Category Archives: 13. Snacks

Tomato and Cheese Picks

Cheese and Tomatoes

Tomato and Cheese Picks


Grape or Cherry Tomatoes

Block cheese of your choice


Italian Dressing or dressing of your choice



Wash and dry tomatoes

Slice tomatoes horizontally in half

Slice cheese into approximately 1/4 slices, then into tomato size squares

The easiest way I have found to do these is to lay out the bottoms of the tomatoes, cut side down

Then lay out the cheese

Take a toothpick and push it through the bottom tomato, then pick the cheese

Using your other hand, push the tomato top onto the toothpick

Set aside in a container

Add dressing and let the tomato picks marinade for at least 30 minutes before serving





Stuffed Mushrooms


Stuffed Mushrooms


22 whole fresh mushrooms

6 oz Box of Herb Instant Stuffing Mix made according to package directions

1 tablespoon minced garlic

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

1 Tablespoon Lemon juice


Preheat oven to 350 degrees

Spray a baking sheet with cooking spray

Clean mushrooms with a damp paper towel. Carefully break off stems.

When Stuffing Mix is no longer hot, split in half.  Use half for the recipe and the other half enjoy later.

Stir in minced garlic, Parmesan cheese, black pepper, onion powder, cayenne pepper and lemon juice

Using a little spoon, fill each mushroom cap with a generous amount of stuffing

Arrange the mushroom caps on prepared cookie sheet or in a mini muffin pan

Sprinkle with more Parmesan cheese and breadcrumbs

Drizzle with melted butter

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps

Taco Dip


Taco Dip

2 8oz blocks of cream cheese, softened

3 tablespoons taco seasoning

Shredded cheese blend

Chopped tomatoes

Shredded lettuce

Sliced black olives



Mix taco seasoning with cream cheese

Spread into a 8-9 inch pan

Top with cheese, tomatoes, lettuce and black olives

Enjoy with your favorite dipping chips

The Original Fantasy Fudge


The Original Fantasy Fudge


3 cups white sugar

3/4 cup butter

2/3 cup evaporated milk

1 (12 ounce) package semisweet chocolate chips

1 (7 ounce) jar marshmallow cream

1 teaspoon vanilla extract

1 cup chopped walnuts


Grease a 9×13-inch pan

Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar.

Bring mixture to a full boil for 5 minutes, stirring constantly.  Use a candy thermometer to be sure the mixture reads 234 degrees for the boiling time

Remove from heat and stir in chocolate chips until melted and thoroughly combined.

Beat in marshmallow cream, walnuts, and vanilla extract.

Transfer fudge to the prepared pan and let cool before cutting into squares.


You can grease a small spatula with butter to make it easier to get the marshmallow cream from the jar

Tomato, Corn and Avocado Salsa


Tomato, Corn and Avocado Salsa

Serves 4

1 (11 ounce) can whole kernel corn, drained

1 (4 ounce) can sliced black olives, drained

1 1/2 cups diced roma tomatoes

3/4 cup diced red onion

1 red bell pepper, seeded and diced

1 1/2 teaspoons minced jalapeno pepper

1 tablespoon chopped garlic

1 avocado – peeled, pitted and diced

2 tablespoons olive oil

3 tablespoons fresh lime juice

1/2 teaspoon each garlic powder and sea salt


Mix together corn, olives, tomatoes, onion, garlic, red pepper and jalapeno pepper in a large bowl

Gently fold in diced avocado, olive oil, lime juice, garlic powder and sea salt

* If making this ahead of time, omit the avocado until ready to serve.

Caprese Bites


Caprese Bites


Baguette sliced thin

Tomato sliced thin

Basil leaves, chopped

Mozzarella cheese

Olive oil

Balsamic Glaze

Garlic powder


Preheat oven to 400 degrees

Brush sliced baguette with olive oil and place on baking sheet

Bake in preheated oven to toast for 5 minutes

Remove from oven and top each baguette slice with tomato, mozzarella, basil and garlic powder

Bake in the preheated oven until the cheese starts to melt, about 5 minutes

Drizzle each baguette with balsamic glaze


How to make Balsamic Glaze

1 cup of balsamic vinegar

Pour balsamic vinegar into a small saucepan.  Turn heat to medium high and bring vinegar to a boil.

Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.

Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.

Remove from heat.  Let reduction cool and serve or transfer to an air tight container and store in refrigerator.

Makes about 1/2 a cup

No Bake Energy Bites


No Bake Energy Bites

Makes about 53 Bites


2 cups rolled oats

1 cup ground flax seed

1/2 cup mini semi-sweet chocolate chips

1/2 cup Craisins

1 cup crunchy or creamy peanut butter

2 teaspoon vanilla extract

2/3 cup honey


Using a food processor or blender, grind the oatmeal in to a powder

Pour in to a bowl with the flax seed and mix well

Stir in the chocolate chips, Craisins, peanut butter and vanilla

Heat the honey for about 10 seconds so that it is thinner and easier to mix in

Add to the bowl and stir until well combined

Put bowl in to refrigerator for 20-30 minutes

Use a tablespoon, measure out the dough into spoonfuls

Arrange energy bites on a baking sheet and freeze until set, about 1 hour

Keep covered in an air tight container in the refrigerator



You can also add ground Almonds, Chia seeds and anything else you would like