Dreamsicle Fruit Dip & Giveaway

I struggle with getting my kids to eat healthy foods.  One way I have some success is by involving the kids in choosing foods, buying foods, and preparing foods. As I previewed The Best Homemade Kids' Snacks on the Planet by Laura Fuentes of Momables, I looked for recipes simple enough for the kids to help cook.

One of the lines from a recipe description rang true for me:

Truth be told, I came up with this easy recipe because sometimes calling it a pizza is a lot easier than getting my kids to eat fruit. 

I do this with my own children too-cookies, pizza, meatballs, and cake...the stuff my kids love. My kids enjoyed making the Blueberry Snack Cookie filled with rolled oats and ate a healthy serving of oatmeal which they ALWAYS refuse. Kids can need between 15-20 exposures to a new food before they readily eat it. Starting with oatmeal in a "cookie" works for us.

Fuentes's line about trying to associate something fun with a new recipe spoke to my teacher instincts. As I looked for easy, kid-friendly recipes to get the kids active in the kitchen, I started matching some of the recipes with well-known children's books.

• Italian Flag Bites with Strega Nona
• Crepes (there were tons of options for sweet or savory) with If You Give a Pig a Pancake 
• Ninja Turtle Nuggets with The Foolish Tortoise

I am taking this philosophy into my younger children's day care to do a lesson on "Keeping Cool in the Kitchen." I'll be pairing this Dreamsicle Fruit Dip with two great books: Gregory the Terrible Eater and Eating the Alphabet. Another hint Fuentes and Parents Magazine recommend is using dips as a way to increase kids' acceptance of fruits and vegetables.

COMMENT BELOW FOR A CHANCE TO WIN The Best Homemade Kids' Snacks on the Planet

INGREDIENTS:

• 6 ounces of vanilla Greek yogurt
• 4 ounces cream cheese, softened
• 1/2 cup frozen orange juice concentrate

DIRECTIONS:

1. In a medium bowl, mix yogurt, cream cheese, and orange juice concentrate. Mix until thoroughly combined.
2. Refrigerate until ready to serve.
3. Serve with fruit. 

DIFFICULTY: Easy

TIME: 10 minutes

SOURCE: The Best Homemade Kids' Snacks on the Planet

We are thrilled to be able to offer a lucky winner a copy of The Best Homemade Snacks on the Planet! To enter, just leave a comment in the comment section below.  The contest runs until 9pm August 2, 2015.

Chipotle Queso Dip (and a giveaway!)

When we were contacted by Hampton Creek to try their products, we did a little research and immediately knew theirs was a company that we could get behind.  From their website: "Hampton Creek is a company dedicated to making it easy for good people to do the right thing. Whether you're a hip college student or a single mom raising two kids, everyone should be able to eat delicious food that's healthier, sustainable, and affordable."  We couldn't agree more.

Then we tried the Just Mayo - all four flavors (chipotle, garlic, siracha, and original) - and we were sold.  Amazing in dips and salads as well as on sandwiches, Hampton Creek's egg-free Just Mayo can't be beat.  (BTW - You may also want to know that they make egg-free cookie dough that you may want to eat right out of the jar - and could do so safely.)

I made this dip with the chipotle Just Mayo and everyone loved it at a recent gathering.  It makes quite a bit; if you aren't hosting a large gathering, you may want to halve this recipe.  But it is so good, you may be hoping for leftovers!

Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below.

(Just in case you want to try Just Mayo before you win it, check out where you can purchase it using their "Just Find It" page - I did.  It is available at our local Target, Walmart, and Whole Foods.)

INGREDIENTS:

• 2 blocks of cream cheese
• 1/2 cup of chopped onions (can be frozen)
• 1/2 cup of Just Mayo - chipotle flavor 
• 1 (16 ounce) package of shredded Mexican blend cheese - about 2 cups
• 1 (16 ounce )package of shredded parmesan cheese - about 2 cups

DIRECTIONS:

1. Unwrap cream cheese and place in microwaveable bowl.  Heat in microwave for 1 minute to soften.
2. Add chopped onions. (Using frozen onions will result in a slightly milder onion taste.)
3. Add mayo and the shredded cheeses.
4. Mix well with a fork until all ingredients are blended.  Spoon the mixture into a baking dish or pie pan. Use the back of a spoon to spread it out evenly in the pan.
5. Bake at 425 for 20 minutes or until the top is browning and bubbly.

DON'T FORGET TO ENTER THE JUST MAYO GIVEAWAY!

Hampton Creek would love to send a package of all four flavors of Just Mayo, plus a few bonuses, to one lucky winner.  To enter, just leave a comment in the comment section below.  The contest runs until 9 pm, Thursday, January 15. 

Difficulty: easy

Time: Prep 5-10 minutes; cook 20 minutes

Source:  adapted from several recipes, including one from www.recklessabandoncook.com

Baked Artichoke & Crab Dip

I love a good dip!  If I need to bring something to a party, it is usually a dip.  I always have requests for dip recipes-Buffalo Chicken Dip and White Pizza Dip are two favorites.  Now, when I go to family events those two appetizers are usually already out; so I needed to find a few more good appetizer dips.  This recipe was easy and delicious; I could have eaten it as a meal!

INGREDIENTS:

• 1 can (14 oz) small whole artichoke hearts, drained and chopped
• 8 oz. imitation crab meat, broken apart (if you wanted to splurge, I am sure you could use real crab meat)
• 1 cup real mayonnaise
• 1 cup shredded Italian style Parmesan cheese
• 1/2 cup shredded Monterey Jack Cheese
• 1/2 cup chopped green onions
• 1 jar diced pimentos, drained
• 1/2 tsp cayenne pepper

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. 
2. In a large bowl, combine all ingredients until well blended.
3. Transfer to a 1 quart baking dish.   
4. Bake 20-25 minutes until bubbly and slightly browned.
5. Serve with crackers.
   
   

Difficulty: Easy
Time: 30 minutes
Source: Farm Fresh circular

Banana Pepper Mustard

When I got banana peppers in my CSA, I wasn't quite sure what to do with them.  Then I remembered the fabulous mustard that my neighbor made last summer (that I devoured).  She wasn't at home to get me the recipe when I decided I had time to make it, so I had to search the internet to find something that seemed similar.  This seems to be close, and judging from the number of requests that I got for the recipe at a Labor Day party I took it to (and again this past weekend), I am not the only one that loves it.  I took it to use as a dip for pretzels, but it would be fabulous on a sandwich, too.

INGREDIENTS:

(This is what I used, which is about half of the original recipe.  It made a nice size bowl of the mustard...plenty to take to a party as an appetizer with pretzels.  If you want to can or preserve some, I would at least double this.)

• 4-5 banana peppers
• 1/2 cup prepared yellow mustard
• 1/2 cup white sugar
• 2 Tbsp honey
• 1/2 cup apple cider vinegar
• 1/2 tsp salt
• 2 Tbsp flour
• 2 Tbsp water

DIRECTIONS:

1. Remove seeds and stems from peppers and coarsely chop.  Place in a food processor or high powered blender and process until smooth.  
2. Pour processed peppers into a pot and add all ingredients except for the flour and water.  Bring the mixture to a hard boil.  (It should be boiling to the point that you can't stir it down.)
3. Turn off the heat and allow the mustard to cool for about 10 minutes.  Stir together the water and flour until smooth.  Whisk the flour mixture into the mustard
4. Return the mustard to boiling to thicken.  Remove from heat and cool.  

Difficulty: easy

Time:  30 minutes

Source:  http://www.candygirlky.com/2013/01/banana-pepper-mustard.html

Fresh Salsa

I love the thought of picking food out of a garden, preparing it, and putting it on my table for my family to enjoy.  I have not quite gotten to that point for many reasons, but I do have some fresh herbs and tomato plants growing in pots in my backyard that I love to incorporate into my dishes in the summer.  Since my husband and I are big chips and salsa fans, it only makes sense for me to use my cilantro to make some.  I am not the biggest fan of chopping vegetables, but the payoff here is huge...jarred salsa just can't touch the taste and goodness of the homemade stuff.

INGREDIENTS:

• 4 tomatoes, diced
• 2 ears of corn
• 1/2 cup of red onion, finely diced
• 1/4 cup zesty Italian dressing
• 1/4 cup finely chopped cilantro
• 1-2 T diced jalapeno peppers (more or less to taste, depending on how spicy you like your salsa)
• 1 cup black beans, rinsed (optional)
• 1/8 tsp garlic powder
• salt and pepper to taste

DIRECTIONS:

1. Boil corn for approximately 8 minutes.  (If you are familiar with grilling corn and want to take the time to do so, this would be a good recipe to use grilled corn, too.)  Cut the corn of the cob by slicing down the length of the corn a few rows at a time.
2. Chop all of the veggies and the cilantro.  Gently mix all ingredients.  Refrigerate for at least an hour to allow the flavors to come together.  We enjoyed it even more the next day.  

Difficulty: Easy to medium (because of the chopping)

Time: about 20 minutes

Source: combined from a few online salsa recipes

Spinach and Artichoke Dip

Early in my career, I enjoyed a weekly Happy Hour with the girls from work at Applebees. Their happy hour used to include (may still, but I don't get out much) half off drinks and appetizers. The five of us would each get an appetizer and drink; we feasted. A perennial favorite was the Spinach and Artichoke Dip. When I served this at a holiday get-together, the Happy Hour crowd argued it may be better than Applebees...not sure about that, but it was delicious. Bonus-this recipe uses the leftover Alfredo sauce from the Spicy Chicken Rigatoni.


INGREDIENTS:

• 10 oz box frozen spinach
• 14 oz can artichoke hearts, drained and chopped
• 1 cup shredded Parmesan and Romano cheeses
• 1 cup shredded mozzarella cheese
• 10 oz of alfredo sauce (I used my leftover Ragu from the spicy chicken rigatoni)
• 1 t minced garlic
• 4 oz cream cheese, softened
• 1 t pepper

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix one half of mozzarella with all other cheeses and sauce.
3. Add spinach, artichokes, pepper, and garlic. Mix well.
4. Pour into an 8 x 8 pan greased.
5. Top with remaining mozzarella cheese.
6. Bake 30 minutes or until warm through.

Difficulty: Easy

Time: 10 minute prep, 30 minutes baking time

Source: Food.com

Crab Dip

Last summer, we found out that my son is allergic to crab meat, which is extremely unfortunate, because it is one of my absolute favorite foods in the entire world.  This dip is outstanding, super easy, travels well for parties, and is always a hit.  Though it is an "old school" recipe with a pinch of this and a squeeze of that, you just can't go wrong...trust me!  It is delicious!!

INGREDIENTS:

• 1 can crab meat
• 1 small onion, minced
• 1 block (8 oz) cream cheese, softened
• 1 1/2 T mayonnaise
• a squeeze of lemon juice
• a pinch of garlic powder
• salt and pepper to taste

DIRECTIONS:

Mix all ingredients and spread in small baking dish.  Bake at 350 degrees Fahrenheit for 30 minutes or until lightly browned.

Difficulty:  Super easy

Time: less than 10 minutes prep, 

Source: my mom

Buffalo Chicken Dip

Simply one of the best party foods around!!  If you have never had this, you just don't know what you have been missing.  I warn you, though: once you start eating it, you won't want to stop. 

INGREDIENTS:

• 3 chicken breasts
• 4 stalks celery, cut (optional)
• 1 bottle Buffalo Sauce
• 1 16 oz bottle ranch dressing
• 2 8oz pkg cream cheese (you must use the full fat version for this to work well)
• 1 pkg (2 cups) 4 italian cheeses

DIRECTIONS:

Cook the chicken and cut into bite size pieces, or better yet, shred it.  Throw everything into a crockpot on high for 30+ minutes.  Stir occasionally.  If you have the time and foresight, let the chicken and celery soak in buffalo sauce all night the night before.  (I usually throw the ranch in the night before, too.)  Serve with chips.  (One recipe uses about two bags.)

Difficulty: Very easy.  Cook the chicken while you are cooking dinner the night before you want to serve it if you want to be particularly time efficient.
Time:  20 minutes and then 30+ minutes to cook
Source: a colleague of mine

Taco Dip

This is the perfect appetizer to take to a party, or better yet, to have at your house when you are hosting.  The recipe makes two pie-sized dips, and they are freezable!  Sometimes, I find that one is enough and freeze the other.  But the last time I made them, the first one was gone in a flash, so I threw the other in the oven...nice back up!  Just remember to have an extra bag of chips on hand, just in case!

INGREDIENTS

• 1 lb ground meat
• 1 diced onion (optional - my family actually prefers this recipe without the onion)
• 1 can refried beans
• 16 oz sour cream
• 1 8 oz pkg cheddar cheese (I use sharp)
• 1 pkg dry taco seasoning mix
• 1 8 oz jar taco sauce

DIRECTIONS

1. Brown meat with onion (if using).  Drain.  Add seasoning and sauce.  Simmer. 
2. Layer refried beans packed into 2 pie pans.  Next layer the meat mixture.  Let cool. 
3. Spread sour cream over top of meat.  Sprinkle with grated cheese. 
4. Bake at 350 degrees Farenheit for 20 minutes or until cheese melts. 

Makes 2 pie pan size dips.  Serve with tortilla chips.

Difficulty:  pretty easy, especially if you decide to not use the onion, because then there is no chopping involved
Time:  From start to finish, maybe just under an hour, but you can make these ahead of time, refrigerate or freeze them, and then pop them in the oven right before you want to serve them.  If you are a multi-tasker, you can be making this while you are making dinner the night before your party - you are going to be in the  kitchen anyway, why not accomplish two things?
Source: A friend of my mom's

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Easy Veggie Dip

I hope my neighbor doesn't mind that I am posting this recipe. She has made it many times at neighborhood gatherings and I have never eaten so many peppers in my life as when I have this dip in which to dip them.  I always rave about it and have asked for the recipe a million times. She always laughs at me and tells me how easy it is. I finally got her to write it down for me and I will most definitely be serving it as one of the appetizers at my house on Christmas Eve. 

INGREDIENTS:

• 1 bar cream cheese softened
• 1/4 cup of water
• 1 beef bouillon cube
• Chopped scallions (green part) you judge how much

DIRECTIONS:

1. Boil water with bouillon. Allow bullion to dissolve and water to get warm, not hot.
2. Beat cream cheese, scallions, and bouillon water until dip is smooth.
3. Refrigerate to harden up a little.

Serve with several types of veggies. My favorite by far are red peppers, which aren't something I typically eat but that are so delicious with this dip that my mouth is watering just thinking about them.

Difficulty: Super Easy
Time: 5-10 minutes plus time to chill
Source: my unsuspecting neighbor

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Creamy Mexican Dip

This dish makes a great appetizer for a tailgate party or informal party. We are big Steeler fans, and this recipe makes an annual arrival during the playoffs! I love that I can quickly throw it together without having to prepare any meat to put in the dip.

INGREDIENTS:

• 8 oz cream cheese (softened)
• 8 oz sour cream
• 1 cup mayonnaise
• 1 jar of salsa (12 oz)
• 1 green pepper (chopped)
• 1 red pepper (chopped)
• shredded Monterey Jack cheese (16 oz) I do sometime substitute Mexican cheese
• small can of black olives (drained)
• tortilla chips

DIRECTIONS:

1. Combine cream cheese, sour cream, and mayo.
2. Spread in the bottom of a 13x9 glass baking dish.
3. Layer remaining ingredients-salsa, red pepper, green pepper, cheese, olives
4. Chill.
5. Serve with tortilla chips.

Difficulty: Easy

Time: 15 minutes

Source: my aunt

White Pizza Dip

This one of my favorite appetizers to bring to pot-luck luncheons and parties. People always ask me for the recipe and are amazed to learn how easy it is. The Lipton Savory Herb with Garlic soup mix isn't always the easiest to find in every grocery store; I regularly find it at Wal-Mart. Coupons for the Recipe Secret products seem to come out once or twice a year; I always stock up then! This recipe is great in the oven or in a slow cooker.

INGREDIENTS:

• 1 envelope of Lipton Savory Herb with Garlic soup mix
• 16 oz. sour cream
• 1 cup (8 oz) Ricotta Cheese
• 1 cup (4 oz) Mozzarella cheese (I often use the entire 2 cup bag)
• 1/4 cup of chopped pepperoni (I buy the mini-pepperoni and throw it all in)
• crackers, Italian bread slices, or crescent rolls

DIRECTIONS:

1. Combine all ingredients except 1/4 cup of mozzarella cheese.
2. Pour into baking dish (or slow cooker)
3. Sprinke the remaining 1/4 cup cheese on top
4. Cook at 350 degrees Fahrenheit for 30 minutes or heat in crock pot until warm through.

Difficulty: Super Easy

Time: 5 minutes to mix, 30 minutes to heat

Source: Lipton Recipe Secrets

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