Tag Archives: snack

Baked Broccoli Cheese Balls

Baked Broccoli Cheese Balls – outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce.
Servings: 3


2 cups (packed) roughly chopped soft cooked broccoli (well drained) (13 oz raw broccoli) (Note 1)
1 cup panko breadcrumbs
2 eggs
3/4 cup shredded cheese (Cheddar, Colby or Tasty cheese)
2 shallots / scallions, finely sliced
2 cloves garlic, minced
1/4 tsp salt
Black pepper
Olive oil spray

Garlic Lemon Yoghurt Sauce:

2/3 cup plain yoghurt
Zest of 1/2 lemon
1 tbsp lemon juice
1/2 garlic clove, minced
2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
Salt and pepper, to taste


Preheat oven to 200C/390F (all oven types).

Line tray with baking / parchment paper. (Note 2)

Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).

Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture – should make 15 – 18 balls.

Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.

Serve with Lemon Yoghurt Sauce – it also goes great with ketchup.

Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe Notes

1. This can be made with fresh or frozen broccoli. If using fresh, you’ll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.

Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 1″ x 2/5″ batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.

2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.

3. Gluten Free Option: Sub breadcrumbs with 3/4 cup almond meal.


Chicken Parmesan Wonton Cupcakes

Yield: 8 cupcakes


2 cups cooked boneless, skinless chicken breast, diced small or shredded
3/4 cup pasta sauce
3/4 teaspoon Italian seasoning
16 wonton wrappers (typically found in the produce section)
1 cup (4 oz) shredded 2% Mozzarella cheese
0.5 oz seasoned croutons, crushed (just smush by hand until there are some crumbs and some chunks)
2 teaspoons grated Parmesan cheese


Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.

In a medium bowl, combine the chicken, pasta sauce and Italian seasoning. Stir to combine until fully mixed.

Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella.

Mix together the crushed croutons and Parmesan in a small dish and sprinkle it evenly over the top of each cup.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Salted Caramel-Chocolate-Pecan Cookies


1 1/2 cups unsalted butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable oil


Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.

Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.

Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.

Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.

Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.

Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.

Veggie Crescent Bites

Serves: 24 appetizers


1 can reduced-fat Pillsbury Crescent Rolls
4 oz reduced-fat cream cheese, softened
1/2 cup sour cream (light)
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
salt and pepper to taste
2 c chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)


Preheat oven to 350 degrees.

Combine sour cream, cream cheese, dill, and chives. Let chill.

Remove crescent rolls from can and roll out just so all the pieces are sticking together. You want one large sheet so pinch together any seams that are not staying together.

Transfer to a parchment-lined baking sheet.

Bake for 6-7 minutes. Remove and let cool.

Spread chilled cream cheese mixture onto cooled crescent roll sheet.

Top with fresh veggies and additional chives if desired.

Use a pizza cutter or large knife to cut down to appetizer size pieces and serve.

Can be refrigerated for up to an hour before serving.

Avocado egg rolls


Cilantro Dipping Sauce:

3/4 cup cilantro
1/3 cup sour cream
1 seeded jalapeno
2 tbsp mayonnaise
1 garlic clove
1 juiced lime
Salt & pepper

Egg Rolls

1 cup vegetable oil
3 avocados
1 diced tomato
1/4 cup diced red onion
2 tbsp chopped cilantro
1 juiced lime
Salt & pepper
Egg roll wrapper


To make the cilantro dipping sauce, combine the sour cream, cilantro, jalapeno, garlic, lime juice, mayonnaise, salt and pepper, and blend together in a food processor until smooth. Set the sauce aside.

To the make the egg roll, begin with mashing the avocados in a bowl. Add in the lime juice, cilantro, onion, tomato, salt and pepper, and toss to combine.

Place a spoonful of the avocado mixture into each egg roll wrapper and roll tightly until the top of the wrapper is reached. Using a small brush, or your finger, rub the top of the wrapper with water and fold the paper to the seal. Repeat with the remaining wrappers and avocado mixture.

Fry the egg rolls in hot oil until they are golden brown and crispy on each side, about 2-3 minutes per side. Transfer the egg rolls to a drying rack.

Serve with cilantro dipping sauce

Apricot Cheese Ball


8 ounce package Cream Cheese, softened
4 ounces Cheddar Cheese, finely grated
3/4 cup dried apricots, chopped
1/2 cup pine nuts, toasted and chopped


Chop apricots and dried cherries in a food processor.

Combine with the cream cheese and cheddar cheese.

Toast pine nuts and chop them when cooled.

Form the cheese mixture into a ball and roll in the chopped pine nuts.

Cover and chill for 2 hours before serving.

Caramel Apple Fries


For the Apples:

5 Gala apples
1 cup buttermilk
1 cup sugar
Flour, enough to coat apples
Vegetable oil, for frying
Cinnamon and sugar, to taste

For the Dip:

8 ounces cream cheese
8 ounces Cool Whip
1 cup caramel sauce


In a fry pan heat vegetable oil for frying.

Mix together the buttermilk and sugar in a medium size bowl.

Peel and slice apples and add them directly to the buttermilk mixture.

In a shallow dish, put a layer of flour.

Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.

When oil is hot, gently place coated apples into the oil so they are not touching, fry until golden on each side. Quickly remove to a tray lined with paper towels.

Sprinkle immediately with cinnamon and sugar while they are hot.

For the dip, mix together the the cream cheese and Cool Whip until completely blended then stir in the caramel sauce.

Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.