This is a totally easy recipe, and SO, SO, GOOD! You have several flavor combination possibilities here…white chocolate chips with Orange oil for a "creamsicle" flavor…or Orange oil with regular chocolate chips for a chocolate oranges vibe. With Peppermint oil, either the white chocolate or the regular chocolate would be yummy!
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I've been a fan of "energy balls" for awhile. It probably stems from my love of eating raw cookie dough...yum! These remind me of cookie dough, but are actually good for you!
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Love this Pampered Chef favorite! Sweeten your options with this raspberry, peach and kiwifruit salsa. Cinnamon tortilla chips are the ultimate dippers.
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Another Pampered Chef fave! Nothing quite compares to the sweet taste of ripe tomatoes and fresh basil atop creamy mozzarella and fresh Parmesan cheeses. It's a simple appetizer that gets rave reviews.
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This is a yummy variation on deviled eggs!
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Deviled eggs are classic. We love having a plate of these around to snack on Thanksgiving day as we spend the day prepping for the big meal. It can be hard not to eat too many, but make sure you save room in your belly for the main event!
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This is always a hit. You may want to make more than you think you need because it will go fast. The jalapeno or red pepper flakes are optional…but I totally recommend them!
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From Barefoot Contessa Parties! Parker Hodges is my partner and the chef at Barefoot Contessa. He grew up in Nicaragua, and he makes this scrumptious fresh salsa. It's sweet, spicy, and chunky and it's wonderful for dinner with Grilled Herb Shrimp (see Entrees section).
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From Ina Garten's 'The Barefoot Contessa'. Here is the most popular dip we make at Barefoot Contessa. Reminiscent of Russian dressing, it is updated with the intense flavors of sun-dried tomatoes and fresh scallions. This takes virtually a minute to make and can be served with crackers, chips, and fresh vegetables.
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From Ina Garten: At Barefoot Contessa we make a very lemony hummus with lots of garlic and spice. I like to drizzle it with olive oil, sprinkle it with toasted pignoli, and serve it as a dip for pita bread and endive leaves. This is very quick to make and lasts for a week in the refrigerator.
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From the Barefoot Contessa. This is a chunky, heavenly guacamole…filled with not just avocados, but tomatoes, lemon, red onion, cilantro, garlic, and just the right amount of kick. It’s a favorite!
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I first had this when I was invited over to dinner at Mark’s family’s house when we first started dating. His mom made this, and I think I could have licked the bowl clean. I didn’t…but I could have. Pretty sure my kids have actually cleaned the bowl out pretty well when we’ve made this. Only 3 ingredients…simple and yummy!
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I think we had this at every get together in high school. I remember so many all-nighter get togethers with girlfriends where we ate this and talked about boys until the early morning hours. This dip is the “OG” basic that never gets old. So good.
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I had this at a get together when we were living in Houston, Texas. I took one bite and HAD to track down the person who had made it. She shared the recipe with me, which I quickly scribbled down. It came from a little spiral bound community cookbook she had…I have no idea who the author was. But I can tell you that this dip is IN.CRED.I.BLE. It has SO much flavor. It’s great on crackers or veggies. You can also serve it on baked potatoes. The jalapenos give it a little zip, but not too much. Just try it. There’s no way I can do it justice so you just have to taste.
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