Ranch Deviled Eggs

Directions

Mash 6 hard-boiled egg yolks, 1 tablespoon mayonnaise, 1 teaspoon dijon mustard and 1/4 cup ranch dressing. Fill the egg whites with the yolk mixture. Drizzle with 2 tablespoons barbecue sauce and top with chopped scallions.

Source

Edamame Ginger Dip

Ingredients

8 ounces frozen shelled edamame
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon tahini
1 clove garlic
1/8 teaspoon salt
Hot pepper sauce to taste

Preparation

Cook edamame according to package directions.
Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth.
Chill for 1 hour before serving.

Source

Roasted Red Pepper Hummus

This is my own personal recipe where I took the previous Hummus recipe and tweaked it. I did look up to see what other spices go in Hummus but all the measurements I did on my own.

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil
2 roasted red peppers, chopped, from a jar is fine
1/4 tsp. cumin
1/4 tsp. cayenne pepper
dash of red pepper flakes

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender along with roasted red peppers. Place lemon juice, tahini, chopped garlic, olive oil, black pepper, cayenne, cumin and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Garnish with thin slices of roasted red pepper.

Source: Personal Recipe

Hummus

Ingredients

1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions

In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Source

Deviled Eggs

Ingredients

6 hard-cooked eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
3 tbs. mayonnaise
1/2 tsp. red wine vinegar
Paprika

Directions

Place eggs in a saucepan and cover with cold water at least one inch above eggs. Heat to boiling. Reduce to simmer and cook 15 to 20 minutes. Immediately crack shells and plunge eggs into cold water to prevent further cooking and darkening of the yolk. Peel eggs. Cut each in half lengthwise. Remove yolks; mash with a fork. Add seasonings. Spoon yolk mixture into egg whites, heaping up slightly. Dust lightly with paprika.

Source: The Best Basic & Easy Recipes of Savannah, Dixie Postcards and Souvenir Sales, 2000.

Seven Layer Fiesta Dip

Ingredients

1 can (16 oz.) refried beans
1 container (16 oz.) sour cream
1 package taco Seasoning
2 cups (8 oz.) shredded Cheddar cheese
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives
tortilla chips

Directions

1) Spread the refried beans in shallow serving dish.
2) Mix sour cream and seasoning mix in small bowl until well blended. Spread over refried beans.
3) Layer with cheese, guacamole, tomato, onions, and olives. Serve with tortilla chips.

Source

Chili Cheese Dip

This one has a funny story. My brother's girlfriend Gina made this and it was the first time I heard about it. Then my sister made it where she got the recipe from her. Then my friend MaryBeth mom's gave me the recipe in her sexy hand writing not knowing I heard of it. Then in my Effective Speaking class a girl made it for our end of the semester party. Then I wanted to make it for New Year's Eve which we are having at Matt's house in the Poconos.

Prosciutto Wrapped Figs

Ingredients

4 large whole figs (or 16 small mission figs), quartered
Goat cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
1/4 teaspoon pumpkin pie spice
Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.

Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.

In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.

Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

Source

Review: I made these because we have a fig tree in our backyard and I know prosciutto and figs is a classic combination. There nothing like I expected to taste but that was fine because the were delicious. This would be a good appetizer for Thanksgiving or Christmas.