11 Taco Sauce Ideas

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Tacos are favorite family dinner that can be paired with creamy, savory, or sweet sauces depending on the taco meat or vegetables you choose.

You can make avocado crema, cilantro lime sauce, chipotle crema, sriracha cream sauce, pineapple salsa for your next taco dinner!

Avocado Cream Sauce for Tacos

Avocado cream sauce is a sauce made out of avocados that is blended with yogurt and herbs to make a tangy, citrusy sauce for tacos.

Avocado cream sauce is made with thick plain yogurt which gives the crema a thick base.

The yogurt mixed with avocado makes the sauce creamy and full bodied. It has a strong lime flavor to the avocado crema that finishes the sauce off well.

Avocado cream sauce is made by combining plain yogurt, avocado, cilantro leaves, minced garlic, fresh lime juice, olive oil, and a little salt in a food processor. To keep the sauce full and thick, the mixture is only “pulsed” in the food processor until it combines.

You can use avocado cream sauce and spoon it onto the tacos, or you can use it to coat a mixture of coleslaw, and place that inside your taco.

Avocado cream sauce goes well over shrimp tacos.

Taco Sauce recipes

Chipotle Lime Crema

Chipotle lime crema is a spicy, creamy sauce for tacos.

Chipotle lime cream is made by combining sour cream, chipotles in adobo sauce, fresh lime juice, lime zest, honey and salt and blending them together. You can thin out the sauce with a bit of water if desired.

Chipotle lime crema goes well with fish tacos, cauliflower tacos, or chicken tacos.

spicy Taco Sauce ideas

Cilantro Lime Sauce

Cilantro lime sauce is a yogurt based sauce with a refreshing citrus taste.

Yogurt, fresh lime juice, lime zest, cilantro leaves, olive oil, salt and pepper is placed in a food processor and blended until smooth.

Cilantro lime sauce goes well with chicken tacos, or cauliflower tacos.

Taco Sauce ideas

Jalapeno Sauce

Jalapeno sauce is a spicy sauce for tacos.

Jalapeno sauce is made by adding mayo, sour cream, diced jalapenos, cilantro leaves, tomatillo salsa, garlic powder, onion powder, salt and pepper to a blender, and blending until smooth.

Jalapeno sauce works well for pork tacos or steak tacos.

taco sauce ideas for steak tacos

Fish Taco Sauce

Fish taco sauce is a spiced mayo and sour cream based sauce.

Sour cream, mayo, and lime juice are mixed together to make the sauce a medium thickness.

Cumin, coriander, dill, oregano, chipotle chili powder, capers, diced jalapeno, and cilantro leaves are added to the base of the sauce and mixed together.

Fish taco sauce has a creamy tangy flavor, with a hint of spicy chipotle.

taco sauce ideas for fish tacos

Sriracha Cream Sauce

Sriracha cream sauce is a spicy and sweet taco sauce.

Sriracha and honey is added to a sour cream or Greek yogurt base.

Sriracha cream sauce is best used for shrimp tacos.

spicy Taco Sauce ideas

Cilantro Lime Ranch

Cilantro lime ranch is a creamy sauce with a hint of garlic.

Cilantro lime ranch can be made using a sour cream base or a plain yogurt base.

Garlic powder and onion powder are added to the base of the sauce to create the tangy ranch flavoring.

Fresh lime juice, cilantro leaves, diced pickled jalapenos and brine, and salt are added the base of the sauce and mixed together until smooth.

Cilantro lime ranch goes well with chipotle chicken tacos.

Salsa Verde

Salsa verde is a spicy green salsa for tacos.

Salsa verde is made with roasted tomatillos. Tomatillos are green tomatoes that come in a paper husk which needs to be removed prior to roasting them.

Roasting tomatillos neutralizes the acidity of the tomatoes, making it a savory base as a salsa.

After the tomatillos are cooked, they are placed in a food processor with finely chopped onions, serrano pepper, fresh lime juice, cilantro and cumin.

Once the salsa has been “pulsed” until the tomatoes are broken up, it’s ready to serve.

Salsa verge is a tangy, spicy salsa for tacos.

Tomato Salsa

Tomato salsa is a juicy, chunky salsa that has a little bite to it.

Salsa adds a ton of flavor and compliments tacos well as a topping.

Salsa can be paired with guacamole well for serving on top of steak tacos.

Tomato salsa is made by adding whole canned tomatoes, and a can of diced tomatoes with green chilies (Rotel tomatoes work well) as the base of the salsa.

Finely chopped jalapeno with the seeds removed are added to the salsa, as well as some diced onions.

A few herbs like garlic and cumin are added, and then the salsa can be “pulsed” only in a food processor. Don’t overmix the salsa until it becomes a mush.

Pulse the salsa 7-10 times to get it just perfectly chunky.

taco sauce salsa ideas

Guacamole

Guacamole is a chunky sauce made with mashed avocados.

Guacamole is made by adding diced tomatoes, tomatoes, chopped cilantro, and a pinch of garlic salt to mashed avocado.

avocado taco sauce ideas

Pineapple Watermelon Mango Salsa

Pineapple watermelon mango salsa is a refreshing fruit based salsa.

Watermelon mango salsa is made by hand, by chopping up watermelon, mango, and pineapple into small cubed pieces.

Finely chopped jalapeno gives this salsa a hint of spice. Red pepper and red onion finish off this acidic, mild salsa.

Pineapple watermelon mango salsa goes well with pork tacos or steak tacos.

taco sauce salsa ideas

9 Celery Appetizer Ideas

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Celery sticks are more than just for dipping! You can make celery “boats” stuffed with bacon and cheddar, buffalo chicken, avocado, and egg salad with Greek yogurt.

Not only that, you can make your own celery “fries” dipped in your favorite dipping sauce.

Celery Appetizers

Buffalo Chicken Stuffed Celery Sticks

Buffalo chicken stuffed celery sticks are a creamy, spicy celery appetizer you can make ahead of time, and place it in the fridge until you’re ready to serve it.

Cooked shredded chicken is mixed with softened cream cheese, buffalo sauce, ranch dressing, diced onion, and garlic powder.

Each of the celery sticks is cut into 2-3 pieces for an appetizer serving size.

Spoon the buffalo cream cheese mixture into each of the celery sticks.

You can serve them right away, or cover and place it in the fridge and serve when you’re ready.

Celery Fries

Oven roasted celery fries are oily and savory vegetable fries.

Celery is cut into 2-3 pieces, depending on how big you want your “fries” to be.

Avocado oil, oregano, thyme, sea salt, and pepper is mixed in a bowl. Celery stocks are added to the bowl to fully coat the “fries” in oil and herbs.

Arrange the celery on a baking sheet lined with a silicone baking mat.

Bake the celery for 40 minutes until they are tender.

You can dip your celery fries in different types of aioli flavors for a savory dipping sauce.

Bacon and Cheddar Stuffed Celery

Bacon cheddar celery is a creamy, spicy stuffed celery appetizer.

To make the filling, softened cream cheese is whipped with a hand mixer.

Crispy bacon bits, shredded cheddar cheese, chives, hot sauce, parsley, salt, and pepper are added to the cream cheese, and whipped together with the hand mixer.

Celery sticks are cut into 2-3 pieces for an appetizer serving size.

To assemble the appetizer, spoon the filling into the celery sticks.

Garnish with a few chives, and bacon bits on top.

Everything Bagel Stuffed Celery

Everything bagel celery sticks are stuffed with cream cheese infused with everything bagel spices.

To make the filling, softened cream cheese is whipped with a hand mixer.

Poppy seeds, white and black sesame seeds, dried minced garlic, dried minced onion, and sea salt are added to the cream cheese and mixed with the hand mixer.

Cut the celery into 2-3 pieces for an appetizer serving size.

Spoon the cream cheese filling into the celery sticks, and serve.

Tuna Salad Celery Sticks

Tuna salad celery sticks are quite a filling appetizer.

Tuna is mixed together with mayo, sweet relish, chopped cilantro leaves, salt and pepper.

Celery sticks are cut into 2-3 pieces for an appetizer serving size.

Tuna salad is spooned into the celery sticks, and can be served immediately.

Avocado Stuffed Celery

Avocado stuffed celery sticks are made by mashing avocados to create the base of the filling.

Fresh lemon juice, chopped cilantro leaves, sour cream, olive oil, minced garlic, hot sauce, salt, and pepper are added and mixed into the avocados.

Celery sticks are cut into 2-3 pieces for an appetizer serving size.

Avocado mixture is spooned into the celery sticks, and served immediately.

You’ll want to serve these right away, because if you leave them the avocado can begin to oxidize and turn a brownish color.

Egg Salad Stuffed Celery

Egg salad stuffed celery sticks are made by hard boiling eggs, and cutting them up into small pieces.

Greek yogurt is mixed together with diced red and orange peppers, chopped fresh basil leaves and chives.

Eggs are folded into the yogurt mixture, and then gently spooned into the wells of celery sticks.

Garnish the celery appetizer with a few diced peppers for a pop of color.

Olive Stuffed Celery

Olive stuffed celery sticks is creamy, and has a hint of dill flavoring.

To make the filling, softened cream cheese is whipped with a hand mixer, along with miracle whip (or mayo) and a little bit of salt.

Dill pickle juice, sweet pickle juice, pitted ripe olive juice, and pimiento stuffed olive juice is added to the cream cheese mixture and whipped together.

Add in diced dill pickles, sweet pickles, pitted ripe olives, pimiento stuffed olives, and chopped pecans.

Mix together to cream the filling for the celery sticks. You can pipe the filling into celery sticks, or spoon it into the wells of the celery sticks.

Appetizers with celery ideas

Celery Sticks and Dipping Sauce

You can cut celery into appetizer pieces, and serve them with a variety of dipping sauces, including:

Celery Appetizers ideas
Celery Appetizer ideas recipes

Chocolate Hazelnut Caramel Tart

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Jump to Recipe

Chocolate hazelnut caramel tart is a rich, creamy, chocolate tart with a hint of caramel sauce.

The tart is vanilla flavored and has a couple layers to it.

The first is a feuilletine chocolate crunch layer.

The second is a thick layer of rich chocolate cremeux.

The top layer is a mix of white and milk chocolate ganache.

For the decoration on top, we use dusted hazelnuts, and salted caramel sauce.

Chocolate Hazelnut Caramel Tart
Chocolate Hazelnut Caramel Tart recipe

Chocolate Hazelnut Caramel Tart

How to make a chocolate hazelnut tart with salted caramel sauce.
Prep Time3 hrs
Active Time20 mins
Fridge/Freezer5 hrs
Total Time8 hrs 20 mins
Course: Dessert
Keyword: tart
Yield: 1 9″ tart

Materials

Tart Crust

  • 235 g all purpose flour
  • 30 g almond powder
  • 90 g icing sugar
  • 1/2 tsp salt
  • 120 g butter cold, cubed
  • 56 g egg (1 large egg)
  • 1 tsp vanilla extract

Feuilletine Crunch Layer

  • 30 g feuilletine
  • 60 g hazelnut crumbs
  • 80 g hazelnut butter
  • 25 g milk chocolate
  • 15 g dark chocolate

Hazelnut Crumbs

  • 30 g hazelnuts skins removed
  • 15 g sugar granulated
  • 15 g flour
  • 15 g butter
  • 1/4 tsp salt

Chocolate Cremeux

  • 100 g dark chocolate
  • 135 g milk chocolate
  • 4 egg yolks
  • 1/8 cup sugar granulated
  • 1 1/8 cup heavy cream

Ganache

  • 100 g milk chocolate
  • 60 g white chocolate
  • 100 g heavy cream

Decoration

  • 15 g hazelnuts
  • 2 tbsp salted caramel sauce

Instructions

Tart Crust

  • In a stand mixer fitted with the paddle attachment, add 235 g flour, 30 g almond powder, 90 g icing sugar, 1/2 tsp salt, and 120 g cubed, cold butter. Mix on low until a powder begins to form in the mixing bowl.
  • Add 56 g of egg and 1 tsp of vanilla extract. Mix on low until the dough starts to begin to form.
  • Remove the dough and separate it into 2. We'll only need 1 of the 2 tart doughs for this recipe. Place the dough on a floured counter. Form the dough into a ball, and then place it between 2 large pieces of parchment paper.
  • Roll the dough out to 3 mm.
  • Place the dough on a tray, and put it in the fridge for an hour.
  • Remove the dough from the fridge and place it in the tart ring. Press the dough into the corners and the edges of the ring. Remove any excess dough by cutting the top of the dough with a knife. Place the dough in the freezer for half an hour
  • Bake the tart for 18-20 minutes at 340 degrees F. Remove from the oven and let it cool to room temperature.

Hazelnut Crumbs

  • Preheat oven to 350 degrees F.
  • In a food processor, combine 30 g hazelnuts (skins removed), 15 g butter, 15 g sugar, 15 g flour, 1/4 tsp salt and pulse until the mixture becomes crumbs. They should be coarse, but still quite small in size.
  • Line a baking sheet with parchment paper. Add the hazelnut crumbs on top of the parchment paper and spread out the pieces so it's one layer without any clumps.
  • Bake the hazelnut crumbs for 9-10 minutes at 350 degrees F.
  • Let the crumbs cool and set aside.

Feuilletine Crunch Layer

  • Melt 25 g milk and 15 g dark chocolate together in the microwave. You can microwave it in 30 second intervals, and then mix together with a spoon to make sure the chocolate has fully melted together.
  • Add 60 g hazelnut crumbs, 80 g hazelnut butter, and 30 g feuilletine pieces to the chocolate and mix together until it's fully combined.
  • Pour feuilletine crunch layer into the bottom of the tart. Use a spatula to smooth it out into the corners, and place it into the fridge for an hour or so until it sets.
    Feuilletine Crunch Layer Recipe

Chocolate Cremeux

  • Place 100 g dark chocolate and 135 g milk chocolate in a heat proof bowl. The chocolate should be broken into small pieces. Place a sieve on top of the bowl.
  • In another heat proof bowl, mix together 4 egg yolks and 1/8 cup granulated sugar with a whisk.
  • Place 1 1/8 cup of heavy cream in a medium saucepan on low-medium heat. Just before in comes to a simmer, remove it from the heat and add a little to the eggs. Whisk vigorously to temper the eggs. Continue slowly adding the hot heavy cream to the eggs until it's completely mixed in. Place the cream egg mixture back into the saucepan and heat on low-medium constantly whisking it. The mixture will begin to thicken. Remove it from the heat source when it reaches 175-185 degrees F.
  • Pour the hot cream mixture through the sieve onto the chocolate. Let it melt for a couple of minutes and then whisk the chocolate cremeux together. Let it cool for about 20 minutes, then pour it on top of the feuilletine crunch layer. Place it in the freezer for a couple of hours to let it set.

Ganache

  • Place 100 g milk chocolate, and 60 g white chocolate in small pieces in a heat proof bowl.
  • Heat 100 g of heavy cream in a small saucepan over low-medium heat. Heat the cream until just before it comes to a simmer.
  • Pour hot heavy cream over chocolate pieces and use a whisk to mix it until the chocolate has completely melted. Set aside

Decoration

  • Place hazelnuts in a food processor and grind until they are a powder.
  • Remove tart from the freezer and pour ganache over the tart. You'll only need about half of the ganache, so you can save the rest for another recipe. Using a spatula, spread the ganache right to the edges of the tart.
  • Sprinkle powdered hazelnuts around the edges of the tart.
  • Drizzle salted caramel sauce over the tart in a zig zag design.
  • Enjoy!!
    Chocolate Hazelnut Caramel Tart recipe
Chocolate Hazelnut Caramel Tart

Feuilletine Crunch Layer Recipe

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Feuilletine crunch layer is a chocolate layer you can use in desserts like tarts, or intricate entremets.

You’ll have leftover feuilletine and hazelnut crumbs so if you wanted to double the recipe you could.

There won’t be quite enough hazelnut crumbs, but you can always make a little more if you want to double the recipe.

Feuilletine Crunch Layer Recipe

Hazelnut butter can be made right at home using roasted hazelnuts. You can roast the hazelnuts in the oven at 330 degrees F for 15 minutes. Then remove the skins of the hazelnuts by rubbing them in your hands.

Next, blend the hazelnuts for a couple of minutes. You don’t need to blend it longer than that.

As soon as it’s a liquid consistency, you can use it for making your feuilletine crunch layer recipe.

Feuilletine is a thin, crispy wafer that you can make at home using a recipe similar to crepe dough.

Feuilletine needs to be golden brown to make the crispy layer for the crunch recipe.

how to make a Feuilletine Crunch Layer for dessert

If your feuilletine isn’t golden brown, continue cooking it until it’s turns to the correct color. If it’s under cooked, the feuilletine will be squishy and not crunchy.

Feuilletine crunch layer has hazelnut crumbs and feuilletine pieces to make this crispy chocolate layer for tarts and desserts.

Feuilletine Crunch chocolate dessert Layer Recipe

Feuilletine crunch layer makes approximately 1 – 9″ round pan that is ~ 1 cm in thickness.

If you’re wanting a different recipe that is much larger, you can try out our praline feuilletine recipe (12″x16″ cake base).

Feuilletine Crunch Layer Recipe

Feuilletine Crunch Layer Recipe

How to make feuilletine crunch layer for desserts.
Prep Time45 mins
Active Time25 mins
Course: Dessert
Keyword: dessert
Yield: 1 9″ round pan approximately 1 cm in thickness

Materials

Feuilletine

  • 1/4 cup egg whites
  • 1/4 cup flour
  • 1/4 cup butter melted
  • 1/4 cup icing sugar

Hazelnut Crumbs

  • 30 g hazelnuts skins removed
  • 15 g flour
  • 15 g sugar granulated
  • 15 g butter
  • 1/4 tsp salt

Crunch Layer

  • 30 g Feuilletine
  • 60 g hazelnut crumbs
  • 80 g hazelnut butter
  • 25 g milk chocolate
  • 15 g dark chocolate

Instructions

Feuilletine

  • In a medium sized bowl, mix together 1/4 cup icing sugar and 1/4 cup flour until well combined.
  • Add 1/4 cup egg whites, and whisk together until it's completely mixed through.
  • Add melted butter (1/4 cup) to the bowl and whisk together again until it's fully combined.
    feuillentine dough
  • Line a half sheet sized baking sheet with parchment paper. You can always use 2 – quarter sized baking sheets if you don't have a half sheet.
  • Place the mixture into the baking pan. Using a brush, spread the mixture out as thin as possible. This creates the crispy texture. If it's too thick it won't crisp up in the oven. It will be more squishy than crispy.
    how to make feuilletine wafers
  • Bake for 10-15 minutes at 325 degrees F. It should golden brown when it's finished.
  • Let the feuillentine cool fully. Then break up into pieces. Set aside.
    how to make a Feuilletine Crunch Layer for dessert

Hazelnut Crumbs

  • Preheat oven to 350 degrees F.
  • In a food processor, combine 30 g hazelnuts (skins removed), 15 g butter, 15 g sugar, 15 g flour, 1/4 tsp salt and pulse until the mixture becomes crumbs. They should be coarse, but still quite small in size.
  • Line a baking sheet with parchment paper. Add the hazelnut crumbs on top of the parchment paper and spread out the pieces so it's one layer without any clumps.
  • Bake the hazelnut crumbs for 9-10 minutes at 350 degrees F.
  • Let the crumbs cool and set aside.

Crunch Layer

  • Melt 25 g milk and 15 g dark chocolate together in the microwave. You can microwave it in 30 second intervals, and then mix together with a spoon to make sure the chocolate has fully melted together.
  • Add 60 g hazelnut crumbs, 80 g hazelnut butter, and 30 g feuilletine pieces to the chocolate and mix together until it's fully combined.
  • Your feuilletine crunch layer is ready to be used. You can use it in your recipe and place it in the fridge or freezer to let it set within an hour or so.
    Feuilletine Crunch dessert Layer

7 Cantaloupe Appetizer Ideas

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Cantaloupe is a refreshing fruit you can use to make chef worthy appetizers that will impress your guests!

Cantaloupe can be made into toothpick appetizers, topped on baked brie, made into salsa, or dipped in yogurt.

See full video on how to make cantaloupe appetizers at the bottom of the page.

Cantaloupe Appetizer recipe ideas

Cantaloupe Caprese

Cantaloupe caprese is an easy appetizer that packs a ton of flavor!!

Cut cantaloupe into cubes or rounds, and stack a similar piece of mozzarella cheese on top.

Sprinkle with a few cut up strips of fresh basil leaves, and enjoy!

Cantaloupe Appetizer ideas

Cantaloupe Cups

Cantaloupe cups are a refreshing and juicy appetizer.

Make a round cut of cantaloupe by using a cookie cutter. Cut it in half to shape it nicely into a flat surface on each side.

Using a melon baller, scoop out the insides of the cantaloupe. Cut them up into small pieces.

Cut a slice of cucumber, and dice into small pieces. Mix cucumber and cut up cantaloupe in a small bowl.

Add crumbled feta cheese, and a drizzle of honey. Mix together and scoop back into the cantaloupe cup appetizer.

Drizzle with balsamic vinegar when you’re ready to serve them.

Cantaloupe Appetizers

Cantaloupe and Prosciutto Wraps

Cantaloupe and prosciutto wraps are a filling, and satisfying appetizer you can serve in the summertime.

Slice the cantaloupe into thin pieces, and then wrap a piece of prosciutto around the cantaloupe.

Drizzle with balsamic vinegar and serve.

cantaloupe appetizers

Cantaloupe and Prosciutto Bites

Cantaloupe and prosciutto bites are a finger food cantaloupe appetizer.

You can make these tasty bites by cutting a piece of cantaloupe into a square ~1″.

Fold a piece of prosciutto and put it on top of the cantaloupe.

Add a few cut up strips of fresh basil leaves to the prosciutto.

Sprinkle a bit of pepper on top of the appetizer, and put a toothpick through it for easy serving.

finger food Cantaloupe Appetizers

Spicy Cantaloupe Salsa

Spicy cantaloupe salsa is a refreshing salsa you can serve at a summer BBQ with tortilla chips.

Cantaloupe salsa is by dicing up cantaloupe, red onions, and jalapeno and placing them in a medium sized bowl.

Pour over fresh lime juice and sprinkle a few chopped up cilantro leaves. Mix together and enjoy!

You can make spicy cantaloupe salsa ahead of time and then serve it when your guests arrive.

easy cantaloupe appetizers

Cantaloupe Baked Brie

Cantaloupe baked brie is a rich, hot appetizer.

You can make baked brie by placing a wheel of brie in a pie plate and then baking it in the oven for about 20 minutes until it’s melted through.

When it comes out of the oven, place diced cantaloupe on top.

Drizzle with honey, and then add a few pecans or walnuts on top.

Add a few sprigs of rosemary on top, and then serve with fresh slices of baguette, or crackers for dipping.

Cantaloupe Kabobs

Cantaloupe kabobs are made by cutting up cantaloupe into small pieces and placing them on a skewer.

Place a side of vanilla yogurt, or lime yogurt for dipping.

Serve with chopped up walnut, pecans, or toasted coconut to sprinkle on top of the yogurt.

Vanilla Hibiscus Shortbread Cookies

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Jump to Recipe

Vanilla hibiscus shortbread cookies are infused with dried hibiscus flowers, and have a sweet vanilla glaze.

Each of the hibiscus cookies have sprinkled chopped up hibiscus flowers on top of them that adhere to the glaze, making them look irresistable!

Hibiscus shortbread cookies are buttery and creamy. You can use vanilla bean paste or vanilla extract to a hint of vanilla aroma to your hibiscus cookies.

Vanilla Hibiscus Shortbread Cookies

Shortbread cookies need to have a couple of holes poked into the cookie.

The holes allow heat to escape the cookie, giving you an evenly baked cookie.

If you forget to poke holes in your shortbread, the cookies can have uneven baking and may look a little discolored.

Vanilla Hibiscus Cookies

Vanilla Hibiscus Shortbread Cookies

How to make hibiscus cookies with a vanilla glaze
Prep Time30 mins
Active Time16 mins
Chill time30 mins
Total Time1 hr 16 mins
Course: Dessert
Keyword: cookies
Yield: 25 cookies

Materials

Vanilla Hibiscus Shortbread Cookies

  • 1 cup butter unsalted, room temperature
  • 1 1/2 tbsp dried hibiscus flowers chopped finely
  • 3/4 cup powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 1/4 tsp salt
  • 2 cups flour

Vanilla Glaze

  • 1 1/2 cup powdered sugar
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1/4 cup dried hibiscus flowers chopped finely

Instructions

Vanilla Hibiscus Shortbread Cookies

  • In a stand mixer fitted with the paddle attachment, add 1 cup room temperature butter and chopped up 1 1/2 tbsp dried hibiscus. On low speed, beat for a 30 seconds for the hibiscus to infuse into the butter.
  • Add 3/4 cup powdered sugar, 1 tsp vanilla, and 1/4 tsp salt and beat for a couple of minutes.
  • Add 2 cups of flour and beat on low speed until it's almost mixed through. Turn off the mixer and scrape down the sides of the dough as needed to completely incorporate all of the flour. Beat until the flour is mixed in.
  • Form the dough into a ball and wrap it in plastic wrap. Place the dough in the fridge for 30 minutes.
  • Roll out the dough until it's 1/4" thickness.
  • Using cookie cutters, cut out shapes of dough and place them on a baking sheet. Form the dough back into a ball and roll out again to make more cookies until the dough is almost gone. (3 times of rolling out the dough is enough) Throw away any excess dough.
    how to make hibiscus shortbread cookies
  • Using a fork, gently poke each of the cookies 2 times with a fork in the middle of the cookie. Poking holes in the cookies allows them to evenly bake, and for steam to release from the cookie as it bakes.
  • Bake cookies for 15-16 minutes at 300 degrees F. Shortbread cookies are a pale color, and the bottom will just barely be turning brown when they are finished cooking. Cool on a cooling rack.

Vanilla Glaze

  • In a large bowl (you'll want it to have a flat bottom, it'll be much bigger than the glaze needs – this is for easy dipping for your cookies!), combine 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 2 tbsp water and whisk until it's fully combined. You don't want any lumps of powdered sugar – make sure to whisk vigorously to remove the lumps.
  • Chop up 1/4 cup of hibiscus flowers and leave them on your cutting board.
  • Place a layer of parchment paper on the countertop – this will be where you'll put your cookies on to dry.
  • When your cookies have fully cooled to room temperature, dip them in the glaze, and let the excess glaze fall back into the bowl. Turn the cookie right side up, and place on parchment paper. Dip about 3-4 cookies at a time.
    How to glaze hibiscus cookies with Vanilla Glaze
  • Before the glaze dries, sprinkle a few of the hibiscus flowers onto the cookies and let them dry for 1 hour.
  • Repeat dipping the cookies in glaze and sprinkling the hibiscus flowers until all of the cookies are glazed.
  • Store cookies at room temperature or in the fridge for up to 4 days.
Hibiscus Shortbread Cookies

8 Artichoke Appetizer Ideas

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Artichokes have an earthy flavor and add a ton of savory flavor to chef worthy appetizers.

You can use artichokes to make enticing appetizers like phyllo cups, hummus, dips, pinwheels, and bruschetta.

Artichoke appetizers are typically served warm, right out of the oven. You can even make them ahead of time, and bake them in the oven right before your guests arrive.

Artichoke Appetizer Ideas

Artichoke Parmesan Bites

Artichoke parmesan bites are easy to make, and you can even make them ahead of time.

Artichokes are pulsed in a food processor a couple of times to break them up.

Cream cheese, freshly grated Parmesan cheese, and garlic salt are added to the food processor and pulsed a couple more times to combine the ingredients.

The cream cheese mixture is spooned into phyllo cups, and baked in the oven for 20 minutes until the tops of the cheese begin to brown.

Garnish with a few chopped up chives.

Spinach and Artichoke Dip

Spinach and artichoke dip is a creamy, hot dip you can serve with baguette slices, or crackers.

Garlic is cooked in olive oil in a frying pan until it releases its aromas.

Spinach is added to the pan and wilts as it cooks. Once it’s done cooking, remove it from it from the heat source.

Cream cheese is mixed together with sour cream, mayo, freshly grated Parmesan cheese, and a little hot sauce.

Cooked spinach is added to the cream cheese mixture along with chopped up artichoke hearts.

Spinach and artichoke dip is placed in a baking dish and baked in the oven for about 20 minutes.

The dip is finished baking when the cheese begins to brown and bubble.

spinach and artichoke appetizer recipe ideas

Spinach and Artichoke Pinwheels

Spinach and artichoke pinwheels are made with puff pastry dough.

Spinach is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese, onion powder, garlic powder, and pepper.

Spinach mixture is spread on top of the rolled out puff pastry dough.

The dough is sliced into 1/2″ thick slices and then arranged on a baking sheet.

Egg wash is brushed onto the spinach and artichoke pinwheels, and then baked in the oven for about 20 minutes.

The artichoke appetizer pinwheels are finished baking when the pastry turns golden brown.

Artichoke Bruschetta

Artichoke bruschetta is a creamy and cheesy bruschetta that is broiled in the oven until the tops begin bubbling and turn golden brown.

Cream cheese is mixed together with mayo, chopped up artichoke hearts, freshly grated Parmesan cheese and mozzarella cheese, and garlic salt.

The cream cheese mixture is spooned onto a slice of baguette, and broiled in the oven for a couple of minutes to make the artichoke appetizer bruschetta.

Garnish with fresh parsley and a sprinkle of paprika.

Lemon Parmesan Stuffed Artichoke Bottoms

Lemon parmesan stuffed artichoke bottoms are a creamy and citrusy artichoke appetizer.

Freshly grated Parmesan cheese, mayo, minced garlic, lemon zest, lemon juice, pine nuts, fresh parsley, and pepper is mixed together in a bowl to make the base of the appetizer.

The cheese mixture is spooned onto the artichoke bottoms and baked in the oven until the center begins turning brown and bubbling.

Garnish with chopped parsley and serve warm, right out of the oven.

Crab Artichoke Dip

Crab artichoke dip is a hot, cheesy dip you can serve right out of the oven.

Cream cheese, mayo, minced garlic, artichokes, crab meat, freshly grated Parmesan cheese, sliced green onions, chopped red peppers, and a little cayenne pepper are mixed together and then placed in a heat proof dish.

Crab artichoke dip is baked in the oven until the cheese begins to brown on the top.

You can serve your crab artichoke appetizer with crostini’s, tortilla chips, crackers, baguette slices, carrot sticks, or bell pepper sticks.

Artichoke Appetizers

Artichoke Parmesan Dip

Artichoke parmesan dip is a chilled dip you can serve with crostini’s, crackers, or baguette slices.

Cream cheese, mayo, garlic powder, and horseradish, are mixed together in a food processor.

Artichokes and freshly grated Parmesan cheese is added to the cream cheese mixture and blended together.

Artichoke parmesan dip is served chilled, so place it in the fridge until you’re ready to serve it.

Artichoke Hummus

Artichoke hummus is made by cooking chickpeas with water and baking soda until they’re a bit mushy.

In a food processor, tahini, lemon zest, lemon juice, olive oil, and a bit of chickpea brine is blended together.

Cooked chickpeas are added to the food processor until the hummus becomes glossy and thick.

Artichokes are added to the food processor, making the hummus a little lumpy. If you want a smoother consistency for your hummus continue blending it for a little longer.

To serve, place the hummus on a serving plate, and drizle olive oil over it. Garnish with paprika and black pepper.

You can serve artichoke hummus with carrot sticks, cucumber slices, celery sticks, pita bread, crackers, or pita chips.

Artichoke Appetizer ideas

6 Fresh Mozzarella Pasta Recipe Ideas

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Fresh mozzarella is a luscious and rich addition to pasta. Fresh mozzarella has a creamy and soft texture, which adds a mild, cheese flavoring to finished pasta.

Most pasta’s have fresh mozzarella pieces added at the end of the cooking process.

It’ll stay in a large piece, instead of melting in.

You can also use fresh mozzarella to stuff into ravioli along with ricotta cheese.

Fresh Mozzarella Pasta Recipes

Pistachio Pesto Pasta

Pistachio pesto pasta is a nutty flavored pasta that is finished off with fresh mozzarella.

Pistachio pesto is made by adding fresh mint, oregano, basil leaves to a food processor along with pistachio nuts.

Minced garlic, lemon juice, olive oil and sea salt are added and blended together until the pesto is smooth and oily.

Pistachio pesto is added to cooked pasta and zucchini slices. Zucchini can be cooked along with pasta in the last couple of minutes in the cooking time.

Garnish pasta with pieces of fresh mozzarella cheese, pistachio nuts, and fresh basil leaves.

Creamy Tomato Pasta

Creamy tomato pasta is made by cooking onions in butter and minced garlic in pot on medium heat.

Tomato paste, crushed tomatoes, and red pepper flakes are added to the pot to create the base of the creamy tomato sauce.

Heavy cream is added for the rich sauce flavoring, along with freshly grated Parmesan cheese and basil leaves.

When the cheese has melted into the sauce, it’s ready to serve.

Garnish with pieces of fresh mozzarella, and a couple of basil leaves.

Fresh Mozzarella Pasta Recipe Ideas

Spaghetti Margarita Pasta

Spaghetti margarita pasta is a tomato pasta with a creamy fresh mozzarella cheese finish.

The tomato sauce is made by cooking butter with minced garlic and olive oil in a frying pan on medium heat.

Halved grape tomatoes are added to the saucepan with a bit of sugar to sweeten the acidic tomatoes.

Fresh basil leaves are added to finish off the sauce, and then it’s tossed with cooked spaghetti.

Shaved Parmesan cheese, and pieces of fresh mozzarella are added and mixed into the hot pasta, which will let them melt and add a creamy, rich flavoring.

Chicken Parmesan

Chicken Parmesan is a savory pasta made with fresh mozzarella cheese that’s baked in the oven.

Chicken is tenderized and soaked in egg. Chicken is covered in a mixture of bread crumbs, Parmesan cheese, and garlic powder.

Chicken is baked in the oven, and then a little bit of tomato sauce is poured overtop. A slice of fresh mozzarella is placed on top of the chicken and baked until the cheese begins bubbling.

Serve chicken Parmesan over spaghetti coated in tomato sauce.

Mozzarella Basil Gnocchi

Mozzarella basil gnocchi is a quick and easy weeknight dinner you can make!

Gnocchi is cooked with olive oil and minced garlic.

Tomato sauce and red pepper flakes are added to the pan for a bit of spicy tomato sauce.

Fresh basil leaves are stirred in to add a little bit of peppery finish to the sauce.

Finish off by adding slices of fresh mozzarella to the top of the pasta. You can add a lid on top of the pan to melt the cheese.

You can serve your fresh mozzarella pasta with garlic bread, or Caesar salad if desired.

Lemon and Mozzarella Ravioli

Lemon and mozzarella ravioli is a citrusy and creamy, rich pasta.

Fresh mozzarella is placed in a food processor with ricotta cheese, lemon juice, and lemon zest.

Spoon cheese mixture onto a fresh pasta sheet, and fold and press the edges of the ravioli.

Boil ravioli until the pasta is cooked through.

Fresh mozzarella ravioli is served with brown butter and sage sauce.

Garnish with Parmesan cheese shavings.

Fresh Mozzarella Pasta Recipe ideas

13 Basil Appetizer Ideas

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Fresh basil leaves add a peppery flavoring to classic appetizers like roasted tomato bruschetta.

You can make a wide variety of savory appetizers with fresh basil leaves including crostini’s, flatbread, breadsticks, and finger food appetizers.

Try making one of these chef worthy appetizers for your next party!

Prosciutto and Brie on Artisan Crackers

Prosciutto and brie on artisan crackers is a crispy appetizer with a sweetened finish to it.

Artisan crackers are arranged on a plate, and topped with a slice of brie cheese on each of them.

Basil leaves are placed on top of the brie, along with strips of prosciutto that are placed in a folded shape.

A couple sprigs of arugula are placed on top of the prosciutto to complete the base of the appetizer.

Drizzle a bit of honey and balsamic reduction all over the artisan crackers and enjoy!

Basil Appetizers recipe ideas

Watermelon Bruschetta

Watermelon bruschetta has creamy undertones, mixed with refreshing watermelon and sweet balsamic reducion.

Watermelon bruschetta is made by whipping together feta cheese and ricotta cheese.

Baguette slices are toasted and then a layer of the whipped ricotta and feta cheese is spread on top.

Watermelon is cubed into small pieces, and placed on top of the creamy layer.

Add a little freshly chopped chives, basil leaves, and ground pepper to the bruschetta.

Drizzle with balsamic reduction and your watermelon bruschetta is ready to be served.

Basil Appetizer ideas

Roasted Cherry Tomato Bruschetta

Roasted cherry tomato bruschetta is served warm, made on crispy garlic crostini’s.

The roasted tomatoes are tossed with fresh basil leaves, and then placed on top of the crostini’s that have been rubbed with garlic.

The bruschetta topped with a sprinkle of grated parmesan cheese, and a drizzle balsamic vinegar.

Basil Appetizer crostini ideas

Lemon Basil Ricotta Crostini

Lemon basil ricotta crostini has a refreshing citrusy flavor to it.

Ricotta is mixed together with lemon zest, black pepper, and salt for a rich base to the crostini.

Freshly made crostini’s are baked in the oven, and layered with the ricotta mixture.

Add a couple of strips of fresh basil leaves to the tops of the crostini’s.

Drizzle olive oil on top and enjoy!

Whipped Feta with Roasted Strawberries

Whipped feta with roasted strawberries is a warm strawberry appetizer served with toasted crusty bread for dipping.

Diced strawberries are roasted in the oven with balsamic vinegar and honey until the juices are released from the strawberries.

In the meantime, feta is whipped in a food processor along with Greek yogurt, olive oil, and pepper.

To assemble, spread a thin layer of whipped feta on top of a slice of crusty bread, and top with roasted strawberries.

Garnish with thin strips of fresh basil leaves.

Strawberry Caprese with Lemon and Basil

Strawberry caprese with lemon and basil is a cheesy and fruity toothpick appetizer.

Cubed mozzarella is marinated with lemon juice, lemon zest, thin strips of fresh basil leaves, olive oil and salt.

Strawberry caprese is made by cutting strawberries in half.

To assemble the appetizer, place a strawberry, a slice of mozzarella cheese, and then repeat again together in a stack.

A toothpick is placed through the stack to create the strawberry caprese appetizer.

Fresh ground pepper is sprinkled on top of the appetizer to finish it off.

Basil toothpick Appetizer ideas

Prosciutto and Apple Crostini

Prosciutto and apple crostini is made by adding a layer of fig jam on top of a freshly prepared crostini.

A fresh leaf of basil is added on top of the fig jam.

A thin slice of apple is added to the crostini along with a strip of prosciutto.

The prosciutto appetizer is topped with balsamic reduction to give it a sweet finish.

Basil Appetizers with crostini's

Pepperoni Caprese Bites

Pepperoni caprese bites are an eye catching appetizer assembled on a toothpick, with a basil vinaigrette dressing.

To assemble the pepperoni appetizer, place a fresh piece of mozzarella, then a folded piece of pepperoni, a fresh basil leaf, and a cherry tomato on a toothpick.

Drizzle basil vinaigrette dressing on top and serve immediately.

Peach Flatbread

Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.

Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.

Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.

Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.

Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.

Basil flatbread Appetizers

Simple Mozzarella Bruschetta

Simple mozzarella bruschetta is a tasty appetizer you can serve warm, right out of the oven.

Make your own crostini’s by slicing a baguette, brushing olive oil on to one side of the bread, and then broiling it in the oven for 2 minutes until it’s toasted.

Assemble the bruschetta by putting one slice of tomato, and one slice of mozzarella onto the crostini’s. Add a couple basil leaves to the bruschetta, and then broil in the oven until the cheese has started to melt.

Drizzle balsamic reduction over the bruschetta and enjoy!

Strawberry Bruschetta with Cream Cheese

Strawberry bruschetta with cream cheese is a sweet balsamic appetizer.

Cream cheese is mixed with vanilla extract and a bit of sugar.

A baguette is sliced into thin pieces, and toasted to create the bottom layer of the bruschetta.

To assemble the bruschetta, a thin layer of vanilla cream cheese is spread on the freshly toasted baguette slice.

The cream cheese will melt a little from the warmed bread.

Sliced strawberries are added on top of the cream cheese, with a couple strips of basil leaves.

Strawberry bruschetta is finished off with a drizzle of balsamic vinegar.

Pizza Focaccia Breadsticks

Pizza focaccia breadsticks are served with warm pizza sauce for dipping.

Focaccia bread is made fresh, and then topped with olive oil and a sprinkle of garlic powder prior to baking.

The bread is baked in the oven until the edges are crispy and golden brown.

After it comes out of the oven, the focaccia bread is topped with shredded mozzarella cheese and parmesan cheese.

The cheese is broiled until it’s a bubbling and brown.

Garnish with fresh basil leaves, and serve the focaccia bread appetizer warm, right out of the oven.

Serve the focaccia appetizer with your favorite warmed up pizza sauce, and enjoy!

Spicy Italian Sausage Dip

Spicy Italian sausage dip is a hot, creamy sausage dip served with crackers or crostini’s.

Spicy Italian sausage is cooked and broken up into smaller pieces.

The sausage is mixed with cream cheese, Parmesan cheese, and mozzarella cheese to create the base of the dip.

Sausage dip is spiced with red pepper flakes, Italian seasoning, and garlic powder.

Diced tomatoes and banana peppers are added to the dip, and then it can be placed in a heat proof dish.

The sausage dip is topped with more mozzarella cheese and baked in the oven until the cheese has started to brown.

Garnish with strips of fresh basil leaves and serve immediately.

9 Feta Appetizer Ideas

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Feta cheese is a sharp, salty cheese you can use as a base to create chef worthy appetizers that will impress your dinner party guests!

You can make bruschetta, toothpick watermelon bites, spinach dip, phyllo cups, and deviled eggs, using feta cheese as the key ingredient in these fancy appetizers.

Feta Appetizer recipe ideas

Watermelon Cups

Watermelon cups are circular appetizers filled with cucumbers and feta.

The cup portion of the watermelon is made by using a circular cookie cutter (I used a scone cutter since it has a handle on top – made it much easier!).

Cut the watermelon with the circular cookie cutter until you’ve made enough for your appetizer.

Next up, a melon baller is used to scoop the inside of the circle. A melon baller makes the inside a perfect circle, but if you don’t have one you can always use a spoon!

The watermelon cut from the center is diced into small pieces and placed in a bowl.

Cucumber cut into a similar sizing as the watermelon pieces and added to the bowl with the watermelon. Feta cheese is crumbed into the bowl to make the base of the filling.

A little red wine vinegar, olive oil, and salt and pepper seasons the cucumber and watermelon. Mix them together and then spoon the filling back into the watermelon cups.

Top with a little more crumbled feta and it’s all finished.

Watermelon cups are the perfect addition to a summer BBQ.

Feta Appetizer recipe ideas

Whipped Feta with Roasted Strawberries

Whipped feta with roasted strawberries is a warm strawberry appetizer served with toasted crusty bread for dipping.

Diced strawberries are roasted in the oven with balsamic vinegar and honey until the juices are released from the strawberries.

In the meantime, feta is whipped in a food processor along with Greek yogurt, olive oil, and pepper.

To assemble, spread a thin layer of whipped feta on top of a slice of crusty bread, and top with roasted strawberries.

Garnish with thin strips of fresh basil leaves.

Avocado Mousse

Avocado mousse is a creamy, filling mousse you can use on top of crostini’s or crackers for a delicious appetizer.

Avocado mousse is made by blending the flesh of a few avocados, diced serrano peppers, spices and whipping cream in a food processor.

Avocado mousse is flavored with garlic, cilantro, lime juice, lime zest, salt, and sugar, making it the perfect base of a cracker for an appetizer.

Once the mousse has been pulsed together, it’s piped onto a crostini, and then a bit of crumbled feta is sprinkled on top of the mousse to finish it off.

Watermelon Bruschetta

Watermelon bruschetta has creamy undertones, mixed with refreshing watermelon and sweet balsamic reducion.

Watermelon bruschetta is made by whipping together feta cheese and ricotta cheese.

Baguette slices are toasted and then a layer of the whipped ricotta and feta cheese is spread on top.

Watermelon is cubed into small pieces, and placed on top of the creamy layer.

Add a little freshly chopped chives, basil leaves, and ground pepper to the bruschetta.

Drizzle with balsamic reduction and your watermelon bruschetta is ready to be served.

Feta Appetizer ideas

Whipped Feta and Strawberry Phyllo Cups

Whipped feta and strawberry phyllo cups

Feta is crumbled and placed in a food processor and blended until the pieces are quite small.

Cream cheese, honey, lemon zest are added to the food processor and blended until smooth.

The feta and cream cheese citrus mixture is piped into the phyllo cups as the base of the appetizer.

Diced strawberries are placed on top of the cream cheese mixture in the phyllo cup.

To garnish, add a sprig of mint, and a little drizzled balsamic reduction.

Roasted Cauliflower and Feta Dip

Roasted cauliflower and feta dip is a dip you can serve warm, or chilled.

Cauliflower florets are roasted in the oven with onion powder, garlic powder and olive oil until they are fork tender.

The cauliflower should be cooled for a bit, then you can puree it in a food processor.

Add crumbled feta, Greek yogurt, minced garlic, olive oil, and lemon juice to the food processor and blend together to create a smooth dip.

Top the dip with a drizzle of olive oil, chopped up chives, and a few chili pepper flakes.

Roasted cauliflower and feta dip goes well with pita chips, crostini’s, carrots, or celery for dipping.

Corn Deviled Eggs

Corn deviled eggs are a vibrantly colored corn appetizer that can be prepared ahead of time.

Corn deviled eggs are made by making boiled eggs, cutting them in half, and removing the cooked egg yolks into the small bowl.

The eggs yolks are mashed and combined with mayonnaise, mustard, Worcestershire sauce, hot sauce, and feta cheese.

The egg mixture is piped back into the halved white of the egg.

Garnish with chopped up red onions, corn, chili powder, and fresh cilantro leaves.

Spinach Dip

Spinach dip is a creamy, warm appetizer served with bread.

Spinach dip is made by adding cooked spinach, blended artichokes, spices, and mozzarella cheese all blended together.

Spinach dip is a vibrant green color, topped with even more cheese. Feta is crumbled on top to this thick, cheesy dip!

feta appetizer ideas with spinach

Watermelon Skewers

Watermelon skewers are simple to make, but have a ton of flavor!

The mint and watermelon mixed together with the tart feta cheese makes these watermelon skewers irresistible!

To make this simple watermelon appetizer, cut watermelon and feta into similar sized cubes or rectangles.

Stack them on top of one another, and then add a large mint leaf on top.

Place a toothpick through the stack, and garnish with a bit of pepper.

You can drizzle balsamic vinegar on top if desired.

Feta Appetizer recipes