Your Menu for Journey of Hope “at home”

Make August 29th a special evening by joining us for Journey of Hope “at home" AND by preparing some easy, special treats.

Based on the colors of the United Ability logo, these hors d’oeuvres and beverages bring a diversity of flavor while allowing you to save your energy for enjoying them, instead of making them.

Blueberry “Cheesecake" Bites

12 individual graham cracker pieces (or 3 large graham crackers)
4 wedges The Laughing Cow Creamy Original Swiss (or Creamy Light Swiss)
1 cup fresh blueberries
1/4 cup (4 tablespoons) honey or agave nectar

Spread about 1/3 of a cheese wedge atop an individual graham cracker.

Top with a few fresh blueberries.

Drizzle with a teaspoon of honey just before eating.

Enjoy immediately.

Original Recipe from Gimme Some Oven

Corn and Colorful Pepper Salsa served with Blue Corn Tortilla Chips

2 C Corn Kernels (fresh, frozen, or canned)
1/4 C Sweet Onion minced
1/3 C Orange or Yellow Bell Pepper minced
2 Tbs + 1 tsp Lime Juice
3 Tbs Cilantro or Parsley finely chopped
1/4 tsp Salt
Fresh Ground Pepper optional
OPTIONAL: Jalapeño to taste
Bag of Blue Tortilla Chips (regular are also good)

In a large mixing bowl add all ingredients. Mix well, taste for salt adjustment.

Refrigerate for at least an hour before sharing so the flavors can marry. Up to 24 hours, even better.

Original Recipe from Vanilla and Bean

Mini Banana Cream Pies

1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping

Preheat oven to 350 degrees F. Grease a mini or regular muffin tin.

Divide sugar cookie dough into number of muffins tin will hold and roll each piece into a ball. Place dough in prepared muffin tin cups.

Bake dough until golden brown and set. Remove from oven.

If center is not deep enough, carefully use the bottom of a shot glass to make depressions in each cup BEFORE cooling.

After cooling 10 minutes, use a butter knife to carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.

Slice banana and place in bottom of each cup. Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Top with a dollop of whipped cream.

Original recipe from Girl vs Dough

Baked Carrot Fries

2 Carrots – peeled and cut into the shape of fries
2 Tbsp Panko bread crumbs
Salt – as needed
Pepper – as needed
Dry basil – to taste
Garlic powder – pinch
1 tsp Oil

Preheat the oven to 400 degree Fahrenheit . Place a parchment paper or greased aluminum foil on a baking tray

In a wide bowl add all the listed ingredients and mix well.

Add the carrots and mix to ensure carrots are covered.

Spread evenly on baking sheet. Bake for around 14- 18 minutes. Broil for 2-3 minutes or more based on the texture you prefer.

Original recipe from Traditionally Modern Food

Cheddar Bacon Ranch Pinwheels

(2) 8 oz. Packages of Cream Cheese
1/8 cup of Milk
1 – 1 1/4 Cups of Shredded Cheddar Cheese
(3) tsp. of Ranch Dressing Mix
(1) Small Bag of Bacon Bits
Handful of Chives (optional)
Flour Tortillas

Take cream cheese out of the fridge and let it soften to room temperature.

Once softened, combine your cream cheese, bacon bits, milk, ranch dressing mix, shredded cheese, and chives in a large mixing bowl.

Blend all ingredients really well. You may need to add more milk, if cream cheese is too stiff.

Lay out one tortilla and spread a thin layer of the mixture onto the tortilla. Firmly roll up it up. Continue this process until all of your mixture is gone.

Refrigerate wraps for 30 minutes to an hour.

After refrigeration, cut the ends off of each wrap and slice into even segments with a sharp knife.

Original recipe from MassHMommy

Red Cabbage and Broccoli Slaw

1 (12 oz) package broccoli slaw mix
1 cup dried cranberries or cherries or raisins
1/2 cup roasted and salted sunflower seeds
½ a small head thinly sliced red cabbage
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons firmly packed brown sugar
¼ teaspoon salt
⅛ teaspoon black pepper

In a large bowl, add the store-bought broccoli slaw mix, dried fruit, sunflower seeds and shredded cabbage. Stir to mix the ingredients.

2In a small bowl, whisk together the red wine vinegar, olive oil, brown sugar, salt, and pepper. Pour this over the slaw mixture and toss to fully coat. Cover the bowl and refrigerate up to 2 hours before serving.

Original recipe from Casserole Crissy