String cheese chopped into bite size pieces, dipped in milk and bread crumbs, baked at 425 for 8-10min

Baked Mozzarella Bites

String cheese chopped into bite size pieces, dipped in milk and bread crumbs, baked at 425 for 8-10min

Artichoke bread...garlic bread meets artichoke dip. I'm going to need to make this soon...

Megan's Killer Artichoke Bread

Artichoke Bread:  2 tbsp butter  2 cloves garlic, pressed  1 (14 oz) can artichoke hearts, drained and chopped  3/4 cup each mozarella cheese and grated Parmesan cheese  1/4 cup sour cream  1 large shallot, finely minced  1 small loaf ciabatta bread  Salt and freshly ground black pepper    melt butter til foamy, then garlic for 30 sec, then rest ingredients. top bread, broil

Megan's Killer Artichoke Bread

Artichoke Bread: 2 tbsp butter 2 cloves garlic, pressed 1 (14 oz) can artichoke hearts, drained and chopped 3/4 cup each mozarella cheese and grated Parmesan cheese 1/4 cup sour cream 1 large shallot, finely minced 1 small loaf ciabatta bread Salt and freshly ground black pepper melt butter til foamy, then garlic for 30 sec, then rest ingredients. top bread, broil

We had some people over a while back, so it was the perfect opportunity to  finally make these cute little bites! I had never made soft pretzels  before, but I do have deliciously wonderful memories of them. Back in my  poor, single years (as opposed to my current poor, married years, ha), I  was a waitron at Timberwolves games.

Ham and Cheese Pretzel Bites

We had some people over a while back, so it was the perfect opportunity to finally make these cute little bites! I had never made soft pretzels before, but I do have deliciously wonderful memories of them. Back in my poor, single years (as opposed to my current poor, married years, ha), I was a waitron at Timberwolves games.

Ultimate healthified buffalo chicken dip (serves a crowd)    2 poached chicken breasts, shredded  2 packages (8oz ea) neufchatel (low fat cream cheese), softened  1 cup low fat sour cream  3/4 cup Frank’s RedHot buffalo wing sauce  1 teaspoon of garlic powder  1.5 cups shredded reduced fat cheese (I used 1/2 mozzarella, 1/2 cheddar), divided  Baby carrots and pita chips for dipping

Ultimate healthified buffalo chicken dip (serves a crowd) 2 poached chicken breasts, shredded 2 packages (8oz ea) neufchatel (low fat cream cheese), softened 1 cup low fat sour cream 3/4 cup Frank’s RedHot buffalo wing sauce 1 teaspoon of garlic powder 1.5 cups shredded reduced fat cheese (I used 1/2 mozzarella, 1/2 cheddar), divided Baby carrots and pita chips for dipping

Asparagus Cheese Rolls  - Fresh Aspargus season comes to West MI May 1 at the Farmers Market!      Rating:               This recipe should be on everyone’s favorites list. It looks impressive, takes only minutes to prepare and tastes the way you always wish a vegetable would.

Asparagus Rolls

Asparagus Cheese Rolls - Fresh Aspargus season comes to West MI May 1 at the Farmers Market! Rating: This recipe should be on everyone’s favorites list. It looks impressive, takes only minutes to prepare and tastes the way you always wish a vegetable would.

Bacon Ranch Cheese Ball- super easy and has great taste! Made it for a Thanksgiving appetizer and am already planning its second appearance for Christmas! YUM!

Bacon Ranch Cheese Ball- super easy and has great taste! Made it for a Thanksgiving appetizer and am already planning its second appearance for Christmas! YUM!

Sausage & Cream Cheese Crescents 16 oz sausage cooked and crumbled 8 oz cream cheese softened 2 cans of crescent rolls  Mix sausage and cream cheese together. Separate rolls into triangles. Cut each triangle in half lengthwise. Scoop a heaping tablespoon onto each crescent and roll up. Bake at 375 for 15 minutes, or until golden brown.

Sausage & Cream Cheese Crescents

Sausage & Cream Cheese Crescents 16 oz sausage cooked and crumbled 8 oz cream cheese softened 2 cans of crescent rolls Mix sausage and cream cheese together. Separate rolls into triangles. Cut each triangle in half lengthwise. Scoop a heaping tablespoon onto each crescent and roll up. Bake at 375 for 15 minutes, or until golden brown.

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