For this chunky shrimp and blue cheese dip, you may need to include a spoon to help with the dipping. It’s loaded with chunky shrimp and blue cheese bites. Made with sour cream and lots of garlic, it’s very easy and quick to make.Read More
Some of the most endearing and memorable moments of love and friendship are the tête–à–tête moments. Often it occurs at any time: over a casual cup of coffee, shopping together, a lunch, a dinner, a birthday--even a short ride in a car.Read More
There are occasions when you just don’t have time to whip up a batch of cookies and dress it up. Nor is it always possible to find what you want at a quantity that is inexpensive That’s when I buy store bought cookies and flavor up.Read More
When you’re a Yankee reared by a southern woman, you learn to fry apples. My grandmother’s version was a very simple one. That’s where I start on this recipe. Then I added brandy and pecans. It’s quick and easy to make. And it’s the next best delicious dessert to hot apple pie and ice cream.Read More
Wild salmon eggs (caviar) and cream cheese on toast points is an excellent appetizer for holidays, other events or just a self-indulging occasion.Read More
If you’re fortunate to live near a Costco food store, then you know how delicious the food is. Most weekdays they entice you to buy even more with lots of food tasting stations. This is especially true on the weekends when they seem to double the number of tasting stations. Often I come home with at least one food item that I had tasted. This was true for their cranberry walnut round bread which is normally available during the Christmas holiday season.Read More
This ginger sugar walnut is delicously sweet with just a touch of ginger spice to excite the palate. Serve as an appetizer, on a cheeseboard or as a snack.Read More
These jumbo pumpkin cream cheese muffins are 4 inches across the top!! They’re very moist with a perfect sweetness, pumpkin flavor completed with soft texture of the cream cheese filling. Serve as quick breakfast with fruits and coffee or as a snack.Read More
What's special about a Wisconsin State Fair cream puff? It's extra large puff pastry and cold pile-high whip cream. I was able to find a couple of recipes on the internet for the cream puff. And that's what you'll find here, a melding of the two recipes with some tweaking on its preparation.Read More
When you're a yankee reared by a southern woman, one of the many dishes you must learn how to make is peach cobbler. It's most often served with homemade vanilla ice cream. Family picnics always ended with the magical moment of eating peach cobbler and vanilla ice cream--memory making moments that last a lift time.Read More
Gaucamole is a popular and most delicious dip for any occasion! Adding sundried tomatoes to gaucamole amazingly lifts an already exciting flavor.Read More
Ice Cream Sundaes are a favorite summer dessert. They're versatile, fun to make, appetite please and just down right delicious. In my life, anytime is . . . .Read More
First, I must say I love a crostata. And I confess that's because they're easy to make, they have a rustic carefree presentation, and most important, they're delicious. The filling in this one is a cream cheese, not too sweet with a brighten flavor from lemon zest.
If you're not into making your own crust, not a problem. Just purchase a premade pie dough and you're all set to throw together a wonderful crostata.Read More
Chocolate molten lava cakes are simply divine and quite easy to make. This one, made with Grand Marnier liqueur, is particularly delicious. Served with ice cream, raspberries, and a cup of java, it is the perfect ending to a wonderful meal.Read More
When looking for a quick dessert, I like turning to this Easy Ginger Pear Tart. There are so many variations on it that I most often just purchase fresh bosc pears, a ready made pie crust and the rest is right out of the pantry and fridg.Read More
Beautiful cheese boards with their abundance of food items, color and textures are visual feasts. You just wants to dive in and taste as many flavors as possible. Such cheese boards are very large and relegated only to be enjoyed by a large group of people for special occasions.
I make cheese and meat boards for guests or when I need something to take to a party. But I also make them when I don't feel like cooking and just want to relax and munch. Sometimes I make a cheese board when I want to make myself feel special. The making of a small cheese and meat board is easier than you may think.Read More
Bread pudding is an old fashion dessert that saved many old breads. My grandmother saved the ends and edges of white bread, they were the parts I hated. She never told me that children were starving in other parts of the world when I had complained. She simply made bread pudding rich with spices, milk and eggs--which I greedily ate!Read More
Learn how to easily remove pits from and then how to pan grill peaches.Read More
This honey blue cheese spread offers a sweet and salty flavor tamed by cream cheese. A little crunch is added with the walnuts and the endives. The endives also provide a perfect foil with its sweet but gentle bitter taste.Read More
Warning! You'll need a plate or large napkin held close under the chin while eating these juicy sausage and cheese stuffed roasted sweet mini bell peppers.
Inside each pepper is a spicy sausage mix with the nutty flavors of Gruyere cheese and Parmesan cheese. Another layer of Gruyere cheese tops the pepper and is then sent back to oven for melting.
A great substitute for the Gruyere cheese is provolone cheese which also melts and pulls like a stringy cheese. Just remember, Parmesan with it low water content doesn't melt well. Carry it with a cheese that does melt will still allow you to enjoy it.
About mini sweet bell peppers
Vine sweet mini bell peppers are hybrids of bell peppers. But they have fewer seeds and are sweeter. The flavor is mild and not hot. They range in sizes 1-1/2" to 4" in colors of yellow, orange and red. The peppers have a wonderfully crunchy texture, a delicious snack to just eat raw. On the other hand, they're great in almost any dish. Usually available year round, I found a bag of them at a Costo Store.
Check out this You Tube Video and see just how easy it is to make these sausage and cheese stuffed sweet mini bell peppers:
The Recipe (yields 12)
Primary Kitchen Tools: 6-cup cupcake pan, 6 - 4-1/2" square parchment paper sheets, Skillet
Pre-heated oven 400 degrees
12 mini sweet bell peppers, washed and each approximately 2" long
8 ounces spicy bulk sausage
1 shallot, minced
1 very large garlic clove, minced
1 Tablespoon butter
1/2 cup Gruyere cheese, grated
1/3 cup Gruyere cheese, grated (reserved for topping off mini peppers)
1/3 cup Parmesan cheese, grated
1 Tablespoon chopped flat-leaf parsley
1/4 cup flat-leaf Italian parsley, chopped
1 teaspoon crushed red pepper (optional if you want more heat)
Salt and pepper to taste (optional)
Mini Bell Peppers: Line each cupcake holder with one square parchment paper. Fill each cupcake holder with two mini sweet bell peppers. Place the filled cupcake pan on the center rack of the pre-heated oven and bake for 15-20 minutes until the bell peppers are soft. (15 minutes should yield a soft bell pepper but with some firmness. Twenty minutes will of course yield much softer bell peppers but not mushy.) When peppers are cooked, set the pan aside and allow the peppers to cool.
Onions and Garlic: While the peppers are baking, melt butter in a skillet, then sautée onions and garlic until the onions are transparent, about 1-1/2 minutes. Set onions and garlic aside on a dish. Add sausage to skillet, turning and breaking it up into small pieces while cooking. Remove sausage to a bowl when done.
Cheese mix: Mix the 1/2 cup of Gruyere cheese and the 1/3 cup Parmesan cheese in a bowl.
Bringing It All Together: To the sausage, gently mix and stir in each ingredient, the onions and garlic; the cheese mix; and the parsley. Cut off the top for a cap and scrape out any seeds, as well as the inside ribs. Using a small narrow spoon, stuff each pepper up to about a 1/8" of the top. Using the reserved Gruyere cheese, add about a teaspoon or more (or just use your fingers) to the top of each pepper. Put the caps back on each pepper.
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