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Appetizer recipe contest winners!

Ebby and I decided on the following two recipes as the winners of our appetizer recipe contest!

Western potato rounds - submitted by Joan H.

Buffalo sliders with cherry salsa - submitted by Chantal

Congrats, Joan and Chantal! If you could each send us your mailing address (via the Contact Pip & Ebby button on right), we will get Ebby's favorite microplane grater in the mail to each of you! Also, please provide your blog info if you want us to link to it in the posts we create that will detail your recipes.

We will add these recipes to our list of things to make for our big Bloggy Day this coming Saturday! Thanks!!


Kale chips

You are not going to believe me when I say that kale chips are DELICIOUS! Not just tolerable, but DELICIOUS. Yes, kale! That nutrient-packed, leafy vegetable that you ignore in the produce aisle! This is by far the best kale experience I have ever had. I wish I had discovered this little secret long ago.

As I ate the entire bowlful of my crispy afternoon snack, I felt like I should maybe be feeling guilty. As if I were eating a bag of cheetos or something. No guilt was necessary, though, because, well, because it's kale!

Assuming you trust me, here's what you will need to do to. Preheat your oven to 375 degrees F. Tear pieces from an entire bunch of kale, discarding the hard ribs. Make sure the kale is totally dry. If there is any moisture present, the kale will not crisp properly when it is cooked. Line a baking sheet with aluminum foil and spread the kale evenly across the top. Drizzle olive oil over the kale (anywhere from 1-4 tablespoons) and gently toss with your hands to coat.

Bake in the preheated oven for 12-15 minutes, or until the kale is crispy and bright green in color. After they have come out of the oven, salt (preferably kosher) and pepper them to your liking. Prepare to be very pleasantly surprised!

Click here for a printable recipe!


Appetizer recipe contest closed!

Thanks for the submissions! We will sort through the recipes and pick our two favorites and announce them on Monday.


Grilled havarti and salami sandwich

Every once in a while, my husband will blurt out a good recipe idea or an idea for this blog and every time, it is brilliant. This sandwich is a great example. It was all his idea. I was rummaging through the fridge, trying to find something to make for lunch and he said, "Well, what about combining that havarti cheese with salami to make a grilled cheese sandwich?" Um, perfect! Thank you, Husband!

Butter one side of a piece of white or wheat bread. Place it butter-side down on a skillet over medium-low heat.

Layer with:

Sun-dried tomato havarti cheese


Fresh spinach

Top with:

Sun-dried tomato havarti cheese

A piece of white or wheat bread, butter-side up

When the cheese closest to the pan melts, carefully flip the sandwich over. When the other cheese slice melts, remove from heat. Cut sandwich in half and enjoy!


Scary juice

The only reason I have labeled this juice as "scary" is because that was my three-year-old's reaction to it. When I asked him if he wanted to try a sip, a frightened look came over his face and he said, "No, thank you!" as he ran quickly into another room. At least he was polite about it! As scary as it might appear to a toddler, it is honestly far from it.

I'm not always good about eating fruit in the winter, so this is an easy and totally yummy way to drink some good vitamins and nutrients.

Place the following ingredients into a food processor:

1 cucumber, peeled and cut into chunks

3 kiwis, peeled and quartered

2 handfuls of fresh spinach

1 apple, peeled and cored

A long drizzle of honey

Process until smooth, chill and enjoy your non-scary Scary Juice!

Click here for a printable recipe!