Wednesday, December 3, 2014

Don't Miss These Winning Recipes!

Holiday Bites- Today's Woman

This year, we asked our readers to help us find some great recipes for the party season, and here’s what you brought! Our editorial team voted on the winners in appetizer, side dish and dessert categories. You can see the full Holiday Bites contest article in our December issue, or you can read more about our winners and their scrumptious dishes here!

This year our winners for the appetizer and side dish categories were Tracy Snow and Kayla Douthitt, respectfully. You'll want to try these out for your holiday gatherings this year!

Appetizer Winner  —  Spinach Dip (as seen above)
Recipe by: Tracy Snow

Tracy Snow has experimented a lot with this dish and has found the Knorr vegetable mix adds a nice color along with a great flavor to the dip.

Spinach Dip
Serves 6-8

Ingredients:
  • 1 package of Knorr brand vegetable or leek soup mix
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 8-oz can of water chestnuts (chopped)
  • 1 10-oz package frozen chopped spinach, thawed and thoroughly drained and squeezed dry (do not cook)
  • 1 dash Worcestershire sauce

Directions:
  • In a medium bowl, mix together the soup mix, mayonnaise, and sour cream until well blended.
  • Chop the water chestnuts and add to the soup mixture.
  • Squeeze dry the thawed spinach to remove all the excess water. Add to the mixture along with the Worcestershire sauce.
  • Refrigerate for at least 8 hours or overnight before serving.
  • Alternative: add a ¼ cup of finely chopped onion or to taste.
  • Serve with your favorite chips and crackers. Excellent served with tortilla chips.

Side Dish Winner — Kale Salad
Recipe by: Kayla Douthitt

Holiday Bites- Today's Woman

Kayla Douthitt loves to cook and is always creating new dishes and working to replicate dishes she has enjoyed at her favorite restaurants.

Kale Salad
Serves 4-6

Ingredients:
  • 1-1½ cup cubed butternut squash (from one medium sized squash)
  • 4 cups (1 box) fresh baby kale
  • 1 small red onion, sliced
  • 1/3 cup reduced fat blue cheese crumbles
  • ½ cup dried cranberries
  • 1/4 cup sliced toasted almonds
  • 1/4 cup lite balsamic dressing
  • ½ tsp cayenne
  • 1 tbsp olive oil
  • Salt and pepper to taste

Directions:
  • Preheat oven to 375ºF.
  • Toss butternut squash with olive oil, cayenne, salt, and pepper.
  • Place on baking sheet. Bake 10-12 minutes, take out and toss and bake another 10-12 minutes until tender. (A Today’s Woman recipe tester roasted the onions with the squash — a great alternative).
  • Once done, remove the squash from the oven and set aside.
  • Place baby kale on large serving dish. Top with squash, sliced red onion, and cranberries. Drizzle dressing. Then place cheese and nuts on top.
  • Serve immediately and enjoy! There are so many options and alternatives that you can use with this dish: add chicken or fish to make it a meal, or try adding whole flax seeds and a chopped apple. Switch out different kinds of nuts or cheeses, such as walnuts or feta.

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