Jalapeno Poppers – Three Ingredient Recipes

Jalapeno Poppers - Three Ingredient Recipes

Why would I not choose Jalapeno Poppers for my Letter J for the Blogging A to Z Challenge? I seem to use Jalapeno’s for the letter J every year. Obviously either I’m not creative or I really love Jalapeno’s. (It’s the second one, btw) Last year I made these delicious Spicy Jalapeno Bacon Deviled Eggs and the previous year, I made these Quick and Easy Jalapeno Poppers (different from these, and the photos made me cringe lol, my how things have changed – I still love a good close up shot, but man oh man… those need to be redone haha)

These fun Jalapeno Poppers are seriously spicy and delicious and have… drumroll please … only THREE ingredients.

… 

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Baked Potato Chips with Gorgonzola Cheese Sauce

Baked Potato Chips with Gorgonzola Cheese Sauce

 Our weather has finally took a nice turn. We are expecting temps in the 50′s this week, which sounds silly because that isn’t THAT warm but when you go from below zero only a week ago, to this, I’m quite satisfied. To celebrate, I considered treating myself to a move to a warmer climate, but that’s really expensive, so instead I went with these yummy baked potato chips smothered in a Gorgonzola cheese sauce, bacon and chopped green onions. It was a much less expensive treat and by far, tastier than a move.

And did I mention how easy they are? Simple. Especially if you have a mandolin slicer to cut the potatoes with.  However if you do use a mandolin slicer, be careful and don’t slice your finger open. I may or may not have a battle wound from these lovely little morsels of goodness. You should pay attention to what you are doing and not get caught up having a conversation with someone while using it. I’m just sayin’.

What I love about this particular recipe, is that you change the cheese used, and make any type of sauce you’d like. This means you can have just about any cheesy goodness you crave and don’t have to splurge on Gorgonzola or even use Gorgonzola if you don’t like it.

So wanna know how to make it?

Baked Potato Chips with Gorgonzola Cheese Sauce

5.0 from 4 reviews

Baked Potato Chips with Gorgonzola Cheese Sauce
 
Prep time
Cook time
Total time
 
Easy baked potato chips smothered in a Creamy Gorgonzola Cheese Sauce and topped with crisp bacon and chopped green onions. Delicious!
Author:
Serves: 4
Ingredients
For the Baked Potato Chips:
  • 3-4 russet potatoes, sliced very thin on a mandolin
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon of pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
For the Cheese Sauce:
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ cup hot milk
  • 2 ounces Gorgonzola cheese, crumbled
  • 3 green onions, chopped thin
  • 4 slices bacon, cooked and crumbled
Instructions
For the Baked Potatoes:
  1. Preheat your oven to 400 degrees. In a large bowl, toss the sliced russet potatoes with your olive oil, salt, pepper, garlic powder and onion powder.
  2. You need cooling racks for this. You need to place two to three cooling racks on top of two baking or cookie sheets.
  3. Spray the cooling racks with non-stick cooking spray.
  4. After you have tossed the potatoes with all the seasonings and olive oil and they are well coated and distributed nicely, layer the potatoes slices individually on the cooling racks, keeping them from touching each other. You need about a ¼ inch space between them on all sides. This will keep them from being soft, you want them crisp.
  5. Bake for about 8-12 minutes watching them carefully. You want the edges to begin curling up. If you don’t remove them on time, they will burn quickly. As soon as you see them all curling (all of them!), turn the oven off, open it and release a little heat and then close it back up. Let them sit in there for about 30 minutes to continue getting crisp. (check on them a few times to make sure they aren’t still “cooking and burning”.
For the Cheese Sauce:
  1. In a small pot on the stove, melt the butter over medium. Quickly whisk in the flour as soon as it’s melted. Cook for about 60 seconds. Turn the heat down to low and whisk in the milk a little bit at a time. make sure any lumps are whisked away, working as quickly as you can but making sure it’s blended well.
  2. Bring to a low simmer, and cook for about 1-2 minutes or until it’s thickened.
  3. Add the Gorgonzola and whisk until thick and creamy with no lumps.
  4. Add a little salt and pepper to taste. Remove from heat.
To Serve:
  1. Place the chips on a plate, drizzle with half the Gorgonzola cheese sauce across them.
  2. Add more chips on top and then drizzle the rest of the Gorgonzola Cheese sauce, topping with the bacon and green onions.
  3. Enjoy!!

 

Baked Potato Chips with Gorgonzola Cheese Sauce

Skinny Game Day Guacamole Potato Skins #SundaySupper

Skinny Game Day Guacamole Potato Skins

It’s Game Day! And there is no shortage of great food on any given game day. I am not a sports girl, I am not even a football fan. If you’ve been reading my blog for any length of time, you’d know I’m not much of a sports fan to begin with. So why am I excited about the super bowl? Or any game day for that matter?

I go for the food! haha And the friendship and fun. But mostly the food. :)

This year I am heading to a friends for the Super Bowl, and I’m taking along a big batch of these I made up this morning. I know they will be a hit!

These Skinny Game Day Guacamole Potato Skins are the perfect addition to any game day fare! And they are super easy, can be changed up in so many ways and are bite size which makes them even better! Plus they have avocado. And avocado (or guacamole) might just be my one weakness. I can eat avocado daily and never tire of it!

I will warn you. Make lots of these. They go super fast! I’ve made huge platters of them before and within 15 minutes of setting them down, they were gone! I always prepare some extra potatoes ahead of time so it’s not too hard to whip up another big batch. Even the guys love these, so be prepared.

4.9 from 7 reviews

Skinny Game Day Guacamole Potato Skins #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 mini skins
Ingredients
  • 12 Yellow Baby Potatoes
  • Olive oil
  • Salt and Pepper
  • ¼ cup of Pancetta, roughly chopped
  • 1 cup of your favorite guacamole
  • ½ cup shredded mexican cheese
Instructions
  1. Preheat your oven to 400 degrees.
  2. Clean the whole potatoes, dry and rub olive oil around them.
  3. Place them on a baking sheet and bake for 35 minutes or until you can press gently and feel they are tender.
  4. Remove them from the oven and allow them to cool until you can handle them.
  5. Slice them in half, lengthwise and scoop out the flesh. Don’t scoop it all out, you need “walls” to hold the potatoes up. I use a melon baller and run it through once to get a small amount. Save the extra potato in a bowl and make some mashed potatoes! Yum!
  6. Place each of the cut potatoes back on the baking sheet, with the flesh side facing up. Rub olive oil across the tops.
  7. Chop the Pancetta… and allow to crisp in a skillet over medium high heat.
  8. Drain and allow to cool slightly.
  9. Fill each of the potato skins with a little bit of pancetta, then some shredded cheese. Pop them back into the oven for about 5-10 minutes, just until the cheese is melted.
  10. Remove and allow to cool just a bit.
  11. Top each potato skin with a dollop of guacamole, sprinkle the top with shredded cheese, onions or even more pancetta.
  12. EAT!!!

Skinny Game Day Guacamole Potato Skins

Check out this week’s FANTASTIC Game Day Eats!

Game Day Appetizers:


Game Day Entrees:


Game Day Desserts:

 

sundaysupper movement

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Cheesy, Tortellini Tapas & Spicy Ranch Dip #SundaySupper

Cheesy,-Tortellini-Tapas-&-Spicy-Bacon-Ranch-Dip

When I heard today’s #SundaySupper theme was Tapas I was so excited. Who doesn’t love bite size goodness that just pairs perfectly with a cocktail, glass of wine or with anything really. I love the appetizer, small bite appeal of a Tapas recipe.

These fun Tortellini Tapas are perfect for any get together, they fry up nice and crispy on the outside and soft and cheesy on the inside with a tangy flavor brought on from the ranch. I fry them in peanut oil, just to be a tad healthier with the whole ‘fried foods’ thing.  They serve beautifully with this delicious spicy ranch dip and are a huge hit.

Put a platter of these gems on any table, with some toothpicks and watch how fast they disappear.

I cannot get over all the amazing recipes in today’s lineup of Tapas goodness. Be sure and scroll down to check out what everyone else brought to our Tapas party!

Cheesy, Tortellini Tapas & Spicy Ranch Dip
 
Author:
Ingredients
  • 1 (9-ounce) package of refrigerated cheese tortellini
  • 2 cups of Homemade Buttermilk Ranch Dressing, divided*
  • 1 Tablespoon of cracked black pepper, divided*
  • 2 large eggs
  • 2 cups dry breadcrumbs, I used Garlic Herb Bread Crumbs from Progresso but any flavor or type will do.
  • ¾ cup buffalo wing sauce
  • ¼ cup chopped fresh cilantro
  • 2 cups peanut oil, for frying
Instructions
  1. Prepare tortellini according toe package directions.
  2. Drain and allow the tortellini to cool.
  3. In a medium bowl, whisk together 1 cup of ranch dressing with the 2 eggs and 3 teaspoons of cracked black pepper. Whisk until well blended.
  4. Add the tortellini and allow to soak in the dressing for 10 minutes or so.
  5. Drain the excess dressing and dredge the pieces of tortellini in the breadcrumbs.
  6. Place the coated tortellini on a large covered or greased baking pan.
  7. Put the pan in the refrigerator and allow them to chill for at least 1 hour.
  8. Mix the rest of the ranch dressing, buffalo wing sauce, 3 teaspoons of cracked black pepper and the cilantro together and chill for 1 hour.
  9. Pour the peanut oil into a pan on the stove or a dutch oven. Heat to 375 degrees. Fry the tortellini in small batches until it is golden. Drain well on paper towels.
  10. Serve with the awesome chilled dip.

 

Cheesy,-Tortellini-Tapas-&-Spicy-Ranch-Dip

 

A Table Full of Tapas:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

Plus, Martin Redmond is here to share the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Be sure to come back this Sunday to get the links to the recipes you’re looking forward to trying the most! What are your favorite Tapas? Have you ever been to a Tapas Bar…or better yet, eaten Tapas in Spain!? We’d love to hear about your experiences and favorite Tapas recipes.

sundaysupper movementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Saucy Roast Beef and Swiss Sliders #SweetEatsHolidayTreats

Saucy Roast Beef and Swiss Sliders

Welcome to Day 11 of the 12 Days of Sweet Eats and Holiday Treats Link Up!

Christmas Graphic Gingerbread Caramel Popcorn #SweetEatsHolidayTreats

Wait, what? It’s Day 11 and that means, tomorrow is the last day of our 12 Days of Sweet Eats and Holiday Treats.  I’m going to be so sad when it’s all over but I have collected a nice group of recipes to make and try and share down below in the linky. I do hope you will link up your favorite Holiday Treats, Crafts, Decorations or DIY Holiday projects to the party. There are really no rules, would just be nice if you stopped by and visited the other hosts too.

They have awesome treats in store for you as well!

Saucy Roast Beef and Swiss Sliders

These little slider gems are a huge hit with friends and family this time of year and they are SUPER easy to make. You can (and should ha!) make several pans because they go fast in a crowd and people will come back for them again and again.

Saucy Roast Beef and Swiss Sliders

5.0 from 2 reviews

Saucy Roast Beef and Swiss Sliders #SweetEatsHolidayTreats
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 sliders
Ingredients
For the sandwiches:
  • 24 Hawaiian rolls
  • 24 slices of Roast Beef
  • 24 slices Swiss cheese
For the sauce:
  • 4 teaspoons of dijon mustard
  • 4 Tablespoons of melted butter
  • 2 teaspoons of onion powder
  • ½ teaspoon of Worcestershire sauce
  • 1 Tablespoon of poppyseeds
Instructions
  1. Preheat the oven to 350˚F.
  2. Cut he Hawaiian rolls in half.
  3. Fold a slice of roast beef in half to fit on each Hawaiian roll, and the top with a slice of Swiss.
  4. Return the top bun to the sandwich.
  5. Repeat with all the remaining sliders.
  6. Place the sandwiches in a baking pan, 12 in each.
  7. Combine the mustard, butter, onion powder and Worcestershire sauce.
  8. Drizzle the sauce over the tops of the slider buns. Sprinkle generously with poppy seeds.
  9. Cover your pan loosely with tin foil and bake for 10-12 minutes. Remove the tin foil about 8+ minutes in.
  10. Serve hot!
Saucy Roast Beef and Swiss Sliders

Don’t forget to link up your own fun Sweet Eats and Holiday Treats. Anything goes… share holiday decorations, projects, crafts, DIY and of course, recipes. Link up below and be sure to check back tomorrow for another fabulous holiday recipe. Also please don’t forget to go check out Pam and Micha too!

Potluck Corn, Black Bean & Cilantro Salsa Dip for a Crowd + Crock-pot #Giveaway

Potluck Corn, Black Bean & Cilantro Salsa Dip for a Crowd + Crock-pot Reviewdisclaimer

Welcome to Week 5 of our Holiday Progressive Dinner!

I am so excited you are joining us again, and hope you’ve already checked out the previous weeks, but if you haven’t… here’s a recap:

Today’s sponsor of the Holiday Progressive Dinner Blog Hop series is Crockpot. And not just ordinary old crockpot. Nope.

Have you seen this awesome Crock-Pot Hook Up Connectable Entertaining System. Seriously for a family of our size and the fact that we love to entertain… it’s just the perfect solution!

Crock-Pot Hook Up Connectable Entertaining System

I received the metallic copper and I just love the color, it looks great in my kitchen and just looks great in any situation. But there are 4 colors total: Metallic Sage, Metallic Black, Metallic Copper and Metallic Blue. Something for every kitchen.  I used them immediately when I got them, and you will see plenty of these babies in several upcoming recipes, but specifically the last week of our Progressive Dinner has a recipe made specially to go with these wonderful crock-pots!

Every person that has seen my system all set up when they come to my house, has almost immediately asked where I got it and how they can get some. While you can run to the store and get your own set of this must have kitchen entertaining system, you also have a chance to win some below. More on that in a moment.

So let’s talk about the system. My absolute favorite part of this whole set is the fact that it is ONE outlet. ONE. And the three pieces connect together, but they have the ability to hold 6 using only ONE single outlet! Seriously, in my kitchen that’s like divine intervention right there. They are simply designed to be fully customizable and work any way you need them to.

The smaller double oval crocks are perfect for dips, sauces and small appetizers. The 2-quart round crock is perfect for side dishes, soups, stews and chilis. The 3.5-quart oval crock is perfect for the main course. With the ability to add three more, you have everything you need for a full meal for entertaining. Let’s learn a little more.

  • They have a High, Low and Warm setting.
  • The interior removable stoneware and glass lids are dishwasher-safe.
  • They stack on top of each other for easy storage.
  • The cord is designed to pull out for use with standard outlets and easily stores inside the base when you are actually connecting multiple units together.
  • Beautiful color choices that look great for entertaining
I loved the recipes that were included too, and I’m quite sure we will be trying some very soon, though you can use any recipe that needs to be slow cooked, in these babies.

Want to win your own Crock-Pot Hook Up Connectable Entertaining System?

When you’re finished checking out the recipe below, you can enter to win your own Crock-Pot Hook Up Connectable Entertaining System! Just scroll to the end of the post and you’ll find the rafflecopter. Good luck!

Let’s talk this awesome Potluck Corn, Black Bean & Cilantro Salsa Dip for a Crowd

Potluck Corn and Bean Dip for a crowd

Today for our 5th week, I am bringing a GREAT potluck dish. I have chosen Corn, Black Bean and Cilantro Salsa Dip for a Crowd.

We are always feeding a crowd, and I need an inexpensive option to feed so many people. After all, my family alone accounts for 7 people, so you know… we can put a HUGE dent in any recipe. haha

This is easy to make, tastes great and is a huge hit.

5.0 from 3 reviews

Potluck Corn, Black Bean & Cilantro Salsa Dip for a Crowd + Crock-pot #Giveaway
 
Prep time
Total time
 
The perfect dip recipe to feed a large crowd.
Author:
Recipe type: Appetizer
Cuisine: Mexican
Serves: 16-20
Ingredients
  • 2 (15 ounce) cans of corn, drained
  • 2 (15 ounce) cans of black beans, drained and rinsed
  • 4 (3.8 ounce) cans of Mario Olives, Black, Sliced – 3.8 oz
  • 1 (14.5 ounce) can of diced tomatoes, drained (for more flavor, choose a flavored variety)
  • 1 cup of red or white onion (about a medium onion), finely chopped
  • 1 cup of finely chopped cilantro
  • 2 red bell peppers, seeded and chopped
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • Tortilla chips, for Serving
Instructions
  1. In a very large bowl, combine the corn, black beans, olives, diced tomatoes, onion, cilantro and peppers. Toss well.
  2. In a separate bowl, combine together the sour cream, mayo, red wine vinegar, cumin, chili powder and garlic powder. Combine well.
  3. Toss the sour cream mixture with the corn and black beans mixture gently, until coated.
  4. Serve with homemade tortilla chips.
  5. Can be refrigerated covered tightly for up to 5 days.

 

Potluck Corn and Bean Dip for a crowd

Don’t forget to check out the rest of the recipes in today’s progressive dinner!

Holiday Progressive Dinner Week 5 Recipe Links

Potluck Dishes to Get You through the Holiday Rush

Crock Pot Meatballs and Loaded Baked Potato Casserole
at Busy-at-Home

Famous Dirt Dip
at Adventures in All Things Food

Easy Apple & Cranberry Compote
at Flour on My Face

Potluck Corn and Black Bean & Cilantro Salsa Dip for a Crowd
at Daily Dish Recipes

Nacho Bar
at The Gunny Sack

It’s time for a giveaway!

a Rafflecopter giveaway

Bacon Ranch Puffs for Wayback Wednesday

Today for Wayback Wednesday, I’m bringing some Bacon and Ranch Cheese Puffs, a great holiday appetizer.

Wayback Wednesday – Resurrecting Recipes

There are so many recipes to be found around here, and there are many methods for finding them. I have a search box on my sidebar to the right. I have a visual recipe index linked on the navigation bar and I have a recipe box and I have links to the more popular categories. Even with all the methods to find them, some of them just simply get lost here on the blog and need a little dusting off and to be remembered. Taking a cue from many of my friends in the food blogging world, I am jumping on the Wayback Wednesday band wagon (is it a band wagon? I don’t even know) and am going to resurrect some recipes from this blog.

Bacon and Ranch Puffs

Today’s recipe is a great holiday appetizer recipe for entertaining whether it be for Thanksgiving, Christmas or what I originally made it for Valentine’s Day.

This is an easy appetizer for any event or holiday get together. It’s a favorite among my family and friends and I’m constantly asked to bring it. It was originally inspired by a Campbell’s Kitchen recipe, but it is very different here.  Bacon and Ranch Pastry Puffs are made with puffy pastry and the topping can be used as a dip separately. Almost like two recipes in one.

Get the recipe for Bacon and Ranch Cheese Puffs.

Looking for more great holiday appetizer ideas and recipes?

Asparagus Dip Buffalo Chicken Dip with Ranch Cheesy Pull Apart Bread Sandwich Pinwheels Roll Ups Appetizer

Pictured above:

Favorites from around the Web:

Cream Cheese and Pimento Stuffed Celery  Fried Stuffed Olives Strawberry Mozzarella Flatbread Spicy Cranberry Relish

 Have you found anything interesting this week? Please feel free to share in the comments!

Bacon and Egg Breakfast or Brunch Pastries #PuffPastry

Bacon Egg Breakfast Brunch Pastries

What’s bite size, melts in your mouth, tastes undeniably scrumptious and looks both adorable and elegant? A breakfast baked in a puff pastry, that’s what. When I was asked to create something with puff pastry for the holidays, I considered a dessert for only a moment, before deciding I really wanted to make something savory.

I came up with loads of ideas, because there are just so many wonderful and fun things you can do with puff pastry and they are all amazing. But I have a holiday brunch coming up and I wanted something a little more grown up, savory and elegant to serve to my guests.

With the holidays right around the corner, we have get together’s, parties and brunches galore in the month of December and I wanted to find something that was easy and versatile to bring with me to as many of them as I can. Taking an older recipe and changing it up to include the Puff Pastry was the smartest thing I could have done to this recipe. It changes the flavors drastically and only for the better and my kids said it tastes like an appetizer from a fancy restaurant. Well, thank you. That’s what I was going for.

I have a fantastic recipe for a fun breakfast of Bacon & Egg Muffin Cups that are baked in a muffin tin, and I have been trying to come up with ways to mature them a little, to make them a bit more grown up. I set out to the store to pick up some Puff Pastry Cups and was disappointed to find they were out of everything and all they had left was the puff pastry shells. But to be honest, with this recipe, the shells are perfect. They were the best way I could make these fun kid friendly treats into delicious elegant brunch worthy bites with only a few minor tweaks.

I absolutely love Puff Pastry and think it is one of those completely versatile ingredients that can be added to both sweet and savory and just tastes so amazing with both. They come in sheets, shells and cups and they make creating recipes a real joy in the kitchen. There is something for everyone and every recipe. You should go like Puff Pastry on Facebook to get great tips, recipes and more!

Bacon and Egg Breakfast or Brunch Pastries

Printable Recipe Below

Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.

Set out 12 Pepperidge Farm® Puff Pastry Shells or Cups and allow them to thaw for about 20 minutes at room temperature.

They will not be fully thawed.
When you’re ready, place them on the cookie sheet and bake them for 10 minutes.

Bacon Egg Breakfast Brunch Pastries

While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color.

Add the onion and green pepper and beat again for about 30 seconds.

At the 10 minute mark, remove the puff pastries from the oven.

Remove the lids of the puff pastry.
I just tossed them, but you could potentially eat them because mine were all cooked.

Bacon Egg Breakfast Brunch Pastries

Using a scoop or a large spoon, spoon the egg mixture into the already puffed up cups. Make sure you get some of the onion and green pepper in there. Add some bacon to each cup, pushing it down inside. Yes, I made a mess, but it really doesn’t matter.  I wanted to make sure they were full.
Bacon Egg Breakfast Brunch Pastries \

Put them back in the oven for 15-20 more minutes or until edges are golden and eggs are cooked.

Bacon Egg Breakfast Brunch Pastries

Serve and Enjoy!

Bacon Egg Breakfast Brunch Pastries

Bacon and Egg Breakfast or Brunch Pastries #PuffPastry
 
Prep time
Cook time
Total time
 
An elegant, favorite brunch dish to feed a crowd.
Author:
Serves: 12 brunch appetizers
Ingredients
  • 12 Pepperidge Farm® Puff Pastry Shells or Cups
  • 4 large eggs
  • ¼ cup of whole milk
  • 2 tablespoons of melted butter
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • 3 tablespoons of minced onion
  • 3 tablespoons of finely chopped green pepper
  • 4 strips of bacon, cooked and chopped
Instructions
  1. Preheat oven to 400 degrees and prepare a cookie sheet with cooking spray.
  2. Set out 12 Pepperidge Farm® Puff Pastry Shells or Cups and allow them to thaw for about 20 minutes at room temperature. They will not be fully thawed.
  3. When you’re ready, place them on the cookie sheet and bake them for 10 minutes.
  4. While they are baking, in a bowl, beat together the eggs, milk, butter, salt and pepper for about 2 minutes or so or until they are combined and a pale yellow color. Add the onion and green pepper and beat again for about 30 seconds.
  5. At the 10 minute mark, remove the puff pastries from the oven. Remove the lids of the puff pastry. I just tossed them, but you could potentially eat them because mine were all cooked.
  6. Using a scoop or a large spoon, spoon the egg mixture into the already puffed up cups. Make sure you get some of the onion and green pepper in there. Add some bacon to each cup, pushing it down inside. Yes, I made a mess, but it really doesn’t matter. I wanted to make sure they were full.
  7. Put them back in the oven for 15-20 more minutes or until edges are golden and eggs are cooked.

 

I’m always looking for ways to spark new creative ideas with my recipes.  I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com

This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.

Antipasto Kebabs + Rachael Ray Stoneware #giveaway

Antipasto Kebobsdisclaimer

It’s hard to believe we are in our 4th week of the Holiday Progressive Dinner. Seriously, today is indeed the 4th week, and in case you  missed any of them, you can find them here:

Let’s Talk About Cookware!

This week our sponsor is PotsandPans.com. Let me just tell you, they have some great stuff for the kitchen and I did some serious shopping over there. Great gifts for the holiday’s and their prices are very competitive. Right now you can save 20% on Rachael Ray Oven to Table Stoneware. You will actually see the stoneware in use next week in my post on Friday, November 22, when I share a fantastic Holiday Potluck recipe. But here is a sneak peek for you anyway.

Rachael Ray Oven to Table Stoneware

Isn’t it gorgeous? I love all the fun colors, and all the different pieces, you can get a set to fit any need you have. Get creative and mix and match pieces and colors for any look you want. The thing I loved most about these pieces is that they are oven safe to 500°F, and you can bet your bottom I tried them out to see what they could do. I did some meatballs and popped the whole bowl in the oven to warm them up and get the sauce nice and hot. The stoneware came out of the oven looking exactly as it did when it went in. It was a super easy way to serve a delicious meal and not have to dirty several dishes. I used one for baking and serving. I love this.  The serveware pieces are also dishwasher, microwave and freezer safe for added convenience. Can you get any better than that? And you can get them right there over at PotsandPans.com.

You can win your OWN set of Rachael Ray Oven to Table Stoneware. That’s right… enter at the bottom of the post. But first…

Antipasto Kebabs

Today, for week 4 of the Holiday Progressive Dinner, I am hosting the Appetizer.  These fabulous sticks of goodness are literally one of our favorite appetizers for any get together. They are of course, quite simple to make, and since often for holiday’s and parties, you are making lots, they are perfect because they come together quickly. We get the whole family together to do it, and it is very quick.

This is just one of those recipes that looks gorgeous arranged on a platter, or even in a decorated vase, sticking up like flowers. The vibrant colors make it appealing and they go very fast at every gathering we bring them to. They will most definitely be served at our house both for Thanksgiving and Christmas this year.

 Antipasto Kebobs

 

4.8 from 5 reviews

Antipasto Kebabs
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Ingredients
  • 8 oz. Sliced Salami (we get ours in the deli section – comes in a “log”)
  • 8 oz. of mozzarella cheese
  • 8 oz. of black olives or Kalamata Olives (or 4 oz. of each)
  • approx. 1 cup of grape tomatoes or 1 tomato per skewer
  • 1 Tablespoon Pesto
  • 2 Tablespoons Balsamic Vinegar
  • a pinch of Oregano, pepper and salt
  • wood or bamboo skewers (we used 6″ skewers)
Instructions
  1. In a bowl, toss the mozzarella, olives and tomatoes with the pesto, balsamic vinegar, oregano, salt & pepper. Allow to marinate about 5 minutes, stirring a couple of times.
  2. Grab your skewer and use this order to skew the items: salami, mozzarella, salami, tomato, salami and an olive to finish it off.
  3. See? Super easy! Enjoy with some cheese and crackers.

 

 

Antipasto Kebobs

Don’t forget to check out the rest of the recipes in this week’s Holiday Progressive Dinner. You will have a complete meal when you grab each of the recipes, and you can get the past three weeks too! Mix and match or use them as is, you’ll have your holiday meals complete in no time!

Holiday Progressive Dinner Week 4 Recipe Links

Antipasto Kebabs
HERE at Daily Dish Recipes

Garlic and Rosemary Roasted Chicken for Two
at Adventures in All Things Food

Creamy Corn Casserole
at The Gunny Sack

Vegetable Medley with Cream Sauce
at Flour on My Face

Butter Toffee Pound Cake with Vanilla Brandy Caramel Sauce
at Busy-at-Home

The Giveaway

You must be 18 or older and reside in the U.S., to enter. Complete the mandatory entry, and once you do, there will be several additional optional entries available. Winner will be selected in a random drawing from all of the eligible entries.

Here is the Mandatory Entry: Leave a comment down below on this blog post telling me which color of Rachael Ray Stoneware you’d choose for your kitchen. After commenting, register your entry in the Rafflecopter form, below. That’s it. Good luck! I hope you win!

 
a Rafflecopter giveaway


 

Antipasto Kebobs

Stuffed Banana Pepper Bites & 50 Tailgating Recipes #SundaySupper

Stuffed Banana Pepper Bites

 Are you ready for some football?

I am. But not for the reason you think. There is nothing more fun that tailgating with friends before the big game. I don’t so much care for the actual game. I’m definitely a football widow at this time of year, as my husband adores the game, but not me. Nope.

But give me some good food and some friends and I’m good to go.

This weeks #SundaySupper is all about tailgating food and there are some pretty amazing treats in store for you today! (list is at the bottom).

I chose these banana pepper bites because as I’ve mentioned before, my pepper plants are flourishing this year and I have an overabundance of these babies. I’m pulling about 5-10  day and I’ve pickled some, frozen some and made banana pepper poppers at least a dozen times and I’m running out of ideas.

Stuffed Banana Pepper Bites were born!

One afternoon after the three youngest had returned back to school, I had my two oldest teens at home and we were hungry and REALLY needed to get to the store for some lunch meat and other groceries. But that morning I had pulled a bunch off, and had everything else I needed to make some banana pepper bites.

I let my cream cheese soften for about 30 minutes, threw it in my mixer, added a whole bunch of stuff and then baked these babies up. We’ve made them about a half dozen times since. They were a huge  hit and my kids LOVE them and request them often. We make them with bacon sometimes, so feel free to add some if you’d like, but I didn’t in this particular recipe. You do it whichever way you’d like!

These are great anytime, but would be especially awesome for tailgating. We took them to an event recently, and I just filled up a huge plastic soup thermos (okay three of them) with these little bites and it kept them warm until we got there and served them.

Perfect snack!

Stuffed Banana Pepper Bites & 50 Tailgating Recipes #SundaySupper
 
Prep time
Cook time
Total time
 
Author:
Serves: 40-50 little bites
Ingredients
  • 15-20 banana peppers
  • 8 ounces of cream cheese, softened
  • 3 Tablespoons of green onions, finely chopped
  • 2 teaspoons of garlic, minced (or garlic powder)
  • 2 teaspoons of paprika
  • a pinch of salt & pepper
  • ¼ c. bacon, chopped (optional)
  • 1 sandwich sized bag
  • 2 eggs, beaten
  • 8 oz. panko
  • seasoning for panko (if desired)
Instructions
  1. Preheat oven to 350 degrees.
  2. Clean the peppers. Chop the top and bottom off.
  3. Stuffed Banana Pepper Bites
  4. Gently remove the seeds and rinse clean to get any hidden seeds.
  5. Banana Pepper Bites
  6. In a bowl, thoroughly combine the cream cheese, green onions, garlic, salt & pepper. Add the bacon if you are using it.
  7. Banana Pepper Bites
  8. Stuffed Banana Pepper Bites
  9. Spoon the cream cheese mixture into a sandwich bag and seal tight.
  10. Snip off one corner and pipe the mixture into each banana pepper. Sometimes it doesn’t get all the way down, that’s okay you’ll get it filled in moment.
  11. Banana Pepper Bites
  12. Once each banana pepper is filled, slice into desired amount. We cut ours into quarter slices to make them easily bite size, but you could cut them in half. If you notice they don’t have any cream cheese in them, just go ahead and fill them up now that they are cut.
  13. Banana Pepper Bites
  14. Banana Pepper Bites
  15. Take two bowls, put the beaten eggs in one and the panko in the other. If you want to mix some seasoning into the panko for added flavor, do that now. (I use Old Bay Seasoning, about 1-2 teaspoons)
  16. Stuffed Banana Pepper Coins
  17. Dip the pepper coins carefully into the beaten egg.
  18. Spoon the Panko over the banana pepper bites to cover as completely as possible.
  19. Banana Pepper Bites
  20. Place the pepper bites onto a baking sheet covered in foil. Spray with non-stick cooking spray.
  21. Stuffed Banana Pepper Bites
  22. Bake for about 20-25 minutes at 350 degrees. Serve warm with dipping sauce.
  23. Stuffed Banana Pepper Bites

 

Stuffed Banana Pepper Bites

Warm Ups (Appetizers):

Game Time (Main Dishes and Sides):

Overtime (Drinks and Desserts):

 Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.