Creamy Cinnamon Pear Cups

madhava-pear-cups

madhava-pear-snack

These Creamy Cinnamon Pear Cups are a delicious sweet snack. Instead of sugar, I used Madhava Organic Amber Raw Blue Agave sweetener. It’s a low-glycemic sweetener. It gave the snack a deep, rich taste.

madhava-cinnamon-pear-snacks

Creamy Cinnamon Pear Cups are a yummy snack that will satisfy your dessert cravings  in a small, snack-sized bite. There’s no fuss with this recipe. It’s simple and easy to make. There’s no baking or cooking required. Another way this recipe makes your life easier…you don’t have to use utensils. That makes for an easy clean up!

madhava-pear-cups

The combination of cream cheese and mascarpone fresca makes this snack taste just like a mini cheesecake. Add the delicious cinnamon pear filling and you have a winning recipe that will please all of your guests. Check out the recipe below.

Creamy Cinnamon Pear Cups
Author: 
Recipe type: snack
Serves: 30 cups
 
Ingredients
  • 2 packages of Mini Phyllo Shells (15 shells in each)
  • 2 15oz cans of sliced pears (in pear juice, not syrup)
  • 1 tsp of cinnamon
  • ¼ tsp vanilla extract
  • 1 8oz pgk of cream cheese, softened to room temperature
  • 1 8oz container of Mascarpone Fresca, room temperature
  • ¼ C. plus 1TBS Madhava amber raw agave syrup, divided
Instructions
  1. Drain pears and chop into small pieces
  2. In a bowl, combine pears, cinnamon and 1 tbs Madhava Amber Raw Agave and set aside
  3. Using a stand mixer, combine cream cheese, Mascarpone Fresca, vanilla extract and ¼ C. Madhava Amber Raw Agave until creamy
  4. Fill phyllo shells with pear mixture
  5. using a pastry bag with decorative tip, pipe cream cheese mixture on the top

madhava-tutorial

The phyllo shells add a nice crispy crunch. When you make this recipe, be sure to put it together right before it’s to be served. This will ensure the cups won’t get soggy from sitting out for a long time. madhava-cinnamon-pear-snacks

If you had to come up with a snack using Madhava products, what you you make? Go to the Madhava website and check out their products then come back and leave a comment. Can’t wait to hear your ideas!

madhava-cinnamon-pear

Yellow Summer Squash Fritters

stacked summer squash fritters final

stacked summer squash fritters final

I wanted to make a zucchini recipe but realized I already used all of the green zucchini. I had a nice sized yellow zucchini I forgot about and that’s when my “ah ha” moment came. I need to make fritters!

Before we get to the recipe, let’s talk about this name thing. I’ve always called the yellow squash that I get “yellow zucchini”. A little researched showed that what I was using was actually a yellow summer squash and not a yellow zucchini. Check out this post on Examiner to tell the difference between yellow summer squash and yellow zucchini.

Ok, now back to the fritters.

Yellow Summer Squash Fritters 2

This yellow summer squash fritters recipe tastes just as good cold as it does warm. You can add these as a side dish to so many different meals. They are vegetarian, but not vegan, as they do contain egg.

squash collage

All of my taste-testers gave them two thumbs up. One said that it needed to be dipped into something. (Stay tuned for a dip recipe!) My two-year old taste-tester ate one with a smile!

Summer Squash Fritters
 
Ingredients
  • 21/2 C shredded yellow summer squash
  • ¼ C all-purpose flour
  • ¼ C corn meal
  • ½ tsp salt
  • ½ tsp. onion powder
  • 1 egg, lightly beaten
  • 1 tsp olive oil, to bind (more or less, to bind ingredients)
  • canola oil, for frying
Instructions
  1. Add canola oil to your frying pan and put on medium heat. I used enough where it was about 2 inches of oil.
  2. Using a dish towel, squeeze as much liquid out of the squash as you can.
  3. Add all ingredients in a bowl and mix with a spoon until combined.
  4. Take about 1 Tbs of mixture and flatten into a disc shape. Add to your heated oil. Fry until golden brown and flip. (about 4-5 minutes per side.)
  5. Drain on paper towel or napkin lined dish.
  6. Makes about 10 fritters, depending on size you make.

 Yellow Summer Squash Fritters

Chunky Avocado Salsa

Chunky Avocado Salsa

chunky avocado salsa 2

This chunky avocado salsa recipe is a great meat-free alternative. It’s sure to please vegetarians and meat eaters alike.

Football season is among us and this would be the perfect dish to bring to a friend’s to snack on with some tortilla chips. This is a perfect Super Bowl party recipe.

When you combine the ingredients this salsa stays chunky, but also gets a little creamy from the avocado. The corn in this salsa recipe adds a nice sweet crunch.

I wasn’t in an onion-y mood when I made this, but this would be great with some diced red onion. Also, you can use a few minced garlic cloves instead of garlic powder to add a more fresh zingy garlic taste.

Serve this chunky avocado salsa with tortilla chips. The scoop kind is perfect to pick up this chunky salsa.

Chunky Avocado Salsa

 

Chunky Avocado Salsa
Author: 
Recipe type: Dip, Appetizer
 
Ingredients
  • 3 Tomatoes, diced
  • 2 Avocados, diced
  • 1 C. Corn (I used Canned)
  • 1 C. Black beans
  • Handful of fresh cilantro (to your taste)
  • 1tsp garlic powder
  • ¼-1/2 tsp salt (depending on how salty you like it)
  • pepper, to taste
  • 21/2 TBS Extra Virgin Olive Oil
Instructions
  1. In a medium bowl, add diced tomatoes and avocados and stir gently.
  2. Add the rest of the ingredients and stir until combined.
  3. Cover with plastic wrap and chill until ready to serve.
  4. Serve with tortilla chips. The scoop kind are great for this chunky dip.

 

Cilantro Lime Shrimp

cilantro lime shrimp

cilantro lime shrimp

Cilantro Lime Shrimp
Author: 
Recipe type: appetizer, seafood
 
Ingredients
  • 5-8 pieces of shrimp
  • juice of 1 lime
  • 8-10 fresh cilantro leave
  • 6Tbs of olive oil
  • salt and pepper to taste
Instructions
  1. The amount of ingredients isn't an exact science. You can always add more or less to suit your taste.
  2. Combine cilantro, lime juice, oil, salt and pepper in a food processor.
  3. Transfer liquid to a small bowl.
  4. Add shrimp. The size should be enough to have the liquid cover the shrimp.
  5. Cover with plastic wrap and refrigerate for 1 hour.
  6. Heat up a non-stick pan over medium heat.
  7. Take shrimp out of marinade and pan fry for 1-2 minutes each side, adding ½-1 tsp of the marinade as you cook the shrimp.

cilantro lime shrimp 2 cilantro lime shrimp 3

Soy Ginger Shrimp

soy ginger shrimp 2

soy ginger shrimp 2

 

Soy Ginger Shrimp
Author: 
Recipe type: Appetizer, Seafood
 
Ingredients
  • 5-8 pieces of shrimp
  • 4 tsp soy sauce
  • 5 slices of ginger
  • 4Tbs of olive oil
Instructions
  1. The amount of ingredients isn't an exact science. You can always add more or less to suit your taste. Combine the soy sauce, oil, and ginger slices to a small bowl. Add shrimp. The size should be enough to have the liquid cover the shrimp. Cover with plastic wrap. Refrigerate for 1 hour.
  2. Heat up a non-stick pan over medium heat. Take shrimp out of marinate and pan fry for 1-2 minutes each side, adding ½-1 tsp of the marinade as you cook the shrimp.

 

 

soy ginger shrimp 3

Orange Ginger Shrimp

orange ginger shrimp

orange ginger shrimp

Orange Ginger Shrimp
Author: 
Recipe type: Appetizer, Seafood
 
Ingredients
  • 5-8 pieces of shrimp
  • juice of 1 orange
  • 5 slices of ginger
  • 5Tbs of olive oil
  • salt and pepper to taste
Instructions
  1. The amount of ingredients isn't an exact science. You can always add more or less to suit your taste. Combine the orange juice, oil, and ginger slices to a small bowl. Add shrimp. The size should be enough to have the liquid cover the shrimp. Cover with plastic wrap. Refrigerate for 1 hour.
  2. Heat up a non-stick pan over medium heat. Take shrimp out of marinate and pan fry for 1-2 minutes each side, adding ½-1 tsp of the marinade as you cook the shrimp.