Southwest Hummus Dip

I really like hummus but sometime you want to mix it up a little bit, this one does just that, gives it a little zip!

Here is what you will need:
1 Medium ear of sweet corn, husk removed & grilled
1 Can (15 oz) garbanzo beans or chickpeas, rinsed and drained
2 Tablespoons of minced fresh cilantro or parsley
1 Teaspoon ground cumin
1/2 Teaspoon chili powder
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Chopped roasted sweet red pepper
1/4 Cup of diced tomatoes

How to make it:
Grill your corn.
In a food processor , combine your beans and spices until well blended.
Stir in your corn, peppers and tomatoes.
Chill in the fridge until ready to serve.
Serve this with pita chips

I found this on a Taste of Home's web site

Bacon Wrapped Cajun Jalapeno

I'm lovin the different variations I'm finding to make Jalapeno Poppers! 
Here's a great one

What you need will be:
8 Large jalapenos
3 oz Softened cream cheese
1/2 Cup of Shredded Cheddar cheese
1 Teaspoon of Cajun seasoning ( I like Tony Chacher's)
8 Slices of peppered bacon (or whatever kind you want)

How to make them: 
Cut Jalapenos in half remove the seeds. 
In a small bowl combine the cream cheese, cheddar cheese & Cajun seasoning.
Stuff about 1 1/2 teaspoons into each pepper
Cut bacon strips in half, in a large skillet cook bacon until partially cooked.
Wrap a piece of bacon around each pepper, secure with a toothpick
Place on a wire rack in a shallow baking pan.  Bake uncovered at 350 for 25-30 minutes or until bacon is crisp.

Don't eat the tooth pick! 
Enjoy!

* Did you know the smaller the Jalapeno Pepper the hotter it is!?! 

Taste of Home

Creamy Mushroom Tartlets

Oh these look g-oo-d!!!!!!!
Fresh & light, a lovely spring appetizer!

Here is what you will need:
1 Tablespoon of butter
1 Package of finely chopped fresh mushrooms
1/2 Cup chive and onion cream cheese
1/4 Cup grated Parmesan cheese
1 Can (tube) refrigerated crescent dinner rolls
2 Teaspoons finely chopped parsley

How to make them:
Pre Heat oven to 350
Melt your butter in a pan, add mushrooms, stirring for 5 minutes.
Add cream cheese and Parmesan, stirring for 1 minute or until cheese are melted remove from heat and set aside.
Unroll your dough, firmly press perforations and seams together to seal.
Cut each rectangle into 12 squares.
Place 1 square in each of 24 mini muffin cups (CUTE) with corners of squares just extending over rims of the cups.
Firmly press dough onto bottom and up side of each cup.
Spoon about 1 1/2 TSP of the mushroom mixture into each cup
Bake 10 -12 minutes
Sprinkle with parsley
Cool a bit & eat!!!

Thanks KRAFT!

Roasted Red Pepper Artichoke Dip

This past weekend my sister & I threw our Mom a surprise Birthday party & boy she was surprised!
We had a appetizer buffet and a pretty popular item on the menu was the Roasted Red Pepper Artichoke Dip, I Googled some different recipes and this must be pretty close if not the one that they made

What you will need is:
2 Cans of drained and chopped artichokes
1 12 oz jar roasted red peppers, drained and chopped
2 Cups of mayo
1 Cups of shredded Parmesan cheese
8 oz Softened cream cheese
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/2 Teaspoon of garlic powder

How to make it:
Easy! 
Mix it all together
Bake at 350 for 25 minutes
Serve with slices of baguette, tortilla chips or crackers

Enjoy!

Rosemary Roasted Cashews

This past Christmas my co-worker made these delicious nuts as gifts for the office people.
I just asked her this week for the recipe & made them at home for the family, they got gobble up in a hot minute!
Super easy to make & very good!  Kinda addicting!

She got this from the Barefoot Contessa (well not directly)

Ingredients:
1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt ( I used Sea Salt)
1 tablespoon melted butter

Directions :
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are
warmed through(watch those nuts they can burn quickly!). Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large
bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
Serve warm.

Hope you love em'!

Herbed Goat Cheese Bites

This appetizer says spring to me , its light & fresh!
OMG I'm ready for spring!!!!  Bring it on!
Ok back to food.

This is what you need:
1 Tablespoon of Thyme
1 Tablespoon of  Parsley
1 Tablespoon of  Tarragon
1 Tablespoon of  Fresh mint
1 8oz log of goat cheese
1 French baguette, cut into 1/4 inch slices
2 Tablespoons of Olive oil
1/2 cup of sun dried tomato's (drained of any oil)
1/2 Cup basil leaves

How to make it:

1. Combine and finely chop first 4 ingredients. Roll cheese log evenly in herb mixture; wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.
2.  Preheat oven to 350°. Drizzle baguette slices with olive oil. Gently press slices into 24 muffin cups in muffin pans.
3.  Bake at 350° for 7 to 9 minutes or until crisp and lightly browned. Remove from oven; let cool in pans 5 minutes.
4.  Spread goat cheese into baguette cups; top with sun-dried tomatoes and basil leaves.

Hope you like it!

Baked prosciutto-wrapped asparagus

On to the next holiday Easter.
This is a perfect appetizer for Easter.  Light, fresh and simple.
When hosting a holiday you want your foods to be delicious but also easy to make.

This is what you will need:

12 thick asparagus spears, with tough ends trimmed off
6 thin slices of prosciutto
2 ounces whipped cream cheese at room temperature
1/4 teaspoon garlic powder
2 tablespoons finely chopped chives (optional)
Ground black pepper, to taste

How to make them:

Preheat oven to 350 degrees F.

Blanch asparagus in boiling, salted water for 3 to 5 minutes, depending on the thickness of the spears. Plunge into iced water. Drain and blot on paper towels.

In a small bowl, combine cream cheese with garlic powder, chives, and pepper.

Spread a small amount of cheese mixture over each prosciutto half and, starting at the bottom end of asparagus, wrap prosciutto diagonally around each spear.

Lightly spray a baking sheet with vegetable cooking oil.

Arrange prosciutto-wrapped asparagus on baking sheet and bake for 15 minutes.

 Enjoy!