Category: Appetizers

Strawberry Daiquiris (virgin)

We loved the virgin piña coladas so much that we wanted to find another slushy drink. Haha, I’ve never had strawberry daiquiris before, but these are basically a slushy strawberry limeade. Delicious and maybe a little more complex-tasting than piña coladas, these would also be fun for a tropical-themed night.

Luckily this one is naturally gluten free.

Make it a meal with:

Strawberry Daiquiris (virgin)

  • Servings: 2
  • Difficulty: easy
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Like a tropical slushy strawberry limeade.

Ingredients

  • 12 oz. (about 2 cups) Frozen Strawberries
  • 5 Tbsp. Sugar (or to taste)
  • 1/4-1/2 c. Water
  • 1 c. Lemon Lime Soda
  • 3 Tbsp. Freshly Squeezed Lime Juice

Directions

Combine all ingredients in a blender and blend until smooth. Add more water if you prefer it thinner. Garnish with fresh strawberries and lime wheels if desired.

 


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Hawaiian Chicken Skewers

This is adapted from a Pioneer Woman recipe. She made it using mini skewers as an appetizer, but I’ve mostly made it as a main course on full-size skewers. It’s fun for a Hawaiian luau date night or summer grilling. We’ve cooked it on the stove top, in an electric skillet, and on a grill. You don’t even necessarily need skewers–it can just be chunks like a stir fry. It does have a tiny bit of heat from the chili flakes, but you can leave them out if you prefer. Also, if you want the easiest recipe, refer to the original Pioneer Woman recipe that uses thick teriyaki sauce. I wanted this to be gluten free from the start, so I made my own.

If you’re making it gluten free, make sure to use a gluten free soy sauce like La Choy or a tamari.

Make it a meal with:

Hawaiian Chicken Skewers

  • Servings: about 15 large skewers
  • Difficulty: medium
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A bit time-consuming, but great as a main course or appetizer, warm or room temperature.

Ingredients

Sauce:

  • 1/3 c. Soy Sauce (or tamari or gluten free soy sauce like La Choy)
  • 1/2 c. Water
  • 1/2 c. Orange Juice
  • 4 tsp. Minced Garlic
  • 1/2 tsp. Ginger
  • 1/4 c. Brown Sugar
  • 1/2 tsp. Red Pepper Flakes
  • Juice of Half a Lime
  • 2 Tbsp. Corn Starch mixed with 2 Tbsp. Water

Skewers:

  • Wooden Skewers, large or mini (optionally soaked in water to prevent burning)
  • 1 20 oz. can Pineapple Chunks
  • 2 Large Red Bell Peppers, cut into squares about the size of pineapple chunks
  • About 2.25 lb. Chicken, cut into chunks about the size of pineapple chunks
  • Olive Oil for pan
  • Sliced Green Onions (optional)

Directions

For the sauce: Mix all ingredients in a sauce pan and heat until it simmers and thickens.

For the skewers: Thread a piece of chicken onto a skewer, leave a small gap so the heat can surround each piece, then thread a piece of bell pepper, then leave a small gap, then thread a piece of pineapple. Repeat until the skewer is filled. Drizzle a small amount of sauce on one side of the skewer, being careful not to touch the skewers and cross contaminate the sauce with raw meat juice. Heat a heavy pan on medium-high heat and add olive oil to heat. Place the skewers, sauce-side down and grill about 3 minutes per side until the chicken is no longer pink in the middle. Remove to a platter and brush on remaining sauce. Optionally sprinkle green onions on top. Serve warm or room temperature.


Piña Coladas (virgin)

These are very fun slushy drinks, perfect with tropical or Hawaiian meals like Kalua pork. Coco Lopez is the wonderful secret ingredient, but it’s not available at Smith’s anymore. You can find it at Walmart, though.

Luckily this one is naturally gluten free.

Make it a meal with:

Piña Coladas (virgin)

  • Servings: 4
  • Difficulty: easy
  • Print


Slushy and tropical.

Ingredients

  • 1 can (15 oz.) Coco Lopez Cream of Coconut
  • 2 c. Pineapple Juice
  • 8 c. Ice
  • Pineapple Slices (optional)
  • Whipped Cream (optional)
  • Maraschino Cherries (optional)

Directions

In a blender, blend Coco Lopez, pineapple juice, and ice. Pour into glasses, then garnish with whipped cream, cherries, and pineapple slices.

 

 


 

Guacamole

Whenever I’m looking for a recipe, I always start with Food Network because they tend to be tested pretty well. So this recipe comes from Alton Brown himself, only slightly modified. I love the flavor that the tomatoes bring. Just remember to let this one sit, and it’s best served room temperature.

And this one is naturally gluten free.

Make it a meal with:

Guacamole

  • Servings: 6
  • Difficulty: easy
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Let this one sit and serve preferably at room temperature.

Ingredients

  • 3 Large Avocados, cut in chunks
  • Juice of 1 Lime
  • 1/2 tsp. Salt
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/2 Medium Onion, diced
  • 1/2 Jalapeno, diced (or 1 whole for more heat)
  • 2 Roma Tomatoes, diced
  • 1 Tbsp. Cilantro, chopped
  • 1 tsp. Minced Garlic

Directions

In a large bowl, toss avocado with lime juice. Add salt, cumin, cayenne, then mash with a potato masher until smooth and well mixed. Fold in remaining ingredients. Let sit at room temperature 1 hour before serving.


 

Fondue

We’ve done fondue as a date and as a family activity a few times, and they’ve all been very fun. Of course traditionally it’s made with wine and Kirsch, but we leave out the alcohol and replace it with chicken broth. It’s best if you melt the cheese or chocolate before placing it in the fondue pot or slow cooker–and it’s also best if you slice everything before making the melted cheese. The cheese does tend to eventually turn into a lump after a long time of sitting, so the less sitting the better.

You can keep it simple and just dip a few things in cheese and chocolate. Or we’ve gone all out and done a cheddar fondue, Swiss fondue, hot caramel, and melted chocolate, all in the same sitting.

If you’re making it gluten free, just make sure that your items for dipping are gluten free–leave out the bread, pretzels, certain dessert items, and Rice Krispie treats if they’re made with Kellogg’s Rice Krispies (because those are made with malt flavoring).

Fondue

  • Servings: 6?
  • Difficulty: easy
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Prepare and chop all the items to dip first, then prepare the fondue.

Ingredients

Classic Fondue

  • 16 oz. Alpine Blend Shredded Cheese (or 8 oz. hand grated Swiss and 8 oz. hand grated Gruyere)
  • 2 Tbsp. Cornstarch
  • 1 c. Chicken Broth (plus more if it starts thickening while sitting)
  • 1/2 tsp. Minced Garlic (optional)
  • Pepper to taste

Cheddar Fondue

I’ve made the cheese sauce from the macaroni and cheese recipe with a lot of extra cheese added, but I’m hoping to try the classic fondue recipe above with cheddar instead of alpine cheeses and see if it works. I’ll update this recipe after I try it.

Chocolate Fondue

  • 8 oz. Milk or Semisweet Chocolate Chips (You can use fancier chocolate bars, but chocolate chips work fine.)

Caramel Fondue

  • (You could try melting wrapped caramels, or I’ve just made a smaller batch of homemade caramel and served it hot. Recipe below:)
  • 1 c. or equal of all ingredients:
    • Sweetened Condensed Milk
    • White Corn Syrup
    • Butter
    • Brown Sugar
    • White Sugar

Possible Foods to Dip

  • French Bread or Baguettes, cut into cubes
  • Sliced Salami
  • Ham Cubes
  • Steak Cubes (can cook stew beef with a little salt and pepper)
  • Cooked Fingerling Potatoes (a little bland, though)
  • Bell Pepper slices
  • Cooked Broccoli
  • Pretzels
  • Apple Slices
  • Pear Slices
  • Fresh Pineapple Chunks
  • Strawberries
  • Bananas
  • Marshmallows
  • Brownie Bites
  • Cheesecake Bites
  • Rice Krispie Treats
  • Graham Crackers

Directions

For classic fondue: In a bowl or gallon bag, place the cheese and cornstarch, then stir or shake to coat the cheese. Then in a pot over medium heat, warm the broth and garlic but do not allow to boil. Slowly add cheese mixture one handful at a time, stirring and allowing to melt completely before adding the next handful so it remains smooth. Lastly, add pepper to taste. Place in preheated fondue pot right when you’re ready to eat.

For chocolate fondue: Microwave chocolate chips for 30 seconds, then stir. Microwave up to 30 seconds more at a time, stirring between microwaving, until smooth. Place in preheated fondue pot right when you’re ready to eat.

For caramel fondue: Place all ingredients in a heavy pan, then turn the heat to medium-low and stir constantly or it may leave chunks or specks. Heat until it reaches desired consistency. Place in preheated fondue pot right when you’re ready to eat.


Marshmallow & Cream Cheese Dip

Jeff’s family made this all the time growing up, and I love it–especially with apples. You could consider it an appetizer or dessert, since it’s such a sweet and delicious thing to serve with fruit. You can also make it more festive by adding food coloring–we colored it green for St. Patrick’s Day.

And this one is naturally gluten free–just serve it with fruit and stay away from graham crackers.

Marshmallow & Cream Cheese Dip

  • Servings: 8?
  • Difficulty: easy
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Simple, yet incredibly delicious. Just remember to soften the cream cheese beforehand.

Ingredients

  • 1 (8 oz.) pkg. Cream cheese, softened
  • 1 (7 oz.) pkg. Marshmallow Creme
  • 1 tsp. Vanilla

Directions

Blend cream cheese and marshmallow creme until smooth. Add vanilla and mix. Serve with fresh apples, fruit, or sweet crackers.


 

Pico de Gallo Salsa

If I’m going to have chips and salsa, I love to have pico. I love the fresh made salsa at Harmons and wish I had a recipe for it, but this is a pretty good recipe adapted from one on All Recipes. Just make sure you give it lots of time to sit, so it can absorb the flavors.

And this one is naturally gluten free, just like the tortilla chips you eat with it.

Make it a meal with:

Pico de Gallo

  • Servings: 8?
  • Difficulty: easy-medium
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Chopping takes a while, but it’s delicious and easy to come together.

Ingredients

  • 6 Roma Tomatoes, diced
  • 1 large Red Bell Pepper or 2 small Green Bell Peppers, diced
  • ½ White or Red Onion, minced
  • 3 Tbsp. Cilantro, chopped
  • 1 Jalapeno, seeded and minced
  • Juice of 1 lime (or 1/2 if it’s very juicy)
  • 1 tsp. Minced Garlic
  • 1 pinch Garlic Powder
  • Salt (quite a bit) and Pepper to taste

Directions

Stir all ingredients in a bowl, then cover and refrigerate at least 3 hours so flavors can meld.


 

Seven Layer Bean Dip

The best part is the seasoned sour cream.

If you’re making this gluten free, make sure to use a gluten free taco seasoning mix because many have wheat in them. I know for sure that McCormick and Kroger don’t have gluten, or you can make your own taco seasoning mix.

Seven Layer Bean Dip

  • Servings: 12?
  • Difficulty: easy
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Serve with tortilla chips for a great party dip.

Ingredients

  • 1 lb. can Refried Beans
  • 1 ½ c. Sour Cream
  • ½ pkg. Taco Seasoning Mix (or gluten free taco seasoning mix)
  • 1 c. Shredded Cheddar Cheese
  • ½ Avocado, chopped
  • 1 Tomato, cubed
  • 4 Green Onions, sliced
  • ½ can Olives, sliced

Directions

Spread beans in 7×11 glass pan or platter. Mix sour cream and taco seasoning for second layer. Third layer is cheese. Sprinkle rest of ingredients on top.


Harry Potter Butter Beer

We’ve had this as part of a Harry Potter Halloween party a few times, including dragon steaks, gnomes (aka baked potatoes with smiley faces because gnomes are described as looking like muddy little potatoes), and venomous tentaculars (green beans). This is adapted from a news site’s butter beer recipe that they posted after Harry Potter land opened. FYI, it is easy to add too much cream to the top of your drink. It’s delicious, but also very rich.

And like most drinks, this one is also naturally gluten free.

Harry Potter Butter Beer

  • Servings: 4
  • Difficulty: medium
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It takes a little work and you have to let the caramel cool, but it makes a fun drink and the cream is delicious.

Ingredients

  • 1 c. Brown Sugar
  • 2 Tbsp. Water
  • 6 Tbsp. Butter
  • ½ tsp. Salt
  • ½ tsp. Apple Cider Vinegar
  • ¾ c. Heavy Cream, divided
  • ½ tsp. Rum Extract (optional–maybe even better without)
  • 6 c. Cream Soda (about 1 ½ liters or 4 cans)

Directions

Gently boil brown sugar and water, stirring often, until candy thermometer reads 240° (230° for high altitude). Stir in butter, salt, vinegar, 1/4 c. cream. Cool to room temp, then stir in rum extract.

Topping: Combine 2 Tbsp. of the mixture and remaining ½ c. cream. Use mixer to beat until just thickened, about 2-3 minutes. To serve, divide brown mixture between 4 tall glasses (about 1/4 c. per glass). Add 1/4 c. soda to each glass, then stir to combine. Fill glass nearly to top with additional soda, then spoon whipped topping over each.


Homemade Root Beer

One of the best parts of homemade root beer is the root beer slush that forms after an hour or two of bubbling. It’s not the Fourth of July without it! And it’s also really fun at Halloween for a witch’s brew.

*Note: They stopped making McCormick Root Beer Concentrate in 2020. No! We’ve tried several other kinds of concentrate. Some are okay, some are gross. We know Hires and Watkin’s are not good. We did try Torani root beer syrup and added some extra sugar and vanilla, and it was pretty good, albeit a bit expensive. We tried Zatarain’s concentrate, and it was okay but not great. We may just end up buying two-liters in the future. 😦

And like most drinks, this one is also naturally gluten free.

Homemade Root Beer

  • Servings: 5gallons
  • Difficulty: easy
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Perfect for the 4th of July or witch’s brew on Halloween.

Ingredients

  • 1 bottle McCormick Root Beer Concentrate
  • 5 lb. Sugar
  • 6 – 7 lb. Dry Ice
  • 5 gallons Water (a little less)

Directions

In an Igloo dispenser, stir sugar, some water, and concentrate until sugar is dissolved. Then add ice (being careful not to let it touch your bare hands) and remaining water. Cover loosely with lid and stir occasionally. Ready in 1 hour.