Appetizers

In this blog you will find many of the recipes and crafts that we magically whipped in in our class.... you will also be surprised with some bonus ideas that you can try at home...... Remember be healthy, be happy and always be creative... and
SHARE THE MAGIC!!




 I had the pleasure to meet my mini chefs. We have learned so many important skills in class already, but more importantly we are having a blast with each other!! We whipped up many smiles, laughs and made some new friends.  

APPETIZERS:

SPINACH DIP

Ingredients

• 1 (16 ounce) container sour cream
• 
  
• 1 (1.8 ounce) package dry vegetable soup mix (LIPTON)
• 
  
• 1 package frozen chopped spinach, thawed and drained
• 
  
• Tortilla Chips, Pita Chips, or assorted vegetables for dipping
• 
  
• ** you can make a bread bowl (sourdough bread)

Directions

1. In a medium bowl,  sour cream, soup mix, and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
2. **Remove top and interior of sourdough bread.  Tear removed bread chunks into pieces for dipping.

Seven Layer Dip

** In class, we omitted the items that have stars (see adult version below) next to them to please the younger palettes......

Our in class version:

Layered in this order:

1 container of sour cream (bottom layer)

1 jar of salsa (middle)

Shredded Cheese (sprinkled on top)

Black Olives (sliced)

Guacamole from Scratch:

3 ripe avacados

1 packette of guacamole seasoning (available in supermarket)

Squeeze of lemon

Here is the adult version:

Makes 8 cups or 64 (2-tablespoon) servings.

Prep Time: 15 minutes

1 can (16 ounces) refried beans **

1 container (16 ounces) sour cream

1 package McCormick® Taco Seasoning Mix or 

1 package

McCormick® Taco Seasoning Mix Mild**

1 package (8 ounces) shredded Cheddar cheese (2 cups)

1 cup prepared guacamole (we made from SCRATCH)

1 cup chopped tomatoes**

1/2 cup sliced green onions**

1/2 cup sliced black olives**

Tortilla chips

1. Spread refried beans in shallow serving dish.

2. Mix sour cream and Seasoning Mix in small bowl until well blended. 

Spread over refried beans.

3. Top with layers of cheese, guacamole, tomatoes, onions and olives. 

Serve with tortilla chips.

NACHOS

In class, we learned how to easily melt cheese on the chips using the microwave, 

so the kids can make this snack by themselves.  

Here is the advanced version 

( which can use many of the same ingredients as the items above):

• 10 -15 tortilla chips
• 2 tablespoons refried beans (or black beans)
• 1 cup cheese (cheddar or Mexican mix, whatever you have around)
• 1/2-1 jalapeno, chopped (optional)
• 1/2 cup salsa 
• 1/2 avocado, chopped (or mashed)
• 2 tablespoons sour cream
• 1 tablespoon black olives, chopped (or sliced)
• 1 tablespoon tomato, chopped
Change Measurements: 

Directions:

1.  Spread the chips evenly on a plate.
2.  Spread the beans on top of the chips. If you use refried beans, put little globs of them on the chips around the plate - these don't spread easily.
3.  Cover with the cheese.
4. Sprinkle the chopped jalapenos over the cheese.
5.  Microwave for 1 minute or until all the cheese is melted.
6.  Spread the salsa over the nachos(try not to get too watery of salsa b/c that will make your chips watery).
7.  Spread the sour cream over the salsa.
8. Spread the avocado, black olives, and tomatoes over the sourcream.