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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

AB says …

Black bean dip is the cheapest and most delicious appetizer! I buy 2 cans (each 15oz) of black beans, cut up a medium white or yellow onion, sautee the cut onion in about 2 tbsp of butter, throw the beans in (with the juice, do NOT drain!) and add some spices (cumin, crushed red pepper, garlic powder, doesn't need salt but you can add)- walaa! Cook it until the juice is gone and the beans are almost solid- then let it sit and it will thicken. Makes a ton, but it's always gone!... Pair with pita chips or I generally use tortilla chips. You can add some tomato if you wish.

Kate says …

I take a roasted chicken shred the meat for a couple meals. For my small bites I take half the chicken chop it up. Mix in shredded carrots and Toby's Feta Dressing and fill the 365 mini wheat pitas halved. Garnish with a cucumber slice. If I have yogurt I make a tzatzki sauce to accompany the pitas.

lynn collver says …

I love to offer a giant bowl of crisp,cool,UNCUT,fresh fruit and a variety of dips (and don't forget the peanut butter)and crackers. Simple and to the delight of those who are looking for stressfree ways to enjoy the evening these really hit the spot! Small bites means frosted grapes,frozen after washed and rolled in sugar,served chilled! Beautiful and excellent in taste! By the way,there is no better place to find unusual crackers & dips than at Whole Foods! Collect different types of crackers from now until your holiday party,it's easy on the budget and leaves simple shopping at the last minute. Take it easy,your quests will love you for it !

Carol S. says …

~One very long English Cucumber ~One Container Tofutti Cream Cheese ~ 2-3 drops of Annie's Vegan Worchestershire Sauce 1/2 of a mock veggie or chicken boullion cube crushed to a powder 1/2 cup ground Walnuts (or Ground Pecans or Ground Pistachios if on sale) 1 tsp crushed Parsley 2 minced Garlic Cloves 1/4 cup minced medium Vidalia Onion pinch Salt, 1/8 tsp Black Pepper, and...Paparika and Dill Weed to dust the tops. In a medium mixing bowl mix the cream cheese, Worchestershire Sauce, crushed boullion cube, ground nuts, parsley, garlic, onion, salt, and pepper together, thoroughly; cover and set aside in the fridge - on a middle shelf toward the front. Slide tines of a dinner fork down the length of the outside of the cuke to make those neat, decorative grooves. Slice off ends of Cuke(enough to get rid of the pointy ends). Slice *Cuke "coins" 1/8 to 1/4 in. thick. *If you find a really long cuke, you will end up with, at least 3 - 4 dozen "coins". Place coins on a decorative platter. Take out filling mix from the fridge and stir 'til as smooth as can be! If you have a decorator with a medium tip, place cream cheese mixture in decorator then spritz mixture on the "coins" - evenly, equally, and generously. Dust appetizers with dill weed and paprika. If you can find sliced black olives on sale, a slice on each of these really adds to the presentation, taste, and texture - Enjoy! ~I've figured these come to, about, 35 to 42 cents each. Vegan AND Delicious!! (P.S. - sometimes I ad 1 -2 heaping teaspons of Follow Your Heart Vegan Veg Mayo, & it still keeps it under 50 cents per appetizer).

darnell griffin says …

Stuffed Celery 1 stalk of celery cut into 3-inch pieces 1 8-ounce tub of dalmon flavor soft cream cheese at room temperature Wth a spoon or cake icing piping bag with star tip, fill celery pieces with the salmon spread. arrange on a decorative platter. Serve. Easy, Quick and inexpensive.

Sheila Freedle says …

CREAM CHEESE APPETIZERS: Loaf of Sliced Bread 1 Large Block Cream Cheese (softened) 2-3 Tbsps. Milk 1-2 Tbsps. Worcestershire Sauce Salt & Pepper (to Taste) Garlic Powder (to Taste) 1 Small Jar Pimientos Chopped Parsley Chopped Chives 1-2 Jars of Ready to Eat Shrimp Cocktail 1 Small Jar Green Olives Cut bread slices into small "rounds" (you can get about 3-4 rounds from each slice - the leftover bread can then be used for turkey or chicken stuffing later on!). You can either keep the "rounds" soft, or lightly toast them on a pan in the oven. Mix together the softened cream cheese, milk, Worcestershire sauce, garlic powder, salt and pepper (may use any preferred spices to your individual taste). Spread bread rounds with cream cheese mixture. Garnish the "rounds" with a wide array of toppings - I like to put thinly sliced pimientos strips with chives on some, the shrimp cocktail mixture with some parsley for garnish on others, and a few chopped or sliced green olives on others with maybe a couple of thinly sliced pimiento strips on top for some extra pizzazz!! These little appetizers look colorful and beautiful on a large tray, and they get gobbled up quickly! People always want to know "how I made these", and they always get "rave" reviews! You will enjoy the compliments you receive on these tasty little treats, while knowing that you didn't spend a fortune creating them. Plus, you can get creative by using just about ANYTHING for toppings! Go Wild!!!

CJ says …

Long grain rice and spicey tomatoes sauce with turkey meat and black beans.

Tonya Formby says …

I'm not much of a big cook so one of my favorites is the Cedar's Artichoke and Kalamata hummus ($2.99) and a bag of Stacy's Naked baked pita chips ($5.99) Put into a nice serving dish and you have a great, easy and delicious party dip!!

Laura Nelson says …

Choco-Nut Pretzels 1 cup white chocolate chips 1 cup semi-sweet chocolate chips 1 cup brown sugar, packed ½ cup butter 2 cups whipping cream ½ tsp vanilla extract 1 cups pecans 1 cup almonds 25 large pretzel rods In a saucepan, combine brown sugar, butter, and whipping cream. Bring to a boil over medium heat and simmer, stirring constantly, for about 15 minutes. Remove from heat and stir in vanilla. Cool until thickened, after about 15 to 20 minutes. While the dip is thickening, chop the nuts and the white and semi-sweet chocolate chips in a food processor. Once the caramel dip has thickened, dip each pretzel into the caramel mixture, covering 1/2 of the pretzel. Then, roll the pretzel into the nut and chocolate chip mix. Let them stand on wax paper until the caramel has set. Makes 25 pretzels.

Auroragold says …

Tortilla roll-ups! They can be made ahead of time, are festive looking and can contain fillings to meet any and all tastes (yes, even kids). Before the party: simply lay out a tortilla of your choice (plain or flavored) and layer fillings (examples follow). Roll up, wrap in plastic wrap and refrigerate Day of the party: after removing the roll-up from the refrigerator, remove the plastic wrap and slice into pin wheels. Arrange on platters. Filling options are limited only by your imagination: turkey, gouda and cranberry sauce ham, swiss and champagne mustard salami, provolone and dijon roast beef and roasted red peppers peanut butter and jelly banana and apple butter Don't forget some vegetarian options! You can also leave the sauces/spreads in labeled bowls instead of spreading on the roll-ups

Marla B. Hughes says …

Appetizer Sized Spinach Balls 2 packages chopped spinach (thawed and drained well) 1 cup fresh shredded parmesan or romano cheese 4 beaten eggs 1/2 cup butter, softened 1/2 cup cream cheese, softened 1/4 cup finely minced sweet onion 1 1/2 cups seasoned stuffing cubes 1/4 teasp. garlic powder 1/4 teasp. ground pepper 1/2 teasp. salt Cream together softened butter and cream cheese in large bowl. Add rest of ingredients to bowl and mix well, incorporating everything together. With wet hands, shape mixture into teaspoon sized balls. Place on lightly greased baking sheet and bake at 350 degrees for 18-20 minutes. May be served warm or at room temperature. Makes approximately 36-42 spinach balls.

colleen says …

I made these yesterday for a party and they were gone in minutes! I call them "bacon crisps". Only 3 ingredients - Top rectangular crackers (I use whole grain) with a small square of parmesan cheese. Wrap 1/3 of a slice of bacon around the cracker (completely covering the cheese), place them on a broiler pan and bake them in the oven @ 200 degrees for 2 hours. The best part is they can be eaten hot or cold, they make your house smell fabulous and if you can wait to eat them after the yummy smell, they can be frozen.

Susie Mershon says …

I have made these before and everyone loves them. Take crostini bread (or crackers) and spread evoo on them. Bake until they are toasted. When cooled to the touch spread some soft goat cheese on them and take a peppadew pepper and put a small piece of pepper on the top. They are yummy!

Arlene Kreit says …

add this ingredient to recipe submitted for Buffalo chicken dip---one package of cream cheese softened.

jade says …

I started making a White Bean-Tomato-'Un-Chicken' dish several years ago. I'm a long time vegan so I use a mock 'chicken'. It makes an excellent side dish, or you can spoon it onto toasted Italian bread, Bruschetta-style. You need one can of small white beans. Either a dozen sliced grape tomatoes, or a can of fire roasted diced tomatoes. 1 bay leaf. 1 shallot. A small (about 3/4") strip of 'unchicken' breast. I like May Wah's "Healthy Chicken". Seasonings: a lemon wedge, garlic granules, salt, black pepper, a dash of soy sauce. Drain the beans. Heat the 'un-chicken' strip until it's warm. Dice it. Set is aside. Dice the shallot. Squeeze the lemon wedge into an ounce of water. Heat a skillet over a medium flame. Once it's hot, pour in a small amount of olive oil and coat the pan. Add the shallot and stir until the edges are brown. Then add the beans, tomatoes (or sauce) and bay leaf. Stir. Add all of the seasonings and the lemon water. Add the 'un-chicken'. Lower the flame to low. Let cook, stirring occasionally for about 5 minutes.

Arlene Kreit says …

important: Ingredient to be added to my Buffalo chicken dip is one package of cream cheese softened.

Karen Simmons says …

Colorful Holiday Tortellini Skewers ... while boiling a package of tortellini, chop sun-dried tomatoes (in oil) into small bites, and wash the leaves of a bunch of fresh sage. Skewer a tortellini on a toothpick with a sage leaf topped with a piece of the sun-dried tomato. Arrange on a serving plate and sprinkle parmesan over the skewers ...just a little snow effect as well as added flavor.

Tanya Franklin says …

Artichoke/Pesto Dip One of my favourite recipes calls for one package of cream cheese spread on the base of a serving plate. I like to use a long rectangular plate. On top of that place a thin to medium layer of pesto (depending on how much you like the taste). Cut up some artichoke pieces and spread on top of that and finish of with some grated parmesan. Serve with crackers and vegetables.

Jeannie Fernsworth says …

Hot Potatoes Needed: small, mini red potatoes or small fingerling potatoes ricotta or sour cream fresh chives olive oil sea salt or black volcanic salt cavair (optional) small scoop or small knive Scoop the center out of the potatoes Rub with olive oil Place on a baking sheet and bake at 350F for 10 to 15 minutes or until done and a little toasty looking Mix ricotta or sour cream with finely chopped fresh chives Cool and scoop a dab of ricotta or sour cream chive mix into the middle Top with a sprinkle of black volcanic salt or caviar, whichever you like. Serve garnished with parsley. Everyone will think that is tasty tidbit is very JACKIE O!

Irene Dockins says …

Every time I serve these, they vanish before I know it! Even people who 'don't like' curry, love the sauce. Great for any kind of gathering especially around the holidays. Seems very lavish and special but are really very easy to make. Baked Coconut Shrimp With Curry-Apricot Dipping Sauce 24 fresh or frozen jumbo shrimp with tails- peeled and de-veined 1 cup mayonnaise (low fat OK or experiment with yogurt or sour cream if you prefer) 3 tablespoons apricot preserves 1 teaspoon curry powder 1 ½ cups shredded unsweetened coconut, toasted ¼ cup cornstarch 1 tablespoon sugar ½ teaspoon salt 3 egg whites, slightly beaten Preheat oven to 400 degrees 1.For sauce (chill for at least one hour before serving) • In a small bowl stir together the mayonnaise, apricot and curry powder. Cover and chill until ready to serve. 2.Thaw shrimp if frozen. Rinse, pat dry. Set aside. 3.Spray a 15 X 10 X 1 inch baking pan with olive oil spray and set aside 4.In a large shallow dish, combine the toasted coconut, cornstarch, sugar and salt. 5. Place the beaten egg whites in a small shallow bowl. 6.Dip shrimp one by one into the egg white and coat with coconut mixture- pressing mixture firmly onto the shrimp. 7.Place coconut covered shrimp on baking pan in rows. 8.Bake for about 10 minutes in 400 degree oven until shrimp are pink/opaque and coconut is golden. Turn once halfway through. You will smell them when they are ready. 9.Serve with sauce

Sarah Jane Harmon says …

Very easy, quick, simple, light and inexpensive, but everyone loves these two appetizers! They are colorful and pretty. And HEALTHY. 1. Arrange on a plate: - organic hard-boiled egg quarters around the outside edge - organic tomato wedges (smallish) in ring just inside ring of egg wedges. - mound of black pitted small or med olives in center. I use canned olives; rinse them well. - sprinkle eggs and tomatoes with a little sea salt and a bit of paprika on the eggs for color. Provide serving fork or pincers to transfer to napkin or small plate. 2. On toothpicks or short skewers: - a green or black olive - a small piece of cheese - half an organic strawberry or other seasonal fruit Way less than 50 cents per serving. And HEALTHY! Bon appetit!

Kelley says …

Sweet or Spicy Mini-Potato Pancakes: 3 medium baking potatoes, peeled (1 1/4 to 1 1/2 pounds) 1 cup Cheddar Cheese, grated 3 eggs 2 tablespoons chopped parsley 1/2 teaspoon crumbled dried sage 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon white pepper oil for frying Toppings: Sour cream, salsa, applesauce 1.) In a bowl, mix the cheese, eggs, parsley, sage, flour, salt and pepper. Set aside. 1.) Grate potatoes on grater blade of food processor (or use box shredder). 2.) Place grated potatoes on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration). 5.) Add to bowl and mix well. 6.) Heat about 1/8-inch oil in a large skillet over medium heat. 7.) Slide rounded tablespoons of the mixture into the hot oil. 8.) Cook 3 minutes on each side or until goldenbrown. Drain on paper towels. 9.) Put some of the pancakes out with a bit of applesauce on top. For the rest, mix a little thick salsa with some sour cream to top.

Tanya Franklin says …

Strawberry Marshmallow Dip Take one container of cream cheese. Mix it together with a jar of Marshmallow. Cut up strawberries, canteloupe (or any fruit you like) and dip.

Traci Muir says …

A very simple, pretty, and tasty appetizer that's VEGAN! Ginger Avocado Canapes Ingredients: 8 Ginger Snaps 1 ripe avocado 4 tbsp extra virgin olive oil 2 tbsp pine nuts Directions: Mash the avocado with 3 tbsp of the olive oil. Spread the paste on each ginger snap and then drizzle the remaining tablespoon of oil over the top. Lightly toast the pine nuts then sprinkle on top. Serve and enjoy! Serves: 4 Prep time: 10 minutes All items can be purchased at Whole Foods and organic versions may be substituted for just a few cents extra!

Tya Collier says …

Stuffed Mushrooms: 1 lb button mushrooms/ 1/2 onion,finely chopped/ 1/2 cup seasoned bread crumbs/ 1 T. olive oil/ 1 t. paprika/ salt & pepper to taste. Preheat oven to 350 degrees. On medium heat, heat oil in skillet. Remove stems from mushrooms & finely chop. Add stems & onion to skillet & cook until soft, about 2 minutes. Add breadcrumbs and seasonings & cook for another 2 minutes. Stuff caps with mixture and bake on a non-stick tray for 20 minutes or until tender.Enjoy!

Jigna Patel says …

A great sweet appetizer that's always a hit at my place are mini fruit pizzas. It's fast and simple to make. 1) Basically, you make small sugar cookies, your "dough". 2) Once they cool, spread them with some chocolate hazelnut spread (like Nutella) which is basically you "sauce". 3) Then, decorate with sliced fruit like strawberries, kiwi, or grapes, your "toppings". 4) And ta-da, you have quick, easy, CHEAP, and impressive sweet appetizers that will dazzle Anyone! Enjoy!

Suzanne says …

Mexican Real Deal Take one jar of 365 Whole Foods salsa. To this add one ripe mashed avocado. Place into serving dish. Sprinkle with minced red onion (opt.) Serve with blue corn chips. Yum-m-m! So easy to prepare and a guaranteed pleaser. Beats buying expensive premade dips.

Mary Derubeis says …

I would like to win the appetizer contest and am submitting a garlic dip recipe. I put cream cheese and garlic cloves into a food processor, sprinkle a bit of wortceshire sauce and pulse. The combination is easy to form into a ball which I then top with freshly ground pepper. It is a real crowd pleaser when served with crackers.

Winnie B says …

My all time favorite would be veggie lumpia. It has mung bean sprouts, japanese sweet potato and carrots, and a few shrimp, about 10. I simply cut the sweet potato in small cubes, about 1cm by 1cm and 2 carrots and saute them in a bit of vegetable oil in a pan, i season it with some salt and pepper and seafood seasoning, toss in mung beans until wilted but still has a bit of a crunch. I take it out and cool it on the side, then i saute in that same pan some shrimp with some seafood seasoning as well until cooked. i peel the shell of it, toss in the food processor and chop until fine. combine shrimp and veggie mixture together, place about 1 tbsp of filling in lumpia wrappers and wrap tightly, lumpia roll should be about 3 inches long and 1 inch in thickness. makes about 30-50 rolls. fry the rolls in vegetable oil until golden brown. dip is just 1/4 C vinegar, 1 garlic minced and salt and pepper to taste.

Jeannie Fernsworth says …

Cukecumber Coolies Needed: 4 medium sized fresh cukecumbers (Kirbys are good) Fresh chives (grow your own pot of chives, cheap, easy always fresh) feta cheese plain kefer fresh parsley Peel and slice cukes into 3/4" thick slabs Scoop out the center to form little cuke cups Mix feta, kefer and chopped fresh chives togeter until creamy Stuff cuke cups and sprinkle finely chopped parsley on top Cool as a cukecumber!

Diana Artemis says …

My favorite appetizer for the holidays, or any time is this Spinach and Artichoke Dip: 1 8 1/2-oz. can quartered artichokes 1 cup cooked spinach 1 cup vegan mayonnaise (try Vegenaise) 1 cup soy Parmesan cheese 1 tsp. garlic powder Salt and pepper, to taste •Drain the liquid from the artichokes and chop coarsely. Add to a large mixing bowl. •Drain excess liquid from the spinach, add to the mixing bowl with all the other ingredients, and mix well. •Serve with chips, toasted bread, or sliced fresh vegetables. Makes 10 servings

Bianca Leon says …

Mini Bagel halves topped with cream cheese, pesto sauce and a sliced cherry tomato or top mini bagel halves with goat cheese, roasted red pepper sauce and a sun-dried tomato.

Elaine Acierno says …

When unexpected guests drop by during holidays I have this mixture already made (sealed in foodsaver bags) in fridge. I slice and then serve, quick & inexpensive. (not that the mixture lasts in my fridge, we love this!) Quick Festive Crab Tortilla Rollups 1 8 oz. block of low fat cream cheese softened (you can use lowfat, fat free or regular cream cheese) - To quicky soften microwave for 60 seconds. 1 8 oz.package flaked imitation crabmeat (I use 8 oz. package but you can also use 10 -12oz. package) 1 tablespoon dried parsley flakes 1/4 tsp white pepper (can also use black) 1/2 tsp. Mrs. Dash Tomato Basil Seasoning Blend (can omit if you do not like this) 1 package of Sundried Tomato/or Spinach Tortilla's (can use both) Mix first five ingredients together. Then spread mixture on tortilla shells - depending on how thick you spread this will determine how many roll ups you will make. I can usually get 6-8 tortilla rolls. Roll up, chill then slice into pinwheels. If desired you can sprinkle lightly with any shredded cheese, before rolling up. *You can also add 1/2 diced red pepper & 1 sliced green onion also to the mixture, this makes for a more festive look. If you add the pepper, green onion & even shredded cheese will make the mixture cover more tortilla's.

mary jo grant says …

I do believe that Whole Foods has found the tasteful, nutritious way of eating some of those "foods" you never before might have tried. I am crazy over your selection of vegetables, etc. and would challenge other young people to try.

janet says …

My favorite appetizer is yoghurt cheese which I make by placing any plain yoghurt (brown cow is one of my favorites) in either a yoghurt cheese funnel if you have one or place some coffee filters over a jar, pour the yoghurt into the filter or funnel and let the whey drain out. I use the whey to make smoothies and I use the cheese for many desserts or for this dip. To make the dip I mix the cheese (which loses it's tartness when the whey is removed) with any finely chopped veggies or herbs I have on hand or even salsa (I like Whole Foods brand of salsa) if the dip is too thick I add a little whey back. That's it! You're done! I keep yoghurt cheese on hand all the time so the dip is ready for crackers or chips in the about 5 minutes.

Vanessa B. says …

Warm Brie with Fig Preserves 1 T Butter 1/2 jar fig preserves(I use the one from the whole food cheese department.) 1 Brie cheese wheel. 1/4 c chopped pecans or chopped praline pecan(I use the whole food brand.) Melt butter in a frying pan on low to med heat. Heat brie until slightly browned on both sides. Place on serving plate. If using plain pecans, add to butter until toasted. Add preserves until melted and warm. Serve over cheese. Serve with crackers.

Sabra Basler says …

I enjoy making cucumber crackers, with a touch of whole foods goat cheese, and 1/4 strip of sopressata (you get 4 piece from one thin slice of sopressata...make sure the sopressata is kept in tact and remains the full size of the slice). Peel and slice a cucumber.... the slices should be under 1/4 inch. Quarter lengthwise pieces of sopressata or other prepared nitrate free lunch meat that is long or wide like the sopressata. Put like a thumbnail or less of goat cheese on the cucumber slice. Wrap the thin strip of meat around the goat cheese and cucumber across the top and over the bottom. Plate and serve. Thats all. This is a great idea.

linda wickersham says …

I like to grill pork tenderloin and cut up into small bite size pieces. I place them on a plate with BBQ sauce in a bowl in the middle surrounded by the pieces of meat and it is always the first thing on the table to go. Very popular and could not be easier!!

Vencka P says …

One of our favorites is to blanch a bunch of asparagus, a few minutes only, transfer to a bowl of ice water to stop the cooking, then layer in a paper towel to dry well. Do this an hour before or the day before. Prior to serving mix together soy sauce (about 1/4 c) and a drizzle of sesame oil (just a little). Put the asparagus in a serving dish and drizzle the soy/sesame mixture over them. Delicious!

Victoria says …

Bacon wrapped, almond stuffed, figs! Sweet, salty and crunchy...who could ask for more!

Suzanne Sullivan says …

Snap Peas stuffed with pipped bluechesse cream chesse blend

Joe S says …

Single serving bean dip chips 1 bag of tortilla chips - Choose your favorite bag of tortilla chips (feeling daring? try blue tortilla chips for a sweet nutty flavor). 1 large can, or 2 small cans, of mashed (refried) beans - I like to make my own from whole beans. If you mash your own, you need to cook the beans to release the starches, mash and refrigerate. The beans should be cool for the chips 1 can Mexican Crema (Mexican sour cream, it’s thinner than sour cream.) 1/2 Package Guacamole 1/2 c plain yogurt (light mayonnaise works too) juice of 1/2 lime 2 tomatoes diced 1 pkg of your favorite taco seasoning 1 bunch sliced green onions Mix Guacamole, yogurt, and juice of lime into a mixing bowl. The guacamole should be thin like the Mexican cream. Spread chips on a plate. Spread beans onto each chip. Add a thin layer of the Mexican Cream. Sprinkle with taco seasoning, not too much. Add tomatoes and green onion to taste. Drizzle chips with guacamole mix and serve. This is a quick recipe, and very cheap. I serve it this way to fancy things up a bit, but if I need a large quantity, I just make a bean dip and serve with chips. It is a major hit either way! Having hot sauce, (Tapatio), on the side is a MUST!

alice chan says …

Alice C: For a healthy,yummy after school or anytime snack - take one pound of tofu. Drain, blot off excess moisture with a paper towel. Cube and set aside. Next, mix together *whole wheat flour, paprika, salt, pepper, cornmeal, wheat gearm, garlic powder, (optional - cayenne powder). Beat one egg. Dip tofu cubes in beaten egg, drain and dredge cubes in dried mixture. Heat pan with olive oil or grape seed oil., Brown tofu cubes on all sides. Delicious eaten warm or cold. *whole wheat flour can be replaced with other flours. Tumeric, curry, cumin may also be added.

Lauren H says …

I always love bruschetta - and it's easy to prepare! I buy a baguette, slice, drizzle with olive oil, buy a jar of premade brushetta and top it off by sprinkling parmesan over the top. yummy :)

Donna G. says …

Small Pita Pizzas. Easy to make and appropriate for all ages. Use whole wheat pitas or plain pitas. Place them flat on a cookie sheet that has tin foil on it. Put marinara sauce on each pita and choose your favorite cheese, Mozarella or Havarti are my favorites. Sometimes I use shredded cheese and sometimes sliced cheese. Put the cheese on top of the marinara sauce and bake at 300 degrees until the cheese is somewhat browned but not too dark. Cut into triangular mini pizza slices. This is a winner and a great memory for all: ages 2 - 102!

Lisa says …

I make puff pastry palmiers-style crisps with warm seasonal flavors. All you need is a package of puff pastry, some good natural or organic spiced apple butter, a brick of softened low-fat cream cheese, and some ground nutmeg to garnish. First, you'll need to preheat the oven to 375 F. Thaw the pastry sheets and unroll them, making sure to fix any cracks in the dough. Next, spread a moderately thin layer of cream cheese onto the entire surface of the dough, and then a layer of apple butter. Roll each edge of the dough into the center, jelly-roll style, and gently press together, making sure not to lose any of the filling. Repeat with other sheet(s). Using a knife dipped in warm water (this really helps), carefully cut the roll(s) into half-inch thick slices. Arrange slices on a parchment-covered baking sheet, and sprinkle with nutmeg, baking for 7-10 minutes or until puffed and golden brown. Enjoy with spiced cider, cocktails, coffee, or as a sweet-savory complement to other hors d'oevres.

Dani says …

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1/4 cup grated Parmesan cheese 1/4 teaspoon paprika 1/4 teaspoon cayenne (optional) 1 tablespoon chopped fresh parsley 1/2 teaspoon dried oregano leaves, crushed Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, paprika, cayenne, parsley and oregano in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal. Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. *** To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400°F. for 15 minutes or until the pastries are golden brown. Delicious and Cheap!!

Maureen says …

A great small bite for the coming holidays is: Use either homemade cranberry sauce(I make one with an orange & walnuts in it) or use canned cranberry sauce to which you added some chopped orange & chopped walnuts. Spread the cranberry sauce on a small rye bread or a thin slice of a baguette. Top with a slice of medium cheddar cheese. Heat in a 350 degree oven until the cheese is melted.

Don Patterson says …

Patterson's Irish Elephant Garlic Tahini Pesto Guacamole 2 small avocados - mashed 1 cup mild salsa or more if desired 1/2 cup more or less Sesame Tahini 1/4 cup more or less Basil Pesto 3 cloves Elephant Garlic - minced stir well to thicken For small bites, put a small amount on whole wheat pita squares(1.5 inch); add sprinkling of chopped parsley for garnish To make sandwiches: spread brie cheese or hummus on two slices of bread then spread Guacamole as thickly as desired; put spouts and/or shredded carrots on top of Guacamole; join to parts to make sandwich.

Bonnie Kamel says …

Tuna cheese ball: 1 (8 0z) pkg of cfream cheese, 1 (7 oz) can tuna, drained, 1 med. oniln, chopped, 1/4 c. minced parsely, 1/2 tsp Tabasco sauce, 1/8 tsp pepper, 1/2 tsp salt, 1 (4 3/4 ) pkg chopped pecans. Mix all ingredients together. Refrigerate until hardened. Shape into a ball. Cover with parsley and roll in chopped pecans. Serve with crackers or party breads.

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