Appetizer Recipes - JoyFoodSunshine

Corn Salsa

Laura — Sun, 27 Apr 2025 09:22:00 +0000

This corn salsa recipe is a light, flavorful, sweet & salty dip that’s a perfect appetizer for taco nights. Plus, it’s easy to make in 10 minutes!

There’s nothing I love more than fresh summer corn! And if you’re looking for a delicious way to enjoy it – you need to make this sweet corn salsa recipe (also try Mexican corn salad).

It’s healthy and fresh and so easy to make (also try black bean corn salsa, homemade salsa & pineapple salsa)!

In this corn salsa recipe, corn and garlic are toasted until fragrant. Then, they’re cooled and mixed with tomatoes & onions are tossed with a simple lime dressing for an absolute flavor explosion that will keep you coming back for more.

Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.

Corn Salsa Recipe: Ingredients & Substitutions

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

How to Make Corn Salsa

Let’s walk through how to make corn salsa together step-by-step. Be sure to watch the video for further guidance.

I prefer to toast the corn and garlic in butter for a delicious depth of flavor, but you can skip that step if you prefer!

Begin by melting butter in a skillet.

Then, add the corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown.

Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cob, I like the toasted flavor).

In a small bowl whisk together olive oil, lime juice, and honey.

Then, combine the cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper in a large bowl and stir to combine.

Next, pour the lime juice mixture over the corn mixture and stir to combine.

Cover and chill the corn salsa for at least 1 hour in the refrigerator.

Serve

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

We love serving this corn salsa recipe with our favorite Mexican recipes. Some suggestions include:

Serve it as an appetizer or topping for ground beef tacos, chicken tacos, etc.
Serve it with chicken enchiladas!
Use it as a condiment on taco bowls or Mexican casserole.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Corn Salsa Recipe FAQS

Can I halve or double this recipe?

Absolutely, it’s easily scalable to your preferences!

What corn is best to use for corn salsa?

I suggest a sweet yellow or white corn. Or sweet corn on the cob that has been cooked and cut off the cob. Frozen corn works great.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Corn Salsa

This corn salsa recipe is a light, flavorful, sweet & salty dip that's a perfect appetizer for taco nights. Plus, it's easy to make in 10 minutes!

Course Appetizer, dip

Cuisine Mexican

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Chilling 1

Total Time 1 15

Servings Servings

Calories 94kcal

Author Laura

Cost $4

Equipment

Ingredients

3 cups sweet corn (16 ounces)
1 Tablespoon minced garlic
1 Tablespoon salted butter
1 tomato (finely diced, 1 cup)
½ cup red onion (finely diced)
½ cup fresh cilantro (finely chopped)
1 ½ teaspoons cumin
½ teaspoon sea salt (or more to taste)
¼ teaspoon pepper
2 Tablespoons olive oil
3 Tablespoons lime juice
2 teaspoons honey

US Customary – Metric

Instructions

In a nonstick skillet, melt butter. Add corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown. Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cobb, I like the toasted flavor).
In a small bowl whisk together olive oil, lime juice, and honey.
In a large bowl combine cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper and stir to combine.
Pour the lime juice mixture over the contents of the bowl and stir to combine.
Cover and chill for at least 1 hour in the refrigerator.
After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

Video

Notes

Ingredient Substitution Notes

Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
Salted butter. olive oil is a great substitute.
Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
Red onion. white or yellow onion both work well too.
Olive oil. avocado oil is a good substitute.
Lime juice. Fresh or bottled are both great choices.
Honey. you can use sugar in place of honey.

Store

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Nutrition

Try these recipes

Black Bean & Corn Salsa

Easy Homemade Salsa Recipe

Pineapple Salsa

Fruit Salsa & Cinnamon Chips

Easy Guacamole Recipe (5 Minutes)

Cowboy Caviar

Whipped Feta Cheese Dip

Laura — Sun, 30 Mar 2025 08:43:00 +0000

This whipped feta cheese dip is rich, flavorful and irresistibly creamy! It’s a quick and easy appetizer made with a handful of simple ingredients in 5 minutes!

This whipped feta cheese dip is an easy appetizer to make with your favorite Mediterranean recipes.

In this recipe, feta cheese, greek yogurt, olive oil, lemon juice, and spices are combined for a bold and flavorful dish that can be served as an appetizer or sauce!

We love serving this recipe with pita bread or pita chips, naan bread and some of our other favorite dips likes homemade hummus and tzatziki!

Feta Cheese Dip: Ingredients & Substitutions

Feta cheese. I recommend using a block of feta and crumbling it yourself.
Greek yogurt. sour cream works in place of greek yogurt.
Olive oil. avocado oil is a good substitute.
Lemon juice. freshly squeezed or bottled both work great!
Honey. I don’t recommend substitutes for honey.
Minced garlic. If desired, substitute ½ teaspoon garlic powder for the minced garlic.

How to Make Whipped Feta

Let’s walk through how to make whipped feta, and don’t forget to watch the video.

Begin by crumbling an 8 bounce block of feta cheese into a food processor fitted with an “S” blade.

Then, add the Greek yogurt, olive oil, lemon juice and minced garlic and process until smooth.

Next, add coriander, cumin, pepper and honey and process until combined.

At this point you can taste and adjust the salt, honey and other spices to your liking if you wish!

Then, transfer the whipped feta from the food processor to a serving bowl.

Garnish with fresh dill and a drizzle of olive oil and serve.

Prepare in Advance

Alternatively, if you are preparing this to serve at a later time, you can store it in an airtight container in the refrigerator for up to 24 hours before serving.

Serve

Serve this whipped feta cheese dip as a starter with crackers, pita chips, pita bread, fresh veggies, or homemade naan!

Or you can serve it as a sauce over greek meatballs, falafel or greek chicken!

Store/Freeze

Store leftover feta cheese dip in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Thaw slowly overnight in the refrigerator before serving.

Whipped Feta Cheese Dip Recipe FAQS

Can I double this recipe?

Yes, this recipe is easily doubled. Just make sure your food processor is large enough to hold the additional ingredients.

Can I use a blender?

A food processor is a better choice, but you can use a blender if necessary!

Whipped Feta Cheese Dip Recipe

This whipped feta cheese dip is rich, flavorful and irresistibly creamy! It's a quick and easy appetizer made with a handful of simple ingredients in 5 minutes!

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings Servings

Calories 67kcal

Author Laura

Cost $5

Equipment

Ingredients

8 ounces feta cheese
½ cup Greek yogurt
3 Tablespoons olive oil
1 Tablespoons lemon juice
½ Tablespoon minced garlic
1 teaspoon honey
⅛ teaspoon ground Coriander
⅛ teaspoon ground cumin
⅛ teaspoon pepper (freshly ground)

Garnish (Optional)

1 Tablespoon olive oil
1 Tablespoon fresh dill
salt and pepper

US Customary – Metric

Instructions

Crumble an 8 oz block of feta cheese, making large pieces, into a food processor fitted with an “S” blade.
Add Greek yogurt, olive oil, lemon juice and minced garlic and process until smooth.
Then, add coriander, cumin, pepper and honey and process until combined.
Transfer the whipped feta from the food processor to a serving bowl.
Garnish with fresh dill and a drizzle of olive oil and serve with fresh veggies, pita bread, naan, crackers, etc.
Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Substitution Notes

Feta cheese. I recommend using a block of feta and crumbling it yourself.
Greek yogurt. sour cream works in place of greek yogurt.
Olive oil. avocado oil is a good substitute.
Lemon juice. freshly squeezed or bottled both work great!
Honey. I don’t recommend substitutes for honey.
Minced garlic. If desired, substitute ½ teaspoon garlic powder for the minced garlic.

Prepare In Advance

Prep the recipe, transfer it to an airtight container and store it in the refrigerator for up to 24 hours before serving. When you’re ready to serve, transfer it to a serving bowl and garnish.

Store/Freeze

Store leftover feta cheese dip in an airtight container in the refrigerator for up to 5 days. Or in the freezer for up to 1 month.

Thaw slowly overnight in the refrigerator before serving.

Nutrition

Try these recipes

Homemade Hummus

Homemade Pita Bread Recipe

Best Tzatziki Sauce Recipe

Homemade Naan Bread Recipe

White Bean Hummus

Layered Greek Dip

Gluten Free Meatballs

Laura — Sun, 02 Mar 2025 10:28:00 +0000

These gluten-free meatballs are moist, flavorful, and easy to make in 30 minutes! They’re a versatile meal that can be served in so many ways.

I love making gluten-free versions of classics, like this gluten-free meatballs recipe. They are a delicious meal to serve to friends and family with food sensitivities.

These gluten free meatballs are flavorful and moist. Egg, parmesan cheese and a touch of almond flour are used as the binder in this recipe, which results in meatballs that are so delicious you’ll want to make them on repeat.

Serve them with homemade marinara sauce over your favorite gluten-free pasta for an easy, family-friendly dinner.

Gluten-Free Meatballs: Ingredients & Substitutions

Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

How to Make Gluten Free Meatballs

Let’s walk through this recipe together, and don’t forget to watch the video.

Begin by preheating the oven to 425 degrees F and lightly greasing a baking sheet.

Then, combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.

Next, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.

Then, use a 1 Tablespoon measuring spoon to portion out the meatball mixture and roll it into balls.

Place the gluten-free meatballs evenly spaced on the prepared baking sheet

Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F.

Note on Baking time

Baking time depends on the size of your meatballs. If you make them larger than 1 Tablespoon, the baking time will increase.

Cook on the Stovetop

If you prefer to cook the gluten-free meatballs on the stovetop, being by heating 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Serve

I recommend serving this gluten free meatballs recipe with your favorite sauce like homemade basil pesto, homemade marinara sauce recipe, or avocado pasta sauce. Here are some additional serving suggestions:

Or you can enjoy them as asian meatballs or BBQ meatballs.

Serve on top of your favorite gluten-free pasta (mine is Banza).
With a burrata salad.
As an appetizer.
On top of a bed of zucchini noodles (aka: zoodles).
Make them into a meatball sub (with gluten free bread).
With a side of roasted broccoli, roasted Brussels sprouts or parmesan roasted green beans!

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

I love having gluten-free meatballs on had in the the freezer for a quick dinner. Here’s how to freeze them:

Place baked meatballs in an even layer on a baking sheet.
Flash-freeze in the freezer until hardened.
Transfer to an airtight container and freeze for up to two months.
Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Gluten Free Meatballs Recipe FAQS

Can I double this recipe?

I often double or triple this recipe in order to have extras in the freezer!

How do you keep gluten-free meatballs from falling apart?

Cooking the meatballs using one of these two methods before adding them to your sauce of choice is the best way to ensure they do not fall apart. This way they are nice and browned and hold up very well when you add sauce to serve them.

Gluten Free Meatballs

These gluten-free meatballs are moist, flavorful, and easy to make in 30 minutes! They're a versatile meal that can be served in so many ways.

Course Appetizer, Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 6

Cook Time 15

Total Time 20

Servings Servings

Calories 103kcal

Author Laura

Cost $5

Equipment

Ingredients

1 pound ground beef
1 egg
2 Tablespoons whole milk
1 Tablespoons Worcestershire sauce (gluten-free)
¼ cup parmesan cheese
2 Tablespoons almond flour
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon paprika
¼ teaspoon pepper

US Customary – Metric

Instructions

Preheat oven to 425 degrees F. Lightly grease a baking sheet.
Combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.
Then, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.
Use a 1 Tablespoon measuring spoon to portion out the meatball mixture. Roll it into balls and place them evenly spaced on the prepared baking sheet
Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F. *note: baking time depends on the size of your meatballs. If you make them larger than 1 TBS, the baking time will increase.
Serve with your favorite sauces, noodles, etc.

Video

Notes

Ingredient Substitution Notes

Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

To Cook on the Stovetop

Heat 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.
Then, add half of the meatballs and cover.
Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

Place baked meatballs in an even layer on a baking sheet.
Flash-freeze in the freezer until hardened.
Transfer to an airtight container and freeze for up to two months.
Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Nutrition

try these recipes

Chicken Meatballs

BBQ Meatballs

Asian Meatballs

Homemade Marinara Sauce

Homemade Basil Pesto Sauce

Lemon Butter Tortellini Sauce

Cheese Fondue Recipe

Laura — Sun, 29 Dec 2024 17:29:53 +0000

This easy cheese fondue recipe can be made with or without wine and it’s more delicious than a certain famous fondue restaurant! In this post you will learn how to make cheese fondue, what to dip in cheese fondue and more!

My husband and I love going on dates to fancy fondue restaurants – and decided to create the same experience with our family at home by making this homemade cheese fondue recipe!

This recipe can be made with either milk & broth or wine, so there are both kid and adult-friendly options!

We’ll walk through how to make cheese fondue, as well as what to dip in cheese fondue so you can create a delicious and fun meal in the comfort of your own home for a fraction of the cost of well-known fondue restaurants.

And of course, don’t forget to end the meal with chocolate fondue for dessert!

Cheese Fondue Recipe: Ingredients & Substitutions

Dry white wine. I suggest a dry, acidic white wine such as Sauvignon Blanc or Pinot Gris. I use a Sauvignon blanc.
- Or, you can use ½ cup whole milk and ¼ cup chicken broth in place of the wine to make it kid-friendly.
Lemon juice. adds acidity, a bright flavor and keeps the mixture smooth. I don’t suggest making substitutions.
Baby Swiss/Gruyere cheese. I chose this combination of cheeses to create the most authentic flavor. You can substitute your favorites – and my top recommendations are gouda, sharp white cheddar, and Emmentaler cheese (a bolder Swiss cheese).
- Note about cheese. it’s important to get blocks of cheese and shred them yourself so there are no preservatives or anti-caking agents that could effect the final outcome of the fondue.
Cornstarch. Tapioca starch or arrowroot powder work in place of cornstarch.

How to Make Cheese Fondue

Let’s walk through how to make cheese fondue step-by-step, and don’t forget to watch the video.

Begin by grating the cheeses into a large bowl. Remember, this is important (do not buy pre-shredded cheese so you can avoid any unwanted ingredients that could effect the final outcome).

Then, add the cornstarch & garlic powder to the cheese and stir to combine.

Next, bring the wine and lemon juice to a simmer in a 3 quart saucepan. Do not boil.

Once simmering, add the cheese mixture, salt and pepper and whisk until the cheese is melted.

Once the fondue is ready, taste and adjust the amount of salt and pepper if necessary.

Serve

Then, transfer the cheese fondue to a fondue pot and serve. The fondue thickens as it cools, which is why it’s important to serve it in a pot that will keep it warm.

Or, you can place a ceramic or glass dish above a lit candle to keep it warm. Or put the dish on a hot plate – just be careful!

What to Dip in Cheese Fondue

There are so many foods you can use as cheese fondue dippers. Here are some of our favorites:

Bread. Sourdough, french bread, no knead bread, etc.
Pretzels. soft pretzels, pretzel bread or the snack variety of pretzels are all good choices.
Vegetables. carrots, celery, bell peppers, blanched broccoli (or raw), cauliflower, etc.
Potatoes. try making roasted potatoes, homemade french fries, or sweet potato fries.
Fruits. I like dipping apples, pears and grapes in cheese fondue.
Cooked sausage, bratwurst, hot dogs, etc (try dipping these pretzel dogs in there, yum)!
Crackers
Meat. leftover ham or roast turkey.

Store/Freeze

Store leftover fondue in a glass jar with a lid or in a glass container with a lid for up to 5 days in the refrigerator, or 2 months in the freezer.

You can reheat it in a fondue pot, on the stovetop, or in the microwave.

Cheese Fondue Recipe FAQS

What wine is best for cheese fondue?

I suggest a dry, acidic white wine such as Sauvignon Blanc or Pinot Gris. I use a Sauvignon blanc.

What kind of cheese is best for fondue?

These are my top recommendations:
Baby Swiss
Gruyere
Gouda
White Cheddar
Emmentaler cheese (a bolder Swiss cheese)

What do you dip in cheese fondue?

Here are our favorite cheese fondue dippers.
Bread. Sourdough, french bread, no knead bread, etc.
Pretzels. soft pretzels, pretzel bread or the snack variety of pretzels are all good choices.
Vegetables. carrots, celery, bell peppers, blanched broccoli (or raw), cauliflower, etc.
Roasted Potatoes
Fruits. I like dipping apples, pears and grapes in cheese fondue.
Cooked sausage, bratwurst, hot dogs, etc (try dipping these pretzel dogs in there, yum)!
Crackers

Cheese Fondue Recipe

This easy cheese fondue recipe can be made with or without wine. Learn how to make cheese fondue that's better than your favorite restaurant, what to dip in cheese fondue and more!

Course Appetizer, Main Course

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 224kcal

Author Laura

Cost $12

Equipment

Ingredients

¾ cup dry white wine (or ½ cup whole milk and ¼ cup chicken broth)
1 teaspoon lemon juice
8 ounces baby swiss cheese
6 ounces gruyere cheese
1 ½ Tablespoons cornstarch
¼ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon pepper

Cheese Fondue Dippers*

bread, vegetables, pretzels, fruit, potatoes, etc.

US Customary – Metric

Instructions

Grate the cheese into a large bowl, then add the cornstarch and garlic powder and stir to combine.
Bring the wine and lemon juice to a simmer over medium heat in a 3-quart saucepan.
Then add the cheese mixture, salt and pepper and whisk until melted
Taste and adjust salt and pepper if desired.
Transfer the mixture to a fondue pot** and serve.

Video

Notes

*Cheese Fondue Dippers:

Bread. Sourdough, french bread, no knead bread, etc.
Pretzels. soft pretzels, pretzel bread or the snack variety of pretzels are all good choices.
Vegetables. carrots, celery, bell peppers, blanched broccoli (or raw), cauliflower, etc.
Roasted Potatoes
Fruits. I like dipping apples, pears and grapes in cheese fondue.
Cooked sausage, bratwurst, hot dogs, etc (try dipping these pretzel dogs in there, yum)!
Crackers

**Note: the fondue thickens as it cools, which is why it’s important to serve it in a pot that will keep it warm.

Ingredient Substitution Notes

Dry white wine. I suggest a dry, acidic white wine such as Sauvignon Blanc or Pinot Gris. I use a Sauvignon blanc.
- Or, you can use ½ cup whole milk and ¼ cup chicken broth in place of the wine to make it kid-friendly.
Lemon juice. adds acidity, a bright flavor and keeps the mixture smooth. I don’t suggest making substitutions.
Baby Swiss/Gruyere cheese. I chose this combination of cheeses to create the most authentic flavor. You can substitute your favorites – and my top recommendations are gouda, sharp white cheddar, and Emmentaler cheese (a bolder Swiss cheese).
- Note about cheese. it’s important to get blocks of cheese and shred them yourself so there are no preservatives or anti-caking agents that could effect the final outcome of the fondue.
Cornstarch. Tapioca starch or arrowroot powder work in place of cornstarch.

Store/Freeze

Store leftover cheese fondue in a glass jar with a lid or in a glass container with a lid for up to 5 days in the refrigerator, or 2 months in the freezer. You can reheat it in a fondue pot, on the stovetop, or in the microwave.

Nutrition

try these recipes

Chocolate Fondue Recipe

Homemade Soft Pretzel Recipe

Easy Dutch Oven No Knead Bread

Chocolate Peanut Butter Fondue

Homemade Pretzel Bread (Pretzel Rolls)

Crispy Oven Roasted Potatoes

Cranberry Cream Cheese Dip

Laura — Sun, 03 Nov 2024 10:49:00 +0000

This cranberry cream cheese dip is a crowd-pleasing, holiday appetizer that’s easy to make with 7 ingredients in 5 minutes!

I know most people focus on the main meal during the holidays, but in my opinion, appetizers are just as important! This cranberry cream cheese dip is my go-to for fall/winter entertaining!

A sweet and tangy cranberry mixture is served over cream cheese and topped with crunchy green onions and spread over salty crackers. It’s easy to make in 10 minutes, and is actually best when prepared in advance – lessening your workload in the kitchen on the big day.

Because everyone needs something to snack on while the turkey is cooking – and this cranberry dip with cream cheese is perfect! Also try this cranberry orange bread!

Cranberry Cream Cheese Dip: Ingredients & Substitutions

Orange juice. Apple juice or apple cider both are good substitutions.
Brown sugar. granulated sugar works well too.
Honey. maple syrup is a good substitute for honey.
Fresh cranberries. I really do not recommend substitutions for the cranberries.

How to Make Cranberry Cream Cheese Dip

Let’s walk through this cranberry cream cheese dip recipe step-by-step, and don’t forget to watch the video.

Begin by making the cranberry portion of the recipe. Combine the orange juice, brown sugar, honey, cinnamon and salt in a small saucepan.

Then add the cranberries & bring the mixture to a boil.

Once boiling, turn the heat down and simmer for 5 minutes or until the cranberries have burst.

After 5 minutes, lightly mash the cranberries with a potato masher.

Then transfer to a glass container with a lid to chill in the refrigerator for about 3 hours, or overnight.

I have made this in a hurry to serve within the hour – and to cool the cranberry sauce in time I put the mixture in the freezer and stir every 5 minutes for about 30-45 minutes. It works perfectly!

Assemble

Once the cranberry mixture is chilled, place an 8 oz block of cream cheese on a serving plate or cheese board.

Then, use a spoon to gently make a well in the center of the block of cream cheese.

Pour the chilled cranberry mixture over the cream cheese in the well.

Then, top the cranberry cream cheese dip with the green onions and serve.

Serve

Serve this cranberry cream cheese dip with a cheese knife to make it easy to cut and spread.

I suggest serving with your favorite crackers or pretzels.

Store

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Cranberry Cream Cheese Dip Recipe FAQS

Can I double this recipe?

Yes, you can double it for a large crowd easily.

How do I prepare it in advance?

I suggest making the cranberry mixture 1 day before you plan to serve this dip. Then all you have to do is assemble the recipe and serve.

Can I make it spicy?

Some people love the sweet/spicy combination. You could add 1 finely diced jalapeño pepper to the cranberry mixture if desired.

Cranberry Cream Cheese Dip

This cranberry cream cheese dip is a crowd-pleasing, holiday appetizer that's easy to make with 7 ingredients in 5 minutes!

Course Appetizer

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Chilling 1

Total Time 1 10

Servings Servings

Calories 106kcal

Author Laura

Cost $6

Equipment

Ingredients

½ cup orange juice
¼ cup brown sugar
2 Tablespoons honey
pinch ground cinnamon
Pinch sea salt
6 ounces fresh cranberries
8 ounces cream cheese
2 green onions finely sliced
Crackers for serving

US Customary – Metric

Instructions

Add orange juice, brown sugar honey, cinnamon, and sea salt to a small saucepan.
Stir to combine, then add cranberries and bring the mixture to a boil.
Once boiling, turn the heat down and simmer for 5 minutes until cranberries have burst.
Lightly mash the cranberries with a potato masher, then transfer to a glass container with a lid to chill in the refrigerator for at least 3 hours, or overnight*

Assemble

Put an 8 oz block of cream cheese on a serving plate or cheese board.
Use a spoon to gently make a well in the center of the block of cream cheese.
Pour chilled cranberries over the cream cheese the well.

Serve

Top with sliced green onions and serve with a cheese knife.

Video

Notes

* I have made this in a hurry to serve within the hour – and to cool the cranberry sauce in time I put the mixture in the freezer and stir every 5 minutes for about 30-45 minutes. It works perfectly!

Ingredient Substitution Notes

Orange juice. Apple juice or apple cider both are good substitutions.
Brown sugar. granulated sugar works well too.
Honey. maple syrup is a good substitute for honey.
Fresh cranberries. I really do not recommend substitutions for the cranberries.

Store

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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Pecan Cranberry Chicken Salad

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Cranberry Orange Bread

BBQ Meatballs

Laura — Mon, 19 Aug 2024 09:07:00 +0000

BBQ meatballs are an easy dinner recipe that require minimal prep, then cook in the slow cooker until you’re ready to serve. Meatballs are cooked in a tangy pineapple BBQ sauce and served over rice or noodles.

If you want a quick, easy, kid-friendly dinner recipe, you need to try these BBQ meatballs.

Even if you choose to make homemade meatballs (which I highly recommend), it only takes about 20 minutes to prepare this bbq meatballs recipe. Then, let it cook in the crockpot until ready to serve.

We enjoy them over rice (white, brown, cilantro rice, etc.) or noodles. Also try this easy chili and homemade sloppy joe bowls for a quick delicious dinner ready in a hurry!

BBQ Meatballs Ingredients & Substitutions

Meatballs

You can use frozen meatballs in this recipe and skip making your own.

For notes on ingredient substitutions, check out this homemade meatball recipe. You can also use chicken meatballs, turkey meatballs or gluten free meatballs!

Sauce

BBQ sauce. Choose your favorite BBQ sauce. I suggest an organic BBQ sauce for the best flavor/ingredients.
Crushed pineapple. use canned or fresh pineapple pulsed in the blender.
Red onion. choose your favorite onion variety.
Green bell pepper. I love adding veggies to this dish. You can add any color bell pepper you choose. Or, sometimes I shred a small zucchini into the sauce.

How to Make BBQ Meatballs

Let’s walk through how to make this barbecue meatballs recipe step-by-step, and don’t forget to watch the video.

Make the Meatballs

If you opt to make your own meatballs (again, highly recommend), begin by combining the ground beef, egg, milk and Worcestershire sauce

Then, add the breadcrumbs, parmesan, sea salt, pepper, garlic and onion and stir until evenly distributed.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the meatball mixture, then roll it with your hands.

Bake the meatballs in the preheated oven 12-15 minutes or until internal temperature reads 165 degrees F.

Make the BBQ Meatballs Sauce

While the meatballs are cooking, combine the BBQ sauce, pineapple, onion, green pepper, minced garlic, sea salt and pepper to the container of a slow cooker and stir to combine.

Then, add the meatballs and gently stir to coat with the sauce.

*If you are using store-bought, frozen meatballs, stir them into the sauce at this time.

Cook the BBQ Meatballs

Once everything is mixed in the slow cooker, cook on low for 4-5 hours or on high for 2-3 hours (if using frozen meatballs, you will need the full interval, if using fresh homemade meatballs, just cook until the peppers are soft and the sauce is bubbly).

In the last 30 minutes of cooking, move the lid so it’s slightly ajar. This will help thicken the sauce.

Serve

Serve the barbecue meatballs warm over rice, cilantro rice, egg noodles, etc.

We also like serving them with a side of roasted broccoli or roasted green beans.

Store/Freeze

Store leftover BBQ meatballs in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Barbecue Meatballs Recipe FAQS

Can I double this recipe?

Yes, you can double all the ingredients. Just be sure to use a crockpot large enough to fit a double portion.

Can I use frozen, store-bought meatballs?

Absolutely. Make the sauce in the crockpot, stir in the frozen meatballs then cook according to the recipe instructions.

What goes with BBQ meatballs for dinner?

Serve these with your favorite side dish recipes. Here are some suggestions:
Rice or noodles
Roasted Broccoli
Corn Salad
Roasted Carrots

BBQ Meatballs Recipe

BBQ meatballs are an easy dinner recipe that require minimal prep, then cook in the slow cooker until you're ready to serve. Meatballs are cooked in a tangy pineapple BBQ sauce and served over rice or noodles.

Course Main Course

Cuisine American

Diet Low Lactose

Prep Time 20

Total Time 3 15

Servings Servings

Calories 300kcal

Author Laura

Cost $10

Equipment

Ingredients

Meatballs

1 pound ground beef
1 egg whisked
2 Tablespoons whole milk
1 Tablespoon Worcestershire Sauce
¼ cup breadcrumbs (or quick cooking oatmeal)
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder onion
¼ cup parmesan cheese

Sauce

1 ½ cups BBQ sauce (12 oz)
8 oz crushed Pineapple
½ cup red onion diced
1 green pepper diced
1 teaspoon minced garlic
¼ teaspoon sea salt
¼ teaspoon pepper

US Customary – Metric

Instructions

Make the Meatballs

In a large bowl combine ground beef, egg, milk and Worcestershire sauce.
Add breadcrumbs, parmesan, sea salt, pepper, garlic and onion and stir until evenly distributed.
Use a small cookie scoop or measuring spoon and measure out 1 TBS portions of the meatball mixture, then roll it with your hands.
Bake in oven 12-15 minutes or until internal temperature reads 165 degrees F

Make the sauce

Add BBQ sauce, pineapple, onion, green pepper, minced garlic, sea salt and pepper to the container of a slow cooker and stir to combine.
Add the meatballs and gently stir to coat with the sauce.

Cook

Cook in the slow cooker on low for 4-5 hours or on high for 2-3 hours (if using frozen meatballs, you will need the full interval, if using fresh homemade meatballs, just cook until the peppers are soft and the sauce is bubbly).
In the last 30 minutes of cooking, move the lid so it’s slightly ajar. This will help thicken the sauce.

Serve

Serve over rice, egg noodles, etc.

Video

Notes

Ingredient Substitution Notes

You can use frozen meatballs in this recipe and skip making your own. Add them to the crockpot after mixing the sauce.

For notes on ingredient substitutions, check out this homemade meatball recipe. You can also use chicken meatballs or turkey meatballs.

Sauce

BBQ sauce. Choose your favorite BBQ sauce. I suggest an organic BBQ sauce for the best flavor/ingredients.
Crushed pineapple. use canned or fresh pineapple pulsed in the blender.
Red onion. choose your favorite onion variety.
Green bell pepper. I love adding veggies to this dish. You can add any color bell pepper you choose. Or, sometimes I shred a small zucchini into the sauce.

Store/Freeze

Store leftover barbecue meatballs in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months. Reheat in the microwave or on the stovetop.

Nutrition

Try these recipes

Homemade Meatballs Recipe

Turkey Meatballs

Crock Pot BBQ Chicken

Chicken Meatballs

BBQ Chicken Marinade

Gluten Free Meatballs

Caprese Pasta Salad

Laura — Sun, 28 Jul 2024 08:47:00 +0000

In this caprese pasta salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious & hearty summer salad!

If you’re looking for a delicious way to use the abundance of fresh summer tomatoes and basil available right now – I suggest making this caprese pasta salad.

In this recipe, pasta is combined with mozzarella cheese, onions, tomatoes, and basil and then tossed in a delicious homemade balsamic vinaigrette dressing. The result is a light and fresh pasta salad with all the best flavors of the season.

This caprese pasta salad recipe takes less than 30 minutes to prepare (most of which is waiting for water to boil and pasta to cook), then it chills in the refrigerator, making it a perfect dish to prepare in advance for a pot luck or barbecue.

Ingredients & Substitutions

Pasta. I love fusilli pasta, but any shape or variety works well. My top recommendations are fusilli, penne, farfalle (bowties), gemelli, and rotelle (wheels).
Green Onion. red, white or yellow onions (finely diced) are good substitutes.
Baby Tomatoes. substitute your favorite tomato variety including heirloom, Roma, etc.
Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
Mozzarella cheese. use fresh mozzarella for the best results.
Fresh basil. There are no substitutes for fresh basil in this recipe – it’s a must!
Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
Dijon Mustard. choose your favorite mustard.
Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

How to Make Caprese Pasta Salad

Let’s walk through this recipe step-by-step, and be sure to watch the video!

Begin by cooking the pasta in salted water according to package instructions.

When the pasta is finished cooking, drain it in a colander but do not rinse it with water.

Then, make the dressing by whisking the ingredients together in a small bowl.

Next, transfer the cooked pasta to a large bowl (preferably one with a lid), add half the dressing and stir to combine. Chill the pasta in the refrigerator until they cool to at least room temperature.

Once the pasta has cooled, add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.

Then, cover the bowl and chill the caprese pasta salad for at least 1 hour in the refrigerator.

Serve

When you’re ready to serve, top with extra parmesan cheese and chopped fresh basil. Then, serve the caprese pasta salad recipe cold with your favorite mains and sides here are some suggestions:

It pairs well with bruschetta chicken and baked pesto chicken.
Serve it as a side with your favorite grilling recipes like hamburgers and grilled BBQ chicken.
Add it to the list of delicious Italian-inspired recipes like bruschetta, panzanella salad and tiramisu.

Store

Store leftover caprese pasta salad in the refrigerator for 3-5 days. I don’t recommend freezing this recipe.

Caprese Pasta Salad Recipe FAQS

What kind of mozzarella is used in caprese?

Fresh mozzarella is the best choice in a caprese salad.

What is caprese pasta salad made of?

The main ingredients are pasta, tomatoes, basil, mozzarella and balsamic dressing.

How do you cut cherry tomatoes for pasta salad?

I suggest halving the baby tomatoes using a serrated knife.

Caprese Pasta Salad Recipe

In this caprese pasta salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious & hearty summertime salad!

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 10

Cook Time 20

Chilling 1

Total Time 1 30

Servings Servings

Calories 152kcal

Author Laura

Cost $10

Equipment

Ingredients

16 ounces fusilli pasta
5 quarts salted water
¼ cup green onions sliced thin (about 4 onions)
24 ounces baby tomatoes halved
½ cup Fresh basil chopped (measured before chopping – whole leaves )
8 ounces fresh mozzarella pearls, or a log diced into small pieces.
½ cup parmesan cheese
1 avocado diced (optional)
Salt and pepper to taste

Dressing:

¼ cup olive oil
¼ cup balsamic vinegar
1 Tablespoon pure maple syrup
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
½ teaspoon fine sea salt
¼ teaspoon pepper

Topping

¼ cup basil julienned
1-2 Tablespoons Parmesan cheese

US Customary – Metric

Instructions

Cook pasta in salted water according to package instructions.
When pasta is finished cooking, drain but do not rinse.
In a small bowl, whisk together dressing ingredients
Put cooked pasta in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
Once the pasta has cooled, add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
Chill for at least 1 hour.
When ready to serve, top with parmesan cheese and chopped fresh basil.
Serve cold.

Video

Notes

Ingredient Substitution Notes

Pasta. I love fusilli pasta, but any shape or variety works well. My top recommendations are fusilli, penne, farfalle (bowties), gemelli, and rotelle (wheels).
Green Onion. red, white or yellow onions (finely diced) can be used in place of green.
Baby Tomatoes. substitute your favorite tomato variety including heirloom, Roma, etc.
Mozzarella cheese. use fresh mozzarella for the best results.
Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
Dijon Mustard. Any mustard variety can be used in place of Dijon.
Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

Store

Store leftovers in an airtight container in the refrigerator for 3-5 days.

Nutrition

More Delicious Recipes

Bruschetta Chicken

Panzanella Salad Recipe

Baked Pesto Chicken

Homemade Meatballs Recipe

Easy Tomato Bruschetta Recipe

Pesto Tortellini Recipe

Cucumber Salad

Laura — Fri, 26 Jul 2024 08:27:00 +0000

This cucumber salad recipe is a simple & flavorful side dish. Cucumbers and onions are tossed in a delicious 6 ingredient homemade dressing for a light and refreshing salad perfect for barbecues and potlucks!

I love barbecuing because my husband usually takes over making the main dish (hamburgers, kebabs, etc.) and I get to focus on the sides. So, I usually keep it simple and choose easy but delicious recipes, like this cucumber salad.

This crowd-pleasing cucumber salad recipe is easy to make in less than 10 minutes with only 8 ingredients. But don’t let it’s simplicity fool you, it’s bold flavor and fresh texture will keep you coming back for more.

Serve it alongside your favorite sides like fruit salad and potato salad for a delicious meal!

Cucumber Salad: Ingredients & Substitutions

Cucumber. Use traditional or English cucumbers.
Red onion. Yellow or white onions also are great choices.
Mayonnaise. There really is no substitute for mayo in the dressing.
Honey. granulated sugar can be used in place of honey.
Red wine vinegar. white wine or apple cider vinegar are both good substitutes.
Celery Seed. you can substitute celery salt, or a very finely diced rib of celery.
Dill. fresh or freeze-dried dill are great choices.

How to Make Cucumber Salad

Let’s walk through this cucumber salad recipe together, and don’t forget to watch the video.

Begin by preparing the vegetables. First, peel and finely slice the cucumbers.

Then, finely slice the red onion.

Next, make the dressing by whisking the dressing ingredients together a small bowl.

Then, assemble the cucumber salad. First, put the cucumbers and red onion to a medium-sized bowl (preferably one with a lid).

Then, pour the dressing over the cucumbers/onion and stir to combine.

Once the cucumber salad is mixed, cover it and let it chill for at least 30 minutes in the refrigerator, and up to 4 hours.

Serve

Serve the cucumber salad chilled as a side to your favorite main dish recipes along with your other favorite sides. Here are some suggestions.

Serve it with your favorite grilling recipes like homemade hamburgers, chicken kebabs, and BBQ chicken.
It’s a great side dish for chicken salad or pecan cranberry chicken salad.
It pairs well with sides like coleslaw, potato salad and broccoli salad.

Store

Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. If it gets watery, simply drain off the excess water and add an extra dash of salt and pepper.

Cucumber Salad Recipe FAQS

Do you need to peel cucumbers for salad?

I prefer to peel cucumbers for salad. Some softer varieties (like English cucumbers) may not need to be peeled. It is really personal preference.

How do you keep cucumber salad from getting soggy?

Make sure all your ingredients are washed and dried (specifically the onion and cucumber) before using in this recipe. The cucumbers will naturally leach a little water, you really cannot avoid that. But this dressing is thick and creamy and this salad isn’t watery.

How do you keep cucumbers crisp after peeling?

Store them in an airtight container in the refrigerator.

Can I double this recipe?

Yes, you can easily double or even triple the recipe to feed a crowd.

Creamy Cucumber Salad Recipe

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Chilling 30

Total Time 40

Servings servings

Calories 52kcal

Author Laura

Cost $4

Equipment

Ingredients

1 pound cucumbers (2 medium cucumbers, peeled and sliced thin)
½ cup red onion (sliced thin)

Dressing

2 Tablespoons mayonnaise
½ Tablespoon honey
½ Tablespoon red wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon celery seed
¼ teaspoon dried dill

Instructions

In a small bowl, whisk together dressing ingredients.
Add the cucumbers and red onion to a medium-sized bowl.
Pour dressing over the cucumbers/onion and stir until combined.
Chill for at least 30 minutes, or up to 4 hours.
Serve chilled.

Video

Notes

Ingredient Substitution Notes

Cucumber. Use traditional or English cucumbers.
Red onion. Yellow or white onions also are great choices.
Mayonnaise. There really is no substitute for mayo in the dressing.
Honey. granulated sugar can be used in place of honey.
Red wine vinegar. white wine or apple cider vinegar are both good substitutes.
Celery Seed. you can substitute celery salt, or a very finely diced rib of celery.
Dill. fresh or freeze-dried dill are great choices.

Store

Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days.

Nutrition

try these recipes

Best Potato Salad Recipe

Best Hamburger Recipe

Broccoli Salad

BBQ Chicken Marinade

Chicken Kebab Recipe & Marinade

Best Coleslaw Recipe

Fruit Salsa & Cinnamon Chips

Laura — Wed, 10 Jul 2024 20:00:00 +0000

This fruit salsa with cinnamon chips is a fresh & delicious summer appetizer! Loaded with seasonal fruits, it’s always the hit of the party!

In this fruit salsa recipe, in-season summer fruits are finely diced, then tossed with a jam & honey “dressing” and served with some homemade cinnamon tortilla chips.

This recipe is a fresh and delicious summer appetizer (just like this layered Greek dip and bruschetta) that everyone absolutely loves! My kids ask me to make it all the time in the summer months.

This fruit salsa is such a crowd-pleaser that it is always the first appetizer to disappear at any party or barbecue!

Fruit Salsa Recipe: Ingredients & Substitutions

Seasonal fruit. I’ve given a list of our favorite combination of fruits to use in this recipe. You can substitute them with your favorites – or what you have on hand.
Seedless jam. It’s important to use seedless jam or fruit preserves in this recipe. Our top 3 favorite varieties are strawberry jam/preserves, seedless raspberry jam, and apricot jam.
Honey. agave or maple syrup work well too.
Tortillas. We prefer to use flour tortillas for this recipe, but you can choose your favorite. Corn also work well. If you don’t want to make the cinnamon chips, try these Siete cinnamon chips – they are so delicious! Or you can use cinnamon sugar pita chips.
Butter. melted coconut oil or ghee are good substitutes.
Granulated sugar. white sugar or organic cane sugar are the best choices.

How To Make Fruit Salsa

Let’s walk through how to make fruit salsa together, and don’t forget to watch the video.

Begin by combining the jam, honey, vanilla and granulated sugar in a small bowl.

Then, put all the fruit in a large bowl – preferably one with a lid. Stir it together very gently.

Make sure to finely dice the fruit so it’s easy to eat, and so that there are pieces of each fruit in every bite. The only fruit not chopped are the raspberries.

Next, add the jam mixture and stir again – very gently so you don’t break down the fruit.

Then, put the lid on the bowl and chill in the refrigerator for at least 30 minutes, and up to overnight.

Make the Cinnamon Tortilla Chips

While the fruit salsa is chilling, make the cinnamon sugar chips. Begin by lightly greasing a large baking sheet.

Then, combine the cinnamon and sugar together in a small bowl.

Next, brush each tortilla with melted butter and then sprinkle cinnamon sugar over the melted butter.

Cut each tortilla into 8 triangular pieces, then spread them evenly on the prepared baking sheets.

Bake in the preheated oven for about 10 minutes, or until they are just barely golden brown and slightly puffed.

Then, transfer the cinnamon chips from the baking sheet to a wire rack to cool completely.

Serve

Transfer the fruit salsa to a serving bowl on a large platter, then arrange the cinnamon tortilla chips on the platter around the bowl. A chip and dip serving set is perfect for this.

It’s a great appetizer to your favorite barbecue recipes.

Store

Store leftover fruit salsa in an airtight container in the refrigerator for up to 3 days. Be sure to store the cinnamon chips separately, in an airtight container at room temperature.

Fruit Salsa Recipe FAQs

How do you store fruit salsa?

I recommend storing this fruit salsa recipe in an airtight glass container in the refrigerator!

How long does fruit salsa keep?

This fruit salsa recipe keeps in the fridge for up to 3 days! If you notice some that is becomes a little too liquidy to serve, simply drain off some of the liquid and enjoy!

Fruit Salsa with Cinnamon Chips

This fruit salsa with cinnamon chips is a fresh & delicious summer appetizers! Loaded with seasonal fruits, it's always the hit of the party!

Course Appetizer, Snack

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Chilling time 30

Total Time 30

Servings Servings

Calories 113.6kcal

Author Laura

Cost $8

Equipment

Ingredients

Fruit Salsa

1 pound strawberries (finely chopped, 3 cups)
2 kiwis (finely diced)
1 apple (finely diced)
1 peach (finely diced)
8 ounces raspberries
1 Tablespoon honey
1 Tablespoon granulated sugar
¼ teaspoon pure vanilla extract
3 Tablespoons seedless fruit preserves or jam

Cinnamon Sugar Chips:

2 Tablespoons granulated sugar
1 teaspoon cinnamon
2 Tablespoons salted butter (melted)
8 tortillas

US Customary – Metric

Instructions

Make the Fruit Salsa

Combine honey, sugar, vanilla and jam in a small bowl.
Add all chopped fruit to a large glass bowl (with a lid) and stir to combine.
Gently stir in the jam mixture until evenly distributed.
Put the lid on the bowl and store in the refrigerator for at least 30 minutes, and up to overnight.

Make the Cinnamon Sugar Tortilla Chips

Preheat oven to 350 degrees F. Grease two large baking sheet, set aside.
Mix the cinnamon and sugar together in a small bowl, set aside.
Using a pastry brush, brush each tortilla with melted butter on one side.
Sprinkle an even layer of cinnamon sugar on each tortilla.
Cut each tortilla into eight triangular pieces with a sharp knife or pizza cutter.
Evenly place the cinnamon sugar tortillas on two large baking sheets.
Bake in preheated oven for 10-11 minutes or until they are just barely golden brown and just begin to puff.
Remove from the baking sheet and let cool on a wire rack or plate.

Serve

Transfer the fruit salsa to a serving bowl. Put it on a platter and arrange the cinnamon chips on the platter around the bowl.

Video

Notes

Ingredient Substitutions

Seasonal fruit. I’ve given a list of our favorite combination of fruits to use in this recipe. You can substitute them with your favorites – or what you have on hand.
Seedless jam. It’s important to use seedless jam or fruit preserves in this recipe. Our top 3 favorite varieties are strawberry jam/preserves, seedless raspberry jam, and apricot jam.
Honey. agave or maple syrup work well too.
Tortillas. We prefer to use flour tortillas for this recipe, but you can choose your favorite. Corn also work well. If you don’t want to make the cinnamon chips, try these Siete cinnamon chips – they are so delicious! Or you can use cinnamon sugar pita chips.
Butter. melted coconut oil or ghee are good substitutes.
Granulated sugar. white sugar or organic cane sugar are the best choices.

Store

I recommend storing this fruit salsa recipe in an airtight glass container in the refrigerator for up to 3 days.

Nutrition

try these recipes

Easy Homemade Salsa Recipe

Pineapple Salsa

Black Bean & Corn Salsa

Easy Guacamole Recipe (5 Minutes)

Chocolate Hummus

Summer Fruit Salad

Waldorf Salad

Laura — Mon, 01 Jul 2024 09:08:00 +0000

This Waldorf Salad Recipe is a light and refreshing salad bursting with flavor and texture. It’s an easy, delicious crowd-pleasing recipe perfect for any occasion.

This Waldorf Salad Recipe, dating all the way back to 1898, is a classic recipe that has stood the test of time.

It was first served at the Waldorf-Astoria hotel in NYC, but has since become a household staple being passed on for generations.

This particular recipe is one that I have been making for years. In our version, apples are soaked in orange juice for flavor and to prevent browning. Then, they are tossed with celery, grapes, walnuts, raisins and a simple (but delicious), 5 ingredient homemade dressing.

Serve this Waldorf salad on it’s own or over a bed of lettuce along with your favorite sides like potato salad, broccoli salad and coleslaw.

Waldorf Salad Ingredients & Substitutions

Apples. I suggest a tart/sweet apple like pink lady or gala.
Walnuts. pecans are a good substitute for walnuts.
Raisins. if you don’t prefer raisins, dried cranberries are a good substitute.
Honey. granulated sugar or maple syrup can be used in place of honey.

How to Make Waldorf Salad

Let’s walk through this Waldorf salad recipe together, and as always you can watch the video for further guidance.

Begin by filling a small bowl with ½ cup orange juice.

Then, chop the apples into ½” to 1” cubes (do not peel), put the apples in the orange juice and turn to coat. Let them sit while preparing the rest of the salad, stirring once or twice.

Next make the Waldorf salad dressing by whisking the ingredients together in a small bowl.

Next, cut each rib of celery in half lengthwise, then slice thin.

Drain the apples and pat dry, then transfer the apples to a large bowl.

Add celery, grapes, walnuts and raisins to the bowl of apples and stir to combine.

Then, add the dressing and stir until it’s evenly distributed. Cover the bowl and chill the Waldorf salad for at least 30 minutes in the refrigerator.

Serve

Remove the bowl from the fridge and serve the Waldorf salad chilled, garnished with extra walnuts.

I suggest serving it alongside your favorite barbecue, potluck or holiday recipes like:

Store

Store leftover Waldorf salad in an airtight container in the refrigerator for up to 3 days.

Waldorf Salad Recipe FAQS

What is Waldorf dressing made of?

It contains mayonnaise, orange juice, honey, salt and pepper.

Why is it called Waldorf salad?

It was first created for and served at the Waldorf-Astoria hotel in New York City in 1898.

What fruit does a Waldorf salad typically contain?

Apples, grapes and raisins.

Does Waldorf salad contain celery?

Yes, celery adds flavor and crunch!

Best Waldorf Salad Recipe

This Waldorf Salad Recipe is a light and refreshing salad bursting with flavor and texture. It's an easy, delicious crowd-pleasing recipe perfect for any occasion.

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Chilling 30

Total Time 45

Servings Servings

Calories 131kcal

Author Laura

Cost $8

Equipment

Ingredients

1 pound apples 2 medium, (Gala or pink lady preferred)
½ cup orange juice
2 ribs celery (1 cup)
½ cup seedless red grapes quartered (3 oz)
¼ cup toasted walnuts chopped
¼ cup raisins

Waldorf Salad Dressing

¼ cup mayonnaise
1 tsp orange juice
1 tsp honey
¼ tsp sea salt or more to taste
Pinch of black pepper

US Customary – Metric

Instructions

Fill a small bowl with ½ cup orange juice.
Chop apples into ½” to 1” cubes (do not peel). Put the apples in the orange juice and turn to coat. Let sit while preparing the rest of the salad, stirring occasionally.
Whisk the dressing ingredients together in a small bowl, set aside.
Cut each rib of celery in half lengthwise, then slice thin.
Drain apples and pat dry, then transfer the apples to a large bowl.
Add celery, grapes, walnuts and raisins and stir to combine.
Add dressing and stir to coat.
Chill in an airtight container in the refrigerator for at least 30 minutes before serving.
Serve chilled. You can serve it on top of lettuce, if desired.

Video

Notes

Waldorf Salad Ingredients Notes:

Apples. I suggest a tart/sweet apple like pink lady or gala.
Walnuts. pecans are a good substitute for walnuts.
Raisins. if you don’t prefer raisins, dried cranberries are a good substitute.
Honey. granulated sugar or maple syrup can be used in place of honey.

Store

Store leftover Waldorf salad in an airtight container in the refrigerator for up to 3 days.

Nutrition