We invited two couples from Adam's soccer team over for a competitive game night of Trivial Pursuit and darts. To get the party started and keep it going, we had to make some amazing little munchies. We needed brain power, right?! We started the night off with a butternut squash dip, meatball (and not-so-meatball) dippers, and baked brie. Then, after some amazing game playing, we finished the night off with chocolate pudding. A pretty good game night (especially in the darts division), if I may say so myself!
Butternut Squash Spread with Pepitas (Cooking Light, September 2007)
This spread isn't my favorite in the world, but it definitely grew on me as I kept eating it, and eating it, and eating it....We served the spread with cucumber spears, red pepper slices, and bread.
1 1/2 cups (1/2-inch) cubed peeled butternut squash (about 1 lbs.)
1 tsp. olive oil
cooking spray
1/2 cup diced onion
1 1/2 tsp. chopped fresh sage (we used dried)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 garlic cloves, minced
dash of crushed red pepper
1/4 cup chopped sun-dried tomatoes, packed without oil
2 Tbs. unsalted pumpkinseed kernels, toasted
1. Place squash in a medium saucepan; cover with water 2 inches above squash. Bring to a boil; cover, reduce heat, and cook 15 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion to pan; saute 4 minutes or until tender. Add sage and next 4 ingredients; saute 2 minutes. Cool.
3. Place squash, onion mixture, and tomatoes in a food processor; process until smooth. Spoon into a medium bowl; sprinkle with pumpkinseed kernels.
Mini Meatballs with Creamy Dill Dip (Cooking Light, March 2005)
Adam made this recipe exactly, but we adapted it to me by simply making me the dip and using vegan meatballs from Trader Joes. Adam LOVED his meatballs, and I have to say that mine were not too shabby. Yet another item of the night I couldn't stop eating.
Meatballs
1 cup finely chopped onion
3/4 cup dry breadcrumbs
1/2 tsp. kosher salt
1/2 tsp. dill seeds
1/8 tsp. freshly ground black pepper
1 lbs. ground round
1 large egg white, lightly beaten
cooking spray
Dip
2/3 cup fat-free sour cream
1 Tbs. chopped fresh dill
2 tsp. minced garlic
1/4 tsp. kosher salt
1. To prepare meatballs, combine first 7 ingredients in a bowl; shape mixture into 32 (1-inch) meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs to pan; cook 8 minutes or until done, browning on all sides. Remove from pan; drain well on paper towels. Repeat procedure with remaining meatballs. Cover and chill.
2. To prepare dip, combine sour cream and remaining 3 ingredients; stir with a whisk. Cover and chill. Serve meatballs with dip.
Baked Brie
This is such an easy and decadent appetizer; it's pretty much our go-to whenever we want something delicious yet simple.
1 sheet puff pastry
1 wheel brie
2-3 Tbs. raspberry jelly or preserves
1 egg, lightly beaten
1. Roll out the puff pastry as much as possible, making sure that it doesn't get too thin. Place the wheel of brie in the middle. Top with the raspberry jelly. Fold the puff pastry over the brie and jelly, making sure that all edges are sealed. Place the puff pastry on a baking sheet, seal side down. Brush the egg on the puff pastry.
2. Bake at 400 for 15-20, or until golden brown.
3. Allow your guests to cut the wheel into wedges. Eat alone or spread on bread.
Bittersweet Chocolate Pudding with Raspberries (Cooking Light, January-February 2006)
This pudding had a slightly odd texture, but that didn't stop me from gobbling it up. Maybe I was really hungry at this party.... Anyway, this pudding is definitely worth trying!
1/2 cup sugar
2 tsp. cornstarch
1 tsp. vanilla extract
dash of salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup 1% low-fat milk
1/2 cup evaporated fat-free milk
2 oz. bittersweet chocolate, chopped
1/2 cup raspberries
4 tsp. shaved white chocolate
1. Combine first 6 ingredients in a medium bowl; stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan; stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.
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