These Raspberry Mascarpone Chocolate Brownie Bites are just perfect to serve at any summer event you will have.
Raspberry Mascarpone Hazelnut Choc Brownie Bites are elegant but so easy. They are made with a box of brownie mix as the base and then each one is built with a rich mixture of flavors.
I am happy to be sharing this Garlic Lasagna Bread recipe today and hope that you like it as much as we did.
Many of the recipes that I create are inspired by my grandchildren.
This recipe for Garlic Lasagna Bread is a great example. Continue reading GARLIC LASAGNA BREAD→
Sharing my ideas on Creating A Build It Yourself Cupcake Bar.
I recently visited a bakery that gave you options when choosing a cupcake. You could pick a cupcake bottom, a filling, frosting, and toppings. My first thought was that my grandchildren would love to do this. My next thought was on creating a build it yourself cupcake bar for them.
Berry Lemon Mascarpone Cookie Tart is a richly, delicious summer tart.
It is created using a refrigerated cookie dough crust that is filled with sweetened mascarpone cheese, homemade lemon curd, and then topped with a variety of fresh fruit.
This Frozen Pea Salad is an old fashioned classic recipe that is served at most gatherings in the south. When you need a unique side dish that is quick and easy to make, give this one a try.
*Frozen Peas– They are already cooked, so just allow them to almost fully thaw in a strainer. Proceed with the recipe at this point. *Bacon- Cook crispy and crumble. Everything is better with bacon. *Cheddar Cheese- I prefer to use a block of sharp cheddar for the extra flavor. Dice the cheese into small pieces. *Celery- Chop into small pieces. This gives the salad some extra crunch. *Red Bell Pepper- Adds flavor and color. *Onions- Many recipes use red onions, but sweet white onions work great. Just dice them before adding to recipe. *DRESSING- Mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper.
INSTRUCTIONS:
Assemble ingredients.
Place a bag of frozen peas in a colander to drain. Allow to thaw at room temperature until almost thawed.
While the peas are thawing, cook the bacon until crispy. Crumble bacon.
Prep the other ingredients.
Chop the cheese, celery, and red bell pepper, into small pieces.
Dice the onions.
Place the peas, celery, onion, red bell peppers, and cheese in a large mixing bowl. Set back 1 slice of the bacon to use as garnish. Place the rest in the bowl. (Sorry, my picture of the bacon is missing)
In a measuring cup, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.
Pour the dressing over the pea mixture and gently toss to coat the ingredients evenly.
Transfer to a serving dish, garnish top with reserved bacon. Cover with airtight lid or Cling Wrap. Refrigerate for at least 2 hours or overnight.
Gently stir the salad again right before serving.
WHY EVERYONE LOVES FROZEN PEA SALAD:
This is a quick and easy recipe that uses common ingredients.
It can be made up to 2 days ahead of time.
This salad is a unique dish to bring to a cookout.
FREQUENTLY ASKED QUESTIONS:
Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.
What kind of cheese should be used? Sharp cheddar is the best.
An old-fashioned southern recipe made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce.
Course Salad, Side Dishes
Cuisine American
Keyword Frozen Pea Salad
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6
Calories 258kcal
Author pamelashank2015
Ingredients
112ozpackage frozen peas
4slicesbacon, cooked crisp and crumbled
1/2cupsharp cheddar cheese, cut into small cubes
1/4cupcelery, chopped small
1/4cupred bell pepper, chopped small
1Tablespoononion, diced(may use red or sweet white onion)
1/2cupmayonnaise
1/4cupsour cream
1Tablespoonapple cider vinegar
1Tablespoonsugar
1/4teaspoonkosher salt
1/8teaspooncoarse black pepper
Instructions
Assemble the ingredients. Open a (12oz) bag of frozen peas and place in a colander to drain. Allow to thaw until almost completely thawed.
While the peas are thawing, cook the 4 slices of bacon until crisp, then crumble.
Cut the cheese into small cubes, just a little larger than the peas.
Prep the other ingredients. Chop the celery and red bell pepper into small pieces. Dice the onion.
Save 1 Tablespoon of the bacon back for later use. Place the peas, remaining bacon, cheese, celery, red bell pepper and onion in a large mixing bowl.
In a measuring cup, or small bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper. Whisk together until mixture is smooth and well combined.
Pour the mayonnaise mixture over the pea and vegetable ingredients. Gently toss to coat all of the ingredients. Taste to add more salt and pepper if desired.
Transfer to a serving dish. Sprinkle reserved bacon on the top. Cover tightly and refrigerate at least 2 hours before serving.
Notes
Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.**Gently toss the ingredientsagain right before serving to allow the dressing to distribute evenly.Do I need to cook the peas first? No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.Any leftovers should be stored in the refrigerator in an airtight container for up to 2 days.
These Raspberry Lemon Cream Cheese Cake Bars are the perfect spring or summertime dessert.
Raspberry Lemon Cream Cheese Cake Bars…a lemon cream cheese filling, with a swirl of homemade raspberry sauce, and baked between layers of a yellow cake mix, gives you this easy dessert. Top the pieces with a fresh raspberry to make it beautiful. Continue reading RASPBERRY LEMON CREAM CHEESE CAKE BARS→
West Virginia Reunion Beans is the perfect side dish for your next BBQ or cookout.
West Virginia Reunion Beans are made with spicy sausage, a mixture of beans, and veggies and are slow simmered for hours in a crockpot to create this delicious side dish.
These St Patrick’s Day breakfast ideas are like diving into a little pot of gold at the end of the rainbow.
The children and grandchildren will be celebrating this fun holiday with a lot of sweet treats today, so I have some ideas to start their St Patrick’s Day breakfast on a healthier note.
I love to serve foods in individual dishes. They look more appealing and it is a good way to practice portion control. I use my ramekins or mini cast iron skillets for individual servings.
BBQ Chicken Garlic Bread Pizza …frozen loaves of garlic bread, topped with BBQ chicken, cheese, red onions, and banana peppers, baked, and ready to serve in minutes.
This Southwest Breakfast Tart is a delicious addition to any breakfast, brunch, or special occasion.
Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.
I love to make tarts, quiche, and frittatas. The varieties are endless, and they are so convenient. They can be made ahead of time, then just warmed up when you need them.
I have made breakfast tarts that we have taken on trips in our RV, and my husband takes them to his hunting cabin. Last year I made 8 of them for a bridal shower, using different ingredients.
(Full ingredient list and instructions in printable recipe card in this post)
INGREDIENTS:
* Sausage – I use spicy ground sausage, but regular will be fine. *Green Chilies- Cans are found in the mexican section of grocery stores. They are milder than jalapenos and offer a more subtle flavor. *Refrigerated Pie Crust- Tarts are so quick and easy to make using a ready made pie crust. They are also the perfect thickness. *Shredded Cheese- I use sharp cheddar, but you may also use a monterey jack. * Peppers – Use red and green bell peppers, also jalapeno. The jalapeno will add extra heat. Make sure to chop all of the peppers in small pieces. WEAR GLOVES when working with jalapenos. *Red Onions- They add a vibrant color and crispness to the tart. *Eggs- They provide the custard filling for the tart. *Half-and-Half- I always use this in my breakfast tarts and quiches. Half-and-half is simply a mixture of half whole milk and half cream. It’s what you use when you need something richer than milk. *Salt and Pepper- Season to taste for your preference.
Assemble the ingredients. Clean and chop the vegetables.
Set the pie crust out of refrigerator for about 15-20 minutes.
Brown the sausage, drain grease. Stir in the can of green chiles.
Preheat oven to 350 degrees F.
Press the pie crust onto the bottom and up the sides of an ungreased 9″ tart pan with a removable bottom. Prick crust on bottom and on sides in about 8-10 places, with a fork.
Sprinkle 1/2 cup cheese in the bottom of crust.
Evenly spread the sausage in the pan. Top with the green and red bell peppers, jalapenos, and red onions. Add 1/2 cup cheese over the ingredients. Place the pan on a parchment lined baking sheet.
In a medium size mixing bowl, using an electric mixer, combine the eggs, half-and-half, salt and pepper. Pour over the sausage. Sprinkle top with 1/2 cup cheese.
Bake for 25-30 minutes, or until eggs are set when pan is lightly shaken. Remove from oven to a cooling rack for 15-20 minutes, then remove sides of pan. Allow to cool another 15 minutes, then run a long sharp knife under the bottom of tart to remove bottom of pan.
Transfer to a serving platter. Arrange toppings with the tart.
WHY YOU WILL LOVE THIS SOUTHWEST BREAKFAST TART:
*It is so quick and easy to make.
*You can use any variety of veggies or cheese in it that you prefer.
*This tart can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers.
*Tarts are easy to transport when taking it to a covered dish event.
FREQUENTLY ASKED QUESTIONS:
Can this be made ahead of time?
YES! I have made them up to 3 days ahead of time. They held up great on an RV trip and at my husband’s deer camp. Wrap well in saran wrap and refrigerate.
What can I serve with this tart? If served at breakfast or brunch, I serve fresh fruit on the side. For a lunch or dinner, a salad is perfect.
Where can I buy the tart pan with removable bottom?
They can be purchased at any kitchen store. I purchased mine on AMAZON. TART PAN. They cost around $10.
Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.
Course Breakfast/Brunch
Cuisine American
Keyword Breakfast Tart, Southwest Breakfast Tart
Prep Time 25 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 6
Calories 550kcal
Author pamelashank2015
Ingredients
1/2poundground sausage (spicy or regular)
14oz candiced green chiles
19-inchrefrigerated pie crust
1 1/2cupsshredded sharp cheddar cheesedivided
1/4cupred bell pepper, chopped
1/4 cupgreen bell pepper, chopped
2teaspoonsjalapeno, diced
1Tablespoonred onion, diced
6largeeggs
1/3cuphalf-and-half
1/4teaspoonkosher salt
1/4teaspooncoarse black pepper
1cupsour cream(optional topping)
1cupsalsa(optional topping)
1roma tomato, seeded and chopped(optional topping)
3green onions, chopped(optional topping)
1/4cupshredded cheddar cheese(optional topping)
Instructions
Assemble the ingredients. Clean and chop the vegetables. (1/4 cup red bell pepper, 1/4 cup green bell pepper, 2 teaspoons jalapeno, 1 Tablespoon red onion). Set the pie crust out of refrigerator for about 15-20 minutes.
Brown 1/2 lb sausage, drain grease. Stir in the 4 oz can of diced chiles. Set pan aside to cool slightly.
Preheat oven to 350 degrees F.
Unroll the pie crust and press onto the bottom and up the sides of an ungreased 9″ tart pan with a removable bottom. Prick crust on bottom and on sides in about 8-10 places, with a fork.
Sprinkle 1/2 cup of cheese in the bottom of crust.
Evenly spread the sausage in the pan. Top with the green and red bell peppers, jalapenos, and red onions. Add 1/2 cup cheese over the ingredients. Place the pan on a parchment lined baking sheet.
In a medium size mixing bowl, using an electric mixer, combine the 6 eggs, 1/3 cup half-and-half, and salt and pepper. Pour over the sausage. Sprinkle top with 1/2 cup cheese.
Bake for 28-30 minutes, until eggs are set. Lightly shake the pan to check this.
Remove from oven to a cooling rack for 15-20 minutes, then remove sides of pan. Allow to cool another 15 minutes, then run a long sharp knife under the bottom of tart to remove bottom of pan.
Transfer to a serving platter. Arrange toppings with the tart.
Notes
Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.Use a 9-inch tart pan with removable bottom. These can be purchased at any kitchen store or online. I buy mine on Amazon. WEAR GLOVES when working with jalapenos.This tart is so quick and easy to make. You can use any variety of veggies or cheese in it that you prefer. It can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers. Tarts are easy to transport when taking it to a covered dish event.
Where Everything is Always Made with Love
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