Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.

In a small bowl, mix together the cream cheese, green onions, pancetta, garlic powder and cheddar.

Stuff the sliced peppers with the filling, about a heaping tablespoon each.

Place on prepared cookie sheet, then sprinkle each pepper with extra cheddar cheese.

Bake in the preheated oven for 10-12 minutes, until cheese is melted and bubbly and peppers have softened. 

Saturday, February 25, 2017 - 13:15

Place the sausage in a medium skillet and brown until crumbly and done. Place the crumbled sausage on a paper towel lined plate. Set aside. Place the onions, mushroom stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom steams are tender. Season with salt and pepper. Cream together the parmesan cheese and cream cheese in a medium bowl. Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley. Mix until combined. Preheat oven to 350 degrees. Place the button caps onto a large baking sheet.

Saturday, February 25, 2017 - 13:10

Fill a large pitcher half way with ice. Add the lemon and lime slices, Ecco Domani Pinot Grigio, rum and lemon lime soda.

Stir and then pour into a glass.

Chop strawberries, cherries and apples into small chunks. 

Garnish each glass with strawberries, cherries and apples. Enjoy! 

Saturday, February 25, 2017 - 13:06

Mix all your pepper spread ingredients in a bowl until well combined. Cover tortilla entirely with a thin layer of pepper spread. Spread hummus over pepper spread on tortilla.

In the center of the tortilla, place 3 slices of cheese on the hummus and pepper spread on the tortilla.

Layer enough salami over cheese to cover entire tortilla. 

Add a layer of romaine lettuce and roll up the tortilla tightly. Refrigerate for about 1 hour and cut into round pinwheels (about ½ inch thick) and serve!

Saturday, February 25, 2017 - 13:00

Add the ricotta and cream cheese (or mascarpone) into a large bowl and blend well, using a hand mixer.

Add in the sugar and extract and mix just until well combined.

Stir in the chocolate chips. Add to a serving bowl and sprinkle a few more chips on top. Serve with your choice of “dippers.” 

Saturday, February 25, 2017 - 12:55

Heat oven to 375 degrees. In small bowl, mix cream cheese, oregano and basil until smooth. Mix in chicken and shredded cheese, just until combined.

Unroll the can of dough; separate into triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.

Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.

Saturday, February 25, 2017 - 12:41

For the crust: Sprinkle the yeast over 3/4 cup warm water in a bowl. In a stand mixer with the paddle attachment, add the flour, sugar and salt and, with the mixer running on low speed, drizzle in the olive oil. Mix through. Next, pour in the water and yeast and mix until just combined.

Thursday, February 16, 2017 - 10:15

For the crust: Sprinkle the yeast over 3/4 cup warm water in a bowl. In a stand mixer with the paddle attachment, add the flour, sugar and salt and, with the mixer running on low speed, drizzle in the olive oil. Mix through. Next, pour in the water and yeast and mix until just combined.

Thursday, February 16, 2017 - 10:02

Preheat oven to 400 degrees. In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant. Stir in vanilla. Add pears, cut-side down, and cook 3 to 5 minutes, or until lightly browned on bottom. Transfer skilled to oven. Bake 10 to 15 minutes, or until pears are just tender. Cool pears in pan to room temperature. Combine with ice cream and drizzle with syrup/sauce. 

Wednesday, January 25, 2017 - 14:53

Combine ingredients and enjoy!

Wednesday, January 25, 2017 - 14:50

Pages