The Girl Who Ate Everything: Easy Family Recipes from a Girl Who Has Tried Them All

By Christy Denney

Five hungry kids, a husband in the NFL, and staying in shape—popular blogger Christy Denney has her work cut out for her in the kitchen. Her solution? Simple, quick, and mouthwatering recipes. The Girl Who Ate Everything compiles all of Christy’s favorite tried and true recipes, as well as brand new and equally tasty ones created just for this book. From Chicken Pot Pie Crumble to Cinnamon Roll Sheet Cake, these recipes will have your family begging you for more!

• Language: English
• Publisher: Cedar Fort Publishing & Media
• Release date: Feb 4, 2023
• ISBN: 9781462108572

Book preview

appetizers

Antipasto Cups

My father-in-law has a salami sandwich almost every day for lunch, so I immediately thought of him when I came up with these. The salami gets crisp when baking, and is the perfect edible container to hold individual portions of this antipasto.

Ingredients

16 thin slices salami deli meat

1 (6-oz.) jar marinated artichoke hearts, drained and coarsely chopped

1 (6-oz.) jar roasted red peppers, drained and chopped

1 (4-oz.) can olives, drained

4 oz. fresh mozzarella cheese, cubed

2 Tbsp. fresh basil, sliced into ribbons

Instructions

Preheat oven to 400 degrees.

Place a slice of salami in the cup of each muffin tin. Bake for 8–10 minutes or until the salami is slightly crisp. Remove from the oven and let it cool. The salami might fold slightly when baking, but can be reformed once it is cool.

To assemble the cups: Place about a tablespoon each of the artichoke hearts, red peppers, olives, and mozzarella in each cup. Top with a ribbon of basil.

Makes 16 servings

Slow Cooker Creamy Bean Dip

There’s something so good about a warm bean dip. It’s an inexpensive appetizer that’s also a crowd pleaser. I always crave this when I’m pregnant, and although that ship has sailed, it’s still one of my favorites.

Ingredients

4 (16-oz.) cans refried beans

1 (8-oz.) pkg. cream cheese, softened

1 lb. Monterey Jack cheese, shredded

1 (.25-oz.) pkg. taco seasoning mix

1 cup chopped green onions

1 cup sour cream

Instructions

In a slow cooker, add all of the ingredients and stir to combine. Cook on low heat for 2–3 hours, stirring occasionally. Serve with chips.

Makes 16 servings

Mushroom Tarts

My neighbor, Julie, brought these over for me to try one day, and I couldn’t figure out what the crust was made of. Who knew that regular sandwich bread could make the most wonderful crust? These tarts are a perfect two-bite appetizer, made of crusty sandwich bread with a buttery mushroom filling.

Ingredients

24 slices soft sandwich bread

4 Tbsp. butter

3 Tbsp. finely chopped shallots

1 cup sliced mushrooms

2 Tbsp. flour

1 cup heavy cream

½ tsp. crushed red pepper

1 Tbsp. chopped parsley

½ tsp. lemon juice

⅛ tsp. salt

2 Tbsp. grated Parmesan cheese

Instructions

Preheat the oven to 350 degrees and butter a mini muffin tin.

Cut each slice of bread into a circle using a 3-inch round biscuit cutter. You can also use the top of a drinking glass to cut your bread. Press circles into the mini muffin tin, gently forming into a cup. Bake for 5–6 minutes or until slightly toasted. Remove from the oven.

In a saucepan, melt the butter over medium heat. Add the shallots and cook until soft. Add the mushrooms and cook until they are tender and the juice has evaporated.

Sprinkle the mushrooms with flour and pour in the cream. Cook until thick. Add the red pepper, chopped parsley, lemon juice, and salt.

Fill the bread cups with the mushroom mixture. Sprinkle with Parmesan cheese and bake for 8–10 minutes or until the tarts are golden brown. Garnish with chopped parsley.

Makes 24 servings

Baked Sun-Dried Tomato Brie

One of life’s greatest pleasures is ooey, gooey melted cheese. I was inspired by the flavors in a caprese salad when I came up with this appetizer. The sun-dried tomatoes, garden-fresh basil, and a touch of balsamic vinegar are the perfect complements to the buttery, flaky layers of the puff pastry.

Ingredients

1 sheet frozen puff pastry

1 (8-oz.) wheel brie cheese, skin removed

¼ cup sun-dried tomatoes, chopped

1 Tbsp. chopped basil

1½ tsp. balsamic vinegar

1 egg white

1 Tbsp. water

Instructions

Preheat oven to 375 degrees.

Defrost the sheet of puff pastry for 15–20 minutes at room temperature and unfold.

Place the brie in the center of the puff pastry and top with the tomatoes and basil. Drizzle with the balsamic vinegar.

Gather the edges of the puff pastry together around the brie and press to seal. Beat the egg white and water together and brush over the pastry.

Bake for 20–25 minutes or until the puff pastry is golden brown. Let the brie rest for 10 minutes before serving. Serve with crackers.

Makes 8 servings

Individual Seven Layer Dips

I love seven layer dip. But after a few people have dug in, it starts to look messy and unappetizing. The problem is solved with these individually portioned dips. No double dipping!

Ingredients

1 (16-oz.) can refried beans

1 (1-oz.) pkg. taco seasoning

1 (8-oz.) container sour cream

1 cup guacamole

1 cup chunky salsa or pico de gallo

1 cup shredded Cheddar or Mexican blend cheese

2 Roma tomatoes, seeded and diced

1 (2.25-oz.) can sliced olives, drained

½ bunch of green onions, sliced

8 (9-oz.) plastic tumblers

tortilla chips

Instructions

In a small bowl, mix the taco seasoning with the refried beans.

In each plastic tumbler, layer about 2 tablespoons of the beans, followed by 2 tablespoons of sour cream, 2 tablespoons of guacamole, 2 tablespoons of salsa or pico de gallo, and 2 tablespoons of cheese. (Make sure you drain your salsa or pico to get the excess liquid out before you pour it on.) Then top each with about 1–2 teaspoons of tomatoes, olives, and green onion (if making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips.

Makes 8 servings