Crafty Recipes

Craftin' in the Kitchen

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Cheesy Garlic Crescent Bombs

Jul 21 by

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cheesy-crescent-roll-bombs (1)

You can use any mozzarella string cheese sticks for these!

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When you roll the cheese sticks in it, make sure you fold over the sides so it won’t leak.

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Mmmmm….they are seriously like bombs in your mouth with cheesy goodness!

Ingredients:

  • 1 can of Pillsbury crescent rolls (8 oz)
  • 1 tsp dried parsley
  • 1 garlic glove (1/2 tsp jarred garlic)
  • 2 TBSP melted butter

Directions:

  1. Pre-heat the oven to 375 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. Cut the cheese sticks in half. Unroll the crescent rolls and put one cheese stick half on the wider part. Fold up the sides and roll it tight so the cheese won’t melt out.
  4. Melt the butter in the microwave, then mix in the parsley and garlic. Stir.
  5. Brush the garlic butter on top and the sides of the crescent rolls.
  6. Bake for 10 minutes.
  7. Enjoy!

Watermelon Pig Fruit Basket

Jun 15 by

watermelon-pig-for-summer

How cute is this watermelon pig!? Just cut the top off of the watermelon and scoop all the insides out. Cut cucumbers to look like legs and stick them in with a toothpick. Cut a circle out of the extra rinds and flip it backwards to look like a pig’s nose. Add grapes or blueberries for the nose and eyes! Made by Monica Sundita

Asparagus Fries Recipe

Jun 7 by

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Here’s a healthy side to add to your dinner! Asparagus fries! It is so easy and tastes so good 🙂 (Thanks, Amy!)

Ingredients:

  • Asparagus
  • Flour
  • Egg
  • Panko bread crumbs
  • Grated parmesan cheese
  • Salt/pepper

Directions:

  1. Preheat your oven to 425 degrees F
  2. Dredge the asparagus in flour.
  3. Then dip the asparagus in the beaten egg.
  4. Coat the asparagus with a mixture of the panko bread crumbs and parmesan. Salt and pepper to taste.
  5. Bake for 13-15 minutes on a pan lightly oiled or sprayed with pam.
  6. Enjoy!

American Flag Meat and Cheese Tray

Jun 7 by

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I found this American flag meat and cheese tray on Pinterest (with no source) and just had to share! How clever to line up slices of cheese and ritz crackers in rows. Put sliced meat in the left hand corner and use a star cookie cutter to cut the cheese. Adorable to bring to a 4th of July party!

Caprese Skewers with Balsamic Drizzle

Jun 1 by

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These are the yummiest appetizers you can make for a party! It isn’t that expensive either to make.

Ingredients:

  • Carton of cherry tomatoes
  • Basil leaves
  • Bocconcini (mozzarella balls)
  • 1 cup balsamic vinegar
  1. Over high heat, bring the balsamic vinegar to a boil in a saucepan. Lower heat to medium and simmer for about 10 minutes, or until it has slightly thickened. Let cool.
  2. Cut the bottoms of the cherry tomatoes off just enough to allow them to stand, add fresh basil leaf, then bocconcini (I cut mine in half) – use a toothpick to keep them all together.
  3. Salt & pepper them, then drizzle balsamic on top.

Thanks, Andrea!

Authentic Guacamole Recipe

May 19 by

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Prep time: 5 minutes

Total time: 10 minutes

Serves 4-6 servings

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Ingredients:

  • 3 ripe avocados
  • 2 Tbsp red onion, finely diced
  • 1 roma tomato, diced
  • Juice of half of a lime
  • 3 garlic cloves (finely minced)
  • ½ tsp seas salt or more to taste
  • 1 ½ tsp cilantro, finely chopped

Directions:

  1. Cut the avocado length wise in half; going around the pit. Take both hands and twist the avocado in opposite directions to separate. Take your knife and firmly Take your knife and hack the pit, twist, and it should remove easily.
  2. Next take a spoon and scoop out the yummy flesh of the avocado making sure to go although down to the skin; you do not want to waste money.
  3. Place the flesh in a molcajeta/mortar and pestle or large bowl. Take the pestle or knife and firmly mash the avocados to your liking (some like it chunky others like it smooth). To that dish, add the remaining ingredients and gently fold until well incorporated.
  4. Taste the seasoning and adjust accordingly. Place in a serving dish and serve with chips or add to your entrée (e.g. tacos, enchiladas, carne asada fries, etc.). If you are not serving this right away, cover tightly with plastic wrap and or place in an airtight container and place in the refrigerator. Guacamole has a tendency to turn brown upon sitting out. However, usually if you stir the guacamole it’ll revive itself.

*To test that you are getting a perfectly ripe, green, and creamy avocado try these tips:

  1. Remove the stem from the top, if it’s bright green typically that means your avocado is perfect and ready to accompany your dish.
  2. Gently squeeze the avocado, if it yields to the pressure then its ready, if it dents too much it’s override, and if barely gives in it’s unripe and will be ready in about 2 days.

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Salsa Fresca Recipe

May 19 by

homemade-salsa-fresca-mexican-recipe

Prep time: 5 minutes

Total time: 5 minutes

Serves 8 servings; about 3 cups

salsa-fresca-healthy-recipe

Salsa Ingredients:

  • 4 vine ripe tomatoes or roma tomatoes; chopped in quarters
  • 1 jalapeno, deveined, seeded and chopped (if you prefer spicy leave the vein and seeds in)
  • ¼ cup of red onion, chopped
  • ¼ cup of fresh cilantro
  • 4 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • Juice of half of a lime

Directions:

  1. Add all the ingredients to your food processor bowl, pulsing about 8-10 times until the ingredients are uniformed in size; remember the longer you pulse the more liquidy the salsa gets.
  2. As always taste your product and adjust the seasoning to your liking
  3. Transfer to your preferred dish and enjoy with chips or on an entrée.

*It’s best if you do this a day ahead to allow the flavors to mingle; the salsa will keep fresh for 5 days to a week in an airtight container.

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