Appetizers Archives

Category: Appetizers

05
Dec
2016

Tex-Mex Party Nuts

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Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party! $Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!$
If you are looking for a delicious appetizer for your next party (or just want a unique snack), you should give these Tex-Mex Party Nuts a try! Slightly sweet, slightly spicy and totally addicting, they will be a big hit, AND they’re EASY to prepare!

I found the recipe in a cookbook a friend of mine gave me several years ago for Christmas. After pouring over the book, I was delighted to find this recipe.

I was anxious to try it, so I patiently waited until my husband bought an “industrial strength size” jar of mixed nuts at Costco! Then I smuggled enough nuts out of the jar to make this recipe.

Wow- I am sure glad I did! These snacks are amazing, they’re easy to make with a few simple household spices, in only a few minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Tex-Mex Party Nuts

Measure the mixed nuts into a large bowl. Add melted butter, and stir the ingredients well, until the nuts are fully coated.

$A large bowl of roasted mixed nuts in a bowl.$

$Mixed nuts are coated with melted butter before adding spices.$

In a separate small bowl, mix together the spices EXCEPT for the granulated sugar (save that for later!). Sprinkle the spice mix over the mixed nuts, and stir to fully coat.

$Spice mixture is poured into bowl of butter roasted nuts.$

$A mixture of spices are stirred into the mixed nuts before baking.$

Time To Bake The Tex-Mex Party Nuts

Spread the spiced nuts onto a 15x10x1 inch baking pan. Place the seasoned nuts in a single layer, so the nuts can evenly cook.

Bake them uncovered, in a 300°F. oven for 10 minutes. When they’re done baking, immediately pour the hot spiced nuts into a medium bowl.

$All the mixed nuts are baked in single layer on a large pan.$

Sprinkle the nuts with granulated sugar while they are still HOT from the oven. Stir the sugar in well, to make sure the nuts are fully coated.

$Roasted nuts are sprinkled with sugar just as soon as they are out of oven.$

$Mixed seasoned and roasted nuts are coated with spices and sugar, and are ready to serve.$

Time to Eat!

Let the nuts cool completely, then serve these absolutely DELICIOUS Tex-Mex party nuts on a pretty plate or in a serving bowl.

This simple appetizer will be gone in a flash, because they are so GOOD! Make sure to leave a spoon on the plate so your guests can scoop them up!

$Tex-Mex Party Nuts served as an appetizer snack, on a white plate.$

$Close up photo of Tex-Mex party nuts on white plate.$

The Tex-Mex Party Nuts also make a lovely food gift during the holidays. Simply place the Tex-Mex Party Nuts in a canning jar or container, then decorate, and enjoy giving them as a gift to a friend!

Other delicious items for gift-giving are Ranch Pretzel Bites, Maple Cinnamon Spiced Nuts, or Spiced Tea Mix. Each of them will be appreciated and enjoyed.

You might also consider giving candied citrus peels or candied orange, cinnamon & clove spiced pecans! They also make great food gifts for holidays or other special occasions.

$Tex-Mex Party Nuts can be placed in a decorated jar and given as a holiday gift.$

The first time I made these Tex-Mex party nuts I was afraid (before trying them) that they might be TOO spicy, but was pleasantly surprised to find out they were NOT! They have a perfect combo of slightly sweet and slightly spicy ingredients!

Tex-Mex Party Nuts will keep for up to 3 weeks, if they’re stored in an airtight covered container at room temperature. This recipe can be EASILY doubled or tripled.

I hope you will give them a try, because they are quite tasty! If you enjoy these roasted nuts, you will probably also like my yummy Coconut Candied Cashews! They are DELICIOUS!

Thanks for stopping by, and I hope you will come back soon for more delicious recipes. Don’t forget- you can find ALL of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day!

Want More Recipes? Get My FREE Newsletter!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tex-Mex Party Nuts

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!

Category: Appetizer

Cuisine: Southwest

Keyword: Tex Mex party nuts

Servings: 8 servings (1/4 cup each)

Calories Per Serving: 247 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups salted mixed nuts
1½ Tablespoons butter , melted
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cinnamon
¼ teaspoon ground red cayenne pepper
--------------------------------------------------------
2 Tablespoons granulated sugar (set aside)

US Customary - Metric

Instructions

Preheat oven to 300 degrees F.
Place mixed nuts in a medium sized bowl. Add melted butter and stir until the nuts are fully coated.
In a small bowl, place all spices EXCEPT for the granulated sugar. Mix together. Sprinkle spice mix over the buttered mixed nuts, and stir until coated.
Place nuts onto a 10 x15 x 1 inch baking pan in a single layer. Bake the nuts uncovered for 10 minutes. The nuts should be fully roasted. Remove nuts from oven and immediately place them into a bowl.
Sprinkle the nuts with the granulated sugar while the nuts are still HOT. Stir to coat. Let the nuts cool completely, then serve. (If storing, the nuts will keep for about 3 weeks in a covered airtight container at room temperature).

Nutrition Facts

Tex-Mex Party Nuts

Amount Per Serving (0.25 cup)

Calories 247 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Cholesterol 5mg2%

Sodium 31mg1%

Potassium 224mg6%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 3g3%

Protein 6g12%

Vitamin A 240IU5%

Vitamin C 0.2mg0%

Calcium 27mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! $Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!$

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03
Nov
2016

Crispy Homemade French Fries

categories: Appetizers, Side Dishes

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Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!
I LOVE french fries, which is both a blessing and a curse. A blessing because Crispy Homemade French Fries are easy to make and delicious, and a curse, because they are easy to make and delicious! See my dilemma? Uh Huh.

I tried a recipe for beer battered fish last year, and ended up making some homemade french fries (chips) to serve on the side. Boy, oh boy… they were delicious, and actually very easy to make. Crispy on the outside… soft on the inside. Thought I’d share it with you.

By the way… do you know the history of how french fries came to be? There’s an interesting article on Wikipedia that is full of interesting facts you might enjoy reading.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Here’s How To Make Delicious Homemade French Fries:

Peel, rinse, and then cut the potatoes, by slicing them lengthwise into 1 inch slices. Cut each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels.

Heat oil in large skillet or stock pot until it reaches 350 degrees. I used my electric skillet, which has a temperature gauge on it. (No electric skillet? Try using a meat or candy thermometer to get the accurate temperature).

Cooking Homemade French Fries

To ensure you get a good “fry” on the potatoes, make sure the oil is heated to 350 degrees. Carefully add cut, dried potatoes into the hot oil. Let them cook for about 8 minutes, turning to cook on both sides.

Remove the french fries from the hot oil. Use a slotted spatula or slotted spoon to help remove them, letting excess hot oil drip back into the skillet.

Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them (without the paper towels sticking to the fries). Then let the fries rest on paper towels for just a minute while you reheat oil back to temp.

Cook The Homemade French Fries A SECOND Time!

Heat the oil back to 350 degrees. Once oil is at temperature again, carefully add the fries for a second cooking (this is what gives them a crispy texture on the outside). Cook for 3-4 additional minutes, until crispy and hot! Remove chips and drain on paper towels once again.

Season to taste with salt (or seasoning salt). Serve and enjoy your crispy homemade french fries!

It’s really easy to make delicious and crispy homemade french fries in the comfort of your own kitchen. The key is cooking them twice and the temperature of the oil being ACCURATE and hot enough. If I can do it, so can YOU. Hope you have a great day, and please pass the ketchup to dip my fries in, okay?

Looking For More SIDE DISH Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a good variety of side dishes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a FANTASTIC day!

0 from 0 votes

Crispy Homemade French Fries

Prep Time

5 mins

Cook Time

11 mins

Total Time

16 mins

Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!

Category: Side Dish

Cuisine: American

Keyword: homemade french fries

Servings: 4 servings

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 large russet potatoes
Vegetable oil (enough for 2 inches depth in skillet)
Salt (or seasoning salt), to taste

US Customary - Metric

Instructions

Peel, rinse, then cut potatoes, by slicing potatoes lengthwise into 1 inch slices, then cutting each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels. The drier the potato strips, the less oil splatters you should have.
Heat oil (enough to cover skillet with 2 inches of oil) in large skillet or stock pot until it reaches 350 degrees. Use a thermometer (meat or candy) to gauge temperature. I used my electric skillet, which has a temperature gauge on it. Carefully place cut, dried potatoes into hot oil. Let them cook for about 8 minutes, turning to cook on both sides. Remove potatoes from hot oil (I used a slotted spatula to help remove them). Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them).
Let them rest for just a minute while you reheat oil temperature back to 350 degrees.
Carefully add the chips for a second "fry". Cook for 3-4 additional minutes, until crispy and hot! Carefully remove fries from hot oil with a slotted spatula or spoon and drain on paper towels.
Season to taste with salt (or seasoning salt). Serve hot, and enjoy!

Nutrition Facts

Crispy Homemade French Fries

Amount Per Serving (1 -1/4 of total)

Calories 216 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 8g50%

Sodium 7mg0%

Potassium 666mg19%

Carbohydrates 28g9%

Fiber 2g8%

Protein 3g6%

Vitamin C 9.1mg11%

Calcium 21mg2%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Oct
2016

Homemade Boursin Cheese

categories: Appetizers

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Homemade Boursin Cheese is a spreadable herb and garlic-flavored cheese. Served with crackers or crusty bread, it’s a perfect appetizer for any get together!

I’ve been testing recipes recently, to serve guests during the upcoming holidays. I have spent quality time in the kitchen, making various bruschetta and crostini appetizers.

One of the recipes I recently tried was this one, for a spreadable herb and garlic-flavored cheese. It’s called Homemade Boursin Cheese, to be exact! Homemade Boursin Cheese is so easy to make, and is CRAZY DELICIOUS!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

So, What Exactly Is Boursin Cheese?

That’s a GREAT question, and I’m so glad you asked. I researched it and found online (thanks Wikipedia) that besides the fact that it is a completely delicious cheese spread, it was created in Normandy, France in 1957 by Mr. Francois Boursin.

Mr. Boursin apparently got his inspiration from “fromage frais” (“fresh cheese”), in which his countrymen would enjoy fresh creamy cheese they seasoned themselves – with their choice of fresh or dried herbs and garlic, then spread on bread.

Francois Boursin created a recipe for this delectable creamy cheese, and the recipe became known for being the first flavored FRESH cheese sold throughout France, and it’s popularity has spread throughout the world.

How To Make Homemade Boursin Cheese

The cheese is super simple to replicate, using whipped cream cheese and a variety of herbs and minced garlic. All the ingredients for boursin cheese are stirred together to blend and then refrigerated (covered) for 24 hours to let the flavors develop. That’s it!

Dried herbs are added to softened cream cheese, then fully mixed together.

Fresh chopped chives and minced garlic are added to the boursin cheese mixture. The cheese is then mixed together, then covered and refrigerated. It only takes about 5 minutes to make homemade boursin cheese. Read on, to see why it needs to refrigerate overnight.

Homemade Boursin Cheese Must Be Fully Refrigerated To Fully Develop Flavor

After the boursin cheese has been covered and refrigerated for 24 hours, it is ready to serve at any gathering of family and/or friends.

The reason it is refrigerated overnight is because this lets let the flavors fully come together to season the cheese. Yes… you will need to make the boursin cheese up a day before you want to serve it. Plan ahead! When we tasted the finished product, we were amazed at how much flavor was in the cheese!

Time To Serve Some Homemade Boursin Cheese

Serve the finished boursin cheese with an assortment of crackers or small baguette slices.

This recipe is EASILY doubled or tripled to serve a small or large crowd, and it tastes amazing! Sure hope you will give this recipe a try!

I am definitely going to be making homemade boursin cheese again! I’m so glad I found this recipe, because it is such an EASY, PERFECT appetizer, and I recommend it heartily!

Sure hope you will consider making this delicious recipe! The prep time is less than 5 minutes, and 24 hours later, you will have an amazing appetizer spread to serve with your choice of crackers or bread! YUM!

Looking For More APPETIZER Recipes?

You can find these and other appetizer recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: http://theviewfromgreatisland.com/homemade-boursin-cheese-recipe/

0 from 0 votes

Homemade Boursin Cheese

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Homemade Boursin Cheese is a spreadable herb and garlic-flavored cheese. Served with crackers or crusty bread, it's a perfect appetizer for any get together!

Category: Appetizer

Cuisine: French

Keyword: boursin cheese

Servings: 24 Tablespoons (1½ cups total)

Calories Per Serving: 51 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces whipped cream cheese
1 clove garlic , large clove-finely minced

2 "scant" teaspoons of each: NOT heaping!

2 teaspoons dried parsley
2 teaspoons dried oregano
2 teaspoons dried tarragon
2 teaspoons dried marjoram
2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons dried basil
2 teaspoons dried chives (Note: I used fresh minced chives from our garden!)

US Customary - Metric

Instructions

Combine all ingredients in a medium sized bowl. Mix well (by hand) to fully incorporate all ingredients, and mixture is creamy.
Cover bowl or place into an airtight covered container, and refrigerate cheese mixture for 24 hours to let flavors fully develop (for absolute best flavor).
To serve, place bowl of Boursin cheese alongside a variety of gourmet crackers or French baguette slices. Spread cheese onto the crackers or bread with a small butter knife, and enjoy!

Recipe Notes

Prep time is just that... prep time to prepare the cheese. Does not take into account time for refrigeration.

Nutrition Facts

Homemade Boursin Cheese

Amount Per Serving (1 Tablespoon)

Calories 51 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 15mg5%

Sodium 46mg2%

Potassium 41mg1%

Carbohydrates 1g0%

Protein 1g2%

Vitamin A 485IU10%

Vitamin C 2.9mg4%

Calcium 25mg3%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Sep
2016

Sun-Dried Tomato And Kalamata Olive Bruschetta

categories: Appetizers

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This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!
I’ve been on a bit of a bruschetta kick lately… busy testing appetizer recipes to decide what to make over the holidays for our family and friends. Recently I made this flavor-filled Sun-Dried Tomato Kalamata Olive Bruschetta, and it was a big hit!

The recipe is really quite easy to prepare. It’s wonderful taste comes from a garlic-rubbed toasted baguette slice, topped with feta cheese, cream cheese, and a sun-dried tomato/garlic/basil/kalamata olive tapenade.

I love that you can prepare everything ahead of time, then easily put it all together at the last minute! That’s MY kind of appetizer! Here’s how you make this Mediterranean inspired sun dried tomato kalamata olive bruschetta:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Sun Dried Tomato Kalamata Olive Bruschetta

First slice a small baguette into 1/2 inch slices. Brush each slice lightly with olive oil, then rub a garlic clove over each piece.

Bake The Baguette Slices

Bake the baguette slices for 7-9 minutes, or until the bread is light golden brown in color, and crispy. The bread needs to be crispy, because the last thing you want is a soggy bruschetta bite! TIP: You can also put the toasted baguette slices into an airtight container and save for 1-2 days before using, if you need to make this up ahead of time.

Make The Tomato Kalamata Olive Tapenade And The Feta Cheese Toppings

In a small bowl, place the feta and cream cheese, and mix well. Using another bowl, combine the ingredients for the tomato/garlic/olive tapenade.

Assembling The Tomato Kalamata Olive Bruschetta Bites

Let the baked baguette slices cool completely. Once they have cooled, spread some of the feta/cream cheese mixture onto each piece. Divide and use all of the cheese topping.

Serve The Tomato Kalamata Olive Bruschetta

Top the cheese mixture with some of the tomato/olive/garlic and basil mixture (LOVE those Mediterranean flavors!) Arrange the tomato kalamata olive bruschetta appetizers onto a serving platter, and serve!

That’s it! These sun dried tomato kalamata olive bruschetta bites are totally easy to prepare. This appetizer not only LOOKS good, it tastes even better! Your guests will enjoy this flavor-filled appetizer!

The best part is that you can easily double or triple the recipe, as needed, depending on the number of guests! Here’s one bite I saved for YOU! Hope you enjoy it!

Have a wonderful day! May you find moments of rest, gratitude, and fulfillment as you move throughout the busy-ness of this day!

Looking For More Appetizers?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.garnishwithlemon.com/sun-dried-tomato-and-kalamata-olive-bruschetta/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sun-Dried Tomato And Kalamata Olive Bruschetta

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!

Category: Appetizer

Cuisine: Greek

Keyword: tomato kalamata olive bruschetta

Servings: 12 servings

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 small French baguette (12 thin slices or pre-sliced bag ready for appetizers), thinly sliced
2 Tablespoons Olive oil (approximate-to brush on baguette slices before toasting)
4 ounces Feta cheese crumbles
4 ounces cream cheese , at room temp
3 garlic cloves , divided
4 ounces Kalamata olives , coarsely chopped
1 (7 ounce) jar sun-dried tomatoes ,drained and chopped
10 medium basil leaves , thinly sliced into "ribbons"

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Slice the small baguette into slices approximately 1/2 inch wide. Lightly brush each slice with olive oil, then rub one of the garlic cloves over each piece. Place the slices in oven and "toast" only until the slices are slightly browned (takes approx. 7-9 minutes). When done, remove from oven and let cool completely.
In a small bowl, mix the Feta and cream cheese together until smooth. Set aside.
Coarsely chop remaining garlic cloves, kalamata olives, and sun-dried tomatoes. Slice the basil leaves into thin "ribbons" and stir into the tomato/garlic/olive mixture. (TIP: Easiest way to slice basil leaves is to stack leaves on top of each other. Roll tightly up lengthwise. Slice into thin strips).
When you are ready to serve, spread each baguette slice with the feta/cream cheese mixture. Spoon a little of the tomato/olive/garlic/basil tapenade on top of the cheese... and serve!

Nutrition Facts

Sun-Dried Tomato And Kalamata Olive Bruschetta

Amount Per Serving (1 bruschetta)

Calories 121 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 346mg15%

Potassium 37mg1%

Carbohydrates 6g2%

Protein 2g4%

Vitamin A 220IU4%

Vitamin C 0.2mg0%

Calcium 70mg7%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Aug
2016

Classic Bruschetta

categories: Appetizers

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You’ll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on a garlic toasted baguette slice.
Do you enjoy classic Bruschetta appetizers? I sure do. The amazing Italian flavor of garden fresh tomatoes, paired with fresh basil, Parmesan cheese, garlic, olive oil, and balsamic vinegar served on a garlic infused, toasted baguette slice pushes all my buttons… it’s delicious!

Bruschetta basically means “toasted Italian bread with toppings”. Okay… that works for me. Sounds pretty good! Here’s what you need to do to make this classic appetizer!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Classic Bruschetta Appetizers

To make this classic bruschetta appetizer, first slice a small baguette into thin slices. You can also buy the baguette pre-sliced, if your grocer sells it that way.

Two or three small slices per person is about the average serving size. The beauty of this recipe is that you can make as many or as little as you want. Lightly brush each slice with olive oil.

Rub a garlic clove over each slice of baguette. This will add some delicious “extra” flavor to each piece.

Broil The Seasoned Baguette Slices

Place the seasoned baguette slices on a wire rack. Position the rack about 5 inches away from the heating element in your oven.

Broil the baguette slices until they turn golden brown and lightly toasted. Remove from oven.

Prepare The Classic Bruschetta Topping

Combine finely chopped Roma tomatoes, minced garlic, olive oil, balsamic vinegar, Parmesan cheese, salt and pepper in a medium bowl.

I’m sorry this photo (below) is blurry. Not sure what happened. I included it just so you could get a hint of what the tomato mixture will look like. I am confident yours will look a lot better (some days are like that)!

Classic Bruschetta Is Ready To Serve!

When you are ready to serve this appetizer, use a slotted spoon to help drain a little bit of the juices off. Spoon a little of the tomato mixture onto each toasted baguette slice.

Arrange the classic bruschetta slices on a serving platter. Garnish each slice with thinly sliced fresh basil, and then serve and enjoy these delicious bite-sized treats.

That’s it! It’s an easy and tasty classic bruschetta appetizer to serve because the tomato mixture is made ahead.

If you’re pressed for time, you can also toast the baguette slices ahead of time. Then all you have to do is put the bruschetta together at the last minute before serving!

Time To Eat!

The fresh taste of classic bruschetta appetizers will wow your guests. The taste will also wow your mouth, as you devour these bites of Italian goodness!

My photos only reflect HALF of the recipe as written. This recipe for bruschetta makes enough for 5-6 servings (averaging 3 small pieces per person!).

Have a fantastic day! Hope you will give this recipe for classic bruschetta appetizers a try. I really think you will LOVE them!

You might also like Crostini with Figs, Gorgonzola, Honey and Walnuts, Tomato, Basil and Cheese Appetizers or Sun-Dried Tomato and Kalamata Olive Bruschetta!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful appetizers you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.food.com/443987

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Bruschetta

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

You'll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on garlic toasted baguette slices.

Category: Appetizer

Cuisine: Italian

Keyword: classic bruschetta

Servings: 15 slices (3 per person)

Calories Per Serving: 98 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 baguette , cut into thin slices.
2 Tablespoons Olive oil (approx-for brushing on bread slices)
1-2 cloves garlic (to rub on bread slices)

For bruchetta:

2 ½ cups minced Roma tomatoes (FINELY chopped)
1/4 cup grated Parmesan cheese
3 Tablespoons olive oil
2 teaspoons minced garlic
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons fresh basil leaves (thinly sliced approx.-for garnish)

US Customary - Metric

Instructions

Place the minced tomatoes, Parmesan cheese, olive oil, minced garlic, balsamic vinegar, salt and pepper in a small bowl. Stir to combine, then let this mixture sit at room temperature for 15-20 minutes to let the flavors "come together".
Brush each baguette slice with a small amount of olive oil. Rub a clove of garlic over each piece for added flavor. Place baguette slices on a rack under the broiler (abut 5 inches from heating element), and lightly toast until golden brown. Remove from oven.
When ready to serve, place tomato mixture onto each slice of toasted baguette. Sprinkle each slice with thinly sliced fresh basil. (To easily slice basil, roll leaves up together into tight cylinder, then slice).
Serve, and enjoy!

Recipe Notes

Caloric calculation is approximate, as size of baguette may vary.

If you want additional flavor, you can add thinly sliced fresh basil to the tomato mixture, if desired (about 1/3 cup). I left it out, but added fresh thinly sliced basil to each slice.

Nutrition Facts

Classic Bruschetta

Amount Per Serving (1 slice)

Calories 98 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 206mg9%

Potassium 45mg1%

Carbohydrates 9g3%

Protein 2g4%

Vitamin A 120IU2%

Vitamin C 1.7mg2%

Calcium 34mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Aug
2016

Watermelon, Feta, And Balsamic Bites

categories: Appetizers

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Watermelon Feta Balsamic Bites are a simple appetizer for a hot day! Chilled cubes of watermelon, with balsamic vinegar, feta cheese and mint garnish!

Looking for a quick bite summer appetizer? How about these cute little Watermelon Feta Balsamic Bites? Your family or friends will enjoy this unique “finger-food” appetizer, that’s so easy to prepare you won’t even need a recipe!

I first tried these watermelon feta balsamic bites at a “Watermelon” themed dinner some dear friends hosted. Every single part of the dinner from beverages to dessert HAD to include watermelon in some form, and we all contributed dishes!

Below you can see a lot of the watermelon-themed food we enjoyed that evening! Some cute watermelon cube appetizers (not shown) caught my eye, so I decided to try making my own at home!

Watermelon feta balsamic bites are so very easy and quick to make, and your family or dinner guests will love them! The sweetness of the watermelon contrasts nicely with the slight “tang” of balsamic vinegar and the salty feta crumbles!

How To Make Watermelon Feta Balsamic Bites

The most important thing is to begin with a very COLD, sweet, RIPE watermelon! Start by slicing about a 2 inch wide wedge of watermelon. Cut off the rind, then square it off, and cut into even sized cubes.

Place watermelon cubes onto serving platter. Take a very small spoon or knife and scoop out a tiny hole in each watermelon cube.

IMPORTANT TIP: Do NOT scoop all the way to the bottom of each cube (anywhere there is a hole besides the one in the middle, the balsamic will leak out!).

Fill each hole of the watermelon feta balsamic bites with a tiny bit of balsamic vinegar. Next, sprinkle the tops of the watermelon cubes with crumbled feta cheese, and garnish with mint leaves!

That’s it! No “recipe” necessary for these fun and delicious, quick mini-bite appetizers!

Hope you will consider trying this appetizer! We sure enjoyed these watermelon feta balsamic bites! The combination of the sweet watermelon, slightly salty feta cheese crumbles, and tangy balsamic is a winning one I believe you’ll really enjoy!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These wonderful appetizer recipes include:

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You Can Also Find Me On Social Media:
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Original Idea From: Shari Altree

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16
Dec
2015

Chex Mix Munchies – Made In The Microwave!

categories: Appetizers, Holidays!

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Chex Mix Munchies are a classic treat that has been updated to make in a microwave oven. Before you know it, you’ll be enjoying this crunchy snack!
My Great Aunt used to make Chex Mix every year. It was a treat, as a young girl at Christmas time, to grab a big handful from what seemed like a never empty bowl of this snack when we visited her home.

My Great Aunt would make then bake her chex mix for hours before we arrived, then serve it to all of us hungry kids. That seems like a lot of work, so I am thankful for a much quicker method to make this delicious, classic snack!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

It’s Now A LOT Easier To Make Chex Mix Munchies!

Well, nowadays we can make Chex Mix Munchies in a microwave oven, in under 15 minutes! Ah yes… the wonders of modern technology! Instant satisfaction for those munchie cravings, without all the time it used to take to make them!

Making this great snack is as easy as mixing the ingredients together, mixing melted butter and spices, stirring, and cooking it in the microwave. Boom! Instant chex mix munchies! Our family polished off a huge bowl of chex mix munchies while playing cards! Holy cow! They are soooo yummy! Here’s how to make this classic appetizer in the microwave!

How To Make Chex Mix Munchies

Put ingredients in a large microwavable bowl. Bet you won’t even break into a sweat doing that!

Melt the butter in a small microwave-safe dish in the microwave.

Mix up the spices and Worcestershire sauce in a separate bowl. Add this mixture to the melted butter, and stir to combine.

Pour this seasoning mixture over the Chex mix munchies. Stir really well, and distribute sauce evenly over all the ingredients.

Time To Cook Them In The Microwave

Microwave the chex mix on high for 5-6 minutes, stirring the mixture well, every 2 minutes. When done, spread the Chex mix munchies out on paper towels, so they can cool completely.

Storing This Snack Mix

Once they’re completely cool, store the Chex Mix Munchies in an airtight covered container. That’s it, and see how easy it is to make this scrumptious, addictive snack?

The recipe for chex mix munchies makes about twenty four 1/2 cup servings. That’s plenty for everyone to eat, OR to package part of it up and give as gifts!! I really hope you enjoy these addicting snacks, and don’t say I didn’t warn you. They are scrumptious, and it will be hard to keep out of them!

Have a great day, and please come back again soon, for more yummy recipe ideas. Take care.

Looking For More SNACK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. A few favorite snack recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Have a fantastic day!

Recipe Adapted From: General Mills Recipe, “Original Chex Party Mix” (recipe on cereal box)

0 from 0 votes

Chex Mix Munchies - Made In The Microwave!

Prep Time

5 mins

Cook Time

6 mins

Total Time

11 mins

Chex Mix Munchies is a classic treat that has been updated to make in a microwave oven. Before you know it, you'll be enjoying this crunchy snack!

Category: Appetizer/Snack

Cuisine: American

Keyword: chex mix munchies

Servings: 24 servings (1/2 cup each)

Calories Per Serving: 212 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup Cheerios (I used Team Cheerios)
1 cup mixed nuts
1 1/2 cups stick pretzels (bit size)
6 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons seasoning salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

US Customary - Metric

Instructions

Put the cereals, nuts, pretzel sticks, and Cheerios in a large microwavable bowl. Set aside.
Melt butter in a small microwavable bowl until melted (about 35-40 seconds on high). Stir in Worcestershire sauce, seasoning salt, garlic powder, and onion powder. When completely blended, pour this over the bowl of cereal mix.
Microwave on high for 5-6 minutes (UNCOVERED). Every 2 minutes, stir the ingredients to continue coating everything. When done, spread the Chex Mix out on paper towel and let them cool completely.
Once cool, store Chex Mix Munchies in a covered container.

Nutrition Facts

Chex Mix Munchies - Made In The Microwave!

Amount Per Serving (1 (1/2 cup serving))

Calories 212 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 483mg21%

Potassium 179mg5%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 4g4%

Protein 5g10%

Vitamin A 620IU12%

Vitamin C 6mg7%

Calcium 99mg10%

Iron 12.2mg68%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Apr
2015

Creamy Deviled Eggs

categories: Appetizers, Side Dishes

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You’ll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.
We really enjoyed having our family over for Easter brunch. I made a variety of different foods but when our sons arrived, the first thing they grabbed were the Creamy Deviled Eggs! Sneaky Ninjas! I guess I’d forgotten how much they love ’em.

We only have creamy deviled eggs a couple times a year, but they’re always a big hit! I’m pretty sure deviled eggs are the kind of food that everyone has their own method of making, or memory of how they should taste in their mind.

When I was growing up, I didn’t care for deviled eggs too much. My mom put diced onions and sweet pickle relish in them, so I was never the one grabbing them at family celebrations. As an adult however, I’ve discovered I really like deviled eggs made the simple, basic way I am sharing today.

Now I’ve been making ’em this way for over 35 years! So… for the sake of my sons having the way I make them down in writing long after I’m gone, I’m posting it here on the ol’ blog for their sake.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Start By Boiling the Eggs

There must be a million ways to do this, but here’s the way I do it. Place the eggs in a large pan. Cover them fully with water.

Turn the heat to high, set a timer for 23 minutes, and walk away. (not too far away, like another city, but you get the idea, right?)

As soon as they are done, immediately drain off the boiling hot water, and fill the pan with cold water. After about a minute, drain the water off and fill pan back up with cold water.

Take each egg, and crack it all around the shell on the kitchen counter, then toss it back into the water (before peeling it). I crack all the eggs I will be using for the recipe and put them back into the water right after cracking them.

Letting the eggs sit with the shells “cracked” in water for a minute or two lets water seep into the cracks of the eggshell between the shell and the egg, which makes peeling them very easy!

Once they are all cracked, peel each one. Roll the egg between your hands to loosen the shells first, then peel.

Okay- Now It’s Time To Make Some Creamy Deviled Eggs!

Once peeled and rinsed, carefully cut the eggs in half, length-wise, with a sharp knife.

Use a teaspoon to carefully remove the egg yolk from the egg and place yolks into a small mixing bowl. To do this, turn egg yolk side down, gently pull back the egg white, then slide a teaspoon into it and pull out the yellow yolk.

Boom. Gravity takes the yolk right down into the bowl without a lot of work.

Making The Filling For Creamy Deviled Eggs Is EASY

For this recipe I made 12 deviled eggs. Add three large heaping spoonfuls of mayonnaise and about a ½ teaspoon of yellow table mustard, salt & pepper (to taste) to the egg yolks.

Smash the egg yolks with the back of a spoon or fork, and then mix the filling by hand until it is nice and creamy. You can also use an electric mixer if you want!

Carefully fill the empty eggs by spooning filling into the egg cavity. Fill each of the egg cavities first, then go back and add any extra filling to the top of the eggs.

Some people like to “pipe” the filling in, using a pastry bag for fancy looking eggs, but I like this easy (and less to clean up) way the best!

Ready For Serving

Once the eggs are all filled, garnish the creamy deviled eggs by sprinkling paprika and dried parsley flakes on top of each one.

Place the eggs in a covered container and refrigerate (a couple hours is best) until ready to serve. Enjoy!

That’s it! I think you will find it very easy to make these delicious appetizers! Have a wonderful day!

Looking For More APPETIZER Recipes?

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Adapted 40 years ago from my Mom’s recipe

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Deviled Eggs

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.

Category: Appetizer

Cuisine: American

Keyword: deviled eggs

Servings: 12 deviled eggs

Calories Per Serving: 50 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 large eggs , hard boiled (approx. 20 min)
3 Tablespoons very large Tablespoons mayonnaise
1/2 teaspoon prepared yellow mustard
salt and pepper , to taste
paprika (for use as a garnish)
dried parsley flakes (for use as a garnish)

US Customary - Metric

Instructions

Hard boil eggs. Peel, rinse. Cut eggs in half lengthwise. Carefully scoop out the yolk into a small bowl.
Add the mayonnaise and mustard to egg yolk mixture. Season with salt and pepper (add a bit at a time... season to taste)
Using electric mixer or a large spoon, completely mash and mix the ingredients together until mixture is smooth.
Spoon or pipe mixture into eggs. Sprinkle with paprika and dried parsley flakes for garnish. Put eggs on serving plate in covered container. Refrigerate for a couple hours, until ready to serve. Enjoy!

Recipe Notes

The time for hard-boiling the eggs (23 minutes) is included in the prep time.

Nutrition Facts

Creamy Deviled Eggs

Amount Per Serving (1 egg half)

Calories 50 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 81mg27%

Sodium 33mg1%

Potassium 30mg1%

Protein 2g4%

Vitamin A 120IU2%

Calcium 12mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Apr
2015

The Pioneer Woman’s Salsa (and how to can it!)

categories: Appetizers, Canning And Preserving

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Enjoy The Pioneer Woman’s salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!
Do you like Mexican food? Our family sure does! Occasionally we go OUT for Mexican food, which always includes a big basket of tortilla chips (or two) and salsa to munch on before dinner is served. Well… I found this recipe for The Pioneer Woman’s (Ree Drummond) Restaurant-Style Salsa on line, and adapted it for canning! It’s SOOOO good!

The thing I like the most about making this salsa is that I can make it (and can it) any time of the year. The recipe calls for canned tomatoes, which is kind of nice, because we all know the very best ripe tomatoes are available during our summer months.

You Can Make This Salsa Any Time Of The Year!

But what if you want to make or can great salsa in the middle of January? (those grocery store tomatoes are kinda gross at times!) Well, with this awesome recipe you can make wonderful restaurant-style salsa (and can it!!!) any month of the year!

I made this salsa and canned it for the first time last July. We saved some to eat “fresh”, and I canned the rest. I was able to can about 10 jars of the salsa (Note: I DOUBLED this recipe), and last month (March 2015), we ate the last of our canned salsa.

Each time we opened a jar, the salsa tasted just as good as the day I made it… and I didn’t have to buy salsa for 8 months! YeeHaw and Awesome!

Do I HAVE To Can This Salsa?

The quick answer is no. You do NOT have to can this salsa! If you are not going to can it, you need to know that this recipe makes a large quantity, AND is as easy as putting all the ingredients into a food processor or blender and pulsing until fully mixed.

Adjust seasonings to taste, and refrigerate salsa for an hour before serving. That’s how easy it is!

How To Make The Pioneer Woman’s Salsa

Get the ingredients together. Prep the onion and jalapeno according to the instructions in the printable recipe at the bottom of this post.

Place all ingredients in a large food processor or blender (you may have to prepare this in batches, and then mix all together in a large bowl or pot).

Pulse or blend until salsa becomes the consistency you prefer. Taste the salsa, and adjust the seasonings to suit your taste.

If You Are NOT Canning This Salsa

The salsa is done at this point if you are not planning to can it for long term storage. Cover the salsa and refrigerate it for one hour before serving with a ginormous bowl of tortilla chips. That’s it!

Planning To Can The Pioneer Woman’s Salsa For Long Term Storage?

If you are going to can and preserve the salsa, prepare 5 half-pint jars (or 10 if you are doubling the recipe). Wash canning jars in hot soapy water, rinse, drain, then heat the jars.

To heat the jars, I place the clean jars on a dish towel on a baking sheet. Place jars in a 250 degree oven for 20 minutes, before heating the salsa up for canning.

Heat water in a water bath canner while preparing the salsa and jars for canning (according to manufacturer instructions). Bring the salsa to a boil, then reduce the heat to a gentle boil for 5 minutes, stirring frequently. While this is cooking, put the jar’s flat lids into simmering hot water for 4-5 minutes.

Fill The Jars With The Pioneer Woman’s Salsa For Canning

Ladle the hot salsa into the hot, prepared canning jars, leaving 1/2 inch head space in each jar. Follow instructions in the printable recipe below, to remove air bubbles, and apply the flat lids and rings.

Place the prepared jars of The Pioneer Woman’s salsa onto a rack in canner. Process jars in a gently boiling water bath for 15 minutes (per instructions below in the recipe card).

Once done, the hot jars of salsa are removed and rest on the counter for 12-24 hours. When completely cooled, test the jars to ensure they have sealed properly, wipe them clean, label the jars, and then they are ready for the pantry.

Hope you will give this wonderful restaurant-style salsa a try! We sure have enjoyed having absolutely delicious salsa available to us year-round, with only a couple of steps to our pantry to get it!

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These canning recipes include:

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Recipe Adapted From: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

The Pioneer Woman's Salsa (and how to can it!)

Prep Time

15 mins

Cook Time

0 mins

Canning Processing Time

15 mins

Total Time

30 mins

Enjoy The Pioneer Woman's salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!

Category: Appetizer, Canning

Cuisine: Southwestern

Keyword: The Pioneer Woman's salsa

Servings: 40 ounces (approx. 5 half-pint jars)

Calories Per Serving: 4 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large can (28 ounces) whole tomatoes with juice
20 ounces canned Rotel Tomatoes (2 cans) (10 ounce cans each) (these are diced tomatoes w/ green chiles)
1/4 cup chopped brown onion
1 clove garlic , minced
1 whole jalapeno (quartered, sliced thin, seeds and all)
1/4 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro (or more, to suit your taste)
the juice from 1/2 of a large lime

US Customary - Metric

Instructions

To make basic salsa:

Place all ingredients into a large food processor or blender (may have to process in batches). Pulse (or blend) until you reach the desired consistency you prefer. Taste the salsa; add more seasonings to suit your taste. If not canning this, refrigerate (covered) for 1 hour, then serve with tortilla chips.

If canning:

Fill canner or large, deep soup pot (with metal rack on bottom) over half full with water. Bring to a simmer over medium heat.
Wash canning jars in hot, soapy water. rinse well; drain. I put the clean jars on a dish towel on a baking sheet in a preheated 250 degree oven for about 25 minutes to heat up.
Prepare salsa according to above directions. Place salsa in a separate large cooking pot.
Once jars are heated, bring salsa to a boil, then reduce heat and simmer/low boil for 5 minutes. While this is cooking, place the jar lids in separate saucepan, cover with water and simmer over medium heat (do not boil) for 4-5 minutes. (Keep lids hot until ready to use).
Work with one jar at a time: Insert funnel into mouth of jar. Ladle the hot salsa into hot jar. Leave 1/2 inch headspace from the top of the jar to the salsa. Slide a non-metallic utensil (plastic knife or rubber spatula work well) into salsa 2-3 times to remove air bubbles. Re-adjust headspace, if necessary, by adding more salsa (only if needed for 1/2 inch headspace).
Wipe rims and threads of jars with a damp cloth so no sauce or food particles remain (food particles left on rim could cause jars to not seal). Place lid on jar (I use a magnetic utensil). Place screw band on jar. Tighten to fingertip tight (do not over-tighten). Place filled jar onto rack in canner. Repeat process until all jars are filled.
Once all jars are in canner, adjust the water level until it covers the tops of the jars by at least one inch. Cover canner with lid; bring water to full rolling boil over high heat. Once water is boiling HARD, start the timing (15 minutes) for processing the salsa. Keep up the rolling boil throughout the cooking process. Process half-pint jars for 15 minutes. At end of processing time, turn the heat off. Remove the canner lid. Let the jars cool in the canner for 5 minutes before removing with tongs.
Lift jars out of canner carefully. Place the jars on a dish towel on counter (where they can be undisturbed) for 24 hours to cool down. Within an hour or so, you should hear a "ping" sound as the jars seal. After 24 hours, check to make sure all jars have sealed, remove band from jar, wipe clean, label, then place in pantry for long term storage.

Recipe Notes

For the sake of the recipe instructions, the prep and cooking time is for making the salsa only.
If you are going to can the salsa, obviously the processing time indicated in recipe instructions will also be involved.
If making this in pint jars, the processing time is 15 minutes in a water bath canner. Making this recipe in half-pint jars yields approx. 5 jars. I DOUBLED the recipe easily, and was able to can 10 half-pint jars.

Nutrition Facts

The Pioneer Woman's Salsa (and how to can it!)

Amount Per Serving (1 Tablespoon)

Calories 4

% Daily Value*

Sodium 21mg1%

Potassium 43mg1%

Carbohydrates 1g0%

Vitamin A 40IU1%

Vitamin C 1.9mg2%

Calcium 6mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Mar
2015

Fruit Kabobs

categories: Appetizers, Side Dishes

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Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY!

It’s officially Spring in the Pacific Northwest… the temperatures are warming up a bit, we have enjoyed glorious days of sunshine and warmth, followed by days of clouds and rain. No complaints here, but I am really getting excited for backyard BBQ’s and family gatherings (birthdays, holidays, etc.) which are just around the corner!

If you’re the “lucky” person who is asked to bring fruit to a celebration, brunch, picnic or potluck meal, maybe you’d be interested in this simple idea… FRUIT KABOBS! Perfectly portable, delicious, and EASY! Your guests can grab a skewer of beautiful fresh fruit… healthy AND easy peasy!

Fruit Kabobs Are Always A Big Hit At Brunches!

I’ve made these many times over the years, for as little as 4 people, up to almost 50 people. Fruit Kabobs look cute, and are very easy for guests to add to their plate. You can adapt the kabobs to whatever fruit you enjoy.

For these fruit kabobs, I used fresh blueberries, cantaloupe, kiwi, pineapple, and strawberries, all layered onto wooden skewers. Wooden skewers are available in most grocery stores and are inexpensive.

Making Fruit Kabobs Ahead Of Time

Sliced bananas can also be used on kabobs, but you will need to cut and skewer them right before you serve, so they don’t turn brown. Using the fruit shown (w/out bananas), I was able to make the skewers up several hours before we served them at an Easter brunch.

If making ahead, cover the fruit kabobs platter with plastic wrap, and refrigerate until it’s time to eat!

There’s no need for a fruit kabobs “recipe”, and no need for any dipping sauces. Make them colorful, ripe, and bite-sized, and you’ll have a popular side dish! The natural sweetness of the fruit is a perfect low calorie dish for any gathering!

Hope you will try this simple, easy way to serve fruit “salad” in a different format! Your family or friends will love fruit kabobs! Have a great day!

Looking For More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few kabob recipes you might enjoy include:

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Category: Appetizers

How To Make Tex-Mex Party Nuts

Time To Bake The Tex-Mex Party Nuts

Time to Eat!

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Here’s How To Make Delicious Homemade French Fries:

Cooking Homemade French Fries

Cook The Homemade French Fries A SECOND Time!

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So, What Exactly Is Boursin Cheese?

How To Make Homemade Boursin Cheese

Homemade Boursin Cheese Must Be Fully Refrigerated To Fully Develop Flavor

Time To Serve Some Homemade Boursin Cheese

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How To Make Sun Dried Tomato Kalamata Olive Bruschetta

Bake The Baguette Slices

Make The Tomato Kalamata Olive Tapenade And The Feta Cheese Toppings

Assembling The Tomato Kalamata Olive Bruschetta Bites

Serve The Tomato Kalamata Olive Bruschetta

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How To Make Classic Bruschetta Appetizers

Broil The Seasoned Baguette Slices

Prepare The Classic Bruschetta Topping

Classic Bruschetta Is Ready To Serve!

Time To Eat!

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How To Make Watermelon Feta Balsamic Bites

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It’s Now A LOT Easier To Make Chex Mix Munchies!

How To Make Chex Mix Munchies

Time To Cook Them In The Microwave

Storing This Snack Mix

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Start By Boiling the Eggs

Okay- Now It’s Time To Make Some Creamy Deviled Eggs!

Making The Filling For Creamy Deviled Eggs Is EASY

Ready For Serving

Looking For More APPETIZER Recipes?

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You Can Make This Salsa Any Time Of The Year!

Do I HAVE To Can This Salsa?

How To Make The Pioneer Woman’s Salsa

If You Are NOT Canning This Salsa

Planning To Can The Pioneer Woman’s Salsa For Long Term Storage?

Fill The Jars With The Pioneer Woman’s Salsa For Canning

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Fruit Kabobs Are Always A Big Hit At Brunches!

Making Fruit Kabobs Ahead Of Time

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Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks