Category: Appetizers, Desserts & Snacks

Cucumber Roulades

I was looking for an easy side for dinner the other night. That usually means salad greens with dressing and croutons. Nothing fancy. But, then I remembered I’d bookmarked this awesome idea for cucumber roulades from Kraft. They’re normally served as appetizers, but they also work great as sides in the place of salads.

Cucumber Roulades

A Great Party Favor

These cucumber roulades are a family favorite. I’m often asked to bring them to get-togethers. You can take all of the ingredients with you. You’ll want to cut and scoop out the cucumbers ahead of time. Then just make them ‘on site’ in just minutes. If you like roasted red peppers (and we do), the Italian Roasted Red Pepper dressing from Kraft is great on these cucumber roulades. But, you can substitute any flavorful vinaigrette that you like.

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Also try my creamy cucumber salad.

Cucumber Roulades
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5 from 1 vote

Cucumber Roulades

Normally served as appetizers, but they also work great as sides in the place of salads.
Course Appetizer
Cuisine American
Keyword cucumber
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 8kcal
Author From Kraft

Ingredients

  • 1 large cucumber peeled, cut into 1 1/2″ pieces
  • ¼ cup chive and onion cream cheese
  • 2 tablespoons roasted red pepper dressing more or less

Instructions

  • Use a melonballer to spoon out the insides of the cucumber pieces, leaving a little at the base.
  • Spoon or pipe (I used a sandwich bag, with a corner cut off) cream cheese into the cucumber.
  • Serve drizzled with the dressing.

Notes

If you can’t find the dressing you can substitute a spicy Italian or a Greek vinaigrette.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Sriracha-Lime Popcorn

Boy, this Sriracha-lime popcorn is some mighty good popcorn. Lime, basil and Sriracha really go great together. I never thought about those flavors in popcorn. I do now. And I taste it in my dreams too. Citrus-flavored popcorn is great by itself. It’s kind of unexpected. Basil, maybe not so different. Sriracha? In popcorn? What kind of sorcery is that? Well, delicious sorcery is what it is!

Sriracha-Lime Popcorn

Don’t Get Soggy With It

Make a double batch of Sriracha-lime popcorn. And pop it using a Stir Crazy Popcorn maker. This stuff doesn’t last! Now, if you’re like me and love Sriracha, you have to resist the temptation to add more to the spice mixture. More is usually better, but more in this case will mean soggy popcorn. No one wants a bowl of soggy sadness.

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Also try my white chocolate Frito popcorn. It’s definitely different.

Sriracha-Lime Popcorn
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4 from 1 vote

Sriracha-Lime Popcorn

Boy, this Sriracha-lime popcorn is some mighty good popcorn. Lime, basil and Sriracha really go great together. I never thought about those flavors in popcorn. I do now. In my dreams.
Course Snack
Cuisine American
Keyword popcorn
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 778kcal
Author Mike

Equipment

Ingredients

  • 3 tablespoons butter
  • ¼ cup Sriracha
  • 1 tablespoon lime juice
  • ½ tablespoon basil fresh, chopped (or substitute 1/2 teaspoon dried basil)
  • 5 cups popcorn popped. 1 bag or 1/2 cup raw kernels, popped per your popcorn popper's instructions

Instructions

  • Melt butter in a medium saucepan.
  • Add Sriracha and lime juice. Stir.
  • Pour popcorn into a large bowl.
  • Drizzle popcorn with the butter mixture.
  • Sprinkle with basil.
  • Toss to coat.

Notes

Best served immediately.

Nutrition

Calories: 778kcal | Carbohydrates: 153g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 423mg | Potassium: 604mg | Fiber: 26g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 6mg

Nutritional values are approximate.

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Avocado with Crab-Mango Salad

This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! This is the perfect salad for a warm summer brunch, combining crunchy and creamy textures into each and every bite. And of course there’s decadent crab throughout.

Avocado with Crab-Mango Salad

One Fantastic Salad

Use a good quality lump crab. I made these by using a cookie cutter to form them. You can also just use an avocado half, with the pit removed of course, to serve them in like little salad bowls!

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Also try my avocado wraps with spicy mayonnaise and my ham salad filled avocados.

Avocado with Crab-Mango Salad
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5 from 1 vote

Avocado with Crab-Mango Salad

This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! 
Course Side Dish or Appetizer
Cuisine American
Keyword avocado, crab, salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 325kcal
Author Based on a recipe from Daisy Martinez

Equipment

Ingredients

  • 1 lime zested and halved
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro chopped
  • ½ mango peeled and diced
  • â…“ cup red bell pepper diced
  • â…“ cup red onion diced
  • ½ jalapeno diced
  • ½ pound crabmeat jumbo lump
  • 3 avocados cut into 1/4″ bites

Instructions

  • Squeeze half a lime into a bowl. Add the oil and cilantro and mix well.
  • Add the lime zest, mango, bell pepper, onion and jalapeno and mix well.
  • Add the crab and mix gently.
  • Drizzle the remaining lime juice over the avocado.
  • Place 1/4th of the avocado in the bottom of a large round cookie cutter or metal ring. Tamp down slightly with the bottom of a spoon.
  • Add in 1/4th of the crab salad and tamp down. Slowly remove the cookie cutter. I put a spoon on top of the salad mixture to hold it down while removing the cookie cutter.
  • Repeat with remaining avocado and crab salad.

Notes

This salad is best when served immediately after preparing.

Nutrition

Calories: 325kcal | Carbohydrates: 21g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 549mg | Potassium: 960mg | Fiber: 12g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 1mg

Nutritional values are approximate.

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Shrimp-Stuffed Potato Skins

I was thumbing through a recent copy of Chile Pepper magazine (one of my favorites that unfortunately is no longer being published) when I came across a recipe for shrimp-stuffed eggplants. I can’t say my wife and I are fans of eggplant. So I decided to try the recipe with potato skins instead. The end result was fantastic. Who would’ve thought that shrimp-stuffed potato skins would be so good?

Shrimp-Stuffed Potato Skins

Totally Different. Totally Great.

These shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section. They are called 26-30 count shrimp (that’s the number of shrimp in a pound) or salad shrimp. You could use bigger shrimp and cut them in half.

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Also try my shrimp-stuffed bread.

Shrimp-Stuffed Potato Skins
Print Pin
4 from 1 vote

Shrimp-Stuffed Potato Skins

These shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section.
Course Appetizer
Cuisine Cajun
Keyword potato skins, shrimp
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 373kcal
Author Based on a recipe from Chile Pepper magazine

Equipment

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add potatoes and boil until just starting to soften.
  • Drain the potatoes.
  • Cut in half lengthwise and scoop out most of the flesh and reserve.
  • Preheat oven to 400 F.
  • Melt the butter in a saute pan over medium heat.
  • Add the onion, parsley, bell pepper and garlic and cook for 5 minutes.
  • Add the shrimp and cook another 5 minutes.
  • Add the potato flesh and stir.
  • Remove from heat and stir in 3/4 cups of the breadcrumbs, Worcestershire sauce, hot sauce, Parmesan cheese and salt and pepper to taste.
  • Place potato skins on a baking sheet.
  • Spoon in the shrimp mixture.
  • Sprinkle tops of potatoes with the remaining breadcrumbs.
  • Bake for 20-30 minutes or until golden brown.

Notes

If you have leftover stuffing mixture, use it as a great dip for crackers!

Nutrition

Calories: 373kcal | Carbohydrates: 57g | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 196mg | Sodium: 1144mg | Potassium: 1115mg | Fiber: 5g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 39mg | Calcium: 288mg | Iron: 5mg

Nutritional values are approximate.

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Tater Tot Nachos

I’m not sure I’m ever going to make traditional nachos (with tortilla chips) again. I’m addicted to tater tots, and making them into nachos pretty much has me in love with them even more. I didn’t even think that was possible. Get crazy with the toppings. Just make sure you crisp up the taters before adding the toppings, and don’t drown them in sauces that make the taters soggy (booo!). I used Crispy Crowns instead of tater tots when I made these nachos. Crispy Crowns get crispier. And they’re flat, so they have a nice little spot for the toppings to settle on.

Tater Tot Nachos

I Love Tater Tots

There’s a restaurant just north of Indianapolis, in Westfield, named the Local Eatery & Pub that makes totally outstanding tater tots. They are major league crunchy on the outside, and smooth and creamy inside. I can’t recommend them enough!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my tater tot casserole.

Tater Tot Nachos
Print Pin
5 from 1 vote

Tater Tot Nachos

I’m not sure I’m ever going to make traditional nachos (with tortilla chips) again. I’m addicted to tater tots, and making them into nachos pretty much has me in love with them even more. I didn’t even think that was possible.
Course Appetizer
Cuisine American
Keyword nachos, tater tots
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 236kcal
Author Based on a recipe from Chris at Nibble Me This

Ingredients

Suggested toppings

  • ¼ cup Southwestern Sauce
  • 2 green onions sliced
  • ¼ cup sharp cheddar cheese shredded
  • ½ can chili without beans heated. You can use chili with beans instead
  • 2 tablespoons red onion minced
  • ½ tomato seeded and chopped

Instructions

  • Heat potatoes per package instructions. Make sure you get them good and crispy.
  • Add your desired toppings.

Notes

Best served immediately. You don’t want the tots to get soggy.

Nutrition

Calories: 236kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 531mg | Potassium: 368mg | Fiber: 3g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 1mg

Nutritional values are approximate.

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Rice Krispies Treats with Peeps Syrup Topping

There I was, sitting here dreaming about the ice cream with Peep syrup we made when it hit me. I bet that melted Peeps (aka Peep Syrup) would be great over Rice Krispies Treats. And it was! Really, how can you go wrong with melted Peeps! Rice Krispies Treats with Peeps syrup topping is awesome!

Rice Krispies Treats with Peeps Syrup Topping

Really Easy. And Fun.

I didn’t feel like making the treats from scratch, so I picked up a box of the already-made kind. They’re dangerously good. They’re perfect for making these Rice Krispies treats with Peeps syrup topping.

These are easy to make. The Peep syrup adds a nice twist. Try different colors of Peeps for a different look! And just between us, I find that melting Peeps is fun to do. My wife can’t stand the sight of them ‘dying’.

The syrup is also great over ice cream.

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Also try my Cheerios nuggets.

Rice Krispies Treats with Peeps Syrup Topping
Print Pin
5 from 1 vote

Rice Krispies Treats with Peeps Syrup Topping

There I was, sitting here dreaming about the ice cream with Peep syrup we made when it hit me. I bet that melted Peeps (aka Peep Syrup) would be great over Rice Krispies Treats. And it was!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Author Mike

Equipment

Ingredients

Instructions

  • Place Peeps into a non-stick pot over medium heat.
  • Add 1 tablespoon of water.
  • Stir occasionally until the Peeps are completely melted.
  • Place treats on a baking sheet lined with wax paper.
  • Spoon Peep syrup over treats.
  • Let cool for 5 minutes before serving.

Notes

Store in an air-tight container until ready to serve.

Nutritional values are approximate.

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Spicy Garlic Ranch Pretzel Bites

These yummy spicy garlic Ranch pretzel bites are a different take on our bacon cheddar bites. I wanted to try something with a little more kick, and these have it. You really cannot stop eating them. They’re dangerous.

You can make these with regular Hidden Valley Ranch dressing mix if you don’t want a little spice. But even the spicy version is not that spicy. Everyone at my wife’s office loved these!

Spicy Garlic Ranch Pretzel Bites

Little Bites Of Joy

Even though they aren’t as big as full-sized pretzels, these spicy garlic Ranch pretzel bites are also great dipped into a warm cheese sauce. For me, I eat them like popcorn. One after another. They definitely do not last long!

Try our nacho cheese sauce, beer cheese sauce, Southwestern cheese sauce, or a good ole everyday cheese sauce.

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Also check out my balsamic, cheddar, and pizza pretzel bites! They are all out of this world good too!

Spicy Garlic Ranch Pretzel Bites
Print Pin
5 from 1 vote

Spicy Garlic Ranch Pretzel Bites

These yummy spicy garlic ranch pretzel bites are a different take on our bacon cheddar bites. I wanted to try something with a little more kick, and these have it. You really cannot stop eating them. They’re dangerous.
Course Snack
Cuisine American
Keyword garlic, pretzel bites, Ranch, spicy
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 115kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 300 F.
  • Combine salad dressing mix and garlic powder in a large bowl. Whisk in the oil.
  • Add the pretzels and gently toss to coat completely.
  • Pour pretzels out onto a baking sheet.
  • Bake for approximately 30 minutes, stirring every 10 minutes. The pretzels are done when all of the oil has been absorbed.
  • Let cool before serving.

Notes

Also great made using pretzel rods or twists.

Nutrition

Calories: 115kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 497mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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Jell-O Jiggler Deviled Easter Eggs

I made a batch of Jell-O Jiggler Easter eggs, and I got to thinking…. if I cut them in half and added a bit of this, and a bit of that… I’d end up with deviled eggs. Sort of. So here they are! Jell-O Jiggler Deviled Easter Eggs are crazy cool looking and big time fun to eat!

Jell-O Jiggler Deviled Easter Eggs

Simply Addicting. And Fun.

I have to admit that these Jell-O Jiggler Deviled Easter Eggs are much more addicting than I thought they’d be. I mean besides how awesome they look, they’re just yummy! Maybe it’s because my Jell-O meter has been on ‘E’ for while.

The molds for these eggs can be difficult to find. You don’t have to make eggs, though. Other molds are just as good and just as fun, so use whatever you can find. Just make them colorful and no one will notice even if you use dinosaur molds!

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Also try my no-boil deviled eggs.

Jell-O Jiggler Deviled Easter Eggs
Print Pin
5 from 1 vote

Jell-O Jiggler Deviled Eggs

Course Appetizer
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Author Mike

Ingredients

Instructions

  • Make the eggs as directed.
  • Lightly wet a knife and cut the eggs lengthwise.
  • Squeeze a bit of whipped cream onto each egg half.
  • Sprinkle with candy sprinkles.
  • Serve immediately.

Notes

You can make the eggs themselves ahead of time, but do not top until ready to serve.

Nutritional values are approximate.

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Jell-O Jiggler Easter Eggs

Well, ain’t these Jell-O jiggler Easter Eggs just cute? They’re super easy to make… if you have a Jell-O Jigglers egg mold… and I just happen to have one! In fact, I went totally nuts and ordered all of the molds that Kraft has. They’re cheap, really. And fun.

Note: Kraft no longer sells the molds but you can find similar ones online. You can also find other shapes and sizes. You don’t have to make these just for Easter. They’re great for any holiday… or just for fun on any day!

Jell-O Jiggler Easter Eggs

Make Them Exciting!

I made a batch of these Jell-O Jiggler Easter eggs using some of the cool new flavors of Jell-O. Tropical Fusion and Island Pineapple were just a few of them. Just let them set and enjoy. The mold makes 6 eggs. To make all 6 of the same flavor, use a 6 ounce package of Jell-O gelatin. And of course, just use 2 3 ounce packages of your favorite two flavors to make 3 eggs of each.

I pretty much spent an hour or so making a big batch of all different colors and flavors of the eggs. Enough to take for a family Easter get-together. They have to set up in the fridge before you can remove them from the molds. So you’re somewhat limited by how many molds you have and how much room you have in your fridge. Once you take the ‘eggs’ out of the molds they store in an air-right container and take up a whole lot less space.

Sugar-Free For Me

The recipe below calls for the 6 ounce packs of gelatin. That’s the big-sized box with sugar already added. You can go the zero sugar route too. Just substitute the 0.3 ounce box instead. There (sadly) aren’t as many flavors of the sugar free versions, but there are still plenty to choose from.

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Make some Jell-O Jiggler deviled eggs and have a great day!

Jell-O Jiggler Easter Eggs
Print Pin
5 from 1 vote

Jell-o Jiggler Eggs

The most fun you'll ever have making Easter eggs.
Course Appetizer
Cuisine American
Keyword eggs, jello-o
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 108kcal
Author Based on a recipe from Kraft

Equipment

Ingredients

Instructions

  • Boil the water.
  • Open gelatin packet and pour into a medium sized bowl.
  • Spray the egg mold with non-stick spray.
  • Seal well.
  • Add water to gelatin and whisk for 2 minutes.
  • Pour into a container with a spout (I used a 2-cup measuring cup) and pour into the molds.
  • Place mold onto a plate (I put it in a medium-sized Tupperware container), just in case you get some leaking or dripping.
  • Refrigerate for 4 hours.
  • Run bottom of mold under warm water, then tap a few times on the countertop. The mold should open right up and the eggs will pop out!

Notes

Refrigerate eggs until ready to use.

Nutrition

Calories: 108kcal | Carbohydrates: 26g | Protein: 2g | Sodium: 135mg | Potassium: 2mg | Sugar: 24g | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

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Ice Cream with Peeps Syrup

I admit it. I have a strange fascination with melting Peeps. My wife can’t even come into the kitchen when I’m melting them. She just can’t stand seeing them ‘die’. So she was nowhere to be found when I made ice cream with Peeps syrup.

Ice Cream with Peeps Syrup

Poor Lil Peeps

The other day I made Shamrock Peep Rice Krispies treats that came out rather good. Then I came across this idea to melt Peeps to make syrup for ice cream. I found it at the We Are Not Martha blog. Another opportunity to melt Peeps? Sign me up! Heck tried it over Rice Krispies treats too!

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For an awesome milkshake made with peeps, check out our toasted peep milkshake. Ice cream is also fantastic topped with my slow cooker dulce de leche.

Ice Cream with Peeps Syrup
Print Pin
5 from 1 vote

Ice Cream with Peep Syrup

I admit it. I have a strange fascination with melting Peeps. My wife can’t even come into the kitchen when I’m melting them. So she was nowhere to be found when I made ice cream with Peeps syrup.
Course Dessert
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 2
Author Based on a recipe from We Are Not Martha

Equipment

Ingredients

  • 4 scoops of your favorite ice cream
  • 10 Peeps

Instructions

  • Place Peeps in a medium non-stick pan over medium heat.
  • Add in 1 tablespoon of water.
  • Melt Peeps, stirring occasionally.
  • Pour syrup over ice cream and serve.

Notes

Don’t leave the melting Peeps unattended. You don’t want them to burn.

Nutritional values are approximate.

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