SERIOUSLY! How cute is this Black Bean Kitty Dip for Halloween? I just couldn’t resist adding this to my collection of easy appetizers. I truly believe this creative and darling idea for a festive Halloween treat will make any vegetable-hater a convert. 

The peeps at Family Fun really have it goin’ on. I just love this idea. And don’t stop with a kitty cat, why not make a witch or a scary pumpkin? – all arranged with delicious veggies and healthy chips.

If you are sick and tired of the same old sugar-loaded treats to serve on Halloween night for the spooks and goblins that you invite into your home for some eats, then do something like this Black Bean Kitty Dip.

What you’ll need:
(Printable Recipe)
- Black Bean Dip (buy it or make it)
- Assorted vegetables see the list below but don’t limit yourself, use whatever veggies you think will make your creation the best.
- Celery
- Cherry tomatoes
- Broccoli
- Bell pepper
- Carrots
- Green beans
- Mushrooms
- Olives
- Squash
- Zucchini

What to do:
1. Take the vegetables you’ve chosen and arrange them into the shape of a scary kitty or some other scary Halloween creature.  Serve with the black bean dip (or dip of your choice.) Have fun!

2. Take a picture of it first before it’s devoured. It’s your masterpiece!

Visit this Halloween Treats page for more goodies to serve up on All Hallow’s Eve…

* Many thanks for the adorable photo at the top of this post from the Family Fun website.

Halloween is just around the corner, and I’m on the hunt for some fun recipes to make. Chocolate Pumpkin Brownies fits that bill completely.

And even though I am a big fan of packaged brownie mixes, this recipe just sounded so good with the aromatic and flavorful ingredients like cinnamon and nutmeg.

Obviously, this is not an appetizer recipe, but this blog IS about food that comes in small packages! So, thank you Martha Stewart, once again, for another over-the-top great brownie recipe that I grudgingly found too good to not try. 

What I like about this piece of deliciousness is the addition of cayenne pepper. Spiced up chocolate has always been a big winner for me. And it’s not too spicy, just enough of a kick that you take a bite and a couple of seconds later you think, “Hmmm. That’s good! What IS that flavor?” Try it. My kid loves these too. P.S. Don’t be intimidated by the length of the list of ingredients. It’s still easy to make.

What you’ll need:

Isn't this mixer pretty? Try this KitchenAid KSM150PSER Artisan Series 5-Quart Mixer. Comes in different colors too. Just click on the photo.

(Printable recipe)
- 8 tablespoons (1 stick) of unsalted butter, plus a little more for the pan
- 6 ounces of bittersweet chocolate, chopped
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1 3/4 cups of sugar
- 4 large eggs
- 1 Tablespoon of pure vanilla extract
- 1 1/4 cups of solid-packed pumpkin
- 1/4 cup of vegetable oil
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of chopped hazelnuts or other nuts

What to do for Chocolate Pumpkin Brownies
1. Preheat your oven to 350 degrees F. Then, butter a 9-inch square baking pan or dish. Line the bottom of the pan with parchment paper and butter the lining.

2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water and stir the mixture occasionally until smooth.

3. Whisk together the flour, baking powder, cayenne, and salt in a large bowl and set aside. Put the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Then beat in the flour mixture.

4. Divide the batter between two medium bowls (about 2 cups per bowl). Stir the chocolate mixture into one bowl. In the other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of the chocolate batter to prepared pan while smoothing the top with a rubber spatula. Top with half of the pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so the batters don’t set.

5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.

6. Bake until the brownies are set, 40 to 45 minutes. Take the brownies out of the oven an let cool in the pan on a wire rack. Cut into 16 squares.

This delicious simple recipe for Chocolate Pumpkin Brownies makes 16 servings.

* Photo courtesy of Martha Stewart website. Thanks!

Today I’m going to try these lovely looking Peppers with Feta, otherwise known as Piperies Gemistes me Feta. (another fun phrase to try and say 10 times fast!)

What I love about Feta cheese is it’s versatility. Seems like whatever I make with it, the food is always delicious. And, since I’m trying to be a little more conscious of my fat intake, I’m thrilled that I can find reduced-fat Feta in my local grocery store. And happily, using the reduced-fat version does not seem to skimp on flavor like some reduced-fat cheeses do. Let me know what you think of this recipe! Happy grazing!

How cool is this Zester Grater? Click on the photo and order it today!

What you’ll need:
(Printable Recipe)
- 10  3-4 inch Fresno chiles or six 4-5 inch Anaheim chiles
- 9 oz. of feta, crumbled – substitute with reduced-fat feta if you like
- 2 Tablespoons of  extra-virgin olive oil
- 2 Tablespoons of Greek yogurt
- 1 Tablespoon of minced fresh parsley
- 1/2 tsp. of lemon zest (need a zester grater?)
- 1/4 tsp. of dried oregano
- 2 egg yolks
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup of grated Parmesan cheese

What to do for Peppers with Feta:
1. Arrange your oven rack about 6″ from the broiler element and turn oven on to broil. Put the peppers on a baking sheet and broil, turning once, until they turn soft, about 5 minutes. Then, transfer the peppers to a rack to cool.

2. In a large bowl, using a hand mixer, whip the feta, oil, yogurt, parsley, lemon zest, oregano, and egg yolks. Season the mixture with salt and pepper.

3. Back to the peppers. After they have cooled, make a lengthwise cut from the stem to the tip of each pepper and scoop out the seeds and ribs. Next, stuff each pepper with the feta mixture.

4. Transfer the stuffed peppers to a foil-lined baking sheet (you can use parchment paper instead if you like). Chill the peppers for about 30 minutes. Then, sprinkle the peppers with the grated cheese and broil  until the cheese becomes golden brown and bubbly – usually for about 5-6 minutes. Don’t walk to far away – as the cheese can start to burn quickly at the end.

Transfer those yummy peppers with feta to a pretty serving platter and serve ‘em up hot.

This lovely recipe makes 4-6 servings.

Quick note: if you want to cool down the spice of the peppers just a bit or get a little fancy, make some Tzatziki Cucumber Yogurt Sauce (once you click on the link, scroll down to get the recipe – it’s in the Greek Zucchini Fritters post)  and add a tiny dab on top of each pepper. YUM!

*I got this idea from the Saveur magazine in Issue #131. And many thanks for the photo up top from Todd Coleman.

I found this yummy recipe for Crostini with Asparagus and can’t wait to try it. Not only does it look delicious, but what a great easy appetizer to make for a party!

My hubby will testify, I hardly ever stick to a recipe completely. I’m always changing things up according to what my taste buds are telling me. So, below is the original recipe and then below that will be some things that I think I’ll try.

My philosophy is that it’s always fine to follow a recipe, of course. But if your gut (tummy) comes up with another idea, don’t be afraid to try it. I have rarely gone wrong by changing an ingredient here and there. You never know what new and fabulous recipe you can come up with by Trusting the Tummy… Give it a whirl…

Fiesta 9-5/8-Inch Oval Platter

What you’ll need:
(Printable recipe)
- 1 Baquette (1/4 inch slices)
- Fresh asparagus
- Fresh ricotta cheese
- Olive oil or truffle oil
- Salt and pepper to taste

What to do:
1. Toast the baguette slices in the oven until just turning golden.

2. Spread the ricotta on the toasted baguette slices and then top with thinly sliced asparagus.

3. Season with salt and pepper and drizzle a little olive oil or truffle oil over the slices.

Serve Crostini with Asparagus at room temperature on a pretty serving platter.

BusyMOM’s take on this recipe:
Although I really love ricotta cheese, I find it can be a little bland sometimes. So, instead of the ricotta, I’m going to make it with a fresh goat cheese and before I put the sliced asparagus on top, I’m going to sprinkle the baguette slices topped with cheese with some fresh rosemary. (I have tons of it in my backyard and I love it as a flavor enhancer) A little rosemary goes a long way… so use sparingly.

If you don’t like your asparagus super crunchy, blanch it for 30 seconds to a minute (according to how you like the level of crispiness) first, then slice it to use.

There you have it! A couple of small changes can make it a completely different easy appetizer. Does your tummy tell you to make any changes to this recipe? Tell me about them.  Enjoy!

*Photograph courtesy of Roland Bello. Thanks!

I recently posted a stuffed portabello mushroom recipe and just tried this new one out. I have a thing for that rich, nutty, earthy flavor of overgrown Crimini mushrooms and sometimes I just crave them.

This easy appetizer recipe for stuffed portabella mushrooms with cheese can easily be turned into the main event for your dinner, party, snack or whatever. The size of one extra large portabello is like having a single serving of meat. It definitely fills you up. So, if you use this simple recipe for an appetizer, simply cut it like a small pizza after it’s been out of the oven for a couple of minutes. YUM!

What you need:
- 4 extra large portabello mushrooms
- 3 Tbsp of extra virgin olive oil
- 1/2 cup of red onions, chopped
- 1 large clove of garlic, chopped
- 1 red pepper, diced
- 3 Tbsp of celery, minced
- 2 Tbsp of flour
- 3/4 cup of light cream
- 1 and 1/2 cup of Gruyere, shredded*

What to do:
1. Preheat your oven to 350 degrees.

2. With a spoon, scrape out the black underside of the mushrooms and toss.

3. Trim the stems from the mushrooms and finely chop.

4. Heat the oil in a skillet and when it’s warm (not too hot), add in the mushroom stems, onion, garlic, pepper and celery. Sauté 2 to 3 the mixture for 2 – 3 minutes and then dust the mix with the flour.

5. Add in the cream and cook until mixture thickens, stirring often. Remove from the heat and add in half of the cheese. Mix well.

6. Divide the mixture evenly and fill each mushroom cap. Sprinkle with the remaining cheese.

7. Set aside to cool for a few minutes, then bake for 15 minutes or until the cheese has lightly browned on top. Serve it up on your prettiest platter and enjoy!

* You can substitute the Gruyere with Emmenthaler, Jarlsberg, Swiss or a mixture of these cheeses.

Print out the recipe for Stuffed Portabello Mushrooms and Cheese here.

*Photo courtesy of Lunaraye’s Kitchen Witchery blog. Thanks!

So, okay, my kiddo is back in school, and it’s September 1 and I’ve accepted… finally… that summer is over… maybe not officially, but in my book, IT’S OVER! Sigh….

However, the not-so-rational side of me is going to keep the fantasy going. It’s still hot outside and to spice it up, I’m going to try out my new jalapeño pepper roaster and grill me up some easy stuffed jalapeño chili peppers.

My mouth is already watering. See what  you think of this easy appetizer. Who says you need to have a party to make these? Make ‘em just because…

Steven Raichlen Best of Barbecue Stainless Chili Pepper Roasting Rack and Corer Set

What  you’ll need:
- 18-24 large jalapeños
- 8 ounces cream cheese, softened
- 4 ounces cheddar cheese, grated
- 8 ounces bacon
- Toothpicks

What to do:
1. Cut off the tops of the jalapeños and remove the seeds and ribs using a jalapeño corer, apple corer, or small paring knife.

2. Mix together the cream cheese and cheddar. Stuff each jalapeño to the top with the cheese mixture.

3. Cut the bacon strips into quarters. Lay 1 quarter strip of bacon on top of each jalapeño, and secure each side by pressing a toothpick through the top of the pepper. Place the peppers upright in a Chili Pepper Roasting Rack or a foil baking pan with holes cut in it to rest the jalapeños in.

4. Place the jalapeños over the cool side of the grill, cover, and cook for about 30 minutes, until the bacon is cooked and crisp. Serve easy stuffed Jalapeño chili peppers hot or at room temperature.

Print out the recipe for Easy Stuffed Jalapeño Chili Peppers here.

*Photo at the top of this post is courtesy of the Serious Eats website. Thanks!

Anybody who knows me, knows how much I love chips and dip. And this Red Lentil and Pepper Dip is no exception. I wanted to make a healthy dip with ingredients I already had on hand (hate to interrupt my day with grocery shopping!) and discovered this divine simple recipe for a dip I know you’ll love.

Cuisinart DLC-4CHB Mini-Prep Plus 4-Cup Food Processor, Brushed Stainless Steel

What you’ll need:
- 2 red bell peppers, seeded and diced
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1/2 cup red lentil, rinsed
- 1 tablespoon lemon juice
- salt and pepper, to taste

What to do:
1. In a skillet, soften  the bell peppers and garlic in oil. Add the salt and pepper and then the chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until the lentils are tender.

2. Transfer the lentil mixture to your favorite food processor and reduce it to a creamy puree. Adjust the seasoning to your liking (I’m a salt freak, so I tend to use a little more salt). Let it cool then cover and refrigerate until cold.

3. Serve as a dip with baked pita chips, blue corn chips, veggies, or as a garnish for sandwiches. This recipe for Red Lentil and Pepper Dip makes about 1 3/4 cups.

How easy is that?

Print out the recipe for Red Lentil and Pepper Dip here.

* Photo courtesy of the Exit Music blog.

To me, corn = summer. So, even if it’s only in my tiny mind, I KNOW I’ve created an extension of the summer by grilling up wonderfully, sweet, fresh corn!

Oh. My. Gosh. I love grilled vegetables and grilling corn pairs so well with so many things – grilled flank steak, grilled salmon, scrape it off the cob and use it in salads – the list is endless.

It’s only 6:30 in the morning as I write this, but you better believe I’m going to go out and buy some corn today and have hubby fire up the “barby” tonight… Try this recipe for grilled corn Mexican style for dinner tonight, or make it for your end-of-the-summer BBQ.

What you need for Grilled Corn Mexican Style:
- 1/3 cup (about 1 1/2 ounces) of grated Parmesan
- 4 ears of corn, husks and silk removed, cut each in half
- 1 tablespoon of butter, room temperature
- Coarse salt and ground pepper
- 2 tablespoons of light mayonnaise
- 1/4 teaspoon of chili powder (I like to use Chipotle)
- 1 lime, cut into wedges for serving

What to do:

1. Heat your grill to high. Place the cheese on a plate or in a shallow bowl and set aside.
2. Brush the corn with butter and season with salt and pepper. Grill it, turning every 2 to 3 minutes, until tender and slightly charred, usually for about 10 to 12 minutes. Take it off the grill and let the corn cool 2 to 3 minutes.
3. Brush the corn with mayonnaise, and roll in the cheese to coat. Sprinkle with chili powder.

Serve Grilled Corn Mexican Style with lime wedges and enjoy, enjoy, enjoy! Summer will not escape me yet!

Thanks to MarthaStewart.com for the beautiful photo.

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Grilled Corn Mexican Style

I’m a big believer in trying other people’s recipes and sharing them. I found this recipe on the Garlic and Sea Salt blog – full of interesting and healthy choices! So, try this out and tell me what you think!

Cucumber Avocado Soup with Mint (see the full post here.)

What you need:
- 2 large cucumbers, peeled and diced
- 1 large avocado, diced
- 1 garlic clove
- 1/4 cup fresh mint leaves
- juice of one lemon
- 1 1/4 cups soymilk
- 1 tsp sea salt
- freshly ground black pepper to taste
- mint oil for garnish*
- fresh mint leaves for garnish

What to do:
Combine all the soup ingredients in a  blender, and process until smooth. Place in the fridge to chill until very cold. Ladle soup into bowls, and drizzle about a Tbsp mint oil onto each bowl, garnish with mint and serve! This recipe for Cool Cuc Soup makes 1 delicious serving for a LARGE serving and you can use it for 2 servings using smaller bowls.

*Mint oil:
- 1/2 cup olive oil
- 4 Tbsp fresh mint leaves
To make the mint oil, Puree the olive oil and the mint leaves in a food processor until smooth. Store in the fridge. This recipe for mint oil makes 3/4 cup.
*Thank you Garlic and Sea Salt for the great photo and recipe!

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So, in my mostly faithful following of the Medifast diet (more on that in a later post) I am making tonight, my “lean and green” meal – Stuffed Portabella Mushrooms. Even though I’m eating this as a meal,  you can definitely make this into an easy appetizer to share.

First, let me say that I love mushrooms. I love every kind of mushroom. My almost-12 year old wrinkles his nose up in disgust when I serve them. But I know a secret he doesn’t. He’ll grow into the nutty, earthy taste of mushrooms – just like I did. And he’ll thank me. I’m sure of it. (NOT!)

Take a look at this yummy-ness and try it yourself. Let me know how it works out. What would you do differently, if anything?

What you’ll need:
- 1 lb. (16 oz.) of portabella mushroom caps
- 2 cups of shredded moderate-fat mozzarella cheese*
- 1/2 cup (1 medium size) fresh tomato, chopped
- 1/2 tsp fresh rosemary, finely chooped OR 1/8 tsp dried rosemary (fresh is better)
- 2 tsp fresh lemon juice
- 2 tsp fresh cilantro, chopped
- 1 tsp low-sodium soy sauce
- 1 tsp olive oil, divided
- 1/8 tsp freshly ground black pepper
- 1 clove garlic,  minced

* Moderate-fat cheese equals 3-6 grams of fat per 1 oz. or 1/4 cup, shredded serving.

What to do:
First, preheat your oven to 350° OR an outdoor grill to medium-high heat. (No outdoor grill? Try a Grill Pan!).

In a medium sized bowl, combine the tomatoes and mozzarella and toss with 1/2 tsp of olive oil, rosemary, black pepper and garlic. Remove the stems from the mushroom caps and discard.

Using a spoon, scoop our the interior of the mushrooms to create cute little “mushroom bowls”.

Then, in a small bowl, mix 1/2 tsp of olive oil, lemon juice, and soy sauce. Using a pastry brush, apply the soy sauce mixture on both sides of the mushroom caps.

Choose your cooking method:
In the oven: Bake the mushroom caps until soft, then divide the tomato and cheese mixture and place inside the caps. Cook an additional two minutes or until the cheese is melted.

On the grill: Once warm, grill mushroom caps, starting with stem side down. 5 minutes on each side or until soft. Divide the tomato and cheese mixture and place inside each cap. Cover and grill about 2 minutes or until cheese has melted. (For easy clean-up, place a piece of aluminum foil directly on the grill, lay the mushrooms on the foil. No fuss, no muss!)

Garnish with the cilantro and serve it up! This recipe makes 2 appetizing portions.

For those following the Take Shape for Life and Medifast diet, this serving counts as 1 lean protein serving, 3 vegetable servings and 2 optional condiment servings.

Nutrition info
Calories: 410
Total fat: 24g
Saturated fat: 14g
Cholesterol: 60mg
Sodium: 880mg
Total Carb: 14g
Fiber: 4g
Protein: 35g

Enjoy!

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Don’t forget to visit Easy Appetizer Recipes for more Simple Appetizer Recipes.