Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. They’re baked in a muffin pan like little packages where the pastry bakes up all flaky and tender with a delectable gift in the center.
Gougères are classic French cheese puffs made from pâte à choux. Think cream puffs. Only savory with cheese in the batter. Light and eggy with rounded, crackly tops and hollow centers that are perfect for filling. These are stuffed with cream cheese, tomato and fresh thyme. Insanely and crazily delicious. Two-bites per puff will leave you wanting more.
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 dressing on the side for dipping. Inspired by jalapeño poppers…. [Read more]
Loaded sweet potato skins with brie, bacon, sour cream and chives makes for a tempting and unforgettable appetizer, snack or side dish. I’ll remember this winter as one where I fell fast and hard for sweet potatoes and discovered how good they are paired with brie. I’ve been cutting them into wedges and oven-frying them, twice baking them, mash potato-ing them and making potato skins…. [Read more]