Dill - Wow! 365 Yummy Finger Food Recipes: More Than a Yummy Finger Food Cookbook
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Wow! 365 Yummy Finger Food Recipes
(Wow! 365 Yummy Finger Food Recipes - Volume 1)
Kelly Dill
Copyright: Published in the United States by Kelly Dill/ KELLY DILL
Published on September, 21 2020
All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. KELLY DILL does not control or direct users actions and is not responsible for the information or content shared, harm and/or actions of the book readers.
In accordance with the U.S. Copyright Act of 1976, the scanning, uploading and electronic sharing of any part of this book without the permission of the publisher constitute unlawful piracy and theft of the authors intellectual property. If you would like to use material from the book (other than just simply for reviewing the book), prior permission must be obtained by contacting the author at author@rutabagarecipes.com
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- 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
- 4 chewy s'mores granola bars, chopped
- 1 package (10 to 11 ounces) butterscotch chips
- 2-1/2 cups miniature marshmallows
- 1 cup chopped walnuts
- 1-1/2 cups miniature pretzels
- 1 package (10 ounces) peanut butter chips
- 3/4 cup light corn syrup
- 1/4 cup butter, cubed
- 1 package (11-1/2 ounces) milk chocolate chips
- Set oven to preheat at 35 . Let dough sit for 5-10 minutes at room temperature to soften. In a large bowl, mix together granola bars and dough. Pat into a 13x9-in. ungreased baking pan. Bake until golden brown while uncovered, about 10-12 minutes.
- Sprinkle marshmallows and butterscotch chips on top. Bake until marshmallows begin to brown, about 3-4 minutes. Sprinkle walnuts on top; layer pretzels on top. In a small saucepan, melt the butter, corn syrup and peanut butter chips; use a spoon to pour over bars.
- Melt chocolate chips in a microwave; mix until smooth. Drizzle or spread atop the bars. Keep in refrigerator for 1 hour or until firm before slicing.
- Calories: 263 calories
- Protein: 4g protein.
- Total Fat: 14g fat (7g saturated fat)
- Sodium: 113mg sodium
- Fiber: 1g fiber)
- Total Carbohydrate: 33g carbohydrate (23g sugars
- Cholesterol: 9mg cholesterol
- 2 medium apples
- 1/3 cup chunky peanut butter
- Optional fillings: granola, miniature semisweet chocolate chips and M's minis
- Remove the core from the apples. Slice each apple crosswise into 6 slices. Spread over 6 slices with peanut butter; sprinkle any fillings you like over. Put the leftover apple slices on top.
- Calories:
- Sodium:
- Fiber:
- Total Carbohydrate:
- Cholesterol:
- Protein:
- Total Fat:
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 1/2 cup grated Romano cheese
- 1/3 cup finely chopped red onion
- 5 tablespoons mayonnaise
- 1 French baguette, cut into 1/3 inch thick slices
- Preheat broiler.
- Combine mayonnaise, red onion, Romano cheese and marinated artichoke hearts in a medium bowl. With even amounts of the artichoke heart mixture, atop French baguette slices. On a big baking sheet, set slices in 1 layer.
- Broil in the prepped oven for 2 minutes till toppings are browned lightly and bubbly.
- Calories: 278 calories;
- Total Fat: 11.1
- Sodium: 593
- Total Carbohydrate: 35.7
- Cholesterol: 11
- Protein: 10
- 2 cups water
- 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 medium leeks (white portion only), thinly sliced
- 1-1/4 cups butter, divided
- 2 cups shredded Gruyere or Swiss cheese
- 3 large eggs, lightly beaten
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh mint
- 1 tablespoon minced fresh dill
- 1/3 cup sliced almonds, toasted
- Dash cayenne pepper
- 32 sheets phyllo dough, (14x9 inches)
- Boil water in a big frying pan. Add asparagus, put a cover on and boil for 3 minutes. Strain and immediately put the asparagus in cold water. Strain and tap dry. Sau t leeks with 1/4 cup butter in the same frying pan until soft, about 5 minutes.
- Mix cayenne, almonds, dill, mint, parsley, lemon juice, eggs, cheese, leeks, and asparagus together in a big bowl.
- Heat the leftover butter. On a work surface, put 1 phyllo dough sheet (cover the leftover dough in a damp towel and plastic wrap to prevent drying). Brush butter over. Repeat the layering 7 times. Along the short end of dough; spoon 1/4 of the vegetable mixture to within 1-inch of edges. Fold long sides 1 inch over filling. Beginning with a short side, roll up in jelly-roll style. Put in an oil-coated cookie sheet with the seam-side turning down.
- Repeat until having 3 more strudels. Brush the leftover butter over the tops. Bake at 35 until turning golden brown, about 40-45 minutes. Let cool before cutting, about 10 minutes.
- Calories: 337 calories
- Protein: 13g protein.
- Total Fat: 26g fat (15g saturated fat)
- Sodium: 303mg sodium
- Fiber: 1g fiber)
- Total Carbohydrate: 15g carbohydrate (2g sugars
- Cholesterol: 108mg cholesterol
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2-1/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 cups sweetened shredded coconut
- 1 cup old-fashioned or quick-cooking oats
- 3/4 cup chopped walnuts, toasted
- Start preheating the oven to 37 . Cream brown sugar and butter in a large bowl until fluffy and light. Beat in vanilla and eggs. In a different bowl, whisk baking powder, baking soda, salt, and flour; gradually whisk into the creamed mixture. Stir in walnuts, oats, and coconut.
- Drop dough by tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 8 to 10 minutes until light brown. Transfer from pans to wire racks to cool.
- Calories: 86 calories
- Fiber: 0 fiber)
- Total Carbohydrate: 9g carbohydrate (5g sugars
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