The Ultimate Italian Dinner…Part 1 {Appetizers}

Written by Lyndi. Posted in Recipes

I am divulging a few of my secret recipes...These are the most delicious appetizers and anytime I take them to a party or have people over for dinner, I am asked for the recipe!  If you know me well, you know that I only keep my recipes in my head...so I decided to actually right these down, figure out measurements, and share with you!

 Amazing Bruschetta by Ellie Bean

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Even My picky Max will eat this

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Amazing Bruschetta by Ellie Bean {8 servings}

INGREDIENTS:

6 Roma tomatoes

2 cloves minced garlic

1/4 cup olive oil

1/3 cup chopped fresh basil

1/4 cup balsamic vinager

1/2 tsp salt and pepper

1/2 (1 pound) loaf Italian bread, cut into 1

inch slices

2 cups shredded mozzarella cheese

DIRECTIONS:

Preheat oven to broiler setting.

In a medium bowl, combine tomatoes, garlic, olive oil, vinager, basil and salt and pepper. Allow mixture to sit for at least 20 minutes.  (This can be made earlier in the day).

Place bread on a baking sheet, and top with tomato mixture.

Top each slice with mozzarella cheese.

Broil for 5 minutes or until the cheese is melted!  Enjoy!

 

Fruit Salsa and Cinnamon Chips

IMG_3090IMG_3114Yep, even Lucy ate it...it's a great way to get fruit in your kids bellies!
IMG_3129The final product...YUM!  Completely addicting!
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Fruit Salsa and Cinnamon Chips {8-12 servings}

INGREDIENTS:

16 oz strawberries

6  kiwis

8 oz blueberries

2 mangos

2 Tbsp Honey

1 lime

8-10 uncooked tortillas

1/2 cup melted butter

3/4 cup cinnamon sugar

DIRECTIONS:

Preheat oven to 350 degrees

In a large bowl, thoroughly mix kiwis, mangos, blueberries, strawberries, honey, and the juice from one lime. Cover and chill in the refrigerator at least 15 minutes.

Place uncooked tortilla onto cookie sheet, brush a light coat of butter on to the tortilla, then add the cinnamon sugar.  Cut with a pizza cutter into 8 slices…then bake for about 10 minutes.

 

Printable Recipes

 

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The BEST white sheet cake…

Written by Lyndi. Posted in Recipes

I have been proposed to over this cake, invited to parties just so I will bring it, and my husband and kids beg me to make this cake on a weekly basis...yes, it really is that good! So, I thought I would do the right thing and share this recipe with my friends!IMG_2960
Grammy's White Sheet Cake

1 c. butter

1 c. water

2 c. sugar

2 1/4 c. all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

2 eggs

1 tsp. vanilla

1/2 c. sour cream

Frosting:

1 c. butter

6 Tbl. evaporated milk

4 1/2 c. powdered sugar

1 tsp. vanilla

1/8 tsp. salt

strawberries if desired

Preheat oven to 375 degrees.  Melt butter and water in a large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth. Add eggs and vanilla.  Stir in the sour cream and mix until blended.  Pour the batter into a well greased 11''x17'' sheet pan.  Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.  Remove cake from oven and allow to cool slightly while you make the frosting.  Put the butter and milk into a medium saucepan.  Heat until butter is melted and bring to a simmer.  Remove from heat and stir in the powdered sugar, vanilla and a dash of salt.  Whisk until completely smooth.

adapted from: Frieda Loves Bread

(Printable Recipe)

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Black Bean and Sweet Potato Burritos

Written by Lyndi. Posted in Health & Wellness, Recipes

I know what you are thinking...these sound gross, right?!? Well, these my friend are soooo delicious! My fabulous friend Amber brought them over for me to try and I have been hooked ever since! They are vegetarian, but have tons of protein and veggies and are down right healthy...yet super tasty!

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Black Bean and Sweet Potato Burritos

 

Yield: Makes about 6 burritos

Ingredients

2 sweet potatoes, peeled and cubed small (about 3-4 cups)

1 jalapeno, seeded and finely diced

1 red pepper, diced small

1 small red onion, diced small (about 1/2 cup)

2 teaspoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

2 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (15 ounce) can black beans, rinsed and drain

1/4 - 1/2 cup chopped cilantro (depending on your taste)

2 teaspoons fresh lime juice (from about 1 lime)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 ripe avocado

6-8 burrito-size tortillas - I used whole wheat for a healthy option

Directions

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.

Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro, honey and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Place tortillas on a pan, add cheese and mixture...wrap, add avocado and devour!!

Adapted from: Mels Kitchen Cafe

 

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