Homemade Cherry Applesauce Recipe

February 14, 2016side dishesSheri SpalloneComment

Cooking Time: About 30 minutes Difficulty: Easy

Homemade applesauce needs no introduction, but what about cherry or strawberry applesauce? (What?) Variety is the spice of life, right?

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We have a one-bite rule in our family (I am notorious for trying new things on our kiddos), but I never mention the word "new"...EVER...they get very suspicious. Recently, I made a "new" version of their beloved applesauce and waited for their reactions.

Apple butter (apples cooked down to a butter consistency) is my secret ingredient in my applesauce. This time, I made my kiddo's favorite chunky applesauce (Granny Smith and Gala apples, pictured) and substituted cherry butter for the apple butter. Then I watched and waited with bated breath as their faces contorted as they took their first bite. It was quite funny.

Needless to say, the "new version" was such a hit, the next night I tried Strawberry Applesauce. Success! So, it's time to "spice up" your applesauce recipe and introduce Cherchies® Cherry Butter or Cherchies® Strawberry Butter". Who knows, maybe your family will love it too!

Here's how it's made.

Ingredients

6 Apples, peeled and roughly chopped (I'd suggest a variety of apples...Granny Smith, Honeycrisp, Gala...whatever makes you happy)
The juice of half a lemon
1/2 jar Cherchies® Cherry Butter (may also substitute Cherchies® Apple Butter Spread or Cherchies® Strawberry Butter Spread
1/2 teaspoon (tsp) Cinnamon

Preparation

Roughly chop the apples and place them in a large bowl with the lemon juice. Mix the apples and the lemon juice until apples are coated. Add the apples to a skillet or pan and turn heat to low. Add the Cherry Butter Spread (Yea baby!) and cinnamon.

Cook apples on low, stirring occasionally, until apples are tender, about 30 minutes. There is usually enough liquid from the cherry butter and the juice from the apples, but you may need to add a little water as the applesauce cooks. You can certainly mash the apples as you go, but as I mentioned, my kiddos prefer the chunks;)

Enjoy!

Yum

Pretty Cream Cheese Recipe

February 13, 2016appetizers, snacksSheri SpalloneComment

Many of you have heard of serving hot pepper jelly over cream cheese as an easy appetizer. But what about sweet tangy Pretty Peppers over cream cheese? With only two ingredients (three if you count the crackers), entertaining is easy and elegant.

Our children hate peppers, and when I am cooking, I try my best to disguise them, but they LOVE LOVE LOVE Cherchies® Pretty Peppers, served this way as an appetizer. Go figure!

Not only are these tasty ruby peppers a fabulous appetizer, they are also perfect in eggs, casseroles, salads, dips, and so much more. (Check out our recipes for our Pretty Peppers).

So, what are you waiting for? You need to try this easy appetizer recipe today.

Comment below and share your favorite Pretty or Pretty Hot Pepper recipe.

As always, thank you for visiting!

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Ingredients:

1 (8 oz.) package cream cheese
1/2 jar Cherchies® Pretty Peppers
Crackers

Preparation

Spread cream cheese onto a plate. In honor of Valentine's Day, I shaped the cream cheese into a heart and spooned the Pretty Peppers over the top.

Serve with crackers. Easy Peasy...done!

Or try it with our new spicier Pretty Hot Peppers, or be daring and dollop one half of the cream cheese with Pretty Peppers and the other half with Pretty Hot Peppers and let your guests decide:) Enjoy!

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Cooking Tip: How To Cook Asparagus

February 11, 2016cooking tipsSheri SpalloneComment

Asparagus is an antioxidant powerhouse packed full of vitamins and fiber, and it is easy to cook.

Everyone has a favorite method of preparing asparagus, but regardless of the preference, asparagus needs to be washed and trimmed before cooking and seasoned before serving.

For an extra flavor burst, add a squeeze of lemon and Cherchies® Garlic Seasoning or Cherchies® Garlic 'n Herbs No-Salt Seasoning, and perhaps a sprinkle of Parmesan cheese.

For a lighter version, consider replacing the butter with a vinaigrette made with Cherchies® Champagne Mustard, white vinegar, and olive oil (or oil of choice).

Roasted- This is my preferred method and is very easy. Place washed and trimmed asparagus in a baking pan and drizzle with olive oil, lemon juice, and Cherchies® Garlic Seasoning or Cherchies® Garlic 'n Herbs Seasoning and cook for about 10-15 minutes or until asparagus is brown and tender.

Sauteed- This method allows the asparagus to retain its bright green color and involves cooking it on high heat for about 10 minutes and tossing it occasionally. Heat the asparagus with a bit of butter or oil in a pan and season to taste.

Steamed- The asparagus is placed in a steamer rack over boiling water and cooked for about 4-8 minutes or until tender. If used for salads or stir-frys, add cooked asparagus to an ice-water bath for a few minutes to stop the cooking process—season to taste.

Microwave- This method is similar to steaming. Use about 2 Tablespoons (Tbsp) of water in a microwave-safe bowl or plate and microwave asparagus for 2-3 minutes. If used for salads or stir-frys, add cooked asparagus to an ice-water bath for a few minutes to stop the cooking—season to taste.

Grilled- Grilling asparagus is a tasty way to preserve its flavor and impart the smokiness that grillers love. Toss asparagus with a small amount of oil and place it on a hot grill. To make grilling easier, skewer several asparagus stalks together and cook asparagus for about 10 minutes or until tender, turning to brown evenly. Season the asparagus to taste.

So, what's your favorite way to cook asparagus? We'd love to hear from you and share your recipes:) Comment below.

Thank you for visiting! Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Grilled Muffuletta Recipe

February 9, 2016lunch, entrees, grillingSheri SpalloneComment

Cook Time: 20 minutes Difficulty: Easy

Today is Mardi Gras, or "Fat Tuesday", and in honor of this celebration I share with you my version of "The Muffuletta", grilled with melty provolone cheese, salty olives and salami, ham, sweet roasted peppers, and Hot Banana Pepper Mustard. Making your mouth water?

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My hubby and I and a few friends traveled to New Orleans (aka NOLA) for the first time recently and had the most sinfully delicious sandwich, "The Muffuletta" from The Central Grocery in The French Quarter. This gargantuan sandwich is made with homemade bread and stuffed with layers of ham, salami, cheeses, and a tasty olive salad. Seriously insane. Talk about a flavor party in your mouth!

My version has all the flavors sans some of the the guilt. The Banana Hot Pepper Mustard is the "piece de resistance" of this sandwich. Go ahead and try it, it's the perfect Fat Tuesday sandwich or anytime you have a hankering for salty olives and salami, ham, sweet roasted peppers, tangy mustard, and gooey melty cheese. Everything in moderation, right? Here's how it's made. This recipe serves 2.

Happy Mardi Gras!

Ingredients (per sandwich)

2 Tablespoons (Tbsp) Cherchies® Hot Banana Pepper Mustard
1/4 cup chopped pitted black olives
1/4 cup chopped pitted green olives
1/4 cup chopped salami
1/4 cup cubed Provolone, chopped (optional)
1/4 cup Pepperoncini, seeds removed, chopped
1/2 jar Cherchies® Pretty Peppers
4 slices of good fresh bread (Here I used sourdough bread)
4 slices Provolone Cheese
2 Tablespoons (Tbsp) butter

Preparation

Chop the olives, provolone chunks (optional), salami, and pepperoncini into small pieces (In the second picture the salami had not been chopped fine enough). In a medium bowl, mix the olives, Provolone, salami, Pretty Peppers, and pepperoncini.

Turn griddle (or pan) onto medium. Spread softened butter or olive oil onto bread. Place buttered bread onto griddle. Grill until desired consistency.

Turn oven onto broil. Now, let's build this glorious sandwich. Spread Cherchies® Hot Banana Pepper Mustard on the grilled slices of bread that are facing up. Add ham then the olive mixture (oops, sorry about the ham picture).

Now for the melty "glue". Place the slices of Provolone cheese over the olive mixture and broil the sandwiches open faced until cheese has melted (only a few minutes).

When the cheese has melted, carefully put the halves together, and cut sandwich in half. Is your mouth watering yet? Mine is:) The perfect sandwich anytime, not just for Mardi Gras. Enjoy!