Be still my heart. I think I would eat these every day if I could. It’s definitely my new favorite munchy type thing. These h’ors d’oeuvres are really easy to throw together on the fly. The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.
Here’s a sneak peek at this week’s recipes, which will feature a trio of festive holiday appetizers. The best part? You can do a lot of the cooking ahead of time.
Nom, nom, nom. Oh, I’m sorry, I didn’t see you! I was too busy attacking the artichokes! These artichokes weren’t always so delicious. In fact, at one point, they were actually practically attacking me. Don’t let this pile of beautiful, green artichokes fool you. They may look benign, but these little guys are as sharp […]
How to roast a mouthwatering, bone-in whiskey glazed turkey breast. The meat is moist, juicy, and fragrant with garlic, star anise, and cinnamon.
Grab a fork and put on your fat pants. This is one of our all-time favorite holiday side dishes. It never disappoints whenever we bring it to a potluck. It’s easy to make, travels well, and reheats beautifully. It’s also unapologetically NOT low fat. (Lovers of old-school indulgent holiday dishes, unite!)
If you know me, you know I have a great fondness for jam, jelly, and marmalade. It actually kind of borders on a problem. If you’ve been at The Mouse House late at night, you may have seen me sneaking a spoonful or two of jam after midnight. If you catch me, I’ll probably claim […]
This is one of my favorite fruity salsas. The sweetness of the peaches is offset by spicy Serrano chilis, lime, cilantro, and an unexpected party guest: cool, crisp cucumber.
I’ll admit it: There have been times in my life that I’ve been addicted to Chinese take-out. Here’s my version of General Gau’s chicken, a classic favorite from American Chinese restaurants. It’s not really authentic, but it’s seriously good stuff.
OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat.
Our good friend the Baron Von Hammer came to visit us recently, right around his birthday. That being a rather auspicious occasion, I wanted to make him something special. This chocolate cheesecake didn’t disappoint!