Buffalo Chicken Dip

Need a game day starter? Want a comforting snack or a warm and gooey lunch? This dip is a great choice. It can be served with your favorite crackers, tortilla chips, carrot and celery sticks, and whatever crunchy food you like!

You will need:

• 1 rotisserie chicken, shredded (or 1.5 lb chicken breast, cooked through and shredded)
• 1/4 c chicken broth
• 3/4 c hot sauce
• 8 oz cream cheese, softened
• 1/2 c ranch dressing
• 1/3 c blue cheese crumbles
• 1/3 c chopped scallions
• 3/4 c shredded cheddar cheese
• Punch of pepper

Then you will…

1. Preheat oven to 400 degrees. Lightly grease an 8×8 baking dish with nonstick spray.
2. In a medium skillet, sauté the chicken with the broth and hot sauce over medium heat. Cook for 5 minutes until hot through.
3. Remove from the heat.
4. Mix in the cream cheese, ranch, blue cheese, scallions, and 1/2 cup of the cheddar cheese.
5. Transfer to the prepared baking dish.
6. Top with the remaining cheddar cheese and a sprinkle of pepper.
7. Bake 15-20 minutes, until bubbly.

Raspberry Cream Cheese Danish

In the mood for a sweet breakfast pastry? This is simple to assemble and just as delicious at room temperature as fresh out of the oven.

You will need:

• 1 box frozen puff pastry sheets, defrosted according to the box instructions
• 8 oz reduced fat cream cheese, room temperature and divided
• 3 T sugar
• 2 t vanilla extract, divided
• Zest of 1 lemon
• 1/4 c raspberry jam, divided
• 1 c powdered sugar
• 3 T butter, melted
• 2 T milk

Then you will…

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. On a clean surface like a cutting board, unfold the two sheets of puff pastry.
3. Lightly roll each one out until it is about 8×12 inches.
4. Arrange the puff pastry so that the short end is facing you.
5. In a medium mixing bowl, beat half of the cream cheese together with the sugar and 1 teaspoon of the vanilla extract and lemon zest.
6. Spread half of the cream cheese mixture down the middle third of one pastry, leaving about an inch of edge at the top and bottom.
7. Spread half of the jam on top the cream cheese.
8. Repeat with the other pastry: cream cheese mixture and then jam.
9. Use a sharp knife to cut slits along the left third of the dough, about every inch or so.
10. Repeat with the right third of the dough.
11. Fold the top and bottom dough flaps over the filling.
12. Starting at the top fold over the top left strip diagonally across the filling.
13. Repeat with the top right strip and continue alternating until you get to the end. It’s ok for there to not be space between the strips.
14. Transfer the pastries to the prepared baking sheet.
15. Bake for 25-35 minutes or until golden brown and flaky.
16. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
17. Transfer to a wire rack and allow to cool at least 20 minutes before frosting.
18. In a medium mixing bowl, beat together the remaining half of the cream cheese with the powdered sugar, remaining teaspoon of vanilla, and melted butter.
19. Starting with 2 tablespoons, beat in milk until your cream cheese frosting is smooth and spreadable.
20. Spread on top of the danish and serve with your favorite coffee or tea.

Herbed Yogurt Dip

This is a cool and bright dip, perfect for hot summer days. We served it with fresh sugar snap peas, bell pepper slices, and some crunchy breadsticks.

You will need:

• 3 cloves garlic, peeled and minced
• 1/2 c fresh oregano, chopped
• 1/2 c fresh cilantro, chopped
• 1 c fresh parsley, chopped
• 1/3 c olive oil
• 2 T red wine vinegar
• Zest of 1 lime
• 1/2 t ground pepper
• 1/4 t crushed red pepper flakes
• 1/4 t salt
• 16 oz plain greek yogurt

Then you will…

1. Put everything, except for the yogurt, in a small food processor.
2. Pulse until blended together.
3. In a medium bowl, mix together the herbed oil and the yogurt by gently stirring.
4. Serve and enjoy!

Walnut and Cheddar Biscuits

These are heavenly when they are warm from the oven. We liked them with a little apricot jam on the side. Note: you need to prep the dough in advance, so that the butter has time to cool again before baking…so plan ahead!

You will need:

• 1/3 c walnuts
• 3 c flour
• 2 T sugar
• 4 1/2 t baking powder
• 1 t salt
• 1/4 t pepper
• 1/2 c (8 tablespoons) unsalted butter, cold
• 1 1/2 c shredded sharp cheddar cheese
• 1 3/4 c whipping cream, cold

Then you will…

1. In a nonstick skillet, toast the walnuts until fragrant, about 5 minutes.
2. Transfer to a cutting board and chop until about halfway between a rough and fine chop.
3. In a large mixing bowl, mix together the flour with the sugar, baking powder, salt and pepper.
4. Cut the butter into smaller pieces and then work it into the flour mixture with your hands until it is integrated throughout the dough.
5. Stir in the walnuts, cheese and cream until just mixed together.
6. Lightly flour a clean and dry work surface and turn the dough out onto the surface.
7. Knead the dough with floured hands, adding small amounts of flour to remove any stickiness.
8. Roll the dough into a rectangle about 12 by 8 inches. Fold in half and rotate 90 degrees.
9. Repeat a second time: roll the dough, fold in half, and rotate 90 degrees.
10. Repeat a third time: roll the dough, fold in half, and rotate 90 degrees.
11. Repeat a fourth time: roll the dough, fold in half, and rotate 90 degrees.
12. Roll the dough into a rectangle about 12 x 8 inches one last time.
13. Transfer to a parchment-lined baking sheet.
14. Refrigerate for an hour to allow the dough to set and butter to chill.
15. Preheat your oven to 400 degrees.
16. Cut the dough in half both lengthwise and widthwise to create four pieces
17. At this point you can cut the sections in half again or not, depending on how large you want your biscuits to be. You will then cut out triangles.
18. Bake 15-20 minutes, until they are golden brown.
19. Remove from the oven and allow to cool on a wire rack.

Chicken Bacon Ranch Party Rolls

These are so easy and perfect for a gathering. You can prep everything in advance and then pop these in the oven until they are toasty, while you are having fun with your guests. I challenge you to only eat one.

You will need:

• 6 oz plain Greek yogurt
• 1 packet Ranch seasoning powder
• 1 T milk
• 1 package 15-oz slider rolls
• 7-8 oz sliced cheese, like a colby jack or provolone or cheddar
• 1 precooked rotisserie chicken, picked from the bones and lightly shredded
• 1/2 lb bacon, cooked and roughly chopped
• 1 small bunch scallions, chopped
• 4 T butter
• 2 t garlic powder
• 1 t onion powder
• 1/2 t pepper
• 1/4 t paprika
• 1/4 t salt

Then you will…

1. In a small mixing bowl, combine the Greek yogurt with the Ranch seasoning powder and milk. Set aside.
2. Preheat your oven to 350 degrees. Line a 9×13 baking dish with parchment paper.
3. Place the bottom halves of the rolls in the baking dish.
4. Spread half of the cheese on the rolls.
5. Top with the chicken.
6. Top with the bacon.
7. Top with the scallions.
8. Place dollops of the Greek yogurt on top.
9. Cover with the remaining half of the cheese.
10. In a small bowl, melt the butter.
11. Mix the garlic powder, onion powder, pepper, paprika, and salt into the butter.
12. Spread a little of the butter on top of the final layer of cheese.
13. Cover the sandwiches with the top halves of the rolls.
14. Brush more butter on top of the rolls.
15. Cover the dish with aluminum foil.
16. Bake 15-20 minutes or until warm and melty.

 

Ham and Cheese Snack Pinwheels

Need a fun afternoon snack? A tasty lunch treat? A great party app? Check these out! You can make them ahead of time and then pop them in the oven, which makes them even more convenient.

You will need:

• 1 rectangular refrigerated pizza dough
• 8 slices of thin sliced black forest ham
• 8 slices of swiss cheese
• 4 T unsalted butter
• 3 T Dijon mustard
• 2 T brown sugar
• 1/2 t pepper

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
2. Unroll the pizza dough.
3. Lay the ham on top to cover the dough.
4. Lay the cheese on top of the ham.
5. Roll it up so you have a long tube.
6. Cut into 12 slices.
7. Lay the slices in the prepared baking dish, cut side facing up.
8. In a small bowl, melt the butter.
9. Mix in the mustard, brown sugar, and pepper.
10. Spread the mustard sauce on top of the pinwheels.
11. Bake 12 to 17 minutes, or until cooked through and golden.
12. Allow to cool for 5 minutes before serving.

Pesto, Prosciuttio and Pea Puff Pastries

This is an incredibly simple appetizers or party snack. You barely need any time to put it together, and the end result is perfect finger food.

You will need:

• 1 piece of puff pastry, defrosted
• ~ 1/3 c refrigerated basil pesto
• 1/4 c sweet peas
• 4 slices of prosciutto, chopped

Then you will…

1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
2. Roll out the puff pastry to about 12×10.
3. Cut the pastry into 12 pieces (2 slices the long way, 3 slices the short way).
4. Place the pieces on the parchment paper.
5. Bake for 6 minutes.
6. Remove from the oven.
7. Spread the pesto on top so that there is a thin layer on each piece.
8. Sprinkle peas and prosciutto on top of each piece.
9. Return to the oven and bake for another 5-7 minutes, until the puff pastry is turning golden.

No-Bake Peanut Butter Oatmeal Energy Balls

These are a sweet and simply snack, perfect for little fingers and grown ups alike. They are best served out of the fridge for a cool and delicious treat during the day.

You will need:

• 3/4 c old-fashioned oats
• 1/4 c smooth peanut butter
• 1/4 c maple syrup
• 3/4 t ground cinnamon
• 1/2 t vanilla extract
• 3 T sweetened cocoa powder

Then you will…

1. In a small mixing bowl, combine all of the ingredients.
2. Allow to rest in the fridge for 30 minutes.
3. Form into balls (roughly 2-3 tablespoons per ball). You should have about 16.
4. Allow to firm up in the fridge for another 30 minutes before eating (or transferring to a storage container in the fridge). I suggest putting them on some wax paper or freezer paper so they are easy to remove.

Bacon, Egg and Cheese Muffin Bites

These mini egg muffins are packed with bacon, cheese and potatoes. They are delicious for breakfast or as part of lunch or dinner, and they are wonderfully portable. This will make 2 dozen mini muffins…although you probably won’t have any leftovers!

You will need:

• 1/2 lb red-skinned potatoes, small diced
• 2 T olive oil
• 1/2 yellow onion, minced
• 1 t onion powder
• 1/2 t garlic powder
• 1/2 t pepper
• 1/4 t salt
• 4 eggs, beaten
• 2 T milk
• 1 t dried chives (or 1 T fresh)
• 1/3 c shredded sharp cheddar cheese
• 1/4 lb bacon, crisped and crumbled

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
2. Put the potatoes in a large pot of lightly salted water.
3. Bring to a boil and allow to cook until the potatoes are just fork tender, about 5-8 minutes.
4. Drain the potatoes.
5. In a large nonstick skillet, heat the olive oil over medium heat.
6. Add the potatoes and onion to the hot skillet and saute for 3-5 minutes, until the onion is starting to soften.
7. Mix in the onion powder, garlic powder, pepper and salt and allow to cook another minute.
8. Remove from heat and allow to cool at least 5 minutes.
9. In a large mixing bowl, whisk together the eggs and milk and chives.
10. Stir in the potato-onion mixture, cheese and bacon.
11. Spoon the mixture into the prepared mini muffin cups.
12. Bake 15-20 minutes. The edges should be turning golden and starting to pull away from the side, and the center should be set.
13. Allow to cool at least 5 minutes before removing from the pan with a spoon.

Pizza Pockets

These are definitely not a fancy treat, but they are quick and easy and perfect for helping toddler hands to put together.

You will need:

• 2 packages (8 oz each) crescent rolls
• 1/2 c pizza sauce
• 8 mozzarella cheese sticks, cut into two shorter halves
• 2 T unsalted butter
• 1/2 t garlic powder
• 1/2 t oregano

Then you will…

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. Unroll the crescents.
3. Spread a spoonful of pizza sauce on the wide end of the crescent.
4. Place one half piece of cheese on each spoonful of sauce.
5. Wrap the dough around the sauce and cheese.
6. Place each dough bundle, seam side down, on the prepared baking sheet.
7. Put the butter in a small, microwave-safe bowl.
8. Melt by heating in the microwave, roughly 30 seconds.
9. Mix in the garlic powder and oregano.
10. Brush the seasoned butter on top of the dough bundles.
11. Bake for 10-12 minutes, or until puffed up and golden.
12. Remove from the oven and allow to cool at least 5 minutes before serving with extra dipping pizza sauce.