Easy Entertaining Platter is just that, simple and versatile.

My family doesn’t entertain nearly as much as before. However, we love making cheeseboards and platters for family and close friends.

I will share a few more boards and ideas such as this one with you all. I enjoy making platters for my family over the weekend as well as for a movie night.

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Just to mention that you can use so many different things to create such a delicious and delicious platter or board.

I enjoy using Envy apples, which are crunchy and sweet.  They are incredibly juicy apples – their texture and bright red skin make them stand out.

However, the Honeycrisp or Red Delicious would do well as well. Nonetheless, apples are a healthy indulgence, perfect as a delightful sweet treat that goes well with sweet or savory platter additions.

Easy Entertaining Appetizer Platter

Recipe 8-10 SERVINGS

• 1 small Goat Cheese
• 2-3 Apples; envy, red delicious, or Honeycrisp
• 3T Honey
• Sliced Baguette
• Sliced Meats; dried salami and deli meat (turkey, ham)
• Sliced Cheeses, cheddar, mozzarella, gouda, Colby
• Grapes; red, black, or green- I enjoy moon drop type
• Olives and mini Veggies; cherry tomatoes, mini peppers, etc.
• Nuts; almonds, walnuts, macadamia nuts, cashews
• Bottle of Rose Wine

DIRECTIONS:

• Slice one apple horizontally to create circular wedges. Remove apple core using a small round cookie cutter.
• Arrange remaining ingredients on a platter, dried fruit, cheese, and smoked salami and deli meats.
• Add bread, crackers, and breadsticks around the platter.
• Additionally, add nuts in between empty spots. You can also add a small bowl of different nuts and dried fruit.
• Serve with a bottle of Rose Wine.

I hope you use my idea for Easy Entertaining Appetizer Platter. If you do, make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share them with my readers as well. Thanks!!!

Easy Entertaining Appetizer Platter

Yield: 8-10 SERVINGS

Prep Time: 15 minutes

Total Time: 15 minutes

An Easy idea for Entertaining Appetizer Platter

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Ingredients

• 1 small Goat Cheese
• 2-3 Apples; envy, red delicious, or Honeycrisp
• 3T Honey
• Sliced Baguette
• Sliced Meats; dried salami and deli meat (turkey, ham)
• Sliced Cheeses, cheddar, mozzarella, gouda, Colby
• Grapes; red, black, or green- I enjoy moon drop type
• Nuts; almonds, walnuts, macadamia nuts, cashews
• Olives and mini veggies; cherry tomatoes, mini peppers, etc.
• Bottle of Rose Wine

Instructions

1. Slice one apple horizontally to create circular wedges. Remove apple core using a small round cookie cutter.
2. Arrange remaining ingredients on a platter, dried fruit, cheese, and smoked salami and deli meats.
3. Add bread, crackers, and breadsticks around the platter.
4. Additionally, add nuts in between empty spots. You can also add a small bowl of different nuts and dried fruit.
5. Serve with a bottle of Rose Wine.

Notes

You can switch different deli meat, dried fruit, and nuts.

Banana pudding parfaits are such an easy and delicious dessert. I can’t even explain how fantastic yet simple is to make it.

My kids as well as my husband always ask for me to make extra because it’s that good.

It’s a family favorite especially during summer days when you want something sweet but quick and easy without turning the oven on.

The taste of the pudding is fluffy and creamy, and it goes just wonderful with crumps of crunchy wafers and bananas.

Adding chocolate gives you that extra deliciousness and elegance to this classic dessert.

It will impress just about anyone. The best part is that you can make this one a day ahead or in a large bowl or dessert baking dish.

However, I love making banana pudding like parfaits, which are always, in my opinion, more impressive.

Tap here for more tasty desserts

Note:

• You can make your own pudding, any of your choice, or whipped cream topping. I use store-bought to save time, plus I always have a tub of whipped cream in my freezer to beat a quick dessert
• You may use other fruit, although that would not be a classic banana pudding, and most certainly, we can’t call it banana pudding.
• Use any cookies that you like. So traditionally, you have you use wafer cookies, but I feel like using ginger snap cookies, Oreos, or even chocolate chip would taste amazing.

If you use this recipe as an inspo, please tag me on IG  @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Sweet recipes you might like:

LOW CARB CHEESECAKE

PINEAPPLE AND COCONUT SHEET CAKE

NO BAKE SWEET FRUIT PIZZA

EASY S’MORES SWEET PIZZA

Banana Pudding Parfaits

Yield: 4

Prep Time: 10 minutes

Chill Time: 30 minutes

Total Time: 40 minutes

Easy and simple classic american dessert with the twist; Banana Pudding Parfaits

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Ingredients

• 20 vanilla wafers, crushed + a few whole
• 1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding (or sugar free vanilla flavor)
• 2 cups cold milk
• 1 cup thawed Whipped Cream Topping
• 2 banana, cut into 20 slices
• 2 Oz Chocolate, any on hand. Note: I used dark to shave on top and decorative caramel-filled chocolate for garnish.

Instructions

1. Crush 20 wafers to form coarse crumbs. Make sure to reserve some for garnish.
2. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in about 2 tbsp of thawed whipped cream topping.
3. Slice a banana, but reserve banana slices for garnish.
4. Layer each glass/dish with the wafer crumbs, pudding, a tablespoon of whipped cream topping, banana slices, and again with one more layer. Add evenly in 4 dessert glasses/dishes; repeat layers until everything is gone.
5. Refrigerate 30 min.
6. Top with remaining wafers, reserved banana slices and chocolate just before serving; garnish with a bit of wafer’s coarse crumbs, chocolate shaving, banana slices, one wafer cookie, and one slice of chocolate of your choice— It’s unnecessary, but it looks so much better.
   
   

Notes

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Who doesn’t like cheesecake- its sweet, delicious, lushes, and one of my family’s favorite desserts.

We had it once a week. It was a family tradition, I think, just like when we make sushi on Friday or grab a pizza on Saturday.

However, when we all switch to a low-carb, sugar-free lifestyle, buying cheesecake was not an option because nobody is selling around here sugar-free version.

With that being said, a few weeks ago, I decided to make my own. We were all craving it! It was not even funny.

I tried a few different recipes, and finally, on my third try, we got a winner. I thought it was a perfect balance of sweet and creamy. We all loved it so much. Even if you are not implementing a low carb or sugar-free lifestyle you can totally make this recipe.

TAP HERE FOR MORE EASY AND DELICIOUS LOW CARB RECIPES

It is super easy! Let me just tell you, if I can make this in my air fryer without any cake-making skill, you can, without a doubt, make it too. I feel like you cab totally make this at night, refrigerate and have it the next day for lunch. Now, let’s dive in and make this yummy recipe.

Now, if you decide to make my Low Carb Cheesecake recipe, please share it with me on Instagram, and do not forget to tag me @sandraseasycooking. I would love to see it and with your permission share it!

Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.

Meanwhile, mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

SIMILAR RECIPES YOU MIGHT LIKE:

NO BAKE SWEET FRUIT PIZZA

WAFFLE BREAKFAST BOARD

EASY S’MORES SWEET PIZZA

NO-BAKE CHOCOLATE ALMOND BUTTER RITZ BARS

MATCHA ICE CREAM WITH DARK CHOCOLATE

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

LOW-CARB CHEESECAKE

Yield: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Chill Time: 6 hours

Total Time: 7 hours

Super easy and tasty Keto Friendly, Low Carb and Sugar-Free Cheesecake recipe

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Ingredients

Crust:

• 2 cups almond flour
• 1/2 stick unsalted butter
• 2 teaspoons cinnamon
• 1/8 cup Monk-fruit sweetener (I used a blender to make confectioners' sugar)

Filling:

• 3 blocks of original cream cheese, 8 Oz each, room temp
• 3 large eggs
• 1 cup Monk Fruit (confectioners' sugar for smoothness), read notes
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1 tbsp lemon juice

Instructions

1.Mix everything for the crust and press down in the 8- Inch Springform pan. Refrigerate for 10-15 minutes. You may use parchment paper to line the pan.
2.Meanwhile mix everything until smooth for the filling; It took me roughly 5 minutes of mixing with a hand mixer.
3.Preheat the oven and bake at 350F for 45 minutes. Take it out and cool completely before putting it in the refrigerator for at least 4 hours, preferably overnight.

Add a topping/s of your choice.

Notes

I used Lakanto Monkfruit sweetener, stevia, or Swerve confectioners' sweetener
could be used as well. You can use regular sugar if you are not on low carb,
sugar-free diet, of course.

I did not have powdered sugar so I used my blender to make it powdered.

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Mushroom Risotto’s first taste is like a spoonful of sunshine- it’s a tasty and super simple recipe.

The other day, I woke up and had this mad craving for Mushroom risotto. Oh, how much I cherish this dish. I vividly remember when my aunt, who lived in Italy for many years, came to live with us.
She made is this fantastic risotto that I just loved so much.

She was so proud of herself and wanted to share this recipe with me as well.
I must be frank with you, I have always loved the risotto. It is such a versatile dish that I have no idea why people are so intimidated by it.

I enjoy making chicken risotto and plain parmesan risotto, although there is nothing bland or plain about it.

It is probably my favorite of all, but this risotto with mushroom holds a special place in my heart.

You can use one kind of mushroom, or perhaps two or more. Furthermore, you may serve it with some protein like fish, chicken or a steak, or just like this.
There is nothing like a hot risotto settling in your stomach on a cold winter day. It’s like sunshine on a cloudy day.

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STEP BY STEP INSTRUCTION:

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet and saute for about 2 minutes, making sure it doesn’t stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it’s almost see-through, it is ready for stock. Do not burn it, so keep stirring.

4. Add the stock by the ladleful. Add into the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice, parmesan, heavy cream, lemon zest, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unslated butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

I do hope you guys make it because I tried to simplify it as much as I could.

If you try my Mushroom Risotto, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Mushroom Risotto

Yield: 2-3 SERVINGS

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mushroom Risotto's first taste is like a spoonful of sunshine- it's a tasty and super simple recipe.

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Ingredients

• 5 cups chicken stock, vegetable, or chicken
• 2 tablespoons olive oil
• 1/2 red onion, finely chopped (about 1/4 cup)
• 1 celery rib
• 1 1/2-2 cups sliced mushrooms
• Kosher salt to taste
• 1/2 tsp ground black pepper
• 5 tablespoons unsalted butter
• 1 1/2 cups risotto rice, such as Arborio
• 1/2 lemon, zested and juiced
• 1/2 tsp herb the providence
• 1 egg yolk
• 5 tablespoons heavy whipping cream
• 3 tablespoons Parmesan, plus for garnish

Instructions

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet and saute for about 2 minutes, making sure it doesn't stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it's almost see-through, it is ready for stock. Do not burn it, so keep stirring.
4. Add the stock by the ladleful. Add into the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice and zest, parmesan, heavy cream, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unslated butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

Notes

You can use other herbs such as rosemary, lemon thyme, etc.

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