Cheesy Havarti Dill Pull-Apart Bread Recipe

Cook Time:  20 minutes    Difficulty:  Easy

Oooey gooey cheesy bread is hard to resist.  Anything cheesy makes me weak in the knees.  But, imagine soft, crunchy artisan bread, melty Havarti cheese, drippy butter and Lemon dill spice...oh my!  I'm sorry to tempt you, but this recipe is so delicious, I just had to share it with you.

I thought our kiddos were going to faint the other night when I served this bubbly cheesy creation at dinner.  They kept asking what was in the aluminum foil?  I simply answered, "Just bread". Little did they know...

The fact that they were having soup (not their favorite), mom emerged as the hero (I like being the hero) when this glorious creation was unwrapped.  Not only did our kiddos devour the cheesy bread, they used the bread to sop up the rest of the soup.  Yes!

So, enjoy some Cheesy Havarti Dill Pull Apart Bread (made with the best dill seasoning blend...Cherchies® Lem 'n Dill) tonight with your favorite soup and our Strawberry Spinach Salad for a complete meal, or serve it as an appetizer.  I guarantee, this melty cheesy recipe will disappear before your eyes, and who knows, maybe your children will eat their soup too;)

Ingredients

• 1 loaf sourdough or artisan bread

• 1 block of Havarti Cheese

• 1 stick of butter, melted

• 2 green onions, chopped

• 1 Tablespoon (Tbsp) poppy seeds

• 1 Tablespoon Cherchies® Lem 'n Dill Seasoning Blend

Preparation

Preheat oven to 350 degrees.  With a sharp serrated knife, cut even slits into the bread, being careful not to cut completely through.

In a small microwave safe bowl, melt the butter for 30 seconds in the microwave.  Add the poppy seeds, Cherchies® Lemon Dill Seasoning, and green onions to the melted butter.  Stir and set aside.  Slice the Havarti cheese into 1/2 inch slices, then into squares.

Carefull pry apart bread and begin to stuff the slits with the cheese.  Spoon the melted herb butter mixture over the stuffed bread, prying apart bread as you go to allow the yummy goodness to sink in.  My mouth is watering already.  Wrap in aluminum foil and bake in the oven for about 20 minutes, or until cheese is gooey and bubbly.  Wait for it...

Mmmmm...it doesn't get much better than this;)  Enjoy!

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Champagne Roasted Brussel Sprouts and Butternut Squash Recipe

Champagne Roasted Brussel Sprouts and Butternut Squash Recipe

If I had been told five years ago I'd be eating Brussels sprouts,  I probably would have laughed uncontrollably in that person's face (not really, that wouldn't be very nice, but I would have snickered a lot;)

Now, if I had been told my children would eat Brussels sprouts, I would have suspiciously looked around for hidden cameras, convinced I was on one of those prank-based television shows.

Up until five years ago, I loathed Brussels sprouts. (I mean, I really, really loathed the smell, the texture, everything.) But it was when my hubby and I were out to dinner one night I had one of those culinary epiphanies.  

Hypnotized by Brussels sprouts' power, I decided to try the funny-looking vegetables intently staring me down on my plate. "You can do it, " they whispered.

Perfectly prepared (tender-crisp) Brussels sprouts roasted in delicately aged balsamic vinegar and simple seasonings (salt, pepper, and garlic) hooked me, and I needed to recreate this tasty recipe at home. How could I have missed out on this nutritional powerhouse for so long?

The true test was my children (yeah, right). One rule in our home is "the one-bite rule." In other words, our children don't have to like what we make but must try it. I made the Brussels sprouts according to the chef's recipe, except I substituted our Garlic Seasoning for the garlic, and then it happened! I thought, "No way," based on their wrinkled noses,” that the Brussels sprouts would ever be consumed. Perhaps I had pushed my family too far, but I was astonished; my family loved them!

Mom, Dad, we're eating Brussels sprouts!

I recently amped up my recipe and came up with this concoction to see if I could once again challenge my family’s palate. It worked! Not only did they eat all their vegetables, my children had second helpings and fought over the Brussels sprouts. What kids fight over Brussels sprouts? I swore I was dreaming;) Maybe I need to starve them more often (just kidding).

The Champagne Vinaigrette at the end added the perfect zing to this dish, a dish you must try. As far as your children, "may the Brussels sprouts be with you."

This would be the perfect dish for the holidays, and I think next time I make this dish, I'll substitute our Cranberry Mustard in lieu of the Champagne Mustard for that festive flare.

Thanks for stopping by:) Comment below if you have made this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

• 1/2 butternut squash, peeled, seeded, and chopped into 1-inch chunks

• 1 medium onion, coarsely chopped

• 1 bag of Brussels sprouts, sliced lengthwise

• 1 Pomegranate, de-seeded

• 1 Tablespoon (Tbsp) Cherchies® Garlic Seasoning

• pepper to taste

• Olive oil

• Balsamic Vinegar

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 1/2 Tablespoons (Tbsp) White Wine Vinegar

• 6 Tablespoons (Tbsp) Olive oil

Preparation

Prepare the vinaigrette by whisking together the champagne mustard, the vinegar, and the 6 tablespoons of Olive oil.  Set aside.

Wash the squash, Brussels sprouts, and Pomegranate (check out our cooking tip on how to remove Pomegranate seeds easily).  Chop the onion coarsely into 1-inch chunks, the Brussels sprouts into half, and the butternut squash into cubes.  Place them in a large jelly roll (may need two) or baking pan.  Generously drizzle with oil and mix with your hands to coat evenly.

Generously drizzle Balsamic vinegar and sprinkle with Garlic Seasoning and pepper.  Mix with hands again to evenly coat.  You can certainly use a spoon to evenly mix, but I prefer playing with my food;)

Roast vegetables at 350 degrees for about 30 minutes, or until Brussels sprouts have a golden color (You do not want the Brussels sprouts to be mushy).  Test them with a fork.  For the last 5 minutes of cooking, add pomegranate seeds.  

When vegetables are cooked, remove them from the oven and drizzle with the champagne vinaigrette. Mix and enjoy.

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Champagne Roasted Brussel Sprouts and Butternut Squash Recipe

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Festive Deviled Eyeballs Recipe

Festive Deviled Eyeballs Recipe

Cook Time:  10 minutes

Difficulty:  Easy

I love Halloween!  Halloween is all about the fun, and playing with your food!  Of course my kiddos would say it's all about the candy!  

We love to have friends over before and after Halloween for a party, and this is one recipe my kids ask for every year.

Just for Halloween, I “spookified” our Festive Deviled Egg Recipe to look like eyeballs!  I used our Hot Banana Pepper Mustard this time in lieu of our Champagne Mustard.

Ingredients:

• 6 eggs at room temperature

• 2 Tbsp. Cherchies® Champagne Mustard or Cherchies® Hot Banana Pepper Mustard

• l/4 jar Cherchies® Pretty Peppers, drained (optional for this recipe)

• 1 Tbsp. cream cheese

• 1 Tbsp. mayonnaise

• 1/2 tsp. salt

• Blue food coloring

• Sriracha Hot Sauce (or ketchup)

• Sliced Black Olives

Preparation:

Hard boil eggs (See how to cook perfect hard-boiled eggs). Cool and shell.

Cut in half, remove yolks, and place in a bowl with the mustard, cream cheese, mayo, Pretty Peppers (optional), and salt. Mix until smooth. 

Add a couple of drops of blue food coloring to the egg mixture to the desired color of green.  Spoon or pipe into egg whites.

Add black olive slices in the center of the egg, and decorate with hot sauce. (I dotted a few of the eyeballs with Cherchies® Pretty Peppers

Happy Halloween!

Parmesan Pepper Knots Recipe

Parmesan Pepper Knots Recipe

Cook Time: 10-15 minutes

Difficulty:  Easy

These savory lemon pepper bread knots are a fabulous easy cooking addition to any meal.  Add butter (or not) and you have a flavor party in your mouth!  These are "knot" your typical rolls. 

Ingredients
1 package (11 oz.) refrigerated bread dough
2 Tablespoons (Tbsp) milk
3 Tablespoon (Tbsp) grated Parmesan cheese
2 teaspoons (tsp) Cherchies® Lem 'n Pepper Spicy Blend Seasoning (Or substitute our Garlic Seasoning or our Basil Pizzazz)

Preparation
Cut dough into individual pieces, about 1-inch segments.  On a floured surface, roll each piece into a 12-inch long rope (the middle picture didn't look happy).

Tie each rope in a loose knot.  Tuck one end under the knot and the other end through the center of the knot.

 Brush the knots with milk and roll in a mixture of Parmesan cheese and Lem 'n Pepper.  

Here you have it...bread dough with an attitude!  Our Lem 'n Pepper Spicy Seasoning Blend is truly amazing in this recipe.  You need to try it!  

Place the knots on a greased baking sheet two inches apart. Bake for 10 to 15 minutes in a 350-degree oven.  Try with our Cherchies® Garlic Seasoning for a new "twist" on garlic bread.  Serve with one of our delicious soups and our Strawberry Spinach Salad for a complete meal.  Enjoy!