Tag Archives: snacks

Bacon Wrapped Dates

Bacon wrapped dates are perfect for entertaining and a guaranteed crowd pleaser. They look fancy, but come together easily. You can also add a green salad, and call these appetizers your dinner. They’re that good.

Ingredients for Bacon Wrapped Dates

36 large, pitted dates
3 oz cream cheese, softened
2 Tbsp whole, roasted almonds (aprox 30 almonds)
1/2 tsp garlic powder
2 lbs sliced bacon (not thick sliced)
36 toothpicks

Using kitchen shears or a small paring knife, cut each date lengthwise on one side. (See image below.) As you do this, check for any remaining pits or hard pieces on the end of the dates. Remove any excess pits and/or hard pieces. Set dates aside.

Cut dates in half, lengthwise

In a small bowl, combine cream cheese, and garlic powder. Finely chop almonds. Add to cream cheese and mix until thoroughly combined. Set aside.

Cream cheese and almond mixture

Open package of bacon. Cut all of the bacon slices in half. Set aside.

Line a sheet pan with parchment paper. Place wire rack on top of parchment paper and spray rack with cooking spray.

Heat oven to 400 degrees.

To assemble:

Open date slightly at the cut and place aprox ½ teaspoon of cream cheese mixture inside. Press seam together to seal slightly. (Dates should be full but not overflowing.)

Place stuffed date onto the end of a piece of bacon, roll up lengthwise and secure bacon with a toothpick.

Place date onto prepared wrack. Repeat with the rest of the dates.

Bacon wrapped dates ready for the oven

Bake dates for 20-25 minutes or until bacon is cooked through.

Remove toothpicks. Serve warm or at room temperature.

Enjoy!

Notes on Bacon Wrapped Dates

  • Be sure to remove the toothpicks before serving!
  • These dates are delicious served warm or at room temperature.
  • You can make these ahead of time and reheat in a 300 degree oven for 5-7 minutes before serving.
  • Skip the thick cut bacon for this recipe. The standard cut available in any grocery store works great.

Cocktail Pairing

Bee's Knees

Salty, creamy, bacon wrapped dates pair well with a tart cocktail. Try a Bee’s Knees.

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Bacon Wrapped Dates

Bacon Wrapped Dates


  • Author: MittenGirl
  • Prep Time: 15 minss
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 36 dates 1x

Description

Bacon wrapped dates are perfect for entertaining and a guaranteed crowd pleaser. They look fancy, but come together easily. 


Scale

Ingredients

36 large, pitted dates
3 oz cream cheese, softened
2 Tbsp whole, roasted almonds (aprox 30 almonds)
1/2 tsp garlic powder
2 lbs sliced bacon (not thick sliced)
36 toothpicks


Instructions

Using kitchen shears or a small paring knife, cut each date lengthwise on one side. (See image below.) As you do this, check for any remaining pits or hard pieces on the end of the dates. Remove any excess pits and/or hard pieces. Set dates aside.

In a small bowl, combine cream cheese, and garlic powder. Finely chop almonds. Add to cream cheese and mix until thoroughly combined. Set aside.

Open package of bacon. Cut all of the bacon slices in half. Set aside.

Line a sheet pan with parchment paper. Place wire rack on top of parchment paper and spray rack with cooking spray.

Heat oven to 400 degrees.

To assemble

Open date slightly at the cut and place aprox ½ teaspoon of cream cheese mixture inside. Press seam together to seal slightly. (Dates should be full but not overflowing.)

Place stuffed date onto the end of a piece of bacon, roll up lengthwise and secure bacon with a toothpick.

Place date onto prepared wrack. Repeat with the rest of the dates.

Bake

Bake dates for 20-25 minutes or until bacon is cooked through.

Remove toothpicks. Serve warm or at room temperature.

Enjoy!

  • Category: Appetizers
  • Cuisine: American

Keywords: bacon, dates, cream cheese, appetizer, entertaining, easy, snack

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Bacon wrapped dates

Delicious & Easy Appetizers

Make something tasty to go along with your happy hour sips. These easy appetizers can be made in advance and reheated (if needed) when you’re ready to snack.

Did you make one of these easy appetizer recipes? I’d love to hear from you! Leave me a comment on the recipe or message me.

Avocado Corn Salsa

Fresh sweet corn and creamy avocado combine for a fun twist on the standard salsa recipe. This Avocado Corn Salsa is vegetarian, vegan, and gluten free. If fresh corn isn’t in season, you can easily swap it for frozen corn.

Ingredients

3 ears of corn (or 1 ½ cups frozen corn, thawed)
1 avocado, chopped 
½ cup red or sweet onion, diced
1 large tomato, chopped
2 Tbsp cilantro, finely chopped
1 Tbsp lime juice
2 large cloves roasted garlic (or 1 tsp garlic powder)
1 tsp salt

Prep the fresh corn
(skip this if using thawed, frozen corn)

Cut the corn kernels off of the cobs. Place the corn kernels in a large bowl. Fill the bowl with enough water to cover the corn and microwave on high for five minutes.

Drain corn in a colander. Rinse under cold water. 

Make the salsa

In a large bowl, combine corn, chopped tomato, diced onion, diced cilantro, lime juice, and salt. 

Mash roasted garlic cloves and add to the corn mixture. 

Fold in diced avocado. 

Chill until ready to serve. 

Tips for Avocado Corn Salsa

  • Do not make more than a couple hours ahead of serving. 
  • Bottled lime juice works great if you don’t have any limes on hand.
  • Do not use canned corn in this recipe.

Cocktail Pairing

Citrus Margaritas

Pair this creamy salsa with a refreshing citrus margarita for a delicious happy hour!

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Avocado Corn Salsa

Avocado Corn Salsa


  • Author: MittenGirl
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 mins

Description

Fresh sweet corn and creamy avocado combine for a fun twist on the standard salsa recipe. 


Scale

Ingredients

3 ears of fresh corn (or 1 ½ cups frozen corn, thawed)
1 avocado, chopped 
½ cup red or sweet onion, diced
1 large tomato, chopped
2 Tbsp cilantro, finely chopped
1 Tbsp lime juice
2 large cloves roasted garlic (or 1 tsp garlic powder)
1 tsp salt


Instructions

Prep the fresh corn (skip this if using thawed, frozen corn)

Cut the corn kernels off of the cobs. Place the corn kernels in a large bowl. Fill the bowl with enough water to cover the corn and microwave on high for five minutes.

Drain corn in a colander. Rinse under cold water. 

Make the salsa

In a large bowl, combine corn, chopped tomato, diced onion, diced cilantro, lime juice, and salt. 

Mash roasted garlic cloves and add to the corn mixture. 

Fold in diced avocado. 

Chill until ready to serve. 

  • Category: Appetizers

Keywords: avocado, salsa, corn, appetizer, snack

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Avocado Corn Salsa

Black Bean Mango Salsa

Gluten free, vegetarian and full of fresh flavors, this versatile black bean mango salsa pairs as well with grilled meat or fish as it does with tortilla chips.

Ingredients

1 can black beans, drained and rinsed
1 mango, diced 
1 cup frozen corn, thawed
2 small OR 1 large tomato, seeded and chopped 
1 red, orange OR yellow bell pepper, diced 
1 small onion, diced 
2-3 Tbsp cilantro, chopped 
1 Tbsp lime juice
2 Tbsps red wine vinegar
1 tsp salt

Combine everything together in a large bowl.

Mix well. 

Chill for 2-3 hours before serving. 

Enjoy!

Tips on Black Bean Mango Salsa

  • Fresh mango is important in this recipe. Do not substitute frozen or canned mango. If you don’t have a mango on hand, just leave it out.
  • Feel free to use bottled lime juice, if that’s what you have.
  • If you’re making this during sweet corn season, swap 2 ear of fresh corn for the frozen corn. Cut the fresh corn off the cob and place in a small pot of boiling water for 5 minutes. Immediately drain and rise the corn with cold water before using in the salsa.
  • If you must, you can skip the chill time on this recipe, but I promise it’s better when you let the flavors mingle in the refrigerator for a few hours.

Happy Hour Cocktail Pairing

Elderflower Margarita

Enjoy your Black Bean Mango Salsa with an Elderflower Margarita.

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Black Bean Mango Salsa

Black Bean Mango Salsa


  • Author: MittenGirl
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min

Description

Gluten free, vegetarian and full of fresh flavors, this versatile black bean mango salsa pairs as well with grilled meat or fish as it does with tortilla chips.


Scale

Ingredients

1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1 mango, diced 
1 red, orange OR yellow bell pepper, diced 
2 small OR 1 large tomato, seeded and chopped 
1 small onion, diced 
2-3 Tbsp cilantro, chopped 
1 Tbsp lime juice
2 Tbsps red wine vinegar
1 tsp salt


Instructions

Combine everything together in a large bowl.

Mix well. 

Chill for 2-3 hours before serving. 

Enjoy!

  • Category: Snacks
  • Method: No cook
  • Cuisine: American

Keywords: black bean, mango, corn, salsa, snacks, happy hour snacks, dip, nibbles

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Black Bean Mango Salsa

Blender Salsa

Every member of my family makes a version of this Blender Salsa. It’s easy, tasty, and an often requested recipe. I love to make it as part of weekend meal prep, so we have fresh salsa at the ready for Taco Tuesday.

Ingredients

1 – 15 oz can diced tomatoes (do not drain)
1 tsp lime juice
1 Tbsp garlic powder
2 tsp salt 
1 small onion, cut into quarters 
Large handful of fresh cilantro
1 jalapeño (optional)

Peel the onion and cut it into quarters. 

Cut the jalapeño in half. Remove the stem. If desired, remove the seeds as well.  

Pour the can of tomatoes into the blender. Add in the remaining ingredients in the order listed above. 

Blend until well combined.

Taste salsa and add salt if desired. 

Enjoy!

Tips on Blender Salsa

  • If you prefer recognizable cilantro in your salsa, omit it from the blender and instead chop the cilantro and stir it into the salsa after you’ve blended it. 
  • Blender Salsa can be made up to 3 days in advance and kept in the refrigerator.
  • Fresh juice is best, but feel free to use bottled lime juice if that’s what you have on hand.

Cocktail Pairing

Watermelon Margaritas

Pair this salsa with these watermelon margaritas for a great homemade happy hour.

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Blender Salsa

Blender Salsa


  • Author: MittenGirl
  • Prep Time: 10 min
  • Cook Time: 0 min
  • Total Time: 10 min
  • Yield: 2 cups 1x

Description

Blender Salsa is perfect to make ahead as part of weekend meal prep, so you have fresh salsa at the ready for taco night.


Scale

Ingredients

115 oz can diced tomatoes (do not drain)
1 tsp lime juice
1 Tbsp garlic powder
2 tsp salt 
1 small onion, cut into quarters 
Large handful of fresh cilantro
1 jalapeño (optional)


Instructions

Peel the onion and cut it into quarters. 

Cut the jalapeño in half. Remove the stem. If desired, remove the seeds as well.  

Pour the can of tomatoes into the blender. Add in the remaining ingredients in the order listed above. 

Blend until well combined.

Taste salsa and add salt if desired. 

  • Category: Snacks
  • Method: No cook
  • Cuisine: Mexican

Keywords: blender, salsa, cilantro, chips, dip, family recipe, no cook, easy snack, snack time, nibbles, happy hour snack

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Blender Salsa

Homemade Potato Chips

Homemade potato chips are easier to make than you think and bake up crispy in the oven – no frying required. They’re a great way to use up that extra large bag of russet potatoes. Make them as a side for your favorite sandwich or as a delicious afternoon snack.

Ingredients:

3-4 large russet potatoes
3 Tbsp vegetable oil
2 tsp salt 

Heat oven to 400 degrees. 

Line two large baking sheets with parchment paper and set aside. 

Scrub your potatoes clean in cold water. 

Fill a large bowl with cold water and set aside. 

Slice potatoes using a mandolin set to a super thin slice.  

Place potato slices into a bowl of cold water. 

Potato slices floating in water
[Potato slices submerged in water]

Toss them around in the cold water to rinse off all the starches. 

Remove from water and lay the potato slices out on a large, clean kitchen towel. Gently pat dry to remove excess water. 

Place potato slices in a large bowl. Add vegetable oil and salt. 

Toss everything together to coat potato slices. 

Spread slices out on prepared baking sheets. 

Potato chips, pre-oven
[Chips spread out and oven ready!]

Bake for 20-25 mins, flipping halfway through.

Enjoy!

Note: Keep an eye on them towards the end of the baking time. The potato chips will go from done to burned quickly!

Tips for Homemade Potato Chips

  • Change up the flavor by sprinkle the chips with pepper, seasoned salt, garlic powder, onion powder, or any of your other favorite spices before baking.
  • These chips are best eaten fresh, immediately after baking. They will keep up to 48 hours in a zip top bag.
  • The starchiness of russet potatoes makes them the best choice for these chips.
  • You can peel the potatoes prior to slicing if you prefer.

Food Pairing

Pulled Pork Sandwich

Enjoy your homemade potato chips along side a delicious pulled pork sandwich!

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Homemade Potato Chips

Homemade Potato Chips


  • Author: MittenGirl
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 mins

Description

Homemade potato chips are easier to make than you think and bake up crispy in the oven – no frying required.


Scale

Ingredients

34 large russet potatoes
3 Tbsp vegetable oil 
2 tsp salt


Instructions

Heat oven to 400 degrees. 

Line two large baking sheets with parchment paper and set aside. 

Scrub your potatoes clean in cold water. 

Fill a large bowl with cold water and set aside. 

Slice potatoes using a mandolin set to a super thin slice.  

Place potato slices into a bowl of cold water. 

Toss them around in the cold water to rinse off all the starches. 

Remove from water and lay the potato slices out on a large, clean kitchen towel. Gently pat dry to remove excess water. 

Place potato slices in a large bowl. Add vegetable oil and salt. 

Toss everything together to coat potato slices. 

Spread slices out on prepared baking sheets. 

Bake for 20-25 mins, flipping halfway through.

Enjoy!

Notes

Note: Keep an eye on them towards the end of the baking time. The potato chips will go from done to burned quickly!

  • Category: Snacks

Keywords: potato chips, oven baked, chips, russet potato, snacks, side dish

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Homemade Potato Chips

Crab Rangoon Dip

This easy, creamy crab rangoon dip will upgrade your appetizer game. It comes together quickly and feels fancy enough for any holiday gathering or celebration.

Ingredients

8 oz crab meat
1/2 small onion, very finely diced (about 1/4 cup)
2-3 green onions, thinly sliced (including tops)
8 oz of cream cheese, at room temperature
1 1/2 tsp Worcestershire sauce
1 tsp soy sauce
1 1/2 tsp lemon juice 
1 tsp garlic powder
8-10 dashes Tabasco sauce
1 tsp salt

Combine everything in a large bowl.

Mix until well incorporated.

Scoop into a serving dish.

Serve with crackers and/or raw veggies.

Enjoy!

Tips on Crab Rangoon Dip

  • Any kind of cream cheese works here – full fat, low fat, or fat free.
  • Don’t love crab? Swap the crab for a package of finely diced imitation crab/seafood, smoked salmon, or smoked whitefish instead. 
  • Fresh lemon juice is great, but bottled is fine to use in this recipe.
  • Want a spicy crab dip? Bump up the Tabasco sauce by a few dashes. As written, this dip is NOT spicy.
  • You can make this dip ahead of time and place it in the fridge for up to 24 hours before serving.

Cocktail Pairing

Cosmopolitan

A tart and festive Cosmopolitan is delicious with this creamy crab dip.

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Crab Rangoon Dip

Crab Rangoon Dip


  • Author: MittenGirl
  • Prep Time: 10 min
  • Cook Time: 0 min
  • Total Time: 10 min

Description

This easy, creamy crab rangoon dip will upgrade your appetizer game. It comes together quickly and feels fancy enough for any holiday gathering or celebration.


Scale

Ingredients

8 oz crab meat
1/2 small onion, very finely diced (about 1/4 cup)
23 green onions, thinly sliced (including tops)
8 oz of cream cheese, at room temperature
1 1/2 tsp Worcestershire sauce
1 tsp soy sauce
1 1/2 tsp lemon juice 
1 tsp garlic powder
8-10 dashes Tabasco sauce
1 tsp salt


Instructions

Combine everything in a large bowl.

Mix until well incorporated.

Scoop into a serving dish.

Serve with crackers and/or raw veggies.

Enjoy!

  • Category: Appetizers

Keywords: crab rangoon, dip, spread, appetizer, snack, seafood, cream cheese

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Crab Rangoon Dip