Holidays
I just love Pinterest! I have been finding a lot of inspiration there lately! This simple appetizer was on my must make soon list! These were very tasty. I also really liked that I can make them ahead and keep them in the fridge until I am ready to bake them!
INGREDIENTS
1 Package of puff pastry (you will only use one sheet for this recipe)
2 cups freshly grated Parmesan Cheese
1 cup Sun dried tomatoes, drained and chopped
Fresh basil, torn
Red chili flakes to taste
1 egg, beaten for glazing
DIRECTIONS
Preheat oven to 400 degree’s (when ready to bake). Roll out the pastry into a thin rectangle. Spread the chopped sun dried tomatoes evenly over the pastry leaving a gap around the edges. Scatter the cheese over the top, followed by the basil and the red chili flakes. Season with salt and pepper. Brush one of the long ends with a little bit of the beaten egg. Now from the opposite side that you brushed with the egg, roll the pastry up like a long sausage until completely rolled. Place on a baking sheet and place the baking sheet in the fridge for about an hour. This will make it much easier to slice. After an hour or so remove from the fridge, brush the roll with the beaten egg. With a sharp knife cut into slices about 1 inch thick, place them on a baking sheet and bake for 15-20 minutes watching close to not burn.
Enjoy!
I first had these delicious bites a number of years ago when a close friend gave them to us for the holidays. I am not sure what reminded me of them this week but as soon as I thought about them, I went to the kitchen to whip up a batch! Great for any party or get together and you can make as big or small of a batch as you like. I like to buy the Ghiradelli bag of chocolate so I can use as much or as little as I like and reseal the bag for later!
INGREDIENTS
Round buttery crackers such as Ritz
Your favorite peanut butter (I used creamy Jiff)
melting chocolate
any decorations you might like to add on top
DIRECTIONS
Start by making peanut butter crackers. Simply spread a small amount of peanut butter in between two crackers and set aside. When you have the desired number of crackers set aside you are going to want to place a cooling rack over a baking sheet and spray with non-stick baking spray. Melt your chocolate until smooth and creamy. Dip the crackers in the chocolate one at a time covering the entire peanut butter crackers. Let the excess chocolate drip off and place on the cooling rack. Decorate with any small decorations you may be using and continue until all of the crackers are covered. Cool in the fridge until chocolate is set. Remove from fridge and serve or place in clear bags to give as a gift!
Enjoy!
If you’re looking for a meatless Monday dish, or in my case, I made this on a Thursday and boy did I take some heat. The two boys in the house were looking for the meat in the dish, but they did not find it here. I will say for all the complaining I took for a meatless dish on a Thursday, they went back for seconds. Even Robby, who claims he does not like onions. ate this without any complaining after the first bite! I have to say I was a little worried about baking this at a high temperature and it not burning but no worries… this onion tart came out fantastic! This would make a great brunch item for any occasion!
These are my caramelized I onions before adding to the tart!
INGREDIENTS
1 Tablespoon olive oil
2 1/2 pounds of onions, sliced
2 Tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 package of refrigerated pie dough (14.1 ounce)
1/2 cup shredded Swiss cheese
1 egg, lightly beaten
DIRECTIONS
Preheat oven to 425 degrees. Heat oil in a skillet over medium high heat, add onions, thyme, salt and pepper. Cook 20 minutes stirring occasionally. Roll dough out on parchment paper lined baking sheet. Put half of the Swiss cheese in the center of the dough leaving an inch and a half of border. Top with onions and top with remaining cheese. Fold pie crust boarder up and slightly over the onion mixture, pleating as you go leaving about a six inch opening in the center. Combine two Tablespoons of water with the egg and brush the egg wash over the dough. Bake for 25 minutes or until golden brown. Cool for ten minutes and slice.
Enjoy!
This recipe is slightly adapted from www.myrecipes.com
I made this recipe a couple weeks ago. I was looking for something that was sweet, but not too sweet. This had fresh strawberries in it with a cheesecake flavor! The recipe sounded delicious and it is a make ahead recipe. Also another bonus in my book! We had our neighbor Randy over so he was my guinea pig for this recipe! Lucky for me and for Randy it was a terrific recipe and loved by all of us. All the plates were licked clean!! This gave us thoughts of summer in this very cold winter! This would be a fantastic summer pool side dessert!
INGREDIENTS
2 pounds of strawberries, cleaned and hulled
2 sleeves of graham crackers
1 8 ounce package cream cheese, at room temperature
1 14 ounce can sweetened condensed milk
2 3.4 ounce packages instant cheesecake flavored pudding mix
3 cups milk (I used 1%)
1 12 ounce carton of fat free Cool Whip
DIRECTIONS
Slice your cleaned strawberries about 1/4 inch thick and set aside. Line the bottom of a 13×9 inch baking pan with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue to mix it on low for 4-5 minutes or until mixture starts to thicken. Fold in two cups of Cool Whip mixing until smooth. Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries slices over cream cheese mixture, top strawberries with another layer of graham crackers then cover with the rest of the cream cheese mixture. Top cream cheese mixture with another layer of strawberries. cover and refrigerate for 6-8 hours.
When ready to serve top with remaining Cool Whip and crushed graham cracker crumbs.
Enjoy!
This recipe can be found at www.southyourmouth.com
Another week another snow storm…ugh. I feel like we are living in an igloo at this point! With another storm and the possibility of power going out I made slow cooker whiskey chicken. The original recipe I looked at called for Bourbon but I did not have bourbon but I did have whiskey left over from another recipe. (Pioneer Woman’s whiskey sliders). This recipe is a little sweet with just a hint or heat, you can add more red pepper flakes if you want more heat! I served this over Jasmine rice and it was not only simple…but also delicious!
INGREDIENTS
3 Boneless, skinless chicken thighs
3 Tablespoons cornstarch
SAUCE
2 cloves of garlic, minced
1/2 teaspoon red chili flakes
1/3 cup apple juice
2 Tablespoon honey
1/4 cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup whiskey
1/4 cup soy sauce
DIRECTIONS
Mix all the sauce ingredients in a medium size bowl. Place the chicken thighs in the slow cooker, pour sauce on top, cover and cook on low for 6-7 hours or on high for three hours. Once chicken is cooked through, remove the chicken from the slow cooker and shred using two forks. While the chicken is still out of the slow cooker combine the cornstarch and three tablespoons of water and whisk it into the sauce that is in the slow cooker. Put the chicken back into the slow cooker and cook on high for one more hour. Serve over buttered pasta or Jasmine rice.
Enjoy,
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