Appetizers

These baked vegetable egg rolls are baked, not fried and loaded with fresh vegetables, seasoned with ginger, garlic and soy sauce, with a tasty honey sesame dipping sauce. | TheMountainKitchen.com

Baked Vegetable Egg Rolls

A classic with a twist, this flavorful chipotle-lime hummus is made of chickpeas blended with warm smoky chipotle chilies offset with a zing of lime juice. | TheMountainKitchen.com

Chipotle-Lime Hummus

These delicate fried squash blossoms are filled with a creamy ricotta cheese mixture and dipped in a light batter, fried to a golden brown. They're amazing! | TheMountainKitchen.com

Fried Squash Blossoms Stuffed With Cheese

These grilled bacon wrapped jalapeno poppers are stuffed with two different cheeses, wrapped in bacon and grilled until crispy and the cheese is melted. | TheMountainKitchen.com

Grilled Bacon Wrapped Jalapeno Poppers

 

 

 

 

 

 

Guacamole | Get those chips ready for dipping! Served smooth or chunky, this guacamole gets added flavor from ground cumin and a little bit of heat from cayenne pepper. It’s flavorful, clean and healthy. | TheMountainKitchen.com

Guacamole

The fall weather promotes good picnicking weather. Try making this hummus dip flavored with sesame oil, garlic and cumin. It's Tahini Free! | TheMountainKitchen.com

Hummus Dip (No Tahini)

A helpful step-by-step guide on how to make and can jalapeno jelly using water bath canning. | TheMountainKitchen.com

Jalapeno Jelly

Marinated Artichoke Hummus: The artichokes seem to lighten up the denseness that hummus can have and offers a tanginess that makes it seem lighter. So good! | TheMountainKitchen.com

Marinated Artichoke Hummus

 

 

 

 

 

 

Mama's Christmas Cheese Ball is made with Velveeta, cream cheese and extra-sharp cheddar cheese, and coated in chopped pecans. It’s simplicity is delicious. | TheMountainKitchen.com

Mama’s Homemade Christmas Cheese Ball

These Mexican Mushroom Taco Cups are the perfect appetizer, snack, or meal. Tortillas baked into cups filled with cheese seasoned mushrooms and garnishes. | TheMountainKitchen.com

Mexican Mushroom Taco Cups

The filling for these zesty cheese stuffed mini peppers is made with two kinds of cheese, lime zest, lime juice, and spices. It's zesty, cheesy goodness! | TheMountainKitchen.com

Zesty Cheese Stuffed Mini Peppers

Simple and delicious, this creamy hummus is infused with roasted roasted red peppers, tahini and garlic. | TheMountainKitchen.com

Red Pepper Hummus

 

 

 

 

 

 

Roasted Eggplant Caprese Stacks are made with fresh basil, melted mozzarella, roasted tomatoes and eggplant slices, drizzled with balsamic vinegar and extra-virgin olive oil. | TheMountainKitchen.com

Roasted Eggplant Caprese Stacks

Squash blossom focaccia bread with delicate squash blossoms, creamy ricotta cheese and parmesan cheese baked until golden brown. A great summer side dish! | TheMountainKitchen.com

Squash Blossom Focaccia

This squash blossom quesadillas recipe only has three ingredients. With each bite the quesadilla has a delicate zucchini flavor wrapped in gooey cheese. | TheMountainKitchen.com

Squash Blossom Quesadilla

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Squash Goat Cheese Tartlets

 

 

 

 

 

 

Prosciutto Wrapped Goat Cheese Stuffed Dates: Medjool dates stuffed with creamy goat cheese, pecans and fresh thyme, then wrapped in salty prosciutto. | TheMountainKitchen.com

Prosciutto Wrapped Goat Cheese Stuffed Dates

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine and parmesan cheese. It's perfect for light Hors d'oeuvres! | TheMountainKitchen.com

Sun-Dried Tomato Pesto