Hot Pepper Spread


I had bought some Sardo Jalapenos stuffed with Feta cheese and had chopped up a couple to put on crackers.  I love stuffed peppers, but since undergoing chemo and radiation a few years ago every pore in my tongue is very sensitive.  My tongue was on fire but I still wanted to eat the peppers.  I created this spread so I could enjoy the peppers.

1 pkg. Sardo Hot Peppers stuffed with Feta cheese
1 tub (227g) of cream cheese

I chopped two peppers into small pieces and put them in my food processor.  I added the cream cheese and whirled until I got a nice smooth texture.  That’s it … done.

I tried some of the spread on crackers and it was great so I thought I would share this easy recipe with you.

Thanks for dropping by.

PS  Don’t forget to check out my handcrafted jewelry shop on Etsy


Bruschetta Wonton Cups

20170310_152141I love wonton wrappers and bruschetta and decided to try them together.

1 large tomato, seeded and chopped small
1 garlic clove, finely chopped (or more if desired)
dried basil (as much or as little as you like)
olive oil
salt and pepper
mozzarella cheese, shredded or thinly sliced

Preheat oven to 350F.

Press the wonton wrappers into a mini baking cup (muffin pan) for form the cups.

Bake the cups for 10-15 minutes, or until the wrappers are golden brown.  Remove and let cool for at least 5 minutes.

Use a spoon to put the bruschetta into the cups or put bruschetta in a serving bowl.

If you prefer fill the wonton cups and place shredded/thinly sliced mozzarella cheese on top of the bruschetta and put back in the oven for a minute so the cheese can melt. Sprinkle a little dried basil on top of the cheese.

Serve immediately.

Note:  Do not put bruschetta in wonton cups and let sit before serving as the wonton cups will get soggy on the bottom.

Baked Buffalo Chicken Rolls


baked buffalo chicken rolls

These rolls are so easy to make and they are only a little over 100 calories each.  I modified the recipe.  See the source at the end for original recipe.

12 egg roll wrappers (4×4″ size)
1 cup cooked and shredded chicken
Sriracha sauce to taste
1 cup crumbled blue cheese
1 cup coleslaw (dry)
Blue cheese dressing for dipping

Preheat oven to 400F.

Lay eggroll wrappers on a clean work surface.  In a small bowl, add chicken, slaw, blue cheese, and Sriracha sauce.

Place approximately 2-3 tablespoons of the mixture at the bottom of the wrapper.  Fold  bottom up over mixture, then fold in sides, and roll to enclose mixture.  Repeat.

Place the rolls on a wire rack on top of a cookie sheet.  Lightly spray both sides of the rolls with non-stick spray.  Bake 12-15 minutes or until the rolls are crisp and starting to brown.

Remove from oven and enjoy with Blue Cheese salad dressing.


Note:  I made a second batch of the eggrolls as I had leftover eggroll wraps using the following ingredients:

Imitation Crab & Mushroom Rolls

4 imitation crab  pieces
3/4 – 1 cup cut up fresh mushrooms
Oyster Sauce to moisten mixture

Cut up 4 imitation crab meat pieces.  Then cut fresh mushrooms that I cut into small pieces.  I placed both in a food processor and pulsed until I got small pieces.  I added Oyster (Fish) sauce to moisten the mixture.

I placed this mixture in the eggrolls as above and baked.

P.S.  You could also beat an egg and brush on both sides of the wrap instead of non-stick spray.


Pilsbury Feta & Spinach Rolls


1 tube Pilsbury Crescent Rolls
1 package of fresh spinach, cooked and drained
1/4 cup feta cheese, crumbled
1 teaspoon dried dill
1 beaten egg

Pre-heat oven to 350F.  Spray muffin pan with non-stick spray.

In a bowl crumble feta cheese, spinach, beaten egg, and  dried dill.  Set aside.

Open Pilsbury Crescent Rolls keeping the dough together.  Spread out on a clean surface.  You could sprinkle a little flour before putting spreading out so the dough doesn’t stick.  Unroll the dough and spread the spinach mixture out on the dough.  Roll up and cut the dough into 12 pieces.

Put pieces in a muffin tin and bake for approximately 30 minutes or until golden.  You could insert a toothpick in dough to see if the toothpick comes out clean.

Note:  You can put the rolls in the muffin tin whichever way you like.





Spinach & Feta Appetizers


1 package eggroll wraps
1 package spinach, cooked for 2 minutes and drained
1 cup Feta cheese, drained and crumbled
1 tablespoon dill spice
1 egg, lightly beaten
non-cooking spray
Greek Seasoning or any other spice mix

Grease baking sheets. Preheat oven to 400F.

Mix the spinach, feta, dill, and egg in a mixing bowl.

Prepare the eggroll wraps as you wish (I made some round and some I folded in half and cut with a pastry cutter).

Place the filling in the wraps (not too full) and spray with non-stick spray or brush with oil or leftover egg mixture. Poke a couple of holes in the top to allow for steam to escape. Sprinkle with spices.

Bake in oven until lightly browned and crispy.


Herbed Halloumi Wontons

Herbed Halloumi Wontons


1 pkg wontons
Olive oil to grease muffin tins

For the filling:
5 ounces mozzarella cheese
5-ounce package halloumi cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
(I also added dill to my last batch)

For the topping:
1/4 cup sesame seeds (I used poppy seeds)
2 teaspoons nigella seeds (I omitted since I didn’t have)
1/4 cup olive oil, plus extra for drizzling

Rinse the halloumi under cold running water. Drain the cheese and shred it and the mozzarella on the large holes of your grater. Combine the cheese with the chopped herbs and toss to mix.

Preheat the oven to 350F and prep a muffin pan by brushing it with a generous amount of olive oil.

Cut the wontons so that they extend slightly over the sides. I used the cut off pieces to make more by criss-crossing the wontons in the muffin cups. Place a walnut sized ball of cheese mixture in the wonton.

OPTIONAL – Prep two small bowls. One filled with a small amount of olive oil, the other filled with the nigella and sesame seeds.  Brush the top of wontons with olive oil and sprinkle with the seeds.

Bake in a pre-heated oven until they are golden, about 10-15 minutes. Transfer the pan to a wire rack and let the wontons cool for a bit. Enjoy!

This recipe has been modified by Carrie Turney.

Source: Original recipe: Halloumi & Herb Rolls or


Buffalo Chicken Jalapeño Poppers

18 – 20 jalapeño peppers ????????????????????????
1/3 cup hot sauce, such as Frank’s Red Hot
2 tablespoons butter
2 cups of rotisserie chicken, skin and bones removed, shredded
1 rib celery, finely chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles

Preheat oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm

Yields: Serves 4 as an appetizer

Source: Rachel Ray????????????????????????????????????????