese Dip
1 16-ounce container sour cream
1 8-ounce package cream cheese, softened
1 1-ounce package taco seasoning mix
2 cups shredded Pepper Jack cheese
1 cup salsa
1 teaspoon dried oregano
Salt and pepper to taste
Preheat oven to 350 degrees. In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, oregano, salt, and pepper. Transfer to a 9x13-inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven until cheese is melted, about 10 minutes. Makes 48 servings.
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Pantry Pointers
Allow guests to customize their chili with a variety of garnishes. Offer shredded cheese, minced onion, hot sauce, and sour cream.
Mix a mashed avocado with 1 cup of salsa for a quick dip. Serve with tortilla chips.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • (0) Contributions • Permalink
Monday, December 10, 2007
Say cheese at the holidays
With the holiday season underway, it’s a good time to indulge in some favorite foods. Cheese often tops the list of delectable treats when served at a party, a dinner with friends, or a breakfast with family. Just remember that while indulging can be fun, overindulging often isn’t a good idea.
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Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed and drained
5 eggs, beaten
2-1/2 shredded cheese such as mozzarella or provolone
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Carefully pour into prepared pie pan. Bake until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Makes 6 servings.
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Orzo with Parmesan and Basil
2 tablespoons butter or margarine
1 cup uncooked orzo pasta
1 14.5-ounce can chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon dried basil
Salt and pepper to taste
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with additional basil if desired. Makes 4 servings.
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Chocolate Chip Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. Makes 32 servings.
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Pantry Pointers
When serving cheese alone or with crackers, allow the cheese to come to room temperature for about 30 minutes. Always rewrap leftover cheese before storing, preferably in plastic wrap.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Breakfast • Side Dishes • (0) Contributions • Permalink
Monday, July 30, 2007
Take your avocados for a dip
Avocados often have a bad reputation as the fruit that’s high in fat. But the kind of fat in avocados is monounsaturated, the kind that is good for you. Avocados also contain lots of nutrients including antioxidants. This makes avocados an excellent fruit for snacking.
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Guacamole
2 ripe avocados
Juice of 1/2 lemon
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados in half. Remove the pits and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Makes about 2 cups.
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Quick and Easy Avocado Salsa
1 ripe avocado
1 cup salsa, mild or spicy
Mash avocado; mix with salsa. Serve with tortilla chips or baguette slices. Makes about 1-1/2 cups.
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Avocado Dip
2 avocados, peeled, pitted and diced
1 19-ounce can black beans, drained and rinsed
1 11-ounce can whole kernel corn, drained
1 medium onion, minced
3/4 cup salsa
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
2 tablespoons chili powder
Salt and pepper to taste
In a bowl, mix the avocados, black beans, corn, onion, salsa, cilantro, and lemon juice. Season with chili powder, salt, and pepper. Makes 12 servings.
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Taco Salad Dip
1 16-ounce can refried beans
2 avocados, peeled and pitted
1 teaspoon lemon juice
1 16-ounce container sour cream
1 1.25-ounce package taco seasoning mix
2 tomatoes, diced
1 2.25-ounce can sliced black olives, drained
1 bunch green onions, chopped
1 16-ounce package Cheddar cheese, shredded
In a 12x12-inch or larger dish, evenly spread the refried beans in a thin layer.
In a medium bowl, mix the avocado and lemon juice until almost smooth. A few avocado lumps are desirable. Spread the avocado mixture over the refried beans. In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. Top the dip with a layer of cheese. Makes 56 servings.
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Pantry Pointers
To remove the pit from an avocado, begin but cutting the avocado lengthwise around the pit. Pull the halves apart, and then carefully make another cut lengthwise on the half that has the pit. Expose the pit and then use a spoon to scoop it out.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, June 04, 2007
Get kids snacking this summer
During summer vacation, kids can be so busy that it’s hard to get them to break for a snack. But snacks play an important role in a balanced diet, giving active kids a little energy boost in the afternoon. By making snacks yourself, you’ll avoid some of the fat and sugar lurking in the store-bought snack foods advertised to kids.
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Stuffed Celery Snacks
1 8-ounce package cream cheese, softened
1/3 cup shredded carrot
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon onion salt
Celery stalks, cut into 3-inch lengths
In a small bowl, combine cream cheese, carrot, and seasonings. Stuff into celery. Cover and chill for at least 1 hour. Makes 2 dozen.
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Banana Tortilla Snacks
1 6-inch flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
1 banana
2 tablespoons raisins
Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap and then serve. Makes 1 serving.
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Pizza Pinwheels
1 8-ounce can refrigerated crescent roll dough
2 cups shredded mozzarella cheese, regular or reduced fat
24 slices sliced pepperoni
1 14-ounce can pizza sauce
Preheat oven to 375 degrees. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 pepperoni; divide mozzarella cheese evenly between rectangles. Roll tightly lengthwise and slice each into 4 or more pieces. Bake until golden brown, about 10 to 12 minutes. Heat pizza sauce; serve with pinwheels for dipping. Makes 8 servings.
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Peanut Butter Quesadillas
1 teaspoon butter or margarine
1 10-inch flour tortilla
2 tablespoons peanut butter
2 tablespoons grape jelly
Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat until lightly browned, 2 minutes on each side. Slice into wedges, and dip in the jelly to serve. Makes 2 servings.
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Pantry Pointers
The best snacks tend to be those that combine at least two food groups. A snack with protein and carbohydrates, for example, will pack more nutrition and be more filling.
Some easy, healthy snack choices include low-fat microwave popcorn; low-fat or fat-free milk, cheese, or yogurt; and low-sugar, whole-grain cereal.
Fruits and vegetables make healthy snacks, but some kids don’t find them appealing. Try dressing them up with dips or spreads or cut them in fun ways to make them more tempting.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 30, 2007
Celebrate Cinco de Mayo with salsa
Cinco de Mayo commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. While the holiday provides an incentive to have an elaborate Mexican meal, you can enjoy the flavors of the country in simpler ways. Try using a little salsa in your cooking on the fifth of May.
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Salsa Strips
1 8-ounce tube refrigerated crescent rolls
2 tablespoons Dijon mustard
3/4 cup salsa
1 cup (4 ounces) shredded mozzarella cheese
Minced fresh cilantro, optional
Preheat oven to 350 degrees. Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Bake for 10 minutes. Sprinkle with cheese; bake until golden brown, about 8 to 10 additional minutes. Cool for 10 minutes. Cut each into four strips; sprinkle with cilantro if desired. Makes 16 appetizers.
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Spinach Surprise
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 to 1 cup milk
2 10-ounce packages frozen chopped spinach, thawed
1/2 cup salsa
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 350 degrees. Grease an 8-inch square baking dish; set aside. In a saucepan, sauté onion in butter until tender, about 5 minutes. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Stir in spinach and salsa. Stir in 3/4 cup cheese. Transfer to prepared dish; sprinkle with remaining cheese. Bake, uncovered, until heated through, about 20 to 25 minutes. Makes 4 to 6 servings.
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Salsa Chili
1 pound ground beef
1 medium onion, chopped
1 16-ounce jar salsa
1 15-ounce can pinto beans, rinsed and drained
1 5.5-ounce can tomato juice
Shredded cheddar cheese, diced peppers, sour cream, and sliced green onions, optional
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, and tomato juice; heat through. If desired, garnish with cheese and peppers and serve with sour cream and onions. Makes 4 to 6 servings.
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Pantry Pointers
If you are trying to diet or eat a little healthier, remember that salsa usually is low in calories. And the spices can help take the edge off almost any appetite.
For a quick chip dip, mix 1-1/2 cups salsa with 1 8-ounce package of softened sour cream. For a quick vegetable dip, mix 1-1/2 cups salsa with 2 cups of sour cream.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Main Dishes • Side Dishes • (0) Contributions • Permalink
Monday, April 09, 2007
Combine healthy blueberries with soy
Blueberries have a lot of antioxidants that may make them guard against a variety of diseases and ailments and also may help reduce your risk for some forms of cancer. Whether you eat fresh, frozen, or dried blueberries you will enjoy these benefits. Soymilk also may be beneficial to your health but some people shy away from it because they are not sure how it will taste. Since blueberries have a lot of flavor, combining them might tempt even picky eaters to try soymilk and receive a nutritional punch.
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Blueberry Yogurt Parfaits
2 6-ounce containers soy vanilla or blueberry yogurt
1 cup fresh blueberries
2/3 cups low-fat granola
2 tablespoons chopped walnuts
Split one container of yogurt into each of 2 parfait glasses or small bowls. Top each serving with 1/4 cup blueberries and 1/3 cup granola. Repeat with remaining yogurt and 1/4 cup blueberries. Top each with 1 tablespoon chopped walnuts. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Blueberry-Orange-Vanilla Smoothie
1-1/2 cups vanilla soymilk
1 banana, sliced into 1-inch pieces and frozen
1 cup frozen blueberries
1/4 cup frozen orange juice concentrate
1 tablespoon honey
In a blender, combine the soymilk, banana, blueberries, orange juice concentrate, and honey. Blend until smooth and creamy. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Lemon Pudding with Blueberries
1 3.125-ounce package lemon instant pudding
1 cup vanilla soymilk
1 cup skim milk
2 cups fresh blueberries
In a large bowl mix soy milk and skim milk; add pudding mix. Beat with wire whisk or electric mixer at low speed for 2 minutes. Pour into dishes; refrigerate. Pudding will be soft-set and ready to serve in 5 minutes. For firmer set, refrigerate 30 minutes. Garnish each serving with 1/4 cup blueberries. Makes 4 servings.
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Pantry Pointers
In most recipes, you can substitute soymilk for regular milk. And like regular milk, you will want to be careful not to scorch it by boiling it at too high of a temperature or by not stirring it when cooking it.
One 10-ounce package of frozen blueberries equals 1-1/2 cups and 1 pint fresh blueberries equals 2 cups.
When using frozen blueberries in baked goods, do not thaw them first. Thawing them only causes them to turn your baked goods blue. However, if the berries have a lot of ice on them, you can run them under water briefly and drain before using.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Beverages • Desserts and Treats • (0) Contributions • Permalink
Monday, December 25, 2006
Food fit for a New Year
New Year’s Eve is more than the last day of the year—it also comes near the end of the holiday season. Whether you are tempted to hold one more party for friends and family or you are a guest wanting to bring something, consider the delicious simplicity of finger foods.
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Six-Cheese Crostini with Apple and Dried Cherry Salad
12 slices (1/2-inch thick) French bread baguette (2 to 3 inches in diameter)
4-1/2 tablespoons olive oil, divided
1 cup (4 ounces) Sargento® Fancy 6 Cheese Italian Shredded Cheese
2 small apples
1/2 cup dried cherries or cranberries
1 tablespoon lemon juice
Preheat oven to 350 degrees. Brush bread slices with 1-1/2 tablespoons olive oil; place on a baking or cookie sheet. Sprinkle cheese evenly over bread. Bake until golden brown, about 12 minutes.
Meanwhile, thinly slice the apples. Cut slices into julienne (matchstick size) strips. If cherries are large, cut into strips. Combine apples, cherries, remaining 3 tablespoons oil and lemon juice; toss well. Season to taste with salt and pepper, if desired.
Arrange warm crostini on 4 serving plates; top with salad. Makes 4 servings. Recipe adapted from Sargento Cheese.
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Marinated Roasted Olives
1 tablespoon extra virgin olive oil
6 large cloves garlic, peeled and lightly crushed
1 pinch red pepper flakes
1/4 teaspoon fennel seeds
1/4 teaspoon dried thyme
1 6-ounce can Lindsay® Black Ripe Pitted or Whole Olives, drained
4 large strips of orange zest
4 large strips of lemon zest
Juice of 1/2 lemon
Salt to taste
Preheat oven to 400 degrees. Using an ovenproof skillet, cook the oil and garlic over moderate heat until the cloves begin to sizzle and become fragrant. Add the red pepper flakes, fennel seeds, and thyme and let sizzle for a few seconds. Add the olives and citrus zest, warming them in the seasoned oil. Transfer to the oven and bake approximately 5 minutes, stirring occasionally until the olives are thoroughly heated and soft. Season with salt and lemon juice. Serve warm. Makes 6 servings. Recipe adapted from Lindsay Olives.
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Pantry Pointers
A cheese board is an easy and appealing treat at any party. Set out three or four kinds of cheese with crackers and bread. If desired, add apples, pears, grapes, or nuts.
Cold party trays consisting of cheese, cooked meats and/or raw vegetables can be prepared the day before, covered with plastic wrap, and refrigerated. However, never add crackers or chips to a tray until ready to serve as they will lose their crispness.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, August 28, 2006
Spice up your Labor Day
If you are like many Americans, your Labor Day celebration will include good food as well as family and friends. If the people in your life prefer food on the zesty side, spice it up a bit for the holiday.
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Buffalo Chicken Dip
2 8-ounce packages cream cheese, softened
3/4 cup pepper sauce, such as Frank’s Red Hot
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
Preheat the oven to 350 degrees. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13-inch baking dish. Bake for 30 minutes. Serve with tortilla chips. Makes 16 servings.
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Spicy Grilled Shrimp
1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, optional
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Cook shrimp until opaque, about 2 to 3 minutes per side. Transfer to a serving dish and garnish with lemon wedges if desired. Makes 6 servings.
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Spicy Butter Bars
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon instant coffee granules
1/2 teaspoon ground ginger
1/2 cup butter or margarine
1 cup butterscotch chips, divided
1 large egg
1/2 cup chopped salted peanuts
Preheat oven to 300 degrees. In a bowl, combine flour, sugar, cinnamon, coffee granules, and ginger; set aside. In a heavy saucepan over low heat, melt butter and 2/3 cup butterscotch chips. Remove from the heat. Stir in the dry ingredients and egg; mix well.
Spread into an ungreased 15x10-inch. Sprinkle with peanuts and remaining chips. Bake until lightly browned, about 25 to 30 minutes. Immediately cut into bars and remove from pan. Cool on wire racks. Store in an airtight container. Makes about 3 dozen bars.
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Pantry Pointers
It is best to buy most spices in small quantities, especially those used infrequently, because they lose their flavor over time. If you are in doubt of the quality of a spice, give it a good sniff before using it. Spices without an aroma likely won’t have much flavor either.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, June 19, 2006
Make great food for the great outdoors
One of the best parts about camping is the food. Whether it’s the special treats we allow ourselves while hiking and swimming or the challenge of cooking without the conveniences of home, many things seem to taste better when served in the wilderness.
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S’More Snack Mix
2 cups honey graham cereal
1 cup minature marshmallows
1 cup peanuts
1/2 cup semisweet chocolate chips
1/2 cup raisins
In a large plastic resealable bag, combine all ingredients. Tighly close the bag and shake well. Makes 5 servings.
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Dutch Oven Green Bar Stew
1-1/2 pounds beef, cubed
1 tablespoon vegetable or canola oil
1 teaspoon salt
1/2 cup water
2 carrots, diced
1 small onion, chopped
2 medium potatoes, cubed
2 teaspoons dried parsley flakes
Brown beef in vegetable oil in an uncovered dutch oven. Add salt and water; cover and cook over low-to-medium heat fire for 30 minutes. Add carrots and onion and cook an additional 30 minutes. Add potatoes and parsley and cook 30 to 40 minutes more, adding water as needed to keep about 1 inch of liquid in the dutch oven. Makes 4 servings. Adapted from Dutch Oven Cooking (Fourth Edition) by John G. Ragsdale.
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Campfire Banana Splits
6 large bananas, unpeeled, stems removed
2 cups semisweet chocolate chips
1 10.5-ounce package miniature marshmallows
Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise
Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Carefully unwrap bananas, open the peels wide, and eat with a spoon. Makes 6 servings.
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Pantry Pointers
When packing ingredients for camping, measure them for each recipe and pack in plastic resealable bags or plastic storage containers. Label each bag with the amount and recipe.
For sandwiches, pita bread holds its shape better which makes it easier to transport.
Before you sit down to eat dinner, put a pot of water on the campfire. It will heat while you eat, and you’ll be ready to wash dishes when the meal is over.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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Monday, June 12, 2006
Make a meal for Dad's heart
Father’s Day is a great time to tell your dad that you hope he’ll be around for many years to come. Making him a heart-healthy meal on his special day may help jumpstart a lifestyle of healthy eating.
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Spinach is full of vitamins and minerals, including folate and iron. For a low-fat version, use low-fat or fat-free ranch dressing and sour cream.
Spinach Dip
1 10-ounce package frozen chopped spinach
3 tablespoons grated Parmesan cheese
3 tablespoons ranch salad dressing
1/2 cup sour cream
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
Cook spinach according to package directions; drain well and chill. Combine all ingredients in a bowl and mix well. Chill before serving. Serve with cut-up vegetables or snack crackers. Makes about 1-3/4 cups of dip.
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Salmon is loaded with heart-healthy omega-3 fatty acids.
Maple Salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper. Place salmon in a shallow metal baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees. Place the baking dish in the preheated oven, and bake salmon until easily flaked with a fork, about 15 to 20 minutes. Makes 4 servings.
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Blueberries are filled with antioxidants that are good for the heart. This recipe utilizes fresh blueberries, and because it is made with only one crust it contains less fat than traditional double-crust recipes.
Topless Blueberry Pie
3/4 cup granulated sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
4 cups fresh blueberries
1 tablespoon butter
1 9-inch pie crust, baked
In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes. Add butter and let cool about 5 minutes. Stir in remaining blueberries. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours. Makes 8 servings.
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Pantry Pointers
After surprising Dad with a heart-healthy meal, consider going on a nice heart-healthy walk with him. The exercise is beneficial to everyone, and also gives the family a chance to talk without distractions such as television. Just do it around his favorite televised sports because it is, after all, his day.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, May 08, 2006
Let the kids cook on Mother's Day
Mother’s Day is a special time of the year, one for commemoration and celebration for Mom. It is a time for breakfast in bed, family gatherings, and crayon scribbled cards. It also is time for a special treat for Mom, preferably one that was made by her children. Just make sure that while in the kitchen, kids are given jobs suitable for their ages.
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For an easy breakfast, have the kids layer fruit and granola with yogurt and serve it to Mom in bed.
Fruit Parfait
1 6-ounce carton flavored yogurt
1/4 cup granola
1/2 cup sliced fresh fruit (such as apple, strawberries, or bananas)
In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt. Makes 1 serving.
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This recipe makes a good snack or appetizer, or it could be part of a Mother’s Day picnic.
Party Pinwheels
2 8-ounce packages cream cheese, softened
1 1-ounce package ranch dressing mix
2 green onions, minced
4 12-inch flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 2-ounce can sliced black olives
1/2 cup shredded cheddar cheese
In a medium bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1-inch slices. Makes 15 servings.
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This dessert is tasty enough to stand on its own with coffee, but light enough to follow Mom’s favorite meal.
Banana-Strawberry Trifle
1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 9-inch angel food cake, cut in cubes
4 bananas, sliced
1 16-ounce package frozen strawberries, thawed
1 12-ounce container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and refrigerate 4 hours before serving. Makes 18 servings.
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Pantry Pointers
Trifles make an impressive and tasty dessert, and their recipes typically are flexible. For example, white cake goes well with bananas and pudding while chocolate cake goes well with cherry pie filling and pudding.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • (0) Contributions • Permalink
Monday, May 01, 2006
Have a taste of Mexico for Cinco de Mayo
Cinco de Mayo means more than just “the Fifth of May,” its English translation. This holiday commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. And if you don’t want to prepare an entire Mexican meal, these recipes will provide holiday-themed snacks throughout the day.
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Guacamole
2 avocados
Juice of 1/2 lemon
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados in half. Remove the pits and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Makes about 2 cups.
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Salsa
1 28-ounce can whole tomatoes, undrained and coarsely chopped
1 14.5-ounce can diced tomatoes with green chilies, undrained
1 large onion, minced
1 large green pepper, minced
1 garlic clove, minced
1/4 teaspoon ground coriander
1/2 teaspoon white vinegar
Red pepper flakes, optional, to taste
In a large bowl combine chopped tomatoes, diced tomatoes, onion, green pepper, garlic, coriander, and vinegar. Add red pepper flakes if desired. Mix well; allow to chill in the refrigerator at least 1 hours to allow flavors to blend. Makes about 4 cups.
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This versatile recipe works well as an alcoholic or non-alcoholic punch.
Cranberry-Lime Margarita Punch
6 cups water
1 12-ounce can frozen cranberry juice cocktail, thawed
1/2 cup fresh lime juice
Artificial sweetener equal to 1/4 cup sugar
2 cups ice cubes
1 cup tequila or ginger ale
1 lime, sliced
Combine water, cranberry juice, lime juice, and artificial sweetener in punch bowl; stir until artificial sweetener dissolves. Stir in ice cubes, tequila or ginger ale, and sliced lime; garnish with fresh cranberries if desired. Makes 10 servings.
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Pantry Pointers
If you are trying to diet or eat a little healthier, your refrigerator should always have a jar of salsa in it. It’s not only naturally fat free, it’s also very low in calories, usually containing less than 30 calories per serving. And the spices can help take the edge off any appetite.
To remove the pit from an avocado, begin but cutting the avocado lengthwise around the pit. Pull the halves apart, and then carefully and firmly strike the put with the sharp edge of a knife. While holding the avocado, twist the knife to remove the pit.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com