Strawberry Shortcake
Fresh strawberries
Angel food or sour cream pound cake
Fresh whipped cream
Fresh strawberry jam
Grazing Trays
Grazing trays are a simple way to throw together some bites when you want to have some nibbles before dinner or are having friends over. We love variety cheeses, nuts, dried fruit, crackers, veggies – really whatever you have in your fridge and pantry throw it all together on a pretty tray and viola! Add your favorite bottle of bubbles are you really are all set for a party!
Don’t forgot the kiddos! A tray full of their favorite snacks will for sure be a hit at their next play date or sleepover.
Strawberry Jam
2 lbs fresh strawberries, hulled
4 cups white sugar
1/4 lemon juice
Use cuisinart to crush strawberries
In large saucepan, combine strawberries, sugar and lemon juice. Stir over me heat until sugar is dissolved. Bring mixture to rolling boil stirring often. Transfer to sterile jars. Process (seal jars) in hot water bath.
Roasted Veggie Pasta
This is a great, super quick and healthy way to squeeze in a bunch of veggies! Modify to whatever you have on hand or you like.
Butternut squash
Onion
Mushrooms
Asparagus
Bow tie pasta (or whatever shape is your fav)
Alfredo sauce
Parmesan cheese (for garnish)
Chop vegetables approximately the same, bite-size so they will cook evenly. Drizzle with EVOO and salt & pepper. Roast at 400 degrees for 15 minutes or until tender. Cook pasta as directed. Mix cooked and drained pasta, roasted vegetables, and your favorite alfredo sauce together and serve. Garnish with parmesan cheese.
Cowboy Dip
Who doesn’t love an easy, hearty dip? Ashley shows you how to make this one in under 1 minute!
2 cream cheese
1 jar of medium salsa
Blend together
Unicorn Magic Mix
Melt white chocolate.
Mix all dry ingredients together. Pretzel Chex marshmallows nut. Mix in melted chocolate. Throw in m&ms. Spread out on cookie sheet and sprinkle with powdered sugar and fun sprinkles. The beauty of this is you can use whatever you have on hand and suits your tastes.
Copy Cat Chuy’s Ranch Dip
2 cups Sour Cream
1 Packet of Hidden Valley Ranch Dip
1/4 cup Green Chilies in a can
1/4 cup Jalapenos, sliced
1/4 cup Cilantro Leaves
2 Tbs. Garlic Salt
2 Cloves Garlic, sliced
1 tsp. Lemon Juice
1/4 cup Milk
You definitely can modify and get similar results – canned chilies, canned peppers, ranch packet, or even bottled ranch. I’ll be honest I’m like a messy wizard in the kitchen and don’t measure I just count 🙂 This is great with chips or over chicken breast!
Healthy Energy Balls
Combine oats, peanut butter, chocolate chips, a couple teaspoons of honey and shredded coconut with a splash of vanilla extract. Mix together until holds its shape. Roll into bite size balls and freeze. I store mine in Tupperware container in freezer for tasty treat.
Ham spread
Ham
Mayo
Cream cheese
Horseradish
Throw ham, cream cheese, a couple of spoons of mayo and horseradish to taste. Use your Cuisinart and blend until all ingredients are combined, usually around 45 seconds. Serve with toast points or crackers.
Buffalo Chicken Dip
Bake chicken breasts at 350 degrees until done
Shred chicken (in kitchen aid mixer)
Mix cream cheese, blue cheese crumbles 1 package and buffalo sauce to taste with shredded chicken (use a Kitchenaid mixer with a paddle attachment to make this super easy!)
Put back in same baking pan and heat until bubbly
Bake Brie
Puff pastry
Brie
Fig preserves
Chopped walnuts
Let the puff pastry thaw until pliable. Wrap Brie with pastry. Leave an opening at the top and place a couple of tablespoons of fig preserves. Sprinkle with walnuts. Beat one egg and brush over pastry. Bake 350 for around 30 minutes. Serve with crackers.
Deconstructed Egg Roll
1 package of shredded cabbage (coleslaw mix)
Package of ground pork
1 can of water chestnut
Crunchy Low Mein Noodles
Sauté ground pork until cook thoroughly
Add sesame oil
Add a package of cabbage and water chestnuts (drained) and sauté until soft
Splash of soy sauce, salt, pepper to taste
Sprinkle Low Mein Noodles on top for crunch/garnish
Chicken Bake
Layer spinach, sliced onion, mushrooms, cut tomatoes in a shallow baking dish – a great way to add whatever you have in fridge and sneaky way to get kids to eat veggies
Place cut up bite-size raw chicken on top
Mix balsamic dressing (homemade or store-bought) and drizzle over the entire pan until well coated (don’t mix)
Bake 350* for about 30 mins until chicken cooked thoroughly
Ready to serve; top with shredded mozzarella cheese and put back into the oven until the cheese melted
Serve over angel hair pasta (cooked)
Balsamic Dressing
1 part balsamic vinegar
3 parts EVOO
Splash of water
Italian seasoning packet
Place in a mason jar and shake until combined
Steak Sammies
Grill thinly sliced NY Strip Steak to desired temp (medium for our household)
Heat up ciabatta bread on the grill
Spread horseradish cream sauce on warm bread
Layer steak, horseradish cream, and arugula salad
Arugula salad
Arugula
Fresh lemon juice
Extra Virgin Olive Oil
Parmesan cheese
Salt/pepper
Toss all together and serve immediately
Horseradish cream
Sour cream – 3 parts
Grated prepared horseradish – 1 part
Worcestershire sauce – splash
Chicken noodle soup
Bake chicken breasts at 350 degrees until done
Sauté veggies in EVOO – a great way to add whatever you have in the fridge and sneaky way to get kids to eat veggies
Carrots, celery, onion, and mushrooms – sauté until tender
Add chicken broth – at least 2 box containers
Add egg noodles
Salt, pepper, lemon pepper to taste
Add a splash of heavy whipping cream
Simmer until noodles are done and bubbling
Red beans and rice
Sauté bell pepper, celery and onion (I do about equal parts) in EVOO
Add Conecuh sausage cut into bite-size pieces and sauté a few minutes
Add 2 cans of kidney beans (I do not drain)
Add a splash of chicken stock if have in the fridge
Simmer until bubbly
Serve over rice (we love jasmine and basmati at my house)
