Archive for the ‘Party Foods’ Category

Spinach and Artichoke Dip

Photo and recipe courtesy of!

Photo and recipe courtesy of!

8 ounces of reduced fat cream cheese (softened)
1/4 cup reduced fat mayo (or substitute Greek yogurt or sour cream)
3/4 cup freshly grated Parmesan cheese
1/4 cup reduced fat sour cream
3/4 cup shredded mozzarella cheese
1 can of artichoke hearts in water, chopped and drained (or equivalent of marinated artichoke hearts for bolder flavor)
1 package of frozen spinach (thawed, drained, and squeezed)
4 cloves of garlic, chopped
1/2 cup of roasted tomatoes (optional; see above for instructions)
Salt and pepper to taste
Crushed red pepper to taste (about 1 teaspoon)

Thaw the frozen spinach in the microwave for about three to four minutes and drain.

Combine the cream cheese and mayo or yogurt in a large bowl (substituting extra sour cream for the mayo works, too). Then, add the freshly grated Parmesan, mozzarella, and chopped garlic.

Season with salt, pepper, and crushed red pepper. Fold in the roasted tomatoes.

Wrap the drained spinach in a paper towel and squeeze out as much liquid as you can. Break up the spinach and add it to the mixture, too.

Add the drained and chopped artichokes, then the sour cream.

Mix, taste, and adjust the seasonings accordingly. Then, put the dip mixture into a casserole dish (something close to 6.5 x 10.5 inches works great) that has been greased with cooking spray.

Bake uncovered at 350 degrees F for about 25 to 30 minutes, or until lightly browned and bubbly around the edges.

Serve with pita chips, tortilla chips, bread, or even vegetables.

Parmesan, Romano & Asiago Zucchini Fries

All the fixens for Zucchini Fries!

All the fixens for Zucchini Fries! Photo By Carolyn Davidson Hicks

Crisp Zucchini Fries

Crisp Zucchini Fries! Photo By Carolyn Davidson Hicks

4  zucchini ends cut off, sliced in the shape of fries
1 cup flour
2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
3 large eggs
1 1/2 cups Panko or plain bread crumbs
1/2 cup grated and mixed evenly of Parmesan, Romano and Asiago Cheese Blend


Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 inches long.

Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine Panko, Cheese Blend, and 1/2 tsp. salt.

Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.

Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until Panko coating is golden and crisp, 7 to 12 minutes more.

Zucchini Planks

Zucchini Planks

Zucchini Planks ready for the oven! Photo By Carolyn Davidson Hicks

Ready to serve!

Ready to serve! Photo By Carolyn Davidson Hicks

2 medium zucchini sliced long side and thin
1 tomato chopped
1 cup of shredded Parmesan, Romano and Asiago Cheeses
Olive Oil
Salt and  pepper

Brush zucchini with olive oil, salt and pepper on both sides. Brush one side with Pesto, sprinkle tomatoes and cheese on top. Bake in oven at 350 for 20 minutes or until tender and cheese bubbles and browns.

Cut  into smaller pieces to serve as Hors d’oeuvres!

Black Forest Ham Wraps

Black Forest Ham Wraps

Black Forest Ham Wraps! Photo By Carolyn Davidson Hicks

12 oz black forest ham, thinly sliced
6 Tortilla Wraps
Monterey Jack and Colby shredded cheese
1 tomato finely chopped

Warm the Tortilla wraps, fold 3 or 4 thin slices of ham in the center, top with chopped tomatoes and cheese blend. Heat in Microwave for 1 minute on medium just enough to soften the cheese and warm the ham!

Bacon, Parmesan-Pesto Zucchini Rolls

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

4 medium fresh zucchini, sliced thinly on a mandolin (yield at least 12 slices or more)
1/2 cup fresh Parmesan cheese, grated (optional, use a mix of cheese blend for more color and flavor)
2 tablespoons Pesto
1  lb. of bacon fried crisp and crumbled
olive oil salt & pepper to taste

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and  salt and pepper, place on a foil-lined baking sheet. Brush Pesto over tops of sliced zucchini, sprinkle crumbled bacon and then coat with cheese. Bake for 10 minutes or until cheese browns slightly. Roll up and secure each one with colorful party toothpicks before serving!

Grilled Atomic Buffalo Turds

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

1 dozen Jalapeno’s split in half and cored out
1 cup shredded cheese, mozeralla, cheddar, your choice
Crema Mexicana
1 lb bacon microwaved for about 3 minutes
Pineapple Head by Dizzy Pig

Fill each Jalapeno half with cheese and wrap with half done bacon. Secure with water soaked toothpicks. Sprinkle liberally with Pineapple head. Place on grill. low heat side until Jalapeno’s tender and bacon is done. Serve up with Crema Mexicana!