Spicy Cashew Nuts

Just made these up right before Christmas and they were a hit!  I originally made them to have around for a snack while family was here.  Then I decided they would be great to place in mason jars, print some cute labels, & give as gifts.  I bought the smaller mason jars and they were perfect for gift giving and were so cute!  I will be adding these to the Pumpkin Bread gifts I make for my children's teachers every year.  The original recipe comes from Vegan in the Freezer.  I only did a small couple differences.

Ingredients
3 regular size cans cashews or 3 cups
2-3 tsp canola oil
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper powder
1/2 tsp paprika
1/2 tsp sea salt

Put the cashews in the crockpot.
Add the oil and stir.
Add the rest of the spices and mix thoroughly.
Cook on low 1 hour.
You can freeze these by putting them in a freezer bag or a freezer safe glass container but they will probably be gone very quickly.
They will keep in the refrigerator for 2 weeks and in the freezer for 2 months.

I love how the little jars turned out!

Lasagna Bites

A few weeks ago I made these for our annual Ladies Tea event at our church.  The recipe I kept seeing on pinterest was Lasagna Cups using a regular muffin pan but I wanted them for appetizers.  Of course I tweaked some ingredients to get what I wanted and still think I'd change a few things if I made them again.  They turned out really good in taste but I would prefer more crisp texture.  I think if only two layers of phyllo dough was placed in each muffin hole they might be more crisp on bottom.  Overall a good appetizer and good flavor!

Ingredients
10oz ricotta whole
1 egg
1 pkg frozen spinach, thawed & squeezed dry
1 1/2 tsp Italian seasoning
2 cup six blend Italian cheese
2 garlic cloves minced, & sautéed
1 cup Prego tomato basil sauce
Paula deans seasoning
Crushed red pepper flakes
1 roll phyllo dough
1 stick butter

Peel and mince fresh garlic.  Heat 1 tbsp butter in small pan on medium heat.  Add garlic, sprinkle with Paula deans and sauté about 5 minutes.
In large bowl mix ricotta, egg, Italian seasoning, garlic, cheese, & tomato basil.  Place bowl in fridge.
Melt remaining butter in dish.  Brush a mini muffin pan with butter.

Preheat oven to 375 degrees.
Unroll phyllo dough and cut one row of two inch squares.  You'll want to keep other dough covered with cling wrap or it will dry out.  Place three layers of two inch squares over mini muffin hole, turning each layer slightly to not have a complete three layered square.  Push squares down in hole.  Brush outer edges and inside with butter.  Repeat until all muffin holes are filled with dough.
Remove Italian mixture from fridge and scoop spoonfuls into dough.  Using remaining cheese place just enough over each mixture to cover.  Sprinkle with crushed red pepper.
Bake 18-22 minutes on bottom rack of oven.

These can be made ahead and frozen.  Simply prepare as directed above and allow to cool. Place in freezer zip lock bags and store in freezer.  Remove from freezer and lightly cover with foil.  Bake @ 425 degrees 15-20 minutes on bottom rack.  Uncover and bake about 5 more minutes.

Baked Chicken Spinach Flautas

These Baked Chicken Spinach Flautas from Healthy-Delicious are really good!  I made some without the spinach for the kids and they were good too.  I used two jalapenos and shredded Monterrey Jack and Pepper Jack cheese when making mine.  I have this other Baked Chicken Flautas here on my blog, but this spinach recipe is much easier and less work to make.  Flautas have always been a favorite of mine!

Ingredients

10-12 frozen chicken tenders

chicken bullion
2 Tbsp. taco seasoning
1 teaspoon Chili Powder

Paula Dean Seasoning
2 Jalapeno chopped
3 cups Baby Spinach, chopped

Reserved chicken broth from boiling chicken
12-15 small tortillias
Shredded Monterrey Jack cheese

Shredded Pepper Jack cheese
Olive Oil

Butter 

Cooking Spray

Preheat the oven to 450 degrees.
Put the chicken tenders in a pot with water, chicken bullion and seasonings.  Boil tenders until cooked through.  Remove the chicken from the liquid and shred it.
Pour off top of broth leaving about 1/2 cup with settled seasonings in pot.  Place shredded chicken back in pot with broth and seasonings and mix all together.  Let set while following next steps.
Place 1-2 Tbsp butter in skillet and melt.  Add chopped spinach and jalapeno to skillet and saute until spinach begins to wilt and remove from heat.
Line baking pan with foil and spray with cooking spray.
Spoon chicken, cheese, spinach, and jalapeno onto tortilla and roll up tightly.
Melt 2 Tbsp. butter in small bowl and mix in 4 Tbsp. olive oil.  Brush the top of flautas with oil butter mixture.  Bake for 10 minutes, then turn them over brush top side with oil butter mixture, bake 10 minutes or until crispy.

Sausage Balls

These are a popular recipe that everyone seems to make.  I actually recently just made these myself for the first time a few weeks ago.  I've been wanting some more of these and wanted to use spicy sausage.  I made some this morning to go with our breakfast and they are just so yummy!  I think next time I make them I will add some chopped jalapeno and more cheese.

Ingredients
1 lb spicy sausage
1 pkg. cream cheese
1 1/4 cup Bisquick
4 oz. fresh grated sharp cheddar cheese

Preheat oven to 400 degrees.
Mix all ingredients together and roll into balls.  I use Kitchen Aid mixer with dough hook for mixing.  Cover baking pan with foil and lightly spray with nonstick spray.  Line balls on pan and bake 20-22 minutes.

Chili's Salsa

Recently I tried this recipe from Six Sisters' Stuff and will probably make it again.  I really do not have a good salsa recipe as it is something I've just never made.  I will be trying other recipes I'm sure of it eventually!  For now I like this one and it's super easy to make in my individual Ninja blender cup.  Next time I make this I will not use so much onion as it was too strong in the salsa.  I probably picked up a medium size to small onion and would at least half that.  Six Sisters' Stuff is a neat blog with some good foods on it!

Ingredients
2 14.5oz cans whole tomatoes, drained
1 whole jalapeno, with end chopped off
1/2 yellow onion
1 tsp. garlic salt
1/2 tsp. salt
1 tsp. cumin
1/2 tsp. sugar
2 tsp. lime juice

Place all ingredients together into a food processor or blender and puree until smooth.  Store in air tight container and refrigerate.

Ingredients:

2 cans (14.5 oz each) whole tomatoes, drained

3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juiceDirections:
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Read more at http://www.sixsistersstuff.com/2011/11/chilis-copycat-salsa-recipe.html#isglcp01C2IWl0im.99

Zucchini Pizza Snack

Ingredients
1 zucchini
Pizza squeeze sauce
Shredded Mozzrella
Pepperonis
Olive oil

Set over to broil.

Slice zucchini, and place in foil lined baking pan.  Brush top side with olive oil, and broil for 5-7 minutes.  Remove from oven and flip zucchini, brush this side with olive oil and broil 5-7 minutes. 

Place cheese on top of zucchini, squeeze dime size pizza sauce on each slice, place pepperoni on top of each slice zucchini.  Broil in oven until cheese is melted and pepperonis are to your liking.

Fresh Bean Dip

I've had a bean dip recipe saved in my favorites on foodgawker for a while now, and just had a craving to make it tonight.  Of course while at the store I could not find all the ingredients the recipe I had saved called for.  So I had to do my best and work with what I could find and what I already had at home.  I was impressed with how it turned out.  Of course this is not your typical bean dip, and you must realize it is healthier.   My personal opinion is that is taste fresh, which comes from the onion, garlic and jalapeno.   I think I could have made it more spicy, and next time I'll plan to leave a few seeds from the jalapeno to help with that part.  Overall this is just a fresh tasting snack!
 Recipe adapted from Dinner With Julie

Ingredients

1 Tbsp olive oil
2 15(oz) can Dark Red Kidney Beans (drained & rinsed)
5 garlic cloves diced
2 jalapeno peppers (remove seeds & dice)
1/2 onion chopped
4 Tbsp tomato sauce
2 Tbsp golden curry
2 tsp red wine vinegar
squirt of Sriracha Hot Chili Sauce (1/2 Tbsp)
juice from a lemon

Preparation

Chop & Dice garlic, jalapeno, & onion

Heat Olive Oil in skillet over medium heat.  Then add garlic, jalapeno, & onion and cook until soft.  Add tomato sauce, golden curry, red wine vinegar, and Sriracha sauce to skillet mixing all ingredients thoroughly.  Set skillet aside.

Place beans in blender/food processor with mixture from skillet, and small amount of lemon juice and honey.  Blend until all is mixed well or until desired smoothness. Place in bowl, cover with cling wrap and place in fridge for 2 hours before serving.