Easy Puff Pastry Garlic Knots

Easy Garlic Knots

Flaky, golden-brown, garlic-laden, buttery knots of joy. I love you. These are so much easier than the traditional yeast-risen garlic knots and every bit, if not more, delicious! You can throw them together in less than 20 minutes and after the first time they promise to become a habit. If you’re anything like me, and… 

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Jalapeño Cream Cheese Meatballs w/ Ranch Dipping Sauce

Jalapeno Cream Cheese Cocktail Meatballs

Disclosure: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own. Spicy, little cocktail meatballs seasoned with PHILADELPHIA’s new spicy jalapeño cream cheese, cheddar cheese, bacon and spices like chile powder and oregano with a homemade ranch… 

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Pizza Dough Pretzels with Cheesy Pizza Dip

Pizza Dough Pretzels

Making soft pretzels at home has never been easier! Store bought or homemade pizza dough makes some of the best pretzels you will ever taste. They bake up golden and crusty with tender, chewy middles that are just as good if not better than traditional pretzels. Where there’s pizza dough let there be cheese! Mozzarella,… 

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Baked Cauliflower Bites with Cheddar Dipping Sauce

Cauliflower Bites

I’m a former mustard-hater-turned-lover who grew up loathing the yellow mustard and the occasional spicy brown Grey Poupon that showed up in our fridge so this was my chance at redemption. I did it for the mustard.

Buttery Baked Artichokes with Mozzarella

buttery baked artichokes with mozzarella

Artichokes are sauteed slowly with garlic to develop their flavor then baked in a buttery bath smothered with Mozzarella and Parmesan cheeses. The earthy, pungent artichokes and the creamy, salty cheese couldn’t be better matched. They offer each other a balance that is deliciously addicting!

Fried Dill Pickles

Fried Dill Pickles

Fried pickles are a lovely concoction of battered crunchiness with a briny pickle inside. They are fried just long enough to cook the breading leaving the defining ‘snap’ of the pickle intact. I initially thought the pickle would get soft and the breading soggy from all the moisture in the pickle but I proved my… 

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