Summer Fruit Dip

June 19, 2021 at 6:01 AM | Posted in Appetizers, CooksRecipes | Leave a comment
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I have a recipe for a Summer Fruit Dip to pass along. To make this recipe you’ll be needing Berries, Peach, Melon Chunks, Fruit, Honey, Vanilla Yogurt, Almond Extract, Vanilla Extract, and Wisconsin Mascarpone Cheese. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021!

Summer Fruit Dip
Fresh fruits of the summer are puréed and combined with yogurt and mascarpone cheese for a delightful summertime fruit dip.

Recipe Ingredients:
2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin Mascarpone Cheese, softened
Additional assorted fruit cut into slices for accompaniment: cantaloupe, honeydew melon, pineapple, apples, berries, etc.

Cooking Directions:
1 – In food processor or blender, pulse together 2 cups fruit and honey, until coarsely chopped.
2 – Add yogurt and extracts; pulse until desired consistency.
3 – Stir in Mascarpone.
4 – Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.
Makes 2 3/4 cups.

Variation: For winter fruit dip, prepare as above using fruits available in winter. Consider combining tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. When choosing citrus, you may wish to increase honey.

Graveyard Dip

October 22, 2016 at 5:10 AM | Posted in CooksRecipes | Leave a comment
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A perfectly Ghoulish Halloween Recipe, Graveyard Dip. There’s different versions of this but I’m going with the one on the CooksRecipes website. The Cooks site has a great selection for all Holidays, tastes, and cuisines so be sure to check them out. Enjoy and….BOO!



Graveyard Dip

Dig into this spooky graveyard — if you dare! Venture into this Halloween appetizer and you’ll discover a tasty taco dip. Layers of refried beans, lettuce, and black olives mimic dirt and grass. Eerie shapes cut from tortilla shells complete the spooky Halloween landscape.

Recipe Ingredients:

1 (16-ounce) can refried beans with green chilesCooksrecipes 2
1/4 cup bottled salsa
2/3 cup bottled ranch salad dressing
2 teaspoons taco seasoning
1 1/2 cups finely chopped cooked chicken
1 (7-ounce) pouch refrigerated guacamole
1/2 of a (2 1/4-ounce) can chopped pitted ripe olives, drained
Shredded lettuce

Tombstone Graveyard Characters:
10-inch flour tortillas (any flavor)

Cooking Directions:

1 – In a small bowl, combine refried beans and salsa. Spread refried bean mixture in a 2-quart rectangular dish. In a small bowl, combine ranch salad dressing and taco seasoning; stir in chicken.
2 – Spoon on top of the beans in an even layer. Spoon guacamole in small mounds on top of the chicken mixture. Carefully spread to an even layer.
3 – Cover and chill at least 30 minutes or up to 6 hours before serving. Just before serving, place Graveyard Characters into dip. Sprinkle the graves with chopped olives and shredded lettuce. Serve with tortilla chips.
4 – For Tortilla Graveyard Characters: Using cookie cutters or a knife, cut tortillas into gravestones, cats, owls, bats, fence rails, and a tree. Bake in a 350°F (175°C) oven for 5 to 7 minutes or until firm and crisp. Cool on rack.
Makes ? servings.

Sausage Crescent Cheese Balls

December 19, 2015 at 10:46 PM | Posted in Pillsbury | Leave a comment
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Sausage Crescent Cheese Balls 001

Cold day outside here so I heated up the Kitchen and tried a new recipe, Sausage Crescent Cheese Balls from Pillsbury. Found this recipe in a cooking magazine, sounded good so I thought I would give it a try. I had actually tried this recipe last year about this time but I used Jennie – O Ground Turkey Breakfast Sausage. So this time I’m going with original recipe and using Spicy Sausage, I used Bob Evan’s Zesty Hot Pork Sausage. For my other ingredients I used Pillsbury Reduced Calorie Crescent Rolls and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Both which cut back on calories, fat, and carbs.



Sausage Crescent Cheese Balls 003
To prepare them, heat oven to 375°F. Then line 15x10x1-inch pan with foil; spray with cooking spray. In large bowl, mix sausage, cheese and rosemary; mix well using your hands or spoon. Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Shape the mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.



Sausage Crescent Cheese Balls 004
You can eat these just as they are or serve them with some French’s Spicy Brown Mustard, which worked well with it. The Sausage Crescent Cheese Balls turned out delicious! They had a really good Spicy flavor, not over powering just right. This will make a perfect Christmas or New Year’s appetizer for your family and friends gatherings! The original recipe and the Pillsbury web link is at the end of the post.


Sausage Crescent Cheese Balls


1 lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)Pillsbury
1/2 teaspoon dried rosemary leaves, crushed
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 tablespoons all-purpose flour

* Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
* In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
* Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
* Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Nutrition Information

Serving Size: 1 Cheese Ball Calories60 Calories from Fat40 % Daily Value Total Fat4g6% Saturated Fat2g10% Trans Fat0g0% Cholesterol10mg3% Sodium110mg5% Total Carbohydrate3g1% Dietary Fiber0g0% Sugars0g0% Protein2g2% % Daily Value*: Vitamin A0%0% Vitamin C0%0% Calcium2%2% Iron0%0% Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choice0 *Percent Daily Values are based on a 2,000 calorie diet.

Easy No-Cook Appetizer Recipes

December 20, 2014 at 6:31 AM | Posted in Eating Well | Leave a comment
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Save some time with these Easy No-Cook Appetizer Recipes, from the EatingWell website! The EatingWell website is stocked full of healthy and delicious recipes, check it out when you can.

Easy No-Cook Appetizer RecipesEatingWell2

Entertaining is easy with these healthy no-cook appetizers.
If you’re planning a party or want a quick snack before dinner, these healthy no-cook appetizer recipes are sure to be a hit. Many of our delicious appetizers can be made ahead, making entertaining even easier. Try our Marinated Olives & Feta for flavor-packed finger food or Creamy Spinach Dip for a lightened-up version of this party favorite.

Marinated Olives & Feta
Olives and feta marinated with rosemary, lemon and garlic are great served on crisp flatbread-style crackers or warm slices of crusty baguette……

Creamy Spinach Dip
Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich….

Ham & Red Pepper Spread
Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables…..


* Click the link below to get all the Easy No-Cook Appetizer Recipes

Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue

December 17, 2014 at 6:24 AM | Posted in Wild Idea Buffalo | 5 Comments
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If you’re looking for a unique appetizer I’ve got one for you and it’s this week’s Wild Idea Buffalo Recipe of the Week – Wine Braised Buffalo Tongue. It’s from Jill O’Brien of Wild Idea Buffalo.



Wine Braised Buffalo Tongue

Wine Braised Buffalo Tongue (Makes 24 appetizers)

This easy, gourmet recipe will have your guests asking for more. If they are of the squeamish type, just tell them it is bison, but leave out the tongue part until after they have tried it. 😉

1 – Buffalo Tongue
1 – quart water
1 – quart white wine
1 – stick organic salted butter
1 – onion, diced
2 – cups mushroom, sliced
1 – clove garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
2 – cups white wine
24 – crostini
Horseradish sauce


Wild Idea

1) In a 4-quart pot, over high heat, bring 1-quart water and 1 quart wine to a boil.
2) Remove thawed tongue from packaging and drop into the pot. Bring liquid to a boil again, and boil for a couple of minutes. Reduce the heat to low, cover pot and allow the tongue to simmer for about 2.5 hours.
3) Remove tongue from the pot and place on a plate, allowing the tongue to cool until you can handle it.
4) Make a small slit between the skin and the meat of the tongue with a pairing knife, then using hands peel the skin away from the meat.
5) In 3-inch deep sauté pan over medium high heat, heat 1 stick of butter.
6) Add the peeled tongue, onion, mushrooms, garlic and seasonings to the pan. Turn the tongue occasionally, until brown on all sides.
7) Once tongue is browned, add the white wine and bring to a full boil.
8) Reduce heat to low and simmer uncovered, turning occasionally for 30 minutes.
9) Remove tongue and transfer to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until wine is reduced.
10) Slice tongue thin & serve on toast points.
11) Top with onions and garnish with a dollop of horseradish cream & parsley. Delish!

Diabetic Dish of the Week – Sweet Pear and Cheese Crostini

December 2, 2014 at 6:32 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Here’s a Diabetic Friendly Appetizer to have on hand for the Holiday’s, Sweet Pear and Cheese Crostini.


Sweet Pear and Cheese Crostini


16 3/8 – inch slice baguette-style French bread
4 ounces Gorgonzola cheese or other blue cheese, crumbled
1 small ripe pear, halved, cored, and very thinly sliced
2 tablespoons flavored honey (such as French lavender honey) or regular honey
Fresh mint sprigs (optional)


Place bread slices on a large baking sheet. Broil 4 to 5 inches from the heat for 30 to 60 seconds or until bread is toasted. Turn bread slices over; top bread slices with Gorgonzola. Broil for 30 to 60 seconds more or until cheese is bubbly and bread is toasted.
Top bread slices with pear slices. Lightly drizzle pear slices with honey. Arrange bread slices on a serving platter. If desired, garnish with mint sprigs. Serve immediately. Makes 16 appetizers.
Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 72 cal., 2 g total fat (1 g sat. fat), 5 mg chol., 175 mg sodium, 10 g carb. (1 g fiber), 3 g pro.

Diabetic Dish of the Week – Herbed Cheese Mini Peppers

November 11, 2014 at 6:39 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Herbed Cheese Mini Peppers



10 red, yellow, and/or orange miniature sweet peppers (6 to 8 ounces total)
1 – 8 ounce package reduced-fat cream cheese (Neufchatel), softened
1 tablespoons chopped fresh oregano, rosemary, tarragon, or thyme, or 1/2 to 1 teaspoon dried oregano, rosemary, tarragon, or thyme, crushed
Finely shredded lemon peel (set aside)
1 tablespoon lemon juice
1 tablespoon fat-free milk
Fresh oregano leaves (optional)



Halve each sweet pepper lengthwise. Remove the seeds; set peppers aside.
In a small bowl, stir together cream cheese, the chopped or dried herb, lemon juice, and the 1 tablespoon milk. Stir in additional milk, if needed to reach piping consistency.
Pipe or spoon cream cheese mixture into pepper halves. Sprinkle cream cheese mixture with lemon peel. If desired, garnish with oregano leaves.

Nutrition Facts (Herbed Cheese Mini Peppers)
32 cal., 3 g fat (2 g sat. fat, 9 mg chol., 46 mg sodium, 1 g carb., 0 g fiber, 1 g pro.

Stuffed Celery Bites

November 1, 2014 at 5:41 AM | Posted in CooksRecipes | Leave a comment
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Here’s a healthy Diabetic Friendly Snack for you, Stuffed Celery Bites. It comes from one of my favorite sites CooksRecipes, check it out for all kinds of great recipes!


Cooksrecipes 2

Stuffed Celery Bites


Stuffed Celery BitesFor the easiest preparation, spread the cream cheese mixture in the celery first, then slice.


Recipe Ingredients:

Nonstick cooking spray
2 tablespoons pine nuts
1 clove garlic, minced
8 stalks celery
1 (8-ounce) tub cream cheese with dried tomato or cream cheese (regular, lowfat or fat-free)
1/4 cup (1-ounce) shredded Italian cheese blend
2 tablespoons dry-roasted shelled sunflower seeds
Celery leaves (optional)



Cooking Directions:

Lightly coat a skillet with cooking spray. Add pine nuts and garlic. Cook over medium heat for 3 to 5 minutes or until nuts are golden brown, stirring frequently. Set aside.
Remove tops and wide base from celery. Using a vegetable peeler, remove two thin strips from the rounded side of the celery, creating a flat surface.
In a small bowl combine the cream cheese and shredded Italian cheese. Spread or spoon cheese mixture into celery. Cut each filled stalk of celery into 2-inch pieces. Sprinkle half the pieces with the pine nut mixture and half with the sunflower seeds. If desired, stuff celery up to 4 hours before serving; cover, chill, cut, and add nuts and seeds just before serving. If desired, garnish with celery leaves.
Makes 8 servings.



Nutritional Information Per Serving (1/8 of recipe): calories: 132, total fat: 13g, saturated fat: 7g, cholesterol: 31mg, sodium: 152mg, carbohydrate: 3g, fiber: 1g, protein: 4g, vitamin A: 7%, vitamin C: 5%, calcium: 6%, iron: 3%

Jennie – O Turkey Recipe of the Week – Holiday Sausage Stuffing Balls

October 24, 2014 at 5:48 AM | Posted in Jennie-O Turkey Products | Leave a comment
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With the Holidays getting closer here’s a great recipe to keep on hand, Holiday Sausage Stuffing Balls. It’s also this week’s Jennie – O Turkey Recipe of the Week – Holiday Sausage Stuffing Balls. It can be found, with all the other delicious and healthy recipes, at the Jennie – O Turkey website. (

Holiday Sausage Stuffing BallsHoliday Sausage Stuffing Balls

Classic stuffing flavors all rolled up into an impressive little ball.


1 onion, finely chopped
1 Granny Smith apple, peeled and finely chopped
2 tablespoons butter
8 ounces JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
2 cups toasted bread cubes
1 cup crumbled cornbread
1 teaspoon dried sage or poultry seasoning
1 cup chicken broth
4 eggs or 1 cup egg substitute
Heat oven to 350°F. Spray two 12-cup mini-muffin pans with cooking spray. In large skillet, cook onion and apple in butter 5 minutes or until golden brown, stirring often. Place in large bowl. In same skillet, cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Drain. Crumble. Add to onion mixture.

Add bread cubes, cornbread, sage, chicken broth and eggs. Stir to combine. Pack stuffing into muffin cups. Bake 20 to 25 minutes or until golden brown. Transfer to cooking rack and let stand 5 minutes. Remove from muffin cups. Serve warm.


Jennie O Make the Switch

Nutritional Information
Calories 40 Fat 2g
Protein 3g Cholesterol 10mg
Carbohydrates 3g Sodium 150mg
Fiber 0g Saturated Fat 1g
Sugars 1g

Chipotle Mango Meatballs

October 11, 2014 at 5:23 AM | Posted in Honeysuckle White Turkey Products, Turkey meatballs | 3 Comments
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The second I read this recipe from on an email from the Food Channel, I knew I had to make it soon and pass it along! Chipotle Mango Meatballs, it just sounds good. And it uses one of my all-time favorites BBQ Sauces JB’s Fat Boy Sauces! It’s off the Food Channel website which is stocked full of delicious recipes, check them out sometime.




Chipotle Mango Meatballs
1 (26 ounces) bag Turkey meatballs
2 cups JB’s Fat Boy Chipotle BBQ Sauce
2 large mangos, peeled, pitted, cubed
1 teaspoon chipotle seasoning, dried (optional)

1 – Bake meatballs according to package directions.
2 -In a medium saucepan, combine barbecue sauce, mango cubes and chipotle seasoning; stir to blend. Simmer over low heat for 15 to 20 minutes, stirring occasionally.
3 – Add cooked meatballs to sauce and simmer for 5 to7 minutes. Serve warm.

Nutritional Information
Calories 394, Carbohydrates 38g, Cholesterol 81mg, Fat 16g, Fat Calories 24, Fiber 2g, Protein 25g, Sodium 777mg. Daily Values: . Percent Daily Values are based on a 2,000 calorie diet.

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