Appetizers

Homemade: Nacho Cheese Sauce

By in Appetizers, Homemade 67 Comments Tags: , , ,

nacho cheese sauce

When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) and tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache.

I’ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. I’m proud to say I have finally conquered it! Well technically Kenji conquered it and I’m just reaping the benefits. Every cheese sauce I tried to make ended up grainy, gloopy and not even close to silky. And, the ones that promised to be smooth always had velveeta or some other processed cheese. This is the first one I’ve seen that doesn’t! And, just look at how silky smooth it is. The taste is so close to my favourite cheese salsa, just more real (woot!). And bonus, you can adjust the thickness according to your needs. Thicker for dipping and thinner for drizzling. I’m excited to make cheese fries and cheesesteaks, my mind is reeling with the possibilities of what I can pour this all over.

You can control the heat in many ways. As it is, it’s nice and spicy. For a mild sauce use only cheddar cheese. For super hot sauce add jalapeño peppers. For medium sauce substitute half of the pepper jack for more cheddar.

To be honest, I probably won’t be watching the Super Bowl on Sunday. But if you are, and are in need of a good dip, this is your meal ticket. ;)

Nacho Cheese Sauce

  • 4 oz. pepper jack cheese,shredded
  • 4 oz. cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 oz.) can evaporated milk, divided
  • 2 teaspoons hot sauce
  • pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Adapted from Serious Eats.

Chickpea Garlic Dip

By in Appetizers, Thanksgiving 1 Comment Tags: , , , , , ,

Chickpea Garlic Dip

I couldn”t really share an awesome cracker recipe with you without also sharing a dip to go with it. As good as they are on their own if you want to serve them to company you”ve gotta have some yummy toppings.

I personally love bean dips, my hubby on the other hand is not such a fan. I”m always a bit nervous sharing a recipe that only I”ve tasted because it tastes great to me, but what if I”m crazy? Although I usually like getting a second opinion before I share a recipe with you, I found this dip to be quite addicting and my son gobbled it up with his crackers, so I”ll take that as my second opinion, “it”s good”. :)

This is not only a great dip to serve with crackers but would also be great as a dip for veggies, pitas or even spread on the base of a sandwich. It”s reminiscent of hummus and could be used in any of the ways you would usually enjoy hummus.

It”s quick, it”s easy and the cumin and garlic have me coming back for more. I think this would probably be good a little chunkier too. Next time I might mix things up and only puree half of the chickpeas, then pulse the rest just until they”re broken up. I can always puree the heck out of it later right?

Happy dipping!

Chickpea Garlic Dip

I found 4 cloves of garlic quite overwhelming so I would start with two and add more to taste.

  • 1 can (19 oz) chickpeas, drained (reserving 2 tablespoons of liquid)

  • 1/2 cup mayonnaise

  • 2-4 garlic cloves, peeled

  • 1 tablespoon lemon juice

  • 1/2 teaspoon ground cumin

Place all ingredients in a food processor and process until smooth.

Makes: 2 cups

Adapted from Kraft Canada.

Homemade: Wheat Thins

By in Appetizers, Homemade, Snacks 29 Comments

wheat thins

My son’s a cracker addict. So am I. Give us a salty, crunchy snack and we’re happy.

When I put these on a plate beside Ritz crackers Max will clean them off the plate without even touching the Ritz. That’s saying something. Homemade crackers are GOOD.

And, they’re so much healthier. Especially when they’re made with all whole wheat flour (like these!). Me and Max can eat as many as we want and not feel an ounce of guilt.

As an added bonus they come together quickly and easily. Just check out the step-by-step photos below.

These are a perfect offering to bring to a party or get together, especially when you know the hostess has all the bases covered. Who’s going to say no to homemade “gourmet” crackers? They’re immediately gourmet if they’re homemade right?

I dressed mine up a bit with some chunky salt and sesame seeds, which is completely unnecessary but fun to do if you want to make a statement. They taste great either way.

These are every bit as delicious as the original, so much fun to make and come together in minutes. They also store really well. I know I’ll be making them often to enjoy with cheese, dips or even just by themselves. I’ll probably double the recipe next time because they disappear fast.

If you’ve never made homemade crackers before this is the perfect recipe to get you started.


1) Grate butter into flour mixture. 2) Mix butter into flour mixture, breaking it up into smaller pieces as you go. 3) Add water until mixture clumps together but is not sticky. 4) Form the dough into two balls.

1) Roll out the dough on a lightly floured piece of parchment paper, until very thin. 2) Cut into squares (even or not). :) 3) Place on a baking sheet, sprinkle with salt and other desired toppings. 4) Bake until brown and crisp.

Homemade Wheat Thins

I like to roll doughs like this on a piece of parchment paper because it makes it easier to remove and transfer the cut crackers to the baking sheet. 

  • 1 1/4 cups whole wheat flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt, plus extra for sprinkling
  • 1/4 teaspoon paprika
  • 4 tablespoons butter, cold
  • 1/4 cup water (plus more, if necessary)
  • 1/4 teaspoon vanilla

In a bowl mix together flour, sugar, salt and paprika. Using a regular sized cheese grater, grate butter into flour mixture (or cut in with pastry cutter or knives). Immediately toss butter in flour mixture to coat, breaking up pieces a bit more as you go.

Mix together water and vanilla. Pour over flour mixture and mix until evenly moistened and the dough comes together but is not sticky (add a bit more water if necessary). Divide the mixture in half and form into balls.

On a lightly floured piece of parchment paper, roll out the dough as thinly as possible (or as desired). Cut into squares and place on a baking sheet lined with parchment paper. Sprinkle with a bit of salt (and other toppings if desired).

Bake at 400º F for 8-10 minutes or until browned and crisp. Cool completely and store in an air-tight container or bag at room temperature.

Makes approximately: 60 crackers (depending on the size and shape you make them)

Adapted from Oh She Glows (originally from King Arthur Flour Whole Grain Baking).

Three No-Bake Thanksgiving Appetizers

By in Appetizers, Fall, Thanksgiving 53 Comments Tags: , , , , , , , , , , , , , , , , , ,

Three No-Bake Thanksgiving Appetizers

I”m not a simple person by nature. The simple life has always appealed to me but I tend to over complicate things and end up going overboard. That “s partly why this blog is so important to me. It helps to remind me to keep things simple and enjoy life. I try to think of ways to help simplify others lives and in turn it helps to simplify mine. So thank you for being my inspiration!

I think the most important thing I have learned this year is to just be myself and not try to fit into the crowd.  I am who I am and I will never live up to someone else”s standards (including my own). I”ve really tried to share things on here that our family truly enjoys and not things that I don”t actually put into practice myself. Sometimes I wish I would put certain things into practice but I”m trying to steer clear of appearing to be and do something I”m not.

All that being said, these no-bake thanksgiving appetizers come straight from my heart. I”m a big believer in make-ahead dishes and at this point in my life the easier and quicker it is to throw together, the better. I do love my time in the kitchen but I love my family more. :) These three recipes can be thrown together in minutes and will hopefully relieve a little bit of holiday meal stress.

Mini “Pumpkin” Cheese Balls

Contrary to their name these don”t actually have any pumpkin in them, but they do have a cute pumpkin shape. I have shared one of my favourite cheese ball recipes below but feel free to use your own and just follow the shaping instructions.

My cheese balls were a little loose because I had to use spreadable cream cheese. I haven”t been able to find the firm blocks here in Norway yet. One day I will find some and then be prepared for baked cheesecakes galore!

Mini “Pumpkin” Cheese Balls

recipe adapted from Kraft Canada

  • 1 (250g/8oz) package cream cheese, softened

  • 1/4 cup finely chopped roasted red peppers

  • 1/2 teaspoon garlic powder

  • pinch cayenne pepper

  • 1 cup grated cheddar cheese

  • 2 green onions

  • paprika, or dusting

  1. Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in cheddar cheese. Refrigerate 2 hours or until firm enough to handle.

  2. Roll into 1 inch balls and then coat in paprika. Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed  before shaping with knife).

  3. Slice green onion into 1 inch pieces (green parts only). Slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball. Refrigerate until serving.

Makes: 24 cheese balls (4-6 servings each, depending on the size of crackers.)

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Smoked Salmon Pinwheels

We had something similar to these at a taste-testing at the grocery store and I quickly took stock of the ingredients they were using so I could try to re-create them at home, rather then run off with the tray like I wanted to. Although they didn”t turn out exactly the same, they still are delicious. The dijon/honey mixture really compliments the smoked salmon. It”s such a quick and easy recipe to throw together but they look so elegant your guests will never know.

Smoked Salmon Pinwheels

  • 1 teaspoon dijon

  • 2 tablespoon mayo

  • 1 tablespoon sour cream

  • 1/2 teaspoon honey

  • pinch of dried dill

  • 100g thinly sliced smoked salmon

  • 3 (6 inch) flour tortillas

  1. Mix together djon, mayo, sour cream, honey and dill. Spread 1 tablespoon of the mixture onto each tortilla. Top with a thin layer of salmon, leaving a 1 inch gap on one side (to leave room for the shifting fillings when rolling). Roll up toward the gap and wrap firmly in plastic wrap. Refrigerate for 2 hours before serving.

  2. To serve: Trim the ends and slice each roll into 6 slices. Serve immediately.

Serves: 6 (3 pinwheels each)

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Creamy Pumpkin Pie Dip

I have been having major problems finding pumpkin of any form here. Whether it be canned or whole. I have seen pumpkin pie filling (which is what I use in this recipe) but have only seen canned pumpkin puree once, and they were sold out. Needless to say, as soon as I see some I am buying a wackload to last me through the winter. Now you know why I make so many ingredients from scratch. I”m too lazy to search the city, I”d rather do the work in my kitchen. :)

This pumpkin dip is probably my favourite of the three. James said he liked it even better then pumpkin pie! It”s cool and creamy with a hint of those spicy fall flavours we all love so much. I served mine with Cinnamon Almond Crisps, which I purchased from the store. I have to find a recipe for those soon because the combination is addictive!

Creamy Pumpkin Pie Dip

  • 1 (250g/8oz) package spreadable cream cheese, room temperature

  • 1 cup pumpkin pie filling

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/2 teaspoon vanilla

  • 1/4 cup sour cream

  1. Cream together cream cheese and pie filling until smooth. Stir in cinnamon, ginger, vanilla and sour cream. Refrigerate 2 hours before serving.

  2. Serve with graham crackers, ginger snaps, cinnamon cookies or fruit such as apples and pears.

Makes: 2 cups

* If using plain pumpkin puree ADD: 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg (or: 1 teaspoon pumpkin pie spice). PLUS: 3/4 cup icing sugar.

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I hope all of my fellow Canadians have a wonderful and stress free Thanksgiving weekend! (And, everyone else too.) :)

Sun-dried Tomato, Feta and Basil Bruschetta

By in Appetizers, Sides, Valentine's 17 Comments Tags: , , , , , ,

Sun-dried Tomato, Feta and Basil Bruschetta

Last week I put the call out on Facebook for some trusted company-worthy eats. There were many delicious suggestions but this one from Natasha (a fellow Canadian ex-pat living in Switzerland) really stuck out to me because a) there was a link to the recipe and b) it contained sun-dried tomatoes, which I love and James hates.

Being the bad wife that I am, I like to make at least one dish that James doesn”t like when company comes over because I know that I”ll have someone to help me finish it. After all, I”m cooking for them not him, right? (Although it sounds more like I”m cooking for me.)

James, being the good husband that he is, usually tries a piece anyways, and I couldn”t believe when he reached for seconds, thirds and fourths of this dish.

I wouldn”t have needed to make anything else, because this was really all we wanted to eat. Even Max was unhappy with his bowl of usually pre-occupying spaghetti and kept reaching for the plate full of bruschetta.

Who could blame him? A crusty slice of baguette topped with a pungent and robust Sun-dried Tomato Tapenade. Such simple ingredients melding together to make one mouthwatering bite.

This would be a great appetizer or side dish to serve alongside a summer barbecue. You could even keep the house cool by popping it on the grill once the meat is done and resting. I have some leftover tapenade in my freezer and I have a feeling it”s going to make it”s way onto some homemade pizza very soon.

I know we”ll be having this often, to the disdain of all those within a five mile radius of our breath. Goodbye friends, it”s been nice knowing you.

Sun-dried Tomato, Feta and Basil Bruschetta

inspired by Natasha Kay

  • 1-9 inch baguette

  • olive oil, to drizzle

  • sun-dried tomato tapenade (1/3 of recipe below)

  1. Slice the baguette into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.

  2. Bake at 350ºF for 6 minutes. Serve immediately.

Serves: 4

Sun-dried Tomato Tapenade

adapted from allrecipes

  • 1 cup sun-dried tomatoes (packed in oil)

  • 3 tablespoons finely chopped red bell pepper

  • 5 cloves garlic, finely chopped

  • 6 ounces feta cheese

  • 2 tablespoons dried basil (or 6 tablespoons fresh)

  • 1/2 teaspoon pepper

  • 2 teaspoons balsamic vinegar

  1. Remove the tomatoes from oil (reserving 1/3 cup oil) and chop finely.

  2. Stir together tomatoes, 1/3 cup reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.

  3. Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.

Makes enough for 3- 9 inch baguettes

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Make sure to check out Natasha”s blog Domestica. She did a disturbing yet intriguing “McMold” experiment with a McDonalds Cheeseburger and Fries. You may be surprised by the results.. or not.

Maple Walnut Apple Chips

By in Appetizers, GF Sweets, Gluten Free, Kids, Snacks 24 Comments Tags: , , , , , ,

Maple Walnut Apple Chips

I think I”m in love. Or maybe I”m just confused because my hubby is off in Russia this week and I”m just trying to fill the void. Whatever the case, these Maple Walnut Apple Chips are addictive. Just look at that name and tell me that your mouth doesn”t start to water.

I had pretty high expectations, even though I”m not usually a fan of dried fruit. Partly because this is an Anna Olson recipe (I “love” her) and partly because the description sounded too good to be true. Let me tell you. These blew me out of the water and have changed my idea about dried fruit. If it”s done right, it”s downright amazing.

My husband dislikes dried apples so much that he didn”t even want to try them. But, being the good wife I am I coerced him into trying a tiny piece. Then he wanted more and I wished I hadn”t been so convincing. They”re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?

These are now going to be a regular at my house. A truly healthy and delicious snack. Perfect for packing in a lunch box or taking on a picnic. I can barely wait to go to the store and buy more apples.

In case you missed it, I tried the recipe for the pancakes that went along with my Homemade Bisquick Mix. They were very good. You can read the update at the bottom of the post. If any of you use the mix in any recipes, let us know how it goes and feel free to link to the recipe in the comment section, so we can all give it a try. :)

Maple Walnut Apple Chips

adapted from Fresh with Anna Olson

  • 3 Tbsp. icing sugar, divided

  • 3 Tbsp. maple syrup, divided

  • 1 Granny Smith apple

  • 1/4 cup walnuts, finely chopped

  • dash ground cinnamon

  1. Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.

  2. Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.

  3. Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.

  4. Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.

  5. Bake in a 225ºF (105ºC) oven for 1 hour or until pale golden and starting to curl, making sure to rotate pan after the first 30 min.

  6. Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.

  7. Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.

* You can easily make these even healthier by decreasing the amount of syrup and icing sugar used.

*A mandolin or other slicer would make quick work of these apples. I just used a knife and tried to keep the pieces as thin as possible. Don”t worry if the pieces don”t look pretty, it won”t affect their taste. :) And, if some pieces are a little thicker that”s ok to, it just means they”ll be a little chewier.

*The original recipe said to bake for two hours, but mine were done in one. If you don”t think yours are ready in an hour feel free to bake them longer.

*The original recipe also used pecans instead of walnuts. Either would be delicious.

*These stay good for up to one week in an airtight container. Do not refrigerate or they will become soft.

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