Pineapple Salsa

Jeff and I usually are responsible for making some snacks for family gatherings, so this year I thought it would be fun to try a pineapple salsa.  We weren't sure how this would turn out, but it was a big hit!  We will definately be making this again soon...

What you will need...

• 2 cans of pineapple rings, drained and diced (keep 1/2 cup of the juice)
• 1 red onion, diced
• 1 red pepper, diced
• 1/4 cup diced jalopenos
• 1 1/2 tbsps lime juice
• 1 1/2 tbsps honey
• 1 tbsp olive oil
• 2 tsps salt
• 1/2 cup fresh cilantro, chopped

In a bowl, mix the lime juice, honey, olive oil, pineapple juice, and salt.  Mix in the diced pinapple, red onion, red pepper, jalopenos, and cilantro.  Stir, add salt if needed, and serve with tortilla chips...YUM-OLA!!!

Bacon Wrapped Jalapenos

Jeff and I were looking for an appetizer idea to go with our chili.  I saw this idea on the internet done several different ways, but didn't want to use a lot of cream cheese for a popper, so we made a few modifications.  Everyone loved them!

What you will need...

• 20 jalopenos, cut in half the long way, and remove seeds
• 1 1/2 cups low fat mild cheddar cheese, shredded
• 2 oz low fat cream cheese, softened
• 10 slices of bacon, cut in half

Preheat your oven to 425*.  Heat a skillet over medium-high heat.  Cook bacon on both sides for just a few minutes, as it will cook more in the oven.  Place on a paper towel and pat to remove some of the grease.  Mix the cream cheese and cheddar cheese in a bowl (I found it easiest to just work it together with my hands).  Pack the jalopeno halves with some of the cheese mixture.  Wrap each pepper with bacon and use a toothpick to hold together.  Bake for 25 minutes on a pan lined with foil.  Serve on a tray...YUM-OLA!!!

Mini Fruit Kabobs

Not a recipe, just a fun snack or appetizer...

What you will need...
Just pick three of your favorite fruits to put on toothpicks...YUM-OLA!  Grapes work great because they stay on the toothpicks, but any fruit will work!  Great for kids and adults.

The Best Deviled Eggs

Jeff loves these...more mustard...that's the way he likes them.  Everywhere I take them people always say they are sooo good, so I should definItely share the secret...

What you will need...

• 12 eggs
• about 4 tbsps yellow mustard
• about 3 tbsps mayo
• paprika

Bring a pot of water to a boil and add the eggs gently.  Boil for 11 minutes.  Remove from the water and place in a bowl of cold water for about 5 minutes.  Dry and place in the refrigerator to cool.  Take them out when you are ready to continue the fun.  Take the shells off and rinse with cool water.  Cut each egg in half long ways and remove yolks.  Put yolks, mustard, and mayo into a bowl and mash together with a fork.  It doesn't have to be smooth, as some chunks give a nice texture.  Taste test...this is important!  Add more mustard or mayonase to make it taste like you want.  Take a sandwich baggie and cut the tip off of one bottom corner.  Put the filling into the baggie, fill the eggs and then top each with a sprinkle of paprika...YUM-OLA!!!

Turkey Sausage Balls

Brought this one back from when I was little...mom use to make these all the time, so I just modified them to make them a bit healthier.  They are great for breakfast, brunch, or an appetizer...

What you will need...

• 1 lb ground turkey sausage
• 1 cup low-fat shredded cheese (cheddar or pepper jack are yummy)
• 1/2 cup bisquick

Preheat oven to 350*.  Mix all items well and roll into small balls.  Place the balls on a jelly roll pan (because it has sides) and bake for 45 minutes. 
NOTE:  next time I make these I will cook them on a cooling rack in the oven to keep the bottoms from getting more done than the rest of the sausage ball.

What to serve them with...I have taken them in a bowl mixed with mini cornbread muffins to a gathering, and we love them for brunch!!!

Red Pepper Hummus

The first time I made hummus I tried a variation of a roasted red pepper hummus recipe.  It was so good, that after a few modifications it has become our go-to...

What you will need...

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 roasted red peppers (1/2 a 12 ounce jar)
• 3 tbsps lemon juice
• 1 1/2 tbsps tahini
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp salt
• 1 tbsp chopped parsley

Put all ingredients in a food processor and have at it!  You can make it whatever consistency you like by using long pulses until it starts to get smooth.  Scrape sides before the last pulse to make sure everything is mixed well.  Refrigerate at least 1 hour before serving.  Great with vegetables and homemade whole wheat chips...Yum-ola!!!

How many can eat...it makes about two cups of hummus.

Black Bean Hummus

I have found a roasted red pepper hummus recipe Jeff and I love, but wanted to branch out a little from the traditional.  So, after looking at several recipes for black bean hummus, I decided to give it a try.  Plus I had never tried to make my own tortilla chips before.  It was a big hit today at the BTC cookout...

What you will need...

• 1 can black beans, rinsed and drained
• 1 clove of garlic, minced
• 2 tbsps lemon juice
• 2 tbsps olive oil
• 1 tsp cumin
• 1/2 to 1 tbsp chili powder (depends on how much kick you want...we like the kick!)
• 1/2 tsp salt
• 1 tbsp tahini
• 1 tsp red pepper flakes
• 8 whole wheat tortillas
• 2 tbsps canola oil
• sea salt grinder

In a food processor, blend the beans, garlic, lemon juice, olive oil, tahini, cumin, chili powder, salt, and red pepper flakes until well blended.  Put in a bowl and top with a few turns of the sea salt grinder and a dash (or more for extra kick) of red pepper flakes.  Serve with homemade tortilla chips.  Turn your broiler on high.  To make the chips, brush both sides of each tortilla with canola oil.  Use a pizza cutter to cut the tortillas like a pizza, into 8 triangles.  Place a cooling rack on a cookie sheet and then put the tortillas on the cooling rack, trying not to let them touch. Sprinkle with a few turns of the grinder, and put in the oven for 4 minutes.  Take the pan out and turn the triangles, sprinkle with more sea salt, and put back in for about 4 more minutes.  They will brown quickly so watch them!  And just like that you have a quick and healthy dip with homemade whole wheat chips...YUM-OLA!

Everyday Granola

Jeff eats yogurt, fruit, and granola as a snack almost everyday, and I love it on the weekends.  When we first started dating, he was buying granola...holly molly...that gets expensive!  So, I suggested we find a recipe to make our own.  Luckily, our good friend Nikki gave us her recipe we were able to use it in order to develop our favorite granola ever...

What you will need...

• 9 cups Old Fashion Oats
• 2 cups sliced almonds (about 2 packages)
• 1 cup brown sugar
• 2 tsp vanilla
• 1 tsp salt
• 1 tbsp cinnamon
• 1/2 cup oil (we use vegetable oil)
• 1/2 cup honey

Preheat the oven to 300*.  In a large bowl, mix the oats, almonds, brown sugar, salt, and cinnamon.  In a separate bowl, warm the oil and honey in the microwave until it starts to boil, remove it and quickly whisk in the vanilla.  Pour the liquid over the dry mixture....time to get out the best kitchen tool...use your hands to mix the all ingredients really well.  Spread the granola mix onto two baking sheets (we use jelly roll pans because there is a bit of a side to the pan).  Bake for 40 minutes, stir after every 10 minutes, and we always rotate the pans on the racks so they cook the same.  Cool, and put into a container (a plastic cereal storage container works great and is the perfect size...fills up to the top!).  Store in the refrigerator, which will allow you to keep it for up to two months...YUM-OLA!!!

How many people can eat...we estimate about 40 servings, with a serving being 1/4 cup.