Spinach Dip Crisps

  From: Pillsbury Annual Recipes

Ingredients:

• 1 box (9 oz) frozen spinach
• 24 wonton skins (from a 16-oz package)
• 1 can (7 oz) chopped green chiles
• 1/3 cup mayonnaise
• 3/4 cup finely shredded Monterey Jack and Cheddar cheese blend

Verdict: Thumbs up! I really loved the flavor of these and the added texture of the crispy wontons!

What I did differently: I actually only used about half the can of chiles. I think that was plenty. There was a slight kick, but not too much! For my mayonnaise I used Chosen Foods mayo with avocado oil. It's completely sugar-free and is my favorite mayonnaise!

Family Fit Fried Potatoes

From: Hallee the Homemaker

Ingredients:
2 large potatoes, scrubbed clean with the skin on
1/2 large onion
1-2 tsp Kosher salt or sea salt
1 tsp black pepper
olive oil

Cut potatoes in half lengthwise, then slice to no more than 1/4 inch thickness.

Slice onion in thin slices.

In a frying pan heat ½ inch of olive oil to medium heat.

Place potatoes in frying pan. Top with onions (do not put onions in before potatoes, because they will burn before the potatoes cook through). Add salt and pepper.

Put a lid on it and let it sit for several minutes.

When the bottom layer of potatoes start to brown, turn them.

Leave the lid off for a few minutes, turn the potatoes again, and put the lid back on for about 5 more minutes.

Potatoes are done when a fork pierces them easily. If needed, drain on paper towels.

Verdict:
Thumbs up! I love potatoes because they are so versatile. This is a great recipe for when you're craving french fries, but it's a little different taste. I highly recommend this recipe because it's simple, delicious, and has very few ingredients.

Baked Cheddar-Broccoli Rice Cups

From: Daydream Kitchen

Ingredients:

• 1 10 – ounce thawed broccoli
• 1 cup chicken stock
• 1 cup white rice
• 1/4 cup Ranch Dressing
• 2 eggs, lightly beaten
• 3/4 cup grated cheese (any of your favorite kind)
• 1/2 tsp salt and pepper – to taste

1. Boil rice.
2. Move cooked rice to a bowl to cool for a minute.
3. Throw in all the ingredients, but only use 1/2 of the cheese.
4. Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
5. Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Sorry, no picture. I made these for Christmas and forgot to snap a picture before they got eaten!

Verdict:
Thumbs up. Yummy snack food, and something I think you can't go wrong with! I'd love to make these again as a side dish or appetizer when I'm having people over!  

Cheesy Garlic Sticks

From: Jam Hands

Ingredients:

• 1 premade pizza dough from a pizzeria
• olive oil for brushing dough
• 1 ball of mozzarella (not the kind in water, the kind that is vacuum sealed), you will use about half of a ball, depending on the size of it
• 1 tablespoon minced garlic, with flavored oil
• Italian spices

1. Prepare the crust: Transfer to a baking pizza pan. Brush dough lightly all over with olive oil.
2. Cut or pull apart the cheese with your fingers and spread all over the dough.
3. Drizzle the pizza with a little of the garlic flavored oil from the minced garlic, and sprinkle with minced garlic over the entire pizza. Add just a bit of Italian spices to the top, and bake. Bake according to what dough you have.

Verdict:
Thumbs up! The website I got this from actually got dough from Papa Murphy's, which sells their dough premade. I don't know of a place in town that does that around here. I used Pillsbury pizza crust dough. I would also recommend using Trader Joe's dough or making your own. Also, I didn't use a ball of mozzarella. I was making these on a whim. I sliced a chunk of mozzarella and it was perfect. I did slice it instead of shredding it, based on her directions. I am definitely going to make these again. They went fast! Much easier than I thought it was going to be, also.

Cheese and Bacon Potato Rounds

From: Here

Ingredients:
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 oz shredded Cheddar cheese
1/2 cup chopped green onions

Preheat oven to 400 degrees F.  Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

Verdict:
Thumbs up! Okay, people, this is one of Stephen's new obsession. I've been making these for a few months now and they are super easy. We always have all of these ingredients in the house, so I can whip them up whenever he gets a craving for them. I strongly urge you to butter both sides of the potato like the recipe states. Stephen tried to make these on his own one time and didn't think that was a big deal... it is. It helps with cooking the potatoes, and anyway, why would you want LESS butter!?!? A huge thumbs up from our family! 

Family Fit Fried Potatoes

From: Here

Ingredients:
2 large potatoes, scrubbed clean with skin on
½ large onion
1-2 tsp Kosher or Sea salt (to taste)
1 tsp black pepper
olive oil

Cut potatoes in half lengthwise, then slice to no more than 1/4 inch thickness. Slice onion in thin slices. In a frying pan heat ½ inch of olive oil to medium heat. Place potatoes in frying pan. Top with onions (do not put onions in before potatoes, because they will burn before the potatoes cook through). Salt and pepper. Put a lid on it and let it sit for several minutes. When the bottom layer of potatoes start to brown, turn them. Leave the lid off for a few minutes, turn the potatoes again, and put the lid back on for about 5 more minutes. Potatoes are done when a fork pierces them easily.

Verdict:
Yum! Thumbs up! Great side dish, quick, easy, delicious if you like potatoes! I didn't get a picture of these before they got gone but I will definitely be making these again in the future. 

Asian Sugar Snap Peas

From: Here

Ingredients:
1 lb sugar snap peas, trimmed
3 Tbsp garlic flavored olive oil
1/4 cup soy sauce
1/4 tsp sesame oil
2 drops chili oil
1/4 tsp packed brown sugar
2 Tbsp toasted sesame seeds

Preheat the oven broiler, and move oven rack into the top position.  Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer. Broil the snap peas in the preheated oven until tender, about 5 minutes. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce. 

What I did differently from the recipe:
I just got a very small amount of snap peas from our food co-op box last week. We had stir-fry for dinner one night, so I wanted to use these snap peas before they went bad. I adjusted all the quantities of ingredients based on how many peas I had. I didn't have garlic flavored olive oil (and I've never even heard of that!) so I put in olive oil and juice from minced garlic. I left out the chili oil because I don't have that on hand, and I left out the sesame seeds because I don't really enjoy too much of the sesame flavor.

Verdict:
Thumbs up!! The stir-fry was delicious and being able to heap these onto my plate just made it even better. Stephen didn't like the flavor because of the sesame oil - if you don't like peanut butter you won't like these! But I thought it was a delicious addition to the meal!!
 

Teriyaki Potatoes

From: Better Homes and Gardens Prize Tested Recipes cookbook

Ingredients:
1 1/2 lb tiny new potatoes
1 Tbsp butter
1 Tbsp teriyaki sauce
1/4 tsp garlic salt
1/4 tsp Italian seasoning
ground black pepper
ground red pepper
rosemary

Wash potatoes, scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters. Place potatoes in a microwave-safe casserole dish. Add butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper. Toss to combine. Cover; cook in microwave for 12-15 minutes or until potatoes are tender. Stir twice while cooking. Garnish with rosemary if desired.

What I did differently from the recipe:
I was cooking potatoes anyway for dinner, so I cooked my regular-size potatoes. Just before serving I mixed all the ingredients and just heated them in the microwave for about one minute.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. These weren't bad and I liked having an extra flavor to the potatoes. But I'm not keeping the recipe and probably won't ever make them again. These might make a nice side dish if you're cooking Mexican and you're tired of having rice as a Mexican side dish!

Zucchini Chips

From: Here

Ingredients:
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1/8 tsp black pepper
heaping 1/2 cup whole wheat flour
1 cup cold milk
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preheat oven to 425 degrees. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture. Place coated zucchini slices on a baking sheet and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Less Parmesan. I don't love the flavor of Parmesan.

Verdict:
Thumbs up! Shocking fact: my husband ate more of these than anyone. I seriously can't believe that. That alone means I will be making these again in the future, because it is so. hard. to get him to try a new vegetable! Honestly, these looked totally disgusting when I was making them (it's that drippy whole wheat flour part) but they turned out really good. Perfect opportunity to use your homemade breadcrumbs! I do recommend these for a yummy side dish!

Corn Sticks

From: Southern Living

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
1 11-oz can sweet whole kernel corn, drained
2 tbsp minced red bell pepper
1/4 tsp ground red pepper
3/4 cup milk
1/2 cup egg substitute
2 egg whites
1 tbsp vegetable oil

Combine first 7 ingredients; make a well in the center. Stir together milk and next three ingredients. Add to flour mixture, stirring just until moistened.

Heat cast-iron corn stick pans in 450 degree oven 5 minutes or until hot. Remove pans from oven and coat with cooking spray. Spoon batter into hot pans. Bake at 450 for 15 minutes. Remove from pans immediately and cool slightly on wire racks.

What I did differently from the recipe:
I used one egg instead of the egg substitute/egg white mixture. And obviously I don't have a "corn stick pan" since I've never even heard of that. I simply substituted my faithful old cast-iron skillet. Worked perfectly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up, although I'm the only one in my family who would eat these. Stephen doesn't like cornbread at all (although he tried it and said it wasn't bad), and my kids were too busy chowing down on the barbecue chicken I made to even taste this. I loved the sweetness and tangy flavor from the corn and bell pepper, but with the "comfort food" feeling of cornbread. Easy recipe, will make this again in the future!

Corn Sticks

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
1 11-oz can sweet whole kernel corn, drained
2 tbsp minced red bell pepper
1/4 tsp ground red pepper
3/4 cup milk
1/2 cup egg substitute
2 egg whites
1 tbsp vegetable oil

Combine first 7 ingredients; make a well in the center. Stir together milk and next three ingredients. Add to flour mixture, stirring just until moistened.

Heat cast-iron corn stick pans in 450 degree oven 5 minutes or until hot. Remove pans from oven and coat with cooking spray. Spoon batter into hot pans. Bake at 450 for 15 minutes. Remove from pans immediately and cool slightly on wire racks.

Zucchini Fritters

From: An old email recipe newsletter

Ingredients:
5 Tbsp. Bisquick
1/4 tsp. salt
2 eggs, beaten
2 c. zucchini, grated
1/2 c. Parmesan cheese
1/8 tsp. pepper
2 Tbsp. butter (or more if needed)

Blend Bisquick, Parmesan, salt and pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm.


What I did differently from the recipe:
I accidentally shredded my zucchini instead of grating it. I think if I had grated it, Brianna would have eaten it, but the big shreds of zucchini really didn't look appetizing. Didn't bother me though!

What I'll do differently next time:
Grate it!

Verdict:
Thumbs up. Only Hunter and I really ate these and I thought they were good (although they did have a very strong salty flavor for some reason) but I probably won't make them again if half my family doesn't like them. I do strongly recommend them for people who like zucchini and things like potato pancakes, as they are a lot like those.

K.C. Baked Beans

From: Southern Living

Ingredients:
2 15-oz cans pork and beans, drained
1 Granny Smith apple, peeled and chopped
1 medium onion, chopped
3/4 cup barbecue sauce
1/2 cup firmly packed light brown sugar
1/4 cup golden raisins
1 tsp ground cumin
1/2 tsp ground red pepper
3 bacon slices, halved

Stir together first 8 ingredients in a lightly greased 2-quart baking dish; top evenly with bacon. Bake at 350 for one hour.


What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Use less barbecue sauce - maybe 1/2 cup instead.

Verdict:
Big thumbs up! Seriously, have you ever seen a baked bean recipe that had apples and raisins in it? I haven't. I loved these beans and my kids did as well (hubby didn't even attempt to eat them!) The only thing was I felt like there was too much barbecue sauce, but it didn't make it taste bad, I just used a slotted spoon to serve these beans. A recipe that I will definitely make again in the future!

Pasta With Fresh Tomato and Corn

From: Sandhills Farm 2 Table newsletter

Ingredients:
8 oz pasta
4 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 cup corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 tsp dried basil
salt and pepper
Parmesan cheese

Cook pasta until al dente. Drain. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5-10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil if desired.

What I did differently from the recipe:
Just tweaked it according to my tastes. I put more corn than it said, less tomatoes (I used about half a tomato) and more onions.

What I'll do differently next time:
Less onions! Yowza!

Verdict:
Neutral. It is totally my fault for adding so many onions. I love onions so much that I went way overboard adding them, and that combined with the vinegar just made it too bitter for me. I honestly think if I had put the recommended amount or less of the onions it would have been incredible. I mean, even with the flavor it had I still ate half of it, so it really didn't taste that bad! This would be an awesome side dish for summer parties.

P.S. I used my fresh tomatoes, corn, and onions all from the food co-op! Yummy!

Pasta w/ Fresh Tomato and Corn

Ingredients:
8 oz pasta
4 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 cup corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 tsp dried basil
salt and pepper
Parmesan cheese

Cook pasta until al dente. Drain. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5-10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil if desired.

Cheddar Baked Potato Slices

From: Southern Living

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt baking dish, arrange potatoes in overlapping rows.

Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 degrees.

Uncover, bake 10 minutes or until potatoes are tender.

What I did differently from the recipe:
I did two layers of potato slices, put half of the soup mixture and 1/2 cup of cheese over those slices, then I put the rest of the potatoes on top of that and layered it with the rest of the soup mixture and about another 1/2 - 3/4 cup of cheese. I was worried that otherwise the bottom layers of potatoes would be bland.

What I'll do differently next time:
The same thing I did this time.

Verdict:
Thumbs up! What a yummy dish! This is perfect for a potluck. I highly recommend layering this dish like I did. I'm not sure that it would be bad if you didn't do that but it was super delicious with that extra layer. I loved the slight crunch of the cheese from baking at the end! This was such a great and easy recipe. I can see myself making this for a side dish for a long time in the future. (P.S. I'm pretty sure Stephen would say bacon makes this dish longer. He says that about pretty much anything though.)

Printable version:

Ingredients:
1 can (10 3/4 oz) cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 baking potatoes, cut into 1/4" slices
1 cup shredded Cheddar cheese

In small bowl, combine soup, paprika and pepper. In greased 2-qt baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 degrees. Uncover, bake 10 minutes or until potatoes are tender.

Spiced Apples

From Busy People's Slow Cooker Cookbook

Ingredients:
4 Jonathan apples, peeled, cored, and sliced into 1/4-inch slices
2 Tbsp Butter Buds Sprinkles
1 tsp ground cinnamon
1/4 cup dark brown sugar
2 Tbsp water

Spray a slow cooker with nonfat cooking spray. In the slow cooker mix together the apples, Butter Buds, cinnamon, brown sugar and water. Cover and cook on high for 3 1/4 to 4 1/2 hours or on low for 7 to 9 hours.

What I did differently from the recipe:
Am I the only one who doesn't know what Jonathan apples are? No matter. I used Red Delicious which we just happened to have at the house already. I went online to look up a Butter Buds substitution chart. I used 1/2 cup of butter instead of Butter Buds.

What I'll do differently next time:
Same as above.

Verdict:
Thumbs up! I didn't get a picture of the end product but they were great. I don't really think they're any different from baked apples (which I've never made) but they were certainly easy to do and a great, light side dish. Yum!

Printable version:

Ingredients:
4 Jonathan apples, peeled, cored, and sliced into 1/4-inch slices
2 Tbsp Butter Buds Sprinkles
1 tsp ground cinnamon
1/4 cup dark brown sugar
2 Tbsp water

Spray a slow cooker with nonfat cooking spray. In the slow cooker mix together the apples, Butter Buds, cinnamon, brown sugar and water. Cover and cook on high for 3 1/4 to 4 1/2 hours or on low for 7 to 9 hours.