These Spicy Maple Glazed Nuts are wonderfully delicious – sweet, salty and a little spicy! A great holiday treat, but really.. who doesn’t like glazed nuts any time a year? Great for gifts, taking to parties, as an appetizer with cheese, meat and fresh fruit perhaps, or a simple dessert!
1/4 cup unsalted butter
1/3 cup pure maple syrup
2 tablespoons water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon chili powder or 1/2 teaspoon cayenne pepper (I used 1 tsp cayenne and it was perfectly spicy.. for my taste, but keep in mind a little goes a long way. If you are sensitive to spice, just omit this ingredient!)
These are delicious! I mean how could they not be? Cheese filled jalapeno peppers wrapped in bacon and baked to crispy perfection! These must be a total crowd pleaser – an awesome app for any season! Enjoy. 🙂
12 jalapeno peppers, halved and seeds removed (keep a few seeds if you like spicy – as the seeds hold the heat!). And a note of caution – don’t touch your eyes while chopping. The oil from the seeds is very hot!
1 8oz block of cream cheese
1 cup sharp cheddar cheese
6 strips of bacon, halved
Mix cream and cheddar cheeses
Fill jalapeno pepper half with cheese mixture and put on the other half
Wrap in bacon
Bake at 400 for 20 minutes or until bacon is crispy (use broiler for a few minutes at end for extra crispiness if needed!)
It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.
This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂
1 cup shredded mozzarella cheese + more for topping
1/3 cup sour cream
1/4 cup grated fresh Parmesan cheese + more for topping
5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
3 garlic cloves, crushed
1 (14oz) can artichoke hearts, drained and chopped
This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!
8oz cream cheese
2 Tbsp chopped fresh dill
1 Tbsp fresh lemon juice
4 oz smoked salmon, chopped and divided
Dill springs (for garnish)
Serve with fresh cut vegetables, crackers or toasted bread
Combine first three ingredients in a food processor
Add half of the salmon and process until smooth
Fold in remaining half of salmon
Garnish with dill sprigs
Yields 12 servings
Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.
We just had our annual Iron Chef party – the challenge was to use ONE of the following ingredients in a dish: crab, chocolate or cranberries. I picked crab and made this dip. Guess who won the iron chef challenge!? Yep, that’s right – Hot Artichoke & Crab Dip! 🙂
This dip is everything you would expect from a hot creamy artichoke and crab dip – plus more! The 1/2 tsp cayenne adds a fabulous kick. Spicy but not too spicy. If you’re not into spice and heat – omit! Definitely not recommended for kids, but a wonderful “grown up” dish. I served this with cucumber and red bell pepper slices, but toasted baguette or pita would be great if you prefer!
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 1/2 cups cooked crabmeat
3/4 cup grated Parmesan cheese + 1/4 cup for topping
1/3 cup chopped green onion + 2 tsps for garnish
1/3 cup chopped red bell pepper + 2 tsps for garnish
1/2 tsp ground cayenne pepper
1 hot house cucumber, sliced (for dipping)
1 red bell pepper, sliced (for dipping)
Preheat oven to 350 degrees F (175 degrees C)
Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic and cayenne. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper. Transfer the dip to a 9-inch pie dish and sprinkle top with rest of cheese.
Bake in the preheated oven until topping is golden brown and dip is hot, ~30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.
This lasagna uses zucchini for noodles! Yes, it’s true, and what’s even better? It’s super yummy and tastes like lasagna! You slice the zucchini into thin noodles, layer with a hearty meat sauce, ricotta, and cheese, and voila – not only gluten free, but grain free lasagna! 🙂
1 very large or 3-4 small zucchinis
1 lb hamburger meat
1 onion, finely chopped
1 Tbsp olive oil
1 large can of tomato sauce, crushed tomatoes or marinara sauce
1 16oz tub of ricotta
1 egg, beaten
2 tsp dried parsley
2 cups of cheese
Oregano, salt, pepper – to taste (optional)
Bay leaf (optional)
Wash and peel zucchini
With a mandolin slicer, a cheese cutter, or a sharp knife (this is the hardest) – slice the zucchini lengthwise
Heat olive oil in pan and add chopped onion
Sautee until fragrant and soft and add hamburger
Brown meat and then add tomato sauce and some oregano, let simmer on low heat
Beat egg and mix with ricotta until well blended, add dried parsley
Now you are ready to layer and bake the lasagna – alternating meat sauce, noodles, ricotta, extra tomato sauce (optional) and cheese on top
Bake for 45 minutes on 350
Enjoy with a fresh green salad dressed with olive oil & vinegar and chopped veggies!