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The Value Guru Wants You...if You Want a Prize

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Are you a fan of The Whole Deal in-store value guide? If so, here's a sneak preview of the special December issue we're putting together. It will focus around giving and entertaining on a budget and feature several recipes for amazing "small bites" party food that cost less than 50 cents per piece-many much less than that!

I know, I know, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. And this year we also want some help from you! Simply use the comments space below to share your own favorite value-focused "small bites" holiday appetizer recipe that costs less than 50 cents per piece. If your favorite is selected as our favorite of all the entries, we'll send you a $50 gift card and print your recipe in The Whole Deal. But, hurry up, the deadline is October 5th!

Good luck...I can't wait to get a taste of your ideas.

And, if you haven't already, be sure to sign up for The Whole Deal e-newsletter. You'll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Tune in to our Whole Story blog each Wednesday in October for a special value-focused weekly contest!

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585 comments

Comments

Michele Powell says …

Spray baking pan with olive oil spray. Cover baking pan with whole wheat saltine crackers. Drizzle melted dark chocolate over crackers. Springled ground nuts over chocolate (your choice, I use walnuts!) Bake at 350 degrees about 5-6 min. Let cool Break up crackers into bite-size pieces..yummy!

Camille S. says …

Religiously after school my sisters and I would eat our snack of the day, never really knowing what to find in the fridge. A personal favorite we came up with are what we called 'Goat Cheese Crunchies'; cut sourdough bread into slices (size of preference) and spread goat cheese on it. Put to toast in a toaster-oven for about 2 min or until the cheese is golden on top. Let it cool off. Sprinkle with thyme or herbs for color and taste. Ready to serve as is, or for more delight add a slice of turkey breast, ham, or olive slices. Enjoy! :)

Pam S. says …

Easy, Festive, Healthy and always a Hit for both adults and kids. I slice 2 red and 2 green apples very thin. Place in a ziplock bag, sprinkle in some lemon juice and shake to cover apples (to keep the apples from turning brown). Take one 6 or 8oz container of vanilla yogurt, stir in a teaspoon of cinnamon. My dad always said it is all about presentation....take a large plate, alternate the red and green apples around the plate, put the yogurt in the middle for dipping. Delicious!!

Meg says …

My quick, easy, crowd-pleasing and tasty holiday party app is simple. - Slice a baguette into 1/2 thick pieces - for larger pieces, slice on an angle. Put the slices on a cookie sheet, single layer and put in 350 degree oven for about 7 minutes until just starting to toast (but the middle is still soft). Put a slice of cold smoked salmon (lox) on each piece of bread, add a dollop of creme fraiche, then top with a little piece of dill. THe only work you have to do during the party is restock the serving tray as these are popular.

Brenda says …

Christmas Cukes Ingredients: 2 English cucumbers 1 can refried black beans 1/4 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. chili powder 1/4 tsp. dried chipotle powder 1/4 tsp. smoked paprika 1/4 tsp. sea salt finely diced red pepper (or tomato), for garnish sliced scallions, for garnish Directions: If desired, the cucumbers may be striated using either a fork or a knife. Slice the cucumbers into 1/4 in. rounds (approx. 20 pieces). In a bowl, mix together the refried black beans with garlic powder, onion powder, chili powder, dried chipotle, smoke paprika, and salt. Either pipe or spoon the bean mixture onto the cucumber rounds. Finally, garnish with red pepper (or tomato) and scallions.

Mary Rudolph says …

Friends and neighbors like the CROUSTILLANTS that I have brought -- warm crackers that taste like comte and parmesan. They're special little bites. 2 C shredded Comte or Gruyere cheese ½ C grated Parmesan 7 T unsalted butter 3/4 C flour Pinch of cayenne pepper 2-3 T chopped chives Coarse sea salt 1.In food processor, combine Comte, Parmesan, butter, flour and cayenne. Process until well combined and crumbly– 40 – 6- seconds. If mixture does not stick together enough to shape into a log, try mixing in 2 T of vodka – the alcohol will dissipate during baking, but the liquid will help make the mixture workable and the crackers will be crispy, not tough. 2.Transfer mixture to piece of plastic wrap and shape into a log about 2 in in diameter and 6-7 inches long. Roll up in plastic wrap, patting it as you do so that it forms a smooth even shape. Refrigerate 1 hour to overnight. 3.Preheat oven to 350. Unwrap dough and slice into rounds ¼ in thick. Arrange on ungreased baking sheet, spacing rounds about 2 in apart. Sprinkle with chives and sea salt. 4.Bake crackers 1 sheet at a time until golden brown 10 – 15 minutes, rotate pan from back to front halfway through to ensure even browning. Remove from oven, transfer to a platter or plates and serve immediately. 24 – 28 crackers. Note: This recipe originally called for 6 T unsalted butter and 1 C flour but that was too dry to form into a log and impossible to slice into rounds. Try the vodka addition if adjusted recipe results in mixture too-dry to work into a roll.

Danica Pike says …

Danica’s Low Fat Healthy Pesto & Sun Dried Tomato Cream Cheese/Pesto Spread This is my favorite goto appetizer for the holidays. It can all be made from scratch or you can take a shortcut and buy store bought pesto. It is festive during Christmas since the colors are red, green and white. The best part is it's healthy! STEP 1 - MAKE YOUR PESTO OR BUY IT. Danica’s Healthy Pesto 1) Blanch 1 – 2 cups of basil leaves. (To blanch – add to boiling water for 1-2 minutes and remove. Drain and run under cold water.) Set aside. 2) Add 1 chicken or vegetable bouillon cube to1/4 c hot water. Set aside. 3) Combine in the food processor (a blender will also work): blanched basil, 4-5 cloves of fresh garlic, 1-2 teaspoons of olive oil. Add about 1-2 teaspoons of chicken broth – (Only use the amount of chicken broth needed to blend ingredients. You will not use the entire 1/4 c.) 4) Blend the ingredients in the food processor until creamy and well blended. 5) Pour blended mixture into a bowl and stir in parmesan cheese to flavor (I like to use about1/2 c or so – to absorb liquid.) 6) Drain excess liquid. And since I am pretty sure you will ask, here is the recipe for the Sun Dried Tomato Pesto Cream Cheese Spread. It is fabulous with crackers or bread and I make it almost every Christmas (due to the colors!). STEP @: Sun Dried Tomatoes 1 9 oz. Jar of Sun-Dried Tomato Spread made by California Sun Dry Foods (preferable as this spread is seasoned and provides additional flavor) or – Drain 1 small jar of marinated Sun-Dried Tomatoes. Run them through the food processor until it forms a thick paste. STEP 3 ~ LAYER THE SPREAD Use the Pesto Recipe Above. 1 – 2 squares of low-fat or regular cream cheese. You can also use the large plastic container of cream cheese. Spray a flexible plastic bowl with non-stick cooking spray. Start layering with either the Sun-Dried Tomato Spread or Pesto. Alternate with thick layers of cream cheese. You may need to soften the cream cheese in the microwave for a few seconds in order to get it to cooperate. Refrigerate. If the spread will not pop out of the mold easily, then place it in the freezer for about a half-hour to an hour to set. Serve with a variety or crackers and/or a sliced sourdough baguette. Enjoy!

Alicia A says …

For a quick easy holiday bite I buy a family sized pack of already baked croissants. I put them in a 350 degree Fahrenheit oven for 2-3 minutes, until warm, and drizzle a small bit of condensed milk over them and its done.

Diana Acres says …

Chicken Sausage Balls 3 cups whole wheat pastry flour 3/4 tsp salt 3/4 c nonfat dry milk powder 2 TBS Baking Powder Mix these ingredient together in a large bowl Add 1 pound Chicken Sausage (Chicken Spinach Feta or Italian Chicken Sausage Hot or Mild) 4 cups shredded Cheddar cheese (16 ounces) 1/2 cup grated Parmesan Regianno 1/2 tsp dried Rosemary 1/2 tsp parsley flakes Mix all ingredients together thoroughly and shape into 1 inch balls. Place balls side by side in a 9x13 pyrex that has been sprayed with nonstick cooking spray and bake for 20 to 25 minutes in a 375 degree oven. Makes 6 1/2 dozen.

Cathy Benedetto says …

Grate a medium carrot in the food processor. Change to the metal blade and add 1/2 tsp each of grated lemon peel, grated fresh ginger, finely minced celery leaves, turmeric, and ground coriander. Roughly chop 1 T each of parsley and chives and add to bowl of processor. Pulse to mix. Add 8 oz Horizon cream cheese and 4 oz of Whole Foods goat cheese. Process until well combined. Refrigerate for at least an hour. Grind 1 cup of pecan pieces. Form 1 inch balls of the mixture and roll in the pecans. (May be made up to a day in advance.)

Rhonda Campbell says …

This is so easy and the flavors work really well together. Put a dollop of cream cheese on each pitted prune and add a light sprinkling of paprika.

Melynda says …

I have two recipes to share: 1. Salmon Tortilla Roll-Ups. First make the salmon dip using 1 can of sockeye salmon (drained and skin removed), 8 oz cream cheese, 2 tbsp lemon juice, fresh dill, and green onion, plus 1/4 tsp freshly ground pepper. Put the salmon (bones included, making this recipe rich in calcium!) into a food processor, along with the remaining ingredients and process until smooth. Spread 1/4 c. of the salmon dip on each 10-inch flour tortilla and place a green onion at the one end of each tortilla and roll it up. Cut the tortilla on an angle into 5 diagnol pieces. Place on a platter garnished with lemon wedges and sprigs of fresh dill. 2. Goat Cheese Dip: I don't have the measurements to this recipe but don't worry, this one can't go wrong. Cut a log of firm goat cheese into discs (about 1/4" thick). Place in shallow baking dish and top with sundried tomatos (julienne cut). The sundried tomatoes should be either those set in oil (if so, use paper towels to remove oil) or boiled until soft. Next, make the dressing... 2:1 ratio of oil:balsamic vinegar. Add 1-2 cloves freshly minced garlic, a few splashes of soy sauce and a pinch of dried rosemary. Shake dressing and pour over goat cheese and sundried tomatoes. Garnish with fresh black kalamata olives and a few sprigs of fresh rosemary and serve with a freshly baked baguette. Guests may choose to dip or spread the goat cheese on their bread. enjoy!

Sue Bengtson says …

Cream Cheese Balls 8 oz cream cheese softened 1 cup cooked ham, finely chopped 1 teaspoon prepared horseradish 1/2 teaspoon dry mustard 1 tsp hot pepper sauce 1/2 cup nuts finely chopped Thin pretzels for picks ***Allow several hours to chill*** Combine cream cheese,ham,horseradish,dry mustard & hot sauce in small bowl, mix well.Shape the mixture into 3/4" balls,roll in chopped nuts,cover,refridgerate for several hours,transfer to serving platter, insert pretzel sticks, Serve chilled. Makes about 48 appetizers.

Jana says …

I love goat cheese on Wasa with orange marmalade on top, and the pretty goat cheese-marmalade layers are just as delicious on smaller thin crackers, cucumber rounds, or carrot curls served on a tray.

Michele Miller says …

Holiday Quinoa Salsa. 1. 1 Cup of Cooked Quinoa, 2. 1 Large Can of Fire Roasted Crushed Tomatoes. 3. 3 finely sliced green onions (Optional). Mix all ingredients together, and serve with organic tortilla chips or lightly toasted pita wedges. Your guests will constantly ask you, "what is in this, it's so delicious?!" They do not expect such a zesty taste and hearty texture. Perfect to dazzle their pallets, and fill their tummies with just a few pennies.

Lisa Horine says …

My sister made this for me once and I just can't get enough. It is simple quick and so flavorful. Most of all, it is inexpensive but you couldn't tell by the taste. White Bean Bruschetta 1 15 oz. can cannellini beans (drained, but not rinsed – I leave a little liquid) 1 large clove garlic (I always add more) ½ tsp. chili flakes 1/3 cup oil packed sun dried tomatoes, drained and sliced ¼ inch thick 10-15 fresh basil leaves, thinly sliced 2 tbsp. olive oil salt and pepper to taste Heat pan, and warm olive oil. Saute garlic until lightly toasted. Add chili flakes. Cook for 10 seconds, then add basil leaves (do so carefully as basil may splatter some oil). Add white beans, sun dried tomatoes and salt and pepper. Heat through. Serve warm, with toasted or fresh bread slices. Even can be eaten with pita chips

Helen Brotherton says …

Fancy quiche squares. Cheat by grabbing a box of biscuit mix. Mix up with water for the 'Bisquit recipe' on the box. Press biscuit mixture on the bottom of a greased 13x9 pan. In a bowl, whip up with fork 6 to 8 eggs, then add some chopped onion, parsley, chives and shredded cheese. Cubes of veggie sausage is good too. Pour this egg mixture over the pressed biscuit layer. Bake 350 degrees for about 25 min. Middle rack. Check to make sure the eggs are cooked . Cool for 5 minutes, cut into smallish 2" squares. Perfect for the party platter.

Deirdre Lamond says …

Inexpensive small bites; 12 slices hard salami, 1/3 cup whipped cream cheese, 24 slices of jarred (or fresh) jalepeno peppers. Spread cream cheese on salami. Place 2 peppers on and roll up . Slice in half and secure each half with a toothpick. Makes 24 servings.

Gabriela N. NOlen says …

This is so simple and kids love to help. Use presliced rectangular honey ham slices, spread softened cream cheese on each in a nice thin layer, add your favorite type of pickle (we love sweet/buttered pickles) to one end of the ham slice, roll it up, then slice. You can usually get up to four individual ham roll-ups from each. Let your helpers eat the "ends" that are cut off. Arrange the roll-ups on a festive dish and, if you have some decorative toothpicks or bamboo skewers, stick those in the middle. The plate will be emptied in no time. If you have the time, add scallions or mint or basil to the cream cheese and whip.

Karen V says …

Pitted Medjool dates, stuffed with goat cheese and an almond, then wrapped in bacon and drizzled with maple fig dressing. Put in the broiler until bacon is done. My friends can't get enough of these! I'm required to make them for every girls' night..

Doretta Whalen says …

These canapes can't be beet! beets crackers organic goat cheese chopped pistachios dried tarragon Roast a few beets in double ply aluminum foil on 400 for 45 minutes. Or use canned beets if you can't find the fresh. Spread organic goat cheese on salted crackers. Sprinkle chopped pistachios on this layer. Slice beets into slices, then quarter slices, or if desired, cut beet with a cookie cutter into small star for other festive shape. Sprinkle with dried or fresh tarragon for a delicious, nutritious, red and green taste treat.

Alison Karpstein says …

My favorite holiday appetizer is cream cheese drizzled with soy sauce and topped with sliced green onions and toasted sesame seeds. Serve with whole wheat crackers (similair to Triscuits). Inexpensive and super delicious!

Sally Milo says …

One of my favorite appetizers: Toasted sour dough 3" squares topped with roasted garlic (spread it on), a bit of brie & a couple strips of roasted red peppers on top. If one eats 2 squares, the price comes out to less than 50¢ per person.

Liz K says …

Make your favorite mole (beef or chicken) and serve it on a tortilla chip or baked corn tortillas in mini muffin tins! DELIC and affordable. My fav recipe . . . Heat 1 teaspoon canola oil in a nonstick Dutch oven over medium heat. Add 1 large onion, chopped and 2 minced garlic cloves, stirring frequently, until golden, about 7 minutes. Add 1 tablespoon unsweetened cocoa powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/2 teaspoon dried oregano. Cook, stirring constantly until fragrant, about 1 minute. Add 1 (14 1/2 oz) can diced tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, about 8 minutes. Stir in 1 (15 oz) can pinto beans and 1 cup cooked finely chopped chicken (I prefer thigh meat); return to a simmer and cook until heated through, about 3 minutes. Scoop heaping tablespoon-fulls onto chips or into corn tortilla mini muffin molds. Sprinkle with cheese, dollop with sour cream or guacamole.

Terri says …

One of my favorite super easy appetizer recipes: Roll out one sheet of puff pastry. Center a round of brie on the pastry. Spread apricot preserves or homemade blueberry chutney over the top and sides of the Brie. Fold up edges of the pastry to completely seal the Brie. Bake at 350* for 30 minutes or until the pastry is golden. Serve with wheat crackers and/or homemade crostini. YUM! I also am know for killer good pate and would be happy to share the very easy recipe.

Linda says …

Easy Peasy Stuffed Figs Wash and cut ripe figs in half. Spread the top of each half with a small amount of a soft goat cheese brie. Drizzle with a touch of a good balsamic vinegar, even a fig flavored balsamic, if you have it. Plate and serve at room temperature. It sits out well!

Gisela Mulcahy says …

Quesa-dippers: 2 flour or whole wheat tortillas 1/4 cup refried beans 1/4 cup grated cheddar cheese 1 T olive oil salsa, sour cream, guacamole Spread refried beans on one tortilla. Sprinkle grated cheese over beans. Top with 2nd tortilla. Fry in olive oil until golden brown on both sides, about 2 min. Cut fried tortillas into 8 wedges. Top with dollops of salsa, sour cream, guacamole, or dip wedges into condiments and enjoy. Makes 8 appetizers

Julie says …

My grandmother used to make something similar to this. Unfortunately, I cannot find her recipe so I made up my own. Coconut Date Nut Balls Ingredients: Dates (take the pit out) Pecans or pecan pieces (any other nuts can be used instead of or with the pecans) Cocoa powder Coconut (un-sweetened) Place the dates in a food processer. You may need to add a little water. Add cocoa powder, nuts, and a little coconut. (I sometimes add protein powder and other nuts/seeds.) Blend until it's a thick paste (not too gooey). All ingredients should be added to the desired taste or consistency. Form the paste into balls and roll in the coconut. Enjoy!

Annemarie Pietila says …

My favorite snack or appetizer is this: spread a large plate or individual plate with hummus. Top with your favorite fresh salsa. Serve with tortilla chips, pita chips or crackers.

Anna K. says …

Smoked Salmon Dip: 1 envelope smoked salmon (3 or 4 oz., maybe?) 1 8 oz. pkg. cream cheese, softened a little tabasco sauce, salt and pepper to taste Mix well, and refrigerate a few hours to let the flavors develop. I like to take it out and let it soften some again before serving. It's easier to dip/spread this way, and the flavor is better. This dip is great with Fritos to dip, or with a nicer cracker to spread it on. Inexpensive and easy.

Sabrina Chapman says …

Easy and delicious I've been entertaining with this for years. Peppedews from the olive bar Stuff with the Smoked Gouda Pimento cheese Place on a tray and sprinkle on chopped Italian Parsley. Its colorful and a taste sensation and very quick and easy! Thanks for your consideration. Sabrina Chapman

Amy says …

I have no idea if something like this was already added - I didn't read all 500+ comments, but here goes: Whizz up two cans of drained chickpeas in the food processor with a bit of lemon juice, olive oil, salt, and pepper until it's a little chunky. Then spread on crostini toasts or (my favorite) char-grilled ciabatta slices and pour a little more olive oil over the top. Sprinkle with some fresh thyme and sea salt. It's simple, cheap, healthy, and delicious. You can also do this with white beans or eggplant, or a combo of whatever you like.

mary ellen lubow says …

My tidbit is Fried Pepper Dip: 1 (6 oz jar Progresso sweet fried peppers with onions; 2 c. shredded cheese ; 3 beaten eggs; Place peppers in bottom of pie pan, top with cheese and pour beaten eggs on top. Bake 20 minutes in 400 degree oven. Serve with crackers. Bon Appetit!!!

JoAn K. says …

NuThin Almond or Hazelnut Crackers Organic, spreadable cream cheese Solterra Spicy Peach Jam (or other favorite jam) Spread cream cheese on crackers. Top with jam. Serve on a special plate. These are really good, and gluten-free.

JoAn K. says …

NuThin Almond or Hazelnut crackers Organic, spreadable cream cheese Solterra Spicy Peach Jam or other favorite jam. Spread cream cheese on each cracker. Top with your favorite jam. Enjoy! Note: This is also a gluten-free recipe.

Barb Pitocco says …

Mushroom Bun Appetizers i small box mushrooms, chopped 1 Tbsp. butter 1 small onion, grated 1 large cream cheese 1 egg yolk salt pepper Saute mushrooms in butter. spread on small size hamburter buns. Broil until lightly golden.

Bee says …

I love to make a quick bean dip to serve with pita chips that I make myself (read: incredibly cheap). I cook a few cups of black beans. Add a package of Simply Organic fajita seasoning. Cut up a few tomatoes, green onions, and parsley... add it all to the beans - let it simmer for 10-15 minutes. Cut up pita bread into bite sized triangles, brush with olive oil, and bake in the oven for 20-25 minutes at 350deg.

Holly R says …

I love to make spiced garbanzo beans. Just drain and towel-dry a few cans of garbanzos, toss them in a hot pan with a drizzle of olive oil and sprinkle them with any spice combination you like, as well as a few pinches of salt. I prefer Smoked Paprika and a little cumin. At around $1/can for the beans and just a fraction of pennies for a few pinches of spice, it's cheap, delicious and healthy.

Andrea says …

I make mini-samosas. I make a double batch of pie crust in the food processor, refrigerate over night, then roll out into large rectangles the next day, and cut 4" x 4" squares. For the filling I boil a few pounds of potatoes, mash them up, saute a large diced onion, a bag of frozen peas, and a few tablespoons of curry powder. I then mix potatoes and peas together and drop spoonfuls on the crust. Pinch up the corners of the squares and seal with a little water. Bake at 375 until lightly golden. Serve with mango chutney and any other easy to make sauces. I've never even thought to price these out because I always have the ingredients stocked in the pantry or can pick the up for a few dollars. They're easy to make, affordable, impressive, and filling.

sara says …

A very reasonable appetizer is spiced homemade tortilla chips. I take a flat tortilla chip, some plain, some wheat, and some spinach, and cut each circle into 8-12 triangles. Arrange all the triangles onto a nonstick foil. Spray the traingles with a bit of cooking spray. Top with your favorite spices to include garlic powder, onion powder, sesame seeds, poppy seeds, red pepper flakes, be creative! Cook the homemade tortilla chips at 425 for 5-10 minutes. Watch carefully that they do not burn. Serve with homemade hummus! Enjoy!

Elaine Whisenand says …

Red and Green for Christmas Vegan Pizza Rolls Yield 72 pieces 6 sheets whole wheat phyllo (Phyllo Factory Brand) 1 1/2 cups pizza sauce (Muir Glen Organic Brand, 15 ounces) 1 pack soy pepperoni, diced very small (Yves Brand, 4.2 ounces) 1 large onion, diced very small 8 oz soy cream cheese softened (Tofutti Brand) 1 cup soy Mozzarella cheese, grated small (Follow Your Heart Brand; or Lisanatti Brand Shreds) 3 tsps soy parmesan cheese (Parmazano Brand) 1/3 cup fresh green bell pepper, diced very small 1/2 tsp. Italian seasoning (Whole Pantry Brand) Optional: 1/2 cup Pizza Sauce for dipping 1.Preheat oven to 400 degrees and line a baking sheet with parchment paper. 2.Grate cheese; dice onions, green pepper and pepperoni. 3.Mix Italian seasoning into the pizza sauce. 4.One at a time, cover each sheet of phyllo with soy cream cheese, pizza sauce, parmesan cheese, Mozzarella cheese, onions, green pepper and pepperoni. 5.Roll pastry up (like a Swiss roll) and cut into 12 pieces each sheet of phyllo 6.Place on a baking sheet phyllo side up. 7.Bake 15-20 minutes till bottoms are browned. * All brands are available at Whole Foods Market

kari says …

I like phylo with cranberry sauce in the middle.

CareyJ says …

Slice up some baguette and brush with olive oil (you can also rub with garlic if you'd like) then either toast in the oven or on a non-stick grill pan. Top with olive tapenade (either homemade or store-bought) and small piece of smoked salmon, or keep it vegetarian friendly with thinly sliced cucumbers instead. Cheap, fast, easy and tasty!

Yemel Bryan says …

Great! I always get your printed newsletter at my local store. I would like to see more vegetarian and vegan recipes. Also, more info about the "green" options you have for plates, cups, etc.. I know many people are not aware of them yet! Thanks!!!! A true WF lover!!!

Galang B. says …

When it comes to holiday potlucks, I always grab the appetizer slot because I don't have a lot of time to fuss. I start out with a few onions (thinly sliced) and carmelize them until nice and sweet, adding a bit of finely chopped rosemary near the end. Toast baguette rounds for a few minutes until they're golden brown. Spread the rounds with a little goat cheese and top with a small spoonful of the onion mixture. Easy and tasty!

Bethany M. says …

I am a college student so I love cheap and quick food! My mom made this one year as an appetizer, but I sometimes make a sandwich out of it too!! I call it Garbanzo Bean Olive Spread. Take one can of garbanzo beans and drain it, but keep some of the liquid. Put the garbanzo beans in a blender and lightly blend, it will clump up so you now have some decisions. You can add either a little bit of the garbanzo bean juice that you saved or a little bit of mayo. At the same time add between 1-2 teaspoons of soy sauce or Bragg's Liquid Aminos which is a great alternative.Start with 1 teaspoon because it can get very salty very quickly. To give a little kick to this spread finely chop 2-3 spring onions and add it to the blend. Puree the blend until it reaches your desired texture. You may have to add some more garbanzo bean juice or mayo to get it to blend. When all the Garbanzo beans have been sufficiently pureed chop up a can of black olives and mix the spread together with the olives using a spoon. You can put this spread with chips, but it is really really really good on a piece of whole wheat bread that has been lightly buttered with Organic Earth Balance. To make appetizers simply cut the crust off the bread and cut it into four squares then top with a little (seriously little, if you dice it, just put one little piece...in less you really like it...I don't!) red pepper for color! And there you are a wonderful, creamy, healthy snack for very little! Ingredients: 1 can Garbanzo beans 1 can black Olives ( I only use maybe 3/4 of the can) 2-3 Spring/green Onions Soy Sauce or Liquid Aminos (Mayonnaise - optional) (Red Pepper- Optional) Whole Wheat bread or corn chips Butter- ( only if you are using the bread) I like to use Organic Earth Balance

Terri Hendy says …

Vegan Stuffed Mushroom Caps - (No Rennet) Makes about 50 medium size caps. 1 - 6 oz. bag Horizons Organic Cheddar Cheese 50 medium size white mushrooms, cleaned with stems removed 2 1/2 - cups Panko Bread Crumbs 1 - 5.25 oz. package of Morningstar Bacon, roughly chopped 2 - eggs, beaten 1 - large, finely diced yellow onion 1 - large, finely diced red pepper 2 - cloves garlic, minced 1/2 cup - chopped parsley 1/3 cup - dry white wine salt and pepper to taste 1/4 cup Extra Virgin Olive Oil 1 stick butter, melted Saute bacon, onion and pepper in olive oil until tender, add garlic and turn off heat, set aside mixture. Combine all other ingredients, except the mushrooms, and then add bacon, onion and pepper mixture. Stir to distribute everything equally. Add more bread crumbs if too wet, or a little water if too dry. Fill each mushroom cap with the breadcrumb mixture and bake in a 350 degree oven for 20 minutes or until brown and bubbly on top. Serve immediately.

Raven says …

We are really partial to bacon-wrapped stuffed jalapeño halves. Cut large jalapeños in half and remove seeds and veins. Soften some cream cheese and, if you like, mix it 3:1 with another of your favorite shredded cheeses. I like pepper jack in mine. Then stuff your pepper half with the cheese mixture. Wrap the whole thing in either a whole or a half strip of bacon. Secure with a toothpick. Put them in a baking pan and cook them uncovered in the oven at 350 for 45-60 mins depending on how well done you like your bacon. These are also very very good wrapped in venison instead of bacon if you are lucky enough to get some.

Christy says …

Bacon wrapped dates!!!!!!!!!!!!! They are salty and sweet and pure delishiousness!!!!!!!!!! Preheat the oven to 350 degrees. Pit dates with your fingers or a paring knive, or try to purchase prepitted dates....even better if the are organic. Cut the bacon in half and simply wrap the date in the bacon. Place on a baking sheet, look for one with sides to catch any additional bacon grease to avoid a mess. Bake for 15-20 minutes or until crisp! If you want to go the extra mile you can make a variety...some people stuff with blue cheese or goat cheese.

Becky says …

My favorite "small bites" recipe is so easy: a dab of beautiful, rich cheese (brie, etc) on a crisp cracker (rice is awesome - same for spelt!), then a dollop of jam or small piece of tart/sweet apple! That's it! You can even microwave for a few seconds for a yummy, warm treat!

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