Star Spangled Snack Tray Get festive this Fourth with a kid-style charcuterie board. We included two dips perfect for summer: Creamy Fruit Dip and Black Bean Salsa. To up the cute factor, we decked it out with some star spangled snacks like cheese and tomato skewers and patriotic pretzels. A star-shaped cookie cutter for fruit, chips, and cheese takes it up a notch.
Creamy Fruit Dip Ingredients 1 3.4 oz. box instant vanilla pudding mix 1 8 oz. container cool whip (thawed) 1 32 oz. container low fat vanilla yogurt Directions In a large bowl mix cool whip and yogurt. Stir in dry pudding mix until no visible lumps. Cover and refrigerate at least 3 hours before serving. (Will keep in fridge for up to 5 days.)
Black Bean Salsa Ingredients 1 16 oz can black beans 1 12 oz can shoepeg corn 1/4 cup cilantro (roughly chopped) 1 medium purple onion (chopped) 4 medium tomatoes (chopped) I jalapeño pepper (seeded and finely chopped) 1 tablespoon vegetable oil 3 tablespoons fresh squeezed lime juice 1 teaspoon salt 1 teaspoon garlic powder Directions Rinse and drain beans and corn. In a large bowl, mix drained beans, corn, onion, cilantro, tomato and jalapeño. Add salt, garlic powder, oil and lime juice. Cover and refrigerate 2-4 hours before serving. Note: Adjust the amount of jalapeño to your family’s taste.
Bites
goose’s
goodies 20 JULY2020
To make patriotic chips for dipping: Use a star cookie cutter to cut shapes out of 6-8 corn tortillas. Brush each side with oil and sprinkle with sea salt. Bake at 350 for 10 minutes, turning over halfway through. Cool on paper towels. Laurie Silva Collins, known affectionately as Goose by her grandkids, is a nurse, mother and grandmother who is happiest when she’s in the kitchen, cooking and baking for those she loves. She learned to cook from her parents, and has perfected her recipes over the years while raising three daughters… and spoiling seven grandchildren.
