Artichoke Bread: 2 tbsp butter 2 cloves garlic, pressed 1 (14 oz) can artichoke hearts, drained and chopped 3/4 cup each mozarella cheese and grated Parmesan cheese 1/4 cup sour cream 1 large shallot, finely minced 1 small loaf ciabatta bread Salt and freshly ground black pepper melt butter til foamy, then garlic for 30 sec, then rest ingredients. top bread, broil
We had some people over a while back, so it was the perfect opportunity to finally make these cute little bites! I had never made soft pretzels before, but I do have deliciously wonderful memories of them. Back in my poor, single years (as opposed to my current poor, married years, ha), I was a waitron at Timberwolves games.
Asparagus Cheese Rolls - Fresh Aspargus season comes to West MI May 1 at the Farmers Market! Rating: This recipe should be on everyone’s favorites list. It looks impressive, takes only minutes to prepare and tastes the way you always wish a vegetable would.
Sausage & Cream Cheese Crescents 16 oz sausage cooked and crumbled 8 oz cream cheese softened 2 cans of crescent rolls Mix sausage and cream cheese together. Separate rolls into triangles. Cut each triangle in half lengthwise. Scoop a heaping tablespoon onto each crescent and roll up. Bake at 375 for 15 minutes, or until golden brown.