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Monday, December 7, 2009

READY, SET ENTERTAIN!!! with FOUR GREAT!!! APPETIZERS

HERBED GOAT CHEESE LOG


1 tablespoon fresh chives, minced

1 tablespoon cilantro, minced

1 tablespoon fresh basil leaves, minced

5 - 1/2 to 6 ounces of goat cheese, rolled into a log.

2 tablespoons extra - virgin olive oil


On a 12 - by - 15 - inch piece of plastic sprinkle herb mixture.

Roll goat cheese in herb mixture to coat evenly.

Set on a small serving dish and drizzle with extra - virgin olive oil


Serve with toasted baguette slices




SPICY SESAME-NUT MIX


1 egg white

2 tablespoons honey

1 tablespoon sesame seeds

4 teaspoons dried rubbed saga

3/4 teaspoons cinnamon

1/4 teaspoon cayenne

1/2 teaspoon salt

1 - 3/4 cups each of salt peanuts and pecan halves

1 cup pine nuts


In a medium bowl, whisk egg white until frothy; whisk in honey, sesame seeds, dried rubbed sage, cinnamon, cayenne and salt.

Add salted peanuts, pecan halves and pine nuts; stir.

Divide the mixture between 2 large parchment-lined or nonstick baking sheet and spread evenly.

Bake at 300 F, stirring often, until nuts are golden and fragrant, 20 to 25 minutes.

Remove from oven leave on baking sheets to cool, turn often to prevent sticking as it cools.


MAKES: 6 cups




AVOCADO_LIME DIP with VEGGIE STICKS


1 avocado, peeled and pitted

1/2 cup plain nonfat yogurt

2 tablespoons fresh lime juice

1 tablespoon fresh mint leaves; loosely packed

1 garlic clove; peeled

1/2 teaspoon salt

1/2 lb. green beans; trimmed and cook until tender to the bite

1/2 lb. jicama; cut into 1/2 - inch thick sticks


In a blender or food processor, combine avocado, yogurt, lime juice, fresh mint leaves, garlic and salt; whirl until smooth.


Serve dip with green beans and jicama


MAKES: 1 cup




GARLICKY WHTE BEAN DIP


2 garlic cloves; peeled and finely chopped

2 cans white beans; drained and rinsed

1/4 cup extra-virgin olive oil

1/2 teaspoon fresh lemon zest; finely shredded

1 tablespoon fresh lemon juice

1 tablespoon fresh oregano leaves; very finely chopped

salt and black black pepper to taste


In a food processor, whirl garlic, white beans, extra-virgin olive oil, lemon zest and lemon juice. Whirl until smooth.


Transfer dip to small bowl. Stir in fresh oregano leaves, then season to taste with salt and balck pepper.


Serve with assorted fresh vegetables or pita bread.


MAKES: 2 - 1/4 cups







18 comments:

  1. These are wonderful ideas! Thank you so much! Your blog is so darn CUTE!

    Enjoy!

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  2. Oh my goodness...my mouth is watering just reading the recipe! What great recipes, especially with the holiday parties just around the corner!
    Merry Christmas!

    P.S.(I love the Xmas wallpaper for your blog...looks beautiful)

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  3. Oh my goodness they all sound so good! I'm bookmarking this entry for my Christmas and New Years celebrations! Thanks for linking up to Monday Munchies Geri! :-)

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  4. Thanks for all the added recipes. Great! Also, I love you Christmas theme on the blog. It looks great!

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  5. Perfect timing. We all need recipes like this for the holiday.

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  6. That white bean dip sounds divine! I think I'll try it soon.

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  7. The goat cheese log sounds yummy to me!

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  8. Yummy!!! Thanks so much for linking this post up to my Holiday Recipe Exchange!!! http://bit.ly/cOOkBook

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  9. Oh, these sound wonderful! They will be perfect for the holidays!

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  10. I am excited about your garlicky white bean dip! I used to make something similar and I completely forgot about it. I think I will make it. Thanks for sharing- you have lots of yummy recipes!

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  11. These all sounds so good. The white bean dip is a must try for sure. Thanks for sharing!

    Blessings!
    Gail

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  12. Yummy! I love the cheese log- and I could have it all to myself since DH doesn't like goat cheese. Thanks for sharing!

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  13. What a great collection of go to appetizers in time for the holidays!

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  14. These all sound fabulous, but the one that caught my eye was the goat cheese. I adore goat cheese and you've made it "the star of the show" by rolling it in beautiful herbs.
    Sam

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