Appetizers and Snacks



Buffalo Chicken Dip

• 3 cups cooked and shredded chicken or 2 (12 ounce) can chunk chicken, drained
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Salsa Ranch dressing
• 1/4 cup Cholula Chipotle Hot Sauce. (Start with less and add more as desired.)
• 1 1/2 cup shredded Cheddar cheese

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish and bake at 350 degrees till warm and bubbly.

Salami Giardiniera Roll Ups

• 8 ounces salami
• 8 ounces cream cheese
• giardiniera

* Peppers, olives or fillings of you choice can be substituted or added to giardiniera.

1. Roll cream cheese flat between 2 layers of plastic wrap.
2. Peel off one layer.
   Cover with salami slices.
3. Flip onto a new layer.
4. Add giardiniera and roll.
5. Refrigerate at least an hour then remove wrap and slice.



Seafood Stuffed Mushrooms

12 - 14 large white button mushrooms

6 oz. shrimp (about 1 cup, chopped)

6 oz. lump crabmeat

1 cup shredded mozzarella

1/4 cup mayonnaise

1/2 cup Alfredo sauce

Artichoke Spinach Dip

8 oz cream cheese

4 oz shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

14 oz plain or marinated, quartered artichoke hearts

2 cups chopped, fresh spinach  

Mix well and bake in a 350 degree oven 30 - 40 minutes or until it is just starting to brown slightly.

 

Reuben Snackers

•  8 Glutino Crackers (I used Sea Salt)
•  Corn Beef
• 2 T. Thousand Island Dressing
• Sauerkraut
•  2 Slices Swiss Cheese

Assemble and bake at 375 degrees for 10-15 minutes.

Blueberry Crackers

• 1 cup almond flour
• 3 tablespoons dried wild blueberries, chopped
• 2 tablespoons hemp seed
• 1 1/2 teaspoons palm oil or coconut oil
• 2 tablespoons cold water                                  Wheat Free Recipe
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon

1. Place all ingredients in food processor. Process until thoroughly combined.
2. Form the dough into a ball. Place the ball between 2 sheets of parchment paper and roll out to the shape of your cookie sheet.
3. Remove the top sheet of parchment paper and cut into squares with a pizza cutter.
4. Bake in a 350 degree oven for about 15 minutes. Rotate the pan once and watch carefully so the edges do not burn.
5. Let crackers cool completely before carefully breaking apart.

Eliminate the hemp seed and this becomes a SCD Recipe.

Parmesan Spinach Crackers

• 2 cups almond flour
• 8 ounces Parmesan or Romano Cheese, grated (or a combination of both)
• 3/4 cup dried baby spinach, finely crumbled
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil
• 1/4 cup water

1. Cut three sheets of parchment paper to the size of your cookie sheets.
Combine almond flour and cheese well. Blend in spinach and sea salt. Add olive oil and water. I use my fingers until it is well blended. It will be a crumbly texture like when you are making a pie crust. At this point I squeeze tightly into 2 equal balls. Place one ball at a time between two sheets of parchment paper and roll into large triangles. Place on a cookie sheet and peel off top parchment sheet. Score into 2" by 2" squares. Sprinkle with additional sea salt if you like. Bake for about 23 minutes in a 350 degree oven.

Makes about 50 crackers     46 calories /cracker

Fruity Nut Bars

This is how mine looked chopped and mixed.
This batch I used almonds, walnuts, pepitas,
cashews ,hickory nuts, hemp seeds
& dried blueberries.

• 3 1/2 cups assorted nuts and seeds
• 1  cup dried fruit
• 1/2 cup (heaping) hemp seed, optional
• 1/2 cup coconut manna
  (or 1/3 cup coconut oil) 
• 1/2 cup (heaping) honey
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon

1. Roughly cup nuts. In a large bowl mix nuts, seeds and fruit.
2. In a saucepan over medium-low heat, combine coconut manna, honey, vanilla, sea salt and cinnamon. When mixture begins to bubble cook, stirring constantly, about a minutes, careful not to burn it.
3. Pour over fruit/nut mixture. Stir to combine completely.
4. Press your mixture into a parchment-lines 9' x 13' pan. Press HARD.
5. Bake in a 350 degree oven about 30 minutes.
6. Lightly cut into bars.
7. Remove bars on parchment from pan and let cool 2-3 hours

When my bars are cool and solid I individually wrap and place in sealed container in the fridge.            Wheat Free Recipe

Eliminate the hemp seed and this becomes a SCD Recipe.

Pepperjack Crackers

1 1/4 cup almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup shredded pepperjack cheese
1 heaping tablespoon coconut oil
1 large egg, room temperature                               Wheat Free Recipe

1. Preheat oven to 350 degrees.
2. Combine almond flour, salt, baking soda and cheese.
3. Melt coconut oil and mix with egg.
4. Pour egg mixture into dry ingredients and stir until well combined.
5. Roll out dough to the size of your baking sheet between two pieces of parchment paper.
    It's important to roll out to the same thickness or thinner pieces will burn.
6. Remove tope parchment and cut dough into squares with pizza  cutter.
7. Slide the parchment and cut dough onto baking sheet and bake 12-15 minutes.
8. Let crackers cool on baking sheet for 30 minutes.

* Try different cheese for different flavors!

* I like my crackers real crispy so I dry them a bit longer in a food dehydrator.