Keto Jalapeno Poppers - Hors d' Oeuvres

 

5 bacon slices (can substitute bacon bits)

6 jalapeno peppers

3 ounces cream cheese, softened

¼ cup shredded cheddar cheese

¼ teaspoon garlic powder

In a skillet over medium, fry the bacon until crispy. Set aside on a paper towel-lined plate to cool. When cool enough to handle, chop or break bacon into bits. 

Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper. 

Slice the jalapeno peppers in half lengthwise (if you wish to remove stems, do so at this point). Scrape insides out of each pepper (for spicier option, add seeds to cheesy sauce).

In a medium-sized bowl, use a fork to combine the cream cheese, garlic powder, and bacon bits. Spoon some of the mixture into each jalapeno half and set the peppers cheese-side-up on the lined baking sheet. Bake for 18 to 20 minutes, until the cheese is melted and slightly crispy on top. 

https://ketokarma.com/keto-jalapeno-poppers/

Artichoke Phyllo Cups - Hors d' Oeuvres

 

3 packages frozen miniature phyllo tart shells 

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped 

½ cup shredded part-skim mozzarella cheese

3 green onions, chopped

¼ cup whipped cream cheese

2 Tablespoons sour cream 

1 Tablespoon mayonnaise

2 garlic cloves, minced

½ teaspoon salt

Line a baking sheet with parchment paper and place tart shells on the baking sheet. Preheat the oven to 350 F. In a small bowl, combine remaining ingredients, mix well and spoon into tart shells. Serve Now: Bake at 350 until lightly browned, 10-15 minutes. Serve warm. 

Serve Later: Freeze cooked pastries in freezer containers, separating rows with wax paper. To eat, reheat pastries on a baking sheet on 350 F heat until heaters through. 

Red Lobster Stuffed Mushrooms - Restaurant Recipes

1 pound fresh button mushrooms

¼ cup finely chopped celery 

1 small onion, finely chopped

1 small red bell pepper, finely chopped

½ pound crab claw meat

2 cups crushed oyster crackers 

½ cup shredded cheddar cheese

¼ teaspoon garlic powder

½ teaspoon Old Bay seasoning

¼ teaspoon freshly ground black pepper 

¼ teaspoon salt

1 egg

½ cup water

Grated cheddar cheese

Preheat the oven to 400 degrees F. Saute celery, onion and bell pepper for two minutes and transfer to a plate to cool. Wash mushrooms and remove stems. Set the caps aside and finely chop the stems. 

Combine the sauteed mixture with the chopped mushroom stems and all other ingredients except the grated cheddar and mix. Put the mushroom caps in a casserole dish and spoon stuffing into each mushroom. Top with grated cheese and bake for 12-15 minutes until the cheese is slightly browned.

Summer Smoothie - Seasonal Fruits

½ plain or vanilla Greek yogurt

¼ cup fruit of your choice 

1 cup water or milk - fill to consistency 

Blend thoroughly and enjoy!

Fruit Bites - Seasonal Fruits

1 sliced baguette

1 (8 ounce) container whipped cream cheese

2 Tablespoons honey

Blueberries

Sliced peaches

Toast baguette slices at 350 degrees F for 12 minutes. Mix honey and cream cheese and spread on baguette. Top with blueberries, sliced peaches or other desired fruit. Drizzle with additional honey if desired. 

Jalapeno-Bacon Deviled Eggs - BBQ Picnic

8 hard boiled eggs, shelled, halved and yolks separated in a separate bowl and smashed finely. 

¼ cup mayonnaise or miracle whip 

1 teaspoon yellow mustard 

1 Tablespoon pickle relish or additional to taste

1 Tablespoon jalapenos, fresh picked and finely chopped

1-2 bacon strips, cooked until crisp and crumbled 

Mix miracle whip and mustard and taste. Neither ingredient should be stronger than the other. Add pickle relish and then jalapenos. Mix into yolks a quarter at a time. Spoon or pipe eggs. Garnish with bacon pieces and jalapeno slices. 

Turkey Salad - Salads in a Jar

1 pound turkey meat  (you can use roast beef, pork or ham)

2 cups Miracle Whip

4 TBSP sweet pickle relish

Dice meat into very small pieces or use a food processor and pulse the meat until finely cut up.  Mix with the Miracle Whip and pickle relish. Refrigerate in a covered container.  

Serve on bread as a sandwich or on crackers like a pate.

To put in a jar, put in a small jar and pair with preset bags of crackers.

Chocolate Trifle Cup - Intimate Recipes

Instant pudding (flavor of your choice)

1 ½ cups milk

1 cup whipped cream 

Chocolate cookies

Mix pudding with milk and let sit for 5 minutes. Top each cup with whipped cream and a chocolate cookie.

Chicken Lettuce Wraps - Intimate Recipe

1 cup chicken, diced 

1 Tablespoon olive oil

1 garlic clove, minced 

1 teaspoon ginger, minced 

1 Tablespoon rice wine vinegar 

1 Tablespoon soy sauce 

2 Tablespoons green onion, chopped 

½ cup white rice, cooked 

¼ carrot, grated

2 large lettuce leaves 

Place the olive oil in a frying pan and cook over medium heat until it begins to sizzle. Place the  garlic, ginger, and green onion in the frying pan and cook until they begin to soften. Add the chicken, rice wine vinegar and soy sauce. 

When the chicken is heated through, remove the pan from the stove. Place the lettuce leaves on a plate, and divide the rice and carrots between them. Divide the chicken mixture between the leaves, roll them closed and serve.

Original recipe from Cooking for One by Kimberly Stevens

Grandma’s Homemade Ketchup - Grandma's Recipes

46 ounces tomato juice 

½ onion, shredded 

2 Tablespoons salt

½ Tablespoon cinnamon 

½ Tablespoon ground cloves 

¾ cup vinegar

2 cups sugar 

1 ½ Tablespoon 

Cook tomato and onion in a large pot until onions are translucent. Run juice through a sieve and discard onions. Add juice back to the  pot and mix in salt, cinnamon, cloves and vinegar. Boil until reduced by one third. 

Mix together sugar and cornstarch and then add to the liquid mixture. Turn down heat and whisk constantly until thickened. Cool and then refrigerate or can and seal. 

https://www.theseoldcookbooks.com/grandmas-homemade-ketchup/

Taco Salad - Mix Now, Make Later

Ingredients…

Salsa 

Lettuce, cleaned and cut

Tomatoes, cleaned and quartered 

Black beans, drained and rinsed 

Corn salsa - homemade or store bought 

Taco meat 

Cheese, shredded

Tortilla strips or corn chips 

Assembly...

Layer everything in mason jar and secure lid tightly. Store in refrigerator until serving.

https://pocketchangegourmet.com/taco-salad-in-a-jar/

Chili Cheese and Bacon Dip Mix - Mix Now, Make Later

Dry ingredients...

6 Tbs. chopped onion flakes
4 Tbs. dried bacon bits
2 Tbs. granulated garlic
4 Tbs. cheddar cheese powder
2 Tbs. chili powder
2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. salt

Measure into a Ziploc bag, seal and shake to combine.


Wet ingredients...

2 tablespoons of dip mix
1/2 cup mayonnaise
1/2 cup sour cream.

Directions...

Mix, cover & chill at least 2 hours before serving.

Pickled Red Onions

2 red onions, thinly sliced 
1 cup white vinegar 
3 Tablespoons agave 
1-1.5 teaspoons salt 
6 whole peppercorns 

Heat all ingredients, except onion, to boil. Pour over red onion and let sit for at least 1 hour. Flavor will develop the longer it sits. Store in airtight container or sealed mason jar for up to 2 weeks.

Chicken Sausage Patties - Southern Comfort Food

1 pound ground chicken 

2 Tablespoons chopped green onion 

1 teaspoon fennel seeds, crushed 

1 teaspoon rubbed sage 

½ teaspoon salt 

½ teaspoon ground black pepper 

½ teaspoon crushed red pepper 

In a large bowl, stir together all ingredients. Divide mixture into 8 portions and shape each into a patty. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Cook patties until browned and cooked through; about 5 minutes per side. Serve immediately with a dip of your choosing or put on mini buns to make chicken sliders.

Boiled Peanuts - Southern Comfort Food

2-3 pounds raw peanuts

1 ½ cups salt

2-3 gallons water 

Peanuts cook 6 to 8 hours at a low rolling boil until they  become tender. 

Continue adding water throughout the day while peanuts are cooking. 

Pick out any sticks that may be in peanuts. Pour the peanuts in a colander and rinse under running water. Place peanuts in a large Dutch oven and cover with water just until they begin to rise above the rim of the pot. Set the pot on the stove and turn the burner on high. 

Once water begins to boil, reduce the heat so that there is a slow boil. After all the peanuts have absorbed enough water to no longer float, begin adding salt, about ¼ cup at a time. Using a large slotted spoon, mix the salt into the boiling peanuts. 

About once per hour, dip up 2 or 3 peanuts to cook. Break them open and taste to see if more salt is needed. 

Peanuts are ready to eat when they have reached your desired tenderness. Usually takes at least 6 hours to achieve tenderness. 

Pizza Monkey Bread - Recipes in a Pinch

6 ounces pepperoni

2 teaspoons garlic 

1 jar marinara 

2 teaspoons Italian seasoning

2 Tablespoons olive oil 

2 (16.3 ounce) cans refrigerated biscuits 

¼ cup butter, melted 

2 cups mozzarella cheese

½ cup Parmesan cheese 

Cut biscuits into fourths. Place into large bowl. Cut pepperoni into fourths and add to biscuits. Add cheeses, seasoning, garlic, olive oil and butter. Mix well. Pour into Bundt pan. Bake at 350 for 30 minutes or until brown. Turn Bundt pan upside down onto serving platter. Pour marinara sauce into small bowl and place in the center of platter. 

TOTAL TIME: 35 MINUTES

Chocolate Peanut Butter Pizza - Recipes in a Pinch

½ cup sugar

½ cup packed brown sugar 

2 large eggs, at room temperature 

½ teaspoon vanilla extract

1  ½ cups plus 5 Tablespoons all purpose flour 

2 cups miniature marshmallows 

1 cup (6 ounces) semisweet chocolate chips 

½ cup shortening

½ cup peanut butter 

Preheat oven to 375 degrees. Cream shortening, peanut butter and sugars until fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12 inch pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer. 

TOTAL TIME: 30 MINUTES

Chicken & Veggie Spring Rolls - Asian fare

2 chicken breasts, sliced into thin strips 

1 ½ scallions, finely chopped 

Sesame oil 

1 package coleslaw vegetables 

½ teaspoon minced garlic 

½ teaspoon minced ginger 

1 Tablespoon sweet chili sauce 

1 Tablespoon Szechuan sauce 

Spring roll wraps 

(Pictured to the left)

Using sesame oil, fry the chicken and scallions. Once nearly done, add all other ingredients except spring roll wraps. Cook until starting to soften. Place by tablespoonful into middle of spring roll wrap. Seal with water. Fry on high heat.

Stone Fruit Waldorf Salad - Magazine Recipes

½ cup Greek yogurt 

1 Tablespoon minced lime zest 

2 Tablespoons fresh lime juice 

1 Tablespoon honey

2 cups pitted and sliced fresh plums 

2 cups pitted and sliced fresh peaches 

2 cups fresh cherries, pitted and halved 

1 cup sliced celery

½ cup slivered almonds, toasted 

½ cup fresh mint

Combine fresh fruit, celery, almonds and mint. Toss yogurt sauce with other ingredients and serve cold. If desired, make up to one day in advance and store in an airtight container. 

Cheesy Palmiers - Magazine Recipes

 8 ounces goat cheese, softened 

½ cup grated Parmesan

¼ cup minced fresh chives 

2 teaspoons minced fresh garlic

Salt and pepper flakes to taste

1 package frozen puff pastry, thawed

1 egg + 1 teaspoon water, beaten

Grated Parmesan 

Preheat oven to 400 degrees. Line two baking sheets with parchment paper; set aside. 

Combine goat cheese, Parmesan, chives and garlic; season with salt and pepper. 

Unfold a pastry sheet on a lightly floured surface and roll into a 10x14 inch rectangle (if dough gets warm, briefly freeze). Spread half of the cheese mixture evenly over the pastry rectangle. 

Roll up pastry evenly from both short sides until they meet in the middle. Transfer rolled pastry to a prepared baking sheet; freeze until firm, about 30 minutes. Repeat all steps with remaining pastry and filling. 

Trim ends of rolls and discard scraps. Cut rolls crosswise into ¼ to ½ inch thick slices. Arranged the palmiers on prepared baking sheets spaced 1 inch apart. Brush tops of palmiers with egg wash; sprinkle with additional Parmesan cheese. 

Bake palmiers until golden brown, 20-25 minutes. Let palmiers cool on baking sheets for 5 minutes, then transfer to a rack. Palmiers are best served warm.