Appetizers

Prep time: 15 MINS | Cook time: 45 MINS | Total time: 1 HR | Yield: 8 SERVINGS

This chili cheese crescent hot dog bake is perfect for game day, the Super Bowl, or any occasion. Super delicious and a fun appetizer. Everyone, even the kids are blown away! This is incredibly easy to throw together and takes less than 1 hour to make. And you can adjust the amount of chili to use depending on your preference.

INGREDIENTS

1-2 cloves (1-2 cloves) garlic, minced
8 hot dogs
1 can refrigerated crescent dough sheet
8 slices American cheese or 3/4 c. shredded cheese
3 tbsp (45 grams) Butter, melted
fresh parsley for garnish
1-2 cans (1-2 cans) (15.5 oz ea) chili, adjust depending on how much chili you prefer

HOW TO MAKE CHILI CHEESE CRESCENT HOT DOG BAKE

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In the meantime, rinse the hot dogs, then pat them dry.

Step 3: Roll out 1 can of crescent dough roll, then slice into 8 equal squares.

Step 4: Around 1 hot dog, roll 1 slice of cheese. Around the cheese/hot dog, roll 1 square of crescent dough. Do the same for all 8 hot dogs. Then, press down the seams gently.

Step 5: In the melted butter, add the minced garlic. In the pan, place the hot dogs, making sure to space them out for the chili. With the garlic butter, brush the top of the dough and set aside the remaining garlic butter.

Step 6: Tent with foil and place in the preheated oven. Bake for about 35 minutes. Uncover and add the chili around the base of the hot dogs. Return to the oven and resume baking for another 10 minutes or until the tops are golden brown and the chili is completely heated.

Step 7: Brush the rest of the garlic butter over the dough for extra garlic butter goodness and sprinkle with parsley. Enjoy!

Nutrition Facts:

Calories: 387 kcal, carbohydrates: 27g, Protein: 12g, fat: 26g, saturated fat: 12g, Cholesterol: 61mg, Sodium: 1204mg, potassium: 293mg, fiber: 2g, sugar: 3g, vitamin a: 515IU, vitamin c: 1.1mg, calcium: 257mg, iron: 3.4mg

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PREP TIME: 5 mins | ADDITIONAL TIME: 1 hr | TOTAL TIME: 1 hr 5 mins | YIELD: 20

Bacon Ranch Cheese Ball has been a huge hit at home. I also love serving this to my guest with crackers. And for a low-carb option, this goes well with celery and sweet peppers. If you love cucumber, slice it into rounds and serve them alongside this Bacon Ranch Cheese Ball.

If you are looking for easy party food, you will never go wrong with this bacon Ranch Cheese Ball. There are so many things you can spread this on. The choices are endless! This is a super fun snack idea to entertain your family and guests.

To make this Bacon Ranch Cheese Ball, all you need are just a few simple, readily available ingredients (bacon, cream cheese, cheddar, ranch dip powder, and chopped chives). This is a versatile dip or spread perfect for low-carb people or carb eaters.

Once you try this recipe, I’m sure you’ll be making this over and over again. The first time I made this, my husband loved it instantly! This is incredibly easy to throw together, just mix everything, shape the mixture into a ball, and refrigerate until firm and ready to serve.

Ingredients

1 c. crumbled cooked bacon
1 packet ranch dip powder
16 oz. cream cheese – softened
1 c. grated cheddar
fresh veggies, for serving
1 tbsp chopped chives

How to make Bacon Ranch Cheese Ball

Step 1: In a medium mixing bowl, place the cream cheese, cheddar, bacon, ranch, and chives. Mix well using a wooden spoon or mixer until blended.

Step 2: Onto a large sheet of plastic wrap, spoon the mixture. To shape a ball, fold the plastic up and over the cheese mixture.

Step 3: Place in the fridge for about 1 hour until firm, then remove the plastic.

Step 4: Serve this Bacon Ranch Cheese Ball as a dip or spread. Enjoy!

Nutrition Facts:

YIELD: 20 SERVING SIZE: 1
Amount Per Serving: Calories: 161 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 40mg Sodium: 308mg Carbohydrates: 2g Net Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 7g

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Prep Time: 15 mins | Total Time: 15 mins | Servings: 24

Layered taco dip with ground beef is an amazing lunch option. This is also great to pair with cauliflower rice for an easy weeknight meal. And my favorite dip with low-carb tortillas.

Ingredients

Refried Soy Beans (Optional):

1 tbsp olive oil extra virgin
15 oz. black soybeans
1 ½ tsp minced garlic
½ tsp salt
1 tbsp unsweetened almond milk or coconut milk
1 ½ tsp chili powder

Taco Seasoned Ground Beef:

1 small onion diced
3 cloves garlic minced
1 ½ lbs. ground beef
1 tbsp chili powder
½ tsp garlic powder
1 tsp cumin
½ tsp onion powder
1 ½ tsp sea salt
1 tsp black pepper
¼ tsp crushed red pepper flakes
½ tsp paprika

Additional Toppings:

8 oz. guacamole
4 oz. cream cheese, softened
2 medium tomatoes, diced
4 oz. sour cream
3.8 oz. can sliced black olives, optional
8 oz. cheddar cheese, shredded

How to make Layered Taco Dip with Ground Beef

Step 1: Begin by draining a can of soybeans. Then, drain the beans. In a blender or food processor, place the beans and pulse until smooth. Add the remaining Refried Soy Beans ingredients and pulse to blend.

Step 2: In a medium skillet, heat the olive oil. Once hot, add the bean mixture and cook until tender.

Step 3: Cook the ground beef, onion, and garlic in a large skillet until the meat is brown. Then, drain the excess grease and stir in the rest of the seasonings.

Step 4: Place the sour cream and cream cheese in a small bowl. Mix well and set aside.

Step 5: Layer the refried soybeans, taco-seasoned ground beef, sour cream mixture, guacamole, tomatoes, and shredded cheese in a 13 x 9-inch baking pan. If desired, scatter the sliced black olives on top.

Step 6: Serve the layered taco dip with ground beef over lettuce for a salad or as a dip with low-carb tortillas. Enjoy!

Notes:

Use another 0.5 to 1 pound ground beef with additional seasonings if omitting the bean layer.

Instead of the mixed spice blend for the seasoned ground beef, you can use low-carb taco seasoning.

Into the avocado, sprinkle some lemon or lime before spreading it to prevent the avocado layer from browning.

In an airtight container, keep any leftovers and refrigerate for up to 3 days.

Nutrition Facts:

Calories: 171 | Carbohydrates: 3.9g | Protein: 7.8g | Fat: 12.9g | Sodium: 316mg | Fiber: 1.9g

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Prep time: 25 mins | Cook time: 15 mins | Total time: 40 mins | Servings: 12

Incredibly easy to whip up and perfect for busy weeknights. These cheesy taco pockets are the best for feeding a hungry crowd. To make these taco pockets, the soft tortillas are filled with cream cheese, salsa, seasoned ground beef, and melted cheddar cheese, then rolled and baked. These delicious cheesy taco pockets make the ultimate dinner or lunch served with sour cream, guacamole, or a sprinkle of chopped fresh cilantro. I love serving these with refried beans or corn salad on the side.

If you are looking for another amazing way to cook ground beef, this cheesy taco pockets recipe is all you need. This recipe is super simple and quick to make. You can even double the recipe for a quick pack-and-go lunch. Your kids will surely love these cheesy taco pockets!

Ingredients

2 tbsp butter melted
1 lb. ground beef
½ c. salsa
8 oz. cream cheese room temp
1 c. cheddar cheese shredded
12 small flour tortillas
sour cream salsa, tomatoes, etc. for garnish
1 packet of taco seasoning

How to make Cheesy Taco Pockets

Step 1: Cook the ground beef until no longer pink, breaking into pieces as it cooks. Then, drain the fat.

Step 2: Following the packet directions, add the taco seasoning to season the ground beef.

Step 3: Beat the cream cheese in a medium-sized mixing bowl until almost fluffy. Then, gradually add the salsa, mixing well until blended.

Step 4: On the center of a tortilla, spread a spoon full of the salsa mixture. On top, spoon some of the ground beef, then sprinkle with cheese. Fold the tortillas like folding a burrito. On a greased cookie sheet, place the stuffed tortilla.

Step 5: With the melted butter, brush the tops of the burritos. Place in the oven and bake for about 15 minutes at 350 degrees F or until golden brown.

Step 6: Before serving, garnish the cheesy taco pockets with your favorite taco toppings. Enjoy!

Nutrition Facts:

Calories: 270kcal | Carbohydrates: 18g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 678mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 1.5mg | Calcium: 125mg | Iron: 2.3mg

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Prep Time: 30 mins | Total Time: 30 mins | Servings: 12

This easy pasta salad packed with crunchy fresh vegetables & leafy spinach, orzo pasta, briny olives, and feta cheese is the perfect salad for parties and also excellent for meal prep. A simple salad recipe that is delicious and versatile. If desired, you are welcome to substitute other Italian or Greek ingredients such as avocado, grilled shrimp, tomatoes, etc.

Enjoy healthy, flavor-packed pasta any time of the year with this easy vegetarian Mediterranean orzo pasta salad!

Ingredients

¼ c. olive oil
16 oz. orzo
1 ½ chopped red bell pepper, about one red bell pepper
1 c. cucumber, diced and seeded, about one medium
¾ c. red onion, diced
5 oz. Kalamata pitted olives, drained and halved
7 oz. feta cheese
5 oz. Castelvetrano green olives, drained and halved
½ c. canola oil
3 c. Baby spinach leaves, gently torn into large pieces
1 lemon, juiced
1 tsp kosher salt
1 tsp black pepper
1 ½ tsp oregano

How to make Mediterranean Orzo Salad

Step 1: Cook the orzo in a pot of salted boiling water for about 10 minutes. Drain when done, rinse, and let the orzo cool.

Step 2: To a large mixing bowl, transfer the cooled orzo. Then, add the spinach along with the chopped vegetables and olives. Over the pasta, crumble half of the feta cheese.

Step 3: Place the canola oil, olive oil, lemon juice, oregano, and salt and pepper in a small bowl. Mix well until blended, then pour this over the pasta mixture. Gently fold until the pasta and veggies are evenly coated. Season to taste and top with the rest of the feta cheese.

Step 4: Place the salad in the fridge for at least 1 hour (up to overnight) before serving. This Mediterranean Orzo Salad can be stored in the fridge for up to a week.

Nutrition Facts:

Serving: 0.75cup | Calories: 356kcal | Carbohydrates: 33g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 756mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1344IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 1mg

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Prep time: 20 MINS | Total time: 20 MINS | Yield: 4-6 SERVINGS

Perfectly crunchy, sweet, creamy, and savory – this sesame chicken salad is one of the best salads you’ll ever make! Super easy to make and perfect for the company. This salad is tossed in a delightful sesame vinaigrette made with simple ingredients.

This salad recipe is not only easy and quick to make, but also easily customizable. If desired, you can use different proteins such as steak, salmon, shrimp, pork, or even tofu. You can also use other greens, such as chopped Romaine. Cashews or peanuts are an amazing substitute for almonds. And my favorite is tossing in some fruit or crunchy noodles, or wonton strips. If you want to make this vegetarian, just use crispy baked tofu or other plant-based proteins instead of chicken. In a gluten-free diet? Use gluten-free tamari in place of soy sauce.

INGREDIENTS

SALAD:

2 c. diced or shredded cooked chicken
1 (14-oz.) bag coleslaw (or 7 c. shredded cabbage)
1 c. loosely-packed chopped cilantro
2/3 c. sliced or slivered almonds, toasted
2/3 c. sliced green onions
toasted sesame seeds, for sprinkling
1/2 c. shredded carrots
1 avocado, peeled, pitted, and diced

SESAME VINAIGRETTE:

1 tbsp maple syrup or honey
1/2 tsp ground ginger
1 tsp toasted sesame oil
1 small garlic clove, pressed or minced (or 1/4 tsp garlic powder)
2 tbsp avocado oil (or olive oil)
a few twists of freshly-cracked black pepper
2 tbsp rice vinegar
1 tbsp low-sodium soy sauce (or tamari)

HOW TO MAKE SESAME CHICKEN SALAD

Step 1: For the vinaigrette, combine the vinaigrette ingredients in a small bowl. You can also place the ingredients in a mason jar and shake to mix.

Step 2: In a large mixing bowl, place the coleslaw, chicken, cilantro, green onions, almonds, carrots, and avocado. On top, drizzle the vinaigrette and toss well to coat.

Step 3: Serve the salad right away garnished with sesame seeds. Enjoy!

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This Jalapeno Popper Monkey Bread is a cross between cream cheese and cheddar cheese jalapeno. Enjoy both worlds with this fun and delicious pull-apart style bread!

Ingredients

1 c. cheddar cheese, plus 1/3 c.
1 store-bought pizza dough – left to rise on the counter for at least one hour
2 jalapeños, seeded and diced, plus 1 jalapeño, sliced
8 ounces of cream cheese, softened
1/2 teaspoon garlic powder
4 tablespoons unsalted butter, melted
Splash of Cholula, or use your preferred hot sauce
Salt and pepper, to taste
Optional: Ranch dressing
1 tablespoon fresh parsley, chopped

How to make Jalapeno Popper Monkey Bread

Step 1: Prepare the oven. Preheat it to 450 degrees. Grease the bundt pan generously, coating all sides.

Step 2: Place the pizza dough on a lightly floured surface and cut it into about 16 pieces. Set aside.

Step 3: Place the cream cheese, 1 cup cheddar, 2 diced jalapeños, hot sauce, and a little salt and pepper in a mixing bowl. Beat on medium speed until well blended.

Step 4: Into a round disc, flatten each piece of dough using your hands. Into the center of the disc, spoon a little of the cream cheese mixture, then fold the dough over, making a rough dough ball.

Step 5: In the prepared bundt pan, layer all the filled dough.

Step 6: Whisk the melted butter and fresh parsley. Then, spoon a bit of the butter mixture on top of the dough balls and sprinkle with cheddar cheese and jalapeno slices. Repeat the layers until all the dough balls are used.

Step 7: Place in the preheated oven and bake for about 25 minutes or until the monkey bread is golden brown. Take the pan out of the oven and let the bread cool.

Step 8: To loosen the edges of the bread, use a butter knife. On top of the pan, place a plate and carefully flip it over. You can tap the bottom of the pan if needed so the bread falls onto the plate.

Step 9: If desired, serve the Jalapeno Popper Monkey Bread with Ranch for dipping. Enjoy!

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It’s already blazing hot. I love summer, but the heat lately is unbearable. I am always looking for ways to cool down during this heat. I already stashed my fridge with all the refreshments I can think of. And today, I am again making my favorite cucumber and tomato salad. This salad has always been on top of my list. I make this all year round, but I need this more now. To make this simple, refreshing salad, all you need are just a couple of pantry staples and fresh cucumbers and tomatoes.

One bite into this tasty salad, and I could not stop eating it! I get my love for salads from my mom. She loves salad, and she has been making this salad for as long as I can remember! This salad has been part of my childhood. I was not a picky eater, so I eat everything that my mom makes. I especially enjoy this salad during summer, but this has been one of my most requested all year round.

This salad has a light and creamy dressing with a punch of tang. The dressing coats every bit of the tomatoes and cucumber. The combination of the tangy vinegar and rich, creamy sour cream bring this salad to heights. This salad requires just a bit of the dressing to coat the veggies. Before serving, I let this salad sit so the liquid from the veggies thins out the dressing and slightly mellows it.

Ingredients

1 large peeled and thinly sliced cucumber
1 heaping tablespoon of mayonnaise
2 tsp red wine vinegar
1/2 tsp milk (preferably whole or 2%)
1 large (or 2 small) ripe chopped tomato
pinch of salt and pepper

How to make Cucumber Salad

Step 1: In a large bowl, place the mayonnaise, red wine, milk, and a pinch of salt and pepper. Mix well.

Step 2: Then, add the peeled and thinly sliced cucumber, along with the chopped tomato. Toss well to coat.

Step 3: Before serving, allow the salad to sit for at least 30 minutes or longer.

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PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | YIELD: 22-25 empanada disks

Flaky empanada dough filled with your favorite homemade meat filling or with a vegetarian filling. You can also make dessert empanadas by stuffing the empanada dough with Nutella!

Ingredients

1 stick + 6 tbsp cold unsalted butter, cut into cubes
½ tsp salt
4 c. all purpose flour
1 egg, at room temperature and whisked
½ c. warm water

How to make Empanada Dough

Step 1: Cut the butter into the flour using a pastry cutter, fork, or your hands until the mixture has a crumbly consistency. Sprinkle the mixture with salt and mix.

Step 2: Add the water along with the egg and mix well until you have a clumpy dough.

Step 3: Onto a counter or a smooth surface, drop the dough and press until you have formed a ball. Then, knead for approximately 5 minutes.

Step 4: Into 22 to 25 (1.5 oz.) pieces, cut the dough. Then, roll each into a ball. Using a rolling pin, evenly roll each dough ball into 5 to 6-inch circles.

Step 5: Prepare the oven when ready to fill and bake the empanadas and preheat it to 375 degrees F.

Step 6: To the center of each empanada round, add 2 to 3 tbsp of the filling, pinching the edges to seal. You can use a fork to press the edges together. Or to make a classic empanada design, press, then twist the edges of the dough together.

Step 7: Place in the preheated oven and bake for about 25 to 27 minutes or until the top of the empanadas is light and golden.

Step 8: Remove from the oven when done and allow the empanadas to cool for about 10 minutes, then serve. Enjoy!

Notes:

To prevent the dough from drying out and cracking, cover the dough with a towel as soon as you make it.

Brush the tops of the empanadas before baking with a little egg wash ( 1 beaten egg with 2 tbsp water) to achieve glossy, golden empanadas.

To prevent the bottoms of the empanada from getting soggy, take the empanadas out of the pan as soon as they are done baking.

Using plastic wrap, cover the dough and keep it in the fridge for up to 2 days before using. Remove the dough from the fridge about 20 minutes before filling and baking, and allow the butter to warm up a little.

Nutrition Facts:

YIELD: 22 SERVING SIZE: 1
Amount Per Serving: CALORIES: 114 TOTAL FAT: 4g SATURATED FAT: 2g TRANS FAT: 0g UNSATURATED FAT: 1g CHOLESTEROL: 17mg SODIUM: 52mg CARBOHYDRATES: 17g FIBER: 1g SUGAR: 0g PROTEIN: 3g

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 12

These Poppy Seed Ham and Cheese Sliders are perfect for serving a large crowd. This recipe is super easy and quick to make. These sliders are my favorite go-to on-the-go breakfast. My entire family loves these sliders!

The sweet slider buns sandwiched the layers of ham and cheese, then the buns are beautifully glazed and sprinkled with poppy seeds. Once the sliders have cooled, I wrap them individually for an easy and quick on-the-go breakfast.

Ingredients

¾ lb. Eckrich Ham Off the Bone deli meat sliced
24 slices Swiss, provolone or pepper jack cheese
12 sweet slider buns

Glaze:

1 tablespoon Dijon mustard
1 tablespoon poppy seeds
½ c. butter
2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

How to make Poppy Seed Ham and Cheese Sliders

Step 1: Using cooking spray, lightly grease a 9 x 13-inch dish.

Step 2: In half like a sandwich, cut the slider bun, but do not break them into individual sliders yet.

Step 3: Into the prepared dish, place the bottom layer of the buns. On top, add half of the cheese, then a layer of ham and the rest of the cheese.

Step 4: Melt the butter in a small microwave-safe bowl. To the melted butter, add the brown sugar, Dijon, poppy seeds, onion powder, garlic powder, Worcestershire, salt & pepper. Stir well until combined.

Step 5: Over the tops of the rolls, brush the mixture and pour the rest of the mixture on top, coating the rolls well.

Step 6: Using aluminum foil, tent the baking dish. Place in the preheated oven and bake for about 20 minutes.

Step 7: Uncover and bake for another 10 minutes.

Step 8: Remove from the oven when done and serve the Poppy Seed Ham and Cheese Sliders straightaway. Enjoy!

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