Cheddar Cheese and Cherry Tomato Kebabs

Cheddar Cheese and Cherry Tomato Kebabs
Prep Time
10 minutes, plus marinating time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp chopped fresh chives
  • 1 garlic clove, minced, optional
  • [q:1/4] tsp salt
  • [q:1/8] tsp freshly ground black pepper
  • 6 oz cheddar cheese, cut into 12 cubes
  • 12 large cherry tomatoes
Directions
  1. In a small bowl, whisk together the oil and lemon juice. Add the chives, minced garlic (if desired), salt, and pepper. Whisk to blend. Set marinade aside.
  2. Thread cheese cubes and cherry tomatoes alternately onto 4 wooden skewers so there are 3 pieces of cheese and 3 tomatoes on each skewer.
  3. Place skewers in a shallow, nonmetallic dish. Pour marinade over. Cover dish and refrigerate for 2 hours, occasionally turning skewers.
  4. Remove from marinade and serve.

Mimosa Cupcakes

Mimosa Cupcakes
Prep Time
1 hour 15 minutes
Number of Servings
Serves 12
Ingredients

  • Cupcakes

    • [q:1 3/4] cups all-purpose flour
    • 1 tsp baking powder
    • [q:1/2] tsp baking soda
    • [q:1/4] tsp sea or Himalayan pink salt
    • [q:1/2] cup butter, softened to room temperature
    • [q:3/4] cup cane sugar
    • 1 Tbsp orange zest
    • [q:1 1/2] teaspoons Simply Organic Pure Madagascar Vanilla Extract
    • 1 Tbsp orange juice
    • 2 eggs, room temperature
    • [q:1/3] cup sour cream, room temperature
    • [q:1/2] cup champagne

  • Frosting

Directions
  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together sour cream and champagne.
  5. Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
  6. Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
  7. Make the frosting:
    1. While cupcakes are baking, add champagne to a small saucepan over medium-high heat.
    2. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons.
    3. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
  8. In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
  9. Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
  10. Frost the cupcakes, then garnish with an orange wedge.
Nutrition Info
377 Calories, 2 g Protein, 89 mg Cholesterol, 37 g Carbohydrates, 34 g Total sugars (33 g Added sugars), 0 g Fiber, 24 g Total fat (14 g sat), 145 mg Sodium, [nut:2] Vitamin A, [nut:1] Phosphorus

Chocolate-Peppermint Cookies

Chocolate-Peppermint Cookies
Prep Time
45 minutes, plus 1 hour chill time
Number of Servings
Makes 24 cookies (serves 24)
Ingredients
  • 2 cups all-purpose flour
  • [q:1/3] cup unsweetened cocoa powder
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] cup unsalted butter, at room temperature
  • [q:1 1/3] cup sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • [q:3/4] cup chocolate chips
  • [q:1 1/4] cup coarsely chopped peppermint candy canes
Directions
  1. Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together room-temperature butter and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time, and vanilla.
  3. With speed on low, add flour mixture, beating until just combined, about 1 minute. Do not overmix.
  4. Gently fold in chocolate chips and chopped candy canes. Place dough in fridge for 1 hour.
  5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  6. Using a 1-ounce scoop (equal to 2 tablespoons), scoop out 6 balls of dough onto each lined baking sheet. Place balls approximately 3 inches apart. If there’s any exposed candy cane, push back into dough.
  7. Bake for 10 to 12 minutes, until cookies are set in their centers, rotating pans halfway through cooking time. Remove cookies from oven and transfer to cooling racks.
  8. Repeat steps 6 and 7 to make remainder of cookies with the dough.
Nutrition Info
281 Calories, 2 g Protein, 25 mg Cholesterol, 56 g Carbohydrates, 44 g Total sugars (35 g Added sugars), 1 g Fiber, 6 g Total fat (4 g sat), 93 mg Sodium [nut:1] Vitamin A, Phosphorus

Milk Chocolate Yogurt Mousse

Milk Chocolate Yogurt Mousse
Prep Time
20 minutes, plus 3 hours set time
Number of Servings
Serves 6
Ingredients
  • 8 oz good-quality milk chocolate, chopped (do not use chocolate chips)
  • 2 cups plain whole-milk Greek yogurt
  • 1 tsp pure vanilla extract
Directions
  1. Melt chocolate in a double boiler over barely simmering water until chocolate is completely smooth.
  2. Remove from heat and briskly whisk in yogurt. Once a completely smooth texture has been achieved, whisk in vanilla.
  3. Spoon mixture into 6 small glasses or jars.
  4. Refrigerate for 3 hours to set. Store any leftovers, covered, in the refrigerator.
Nutrition Info
287 Calories, 10 g Protein, 22 mg Cholesterol, 26 g Carbohydrates, 23 g Total sugars (20 g Added sugars), 1 g Fiber, 16 g Total fat (10 g sat), 75 mg Sodium, [nut:1] Vitamin B12, Calcium, Phosphorus

Spiced Chocolate Truffles

Spiced Chocolate Truffles
Prep Time
2 hours 30 minutes (30 minutes hands-on)
Number of Servings
Serves 10
Ingredients
Directions
  1. Into a large heat-safe bowl, add chopped chocolate, then set aside.
  2. Into a small saucepan over medium heat, add heavy cream, vanilla, cinnamon, nutmeg and cloves. Heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
  3. Pour over chopped chocolate and cover bowl with a clean kitchen towel. Let sit for 2 minutes, then whisk until chocolate is completely melted.
  4. Refrigerate for 2 hours, until chocolate is set.
  5. Using a 1-tablespoon cookie scoop, portion truffles into balls, then roll between your hands. For best results, use food-safe gloves (this will get very messy!). If truffles start to melt, transfer to freezer for 10 minutes to firm up.
  6. Roll truffles in your favorite toppings. Store in refrigerator.
Nutrition Info
Rolled in [q:1/4] cup walnuts: 319 Calories, 3 g Protein, 27 mg Cholesterol, 30 g Carbohydrates, 26 g Total sugars (25 g Added sugars), 3 g Fiber, 24 g Total fat (14 g sat), 12 mg Sodium, [nut:1] Vitamin A, Magnesium, Phosphorus

Chocolate-Dipped Pita Chips

Chocolate-Dipped Pita Chips
with Candy Cane Dip
Number of Servings
Serves 4
Ingredients

  • Chocolate-Dipped Pita Chips

  • Candy Cane Dip

    • 1 9 oz container of coconut whipped cream
    • 1 8 oz container of vegan cream cheese
    • 3 peppermint candy canes, crushed
    • 2 tbsp maple syrup
Directions

  • Chocolate-Dipped Pita Chips

    1. Preheat the oven to 400º.
    2. Slice each Ezekiel 4:9 Whole Grain Prophet's Pocket into 6 triangles.
    3. Set on a baking sheet lined with parchment paper.
    4. Bake the pita chips until browned and crisp, about 10-15 min.
    5. When the pita chips are done baking, melt 1 ½ cups dairy-free chocolate in a bowl in the microwave or over a double boiler.
    6. Dip half of each chip in the melted chocolate, set on a baking sheet lined with wax paper, and sprinkle with sea salt.
    7. Set the tray in the freezer for minimum 15 min so the chocolate can set. Set aside once ready.

  • Candy Cane Dip

    1. Crush up candy canes with a hammer or heavy bottom glass in a Ziploc bag. Set aside.
    2. Mix together 8 oz cream cheese, 9 oz of coconut whipped cream, and 2 tbs maple syrup using a hand mixer until well combined.
    3. Stir in the candy cane pieces, reserving a few sprinkles to garnish the top.
    4. Transfer the candy cane dip to a festive bowl, and plate the chocolate dipped pita chips on the side to serve. Sprinkle the dip with the reserved candy cane pieces.
Nutrition Info
1,045 Calories, 23 g Protein, 0 mg Cholesterol, 111 g Carbohydrates, 43 g Total sugars (22 g Added sugars), 17 g Fiber, 59 g Total fat (28 g sat), 799 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Calcium

Bloody Mary Mocktail

Bloody Mary Mocktail
Ingredients
  • [q:1/8] tsp salt for glass rim
  • [q:1/8] tsp ground black
  • pepper for glass rim
  • 1 lemon wedge for glass rim
  • 3 oz canned tomato juice
  • 2 oz cucumber juice
  • [q:1/2] oz lemon juice
  • 4 dashes hot sauce
  • 3 dashes Worcestershire sauce
  • Pinch salt and ground black pepper
  • Garnish, placed on one spear:
    • 1 lemon wedge
    • 3 cherry tomatoes
    • 1 cucumber ribbon
    • 1 jalapeño slice
Directions
  1. Combine the [q:1/8] teaspoon each of salt and pepper on a small plate. Wet half the rim of a highball glass using 1 lemon wedge. Dip wet part of rim in salt and pepper mixture. Set aside.
  2. In the larger part of a Boston shaker tin, combine juices, hot sauce, Worcestershire sauce, and the pinch of salt and pepper.
  3. Put some large cubes of ice in the smaller tin of the Boston shaker, and cover with a julep strainer.
  4. Pour contents of larger tin into smaller tin through strainer. Strain mixture back into larger tin. Repeat five times.
  5. Fill rimmed glass with ice cubes. Strain mixture into glass. Add spear of lemon, tomatoes, cucumber, and jalapeño for garnish.
Nutrition Info
40 Calories, 2 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 2 g Fiber, 1 g Total fat (0 g sat), 443 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B1 (thiamine), B6

Beer Cheese Dip

Beer Cheese Dip
Prep Time
15 minutes
Number of Servings
Serves 12
Ingredients
Directions
  1. In a saucepan over medium heat, melt butter, then whisk in flour until no lumps remain. Let it cook for 1 minute, whisking constantly.
  2. Slowly stream in milk, whisking until smooth and thickened, then slowly add beer, whisking constantly. Add mustard, garlic powder, onion powder, smoked paprika, salt and cheese, whisking until smooth.
  3. Remove from heat and serve warm. Dip will continue to thicken as it cools. If it thickens too much, heat it on the stovetop again until smooth.
Nutrition Info
500 Calories, 15 g Protein, 32 mg Cholesterol, 77 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 14 g Total fat (7 g sat), 423 mg Sodium, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, [nut:2] Vitamin B3 (niacin), Calcium, Iron, [nut:1] Vitamin A, Vitamin B12, Zinc

Vegetarian Nachos

Vegetarian Nachos
with Southwest Black Beans and Avocado
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • [q:1 1/2] tsp Simply Organic Southwest Taco Seasoning Mix, divided
  • 30 to 35 corn tortilla chips, divided
  • 4 ounces grated Mexican blend cheese, divided
  • 1 red bell pepper, diced, divided
  • 1 jalapeño, sliced
  • [q:1/2] avocado, cubed
  • Sour cream
  • Cilantro, chopped
Directions
  1. Preheat oven to 400 degrees.
  2. In a skillet over medium-high heat, heat olive oil. Add onion and cook for 3 to 4 minutes, stirring frequently, until translucent.
  3. Add black beans and 1 teaspoon southwest taco seasoning. Stir to combine and cook for 1 to 2 more minutes. Remove from heat and set aside.
  4. On a baking sheet, spread half the tortilla chips in an even layer.
  5. Spoon half the bean mixture on top of the chips, then half the cheese and peppers. Repeat with another layer of tortilla chips, bean mixture, cheese and peppers.
  6. Top with jalapeño slices and remaining [q:1/2] teaspoon southwest seasoning. Bake for 5 to 7 minutes, until cheese is melted.
  7. Top with avocado, sour cream and cilantro. Serve hot.
Nutrition Info
Made with [q:1/2] cup light sour cream and [q:1/4] cup cilantro: 588 Calories, 32 g Protein, 35 mg Cholesterol, 76 g Carbohydrates, 5 g Total sugars (5 g Added sugars), 20 g Fiber, 19 g Total fat (9 g sat), 281 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin C, Folate, Phosphorus, [nut:4] Vitamin B6, Calcium, Magnesium, Potassium, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin E, Vitamin K
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