Baked Supreme Pizza Dip

Baked Supreme Pizza Dip

Sometimes I just crave pizza.  You know – the gooey, melt-y cheese, the spicy meats, the abundance of veggies.  That doesn’t mean that I always want to make a pizza, though, or that I’m interested in the crust, because as good as it can be, somehow I never get hungry for that specific part.

That’s when I started making this dip.  It has all the richness and yumminess of a pizza without the work or carbs of a crust.  It’s fun and share-able, and you can even use raw veggies, crackers, or baked pitas as the dippers.

Even better, you can top the dip with your favorite pizza toppings, so you can really customize it to suit you.

So you need an app for this weekend’s party?  Here you go.

Baked Supreme Pizza Dip
Serves 4
An easy, baked dip that's easy to customize with your favorite pizza flavors.
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Prep Time
5 min
Total Time
35 min
Prep Time
5 min
Total Time
35 min
306 calories
8 g
86 g
26 g
11 g
15 g
139 g
433 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
139g
Servings
4
Amount Per Serving
Calories 306
Calories from Fat 232
% Daily Value *
Total Fat 26g
41%
Saturated Fat 15g
74%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 86mg
29%
Sodium 433mg
18%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
5%
Sugars 3g
Protein 11g
Vitamin A
24%
Vitamin C
20%
Calcium
22%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 oz cream cheese
  2. 1/2 t garlic powder
  3. 1/2 t oregano
  4. 1/2 t Italian seasoning
  5. 1 c. shredded mozzarella
  6. 1/2 c. pizza sauce
  7. 1/4 c minced onion
  8. 1/4 c. diced green pepper
  9. pizza toppings - pepperoni, black olives, etc. (opt)
Instructions
  1. Soften cream cheese.
  2. Mix cream cheese with 1/4 of the mozzarella and the herbs.
  3. Spread cheese mixture in the bottom of a pie pan.
  4. Top cheese mixture with pizza sauce.
  5. Sprinkle remaining mozzarella on top of the sauce.
  6. Add additional toppings.
  7. Bake for 20-30 minutes at 350 degrees until hot and bubbly.
Notes
  1. Serve with sliced, raw veggies, crackers, or tortilla chips as dippers.
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calories
306
fat
26g
protein
11g
carbs
8g
more
A Nest in the Rocks http://anestintherocks.com/

Cheesy Pizza Dip

Cheesy Pizza Dip @ A Nest in the Rocks

I love appetizers.  My family teases me about that, because sometimes I’d much rather munch my way through dinner than have a typical meal.  That’s why I love this recipe so much.  You get all the taste of pizza with the fun of an appetizer.  It’s shareable and fun but super tasty, too.

Cheesy Pizza Dip
Serves 4
A cheesy and fun appetizer with your favorite pizza flavors
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
402 calories
13 g
102 g
32 g
16 g
17 g
207 g
698 g
4 g
0 g
10 g
Nutrition Facts
Serving Size
207g
Servings
4
Amount Per Serving
Calories 402
Calories from Fat 284
% Daily Value *
Total Fat 32g
50%
Saturated Fat 17g
87%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 102mg
34%
Sodium 698mg
29%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
9%
Sugars 4g
Protein 16g
Vitamin A
82%
Vitamin C
47%
Calcium
34%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 oz cream cheese
  2. 1 t garlic powder
  3. 1/2 teaspoon onion powder
  4. 1/2 teaspoon Italian seasoning
  5. 1/2 teaspoon oregano
  6. 1/4 teaspoon basil
  7. 1 1/2 c. shredded mozzarella cheese
  8. 1 c. pizza sauce
  9. 1/2 sautéed onion (optional)
  10. 1 c. kale, chopped and sautéed (optional)
  11. 8 pepperoni (optional)
  12. 1/4 c. sliced black olives (optional)
Instructions
  1. Soften cream cheese.
  2. Mix dried herbs with cream cheese and half of shredded cheese.
  3. Mix in onions, olives, and/or kale.
  4. Spread cheese mixture in bottom of pie plate.
  5. Top cheese mixture with pizza sauce.
  6. Spread remaining shredded cheese on top of sauce.
  7. Top with pepperoni.
  8. Bake for 20 minutes at 350 degrees or until hot and bubbly.
  9. Serve with crackers, bagel chips, or tortilla chips.
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calories
402
fat
32g
protein
16g
carbs
13g
more
A Nest in the Rocks http://anestintherocks.com/

Peanut Butter Dip

Peanut Butter Dip

I made this peanutty dessert for a party a few weeks ago, and it was a hit!  I found the recipe here,  and I made very few changes.  If you love peanut butter, this is for you!

This is reminiscent of a cheese ball, so it feels like an appetizer, but because it’s so sweet and rich, I’d classify it as a dessert.  This is so simple it has only 4 main ingredients.  Here’s what you do:

Mix the following well:

  • 8 oz. cream cheese, softened
  • 1 c. powdered sugar
  • 3/4 c. peanut butter
  • 3 T. brown sugar
Option 1:  Scoop the mixture together and place onto a piece of plastic wrap.  Fold the edges together to make a ball and freeze for about 90 minutes or until firm.  Unwrap and press a mixture of chocolate chips and mini peanut butter cups into the surface.  Re-wrap and freeze until firm, about 2 hours.
 
Serve with a variety of dippers, like sliced tart apples, graham crackers, pretzel sticks, or vanilla wafers. 
 
This makes a great option, and this is what we did.  It’s pretty, easy to serve, and it’s very traditional.  It does have one problem, though:  this makes a very large ball, so only a few people will get both the peanut buttery goodness from the inside AND the chocolate on the outside.  That’s why Option 2 is important …..
 
Option 2:  Scoop the mixture together and place onto a piece of plastic wrap.  Fold the edges together to shape into a log and freeze for about 90 minutes or until firm.  Unwrap and press a mixture of chocolate chips and mini peanut butter cups into the surface.  Re-wrap and freeze until firm, about 2 hours.
 
Serve with a variety of dippers, like sliced tart apples, graham crackers, pretzel sticks, or vanilla wafers. 
 
This option is great.  There’s a higher chocolate-to-peanut butter ratio, and it’s easier to slice it for use with dippers, too.  BUT, if this still isn’t enough chocolate-y yumminess for you, go for Option 3….
 
Option 3:  Scoop the mixture together and place onto a piece of plastic wrap.  Fold the edges together to make a ball and freeze for about 30 minutes or until semi-firm.  Unwrap and roll into acorn-sized balls.   Place onto a wax paper lined cookie sheet and freeze again until firm, then dip into melted chocolate.  Place into mini cupcake papers and top with sprinkles, chopped nuts, or mini chocolate chips.  
 
Refrigerate until ready to serve.
 
 
Of course, all of that is assuming that you’re patient enough to wait until this confection is completely ready to go.  We weren’t all quite that patient.  🙂

Strawberry Mango Salsa

Strawberry Mango Salsa

Salsa is a totally fun food to me.  You can do so many things with it – as a dip, as a topping for meat, as a fun addition to a wrap or sandwich – and fruity, spicy ones are my favorite kinds.  When I heard about a strawberry-mango combination last week, I decided to try it.

The kids and I mixed this up last night.  It’s super simple and has a great fresh, summery taste.  We ate it in grilled haddock wraps, and we’re planning to scoop some up with cinnamon-sugar tortilla points next, and then on grilled jerk chicken after that.  I think it would be great in a salad, too!

Strawberry Mango Salsa
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176 calories
43 g
0 g
1 g
3 g
0 g
395 g
163 g
33 g
0 g
0 g
Nutrition Facts
Serving Size
395g
Amount Per Serving
Calories 176
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 163mg
7%
Total Carbohydrates 43g
14%
Dietary Fiber 7g
28%
Sugars 33g
Protein 3g
Vitamin A
36%
Vitamin C
274%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c. diced mango (about 1 whole)
  2. 1 c. diced strawberries
  3. 2 T. lemon juice
  4. 1/3 c. diced red onion
  5. dash of freshly ground salt
  6. dash of freshly ground black pepper
Instructions
  1. Dice and combine all ingredients.
  2. Allow flavors to meld in the refrigerator for several hours before serving.
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calories
176
fat
1g
protein
3g
carbs
43g
more
A Nest in the Rocks http://anestintherocks.com/
Have you ever made salsa?

This post has been linked up at: Home to 4 Kiddos.

Cheesy Chicken Taquitos

I’ve felt stuck in a dinnertime rut lately.  With a crazy busy school calendar and baseball season picking up steam, there hasn’t been a lot of time for playing around with new recipes to climb out of it, either.
Cheesy Chicken Taquitos Until one day last week when we had a free evening, and I decided to play around with a recipe for taquitos.

I used ingredients that we had on hand and started to combine them.  Apparently it worked, because my husband called them “the best thing I’ve made in a long time.”  For him, that’s a rather stunning endorsement, so you’re going to see these on the menu again – and probably some new varieties, too.

Cheesy Chicken Taquitos
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2700 calories
67 g
935 g
145 g
272 g
76 g
1343 g
2597 g
15 g
0 g
53 g
Nutrition Facts
Serving Size
1343g
Amount Per Serving
Calories 2700
Calories from Fat 1278
% Daily Value *
Total Fat 145g
223%
Saturated Fat 76g
382%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 42g
Cholesterol 935mg
312%
Sodium 2597mg
108%
Total Carbohydrates 67g
22%
Dietary Fiber 6g
26%
Sugars 15g
Protein 272g
Vitamin A
94%
Vitamin C
13%
Calcium
155%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 lb. cooked chicken, shredded or diced
  2. 6 oz. cream cheese
  3. 1/2 diced medium onion
  4. 1 1/2 c. shredded Colby Jack cheese
  5. 3/4 c. salsa
  6. large tortillas
  7. oil for frying
Instructions
  1. Soften the cream cheese.
  2. Stir in chicken, shredded cheese, onion, and salsa. Mix until well blended.
  3. Spoon 2-3 T. of chicken mixture into a tortilla. Shape like a log on one side.
  4. Fold the tortilla over the chicken and roll up.
  5. Repeat until all of the chicken mixture has been used (app. 15-20 taquitos).
  6. In a large frying pan, drizzle 1-2 T. of your favorite oil.
  7. When oil is hot, carefully place a few tortillas seam-side down in the pan.
  8. Allow to brown for 1-3 minutes and then roll over with tongs.
  9. Allow to brown for another 1-3 minutes and then place on a paper-towel-covered paper plate to drain.
  10. Serve with a salad for a yummy and balanced meal.
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calories
2700
fat
145g
protein
272g
carbs
67g
more
A Nest in the Rocks http://anestintherocks.com/
Have you tried a new recipe lately?  I’d love to hear about it!

Taco Won-tons

My Big Helper and I decided to make our favorite dinner the other day:  a snack supper.  We often do this on Sunday nights.  We throw together simple things that we can serve on platters and put them where we can all reach them, and then we watch a movie, play a game, or do some other family type activity.  Usually it’s pretty basic – chicken, sliced apples, cheese wedges, crackers, carrots, something like that.

But not this week.

I saw on Pinterest where someone used won-ton wrappers to make little cupcake-like appetizers, and while there weren’t specific directions given for what to put inside them, we got busy.

The whole family liked these, and while they were cute and fun to eat, they were also filling and fairly healthy.  Even My Little Man, who didn’t want to try them, finally did and yelled, “I like these guys!”

  • First, we browned 1/2 lb. of ground beef with 1/2 of an onion and 1/2 of a green pepper.
  • After draining it, we added 1 c. of black beans, 1 c. of frozen corn, and 1 t. of mesquite seasoning.
  • Toss that around in a hot skillet just a bit, then add 1/2 c. salsa and 3 oz. of cream cheese.  
  • Stir over low heat until the cream cheese is melted and incorporated well. (I did these first few steps in advance, partly because of our schedule that day, and partly so that the filling would be cold when My Big Helper helped me put these together.  You wouldn’t need to do this in advance – this pulls together very quickly.)
  • Place your won-ton wrappers in mini muffin cups and fill with the above seasoning.  Top with a pinch of shredded cheddar.  
  • Bake at 400 degrees for 4-6 minutes or until the edges begin to brown.
  • Top with diced tomato, fresh cilantro, a mini-dollop of sour cream, or your favorite salsa.  Yum!
This was our first won-ton adventure.  They’re quite fun to work with.  I wonder what else we could put inside.  Any ideas??

Strawberry Mango Salsa

Salsa is a totally fun food to me.  You can do so many things with it – as a dip, as a topping for meat, as a fun addition to a wrap or sandwich – and fruity, spicy ones are my favorite kinds.  When I heard about a strawberry-mango combination last week, I decided to try it.

The kids and I mixed this up last night.  It’s super simple and has a great fresh, summery taste.  We ate it in grilled haddock wraps, and we’re planning to scoop some up with cinnamon-sugar tortilla points next, and then on grilled jerk chicken after that.  I think it would be great in a salad, too!

Ingredients:

  • 1 c. diced mango (about 1 whole)
  • 1 c. diced strawberries
  • 2 T. lemon juice
  • 1/3 c. diced red onion
  • dash of freshly ground salt
  • dash of freshly ground black pepper
This is so simple to make!
  1. Dice and combine all ingredients.
  2. Allow flavors to meld in the refrigerator for several hours before serving.
I wanted to share a picture of our wraps, but we ate them too fast!  There was nothing left to photograph.
 
So how would you eat your strawberry-mango salsa?

Cinnamon Apple Nachos

Last week I made this for my lunch.  The kids were happily playing in another room and didn’t seem to be hungry yet, so I sliced up my apple, prepped my nachos, and headed off hungrily to eat.

The peaceful lunch I had planned didn’t last long.

One of the kids ran through the kitchen, headed to find a specific toy, when she noticed my nachos.

“Oh, Mommy, I want that for lunch!”  she yelled over her shoulder.

Pretty soon the other one came trotting along to see what looked good in the kitchen, and instead of asking, I found grimy little fingers heading towards my plate.

In the end I shared my nachos, but next time I’ll just make more.  It’ll be easier than batting at all of the hands sneaking towards my plate.

Ingredients:

Directions:
  1. Arrange your apple slices on a plate to maximize your surface area.
  2. Melt the peanut butter, the drizzle it across the sliced apples.
  3. Sprinkle the granola on top of the peanut butter.
  4. Eat quickly before someone else does!

What do you like on your nachos?

Karly’s Potato Croquettes

Photobucket

When I first saw this recipe by Karly from Buns in My Oven, I was intrigued.  It has so many good ingredients – mashed potatoes, eggs, butter, cheese, bacon – how could it not be fabulous?

I love these croquettes because of the creaminess and richness.  The inside is cheesy, gooey goodness, and the outside contrasts that with a crunch that sets off the inside well.  My husband preferred his with a dipper, but My Big Helper and I thought them perfect just the way they are.

Karly claims that these croquettes taste like Arby’s.  I visited Arby’s to test this claim, and Karly’s right –  they really do – only hers are better.  When you make your own, you can control the amount of bacon, cheese, and other yumminess in general, and in this case, you won’t want to skimp on either the cheese or the bacon.

Here’s how you make Karly’s Potato Croquettes:

  • Boil 6 Idaho potatoes until tender.  Peel if you haven’t already (I left my skins on for the fun of it – we like ours this way).
  • Mash the potatoes, 2 T. of butter, and one beaten egg together.  Season with salt and pepper
  • Stir in 1 1/2 c. shredded cheddar and 3/4 lb. of bacon, cooked, drained and crumbled.
  • Mix well.
  • Spread mixture onto a plate and chill for about 1/2 hour.
  • Remove from the fridge and shape into golf ball-sized balls.
  • Prepare for the dredging.  In one shallow dish place flour seasoned with salt and pepper, in another bread crumbs, and in a third 2 beaten eggs mixed with 2 T. of milk.
  • Roll the potato balls through the flour, then the egg mixture, then the bread crumbs
  • Return the potato balls to the fridge for another 30 minutes.
  • Heat veggie oil in a fryer or deep frying pan to 350 degrees
  • Add the potato balls, only a few at a time, to the hot oil.  Be careful not to overcrowd the pan.  Cook for 4-5 minutes, turning once partway through.
  • Enjoy!

Sweet Chicken Bacon Wraps

These chicken bites are savory and sweet all at the same time.  The crispiness of the bacon sets off the tenderness of the chicken perfectly.  I served this as the protein part of our dinner one night because I just couldn’t wait any longer to try them – and now that I have, they’ll be a regular part of our party menu.

These wraps are super simple to make, and if you are making them for a party, you could have them prepped ahead and in the fridge, ready to pop in the oven when your guests arrive. 

Here’s what I did:

Cut a pound of skinless, boneless chicken breasts or tenders into one-inch square pieces.  Cut 1/2 pound of bacon strips into 1/3s.

Wrap each piece of chicken with a strip of bacon and ‘pin’ with a toothpick.  (I also stuck a small sliver of onion into each.  It tasted great, but I think it would’ve been better if I had caramelized the onions first so that the texture would be more similar to that of the chicken.)

In a small dish, combine:

2/3 c. brown sugar
1 t. ground red pepper
1 t. chili powder
dash of freshly ground black pepper

Dredge each appetizer in the brown sugar mixture and place on a baking rack on top of a foil-lined baking sheet.  (I used a broiler pan, which kept most of my meat out of the grease.)

Bake for 30 to 35 minutes at 350 degrees.

Enjoy!