This is a very easy appetizer where Pillsbury Original Crescent Rolls do most of the work along with turkey pepperoni (can use regular of course) and finely grated mozarella cheese. I think it needs more pepperoni, cheese and a few herbs like basil and/or oregano so there won’t be such a doughy taste – just … Continue reading
Another recipe from Nick DiGiovanni’s cookbook Knife Drop. I first heard about him on Good Morning America (GMA) where new and old chef’s are guests, often with a new cookbook to promote. I not only enjoy my old standby chefs but like to learn about who and what is new in the food world. Cheesy … Continue reading
I’ve really been enjoying Ina Garten’s latest cookbook, Go-To-Dinners. As I have all 15 of her cookbooks, not including her signature vertical note cards on soups and desserts. I could spend a lot of time on my blog just making her recipes. We have many similarities, right down to our dislike of cilantro. This is … Continue reading
When Mom made a pie there was always leftover dough to make into cinnamon roll ups and she give them to her four kids for a special treat. But when you don’t have leftover dough, puff pastry sheets come in handy. For the dip you can buy the brand Nutella or if you’re feeling creative … Continue reading
Are you dreaming about a beach somewhere warm? We are in the throes of our first winter storm; as a matter of fact most of the country is experiencing Mother Nature at her worst! Not a lot of snow but strong winds and cold temperatures here in Michigan. I stay home during this kind of … Continue reading
I always like to make something new for Halloween and this year it is a simple bark. This is one of the easiest desserts you can make and it is also a great one to make with kids. You take care of melting the chocolate and they can decorate.
I love these tasty crisps and have made a number of different versions; see Cheese Crisps. They make the best appetizer to serve with wine, your favorite cocktail or a wonderful addition to a cheese board. They can be small to add to a Caesar salad, large ones to put on a burger, or to … Continue reading
In a recent post, Rye Parmesan Pizzelles, I made a savory pizzelle with Parmigiano-Reggiano and thyme and wanted to use these “crackers” on a charcuterie board. The following are the items I picked: Rye-Parmesan Pizzelles (recipe below) Mini Naan (caramelized onion) cut into quarters Dried Smyrna Figs (fresh comes in May???) Dried small golden figs … Continue reading
I happen to love pizzelles for a number of reasons: quick and easy to make: no baking required so they can be made any time of the year: they do require a pizzelle maker which I feel is worth it to have in my kitchen. Mine makes 3 mini pizzelles which are the perfect size … Continue reading
It’s always fun to use a new ingredient – this time it is freeze-dried raspberries which gives the cookies most of their flavor; no artificial addition. Also, there is a slight tang from the cream cheese which pairs well with the raspberries. Drizzling with chocolate, white or dark, is optional but looks nice on the … Continue reading