Roasted Cauliflower Dip

Roasted Cauliflower Dip - I love cauliflower recipes!  This recipe is gluten free, packed with protein and is great for weight loss. Add this to your party appetizer recipes and dip recipes to keep full and satisfied at your next get together. Get this dip recipe and more healthy snacks visit The Bewitchin’ Kitchen.

I love finger foods. Set me out a bowl of dip, crackers and veggies and I have a hard time stopping myself from eating the whole thing. This Roasted Cauliflower Dip was no different.

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Garlic & Herb Feta Dip

Feta Dip

I love dips, but the ones I usually make are full of fat, high in calories and provide no very little nutritional value. I recently found a feta dip on Pinterest that I liked, so I used it as a base and did a few things different to fit my tastes and lifestyle.

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Taco Seasoned Chex Mix

Taco Seasoned Chex Mix

Image Source: Life Made Delicious

My son’s first birthday is coming up and I’m really excited about it. I plan on serving a lot of finger foods/appetizers and although I have a lot of the main dishes down: chicken wings, veggies & dip and a few carby things. I want to try something different for snacks. I’m not wanting chips so that’s why I’m checking out Life Made Delicious for some easy recipes. Carter’s first birthday has a farm/barnyard theme and I’m trying to think of some creative ideas that way. Naturally I will be doing deviled eggs, pigs in a blanket and now thanks to the Taco-Seasoned Chex Mix recipe I found – Chicken Feed.

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Oscars Menu Plan With Life Made Delicious

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The Academy Awards are this Sunday and I heard that a few of you are having Oscar parties. Nothing makes or breaks a party then food and beverages so why not get ready with Life Made Delicious and give your guests something to talk about.

When I think Oscar Party, I think finger foods and so does Life Made Delicious. Here are my top three easy recipes that are Oscar approved:
Sweet Potato Hummus
1 large orange-fleshed sweet potato (12 to 14 oz/340 to 400 g)
1 can (19 oz/540 mL) chick peas, drained, rinsed
1/4 cup (50 mL) almond butter or tahini
1/4 cup (50 mL) fresh lemon juice
3 tbsp (45 mL) extra-virgin olive oil
1 small clove garlic, halved
1 1/2 tsp (7 mL) fine sea salt
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground cumin

1/4 cup (50 mL) coarsely chopped almonds
2 tbsp (25 mL) coarsely chopped fresh Italian (flat-leaf) parsley
1 tbsp (15 mL) extra-virgin olive oil

  • Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
  • To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavours to blend.
  • To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.
Thai Appetizer Pizza
2 cans (each 235 g) Pillsbury* Crescents
1/2 cup (125 mL) chive and onion cream cheese spread
1/4 cup (50 mL) creamy peanut butter
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) shredded carrot
1/2 cup (125 mL) chopped red pepper
1/2 cup (125 mL) chopped seeded cucumber
1/4 cup (50 mL) chopped salted peanuts
1/4 cup (50 mL) chopped fresh cilantro
  • Heat oven to 375°F (190°C). Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles in ungreased 15x10x3/4-inch (39x26x2 cm) pan; press in bottom and up sides to form crust.
  • Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts. Serve immediately, or cover and refrigerate up to 2 hours before serving.
  • Just before serving, sprinkle with cilantro. Cut into squares.
Tomato Pesto Appetizers
2 tbsp (25 mL) basil pesto
3/4 cup (175 mL) diced seeded tomato
2 tbsp (25 mL) finely shredded mozzarella cheese
1 can Pillsbury* Refrigerated Flaky Rolls
2 tbsp (25 mL) grated Parmesan cheese
  • STEP 1 – Heat oven to 375ºF. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
  • STEP 2 – Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese.
  • STEP 3 – Bake 8 to 10 minutes or until biscuit edges are golden brown.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
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