Baked Pepper Pecan Brie

Happy Holidays to all. I know I have been such a slacker in the blog world. Since going back to work, I just haven't had many opportunities to try new recipes. Anyways, Here is a easy and delicious appetizer recipe for your next Holiday party.

Pepper Pecan Baked Brie
Adapted from Pampered Chef Recipe

• 1/2 cup pecans roughly chopped


• 1 jalepeno, stemmed and seeded


• Heaping 1/4 cup of apricot preserves (I use more :o))


• 1 (4 inch) 8 oz round of brie cheese, room temp


• Crackers or french bread slices

Preheat overn to 425. Finely chop jalepeno. Mix jalepeno and apricot preserves together. Cut brie in half. Place one half on a pizza stone or baking dish. Cover with half of the apricot mixture and top with some pecans. Lay other half ontop and add remaining apricot mixture and top with rest of pecans. Bake in oven until brie gets soft. Keep an eye on it as you don't want it to completely melt in the pan or you will have a ugly mess.

Serve with crackers or you can bake some french bread slices up and serve along with the brie.

Enjoy!

Lasagna Cupcakes

A friend from Facebook had posted a link to a recipe that looked fun to make. The kids and I decided to make them tonight and see how they come out.



Lasagna Cupcakes

• 1 jar of spagetti sauce or homemade sauce


• 1 container of ricotta cheese


• 1 cup of Mozzerella cheese


• 1 pkg Won Ton wrappers; round ones

Grease the inside of a standard cupcake pan. I drizzled a little in each spot and generously rubbed it all over the inside of each cupcake opening.


Put one won ton wrapper in the bottom. Then layer with sauce, ricotta cheese and mozerella cheese. Then add another won ton wrapper ontop and press down gently and apply the layer one more time.


Bake in the oven for 15-20 minutes. Let cool before removing from muffin tin.


Variations: You can add spinach, roasted vegies use your imagination.



Here is the link I got the recipe from Thank you Michael Pusateri! : http://www.cruftbox.com/blog/archives/001618.html

Super Bowl

Super Bowl Sunday is coming up really soon. For some of us it's all about the game and of course there is some of us who look forward to the food (hee hee). With that being said, here is one of my favorite dips. It was adapted from Pampered Chef. This is a Taco Dip which is served hot. It so addictive. Try it this Super Bowl Sunday and serve your "Touch Down Taco Dip"

"T's" Pizza Dip

This is a dip that my friend Tina makes all the time and it gets rave reviews ALWAYS. You can do your own variation of it adding different toppings of your choice but I am the kind of gal who likes to keep things simple. Here is my version of the Pizza Dip.

Pizza Dip

• 2 (80z) Cream Cheese; softened
• 1/2 tsp Italian Seasoning (McCormick)
• 3 garlic cloves, pressed or crushed
• 1 jar pizza sauce
• 1/2 onion chopped
• 1 cup Mozzerella cheese; shredded
• Pepperoni (they have some cool mini ones in the grocery store) any will do.

Directions:

1. In a bowl mix cream cheese , italian seasoning and Garlic. Spread into a baking dish.
2. Pour pizza sauce over top and spread evenly over cream cheese mixture.
3. Spread chopped onions over sauce evenly.
4. Top with cheese and pepperoni.
5. Now you can add whatever extras you want like: Olives, Bell Peppers etc... its all up to you

Bake at 350 until cooked through. Serve with Tortilla chips.

Halloween Spider Eggs

These were some fun eggs me and alyssa made for her soccer party. We were really happy with the way they came out. We used olives to make the spiders.

Deviled Eggs

1. Store your eggs in the carton sideways in the fridge (see pic below). this will center the yolk.

2. Place eggs in pan and cover eggs with cold water. Bring water to a boil.

3. Once water is rapidly boiling, shut off heat and cover with lid. Let sit for 15 minutes.

4. Drain and run cold water over eggs until completely cooled.

5. Peel eggs and cut in half. Remove yolks from the centers and place in a bowl.

6. Mash eggs add ingredients and mix well.

Ingredients:

• 12 eggs; boiled
• 2-3 T Mayo (add one at a time to get desired consistency)
• 1 tsp pickled relish
• 1/2 tsp sugar
• Couple drops of yellow mustard (I use for color)

Note: On ingredients, add a little at a time so you don't make too wet. You may end up adding more mayo or other ingredients to your taste.

Jalapeno Popper Dip

If you like Jalepeno Poppers you will love this dip. This is a recipe which I obtained from http://www.allrecipes.com/ it is so good. Bring this to your next event and it will be a sure hit.

Jalepeno Popper Dip

2 - 8oz cream cheese; softened
1 cup mayo
1 (4oz) can green chilies; drained
1 (4oz) can jalepeno's (I only use half) recipe called for 2 ounces and couldn't find 2 ounce cans
1/2 cup grated parmesan
1/2 cup panko bread crumbs (plain)

Combine the first 4 ingredients. in a bowl and mix thouroughly. I use a hand mixer seems to mix easier that way. Place mixture in a 8x8 baking dish. In a seperate bowl; mix parmesan cheese and bread crumbs. Sprinkle the parm/bread crumb mixture over dip. Bake at 350 for 20 minutes or until bubbly and lightly browned on top. Serve with frito's or corn chips.

Caprese Bites

Back from a mini vacation which was well needed. Here is a easy and quick summer appetizer that impresses and is easy to make.

Caprese Bites

1 package of bite size tomatoes (Trader Joes) Not cherry tomatoes they are a little bigger.
1 container of (Trader Joes) Marinated Mozzerella Balls.
1 package of basil leaves

Instructions:
Wash the tomatoes and scoop out the inside pulp. Take one basil leave and place around one mozzerella ball and push into the tomatoe. Drizzle a little of the marinated olive oil from the mozzerella container over tomatoes. You can drizzle a little balsamic vinegar to add a extra punch or serve as is.

Great no cook simple appetizer for those hot summer days.

Great Summer Dip

This dip is great to serve in the summer. It's a cold delicious dip that makes a large batch. Shared with me by my friend Tricia George.

My Favorite Cold Corn Dip

1 cup mayo
8 oz sour cream
2 to 3 cujps grated cheddar cheese
1 bunch of green onions; sliced thin
24 oz can Mexicorn
4 oz can diced jalepeno
4 oz can green chilies
1 tsp sugar
splash of tabasco

Drain liquid from corn, jalepenos and chiles. Mix everything together and chill for 2 hours or overnight is best. Serve with scoops or Fritos.