Festive Boursin Dip

 Needed a festive and yummy app for book club tonight and this was it!!!  SO easy and SO delicious!!!

Ingredients:

Boursin Cheese

Crumbled Bacon

Chopped parsley

Pomegrante Seeds

Chopped Walnuts

Honey Honey

Served with french bread and/or crackers

Grinder Feta Dip

Headed to the cabin and was looking for a new app recipe to try -- this was super easy to make!!  It was good and yummy, but not my all time favorite app I've made.  However, I do like the easy prep so will make again!!!

8 servings - Grilled Cheese Social

Ingredients:

• 12 oz Feta Cheese crumbled
• ½ cup Banana Peppers finely chopped
• ½ cup Red Onions finely chopped
• ½ cup Marinated Roasted Red Peppers finely chopped
• ½ cup Salami finely chopped
• ½ cup Garlic Expressions (or your favorite italian dressing)

• Add all ingredients to a large bowl and toss together until combined.
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• Place back in the feta cheese tub and place the lid on.
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• • Serve with crackers or crusty bread straight out of the tub.
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Tomato Corn Basil Crostini with Ricotta Cheese

Hood HH at my house tonight and needed a new summer app for the occasion -- this was DELICIOUS!!!  It was refreshing, yummy, and perfect little snack!!

Servings: 36 crostini

Ingredients

• 1 baguette (see recipe below)
• olive oil
• 1 1/2 cups cherry tomatoes halved
• 1 cup corn kernels (fresh or defrosted)
• 1/2 cup fresh basil cut into thin strips
• 1 lemon (zested and juiced)
• 15 ounces ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Cook your crostini rounds as per recipe instructions through the link below if not done already. This can be done up to two days in advance and the crostini kept in an airtight bag or container. Make sure the crostini are completely cooled before storing otherwise the trapped heat moisture will re-soften them.
• Zest the lemon and set the zest aside.
• Cut the cherry tomatoes in half and place in a small bowl. Add the corn, 1/4 cup fresh basil strips, a pinch of salt and a pinch of black pepper. Drizzle with olive oil. Squeeze a half of a lemon into the tomatoes. Stir to combine and set aside.
• In a second small bowl: Make your cheese mixture by combining the ricotta, juice from 1/2 lemon, Parmesan cheese, 1/4 cup fresh basil, salt, and pepper.
• Chill the cheese and tomato mixtures separately until ready to serve.
• When ready to serve, assemble the crostini by spooning approximately 1-2 Tablespoons of the cheese mixture on each crostini. Then add 1-2 Tablespoons of the tomato mixture. Repeat with all crostini pieces.
• Sprinkle the crostini with the lemon zest and additional basil if desired. Serve immediately.

Baguette Ingredients

• 1 baguette
• extra virgin olive oil
• 2 garlic cloves

Instructions

• Preheat oven to 350F.
• Slice the baguette at an angle (on the bias) creating discs approximately 1/4 to 1/2 inch thick.
• Spread out the bread slices on a silicone mat lined baking sheet.
• Drizzle the bread with olive oil.
• Place the bread in the oven and toast for 5 minutes. Flip the bread slices over and drizzle with olive oil on the second side if desired. Toast another 5 minutes or until they are just starting to turn a light brown. You may need to cook them longer or shorter depending on your oven and the bread thickness.
• Remove from the oven and scrape a garlic clove against the toasted bread on one side. This step is optional but provides a subtle additional flavor.
• Top with your favorite salsa or crostini ingredients. Crostini can be stored in an airtight bag or container for up to three days.

Cranberry Jalapeno Dip

Galentine's Day tonight so found an awesome new app - it was so easy and super yummy!!!  It would be great for Christmas too - perfect colors!!!

Serves 12

Ingredients

• ▢12 ounces cranberries fresh and whole
• ▢1 jalapeno cut in half and deseeded
• ▢4 green onions whites and light green parts
• 1/3 cup sugar
• 1 tablespoon lemon juice
• ▢
• ▢½ teaspoon salt
• ▢8 ounces cream cheese softened
• ▢2 tablespoons sour cream optional but recommended

Instructions

• In a food processor, add the cranberries, jalapeno, green onions, lemon juice, sugar, and salt. Pulse until chopped.
• Strain the cranberry mixture, reserving the juice.
• In a mixing bowl add the softened cream cheese and sour cream. Beat with a hand mixer (or stand mixer) until whipped and fluffy. About two minutes.
• Add in the reserved juice until you get your desired thickness. Start with 1 tablespoon. Stir in ⅓ to ½ of the cranberry mixture. Mix well.
• Spoon into your serving dish. Top with the remaining cranberry jalapeno mix. Garnish with extra green onion, jalapeno, or parsley. Serve with crackers, pretzels, or fresh vegetables.

Notes

• Sour cream will thin out the dip slightly but it adds less acidic tang than lemon juice.
• For a sweeter dip add all the reserved liquid, much of the sugar is filtered out

Caprese Phyllo Cups

Galentine's Day tonight with 4th grade boy moms and needed some new "content" :)  This was super cute and yummy BUT find the phyllo cups and don't use the sheets like I did (otherwise it's lots of pastry hahaha)

Serves 30 - Courtney Whitmore 

Ingredients:

• 30 phyllo cups - (2 boxes, 15 each)
• 8 ounces cherry tomatoes - diced
• 8 ounces mozzarella - sliced
• 1 tablespoon basil - diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar

Allow phyllo cups to thaw to room temperature.

Toss diced cherry tomatoes with extra virgin olive oil and balsamic vinegar. Fill each phyllo cup with the cherry tomatoes.

Cut 30 mini hearts out of the mozzarella slices

Top each phyllo cup with a mozzarella heart.

Garnish with diced basil (or swap in Italian seasoning).

Cheese Christmas trees

Cute and easy Christmas app!!!

Ingredients

Laughing cow cheese wedges (I did garlic and herb)

Craisins (finely chopped)

Walnuts (finely chopped)

Basil

Italian seasoning

Garlic powder

Pretzel sticks

Dip cheese wedges in spices and stick pretzel stick in. Super easy!!!

Avocado, Tomato, and Goat Cheese Toast

Wanted some new recipes for toast party with Genva and this was easy and yummy!!!

Ingredients:

2 ripe avocadoes

2 teaspoons fresh lemon juice

sea salt and pepper to taste

4 slices bread, toasted

1 cup arugula

2oz goat cheese

3 tomatoes sliced

1/4 cup basil leaves, roughly chopped

balsamic glaze

Cut the avocadoes in half, remove pit, and scoop the flesh into a small bowl.  Add the lemon juice, sea salt, pepper to taste.  With a fork, mash the ingredients together.

Spread the mashed avocado evenly over toasted bread slices.  Top with arugula and tomato slices.  Crumble the goat cheese over the top and sprinkle with fresh basil.  Season with salt and pepper if desired.  Drizzle with balsamic glaze and serve immediately.

Griddled asparagus and goat’s cheese toast

 Tried a new recipe for a toast party with Genva today and this was super delicious!!!  Easy to make too!

Ingredients

Asparagus

sunflower oil

2 large slices sourdough bread

1 large garlic clove, sliced in half

spreadable goat cheese

small handful of pistachios

1/2 lemon, grated

For Herb Oil:

Large handful of soft herbs (basil, mint, oregano, coriander)

juice 1/2 lemon

olive oil

For herb oil, whizz the herbs, lemon juice and a little olive oil in a mini chopper or blender until combined. 

Heat a griddle pan - rub the asparagus with sunflower oil, then cook for 2-3 minutes or until each side is charred and tender.  Put on a plate and cover loosely with foil

Drizzle the bead with a little oil, toast in the griddle pan until crisp on both sides.  Remove to a board.  Rub each slice with cut side of garlic, the spread on the cheese, pile on the asparagus.  Drizzle over the herb oil, then scatter pistachios and lemon zest

Green Chile & Cheese Corn Dip

I was so excited for this dip for Cinco De Mayo but it was EH....it didn't have a ton of flavor and it actually kicked both Ross and I butt (literally) the next day -- too much dairy I think for the Sodahls.

Recipe adapted by Our Best Bites from Kelly White

Ingredients:

4 cans seasoned corn, drained
2 7-ounce cans green chilies
1 bunch green onions, chopped
1 cup mayonnaise (not Miracle Whip; light mayo is fine)
1 cup sour cream (not fat-free; light sour cream is fine)
2 cups shredded cheese (cheddar, pepeprjack, or Mexican blend)
Cajun/Creole seasoning (like Tony Chacheres) to taste
Jalapeño or Chipotle Tabasco sauce to taste
Optional: 6-8 slices bacon, crumbled
Optional: 1/4-1/2 cup pickled jalapeños, chopped

In a large bowl or serving dish, toss together the corn, green chilies, and chopped green onions. If desired, add crumbled bacon and pickled jalapeños. Add the mayonnaise, sour cream, and shredded cheese and stir to combine. Season to taste with Cajun seasoning (for heat and saltiness) and flavored Tabasco (for heat.) Cover and refrigerate for at least 4 hours. If desired, sprinkle with additional Cajun seasoning and/or crushed Fritos before serving. Serve with Fritos. Makes a lot.

Bacon Ranch Bunny Butt Cheeseball

Had friends over on Good Friday and needed something yummy and Easter-y -- THIS WAS SO GOOD!!!  Ross said it's his favorite cheese ball recipe ever!!!  Cutie little Easter bunny butt!!!  :)

Ingredients

• 3 8 oz. packages of Cream Cheese
• 1 cup of Chopped Green Onions
• ¾ cup of Crumbled Bacon
• ¾ cup Shredded Cheddar Cheese
• 1 packet of Ranch Mix
• 1 package of Shredded Mozzarella Cheese
• 3 Black Olives cut in ½ long ways
• Toothpicks optional
• Crackers for dipping

Instructions

• Start by placing your cream cheese, green onions, bacon, cheddar cheese, and ranch mix into a large mixing bowl.
• Mix until well combined. Knead into a large ball.
• Next separate into one small ball, one large ball, and two medium size cheese balls, as shown.
• Assemble your bunny butt. Two medium cheese balls for feet, and the small ball for a tail.
• Hold together with toothpicks if desired.
• Next use your black olives for "toes".
• Serve and Enjoy!

Roasted Balsamic Cranberry and Brie Crostini

 Early Christmas with the Ronhovdes so tried a new app to share.  This was SO good and festive!!!

Ingredients

• 2 Tablespoons butter, melted
• 2 Tablespoons olive oil
• 1/2 a french baguette, sliced thin
• 12 ounces fresh cranberries
• 2 Tablespoons balsamic vinegar
• 1/2 cup sugar
• 1 Tablespoon rosemary
• 4 ounces triple cream brie

1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together the butter and olive oil. Brush both sides of the baguette slices with mixture and line them up on a baking sheet. Set aside.
3. In another small bowl, stir together the cranberries, balsamic vinegar, sugar, and rosemary. Spread these out on a rimmed baking sheet. (They get pretty sticky, so if you want to avoid scrubbing, line the pan with parchment paper).
4. Place the cranberries in the oven. Roast for five minutes, then add the tray of baguette slices to the oven. Roast for an additional 6 minutes then remove the baguette slices, flip them over, and return to the oven for another 4-6 minutes, or until crispy and golden. At this point, the cranberries should be popped open with juices running out. Remove both the cranberries and baguette slices from the oven.
5. Top each baguette with a slice of brie and a spoonful of cranberries. Garnish with thyme if desired. These can be served while the cranberries are still warm, or you can make the components ahead of time. The cranberries can be chilled overnight and the crostini will keep in a zip lock bag. Simply assemble and serve at room temperature when you're ready!

Cranberry Pecan Goat Cheese Truffles

Another appetizer for the progressive dinner in the hood -- this was really good!!  You could put a pretzel stick in each, but it was good with triscuits/wheat thins too!!

18 truffles

Ingredients

• 10 oz goat cheese
• 6 oz cream cheese
• 2 teaspoons cinnamon
• 3 tablespoons honey, plus extra for garnish
• 1 ½ cups Fisher Nuts pecan chips, divided
• 1 cup diced dried cranberries
• ½ cup minced fresh parsley

Instructions 

• In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecan chips, folding to combine. Set aside.
• Line your countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.
• Using a large cookie scoop, scoop out one round of cheese filling and toss in the cranberry/pecan mixture. Continue until all truffles have been rolled in coating. (If you have any questions, watch the video in this recipe card to see how I easily do this.)
• Refrigerate cheeseballs until ready to serve. You can make these up to three days before, just make sure and store them in an airtight container in the refrigerator.
• To Serve: Drizzle truffles with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick (or pretzel stick)!

Beef Tenderloin Crostini with Horseradish Cream

Progressive dinner in the hood tonight so had to come up with an easy app to make but yummy....and this was a HUGE hit!!!  SO good and can be made ahead of time!!!

 Serves 20

Ingredients

• 2 8-ounce Beef Tenderloin filets
• 1 tsp salt
• 1/2 tsp coarse black pepper
• 1/4 tsp garlic powder

Crostini

• 1/2 baguette loaf
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp salt

Horseradish Cream

• 1 tbsp fresh horseradish
• 1/4 cup sour cream
• 1 tsp Dijon mustard
• 1/4 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp black pepper

Garnish:

• 1/4 cup pomegranate arils
• freshly chopped parsley
• freshly chopped chives

Instructions

• Preheat oven to 350° degrees F.
• Slice baguette into 1/4″ slices and arrange the baguette slices on a baking sheet. It should make about 20 slices. Lightly brush both sides with olive oil and sprinkle with salt.
• Bake until lightly golden, approximately 5 minutes.
• To prepare beef, pat filet dry and season generously with salt, black pepper, and garlic powder. Heat a cast iron until very hot (medium-high heat) and add a tablespoon of olive oil to the pan.
• Add your Beef Tenderloin and sear for 4 to 5 minutes on each side. Cook to your desired doneness by checking with a meat thermometer.
• Prepare horseradish cream by whisking together horseradish, sour cream, Dijon mustard, Worcestershire sauce, salt and pepper until creamy and smooth.
• Using a sharp knife, thinly slice beef tenderloin. Spread horseradish cream on top of each baguette slice and top with a slice of beef. 
• Garnish with a small dollop of horseradish cream, a trio of pomegranate arils and fresh herbs like parsley and chives.