Some recipes are timeless, especially when it comes to party snacks. One popular choice is the Easy Layered Salsa Dip, a guaranteed crowd-pleaser. This dip was very popular in the 1980s and combines cream cheese, Picante Chunky Sauce, and toppings like cheese, lettuce, onions, tomatoes, chili peppers, and black olives. It has been a staple at family gatherings since the ’80s and is the kind of dip that makes people hover around the kitchen island until it’s gone. Get ready to watch it disappear!
Ingredients
1 jar of Picante Chunky Sauce
1 (8-oz) cream cheese
1 (4-oz) can chopped mild chunky Chile peppers (no seeds)
1 8-oz bag shredded Iceberg lettuce
1-1/2 cups chopped fresh tomatoes or sliced cherry tomatoes
1 can of sliced black olives
2 cups of fancy shredded cheddar or mozzarella cheese
Process
Mix Picante sauce, cream cheese, and the can of mild Chile peppers until pink. Don’t overmix; it’s okay to have some white streaks of cream cheese.
Spread in a shallow pie dish or quiche dish.
Spread the cream cheese mixture, then add a layer of shredded lettuce, chopped tomatoes, black olives, and finish with shredded cheddar or mozzarella.
The serving options are many. Tortilla chips are traditional, but I also like to offer bell pepper chunks and cucumber slices for a lighter snack. No matter how you prepare it, after over 40 years in my family, it is always the first to go at family gatherings
A platter of colorful vegetable and salmon pinwheel wraps ready to serve
Pinwheel appetizers turn any gathering into a party-ready spread with minimal fuss. These colorful rollups are playful, customizable, and perfect for mixing flavors — try olives, chopped scallions, chili peppers, ham, smoked salmon, creamy cheese, or sautéed spinach. Cream cheese is the binder for the fillings and adds a smooth, tangy base. For holiday flair, introduce pops of red and green with roasted peppers or herbs. Aim for contrast: pair creamy cheese with salty meats, crisp vegetables, or bright herbs to create satisfying bites. They’re easy to adapt for dietary preferences, too — swap spreads or fillings to suit vegetarian, gluten-free, or low-carb needs. With thoughtful ingredient choices and an eye for color, pinwheels become both tasty and visually striking, making them an upbeat, reliable option for entertaining with style.
Serves: About 35 roll-ups
Basic Pinwheel
Ingredients
2 packages cream cheese, softened
1 package ranch dressing mix
Freshly ground black pepper
5 flour tortillas; use spinach and tomato for a festive touch!
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced
Process
Mix the cream cheese, ranch dressing mix, and the black pepper together thoroughly.
Spread the mixture on each tortilla. Sprinkle diced bell peppers and chopped green onions on top.
Wrap the roll tightly in plastic and chill for at least 1 hour before serving.
Slice into small 1-1/2 to 2″ wheels and serve.
Note: Add fillings like deli ham, smoked salmon, sliced olives, or fresh herbs to customize the flavor. You can also use chopped scallions, chili peppers, soft cheese, or sautéed spinach.
A plate of homemade spinach ravioli garnished with herbs and cheese
Serve these raviolis gently tossed in browned butter with fresh sage for a simple, aromatic finish, or dress them in a light tomato-basil sauce for a brighter, heartier option. They also pair well with a delicate cream sauce infused with white wine and lemon zest for an elegant touch. Finished with a dusting of grated Parmesan and a drizzle of high-quality olive oil, Three Cheese Spinach Wonton Raviolis make an inviting appetizer, a comforting main course, or an impressive dish for entertaining.
Ingredients
½ cup squeezed, chopped, cooked fresh or frozen spinach
½ cup coarsely grated mozzarella
½ cup ricotta (whole milk or low fat)
½ cup freshly grated Parmigiano-Reggiano plus extra for sprinkling
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper to taste
32 square wonton wrappers
Shredded basil for garnish
Browned Butter and Sage Sauce
Directions
In a large bowl, combine the spinach, mozzarella, ricotta, ½ cup Parmesan, nutmeg, and salt and pepper to taste.
Moisten the edges of one wonton at a time with water (or egg wash), keeping the remaining wontons covered.
Put a level teaspoon of the filling in the center of each wrapper, then place another wonton on top.
After folding, use your fingers or a fork to crimp the edges tightly. This not only seals the wonton but also gives it a professional look. See Note below for crimping methods.
As they are filled, transfer the ravioli to a flour-dusted sheet pan. Repeat with the remaining wonton wrappers and filling.
Cook the ravioli in boiling water over medium-low heat for 3–5 minutes, until just tender. While it cooks, warm the sauce. To serve, place ravioli in four shallow bowls, spoon sauce over each portion, and sprinkle with cheese. Top with shredded basil.
BROWNED BUTTER AND FRESH SAGE SAUCE
Ingredients
½ cup of butter
10 to 15 Fresh Sage Leaves, chopped
2 cloves of Garlic, minced
Salt and Pepper to taste
Process
In a medium saucepan, melt the butter over medium-low heat. Stir occasionally to ensure even melting.
Add the minced garlic once the butter is melted. Cook for about 1 minute until fragrant, being careful not to let it burn.
Add the fresh sage leaves to the melted butter. Continue to cook, stirring occasionally, for about 2-4 minutes until the butter turns a light brown color and has a nutty aroma. The sage leaves should become crispy.
Add salt and pepper to taste.
Note: Choose a folding method Triangle-fold: Place filling in the center, fold diagonally to form a triangle, press out air pockets, then bring the two bottom corners together and overlap slightly.
Nurse’s cap fold: Fold in half to form a rectangle, then bring two corners together and overlap them.
Half-gold ingot fold: Fold one corner to the middle, then bring two corners together and overlap.
These folds naturally crimp the edges together with a fork, reducing the chance of leakage.
Throwing a party? Fire up the grill and delight guests with wings in honey, barbecue, Mexican, Parmesan, or Buffalo styles — perfect bite-sized starters or a star main course. For fuss-free cleanup, line a cookie sheet with foil and spray lightly before baking. Want maximum crisp? Use a lipped cookie sheet so the wings bake rather than steam. Pro hack: remove the wing tip and split at the joint to create a tidy, mini drumstick — playful, easy to grab, and a guaranteed crowd-pleaser. Serve with dipping sauces and napkins for a festive, hands-on experience.
HONEY CHICKEN WINGS
1 large white onion, chopped
½ cup honey
½ cup brown sugar
¼ cup soy sauce
¼ cup unsalted butter
2 teaspoons mustard powder, or 1 tablespoon Dijon mustard
1 ½ teaspoons minced garlic
5 pounds chicken wings
Process
Preheat oven to 350°F.
Combine onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
Place wings in a single layer in a shallow baking dish. Pour the sauce over the wings and toss to coat. Cover the dish with plastic wrap. Refrigerate to marinate for at least 1 hour or up to overnight.
Bake in the preheated oven until wings are no longer pink at the bone and juices run clear, turning occasionally, for about 90 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C).
MEXICAN STYLE CHICKEN WINGS
½ cup corn oil
¼ cup chili powder
1 teaspoon oregano
1 teaspoon ground cumin
12 ounces tortilla corn chips
1 pound chicken wings
Preheat oven to 400°F.
In a bowl, whisk together the oil, chili powder, oregano, and cumin to blend well.
Pulverize the tortilla chips in a food processor or in a plastic bag with a rolling pin; pour into a shallow bowl.
Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until covered.
Place on a foil-lined baking sheet and bake 45 minutes, until the outside is browned and crisp and the inside is tender. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot.
PARMESAN CHICKEN WINGS
1 cup grated Parmesan cheese (4 ounces)
2 tablespoons chopped parsley (fresh)
2 teaspoons of paprika
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 stick (1/2 cup) butter, melted
1 pound chicken wings
Preheat oven to 400°F.
In a bag, combine cheese, parsley, paprika, oregano, basil, salt, and pepper
Pour melted butter into a shallow bowl
Dip chicken pieces into butter, then place in bag and shake to coat
Place chicken on a foil-lined baking sheet and bake for 45 minutes. An instant-read thermometer inserted near the bone should read 165°F (74 °C). Serve hot
BUFFALO CHICKEN WINGS
Step 1
3 Lbs. Chicken wings, wings and drummettes split, wingtips removed
1 tablespoon baking powder
1 teaspoon fine sea salt
2 teaspoons of garlic powder
Process
Preheat oven to 450°F.
Thoroughly pat dry the chicken with paper towels.
Line a rimmed baking sheet with foil and place a wire rack over the pan.
Combine the baking powder, salt, and garlic powder in a bowl. Sprinkle over chicken and toss to combine.
Arrange chicken on the prepared wire rack.
Bake the chicken for 25 minutes, flip it over, and bake for another 25 minutes or until crisp and cooked through. An instant-read thermometer inserted near the bone should read 165°F (74 °C).
Drizzle the sauce over the chicken and toss to coat.
BUFFALO SAUCE
Step 2
⅔ cup hot pepper sauce (such as Frank’s RedHot)
½ cup cold butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and a pinch of salt in a small pot over medium heat. Stir with a whisk until the butter melts and the mixture simmers. Taste and add more salt if needed.
Combine the remaining ingredients- vinegar and pepper and whisk until smooth.
BLUE CHEESE DIPPING SAUCE
Step 3
¾ pound blue cheese; Roquefort or Gorgonzola
½ cup mayonnaise or plain Greek yogurt
½ cup sour cream
1 tablespoon lemon juice
1 tablespoon wine vinegar
Several dashes of hot pepper sauce to taste
Combine the blue cheese and mayonnaise: In a small bowl, mash the blue cheese, leaving some small pieces. Stir in the mayonnaise until smooth and evenly mixed.
Add the remaining ingredients and whisk to blend well.
Cover and refrigerate until serving time.
BARBECUED CHICKEN WINGS
½ cup ketchup
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 tablespoon lime juice
2 teaspoons cornstarch
2 teaspoons Dijon mustard
1-1/2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 garlic clove, crushed through a press or grated
2 pounds chicken wings
Preheat the oven to 425°F.
In a large bowl, combine all the ingredients except the chicken
Mix to blend well. Add the chicken and toss to coat
Marinate at room temperature for a minimum of 1 hour or overnight in the refrigerator
Place the wings in a single layer on a large, rimmed baking sheet. Bake for 30 minutes, turning the wings once halfway through. Wings are done when an instant-read thermometer inserted near the bone reads 165°F (74 °C).
Bring sunshine to the table with a playful, crowd-pleasing dish that’s perfect for summer get-togethers: flounder stuffed with crab. Imagine delicate flounder fillets gently wrapped around a savory, herbed crab filling that’s bright with lemon, kissed by garlic, and uplifted with fresh herbs. Each bite offers tender, flaky fish paired with sweet lump crab—light enough for warm evenings, yet hearty enough to satisfy a hungry crowd. Whether you’re feeding a small group or a boisterous crowd, crab-stuffed flounder brings coastal charm, bright flavors, and a touch of summer whimsy to every gathering.
Ingredients
4 to 5 Large fillets
Preparation
Stuffing Options
Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
Roll method: Place stuffing into a strip of fillet, roll it up, and secure with toothpicks or skewers.
Layer method: Place stuffing into a cavity or between two fillets, then cook.
CRAB MIX
Ingredients
2 green onions, thinly sliced (about 1/4 cup)
1 clove garlic, minced
1 red pepper, minced
2 tablespoons fresh parsley, chopped fine
1 egg
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
3 tablespoons heavy cream
1 1/2 tablespoons Dijon mustard
1/2 lemon, juiced
2 tablespoons plain Greek yogurt, or sour cream
10 saltine crackers, crumbled medium to fine
1 pound lump crabmeat, picked clean of shells
Salt and freshly ground black pepper
Directions:
Preheat the oven to 350°F.
In a medium skillet, melt the butter and sauté the onions, garlic, parsley, and peppers until soft; set aside to cool.
In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice, and Greek yogurt. Add the cooled onions, garlic, peppers, and parsley; gently mix in the Saltine crackers and crabmeat. Add salt and pepper to taste.
Stuff the flounder with the Crab Mix, and press the sides down to cover the filling. Sprinkle with paprika.
Coat a glass baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes or until internal temperature reaches 145°F.
Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes.
When the fish is done, remove it from the oven.
*Optional: Melt ½ cup of butter and drizzle over fillets when finished baking.
Embark on a delightful culinary adventure by transforming simple wonton wrappers into irresistibly tasty butternut squash dumplings! This fun and easy recipe combines the sweet, nutty flavor of roasted butternut squash with the delicate, chewy texture of wonton wrappers, creating a perfect bite-sized treat. Perfect for a cozy night in or impressing guests at your next gathering, this recipe proves that even simple ingredients can turn into a delightful culinary creation!
Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
Bake for 30 minutes or until tender. Cool. Scoop out pulp, discard peel. Mash pulp.
Combine oregano, squash pulp, and butter in a large bowl.
Stir in Parmesan cheese, salt, and pepper.
Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons of the squash mixture into the center of each wrapper.
Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover wonton ravioli loosely with a towel to prevent drying.
Bring 6 quarts of water to a boil in a large Dutch oven. Add half of the wonton ravioli; cook 3 minutes or until the ravioli begins to float to the top of the water.
Remove wonton ravioli with a slotted spoon. Repeat the procedure with the remaining ravioli.
Add ravioli to pesto; toss gently to coat.
Spinach Basil Pesto Ingredients
2 garlic cloves
1 1/2 cups of fresh baby spinach
1/2 cup fresh basil
1/4 cup walnuts, toasted, chopped, and divided
2 tablespoons of Parmesan cheese, freshly grated
2 tablespoons extra-virgin olive oil
2 tablespoons organic vegetable broth
1 teaspoon fresh lemon juice
Process
Place garlic in a food processor, and pulse until finely chopped.
Add cheese, 1/8 teaspoon salt, 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons toasted walnuts to the food processor.
With the processor on, slowly pour oil, broth, and juice through the food chute. Process until well blended.
Plate with Wonton Ravioli. Arrange 6 ravioli on each of 6 plates: sprinkle each serving with 1 teaspoon walnuts, sprinkle with parmesan cheese.
A plate of steamed dumplings served with soy-based dipping sauce
Making vegetable dumplings from wonton wrappers is a fantastic way to enjoy a homemade, customizable, and satisfying treat that’s sure to impress family and friends alike. This fun and easy recipe invites you to get creative with fresh vegetables, turning them into bite-sized pockets of flavor. Start by chopping a colorful mix of vegetables such as carrots, cabbage, and green onions. Sauté or steam the vegetables until tender, then season with soy sauce, sesame oil, and a hint of ginger for an extra zing. Next, spoon the flavorful filling onto each wonton wrapper, fold and seal to create perfect little parcels. Whether you prefer steaming, pan-frying, or boiling, each method offers a unique taste experience. These vegetable dumplings are not only a healthy snack but also a fun activity for cooks of all ages.
Ingredients
Cooking spray
2 teaspoons of Sesame oil (or olive oil)
1-1/2 cups of green cabbage, finely shredded
1/2 cup(s) carrot(s), shredded
2 cloves garlic, grated or pressed
1 teaspoon of grated ginger
1 scallion, minced
2 teaspoons of soy sauce
24 wonton wrappers
Process
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic, and minced scallion: sauté until cabbage wilts, about 2 minutes.
Remove from heat and stir in 2 teaspoons of soy sauce.
Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoonfuls onto the center of each wrapper. Moisten the edges of the wrapper with wet fingers, fold over one corner to form a triangle, and press the sides together to seal.
Transfer filled wrappers to the prepared baking sheet and coat the surface with cooking spray.
Bake for 15 minutes, or until the wontons are golden brown.
Sauce
¼ cup of soy sauce
1 minced scallion
1 teaspoon of seasoned rice vinegar
1 teaspoon of Sesame oil
In a small bowl, combine 1/4 cup of soy sauce, minced scallion, and sesame oil.
Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.
Ingredients
1 tablespoon butter
½ cup pecan halves
2 tablespoons brown sugar
2 tablespoons of balsamic or white wine vinegar
2 tablespoons of olive oil
1 6-ounce package of baby spinach, long stems removed
1 Pomegranate, seeded
¼ cup feta or Gorgonzola cheese
Directions
Melt butter in a small frying pan over low heat.
Add pecans and 1 tablespoon of the brown sugar.
Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
Spread out on wax or parchment paper to cool.
In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
Place spinach in a large salad bowl and coat with the dressing, mix.
Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese
This salad is light, refreshing, and delicious, perfect for summer barbecues or dinners. It features a satisfying crunch from toasted ramen noodles, sesame seeds, sunflower seeds, and almonds. Feel free to customize the ingredients to suit your taste preferences, making it a versatile dish.
Ingredients
1 16-ounce package of coleslaw mix
4 scallions, sliced or 1/8 cup chopped red onion
½ cup slivered almonds
½ cup sunflower seeds (hauled)
2 tablespoons sesame seeds
2 packages of Ramen Noodles, broken (chicken or pork flavor, keep flavor packet)
Dressing Mix
½ cup olive or vegetable oil
3 tablespoons seasoned rice vinegar
3 tablespoons white vinegar
1 teaspoon soy sauce
Seasoning from the ramen packets
2 tablespoons granulated sugar
Process
Preheat the oven to 350°F. (175°C).
Spread broken ramen noodles, sunflower seeds, and almonds onto a baking sheet.
Bake noodle mixture in the preheated oven until fragrant and toasted, 10 minutes. Set aside to cool to room temperature.
In a large serving bowl, combine shredded cabbage, onion, cooled almonds, sesame seeds, sunflower seeds, and Ramen Noodles.
To make the dressing: In a jar with a lid combine oil, reserved ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper together in a jar and shake until the sugar is melted.
Add grilled chicken or shrimp to make it a full meal.
Finely chop and add in other veggies like broccoli, cauliflower, or thinly sliced bell peppers.
Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator.
Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
How to cook endive. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endives are rich in many vitamins and minerals, especially in foliate and vitamins A and K, and are high in fiber. Endive has a bitter-sweet taste, but I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.
Here are a few suggestions on how to enjoy your endive:
Baked endive:
Preheat oven to 375° F.
Slice endive lengthwise, remove core. Keep the root end intact as it will hold the leaves together after slicing.
Brush both halves with olive oil.
Slice a fresh garlic clove into very thin slices and place the slices in between the endive leaves.
Sprinkle with kosher salt and pepper, and a little garlic powder.
Bake at 375°F. for 20 minutes.
Remove them from the oven and sprinkle balsamic vinegar over them.
Pan braised endive:
Slice your endives in half.
Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like.
Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil.
Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown.
Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar
Maple glazed endive:
Preheat oven to 350°F.
Halve 6 small endives, remove as much of the core as possible.
Arrange endive into one layer on a baking sheet with raised edges.
In a small saucepan, melt 2 tablespoons of butter then stir in 2 tablespoons of real maple syrup, 2 teaspoons of thyme and ¼ teaspoon salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes.
Kitchen Moxy 