Category: Appetizers

Let’s talk Dip!

Let’s talk Dip!

With warmer weather upon us, it’s time for those social get togethers where you need to bring a little something with you! Dips are the perfect accompaniment! Not too fussy, not too difficult, not too showy! But oh so yummy on the taste!!

 

 

Here are my favorites, just click on the name to get the full recipe:

  1. Creamy Fruit Dip
  • Perfect for those in season fruits!  The only cold dip I love!!

 

2. Creamy Artichoke & Spinach Dip (Olive Garden Copycat)

  • It’s my favorite copy cat recipe.  It’s love at first bite 🙂

 

 

3. Cheese Dip

  • One bite and you’ll know why this is called Famous Queso!

 

 

 

4. The Best Black Bean Dip

  • Don’t knock this dip just because it has beans, you’ll be sadly missing out on one of the best dips I’ve ever eaten!!!

 

 

 

 

 

Fast Food ColeSlaw

Fast Food ColeSlaw

 

This is my go to recipe for ColeSlaw.  It’s from a Top Secret Recipe cookbook.  It’s supposed to be a KFC clone recipe.  I don’t think it’s an exact copy cat, but to be fair, I haven’t had the original in almost 4 years!  ColeSlaw is one of those foods that I’m very picky about.  There’s just something about it that I either love or hate.  I prefer mine to be finely grated.  ColeSlaw that has cabbage shredded in larger pieces just doesn’t seem like the real deal in my book.  Maybe it’s a regional thing, I’m not sure. I am from Kentucky after all  😉  But I do know that I’m lovin’ my food processor every single time I make this recipe!

 

Fast Food Coleslaw

 

Fast Food Coleslaw goes perfect with any thing barbequeish.  Yes, I did make that word up, but I know all of you are agreeing with me!  If you saw my  Shredded BBQ Chicken post this week then you may have spied this coleslaw on the platter.  I love to eat it with BBQ chicken!  I also love it with Sloppy Joes, hamburgers, even chili!

 

KFC Coleslaw

 

 

If you don’t have a food processor, you could do all the chopping by hand or use a box grater. I’ve done both methods and let’s just say I’m very thankful for my kitchen appliances!!

 

 

Fast Food ColeSlaw
Ingredients
  • ½ cup mayonnaise
  • -1/3 cup white sugar
  • -1/4 cup milk
  • -1/4 cup buttermilk
  • -2½ TBLS lemon juice
  • -1½ TBLS white vinegar
  • -1/2 tsp salt
  • ⅛ tsp pepper
  • -1 head finely chopped cabbage
  • -1 medium carrot, shredded
Instructions
  1. Process cabbage and carrot in food processor. Combine everything else in large bowl. Add cabbage and carrot mixture. Mix well. Refrigerate at least 2 hours.

 

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Creamy Artichoke & Spinach Dip (Olive Garden Copycat)

Creamy Artichoke & Spinach Dip (Olive Garden Copycat)

Artichoke and Spinach Dip- LittleChefWithin.com

This Creamy Artichoke & Spinach Dip is tied for my most favorite appetizer/dip of all time!  Okay, so the amazing The Best Black Bean Dip, is equally impressive and deliciously addictive, but there’s something about this dip, my first well loved dip!  Like I have said in the past, The Olive Garden used to be my favorite restaurant, pre-Celiac days.  This dip was always my favorite thing to order.  I could’ve made a full meal out of it.  I’m not sure if it’s even offered on their menu anymore. If not, then enjoy this recipe!   This recipe is from one of The Top Secret Recipes book.  We’ve been fixing it now for many years.  Best thing about it, besides the amazing taste, is that it’s gluten free!!

creamy-artichoke-spinach-dip-LittleChefWithin.com

I have a firm belief that Artichoke & Spinach Dip should never, and I do mean never be served cold!  That just isn’t right!  That makes me sick just thinking about it.  I’m sorry if I have offended any cold dip lovers.  I’m not a cold dip hater, no, I just prefer cold fruit dip, not one with artichoke and spinach.

Creamy Artichoke and Spinach Dip-LittleChefWithin.com

Give this recipe a try, it’s delicious!!  LittleChef2 could eat the entire thing all by himself, so I double this recipe so we can have some too!   He knows good food when he tastes it 😉

Creamy Artichoke & Spinach Dip (Olive Garden Copycat)
Serve warm with crackers, toasted Italian bread, or tortilla chips
Ingredients
  • 1 cup artichoke hearts, diced (canned, do not get marinated)
  • ½ cup frozen chopped spinach, thawed
  • 8 ounces cream cheese
  • ½ cup grated Parmesan Cheese
  • ¼ tsp salt
  • ⅛ tsp garlic powder
Instructions
  1. Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.
  2. Heat the cream cheese in a saucepan to heat the cheese over medium heat just until hot.
  3. Add the spinach and artichoke hearts to the cream cheese and stir well.
  4. Add the remaining ingredients to the cream cheese and combine. Serve warm.
  5. Microwave Directions:
  6. Put the artichoke hearts and spinach in microwave safe bowl, cover with plastic wrap. Cut a small slit in plastic to let steam escape. Cook on HIGH 4 min., Stir, cook again 3 minutes till artichoke is tender
  7. Heat the cream cheese in microwave, 1 minute.
  8. Add the spinach and artichoke hearts to the cream cheese and stir well.
  9. Add the remaining ingredients to the cream cheese and combine.

I gave directions for the stove-top and microwave.  Sorry if it looks long and jumbled, not sure how to fix that.

 

Things have been super busy and even more crazy around here.  God has been doing some amazing things with our family.  Hopefully I’ll be able to sit down and type it out soon.  I have plenty of recipes lined up and hungry mouths to feed, it’s a win win situation for my crew 🙂

Cheese Dip

Cheese Dip

Famous Cheese Dip-LittleChefWithin.com

This is the infamous Ro*Tel® cheese dip, aka Famous Queso Dip. A super quick and easy recipe that only uses 2 ingredients. Just in case there’s a human alive that doesn’t know about this delicious recipe, I’m posting this just for you. Consider us friends now. 😆

It was many, many years ago when I was first introduced to this recipe by my Mother-in-law, Cathy.  In fact it was when LittleChefsDad and I were still dating.  We were high school sweethearts and I’m 41 now, so many moons ago 😀  She always fixed this dip for us as an appetizer or a snack, still does whenever we visit.

Growing up a can of Ro*Tel® was too weird for my Mom to even consider, so I had never even heard of it before. You know the addition of green chilies to tomatoes are a tad exotic to a woman that was born and raised in Eastern KY. 😃

But Cathy introduced me to alot of great food. I had never had such delicious food like she made.  All families have that one amazing cook, and she is ours!  She has always taken me under her wing and treated me like the daughter she never had.  I’m so very grateful for that!

I don’t even come close to being a good cook like her, so I try to soak up all her knowledge whenever I can.  I love when I fix a recipe for my kids that I got from her. It’s like a little piece of her love is passed on.  That makes me happy ❤.

Even though this recipe is printed on the back of the Rotel cans, but it will forever be known as Cathy’s cheese dip to me. 😊


Famous Queso Dip
A creamy, cheesy and spicy dip made with just 2 ingredients--a Ro*Tel signature recipe.
Ingredients
  • 1 can (10 oz each) Ro*Tel® Diced Tomatoes & Green Chilies, undrained ( I prefer MILD)
  • 1 pkg (16 oz each) Velveeta®, cut into ½-inch cubes
Instructions
  1. Combine undrained tomatoes and Velveeta in medium saucepan.
  2. Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
  3. Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

 

*Those chips in the picture are not Doritos, in fact they are made from beans! 😲 Seriously!  Unbeknownst to me those were the only chips left in the house. We bought 2 gigantic bags of tortilla chips at Sam’s 1 week ago and the kids ate them and I didn’t realize it. So Beanito chips substituted for chips in my pic. For the record, I don’t think we will be buying bean chips again….

I hope you give this recipe a try and use some good tasting tortilla chips.  LOL!

Creamy Fruit Dip

Creamy Fruit Dip

A sweet Creamy Fruit Dip that is just perfect for your favorite fruit!  This dish alone makes me look forward to summer! And it only has 3 ingredients!!

 

 

I’ve always loved strawberries and pineapples! Those are my most favorite fruits to eat with this dip.  But don’t worry, if strawberries and pineapples aren’t your thing!  This creamy fruit dip goes well with ANY fruit, yes it’s that kind of dip!

I’m lucky and have kids that will eat fruit without dip. But let’s be honest, and just between us,  it’s better with dip 😉

I’ve been making this delicious dip for many years now.  I originally thought I found it on my favorite site, allrecipes, OR it could’ve came from my brother’s ex-wife’s grandma.  Say that last part 3 times real fast, a tongue twister, LOL!  At least when someone divorces in the family, you can hang on to the recipes! HA!!  Moving on before I get in trouble…

I always put this Dip in my Pampered Chef divided container. Whenever the kids see me pull it out they know what’s coming 😊

 

 

 

 

 

Don’t you just love the cute little sword appetizers?  When you have all boys, you just naturally gravitate towards boyish things.  I think they’re cute and fun, the kids think SWORD FIGHT!!  I bought them to pack in the kids lunches when they attended a one day a week school co-op (we homeschool).  I guess I’ll dig them back out when the next semester starts up!  Whether you use a sword appetizer toothpick, an old plain toothpick, or just your hands picking up the fresh fruit, you need to start dipping some yummy fresh fruit into this dip, like right now!

After you fix it, I bet you’ll be sneaking bites even without fruit, it’s that tasty!!   Don’t say I didn’t warn you 🙂

 

 

 

 

 

 

Creamy Fruit Dip
Ingredients
  • 16 oz. Cream cheese, softened
  • - Large jar Marshmallow creme, 13 oz.
  • -2 tsp vanilla extract
Instructions
  1. Mix cream cheese well; add marshmallow creme
  2. stir in vanilla; beat till creamy and smooth
  3. store in refrigerator

I’ve updated the picture, (5/17) the last one was taken with my old phone camera.  Not the best quality.

The Best Black Bean Dip

The Best Black Bean Dip

BlackBean Dip

If I had to pick one appetizer to eat for the rest of my life, it would be this Black Bean Dip! It’s that great my friends! It truly is the best dip I have ever eaten!  Even my bean hating kids loved it! (Yes, I realize I used way too many exclamation marks) 😃

Unearthed below the beautiful hue of tomatoes and green onions is a cheesy bean mixture. It’s like a cheesy explosion of deliciousness in each bite! The cream cheese delivers this smooth taste.

Hot Black Bean Dip

I had a recipe saved on my phone to make for the past week. We were having Doritos Casserole and thought this dip would go well with it.  Not only did it go good with it, this dish was the star of the party!

The original recipe used chili beans, but I just adore black beans so substituted that instead.

Black Bean DipYou seriously have to make this recipe. Like right now! Your mouth will thank you.

The Best Black Bean Dip
Ingredients
  • 1 8 oz. block cream cheese, slightly softened
  • ½ cup salsa (I used mild)
  • 1 can black beans
  • 1½ cups shredded Colby Jack cheese
  • green onions, chopped
  • 1 tomato, chopped
  • tortilla chips for serving
Instructions
  1. Preheat oven to 350 degrees.
  2. In an oven safe dish, spread cream cheese into a thin layer to the edges of dish. (I used a deep dish pie plate)
  3. Spread salsa over cream cheese.
  4. After opening black beans, pour off some of the liquid on the top (about 1 TBLS). You want to keep most of the sauce in there though.
  5. Bake for 15 to 20 minutes or until the edges are hot and bubbly.
  6. Remove from oven and sprinkle with cheese, green onions, and tomatoes.
  7. Serve warm with tortilla chips.
  8. Recipe Source: Diaryofarecipecollector.com

 

 

 

 

Salsa

Salsa

Salsa

This is a very quick and easy salsa recipe.  I love the fact that you can get a great taste with canned tomatoes!  Ditch the store bought salsa and try out this recipe.  Like your salsa big and chunky?  Just pulse fewer times.  My little kids love using the pulse button!

Weird confession:  I LOVE cilantro, I love it so much I even love the smell it leaves on my hands!  Hey, I told you that was weird!!  See I warned you beforehand 🙂

LittleChefTip: Kids can do the entire recipe on their own, just supervise usage of the food processor, the blade is sharp!

Salsa

Prep time: 

Total time: 

Restaurant Style Salsa
Ingredients
  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • ¼ cup Chopped Onion
  • 1 clove Garlic, Minced
  • ¼ teaspoon Sugar
  • ¼ teaspoon Salt
  • ¼ teaspoon Ground Cumin
  • ½ cup Cilantro (more To Taste!)
  • ½ whole Lime Juice
Instructions
  1. Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
  2. Combine whole tomatoes, Rotel, onion, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  3. Refrigerate salsa for at least an hour. Serve with tortilla chips. Recipe source:Pioneer Woman

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Pretzel Rolls

Pretzel Rolls

pretzelroll

These are a big hit with my kids who like to dip these into Potato Soup.  I save them for a special treat since they’re a little tedious to make.

Pretzel Rolls

Prep time: 

Cook time: 

Total time: 

Serves: 12

Ingredients
  • Dough:
  • 1 tablespoon instant yeast
  • 2 tablespoons canola or vegetable oil
  • 2 cups warm milk (about 100-110 degrees F)
  • 1½ cups warm water (about 100-110 degrees F)
  • 2 teaspoons salt
  • 6½ - 8 cups unbleached all-purpose flour ((**7 plus cups**))
  • Water Bath and Extras:
  • 3 quarts water
  • 1 tablespoon sugar
  • ¼ cup baking soda
  • Coarse salt for sprinkling
Instructions
  1. In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on many different factors - add the flour until a soft dough is formed that clears the sides of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured.
  2. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours).
  3. Portion the dough into 16 pieces and roll each piece of dough into a lovely little round ball.
  4. Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes.
  5. While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan.
  6. Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough.
  7. Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).
  8. With a spatula, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with lightly greased parchment or a silpat liner).
  9. Preheat the oven to 425 degrees F.
  10. Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about ¼-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt.
  11. Bake for 20-22 minutes until the rolls are deep golden brown. These rolls definitely taste best the same day they are made; however, lightly warmed in the microwave for a few seconds will do wonders for pretzel rolls 1-2 days old. *Recipe from Melskitchencafe

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