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Veggie Shooters (Crudites with Skinny Ranch Dip)

Fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. No double dipping!

Think color and use your favorite vegetables; raw zucchini or celery would also be great. These are also kid friendly, my daughter loves bell peppers, carrots and cucumbers.

Of course, you can buy store bought dressing to save time, but whipping up a batch of your own is easy. You can make the dip and cut the vegetables ahead of time, then assemble when you are ready to serve it. If you are serving vegans or dairy free diets, swap the ranch dip for hummus!

If you’re heading to a Holiday party and are worried about over-eating, bring these veggie shooters and skip the chips!




Veggie Shooters (Crudites with Skinny Ranch Dip)
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg  

Ingredients:

For the skinny ranch dip:

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman’s light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives or dill
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 1 cup 1% low fat buttermilk

For the crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 3 medium carrots, peeled and cut into strips 
  • 11 baby arugula leaves for garnish
  • 11 shot glasses

Directions:


To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.


Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.



To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

S?mores Cookies

S’mores Cookies

by Pam on October 14, 2012

We were headed out of town for the weekend to camp at the Oregon coast in our motor home with friends.  The weather was going to be rainy and stormy the whole time which meant we wouldn’t be building fires to cook s’mores so I went in search of a good alternative.  I found these s’more cookies on Kevin & Amanda’s[1] site that looked perfect.  I picked up the marshmallow bits at the store and baked these cookies right before we left town.  The dough was very crumbly when I made them and it made me worry that the cookies would be crumbly but they turned out to be thick, hearty, and absolutely delicious cookies.  They were a big hit with all the kids (and adults) all weekend long and nobody was too disappointed that we couldn’t make traditional s’mores over a campfire.

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs.  Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth.  Add the egg and vanilla and beat until well combined.  Slowly add the flour mixture to the butter mixture until just combined.  Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart.  Place into the oven and bake for 10-12 minutes or until golden brown.  Let the cookies cook for a couple of minutes before moving them to a cooling rack.  Enjoy dipped in ice cold milk.

Print[2]



S’mores Cookies




Prep Time: 10 min.

Cook Time: 10 -12 min.

Total Time: 22 min.



Ingredients:

1 1/4 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup Jet Puffed Mallow Bits

Directions:

Preheat the oven to 350 degrees.

Use a food processor to crush the graham crackers to fine crumbs. Combine the flour, graham crackers, baking powder, and salt together in a bowl; mix well.

Beat the butter with the sugars until creamy and smooth. Add the egg and vanilla and beat until well combined. Slowly add the flour mixture to the butter mixture until just combined. Add the marshmallow bits and chocolate chips and mix.

Place spoonfuls of cookie dough onto a baking sheet about 2 inches apart. Place into the oven and bake for 10-12 minutes or until golden brown. Let the cookies cook for a couple of minutes before moving them to a cooling rack. Enjoy dipped in ice cold milk.



Adapted recipe by For the Love of Cooking.net
Original recipe by Kevin & Amanada

References

  1. ^ Kevin & Amanda’s (www.kevinandamanda.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Hairy Bikers’ chocolate yule log

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The Hairy Bikers’ make great comforting Christmas recipes and this chocolate yule log is no exception. Serve as an alternative Christmas pudding or as a Christmas Eve treat – no-one will be able to resist!

That’s goodtoknow

Decorating the yule log with desiccated coconut gives it an extra Christmassy look

Ingredients

  • Soft butter for greasing
  • 6 large eggs, separated
  • 150g caster sugar
  • 50g cocoa powder

Icing and filling

  • 200g plain, dark chocolate, broken into squares
  • 200g icing sugar
  • 200g butter, room temperature
  • 2 tbsp Camp chicory and coffee essence

Decoration

  • Fresh holly leaves or leaves made from ready-to-roll coloured icing
  • Icing sugar or desiccated coconut

Method

  1. Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
  2. Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.
  3. Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely – 30–40 minutes.
  4. Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter. 
  5. Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
  6. When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
  7. Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar.

This recipe is taken from

The Hairy Bikers’ 12 Days of Christmas,

which is published by Weidenfeld & Nicolson, £20.00.

By The Hairy Bikers

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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