Bloodshot Eyeball Appetizer

Here's a cute last minute Halloween party idea - I didn't make this up, there's lots of people online who've made them so I don't know who to credit with the idea. Not sure how much red food coloring we're supposed to be eating but a little goes a long way when making these "eyeballs" so it's not like you're getting a lot of it.

This is just little rounds of cheese (the kind that has the wax coating on it, comes in a bag) with a divot carved out in the center, add a slice of green olive filled with a little piece of black olive, then using a small thin brush paint on red gel food color to look like the eyes are bloodshot.

I will say that these are best served fresh, I made some up earlier in the day and the food coloring got smeary and blurry - didn't look so much bloodshot as just bloody hahaha. Ew.

10.29.17: Jen's easy spider cookies

10.29.16: brain hemorrhage drink

10.29.15: skeleton pretzels

Goat Cheese Mousse...by Janis

I'm not sure what inspired Janis to try this recipe - I would have looked at the ingredients and said never mind - but we are SO lucky and thankful that she did! This was devoured so fast I literally grabbed the last cracker on the plate and elbowed my way in to get a taste before it was gone. Get past the ingredients and try this - you will not regret it.

Note: Janis changed the presentation from what the directions say - she flipped the bowl over to un-mold and served it over a layer of fig jam. Pretty and delish!


 Ingredients:

• 1 envelope unflavored gelatin
• 3/4 cup plain greek yogurt
• 1/2 cup quark* (if not available, substitute 4 ounces ricotta cheese blended with 1 tablespoon sour cream)
• 2 ounces soft goat cheese
• 3 tablespoons fresh chives
• salt to taste
• freshly ground black pepper
• 3/4 cup heavy cream
• sweet pepper or cranberry chutney
• crackers or toasted french baguette

makes about 4 cups

Directions:

1. Sprinkle gelatin over 1/2 cup water in a small saucepan; let stand 1 minute. Cooke 2 minutes over low heat, stirring until gelatin dissolves.
2. Whisk together gelatin mixture, yogurt, quark and goat cheese in a large bowl. Stir in the chives. Season with salt and pepper.
3. Beat cream in a separate chilled bowl until soft peaks form. Fold gently into cheese mixture. Cover and chill 3 hours. Serve with the chutney, crackers or toasted baguette. 

*quark is a soft white cheese that comes in a container like sour cream or yogurt - see Janis's picture of the ingredients to get an idea of what to look for. 

She got the recipe from a cookbook by Linda Steidel. I don't know which one but you can google Linda and see her many books!

Baked Spinach Dip

Cassandra told me about this dip her sister-in-law makes but I kept forgetting - until we were having family dinner the other night and I wanted to make an easy appetizer and remembered this. It comes together super fast, only 4 ingredients, and was devoured in like 10 minutes. Seriously, they were scraping the dish after it was all gone! I only made a half recipe because it really sounded like it was going to make a lot - after watching these people gobble it down I totally should have made the full recipe!

Check out how easy this is: Spray a pan with non stick spray. Chop one bag of fresh spinach into pieces and wilt in the pan over medium heat - doesn't take very long - then sprinkle with garlic powder and a little garlic salt. In a bowl combine 1 block of cream cheese, 1/2 bag shredded mozzarella cheese, and the spinach. Put in a small baking dish and heat thru in a 325' oven.

Note: I baked it because I don't have a small crock pot to keep it warm which is what I originally thought I was going to do.  She just adds all the ingredients to the wilted spinach in the pan, stirs until hot and melted, and serves. Since it was scarfed up so fast this totally would work! If it's going to sit out for awhile I like the baked or crock pot idea since it tastes best hot. Serve with crackers, bagel chips, tortilla chips...whatever!

Note #2: It was in the oven for quite awhile before I served it so it sort of formed a browned crust on top which everyone loved. If you serve it fresh from the pan it won't look like my picture, it'll be more creamy and white like traditional dip.

Like the action shots? They wouldn't stop eating long enough for me to take their pictures...;)



one year ago today: DIY candy bouquet

Cream Cheese - Feta Dip

Really I don't need to write much more than the title. That's all it is. And it's good.

I needed a last minute, quick, no cook appetizer and found this online. Mix together 8 oz. light cream cheese and 6 oz. feta cheese (both at room temperature so softer). Done.

I ended up putting them in a mini food processor and adding a splash of half-and-half to get it smoother but that's cuz I didn't have time to wait for the cheeses to warm up and blend easily. Served with crackers, fig jam, jalapeño jelly, and sliced salami. Super easy. Super fast. Super yummy.

Click here for original post, I forgot to take a picture so you can check out bakelovegives photo! My dip was smoother and creamier than her photo but it's going to taste the same!