Super Stuffed Jalapenos

Super Stuffed Jalapeno Peppers

Super Stuffed Jalapeno Peppers

 

I found this on Facebook and have no idea how to give credit to but I really just want to eat them!! Jalapenos are one of my favorite foods ever! Stuff them with cheesy amazing-ness and there really is nothing better. This is a super simple, low carb recipe which I cannot wait to try.  My father recently made homemade, bacon wrapped, jalapeno poppers recently and they were to die for so I can only imagine now incredible these are going to be!!

 

Ingredients:
1 lb ground sausage
22 jalapeños (fresh)
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
1. Preheat over 425.
2. Cook sausage until browned and set aside.
3. Mix cream cheese with Parmesan cheese (I would add some of my fave herbs and spices either to the cheese mix or to the sausage just to make it my own)
4. Add cooked sausage and mix well.
5. Rinse jalapeños.
6. Cut each jalapeño lengthwise and remove seeds.
7. Stuff jalapeños with sausage mixture.
8. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Candy Corn Cheesecake, In My Mouth

Candy Corn Cheesecake

Candy Corn Cheesecake

 

 

Tablespoon is at it again with one of my most fave fall candy’s turned into an amazing looking dessert. I refuse to bake it because I am certain I will eat all of it in one sitting so I have asked my father to do it and only give me a few slices to take home while he hides or eats the rest before I get there. The fall is a great time of year for delish foods and super fun. You can practice for the Holidays or re-vamp some traditional ones. Either way anytime I can mix two things that are naturally delicious I am all over it! My round behind perhaps is not.

Ingredients:

CRUST
2 Cups graham crackers, crushed
2 Tablespoons sugar
1/2 Teaspoon cinnamon
6 Tablespoons unsalted butter, melted
1 Pinch salt

FILLING
32 Ounces cream cheese
1 1/3 Cups sugar
2 Teaspoons vanilla extract
1 Cup sour cream
1 Cup heavy cream
4 Large eggs
1 Pinch salt
Red food coloring
Yellow food coloring
Candy corns, for decoration

Directions:
1. For crust, pulse graham crackers in a food processor until they are ground.
2. Then stir in with sugar, cinnamon, a pinch of salt and melted butter.
3. Find a plastic cup and a slightly larger plastic bowl or container that you can cut apart.
4. Set the containers in your springform pan before you add your crust to the pan. Don’t cut out the bottoms yet though for the cup and bowl.
5. Make filling by adding cream cheese and sugar to a stand mixer (or use a hand mixer). Beat the cream cheese until it is light and fluffy.
6. Add in eggs one at a time, followed by sour cream and heavy cream. Then add the vanilla and pinch of salt.
7. Pour filling into your pan without the crust and divide it evenly between the center cup, the middle layer, and outer layer. This is just to make sure you have the correct amount of filling for each layer.
8. Remove the layers and keep the amount of filling separate for each part.
9. Leave the center layer (in the cup) white. Color the filling that is in the middle layer (bowl) with mostly yellow, but a few drops of red until it reaches a deep orange color. Color the outer filling with just yellow. You’ll need a lot of yellow to get a really rich color.
10. Clean out your springform pan now, dry it well, and press your crust into the bottom of the pan. Bake it at 350 degrees for 10 minutes. Then let it cool.
11. Now take your plastic cup and bowl and cut the bottoms out of each. Set them on your cooled crust.
12. Pour the layers into each section. White in the very center, orange in middle, yellow on the outside. Since you already measured the layers, they should be perfect.
13. Remove the dividers in each layer being careful to scrape down the sides of each divider. Then spread out the filling to it’s even. Try not to mix the colors though.
14. Wrap the springform pan tightly in foil and bake the cake in a steaming water batch for 90 minutes at 325 degrees Fahrenheit.
15. Check it and if the cake isn’t mostly firm then bake it for another 20 minutes.
16. When cake is firm, turn off oven heat, and slightly crack the oven door. Let the cheesecake cool slowly in the oven for one hour.
17. Remove cheesecake and let cool at room temperature, then chill for 30 minutes.
18. Remove springform pan and decorate with candy corn
.

Batty Bites

Batty Bites

Batty Bites

 

 

I love this time of year and I know I have mentioned how much I love Halloween. I found this super adorbs simple party fun recipe on All You Magazine. These are the kind of appetizers that everyone will enjoy and you won’t have to spend forever trying to get them right! I also like that they are simple enough to incorporate into other holidays. Add some fun shaped pretzels/crackers/treats and make them reindeer antlers or make a top hat and it can be a leprechaun! You can play with the cheeses and use different colored sesame seeds, nuts, cracker or chip crumbs to compliment the cheese ball. You can also make monster bites or witches maybe vampires and ghosts! Soo much fun! Get creative!

 

 

Ingredients:

1 (4 oz.) package cream cheese, softened
8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto
2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 peppercorns
32 triangular corn chips or any kind of chip or cracker you prefer.

DIRECTIONS:

1. Mash together cream cheese, goat cheese and pesto.
2. Let chill for 40 minutes.
3. Shape mixture into 16 2-inch balls.
4. Roll in black pepper and poppy seeds to cover.
5. Press two olive slices into balls for eyes
6. Place peppercorns in centers for pupils.
7. Insert chip on either side of ball for wings and serve.

Rocky Road Brownie Waffles

Rocky Road Brownie Waffles

Rocky Road Brownie Waffles

 

 

Rocky Road Brownie What!!!! Yes please I would like those in my mouth thank you!!! I understand this is very undiet/unhealthy of me but seriously who is resisting something that looks this delish!!! Not I! I have been having to go to mandatory Sunday Football events which I dislike but I love pretending to be Martha Stewart and bringing fun food for people to pig out about! I am thinking I can make these in a mini version to make it easier for folks to munch on while screaming at their team.

 

Ingredients:

1 (13×9 Family Size) Betty Crocker Low Fat Fudge Brownie Mix
3 whole eggs (called for on the box for cake-like brownies)
1/4 cup water (called for on the box)
2/3 cup vegetable oil (called for on the box)
1/3 cup chopped nuts (walnuts, almonds or pecans)
1/3 cup mini marshmallows
chocolate ice cream syrup (for garnish)
marshmallow creme (for garnish)
extra nuts and mini marshmallows (for garnish)
** If you want to add a little “health” cut up some fresh fruit to put on top so you don’t feel like a complete lard caboose.

Directions:

1. In a large bowl, stir brownie mix, 3 eggs, water and vegetable oil until smooth.
2. Add 1/3 cup of nuts and 1/3 cup of mini marshmallows to batter and stir until evenly distributed.
3. Spray top and bottom plates of a waffle maker with non-stick baking spray and heat to “waffle” setting.
4. Pour batter onto waffle maker and lower the lid.
5. Cook until baked throughout.
6. Carefully remove and place on a cooling rack and cook remaining waffles.
7. When ready to serve, stack 2 or 3 waffles on plate while spreading marshmallow creme between layers.
8. Garnish top with chocolate sauce, nuts and mini marshmallows. (You can serve it with or with out ice cream and if you want to do one waffle at a time instead of a stack.)

Martini Panini

Martini Panini

Martini Panini

 

 

Martini what!!! I am sure we all know that tini’s are one of my most fave things ever but so are yummy and delish Panini’s! You can add or subtract any parts really to make this your own or even try to make a version of “vodka sauce” for a Panini to be dipped into if you aren’t a fan of the idea of mayo-vodka spread. This Panini does however sound amazing and if you could manage to serve it in little martini glasses with perhaps napkins or fries in the cup with them how cute would that be! I can think of plenty of events where this snack would go over just swimmingly!

Ingredients:
1 loaf Rustic French Bread
2 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
2 teaspoons vodka
“>vodka
1 teaspoon fresh lemon zest
4 or 5 thick slices pancetta, cut into thirds (if you do not like pancetta you can use ham or turkey as well even red peppers if you want to go the vegetarian route)
1 cup arugula
10 green olives, for garnish

Directions:
1. Use a brush to lightly brush on a small amount of olive oil on to each side of the bread while Panini maker or oven is heating up.
2. In a small bowl, whisk together the mayo, vodka and lemon zest.
3. Place the side of the bread with oil is on the grill or Panini maker, and layer with arugula, pancetta and a good drizzle of the vodka mayo. Place the other slice of bread on top, oil side up. Repeat as many times as you can to fit the sandwiches on the grill.
4. Grill for 3 minutes on each side or use a Panini press!
5. Garnish with olive-speared toothpicks and serve immediately.
Feel free to add particular dips or garnish that suits you or your party! Change it up and have fun with it!!

Red Velvet Cream Cheese Brownies

Red Velvet Cream Cheese Brownies

Red Velvet Cream Cheese Brownie

 

 

I am not always a huge fan of red velvet but for my birthday my father made me some of the most amazing red velvet cake with cream cheese frosting I have ever had in my life. Now I seem to be craving it. I have been looking for super delish recipes to try and see if I can perfect this red velvet amazingness before my father does. You could say we are a bit competitive especially when it comes to food. This morning I saw this recipe someone had shared on Facebook and the photo alone makes me want to lick my computer screen.  I have no idea where this recipe is from or if it is good but if the photo is any indication these brownies are going to be super yum.

Ingredients:

1 Duncan Hines Red Velvet Cake Mix
3/4 cup butter, after melted
1 egg
1/2 cup water
1 cup semi-sweet chocolate chips

Filling Ingredients:
4 ounces of cream cheese, softened
1 egg
3 tablespoons sugar
1/4 teaspoon vanilla

Directions:

1. Preheat oven to 325 degrees.
2. Mix the first 5 ingredients and pour into a 9 X 12 glass baking dish

Pour this over & across the brownie mix. Take a knife & swirl through mix making a marbled design.
Bake for 40 to 45 minutes or until toothpick in center comes out clean. Cool completely.

Strawberry, Avocado and Kale Salad

Strawberry-Avocado Kale Salad

Strawberry-Avocado Kale Salad

 

 

I love the summer for finding interesting mixes of fruits and vegetables. I feel like you can get away with odd pairings of fruits and vegetables more in the summer than you can in the winter because you don’t have to cook things so flavors and textures don’t have to mix in ways that might not taste/look so great. This salad happens to be super quick and easy but sound so fancy everyone will be very impressed when you serve it.

 

Ingredients:

1 bunch kale, stems removed and leaves torn or chopped
2 cups sliced strawberries
4 slices cooked/very crispy turkey bacon, crumbled
1/2 cup plain Greek yogurt
2 tablespoons granulated sugar
2 tablespoons white wine vinegar
1/2 teaspoon poppy seeds
salt and pepper, to taste
1 ripe avocado, sliced

Directions:

1. Measure out about 6 cups of kale; toss strawberries in a large bowl.
2. Next, in a small bowl, stir crumbled bacon, Greek yogurt, sugar, vinegar, poppy seeds and salt and pepper together.
3. Leave dressing in the refrigerator to cool for a while settle together.
4. Top salad with avocado slices and mix in slowly
5. When you are ready to serve you can either mix in the dressing or leave it on the side for everyone to add as little or as much as they would like to their salad.

Lemon Basil Cookies with Edible Flower Garnish

Lemon Basil Cookies with Edible Flower Garnish

Lemon Basil Cookies with Edible Flower Garnish

How awesomly fun and exciting are these cookies!!!! The garnish is not only beautiful but edible too without having to be a professional to do it!. I found this really fun and very interesting recipe at one of my fave websites tablespoon.com. You don’t see desserts like this everyday! I love how creative/simple this dessert is not to mention original. Your guests will be shocked and wonder how you managed to be so awesome!

Ingredients:

1 pouch shortbread cookie mix
1 cup butter, softened (not melted)
2 tablespoons chopped fresh basil leaves
1 grated lemon peel
sugar
honey
edible flowers

Directions:

1. Heat oven to 400°F.
2. In medium bowl, stir cookie mix, butter, lemon peel and basil until soft dough forms.
3. On work surface sprinkle lightly with flour, roll dough 1/8 inch thick.
4. Cut with 2 1/2-inch scalloped-edge round cookie cutter dipped into flour.
5. Place 2 inches apart on ungreased cookie sheets.
6. Sprinkle cookies with sugar.
7. Bake 6 to 8 minutes or until edges are light golden brown.
8. Cool 2 minutes; remove from cookie sheets to cooling rack and then let cool completely, about 15 minutes.
9. Brush backs of flowers with honey. Top each cookie with flower, honey-side down.

**Substitution chopped fresh rosemary for the basil.

FLOWER INFO: Did you know that there are a variety of edible flowers? Other edible flowers to try are nasturtium, impatiens and squash flowers. Don’t use flowers from your local nursery as they contain pesticides. Remember to only eat the petals!

Pretty Delish Pink Grapefruit Margs

Pretty Delish Pink Grapefruit Margs

Pretty Delish Pink Grapefruit Margs

 

I have been drinking pink grapefruit juice quite often lately. I am not sure if it is the warm weather or the fact that it is pink but I am loving it lately.  You know I love Summer, pink and pretty drinks! Margs are an essential part of good summer fun! They can be frozen or chilled, you can use a multitude of ingredients and can make them super pretty.   They are most definitely one of my favorite party drinks.  They are even delish when they are non-alcoholic.

 

 

Ingredients:

1 cup ruby red grapefruit juice (ruby red is sweeter and makes a better tasting drink)
1/2 cup fresh squeezed lime juice (about 4 limes)
1 cup triple sec orange liqueur
3 cups ice
1 cup silver tequila
1 lime cut in wedges, optional Kosher salt.

Directions:

1. If you prefer to rim the glasses take a lime wedge and rim, then dip in pink sanding sugar or you can use salt, if you do not like a salted or sugar rim you can sprinkle a touch of salt in each glass.
2. Combine the grapefruit juice, lime juice, triple sec and ice in a blender. Pour into a large pitcher (or just keep it in the blender) and pour in the tequila, stir.
3. Add pink edible glitter to the blender to mix in the drink or add it to the sugar to salt/sugar you rim the glass with to add some sass to your classy marg!

* This recipe comes from the Barefoot Contessa

Tomato & Olive Lady Bug Baguettes

Tomato Olive Lady Bug Baguettes

Tomato Olive Lady Bug Baguettes

 

 

How cute is this idea for spring?!?! I love making fun finger foods for parties. The more creative the more fun I think it is. I love going to a party or even a dinner where someone has put a little extra thought into what they are serving by making it designed. I know it isn’t always easy and not everyone has the time but if you do why not play with your food? Every little ounce of effort counts and your guests will appreciate it.
This is a great way to get kids interested in eating foods they might not other wise be interested in. People and children alike tend to eat food that is attractive or fun looking. You can get people to try new things just by you being creative.

 

 

 

Ingredients:

Baguette
Cherry Tomatoes
Black Olives (pitted)
Flat Leaf Parsley
Chive Cream Cheese (any flavor you prefer really)
Smoked Salmon

Directions:

1. Cut the baguettes an inch to 2 inches in thickness
2. Toast the pieces lightly just so they have enough crunch but not so they get completely toasted.
3. Cut cherry tomatoes in half and de-seed (cut long ways so one side lays flat)
4. Cut black olive in half, through the middle, then cut that half in half as well.
5. Spread cream cheese on to baguette, just enough to lightly cover the bread
6. Place a piece of smoked salmon on top of the cream cheese
7. Next is a few pieces of flat leaf parsley on top of the salmon
8. Add the tomato and olive for the lady bug body.
9. Lastly, using a tooth pick use some cream cheese to make the eyes and do the same all over the tomato. Cut up tiny pieces of olive to use as the dots for the lady bugs back.