Roasted Pumpkin Seeds
Remove seeds from the pumpkin’s cavity and wipe them with a paper towel to remove excess pulp. Spread evenly on a paper bag and let dry overnight. Place in a single layer on a cookie sheet and roast in a 160-170°F oven for 15-20 minutes. Roasting them a short time at low temperature helps preserve the healthy oils.
French Cheese Cake Wheel! Perfect for a celebration!
French Cheese Wheel Cake
1 x whole Brie cheese
1 x whole Saint Nectaire cheese
1 x whole Tomme cheese
1 x whole Bresse Bleu cheese
1 x small Crottin goat’s cheese
Small pink rose buds and flowers
Fennel flowers
Lavender flowers
Rosemary leaves
Place the wheel of Brie on a wooden board. Sit the Saint Nectaire cheese on top of the brie, followed by the Tomme, Bresse Bleu and the small Crottin goat’s cheese on top. Push fennel flowers and buds around the base of the Saint Nectaire cheese, making sure they are pushed in. Do the same with the lavender flowers between the Tomme cheese and the Saint Nectaire cheese; arrange rosemary leaves around the base of the Bresse Bleu next. Push the tiny pink roses and rose buds around the base of the Crottin goat’s cheese. Place the large pink rose on top. You may use any seasonal flowers and herbs and match the colors to any wedding bouquets or celebratory table settings.
Spicy Pecans They’re sweet, salty and totally addictive!
¼ cup brown sugar, packed
2 Tbsp granulated sugar
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp ground nutmeg
¼ tsp ground cloves
1 egg white
8 oz pecan halves
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and coat with cooking spray. In a small bowl, mix brown sugar, granulated sugar, salt, cinnamon, cayenne pepper, nutmeg and cloves.
In a separate bowl, whisk egg white just until lightened up and bubbly, not stiff. Add the pecan halves to the egg white and stir until each pecan is completely moistened.
Add sugar and spice mixture to the nuts and stir until the pecans are evenly coated. Transfer the pecans to the prepared baking sheet. Separate any nuts that are sticking to each other and spread into an even layer.
Bake 30 minutes, stirring the nuts after 20 minutes and every 5 minutes thereafter. Remove nuts from the oven and cool to room temperature. Once the nuts have cooled, separate any nuts that are stuck together.
Hot Crab Dip
1 pound lump crabmeat, fresh, frozen or canned
8 ounces cream cheese
1 cup mayonnaise
1 teaspoon dry mustard powder
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
2 tablespoons dry sherry
1 cup shredded Mozzarella
½ cup grated Parmigiano Reggiano
½ cup fresh breadcrumbs
Preheat the oven to 375° F.
Drain the crabmeat of liquid. Set aside.
Mix together the cream cheese and mayonnaise, then add the spices, seasonings and sherry. Fold in the crabmeat and add the Mozzarella and half the Parmigiano Reggiano.
Put the crabmeat mixture in a shallow ovenproof dish. Mix the breadcrumbs and the remaining Parmigiano Reggiano and scatter over the top. Bake in the preheated oven for about 20 minutes until the mixture is bubbling and hot. Serve immediately with crackers, on Crostini, or with slices of soft French bread.
Spicy Pecans
A bit of cayenne pepper adds a pop of spice to pecans without making them super hot. They’re sweet, salty and totally addictive!
The spice blend we developed for this recipe was concocted specifically to allow for the natural pecan flavor to shine through. Notes of cinnamon and clove add just the right touch.
You may be wondering, what’s up with the egg whites? Well, they actually help the sugar and spice stick to the nuts. Egg whites dry in the oven to become light and crispy, giving the pecans a perfectly airy coating.
Spiced nuts are so easy and make for a quick, seasonal nibble at any party. (Just be sure to save some for your own snacking pleasure!)
¼ cup brown sugar, packed
2 Tbsp granulated sugar
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp ground nutmeg
¼ tsp ground cloves
1 egg white
8 oz pecan halves
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and coat with cooking spray. In a small bowl, mix brown sugar, granulated sugar, salt, cinnamon, cayenne pepper, nutmeg and cloves.
In a separate bowl, whisk egg white just until lightened up and bubbly, not stiff. Add the pecan halves to the egg white and stir until each pecan is completely moistened.
Add sugar and spice mixture to the nuts and stir until the pecans are evenly coated. Transfer the pecans to the prepared baking sheet. Separate any nuts that are sticking to each other and spread into an even layer.
Bake 30 minutes, stirring the nuts after 20 minutes and every 5 minutes thereafter. Remove the nuts from the oven and allow them to cool on the baking sheet to room temperature. (Nuts will become crispy as they cool.) Once the nuts have cooled, separate any nuts that are stuck together. Start munching!
Spice Cashew, Pumpkin and Sunflower Seed Crunch
Nonstick vegetable oil spray
1 large egg white
1 teaspoon light agave syrup
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup raw cashews, coarsely chopped
1/4 cup shelled pumpkin seeds
1/4 cup shelled sunflower seeds
Preheat oven to 300°F. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, curry, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet. Store airtight at room temperature.
Toasted Coconut
Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time.
Oven Method
Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. Remember, sweetened flakes will take less time because sugar speeds the toasting process.
NOTE: If you have unsweetened flakes and would like to sweeten them, place a pound of unsweetened coconut flakes in a zip top bag with some confectioners sugar. Give them a good shake and you have sweetened coconut.
Bacon Wrapped Goat Cheese Jalapeno Poppers
6 jalapenos, halved
5 oz. of goat cheese
1 Tablespoon + 2 teaspoons of chopped green onion
1 teaspoon garlic powder
1 teaspoon dried basil
6 strips of bacon, cut in half
Preheat oven to 400 degrees
Half jalapeños, remove seeds, and set aside. In a small bowl, mix together the goat cheese, green onion, garlic powder, and basil. Stuff each pepper half with the goat cheese mixture (about a teaspoon) and then wrap in bacon. Make sure bacon wraps over peppers to prevent them from splitting. Put the jalapeno halves on a baking sheet in the oven until the bacon is cooked and crispy! About 13-15 minutes.
Bacon Wrapped & Blue Cheese Stuffed Date
24 pitted dates
1/2 cup gluten-free blue cheese. Try Costello Blue Cheese.
8-12 slices of bacon
24 wooden toothpicks
Preheat oven to 375 degrees F. Prepare a baking sheet with aluminum foil.
Slice dates along the side so they open flat for stuffing. Fill date with a teaspoon of blue cheese. Wrap it with a slice of bacon. Make sure that the blue cheese opening is sealed and bacon overlaps underneath. Seal with a toothpick, and arrange (seam side down) on the baking sheet. Repeat with remaining dates. Bake for 20-25 minutes until bacon is cooked and cheese is browned. Turn each date after 10 minutes. Remove and drain on a paper towel. Serve warm.
Pumpkin Cheese Ball
16oz cream cheese
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled, top of 1 bell pepper for stem garnish.
Zucchini Snack
Cut zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika to flavor this healthy snack and to boost your metabolism, reduce your appetite, and lower your blood pressure.
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Sweet Potato Chips
2 sweet potatoes
1/2 cup coconut oil (add more oil as needed)
Salt
Peel the skin off the sweet potatoes and cut into thin slices. In a shallow pan heat the coconut oil. When it is hot put in a few sweet potato slices. Try not to overlap the slices. Fry 3-5 minutes turning the slices halfway through. Remove when crispy,
Drain on a paper towel. Sprinkle with seasoning.
Dandelion Chips:
Wash, dry and break dandelion greens into large pieces. Discard any thick ribs. Drizzle a bit of Olive oil on the greens and toss with your hands to lightly coat all the leaves. Place in a single layer onto a baking sheet. Bake at 350F for about 8-12 minutes. Keep an eye on them so not to burn. Remove pan from the oven, sprinkle the leaves with seasonings and allow to cool.
Cucumber Rolls
Cut cucumbers thin, lengthwise. Lay each flat and a dab of plain yogurt that has dill and a little lemon mixed in. Wrap cucumber around the mixture and stand up (or let remain lying flat). If you don’t eat dairy, try a very mild mustard that has dill mixed in.
Zucchini Sticks
2 zucchini – cut into matchsticks
1 Cup flour –
1 egg –
1 cup breadcrumbs –
1 cup vegetable oil –
Create a breading station – in one bowl, add the flour – in another bowl, add the egg, and in the last bowl – add the breadcrumbs. Place a few zucchini sticks in the flour and coat and into the egg mixture, turning to coat and then into the breadcrumbs. Place breaded zucchini onto a baking sheet. Allow them to air dry for about 10 minutes, so breading will adhere to the sticks.
To Fry: Heat oil over high heat. Carefully add the sticks, about 4 at a time. Fry the zucchini turning the sticks until browned on all sides. Salt and pepper to taste when taken from hot oil.
You may want to add spices of your choice to the flour. Add some parmesan cheese to your bread mixture and bake them for a healthier version.
Jalapeño Poppers
1 1/2 cups shredded mixed cheese, such as; cheddar, Monterey jack
3 ounces cream cheese
sea salt
freshly ground black pepper
12 jalapeño peppers
3 large eggs
1/2 cup all-purpose flour
1 1/2 cups fine unseasoned breadcrumbs
about 3 cups vegetable oil
Stir together the cheeses and cream cheese with 1/4 teaspoon each salt and pepper.
Make a long cut down the length of the pepper and a short cut crosswise near the top of the pepper in the shape of a T. With the tip of a paring knife, remove the seeds and ribs from the peppers. Fill each pepper with some of the cheese mixture, squeezing the peppers shut.
Beat the eggs in a bowl with 1/2 teaspoon salt. Place the flour on a plate. Place the breadcrumbs in another bowl. Heat the oil in a heavy pot to 375°F.
Dip a pepper in the egg mixture, then roll in the flour. Dip the pepper in the egg mixture again, then roll in the breadcrumbs. Repeat with the remaining peppers. Fry the peppers in batches until the breadcrumbs are browned and the cheese is melted, about 5 minutes per batch. Drain the poppers on paper towels, then serve hot.
Kale Crisps
1 bunch of organic curly kale
garlic powder to taste
2 Tbsp lemon juice
Preheat oven to 350 F. Line a baking sheet with parchment paper. Wash and dry leaves and place in a single layer on baking sheet and sprinkle with sea salt. Roast for 8-10 minutes until slightly brown and crispy. Drizzle with lemon juice and serve.
Healthy Kale Chips
2 bunches of organic kale
2 Tbsp Virgin Coconut Oil, Green Label – 1 quart
1 Tbsp Seasonello Herbal and Aromatic Salt – 10.5 oz
Preheat oven to 350. Wash kale and pull off the stem into bite sized pieces. Get it clean and dry. Spread out the kale evenly in an oven pan. Sprinkle with a little lemon juice and add 2 Tbsp of coconut oil on top. Sprinkle seasoning of choice over the kale. Put it in the oven for 10 minutes. Take out and toss with tongs to make sure all the kale is covered with oil. Put back in the oven about 10 minutes.
Cranberry Salsa
1 bag of fresh cranberries
Juice and zest of 1 orange
¼ cup sugar
2 tablespoons minced ginger
1-2 serrano peppers
Juice of 2 limes
Pinch of salt
1 bunch of chopped cilantro
In a saucepan, heat sugar, orange zest, orange juice, and ginger with ¼ cup water until the mixture reduces and turns syrupy. Chop the cilantro and Serrano peppers. Combine chilis and cranberries in a food processor until finely chopped. Transfer into a bowl, and add the ginger-orange syrup. Stir in cilantro, salt, and limejuice. Add a little more sugar and lime as needed; salsa gets better after a couple of hours of soaking in its own juices. Serve with tortilla chips as an appetizer, or serve as a side dish.
Cheese Pennies
2 sticks butter or margarine freshly ground cayenne
1/4th pound extra sharp cheese- grated
2 cups flour
That’s it! Mix butter and cheese – add cayenne now to distribute evenly. Slowly add flour. I make long rolls about penny size and put them in the freezer. After they have gotten a little firmer I slice the rolls and bake pennies on cookie sheet at 350 degrees about 12-15 minutes. This year I added chopped pecans and a little less flour and they are great!
Cheese Balls (whole grain-free0
6 egg whites
1 c. shredded mozzarella cheese
1/2 tsp. garlic salt
1 tbsp. diced sundried tomatoes
4 large, fresh basil leaves, cut
1 c. almond flour
Using a hand mixer, whip the egg whites until they’re thick, white, and foamy (not looking for peaks to form). Add basil, sundried tomatoes, cheese, almond flour and garlic salt. Stir to form a very thick batter. Drop spoonfuls into a greased mini-muffin tin. Bake at 350 for 15 min.
You can use different types of cheese and spices, as long as you keep the main ingredients the same. They are freezable! How can it get better than that? (Not to mention the, uses-extra-egg-whites part…!)
Dandelion blossoms for a hot hors d’ oeuvre
Cool, lightly salted water
1 egg
1cup milk
1cup flour
½ teaspoon salt
1 pinch pepper
Deep fryer
Pick new dandelion blossoms (ones on short stems). Rinse in cool, lightly salted water. Cut off stem ends close to flower heads, leaving just enough to hold petals together. Roll flowers in paper towels to remove excess moisture. Make batter by combining egg, milk, flour, salt and pepper. Dip flowers into batter. Drop batter-coated blossoms into deep fryer set at 375 F. Fry until lightly browned. Drain on absorbent paper and sprinkle with more salt as taste dictates.
