Roasted Red Pepper Stromboli Recipe

Roasted Red Pepper Stromboli

This roasted red pepper stromboli recipe is really easy, scrumptious and filling! Makes a great weeknight dinner or serve as an appetizer. I got the idea to add salami, ham and roasted red peppers to our usual pepperoni stromboli when I had these at a family member's house recently. The variety of meats adds a really rich and delicious flavor, however if you don't have all those meats on hand, using just pepperoni still tastes great. Just substitute with 3oz total of any kind of meat per stromboli.

Ingredients
1 rolls of freezer dough
1oz sliced pepperoni
1oz sliced sliced ham  (optional)
1oz sliced salami  (optional)
3oz roasted red peppers (optional)
3oz smoked provolone cheese
1 tbsp basil, divided
Shredded parmesan cheese

Dip: Heated marinara sauce

Directions
1. Roll out dough to form a rectangle approximately 18" x 12".

2. Layer the center with pepperoni, ham, salami, roasted red peppers and provolone cheese then spinkle with 1/2 tbsp basil. Fold in one edge over the center. Repeat layering of pepperoni, ham, salami,  roasted red peppers, provolone cheese and basil. Fold over remaining edge and sprinkle top with parmesan cheese.

3. Place stromboli on baking sheet covered with parchment paper. Bake at 350˚ for about 20-25 mins. Serve warm.

Serves: 2-4

Best Ever Fresh Spinach Dip Recipe

Three reasons why this recipe is awesome:

1. It's made with fresh, not dried spinach

2. There are only four ingredients

3. There's only one step to make it.

Plus, it's addictingly delicious!

If you're thinking about serving this at your next party, you truly might as well double this recipe because this spinach dip will be gone in minutes. Trust me. I'm super excited to finally know how to make this. I've sampled this a few different times now at my friend's house. She always makes a giant bowl of it and it's always practically licked clean within the first 20 minutes. And for about 10 minutes after that, you see people wandering over looking for more spinach dip, then reluctantly looking around to see what else there is when they realize the bowl is empty. You catch my drift here? This stuff is amazing. And so is my friend, not just because she gave me this recipe but I mean that certainly bumped her up a few more notches in my book. ;)

Ingredients
1 (6oz) bag baby spinach leaves
1 (15.5oz) jar of your favorite salsa
1 (8oz) package cream cheese
1 tbsp minced garlic

Directions
1. Put salsa, cream cheese, garlic and spinach leaves into a blender and blend until completely smooth.

2. Serve right away with tortilla chips or chill until ready to serve.

Whipped Pumpkin Dip Recipe

I just tried this whipped pumpkin dip at a friend's house last week. It was so creamy and delicious, I kept going back for more and more... and more. I've since made it again and decided this one's going in my book of favorite fall recipes. It's incredibly easy to whip up, here's how:

Ingredients
1 (8oz) container of cool whip
1 (15oz) can pumpkin
1 (1.34oz) package instant vanilla pudding
A pinch of cinnamon, nutmeg, ginger and allspice

Serve with: vanilla wafers, sliced apples or graham crackers.

Directions
1. Mix together pumpkin, vanilla pudding (just the powder) and spices.

2. Fold in whipped cream and serve.

Homemade Hummus Recipe

It's so easy to make hummus and ends up being about half the price you'd pay to buy it ready-made. You can freeze hummus so make a bunch and stow it away to use as a quick appetizer or a midnight snack. This recipe is a great base to which you can add whatever your heart desires. I actually just like it plain too.

Ingredients
2 (15.5oz) cans chick peas, juice reserved
1/2 cup chick pea juice
2 tbsp olive oil
2 tbsp minced garlic
1 tsp fine sea salt
1/4 cup tahini paste
1/4 cup lemon juice

Add-in Ideas
Roasted Red Peppers
Black Olives
Pine nuts
Red Peppers
Jalapeños
Black Beans

Directions
1. Drain chick peas, reserving 1/2 cup of juices.

2. Combine all ingredients in a blender or food processor and purée until smooth.

3. Serve chilled with toasted pita slices, cucumbers, green peppers or use as a spread on sandwiches.

If you love hummus, try my Greek Veggie Pita Sandwich Recipe — it'll rock your socks!

Serves: 10-12

Summer Sunset Bagel Sandwich Recipe

I'm in love with this homemade lemon garlic mayo sauce I discovered awhile back. It makes anything taste amazing! Particularly when paired with feta cheese. Here's a great lunch recipe you can make in a big batch, refrigerate and eat throughout the week for lunch or serve as an appetizer. (I eat it for dinner too!)

Ingredients
2 jalapeño bagels (or any kind you like)
1 jar roasted red peppers
1/2 onion, sliced
1 large summer squash
4 tbsp crumbled feta cheese
2 tbpn butter
2 tbsp cooking oil
2 tbsp garlic mayo sauce

Directions
1. Saute squash in butter and oil, add onions then roasted red peppers. Cook over medium heat, stirring frequently for about 12-15 minutes or until squash and onions are thoroughly cooked. Roasted red peppers just need to be heated.

2. Toast the bagel slices then spread with garlic mayo sauce. Sprinkle 1 tbsp feta cheese on each slice of bagel.

3. Top with summer squash medley and enjoy!

Yield: 4 open-faced bagel sandwiches

Homemade Corn Dog Muffins Recipe — Baked not Fried

My husband does not agree but I think baking is the way to go in most cases simply because it's healthier. He prefers "authentic" cooking styles. I prefer a healthier meal but one that still tastes damn good. I'm slowly working him in. One day I hope he'll have a greater appreciation for baked goods. Until then, I'll feed my baked goods to my kids.

My daughter, a very picky eater, loves those Stair Fair corn dogs. I hated the thought of feeding them to her but when she refuses to eat anything else, I fold. So. I thought, "Hey, at least let me give her a bit of a healthier corn dog." So, here's my baked version of a corn dog. My kids both approved. I thoguht they were great and my hubby... well he did eat them. =)

4 cooked hot dogs or sausage links

Corn Bread Batter*
1/4 cup all-purpose flour
1/4 cup corn meal
2 tbsp sugar
1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
1 egg
1tbsp vegetable oil

*If you're in a Jiffy, there's always boxed mix. There are a lot of preservatives in the boxed stuff but I mean, you are eating hot dogs so...

1. Preheat oven to 400˚.
2. Boil, grill or warm up hot dogs in microwave (:30). Cut hot dogs into thirds.
3. Mix flour, corn meal, sugar, baking powder, and salt together. Stir in milk, egg, and vegetable oil.
4. Spoon batter into lined muffin tin; fill 1/4 of the cup. Place one hot dog third into each cup. Top off with remaining batter and bake for 10-12 minutes. Store in ziplock bag to keep moist.

Yields: 12 corn dog muffins

Here are the polka-dotted muffin liners and I highly recommend a muffin pan that comes with a lid. It makes storage and transportation much simpler.
  

Fruit and Cheese Kebabs

Here's a fun alternative to fruit salad — fruit kebabs! They are very festive and are great for kids' parties. I cut skewers in half with wire cutters and that seems to make the perfect sized portion of fruit and cheese. As a time-saver, you can get the cheese that comes in cubes. All you need is:

1 package cheese, cubed
3 apples
1 small package of grapes

Slice the apple and cheese. Skewer the ingredients, alternating fruits with cheese. Serve in a festive bowl. No utensils required!

Love this dish? I got it at Marshalls. Here's one similar on Amazon and if you buy it using the link below, you are helping support our site. =)

Easy Homemade Guacamole Recipe

I really had no idea it is so easy to make your own guacamole and it's so much more natural and fresh  than buying the stuff. I've been meaning to post this for awhile now but have been slacking due to the arrival of some long-awaited warm weather. Now that it's here, this is my new favorite summer snack!

Ingredients
3 avocados, diced
4 heaping tbsp chunky salsa
Juice from 2 small limes
Dash of cumin
Garlic salt to taste

Directions
1. Cut avocados in half and twist to separate. Spoon out insides into a bowl.

2. Dice the avocados in the bowl, using a sharp knife. Add salsa, garlic salt, cumin and lime juice.

3. Serve with salted tortilla chips.

Tip: Cover the avocados with lime as quickly as possible to prevent guacamole from turning brown. Cover tightly to store.

Serves: 4

Barbecued Hawaiian Kebabs Recipe

Here's an amazing recipe perfect for summertime. Serve it up for dinner or for your next barbecue. Goes down smooth with a Corona & a lime!

1 package bacon

1 11oz can pineapple chunks (or use fresh pineapple)

1 small package grape tomatoes

1lb raw shrimp (use frozen or fresh)

1 sweet vidalia onion, cut into chunked wedges

Barbecue sauce

Soak wooden skewers in water (as you can see I did NOT do this which is why they got burned). Cook bacon on a cookie sheet at 400˚ for about 5-10 minutes or until cooked but not crispy. Drain bacon and set aside. Peel shrimp and wrap in bacon. Skewer ingredients, alternating. Grill on medium heat until shrimps cooked through, about 3-5 minutes on each side. Brush with barbecue sauce and serve hot.

Classic Deviled Eggs Recipe

With Easter now come and gone, I thought you all might be looking for something to do with all your hard boiled eggs. Well, here ya go.

Deviled eggs make a great snack or appetizer that's cheap, easy and feeds a lot of people. If serving a party, figure 3 finished egg-halves per guest (or 1 1/2 eggs per person). The best part about this recipe is that it's easy enough for kids to make. So, once they find those eggs the Easter bunny hid, you can teach them how to make something of them.

Ingredients
18 large eggs
1/2 cup mayo
1/4 cup yellow mustard
2 tbsp pickle relish
1/4 tsp paprika
Fresh parsley for garnish (if desired)

Directions
1. Boil eggs for 10 minutes. Let sit until cool (add ice if you're in a hurry).

2. Peel eggs & cut in half. Remove yolks and set aside in a bowl. Arrange egg-halves on a platter.

3. Mash egg yolks with a fork. Add mayo, mustard and relish. Mix thoroughly. Spoon yolks into egg halves (a melon scooper works great if you've got one). Sprinkle paprika on top and add a sprig of parsley to each egg.

Serves: 12

Things you might need to make this recipe:
  

Crock-Pot Jelly-Glazed Meatballs Recipe

This is the easiest appetizer recipe. Ever. I made these glazed meatballs recently for a party and they were so easy and very yummy. I made a smaller batch with meatless "meatballs" for my vegetarian friends. Both versions were popular. Even some of the meat-eaters tried and liked the vegetarian batch.

Ingredients
1 jar concord grape jelly
1 bottle chili sauce
3lbs frozen meatballs*

Directions
1. Toss all 3 ingredients into a Crock-Pot and cook on medium/high for about 4-5 hours, stirring occasionally.

Doesn't get much easier than that!

*Vegetarians use meatless meatballs.

Spinach & Feta Pockets Recipe

Here's what I made as an appetizer for the Super Bowl. The phyllo dough is pretty time consuming to work with, but the flakey goodness is worth it I think!

2 tbsp oil
2 shallots, diced
20oz frozen spinach
1 1/2 cups Feta cheese
1/2 cups Parmesan cheese, shredded
1/2 cups walnuts, finely chopped
1/4 tsp nutmeg
salt & pepper
1 package phyllo dough sheets
1 stick butter, melted

Preheat oven to 400˚. Saute shallots in oil until soft. Defrost and thoroughly drain spinach; add to shallots. Cook out excess moisture, about 5 mins. Transfer spinach mixture to bowl; stir in Feta & walnuts. Add nutmeg and season with salt & pepper.

Lay 1 sheet of phyllo dough flat (cover rest with damp towel to prevent drying); brush with butter. Layer a second sheet on top of the first brush with butter. Cut the sheets lengthwise into 3-inch-wide-strips. Spoon a few tbspns of spinach mixture at the end of one strip and fold over to form a triangle. Continue folding and buttering as you go until strip runs out. Repeat with remaining ingredients.

Set the triangle pockets on a greased baking sheet. Bake until golden brown, about 15 mins. Serve hot.

Yield: 12 pockets

Aunt Penny's Bean Dip Recipe

The first time I had this, I remember my Uncle George said, "Angela, you gotta try it. It's delicious." Of course, I did try it and was hooked. I asked Aunt Penny for the recipe. She told me "It's easy—NO COOKING involved..." Now that's what I'm talking about. It's a perfect summer recipe and great for picnics because you can make a large quantity very quickly. It's also vegetarian and makes a healthy snack. Here's how to make it:

Ingredients
1 can light red kidney beans
1 can black beans
1 can navy beans
1 can diced tomatoes
1/2 red onion, diced
1 green pepper, diced
10oz frozen corn
1 package powdered Italian seasoning
oil & vinegar to taste

Directions
1. Drain and mix together all ingredients in a large container. Serve with tortilla chips.

Things you may need to make this:
      

Linesville Buffalo Chicken Dip Recipe

Aaron & I discovered this little dish at a diner after taking a trip with the family to the Linesville Spillway in PA to see "the ducks walk on fish." If you've never heard to this place, it's really wild! Here's a YouTube video of these INSANE fish. It's cool to see but a little freaky too... I recommend watching the video after you've eaten so you don't ruin your appetite :P

Here's Aaron's recipe recreation.

1/4 cup hot sauce
1/4 cup butter

1/4 cup celery, food processed

2 tbsp ranch dressing

2 chicken breasts, shredded
1 hand full cheddar cheese

dash of salt

Boil chicken breasts with dash of salt until fully cooked. Shred chicken by hand. Mix all ingredients and bake at 400˚ for 10-15 minutes or until bubbling hot. Serve with tortilla chips or crusty bread. Serves 2-4.

Chef: Aaron & Angela