1. Holiday Veggie & Dip Wreath
1 tub Kroger® French Onion Dip
1 bag Kroger® Broccoli Florets
1 bag Kroger® Green Beans
1 pint cherry tomatoes
1 English cucumber, sliced
1 bunch rosemary
2 sleeves water crackers
Bring a large pot of water to a boil and add 2 tablespoons of salt. Drop in the broccoli and green beans and cook for 2 minutes, or until bright green. Strain the veggies through a colander and place in ice water to stop cooking and preserve the bright green color.
Pour the Kroger® French Onion Dip into a bowl and place on a serving platter. Surround the dip with broccoli florets and English cucumber in a circular pattern to look like a wreath. Tuck the rosemary into the veggies and finish topping with cherry tomato “ornaments.” Lastly, surround the plate with a ring of water crackers.
2. Ham & Cheese Potato Poppers
3 cups Kroger® Instant Mashed Potatoes, cooked and cooled
6 slices Simple Truth™ Uncured Black Forest Ham, chopped
¾ cup shredded cheddar cheese
½ teaspoon salt
½ cup flour
2 cups vegetable oil, for frying
Mustard, for serving
Place cooked mashed potatoes in a large bowl and stir in one egg, salt, chopped ham and shredded cheese. Scoop into 2 tablespoon sized portions.
Stir together one egg and ¼ cup water. Roll the mashed potato balls in the flour, then the egg mixture, and lastly dip in bread crumbs. Heat oil in a large skillet over medium heat for 3 minutes (you can test the heat by adding a few bread crumbs, if they sizzle, the oil is ready). Fry the potato balls in batches until golden and drain on a paper towel after. Serve warm with mustard for dipping. Can be made ahead and reheated.
3. Mini Apple Pie Bites
4 large apples, diced
1 teaspoon cinnamon
½ teaspoon salt
Whipped cream, for topping
Combine diced apples, brown sugar, cinnamon, and salt in a small pot. Cook for 5 minutes to soften the apples, then set aside to cool completely.
Preheat oven to 375ºF. Grease a 12-cup muffin pan with nonstick spray. Roll out the pie crusts and cut small circles using a glass, then place one in each muffin cup. Fill ¾ of the way with the cooked apples, place another pie dough circle on of the apples, then bake for 20 to 25 minutes or until the crust looks lightly browned. Top with whipped cream to serve.
4. Healthy Rainbow Grazing Board with Simple Truth™ Cauliflower Dips
1 container Simple Truth™ Plant Based Tzatziki Dip
1 cup fresh green beans, trimmed
1 small bag baby carrots, washed
1 cup cherry tomatoes
1 cucumber, sliced
4 radishes, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 celery sticks
1 cup dried cranberries
Arrange the almonds, cranberries, and all of the veggies on a large serving board, alternating different colored veggies. Place both Simple Truth™ dips in small dipping bowls and nestle into the veggies. Refrigerate until serving. Enjoy!
5. Teriyaki Meatballs
1 pound ground beef
¼ pound ground pork
⅓ cup bread crumbs
1 teaspoon Simple Truth™ Organic Ground Garlic Powder
1 teaspoon salt
3 scallions, sliced
Preheat oven to 375ºF and line a baking sheet with foil. Grease lightly with nonstick cooking spray and set aside. Combine ground beef, ground pork, egg, breadcrumbs, garlic powder and salt in a large bowl. Portion 2 tablespoon-sized meatballs and place on the baking sheet, then cook for 20 to 24 minutes or until a meat thermometer reads 165ºF.
Toss cooked meatballs in a large bowl with teriyaki marinade, place back on pan and in the oven again for 5 more minutes. Remove from the oven, cool slightly and arrange on a platter (with toothpicks in each meatball) and top with scallions and sesame seeds.
6. Spinach & Cheese Stuffed Mushrooms
10oz Kroger® Tender Spinach, chopped
1 container baby bella mushrooms
¾ cup bread crumbs
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
Preheat oven to 400ºF and line a baking sheet with foil. Spray with nonstick spray and set aside. Remove stems from mushrooms and chop up. Add to a pan over medium heat with minced garlic. Cook 2–3 minutes, until softened, then add spinach and cook for 2 further minutes until the leaves are wilted. Set aside to cool slightly.
In a large bowl, combine bread crumbs, cheddar jack cheese, one egg, salt, and pepper. Stir in the cooked spinach and mushrooms until combined. Toss mushroom caps in olive oil, then place on the baking sheet and fill each mushroom with 1 to 2 tablespoons of filling. Bake for 25 to 30 minutes, until mushrooms are browned and cheese is bubbling.
Food prepared by Alexander Roberts for BuzzFeed.