Appetizers & Dips

Rhode Island Coffee Tempter:
2 (1/4 oz.) envelopes gelatin, 1/2 c cold coffee (or Kahlua), 3 c hot coffee, 1/4 c sugar, 1 pinch salt.
Combine cold coffee and gelatin. Allow to sit 10 mins. Add hot coffee, sugar and salt, stirring until clear. Chill overnight.


Chicken Croquettes:
1/2 c diced onion, 1 T olive oil, 1 lb. ground chicken, 1/4 gf panko crumbs, 2 T milk, 1 t seasoning salt, 1 T black pepper.
Heat oil in pan over medium heat. Add onions and saute until clear. Let cool.
In bowl, mix chicken, breadcrumbs, milk, salt & pepper. Add in onions. Refrig 30 mins. Line a baking sheet w/ wax paper. Make into patties.
Fry patties in olive oil for 7 mins.


Dried Beef Cheeseball:
16 oz. cream cheese, 1 t Worcestershire, 2 T mayo/salad dressing, 1 T horseradish, 1 t dried minced onion re hydrated, 4 oz. dried beef that has been food processed.
Mix into a ball and Refrig overnight.


Cocoa Avocado Pudding:
2 ripe avocados, 2 t vanilla, 1/2 c cocoa, 1/2 c maple syrup (or honey), 3/4 c almond milk.
Blend in the blender. Chill for 5 hours. Serve.

Homegrown Tater Chips:
Potatoes, salt, olive oil, mandolin.
Pour an inch and a half of oil in your skillet and get it to 400 degrees. Cut your potatoes to the 1/16th setting. Soak in a bowl of water for 10 mins.
Slide into oil and fry until light brown. Serve with hummus.


Easy Crispy Crackers:
2 c gf flour, 1 t baking powder, 1 t salt, 2/3 c warm water,1/3 c olive oil, seasoning.
combine ingredients and spread dough onto 2 greased cookie sheets. perforate into squares and season. Bake 10-12 mins at 400 degrees.