If you’re a fan of nuts and love bold flavors, then healthy, easy-to-make roasted spicy cashews are a must-try snack.
Snacks
Pizza-Flavored Stovetop Popcorn
Pizza-flavored stovetop popcorn is a healthy snack everyone will love. This is not something you cook in the microwave and it doesn’t come in a bag.
How to Make Homemade Yogurt Sous Vide
Homemade yogurt is pretty easy to make, but it’s even easier to make using the sous vide immersion cooker. Yes, you can have the yogurt you like any time you want. No more running out of yogurt.
Ricotta Cheese Balls with Marinara Sauce
Ricotta Cheese Balls with Marinara Sauce make a quick dinner with a salad. They are easy to prepare, freeze well, and make great appetizers.
Ham Cigars and Curried Chicken – Croquettes Two Ways
These Ham Cigars and Curried Chicken Croquettes are great for an appetizer, snack, or light lunch. They reheat easily as well. It’s a good way to use up leftovers.
Popcorn and Cheese Sprinkles for Easter Gifts
Popcorn and cheese sprinkle gifts are easy to make from ingredients you probably already have in your house. Package them up in vacuum-sealed bags and you can take them with you anywhere, or do like I did, and give them as gifts.
Deviled Eggs in the Instant Pot – Quick and Easy
Deviled eggs are a treat in our house, and making them perfectly in the Instant Pot is so quick and easy, it will amaze you.
Sourdough Cheese Herb Crackers
These crackers are made from Josephine’s discard. Who is Josephine? Why she’s the sourdough starter that lives in my fridge. Every time I feed her, I have to discard some of her. This recipe uses that sourdough discard.
I’ll let you know right now. These Sourdough Cheese Herb Crackers are addictive. But, that’s okay because they are a breeze to make. They go very nicely with Pimento Cheese, hummus or just out of hand.
Quesadilla with Cabbage – The Month of Mexican
A quesadilla with cabbage and jalapeno is tasty and good for you, Cabbage gives a little crunch and a bunch of nutrients.
Pimento Cheese Spread – A Tradition from the South
My History with Pimento Cheese Spread
When I was a little girl, my mother would sometimes make Pimento Cheese Spread for cocktail parties. My father’s family was from the Texas, my mother’s from New York. At the time, my father was a Captain in the US Army, and we were stationed in Germany. He had aspirations to be a Colonel – and that meant having the Brass over for cocktail parties that my mother had to make all the food – they didn’t have caterers in Germany that made American food that was in my mother’s budget – so she made everything from scratch. Imagine a party scene from Mad Men, and you have an idea of what my mother’s parties were like. Due to my mother’s great talents at entertaining, my father made it to Major before deciding to come home and have the career he always wanted – antique furniture refinisher.
If I was well-behaved and didn’t get in my mother’s way in the kitchen when she was making all these things, she would put aside a plate of appetizers just for me, and if I was lucky, it had Pimento Cheese Spread.
Clean Out Your Fridge
The great thing about Pimento Cheese Spread is that you can put odd bits of hard cheese you have lying around in your fridge. You might have forgotten they were even there. They might have a bit of mold, cut it off and you’re good to go. They might have a dried up outside, just cut that off, too. I usually have a good sharp cheddar as my main cheese, and I might have some pieces of Jack or Swiss left over in my cheese drawer. I wouldn’t put in a pungent cheese that would overbear your main cheese’s flavor. You could put a softer cheese in, too, just put it in after the pimentos go in. Important: don’t use pre-shredded cheese – it has extra ingredients that can affect the flavor and texture of this luscious spread.