Apps in a Snap
Apps in a Snap: Pesto Arancini
If you've got leftover risotto, then we've got the prfect party appetizer for you. Our Pesto Arancini turns leftovers into a cheesy, fried finger food.2 tbsp. pesto, 16 1/2 inch cubes fontina, 1 cup panko, and vegetable oil . Mix 2 cups risotto and 2 tbsp. pesto. Scoop into balls and stuff with cheese. Roll balls in panko. Heat oil to 375 degrees. Fry balls until golden, about 1 minute. For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Cheesy Pesto Pizzas
Pita bread makes this pesto-spread pizza one of the easiest -- and cheesiest -- appetizers you'll ever make.Apps in a snap: Cheesy Pesto Pizzas. Here's what you'll need: 1 clove garlic , 1 cup flat-leaf parsley, 1/2 cup walnuts, 1/4 cup and 2 tbsp. EVOO, 4 naan, and 6 oz. sliced gruyere. In a food processor, chop 1 clove garlic , 1 cup parsley and 1/2 cup walnuts. Add 1/4 cup EVOO and puree until coarse. Place naan onto baking sheet. Spread with
Apps in a Snap: Spanish Tortilla Bites
If you've never had Spanish tortilla, you're in for a treat! These potato bites -- inspired by the traditional Spanish dish -- are bite size beauties.Apps in a snap: Spanish Tortilla Bites. Here's what you'll need: 4 eggs , beaten , 1 small onion, chopped, 1 large potato, diced, 2 tbsp. EVOO, and hot smoked paprika. Heat 2 tbsp. EVOO over medium heat . Add potato, cook for 5 minutes. Add chopped onions. Cook until potatoes are tender and lightly browned, about 5 minutes. Season with
Apps in a Snap: Deviled Egg Cups
Put a twist on the classic deviled eggs appetizer with our phyllo shell "cups" that turn this egg appetizer into a pretty party nibble!box mini phyllo shells, 4 hard-boiled eggs, 2 tbsp. mayo, 2 tsp. fresh lemon juice and hot smoked paprikia. Crisp shells in 350 degrees oven for 5 minutes, that let cool. Add 4 hard boiled eggs, 2 tbsp. mayo and 2 tbsp. lemon juice to a food processor. Season with salt and pepper. Puree until smooth. Fill shells with egg mixture. Sprinkle with paprika. For more
Apps in a Snap: Mango Salsamole
Ditch your go-to guacamole recipe for a dip mash-up that delivers! Mango puts a sweet spin on this classic avocado starter.need: 3 avocados, 1 mango chopped, 1 cup salsa verde, 1 tbsp. fresh lime juice , and salt. Scoop out flesh from 3 avocados; smash with a fork. Mix avocados with a chopped mango, 1 cup salsa verde and 1 tbsp. lime juice . Season with salt. For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Parmesan Crackers
Get cracking with these easy, cheesy homemade parmesan crackers. They'll wow dinner guests, but you won't break a sweat!need: 1 cup parmesan, 3/4 cup flour, 1/4 cup water, 1/4 tsp. baking powder , 1/4 tsp. salt, 3 tbsp. EVOO, and pepper. Mix 2/3 cup cheese, 3/4 cup flour, 1/4 tsp. baking powder , and 1/4 tsp. salt in a food processor. Add 1/4 cup water and 2 tbsp. EVOO and pulse to form a dough.
Apps in a Snap: Smokey Spuds & Dip
Heat things up with these tater bites that are a spud-cial finger food full of flavor and pizazz.tbsp. EVOO, 3/4 tsp. smoked paprika, 3/4 cup plain yogurt, 2 tbsp. chopped cilantro , 2 tsp. lime zest, and 2 tsp. lime juice . Toss 1 1/2 lbs potatoes, 2 tbsp. EVOO and 3/4 tsp. paprika on baking sheet. Season with salt and pepper. Roast at 450 degrees until tender, about 25 minutes. Whisk together 3/4 c. yogurt, 2 tbsp. cilantro, 2 tbsp. lime zest and 2 tbsp. lime juice . Season with salt and pepper. For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Mini Corn Dogs
Turn the fan-favorite corn dog recipe into a bite size starter for your game-day get-together. The only thing you'll want is more!Apps in a snap: Mini Corn Dogs . Here's what you'll need: 14 oz. mini hot dogs , 1 cup pancake mix, 1 egg, 1/2 cup water, and vegetable oil. Slide each dog lengthwise onto a 6-inch wood skewer. Combine
Apps in a Snap: Spicy Cilantro Queso
There's nothing better than a cheese dip party appetizer and our spicy cilatro version is out of this world!chopped, 1/4 cup chopped peppadew, 1 jalapeno finely chopped, and 1/2 cup chopped cilantro . Toss 1/2 lb. cheese with 4 tbsp. flour. In an ovenproof skillet , heat 2 tbsp. oil over medium-high heat. Add 1 onion, 1/4 cup chopped peppadews and 1 jalapeno; cook until soft. Stir in cheese mixture and most of chopped cilantro . Reduce heat to low and allow cheese to melt without stirring, about 5 minutes. Broil until browned. Sprinkle with cilantro. Serve with tortilla chips . For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Open-Face Caprese
Learn how to turn the classic Italian caprese salad into an easy, cheesy finger food.cup chopped basil, chopped mozzarella, 1 1/2 tsp. EVOO, 1 tsp. white wine vinegar , and 1 clove garlice chopped. Top slices of bread with 2 basil leaves, 2 cheese slices, and 1 tomato slice. Bake at 375 degrees for 8