Appetizers

Rustic Tuscan Pepper Bruschetta

81

These little appetizers are crunchy, creamy and so savory! With the flavors of the bell peppers, mint, goat cheese and balsamic vinegar you will be transported to the Tuscan countryside! They have all the colors of fall and are great to serve at a party because they are hand held! These are so easy to make that you can throw this together as a last minute appetizer

24
• 2 tbsp. of olive oil
• 2 tbsp. of balsamic vinegar
• 1 1/2 tbsp. of honey
• 1 1/2 tbsp. of chopped fresh mint + more for garnish if desired
• 1 large yellow bell pepper, seeds and membranes removed
• 1 large orange bell pepper, seeds and membranes removed
• 1 large red bell pepper, seeds and membranes removed
• 4 ounce(s) of Whipped Cream cheese
• 6 ounce(s) of soft goat cheese
• 1 box garlic flavored Melba snack toasts (you will need 48 unbroken toasts)
1. In a Medium bowl, whisk together olive oil, vinegar, honey and mint until well combined. Season with salt and pepper. Set aside. 2. Using a mandolin slicer - or a VERY sharp knife, slice all three bell peppers very thinly. Toss Pepper Strips into the viniagrette. (You can also use a vegetable peeler to get thin strips of the bell pepper or a food processor with a slicing attachment) Allow peppers to marinate for 10 min. 3. While peppers are marinating, mix cream cheese and goat cheese together until smooth. 4. To assemble Bruschettas: Spread a generous amount of the cheese mixture onto each melba toast. Drain the bell peppers, and mound a good amount on top of cheese on each toast. 5. Plate the appetizers and garnish with additional fresh mint if desired. Season with a little salt and pepper if desired. Enjoy!
Nutritions

Calories
52

Sodium
42mg
1% DV

Fat
3g
6% DV

Protein
1g
3% DV

Carbs
1g
0% DV

Fiber
0.2g
0% DV

Without further ado, I offer the internet an actual chunk of my life. 8 months of research, sourcing, mixing, chilling, shaping, baking, cooling and testing, for literally THE best modern day vegan gluten free Toll House cookies you will ever eat.

1 tbsp. ground chia
3 tbsp water
1/3 cup melted butter ( I used Earth Balance )
1/4 cup melted refined coconut oil
1 cup coconut sugar
1/3 cup full fat coconut milk
1 tsp vanilla extract
2 cups 1 for 1 Gluten-Free Flour ( I used Bob's Red Mill )
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup chopped dark chocolate chunks ( I used Enjoy Life Foods )
1/2 cup semi-sweet chocolate chips
10
  1. In a small bowl, mix together the chia and water. Allow to sit, while you prep the wet ingredients.
  2. Add sugar to melted butter and mix well. Follow with chia, vanilla and coconut milk and...
    See the full directions on my site
Nutritions

Calories
259

Sodium
202mg
8% DV

Fat
15g
23% DV

Protein
4g
8% DV

Carbs
20g
6% DV

Fiber
2g
11% DV

Slow Cooker Monday Pie

116

Monday Pie. How to make the most delicious Monday pie using your roast dinner leftovers in the slow cooker. Then how to transform your Monday pie leftovers into a delicious Tuesday Carbonara. Works well with leftover roast beef, roast turkey, roast chicken, roast ham, or roast lamb.

Soft and fluffy homemade dinner rolls are the perfect addition to any meal. From a holiday spread on Thanksgiving or Christmas to a simple Sunday supper at Grandma's, the warm, buttery yeast rolls always disappear fast. They're a family favorite with both kids and adults!

0.25 oz package dry active yeast
1/4 c lukewarm water
3/4 c whole milk ( scalded )
1/4 c shortening
1/4 c sugar
1 t salt
1 egg
3 c all purpose flour
1 T melted butter
15
  • In a small bowl, stir together yeast and warm water. Allow to rest for 5-10 minutes, until foamy.
  • In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk,...
    See the full directions on my site
Nutritions

Calories
210

Sodium
171mg
7% DV

Fat
1g
3% DV

Protein
6g
12% DV

Carbs
40g
13% DV

Fiber
1g
7% DV
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