With the holidays quickly approaching, it is easy to forget something when you're rushing around getting all the goodies together. Maybe it was a dish for the company pot-luck, or the appetizer you wanted to make for your Ugly Sweater Party. Whatever it is and whatever the reason, never fear!
Here we have 5 delicious recipes that are easy to make for a last minute treat.
WHITE BEAN AND KALE PESTO DIP
Prep/Total Time: 5 min total
Yeild: 1 cup
1/2 cup walnuts, + a few more chopped walnuts for topping if desired
2 medium garlic cloves, chopped
3 cups kale, lightly packed and chopped
1/2 cup grated Parmesan cheese
Approx. 2/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper to taste
3 cups cooked cannellini beans (or 2 15-ounce cans, drained)
1. Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning off periodically and removing the top to press the kale down toward the blade if necessary.
2. With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce. Add the lemon juice and pulse a couple more times.
3. Scrape down the sides and add the beans, along with a pinch of salt and pepper. 4. Puree, adding more oil if necessary to obtain a smooth consistency. Taste and add additional salt and pepper if desired.
5. Transfer to a bowl and top with additional almonds and a drizzle of olive oil if desired. Serve with pitas, crackers, and/or veggies.
Prep/Total Time: 10 min total
2 large garlic cloves
1/2 teaspoon salt
3 cups finely chopped roma tomatoes, seeds removed or 1 can (28 ounces) petite diced tomatoes, well drained
1/4 cup prepared pesto
1/4 cup shredded Parmesan cheese
2 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tub (8 ounces) cream cheese with herbs
1 baguette, sliced 1/4 inch thick, brushed with olive oil and toasted
Italian parsley leaves or minced fresh parsley
1. In a large bowl, mash the garlic and salt into a paste.
2. Add the tomatoes, pesto, cheese, oil, sugar and pepper.
3. Spread cream cheese on each baguette slice; top with bruschetta mixture. Garnish with parsley.
REESE'S CAPPED SNOWMEN COOKIES
24 Nutter Butter Cookies Coupons
12 mini Reese's Peanut Butter Cups, halved
1 package white CandiQuik
48 mini chocolate chips
48 mini M&M's
black frosting for piping (I used this)
1. Melt CandiQuik according to package directions. Dip 3 or 4 cookies into melted CandiQuik and place on wax paper to set.
2. Working quickly, place mini Reese's Peanut Butter Cups on for the hat, 2 chocolate chips for the eyes, an orange jimmie for the nose, and 2 mini M&M's for the buttons.
3. Repeat, until all cookies are dipped and decorated.
4. Allow to set completely - I chilled mine in the refrigerator to speed the process along. Once set, pipe on a scarf with black frosting. Since I only needed a little bit, I used this ready made kind I purchased in the baking aisle at my grocery store.
VEGAN PUMPKIN CHEESECAKE
1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces) (or use fresh puree for even better flavor!)
2 tsp pumpkin pie spice (high quality brand)
1 tub (8 ounces) tofu cream cheese
optional: 1/2 tsp salt to taste (depends how much salt you soaked your cashews in)
One standard vegan graham cracker pie crust
1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 – 1 tsp of salt to the bowl – mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe. Note: you may want to soak more cashews than needed and make two pies – or use in other recipes like my vegan pumpkin spice cashew cheese.
2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. Recommended soaking time is 8 hours.
3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie.
4. Preheat your oven to 400 degrees.
5. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1/4 cups of cashews to your food processor – or blender (like a Vitamix – get one with free shipping here).
6. Next, add in the maple syrup, vegan cream cheese and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason – you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. If needed, add in about 1/3 tsp extra salt. But taste before adding.
7. Pour your mix into a graham cracker pie shell (store-bought or homemade).
8. Bake pie at 400 degrees for 10 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes. Your pie will firm up significantly upon cooling and chilling in the fridge.
9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. Allow 2 hours to cool. A warm pie will be tasty, but still a bit “wet” to slice.
10. Serve with preferred whipped topping.
SKILLET VEGETABLES ON CHEESE TOAST
8 slices rustic wheat bread
1/2 8 ounce package peeled fresh whole baby carrots, halved lengthwise
1 8 ounce package button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 tablespoons olive oil
4 ounces soft goat cheese (chevre)
Fresh basil (optional)
1. Preheat broiler. Place bread on baking sheet; set aside.
2. In large skillet cook carrots, mushrooms, garlic, and red onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.
3. For cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes.
4. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.
5. On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.