photo credit: stevendepolo

1 ripe avocado
1 Tbsp green chilis
2 strips bacon, diced and fried crisp
2 Tbsp sweet onion, finely diced or grated
1 garlic clove, grated
1/4 tsp cumin
salt and black pepper to taste
1 lime, juiced
cilantro for garnish (optional)

Chop the avocado up in a bowl, then add the remaining ingredients.
Blend with a fork until slightly smooth but some avocado chunks remain.
Cut tops off cherry tomatoes (about a pint) and, using a small sharp knife, cut out the insides (save for another use) and arrange on a platter, cut side up. If any won’t stand upright, cut a small amount off the bottom (without cutting through) to make the bottom flat.
Fill the tomatoes with the avocado mixture, and top with a cilantro leaf if desired.
Serve cold.

Preheat oven to 475 degrees F.
With a small sharp paring knife, cut a couple slits in top of eggplant; this keeps the eggplant from bursting open in the oven.
Put eggplant directly on the oven rack (slit side up) in the middle of the oven and put the other oven rack below on the bottom with a cookie sheet on it to catch any drippings from the eggplant.
Roast the eggplant until it is fork tender, about 20 to 25 minutes.
When tender remove carefully from oven to a cutting board to cool enough to handle.
With your sharp paring knife, cut the skin off and scoop the flesh out, putting it in your food processor bowl.
To the eggplant, add the garlic, allspice, salt, pepper, and parsley.
Pulse until the eggplant becomes paste-like, then with motor running, drizzle in just a touch of olive oil, stopping when the paste turns smoother.
Scoop out into a serving bowl and serve with a variety of breads, crackers, pita points, celery, or other vegetables. This should be served at room temperature, not cold.
You can easily make bigger batches, just increase each ingredient equally.

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

In a bowl, toss together the ingredients until well blended.

Place even sized piles of mixture (size depends on how big you want the crackers) two or more inches apart on the baking sheet, flattening each pile slightly.

Put in preheated oven for 4 to 6 minutes or until melted and starting to get golden brown.

Remove and let cool undisturbed to keep their shape.

If you want to turn them into little bowls, you can place them, while still warm, over an inverted muffin tin or cups.

When cooled completely, these crackers can be used to serve dips, spreads, or as a cheesy cracker snack.

(Note: Any hard cheese will work, like Romano or Asagio. You can use softer cheeses, like cheddar, but the result will be softer as well. Almond flour or meal helps the cheese smooth out while baking, but you can actually make these with just the cheese.)

Preheat oven to 325 degrees.
In a bowl, mix together the milk, cream cheese, onion, horseradish, and salt and pepper until well blended.

Carefully fold in the crabmeat, trying not to break up the pieces too much.
Turn mixture out into a small baking dish, then evenly distribute the grated cheese on top.

Bake, uncovered, in preheated oven for 15 to 20 minutes or until mixture is bubbling hot and starting to brown slightly.

Serve warm with celery sticks or cucumber slices for a low carb appetizer.

Put the chopped up beef and cream cheese in a bowl and using a fork, blend until mixed together well. Add the horseradish, black pepper, and lemon juice and mash together until smooth.
Cover and refrigerate to let flavors mix for about 1 hour.
Clean celery sticks and cut into snack size ‘logs’ about 2 bites size.
Remove cream cheese spread from refrigerator and allow to sit at room temperature for a couple minutes, then stir again.
Spread cream cheese mixture into the celery stalks and serve as a snack.
You’ll have enough celery sticks to serve about 6 to 10 people, depending on the situation.

Preheat oven to 400 degrees and lightly oil a large baking sheet.
Put big pot of water on stove and bring to a boil; drop Swiss chard leaves in for about 30 seconds, just long enough to soften, remove and drain on rack.
Lay leaves out on prepared baking pan and brush each with olive oil lightly.
Place a tomato wedge in the center of each leaf, sprinkle with a little onion flakes, season with salt and pepper, then divide the mozzarella cheese evenly on top of each leaf.
Roll the leaves up and over the tomato and cheese, tucking under to close.
Place in preheated oven at 400 degrees and cook for 10 to 15 minutes or until cheese is melted and Swiss chard is starting to brown around the edges.

Instructions:
Spread the peanut butter on the bread and arrange apple slices on top. Sprinkle with nutmeg and cinnamon. Place under the grill until the apples are beginning to soften.

This makes a lovely after school snack.

Ingredients:
¼ cup granola
¼ cup dried apricots, chopped
¼ cup sultanas
¼ cup shredded carrots
¾ cup smooth peanut butter
2 tbsp soft brown sugar

Instructions:
In a mixing bowl, combine the granola, sugar, sultanas, apricots and carrots. Add in the peanut butter, a bit at a time, and mix in well. Chill the mixture in the fridge overnight to set. Next day, form into about 20 balls and place in the fridge for a few hours to chill.

This is a delicious and healthy snack for the whole family.

Preheat your oven to 350 degrees and get out a large baking sheet.
Drain garbanzo beans, rinse, and drain well.
Put garbanzo beans in bowl and pour olive oil in, tossing to coat the beans well.
Spread garbanzo beans out on baking sheet.
In small bowl, mix together the seasonings.
Sprinkle 1/2 seasoning mixture evenly over garbanzo beans on baking sheet, shake beans to coat, then sprinkle remaining half of seasonings over beans, and shake again to coat.
Put in preheated oven and bake for 20 minutes, shaking to mix up beans once during baking time.
Garbanzo beans are done baking when they crisp up; adjust your cooking time accordingly.
Serve warm as a snack or use as a topping for green salads, soups, or casseroles.

1 cup chicken, cooked and shredded
1/4 cup crumbled bleu cheese
1/4 cup shredded mozzarella cheese, chopped fine
1/2 Tbsp jalapeno, finely diced
2 to 3 Tbsp hot sauce
1 tsp parsley, finely chopped
1 pkg (8 oz) cream cheese, softened at room temperature
1 cup finely shredded cheeses for rolling in – sharp cheddar and gouda are good
1 cup finely chopped nuts for rolling in – pecan, walnut, or toasted almonds are good

In a large bowl, mix together the chicken, bleu cheese, mozzarella, jalapeno, hot sauce, parsley, and cream cheese. Taste and add salt if desired.
Using your hands, form into a tight ball, then roll into the cheeses, then the nuts, patting to press into the ball firmly.
Wrap in plastic food wrap and put in refrigerator for at least 1 hour.
Serve with sturdy crackers, crusty bread, breadsticks, or tortilla chips.