In my opinion, a great appetizer needs to have many outstanding qualities. It has to be easy to eat, visually appealing, simple and, last but not least, meat-free. Since I’m a vegetarian I may be a little biased, but I think the best appetizers are vegetarian appetizers that non-vegetarians can love, too.

Roasted Squash Crostini with Whipped Goat Cheese makes a welcome addition to the traditional holiday appetizer spread thanks to the addition of garam masala, delicata squash and a creamy whipped goat cheese base. Garam masala is a popular north Indian spice blend typically made with a mixture of ground peppercorns, cinnamon, cloves, cumin and cardamom. We love how the garam masala adds rich, earthy flavor to the delicata squash and compliments the tangy goat cheese spread.

For those looking for an alternative to butternut squash, delicata squash is a great way to mix things up. These yellow and green skinned squash are easier to cut and clean than other varieties of winter squash and have a bolder flavor and creamier texture.

Roasted Squash Crostini with Whipped Goat Cheese

Ingredients

Tip: Save time by toasting the baguette in advance and making the whipped goat cheese spread. On the day you plan to serve the appetizer roast the squash and assemble!

1 baguette (about 14 ounces)
3 tablespoons olive oil
1 medium (1 pound) delicata squash, peeled
1/2 medium onion, chopped (3/4 cup)
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
4 ounces soft goat cheese (chevre)
3 ounces cream cheese, softened
3 tablespoons heavy whipping cream
Chopped fresh cilantro
Roasted, salted pistachios

Directions

Heat oven to 350°F. Cut baguette into thin slices (about 40, 1/2-inch thick slices). Place bread slices on ungreased cookie sheet; lightly brush with 1 tablespoon of the olive oil. Bake 6 to 9 minutes or until crisp. Cool completely.

Cut peeled squash in half lengthwise; remove and discard seeds. Cut squash into 1/2-inch cubes. In large bowl, place squash and onion. Drizzle with the remaining 2 tablespoons oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch baking pan. Bake 15 minutes; stir. Bake 20 to 25 minutes longer or until vegetables are browned and tender.

In medium bowl, blend goat cheese, cream cheese and cream with electric hand mixer until smooth.

Spread about 1 teaspoon cheese mixture on top of each slice of baguette.

Top with scant tablespoon squash and onion mixture. Garnish with cilantro and pistachios.

Prep Time: 20 min  | Total Time 60 min  | Servings: 20 (2 pieces each)

Craving more? Check out these garam masala ideas!

• Garam Masala and Preserved Lemon Hummus from Manu’s Menu
• Spicy Red Lentil and Sweet Potato Soup from Honest Cooking
• Vegan Garam Masala Apple Pie from Vegan Latina
• The 108 Cocktail from Serious Eats

Daring bakers (and adventurous eaters) will flip over this spicy twist on a classic holiday cookie. Gingersnaps, with their intense molasses flavor and ginger spiced bite, make a natural base for a sweet and savory cookie. Adding a hefty dose of ras el hanout seasoning, a Moroccan blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric, pairs well with the subtle flavored coconut oil and rich molasses. One thing that remains the same with these cookies: the crackly, sugar-coated top.

Moroccan Spiced Gingersnaps

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ras el hanout Moroccan spice blend, divided (we used McCormick)
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup melted virgin coconut oil
1/4 cup mild-flavored molasses
1 egg
1/4 cup granulated sugar

Directions

Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
In medium bowl, stir together flour, baking soda, 2 1/2 teaspoons of the ras el hanout and salt. Set aside.

In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour mixture.

In small bowl, mix granulated sugar and remaining 1/2 teaspoon ras el hanout. Shape dough by level measuring tablespoon into balls. Dip tops into granulated sugar mixture. On cookie sheets, place balls, about 3 inches apart.

Bake 8 to 10 minutes or just until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Prep Time: 45 Minutes | Total Time: 1 Hour 15 Minutes | Makes: 3 dozen cookies

Here are some other ras el hanout recipes to try!

• Ras El Hanout Lamb Tagine with Pumpkin and Apricots from What’s For Lunch Honey?
• Raspberry Ras el Hanout Truffles from Jules Food
• Kefta Mkaouara from Kayotic Kitchen
• Lahmacun (it’s like a pizza!) from Bon Appétit

Hummus is one of my favorite all-purpose dips, but come holiday season it never looks special enough to serve at a party. It has always seemed more like tailgating fare than a special occasion appetizer, until now.

Making a deconstructed hummus with classic ingredients like chickpeas, parsley, lemon, salt and pepper is a fun play on hummus with greater visual appeal. But we didn’t stop there! We ran with the Middle Eastern flavor profile and created a layered dip that is fresh, colorful and downright delicious.

A plain Greek yogurt base gets topped with the chopped hummus mixture, tomatoes, cucumbers, kalamata olives, feta cheese and finished with olive oil and za’atar spice blend. For those unfamiliar with za’atar, it is a mixture of sumac, sesame seeds, thyme and salt.

Chopped Hummus Dip with Za’atar

Ingredients

1 1/2 cups plain Greek yogurt
1 can (19 ounces) chickpeas, drained and rinsed (we used Progresso)
1/4 cup fresh parsley, chopped
2 teaspoons finely shredded lemon peel
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/3 cup kalamata olives, quartered
1/2 cup crumbled feta cheese
1 Roma tomato, chopped (about 1/2 cup)
1 Persian cucumber, chopped (about 1/2 cup)
1 to 2 tablespoons extra virgin olive oil
2 teaspoons za’atar seasoning blend
Tortilla chips

Directions

Evenly spread yogurt on medium serving platter.

On a cutting board, combine chickpeas, parsley, lemon peel, salt and pepper. Coarsely chop chickpea mixture together.

Spoon over yogurt. Top with olives, cheese, tomato and cucumber.

Drizzle olive oil over dip and sprinkle with za’atar seasoning blend.  Serve with chips such as Food Should Taste Good olive or falafel tortilla chips.

Prep Time: 30 minutes | Total Time: 30 minutes | Servings: 8 (about 1/2 cup per serving)

Tip: The dip can be made ahead, just wait to top with olive oil and za’atar until right before serving. The assembled dip can be refrigerated, covered, up to 4 hours before serving.

Hungry for more? Check out these delicious looking hummus recipes!

• Spicy Jalapeno Corn Hummus from Vegetarian Ventures
• Sundried Tomato Hummus from Closet Cooking
• Hard Squash Hummus from Food52
• Pumpkin Hummus with Spiced Lamb from Girlichef

In my opinion cereal is one of the most underrated baking ingredients, but this holiday season I’m setting things straight. Baking with cereal should be about more than just marshmallow treat bars, and I’ve got the recipe to prove it.

This Peanut Butter Chocolate Toffee Crunch, made with Reese’s Puffs cereal, is a playful take on brickle with a peanut butter and chocolate twist. The cereal gets coated in a sweet stovetop toffee mixture and then baked until the mixture starts to bubble. Once cooled, the texture of the base resembles toffee with a crunchy cereal texture. Finish it off with a chocolate-peanut butter topper, crushed pretzels and salty peanuts and the end result is one out-of-this-world treat.

Peanut Butter Chocolate Toffee Crunch

Ingredients

4 1/2 cups Reese’s® Puffs® cereal
1 cup butter
1 cup firmly packed light brown sugar
1/2 teaspoon vanilla
1 bag (12 oz) semi-sweet chocolate chips, melted
1/2 cup creamy peanut butter
2 cups miniature pretzel twists, coarsely crushed
1/2 cup salted peanuts

Directions

Heat oven to 350F. Line large (15x10x1-inch) rimmed baking sheet or jelly roll pan with cooking parchment paper.  Pour out cereal in single layer, clustering cereal together as tightly as possible. Set aside.

In medium saucepan over medium heat, melt butter, stirring frequently. Once butter has melted, add brown sugar, stirring until well combined. Bring to a boil; cook until mixture is dark golden brown, about 5 minutes. Stir in vanilla. Remove from heat and drizzle over cereal, using spatula to spread as needed until all cereal is covered.

Bake 10 minutes. Remove from oven and cool 3 minutes. In medium bowl, stir together the melted semi-sweet chocolate and peanut butter until well combined. Carefully spread chocolate mixture to cover cereal. Sprinkle crushed pretzels and salted peanuts over chocolate.

Refrigerate until chocolate mixture hardens, about 1 hour. Remove toffee from pan. Cut lengthwise into 5 rows, cut each row into four squares.

Cut each square diagonally to form two triangles.

Prep Time: 20 Minutes | Total Time: 1 Hour 30 Minutes | 40 servings

Tip: Store leftover toffee (if you have any!) in a zip-top storage bag at room temperature for up to five days.

Other toffee ideas to check out:

• Christmas Crack Toffee from I Heart Naptime
• Toffee Pretzel Bark from Brown Eyed Baker
• English Toffee from Baked Bree

We love the combination of tangy, sweet grapefruit with a spicy kick of ginger. It makes an amazing and flavorful cocktail. Don’t drink alcohol? No worries, we have an alcohol-free version that everyone can enjoy. No matter what drink you choose, be sure to use fresh-squeezed grapefruit juice for the best flavor.

Ginger Grapefruit Fizz

Ingredients

1 ounce vodka
1/4 ounce ginger liqueur (we used Domaine de Canton)
2 ounces fresh-squeezed red or pink grapefruit juice
1/4 ounce fresh-squeezed lime juice
2 ounces cold ginger beer
Grapefruit wedge

Directions

Fill a glass with ice. Add vodka, ginger liqueur, grapefruit juice and lime juice; stir. Top with ginger beer. Garnish with grapefruit wedge.

Prep Time: 10 Minutes | Total Time: 10 Minutes | Makes 1 drink

Ginger Grapefruit Mocktail

Ingredients

3 ounces fresh-squeezed red or pink grapefruit juice
3 ounces cold ginger beer
Grapefruit wedge

Directions

Fill a glass with ice. Add grapefruit juice and ginger beer. Garnish with grapefruit wedge.

Prep Time: 10 Minutes | Total Time: 10 Minutes | Makes 1 drink

Intrigued by the idea of ginger and grapefruit together? Here are some dishes to try:

• Grapefruit and Ginger Tart from Global Table Adventure
• Grapefruit and Ginger Cream Pie from Sweet Sugar Bean
• Grapefruit Ginger Chicken from Pepper Lynn

We love putting new spins on classic recipes, but in the case of this tender, buttery shortbread, keeping it simple really is best. Make a good thing even better by sandwiching a fluffy marshmallow crème filling and fruit preserves between two cookies.

Half the fun of sandwich cookies is being able to see the filling inside. Adding a cutout to the top cookie allows the brightly-colored preserves to peek through. We used red raspberry preserves in our cookies, but feel free to customize your cookies with your favorite flavored preserves or jam.

Raspberry Cream Shortbread Sandwich Cookies

Ingredients

Cookies
1 cup butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
Fillings
3/4 cup marshmallow crème
1/3 cup butter, softened
2/3 cup powdered sugar
3 tablespoons red raspberry preserves

Directions

Heat oven to 350°F. In large bowl, stir 1 cup butter and 1/2 cup powdered sugar until well mixed. Stir in flour and salt. If necessary, use your hands to form mixture into soft dough.

Roll dough out on lightly floured surface until 1/4 inch thick. Cut into small rounds using 1 3/4-inch round or scalloped cookie cutters. On ungreased cookie sheets, place rounds 1/2 inch apart. Cut mini shapes out of the center of half of the cookies, using 3/4- to 1-inch round or scalloped cookie cutters.

Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Meanwhile, in large bowl, beat marshmallow crème and 1/3 cup butter with electric mixer on medium speed until blended. Slowly beat in 2/3 cup powdered sugar until fluffy.

Spread about 1 1/2 teaspoons whipped frosting on bottom of each whole cookie; top with 1/2 teaspoon preserves in center.

Top each with cookie that has center cutout to make sandwich cookie.

Prep Time: 20 Minutes | Total Time: 1 hour | 20 sandwich cookies

These cookies can be made up to 2 days ahead; store at room temperature in a sealed food storage bag.

Want more shortbread? Check out these recipes:

• Orange Rosemary Cornmeal Shortbread from Remedial Eating
• Cocoa Nibs Shortbread from Tartelette
• Smoked Salt and Almond Shortbread Stars from Hungry Girl por Vida
• Chocolate-Dipped Pistachio Shortbread from Local Milk

Smoky Apple Cider is our new favorite sipping cocktail. The drink starts with a shot of brandy and a splash of mezcal, and is finished with hard apple cider. Mezcal imparts an intense, smoky flavor to the cocktail.

Like tequila, mezcal is made from the agave plant. There are many different types of mezcal to choose from. Darker mezcal is aged longer and generally has a much stronger flavor. Want to learn more about this spirit? Serious Eats has a great mezcal guide.

Smoky Apple Cider Cocktail

Ingredients

1 ounce brandy or Cognac
1/4 ounce reposado mezcal
1 teaspoon pure maple syrup
6 ounces cold hard apple cider (we used Crispin Original)
Fresh apple slice

Directions

Fill a tall glass with ice. Add brandy, mezcal and maple syrup; stir. Top with hard apple cider; stir gently. Garnish with a fresh apple slice.

Prep Time: 5 Minutes | Total Time: 5 Minutes | Makes: 1 cocktail

More mezcal cocktails to fill your glass:

• La Canadiense from NYC restaurant, Hecho en Dumbo, via The New York Times
• Prickly Pear Mezcal Mule from The Boys Club
• Spicy Aztec Hot Chocolate with Chili, Cinnamon, and Mezcal from Serious Eats

P.S. I also spotted this recipe for Oaxacan Chocolate Cookies. Mezcal and baked goods? What? I think that might be all sorts of amazing.

We’ve compiled some of our favorite holiday recipes into one delicious taste guide. Download it here!

Simple Starters

Something Sweet

Grab a Drink

Happy Holidays from all of us at Tasteseekers Kitchen!

[Download Tasteseekers Holiday Taste Guide]

Cookies for breakfast? When they’re made with oats, flax, pecans and dried cherries it makes delicious sense. These Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies are the do-it-all breakfast for those who think they’re too busy to eat a morning meal. In addition to tasting great they also store remarkably well in the freezer, meaning you can bake a batch on the weekend and keep them on hand for breakfasts during the week. Go on, have cookies for breakfast!

Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies

Ingredients

2 cups Rice Chex cereal, coarsely crushed
1 cup gluten-free oats
1 cup unsweetened coconut flakes
1 tablespoon ground flax seed
1/4 teaspoon salt
3/4 cup chopped pecans
3/4 cup dried cherries
3 ripe bananas, mashed (about 1 1/3 cups)
2 tablespoons coconut oil, heated to liquid consistency
1/4 cup honey
1/2 teaspoon gluten-free vanilla

Directions

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

In large bowl, combine Chex cereal, oats, coconut flakes, flax seed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well combined and dough forms.

Place 2 1/2-inch round biscuit cutter on cookie sheet. Press 3 tablespoons dough into biscuit cutter on cookie sheet.

Carefully remove biscuit cutter. Repeat with remaining dough.

Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes.

Prep Time: 25 Minutes | Total Time: 1 Hour 10 Minutes | Makes: 24 cookies

Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Other Breakfast Cookies We Love from Around the Web:

• Breakfast Cookies by Sally’s Baking Addiction
• Banana Oat Breakfast Cookies by Baked Bree
• Chia Oatmeal Breakfast Cookies from Eating Bird Food

At my house, guacamole is the king of all condiments. It’s delicious served with eggs, on tacos, on toast, with chips and eaten straight out of the bowl by the spoonful. Although I typically keep my guacamole simple, I’m always on the lookout for a good twist on the familiar to serve friends and family.

This recipe for Edamame Guacamole combines creamy, slightly spicy guac with edamame. The resulting dip is rich and flavorful with more texture than guacamole on its own. Another bonus? Adding edamame helps stretch your guacamole further, a major bonus since guacamole tends to go fast. Enjoy your guac-a-mame with tortilla chips or fresh veggies.

Edamame Guacamole (Guac-a-mame)

Ingredients

1 cup frozen shelled edamame (we used Cascadian Farm)
2 tablespoons water
3 medium ripe avocados, peeled, pitted and chopped
1 Roma (plum) tomato, chopped
1/4 cup finely chopped onion
1 medium jalapeno, seeded and finely chopped
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
1/2 teaspoon fine sea salt
Lime wedges for garnish
Tortilla chips (we used Food Should Taste Good)

Directions

Cook and drain edamame as directed on package, cool 5 minutes. Set aside 1 tablespoon cooked edamame for garnish. Spoon remaining edamame into bowl of food processor with 2 tablespoons water. Process until smooth.

In a medium bowl, mash together edamame puree, avocado, tomato, onion, jalapeno, lime juice, garlic, cilantro and salt.

Spoon into serving bowl, garnish with reserved edamame and lime wedges.

Prep Time: 20 minutes | Total Time: 20 minutes | Makes: about 2 1/2 cups

Check out these Guacamole recipes:

• Smashed Pea Guacamole from Food52
• Asparagus Guacamole from Chocolate Covered Katie
• Creamy Kale and Avocado Dip from Sweet Sugar Bean

I don’t think there is anything better than comfort food paired with cold January days and great football games on TV. And when it comes to comfort food, my favorite just happens to involve cheese, cheese and more cheese. Especially melty, stretchy cheese!

This Queso Fundido with Fire Roasted Tomato Salsa is an updated version of the ever-popular game day cheese dip. Our recipe uses a combination of Monterey Jack and queso Chihuahua cheeses, both of which are known for their fantastic melting properties. Add a little spice in the form of roasted poblano pepper, chorizo and salsa and you’re pretty much guaranteed to win over every football fan at your party.

Queso Fundido

Ingredients

1 fresh poblano chile pepper
1 teaspoon olive oil
4 ounces uncooked chorizo sausage, casings removed
1/2 cup chopped onion
2 cups shredded Monterey Jack cheese (8 ounces)
1 cup shredded queso Chihuahua cheese (4 ounces)
1/4 cup chopped fresh cilantro
Tortilla chips (we used Food Should Taste Good)

Directions

Heat oven to 475°F. Line 15x10x1-inch pan with foil. Brush poblano pepper with oil; place on pan. Roast uncovered 15 minutes, turning once or until pepper is browned and tender.

Place roasted poblano in medium bowl and cover with plastic wrap. Let stand 15 minutes. Peel poblano; discard seeds and membranes. Chop peeled pepper.

Heat an 8-inch cast iron skillet over medium heat. Add chorizo and onion; cook until onion is softened and meat is cooked through, stirring frequently. Stir in roasted chopped poblano. Reduce the heat to low.

Add Monterey Jack and Chihuahua cheeses and cook, stirring constantly, until fully melted and bubbly, about 2 minutes.

Sprinkle with cilantro and serve immediately with fire roasted salsa and tortilla chips.

Prep Time: 30 minutes | Total Time: 30 minutes | Servings: 8

Fire Roasted Tomato Salsa

Ingredients

1 can (14.5 ounces) Muir Glen organic fire roasted tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded and finely chopped
1/4 teaspoon fine sea salt

Directions

In medium bowl, mix all ingredients.

Prep Time: 10 minutes | Total Time: 10 minutes | Makes: 2 cups

Craving more? Here are some cheesy dip recipes to try:

• Grilled Corn and Poblano Queso Blanco from Sugar and Grace
• Chorizo and Caramelized Onion Cheese Dip from FoodieCrush
• Spicy Beer Queso from How Sweet Eats
• Garlic and Mushroom Queso Fundido from Girl Versus Dough

For as long as I can remember I’ve had a thing for German chocolate cake. Something about the rich, caramel-pecan frosting sandwiched between moist layers of chocolate cake satisfies all my dessert cravings in a single dish.

Unfortunately, time doesn’t always allow for preparing a German chocolate cake every time the craving strikes. Thankfully this German Chocolate Cake Muddy Buddies recipe has all the flavor of German chocolate cake but can be made in less time. Preparing two separate Muddy Buddies flavors, one to mimic the chocolate cake and the other to mimic the frosting, results in real layer cake flavor. For even more impact, try serving this mix layered in a glass trifle bowl. Guests will be amazed at how it not only tastes but looks like the real thing.

German Chocolate Cake Chex Muddy Buddies (Gluten-Free)

Ingredients

Caramel-Pecan-Coconut Frosting Chex Mix

20 gluten-free caramels, unwrapped
2 tablespoons butter
2 tablespoons whipping cream
4 cups Honey Nut Chex or Rice Chex cereal
1/2 cup sweetened flaked coconut
3/4 cup pecan halves, coarsely chopped

Chocolate Cake Chex Mix

4 cups Chocolate Chex cereal or Rice Chex cereal
1/4 cup butter
4 ounces sweet baking chocolate or semi-sweet baking chocolate, chopped
1/2 cup powdered sugar
1/4 cup unsweetened baking cocoa

Directions

Heat oven to 300°F. Line a large cookie sheet with sides or 15x10x1-inch pan with parchment paper.

First, make the Caramel-Pecan-Coconut Frosting Chex Mix. In large microwavable bowl, microwave caramels, butter and cream uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Add Honey Nut Chex cereal, coconut and pecans; stir until evenly coated. Pour mixture onto cookie sheet. Bake 15 minutes. Cool completely, about 30 minutes.

Next, make Chocolate Cake Chex Mix. Place Chocolate Chex cereal in large bowl. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in chopped chocolate. Microwave uncovered on High 30 seconds. Stir; continue microwaving and stirring until mixture is smooth, about 1 minute more, microwaving in 30 second intervals. Pour chocolate mixture over cereal; toss until well coated.

In large resealable food-storage plastic bag, mix powdered sugar and cocoa. Add chocolate-coated cereal mixture; shake until evenly coated. Set aside.

To serve, layer Chocolate Cake Chex Mix and Caramel-Pecan-Coconut Frosting Chex Mix in a clear glass bowl.

Prep Time: 25 Minutes | Total Time: 1 Hour | Servings: 23 (1/2 cup each)

Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Other Recipes We Love:

• Tiramisu Chex Party Mix from Betty Crocker
• Cake Batter Muddy Buddies from The Girl Who Ate Everything

P.S. Happy National Chocolate Cake Day!

The only thing better than creamy, cheesy spinach dip is creamy, cheesy spinach dip served inside a warm loaf of French bread. Am I right? To keep things quick and easy, we used a can of refrigerated bread dough to serve as the vessel for our homemade spinach dip. Prepare the dip while your bread bakes in the oven, fill the loaf with the dip and bake until the filling is hot and the bread is crusty. It’s as easy as that!

Spinach Dip in French Bread

Ingredients

1 can Pillsbury refrigerated crusty French loaf
1 tablespoon butter, melted
1 box (9 ounces) Green Giant frozen chopped spinach
3 ounces cream cheese, softened
1/2 cup plus 2 tablespoons shredded fresh Parmesan cheese
1/4 cup mayonnaise
1/2 cup chopped red bell pepper
1 clove garlic, finely chopped

Directions

Heat oven to 350°F. Line a baking sheet with parchment paper. Place French bread dough, seam side down, on baking sheet.

Next, partially bake the bread. Brush dough with melted butter and bake 17 to 19 minutes or until light golden brown. Carefully hollow out the center of the loaf by using a bread knife to cut out a v-shape lengthwise down center of loaf to within 1/2 inch of bottom. (Discard or bake* bread cutout scraps.)

Meanwhile, cook spinach according to package directions. Drain well, squeeze with paper towel to get out as much liquid as possible. In medium bowl, stir together cooked and drained spinach, cream cheese, 1/2 cup of the Parmesan cheese, mayonnaise, bell pepper and garlic until well blended.

Spoon spinach mixture into hollowed out French bread loaf.

Bake 15 minutes; sprinkle with remaining 2 tablespoons shredded Parmesan cheese. Bake 3 to 5 minutes longer or until spinach filling is hot and bread is deep golden brown. Let cool 5 minutes before cutting into slices to serve.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

*Tip: If desired, bake bread cut-out scraps. Place on same baking sheet as stuffed loaf and bake until bread scraps are deep golden brown.

Here are some dip recipes to check out:

• Classic Maine Lobster Dip by From Away
• Hot Bacon Cheese Dip from Buns in My Oven
• Jalapeno and Artichoke Dip from Lauren’s Latest

We’ve compiled a few of our favorite recipes for football fans (and game day party fans) to enjoy. Check ‘em out!

Crowd Favorite Recipes

Chinese New Year is almost here, and to celebrate I wanted to share a tradition that comes from my Chinese side of the family: dumpling making! To be specific, Chinese dumplings or jiaozi. One of the fun things I used to do with my grandma was to play with the jiaozi shapes to make them look like different animals. (The shapes hold a lot better if you steam them.)

My grandma usually prepares steamed jiaozi with garlicky pork filling but I decided to try something completely different but still traditional at the same time: boiled vegetarian dumplings with spinach, tempeh and fresh ginger folded the way Grandma does it. Happy Chinese New Year!

P.S. Dumpling skins can be found at Asian grocery stores in the refrigerated section.

Spinach and Tempeh Dumplings (Jiaozi)

Ingredients

1 package (9 ounces) Green Giant frozen chopped spinach
1 tablespoon pure sesame oil
6 ounces tempeh, chopped (1 cup)
1 garlic clove, minced
1 teaspoon grated fresh ginger root
2 teaspoons soy sauce
30 dumpling skins (about 3 1/2-inch rounds)
Sliced green onions, to serve
Additional soy sauce, to serve

Directions

Cook spinach as directed on box and drain well, pressing spinach with paper towels to remove excess liquid.
In 10-inch nonstick skillet, heat the sesame oil over medium heat. Add tempeh; cook 3 to 5 minutes, stirring frequently, until light golden brown. Add garlic and cook an additional minute or until garlic is fragrant. Remove pan from heat; stir in spinach, ginger and 2 teaspoons soy sauce.

Place 1 dumpling skin on work surface. (Cover remaining skins with damp paper towel to prevent drying out.) Spoon 2 level measuring teaspoons filling just below center of skin. Brush water around the outer edges of dumpling skin.		Fold dumpling skin over filling to form a half moon; press the top center edges to seal. Remember to leave the sides unsealed!
Time to seal the sides! Tuck one open side in towards the filling. Press edges together to seal.		Repeat tucking and sealing on the other side. Brush edges with more water if they aren’t sticking.
Make small folds at the top of the dumpling to form 4 or 5 pleats. Pinch the pleats to seal the dumplings.		Repeat with remaining dumpling skins and filling. Cover filled dumplings with damp paper towel to prevent drying out.

In a 5-quart pot, heat 3 quarts water to boiling. Add a third of dumplings. Boil 5 to 7 minutes or until edges of dumpling skins are tender. Using slotted spoon, remove dumplings from water. Repeat with remaining dumplings.

Serve warm with additional soy sauce and sliced green onions.

Prep Time: 40 min | Total Time: 1 hour 20 min | Makes: 30 Dumplings

Tip: Tempeh is a fermented soy product. You can find it in most grocery stores sold in cake-like or block form because the soy beans are compressed together tightly.

When I first started learning to make my own truffles, I was amazed at how easy they were to make. It was like a whole new world of candy-making was available to me and I couldn’t get enough. Over the years I’ve dabbled in making all types of truffles, but it wasn’t until recently that I discovered the fun of cereal-based truffles.

As a kid one of my favorite cereals was Cinnamon Toast Crunch, and even now it holds a very soft spot in my heart. I don’t know why it took so long for me to combine Cinnamon Toast Crunch with my beloved truffles, but I’m glad I finally did.

Perfect for Valentine’s Day, or any day, for that matter, these sweet little chocolate truffles are filled with a mixture of cookie butter, marshmallow crème, Cinnamon Toast Crunch and cream cheese. They can be made in advance and packaged for friends and loved ones, just be sure to store them in the refrigerator.

Cinnamon Toast Crunch Chocolate Truffles

Ingredients

3 cups Cinnamon Toast Crunch cereal
1/2 cup cookie butter spread
1/2 cup marshmallow creme
4 ounces cream cheese, softened
1/4 teaspoon ground cinnamon
8 ounces semisweet baking chocolate, melted
Additional coarsely crushed Cinnamon Toast Crunch cereal

Directions

Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.

In medium bowl, stir together cookie butter spread, marshmallow creme, cream cheese and cinnamon until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate 1 hour or until firm.

Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet.

Immediately sprinkle with coarsely crushed cereal.

Refrigerate 1 hour or until chocolate is set. Store in refrigerator.

Prep Time: 40 Minutes | Total Time: 2 Hours 40 Minutes | Makes: 45 truffles

Here are some DIY truffle recipes to try:

• Bridgadeiros from Half Baked Harvest
• Chocolate Raspberry Truffles from Spoonful of Flavor
• Chocolate Hazelnut Fudge Bites from Texanerin

My friends and family know I’m always looking for more ways in incorporate vegetables into my diet. I especially love finding new and unusual ways to eat my veggies, like blending spinach into a smoothie, or in this case, blending roasted broccoli into hummus.

It’s fairly commonplace to see other veggies, like roasted red peppers or sun dried tomatoes, blended into hummus, but I love the unexpected color and flavor broccoli provides. Inspired by this recipe for Roasted Broccoli Hummus from Not Without Salt, I set out to create my own version. Roasting the broccoli with a couple cloves of garlic softens and mellows the flavor and gives it pleasant toastiness. Unlike other types of hummus, this version has more texture and a slightly thicker consistency. Feel  free to thin with water to meet your preferences.

Roasted Broccoli Hummus

Ingredients

Roasted Broccoli
12 ounces fresh broccoli florets (3 cups)
2 cloves garlic, peeled
2 tablespoons olive oil
1/2 teaspoon fine sea salt

Hummus
1 can (19 ounces) chickpeas (garbanzo beans), drained
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons tahini
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fine sea salt
2 to 3 tablespoons water

Directions

Heat oven to 400°F. Place broccoli florets and garlic on large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and stir to coat evenly. Sprinkle with 1/2 teaspoon salt. Roast 20 minutes, stirring once, until broccoli is slightly charred around the edges and garlic cloves are golden brown. Cool 10 minutes.
Place chickpeas, roasted broccoli, 2 tablespoons olive oil, lemon juice, tahini, red pepper flakes and 1/2 teaspoon salt in bowl of food processor.

Process until almost smooth. Add 2 to 3 tablespoons water to thin to desired consistency. If desired, drizzle with additional olive oil to serve.

Prep Time: 15 minutes | Total Time: 45 minutes | Makes: about 2 1/2 cups

Check out these veggie hummus recipes:

• Morrocan Spiced Hummus from Dishing Up the Dirt
• Smoky Corn and Jalapeno Lime Hummus from Goodies à Volonté
• Beet Hummus from A Cozy Kitchen
• Brown Butter Sage Hummus from Domestic Fits

I go through a lot of yogurt at my house because I love the taste and versatility. I blend yogurt into smoothies, serve it with fruit and granola for breakfast and even use flavored yogurts as an after-dinner dessert.

Most of my recipes with yogurt have been of the sweet variety, but lately it’s impossible to miss the number of savory ways yogurt is being used. We took the plunge and made our own version of a savory yogurt bowl by topping plain Greek yogurt with olive oil, avocado, mango, cucumber and fresh jalapeño for heat. And since no yogurt bowl would be complete without a little crunch, we topped it with Chex cereal seasoned with smoked paprika, chili powder and lime. It’s the finishing touch that takes this bowl from good to downright delicious.

Savory Yogurt Bowls with Avocado, Mango and Chile

Ingredients

2 cups plain Greek yogurt
4 teaspoons extra virgin olive oil
1 ripe medium avocado, pitted, peeled and chopped
1/2 teaspoon fresh lime juice
1/2 cup finely chopped mango
1/2 cup quartered sliced English cucumber
1 jalapeño chile, seeded, diced
1 1/2 cups Chili-Lime Chex (recipe follows)
2 tablespoons honey

Directions

Divide yogurt among 4 small bowls. Drizzle each with 1 teaspoon olive oil. In small bowl, toss together avocado and lime juice; divide avocado among bowls. Top each with mango, cucumber and jalapeño chile.

Coarsely crush 1 1/2 cups of the Chili-Lime Chex mixture; sprinkle onto yogurt bowls. Drizzle some honey over each. Serve immediately.

Makes 4 bowls.

Chili-Lime Chex

Ingredients

1/4 cup butter, melted
1 teaspoon fresh lime juice
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper (cayenne)
4 cups Rice Chex cereal

Directions

Heat oven to 300°F. In small bowl, combine butter, lime juice, smoked paprika, salt, garlic powder, chili powder and ground red pepper. Place cereal in very large bowl. Drizzle butter and seasoning mixture over cereal; toss to coat evenly. Spread cereal mixture in ungreased large cookie sheet with sides or 15x10x1-inch pan.

Bake 15 minutes, stirring once. Spread on waxed paper; cool about 10 minutes. Store in an airtight container at room temperature.

Makes 4 cups.

Prep Time: 30 Minutes | Total Time: 40 Minutes | Servings: 4

Check out these other savory yogurt ideas!

• Cilbir from Desert Candy
• Mint and Pomegranate Shafout from Queen of Sheba Recipes
• Minty Yogurt Parfait from Betacyanin

Lately I’ve been crazy for cocktail-inspired desserts. Classic cocktails and desserts are two of my favorite things, so when they’re paired together I can’t resist! These adult-only White Russian Cereal Cocktail Bars are the dessert of my dreams.

The cereal layer is made by combining Cocoa Puffs with espresso powder, coffee liqueur, marshmallows and dark chocolate. The combination is decadent, rich and tastes remarkably like the base of a White Russian cocktail. But what really makes these bars complete is the frosting. Made with melted vanilla baking chips, powdered sugar and vanilla vodka, the frosting is smooth, creamy and balances out the rich cereal layer perfectly.

Like their cocktail namesake, these spiked Cocoa Puffs squares are best served cold.
Keep ‘em in the fridge.

White Russian Cereal Cocktail Bars

Ingredients

Cocoa Puffs Cereal Bars
3 tablespoons butter
1 tablespoon instant espresso coffee powder or granules
2 tablespoons coffee-flavored liqueur
3 cups miniature marshmallows
1/2 cup dark chocolate chips
6 cups Cocoa Puffs cereal

Vanilla Vodka Frosting
3/4 cup white vanilla baking chips
1 1/2 cups powdered sugar
1/3 cup butter, softened
2 tablespoons vanilla-flavored vodka
1/8 teaspoon salt
Garnish: Chocolate shavings or unsweetened baking cocoa, if desired

Directions

Grease 9-inch square pan with shortening. In large microwavable bowl, microwave 3 tablespoons butter uncovered on High until melted. Stir in espresso powder and coffee liqueur until well combined.

Add marshmallows to butter mixture. Microwave uncovered on High 45 to 60 seconds or until marshmallows are melted. Stir in chocolate chips until chocolate is melted and marshmallows are smooth. Stir in cereal until well combined. Press mixture in pan. Refrigerate 1 hour or until set.

In 2-quart microwavable bowl, microwave vanilla baking chips uncovered on High about 60 seconds or until melted. Stir; if chips are not completely melted, microwave 30 seconds longer, then stir until all chips are melted. Add powdered sugar, 1/3 cup butter, the vodka and salt; beat with electric mixer on medium speed until smooth. Spread frosting over cereal bar base. Sprinkle with chocolate shavings.

Cut into 4 rows by 4 rows. Store in the refrigerator.

Prep Time: 15 Minutes | Total Time: 1 Hour 15 Minutes | Makes: 16 bars

Garam masala, a blend of spices, varies between Indian regions and family traditions but you can purchase garam masala blends in grocery stores that usually contain ground peppercorns, cloves, cinnamon, cumin seeds and cardamom. If you have all the tools and ingredients, you can make fresh garam masala by grinding whole spices for some big flavor. After Raghavan Iyer’s visit to our kitchens a few weeks ago, I was really inspired to experiment with garam masala. While a few recipes caught my eye, I kept thinking how tasty it would be in a savory hand pie. It’s perfect timing because Pi Day is this Friday!

These hand pies are filled with a mixture of garam masala, Swiss chard, sweet potatoes, and chicken. When you bake these little guys, your kitchen instantly warms up with the smell of the aromatic spices.

Don’t forget to dunk the hand pies in our cilantro-yogurt dip for a tangy zip that really compliments the filling.

Chicken Hand Pies with Garam Masala

Ingredients

1 tablespoon vegetable oil
1/3 cup cubed sweet potato or yam (about 1/2-inch)
2 tablespoons chopped yellow onion
1/2 cup shredded cooked chicken
1/2 cup chopped Swiss chard leaves
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon salt
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Serve with Cilantro-Yogurt Dip (recipe follows)

Directions

Heat oven to 425°F. In 10-inch skillet, heat vegetable oil over medium heat.  Add sweet potato and onion, cook 3 to 5 minutes, stirring occasionally, until tender. Add chicken, Swiss chard, spices and salt; stir until Swiss chard is wilted, about 3 minutes. Set aside to cool, about 5 minutes.

Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 2 tablespoons filling in center of 7 rounds, brush edges with water.
Place remaining pastry rounds on top. Use a fork to seal the two pie crust pieces together.

Using sharp knife, cut 3 to 4 slits in top of each pastry.

If you’re a math geek like me, you can make the pi symbol on the pie crust instead of cutting the slits. With a paring knife, make one wavy horizontal inch long slit and two vertical wavy inch long slits below it. P.S. It’s easier to cut out the symbol on a flat surface than on the covered hand pies.

Place pies on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown.

Tip: Save yourself some prep time by using rotisserie chicken! I also used red garnet sweet potatoes but they’re sometimes labeled as yams in the grocery store.

Cilantro-Yogurt Dip

Ingredients

1/2 cup plain Greek yogurt
1 teaspoon finely chopped fresh cilantro
1/2 teaspoon lime zest

Directions

Stir together all ingredients. Makes 1/2 cup.

Prep Time: 45 Minutes | Total Time: 1 Hour | Makes: 7 hand pies

Get irrational with these pie-tastic ideas (sorry about the math joke):

• Spicy Potato Lentil Pies from Spabettie
• Apple Pi from A Periodic Table
• Winter Squash Pie from Log Cabin Cooking
• Pi Shaped Pies from Serious Eats
• Pi Pizza from Angela’s Kitchen