I’m honestly stunned that it’s already the holidays, but also excited and ready to embrace them for what they are- time with family, counting blessings, chaos and a to-do list that doesn’t ever fully get checked off. In the next 6 weeks, Mr. KISS in the Kitchen and I will be hosting 3 different holiday events, all at our house. I’ve always loved entertaining and I used to love spending hours in the kitchen putting together the most elaborate appetizers and meals, but I’m not gonna lie- those days are over. I would spend so much time cooking and cleaning that I would miss out on the time with family and friends, so I finally started getting it right- less time in the kitchen, more time with the people who matter. So I’ll be serving up some of these fast, easy and still good-for-you appetizers and I hope you try some of them out also!
1 package pearl-sized mozarella balls
1 8oz pint cherry tomatoes
Optional: fresh basil, sweet balsamic glaze
1.) Using tooth picks, slide one tomato and one cheese ball on the skewer. Alternate with more tomatoes and cheese balls, if using longer skewers.
2.) Sprinkle with fresh chopped basil or balsamic glaze, if desired
1 pound asparagus
1 roll phyllo dough (most boxes of phyllo dough normally come with 2 rolls)
1.) Thaw phyllo dough per package instructions (usually overnight in the fridge or 2 hours at room temperature).
2.) Preheat oven to 375°.
3.) Rinse and dry asparagus. Cut 1-2 inches off the bottom of the asparagus.
4.) Tear one phyllo sheet in half length wise (carefully- the dough is delicate), lightly spray with olive or avocado oil, and wrap tightly around asparagus.
5.) Place wrapped asparagus spears on foil-lined baking sheet and lightly spray with olive or avocado oil.
6.) Bake 12-14 minutes until dough is crispy and light browned.
1 package chicken sausage, 4 links (Italian or Apple + Gouda are great options!)
1 package reduced fat crescent roll dough (8 rolls)
1.) Preheat oven to 375°.
2.) Roll out crescent roll dough onto foil lined baking sheet.
3.) Cut chicken sausage in half and place at the wide base of crescent roll triangle.
4.) Roll crescent roll around chicken sausage and secure on sides with leftover dough (dough is rolled the same as if you were just rolling crescent rolls).
5.) Bake for 10-12 minutes or until golden brown on top and bottom.
6.) Enjoy warm; serve with marinara sauce or a ranch dip.
1 8oz package pearl-sized mozzarella balls
1 pint cherry tomatoes
1 5oz package pepperoni
Optional: marinara sauce for dipping
1.) Using tooth picks, slide one tomato, one piece pepperoni and one cheese ball on the skewer. Alternate with more tomatoes, pepperoni and cheese balls, if using larger skewer.
2.) Serve with marinara dipping sauce, if desired.
These have a few more than 2 ingredients if you count the spices, but they’re simple and a super fun party snack!