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snacks

Peach Salsa

This salsa is very sweet and refreshing! Goes well with a hot summer day.

Ingredients:
2 medium sized tomatoes on the vine
1 large ripe peach
1/4 small sweet vidalia onion
2 tablespoons chopped fresh cilantro

Dice the tomatoes, peach and onion. Add the chopped cilantro and toss gently. Serve immediately!

Pretzels

After a bit of a hiatus, we are proud to present our 100th post! These soft pretzels are super easy and can literally be made in under half an hour. Enjoy!

Ingredients:
1-1/2 c. white flour
1-1/2 to 2 c. wheat flour
1 packet yeast
1-1/2 c. warm water
1 tsp. salt
1 tbsp. sugar
1 egg
Salt

Pour warm water and yeast into small bowl and stir for a few seconds. After 5-10 minutes, when yeast has been activated, add salt and sugar to water mixture. In a large bowl combine white flour, 1-1/2 c. of wheat flour, and water mixture. Stir until combined, and add more flour if dough is still sticky. Knead dough for ~5 minutes and then pull off chunks, pull into long and thin ropes, and twist into pretzels. Whisk egg in a small bowl. Dip pretzels into beaten eggs and then sprinkle salt on top. Bake at 425 for 10 minutes and then broil on high for another 3-5 minutes until golden brown. Serve with mustard.

Cinnamon Challah Rolls

A delightful “twist” on already delicious challah! These are made with whole wheat flour to add some extra flavor.

Ingredients:

Bread:
4 c. whole wheat flour
1/2 c. olive oil
1/2 c. honey
1 packet yeast
2 eggs
1 c. warm water
1 tsp. sugar

Filling:
3/4 c. brown sugar
1 tsp. cinnamon
1/3 c. vegetable oil

Add yeast and sugar to warm water and allow to sit for 10 minutes to proof the yeast. In a large bowl, combine flour and salt. In a separate bowl, whisk eggs, honey, and olive oil. Pour all wet ingredients into flour bowl and mix (you may want to use your hands). Knead on a floured surface for about 5 minutes so that the dough is smooth throughout. Let the dough rise in a covered bowl for an hour so that the dough is roughly twice its original size. While it’s rising, combine all filling ingredients. Once risen, split the dough into 12-15 pieces. Roll each one into a rectangle, spread a line of filling on the center (but don’t go too close to the edges or it will leak out) and roll it into a long strand. Gently stretch the piece so that it is long enough to tie into a knot. Fold the ends underneath and place on a baking sheet. Bake on 350 for 15-20 minutes.

Elvis Cookies

Peanut butter & bananas!

Ingredients:
2 overly ripe bananas, mashed
5 tablespoons butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla extract
1/3 cup peanut butter
1 teaspoon baking powder
1 1/4 cups flour
1/2 cup chocolate chips (optional)

Whisk together butter, white sugar, brown sugar and vanilla. Mix in the mashed bananas. Add in the baking powder and flour and mix until combined. Bake at 375 for 15 minutes.

Sausage, White Bean & Kale Soup

This soup has a hearty rich flavor perfect for a winter evening. Both pork and chicken sausage work well in this recipe.

Ingredients:
1/4 yellow onion, diced
1 tablespoon olive oil
1 clove garlic, pressed
1/3 cup white beans
4 cups water
1 teaspoon chicken broth powder
2 sweet Italian sausages, fully cooked
1/2 cup raw chopped kale

In a large pot, saute onion in olive oil. Slice sausages into quarter inch thick slices. Add in the pot and saute until the flesh is slightly browned. Add in the garlic and saute for an additional minute. Add the water and chicken broth powder and bring to a full boil. Reduce the heat to a simmer and add in the beans and kale. Cook for 5 minutes and serve hot!

Mango Raspberry Muffins

We can’t not make muffins when we’re together. So here goes nothing.

Ingredients:
1 3/4 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup vanilla almond milk
1 teaspoon vanilla
4 tablespoons butter, melted
1 1/4 cup frozen mango chunks, chopped
1 1/2 cups frozen raspberries

Mix together the flour, sugar, baking powder and salt. Add in the egg, vanilla, and butter. Mix in the fruit until fully combined. Bake in a muffin tin at 375 for 30-35 minutes. Makes 15 muffins.

Chocolate Macaroons

The first of the Passover recipes! A very easy and delicious dessert – delicious for Passover and also all year round!

Ingredients:
1 (12 oz.) package semi-sweet chocolate chips
1 (12 oz.) package milk chocolate chips
4 egg whites
1 c. sugar
2 tsp. vanilla
12-16 oz. shredded coconut
pinch of salt

Melt chocolate chips. Beat egg whites until stiff. Mix in sugar, vanilla, salt, and coconut. Put tablespoon-size cookies onto baking sheet and bake for 15 minutes at 325.

Lemon-Blueberry Muffins

The old saying goes: when life gives you lemons, make lemonade. The new and improved version is: if your campus is suddenly covered in lemon trees, and you have a bag of frozen blueberries in your freezer, make lemon-blueberry muffins! These are super moist and delicious; you won’t be disappointed.

Ingredients:
1-3/4 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
lemon zest from half a lemon
lemon juice from 1 lemon
1 egg
1 c. milk
1 tsp. vanilla
2 c. frozen blueberries
4 tbsp. butter, melted

Combine flour, sugar, baking powder, and salt in one bowl. Add in lemon zest. In another bowl combine egg, milk, butter, vanilla, and lemon juice. Pour wet ingredients into dry and combine. It is okay if batter is lumpy. Fold in blueberries. Bake at 400 for 22-24 minutes, or until an inserted toothpick comes out clean. Enjoy!

Chewy PB Granola Bars

These granola bars are both more delicious and more economical than those you’ll find in any store! And they keep well in the refrigerator too. Be careful, they’re addicting!

Ingredients:
3/4 c. oats
2-3 heaping spoonfuls of peanut butter
1/2 c. raisins
1/4 c. shredded coconut
2 tbsp. honey
1 tsp. cinnamon
1/4 c. chocolate chips (optional)

Put all ingredients into a bowl and stir well. The oats should stick together and none should be left dry; if this is the case then add more peanut butter and/or honey to taste. Lay dough out in a tupperware container or other similar vessel and pat down with spoon until about 1-inch thick. Refrigerate for a couple hours (or eat immediately!). Amounts of all ingredients can be adjusted to suit your preferences.

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