Movie night – Snack IDEAS!

So the summer is starting to simmer down…..well kind of unless you live in CA where it just stays hot until December. Nevertheless the holidays will be rolling in to have people over watching movies, laughing and drinking hot coco. So, what to bring? What to make for your guests? Well, here are some ideas!

1. POPCORN – uhm, a classic right? well put a little twist on it


2. Artichoke dip in a bread bowl! YUM!


  • 2 (4 oz.) jars artichoke hearts in water *
  • 2 cups fresh spinach  *
  • 4 oz. Neufchatel cheese
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • ¼ cup sour cream
  • Salt and pepper to taste
  • ¾ cup shredded Parmesan cheese
  • 2 large round loaves whole grain bread *

Image courtesy of stacya


1. Preheat oven to 350 degrees. Drain artichokes, using blender or food processor, combine artichokes,  spinach, Neufchatel cheese, olive oil, lemon juice, sour cream, and ½ cup Parmesan until relatively smooth (small chunks are ok). Set aside.
2. To make bread bowl, take one loaf and cut around the top portion in a circular pattern. Point the knife downward and at an angle so the bowl slopes down and toward the center of the loaf. Be careful not to cut through the bread as the top is being cut and removed. Pull off the top, cutting away any part holding onto the bottom. Cut up remaining top and second loaf into bite size pieces for dipping.
3. Spoon artichoke mixture into bread bowl and sprinkle with remaining Parmesan cheese. Bake 20 minutes or until brown.  Serve warm with bread bites.

3. Strawberries/Apples with marshmallow whipped cream! 



  • 1 (8 ounce) package cream cheese, softened
  • 1 (7 ounce) jar marshmallow creme


  1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly

4. Crescent Jalapeño Poppers


jalapeño chiles (about 3 inches long)
cup Boursin cheese with garlic and herbs (from 5.2-oz container)
slices packaged precooked bacon (from 2.2-oz package), halved
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
cup pineapple or fruit salsa, if desired
  1. Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
  2. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.
Serve these tasty poppers with sour cream or guacamole.

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