Witches Cheese Brooms With Hot Banana Pepper Mustard Recipe

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Witches Cheese Brooms With Hot Banana Pepper Mustard Recipe

Cook Time:  5 minutes  

Difficulty:  Easy

I'm a sucker for themed events, always have been; whether it is a Game Day Celebration or a festive brunch, the details, the food, and the decorations are a huge part of who I am, and Halloween is no exception. This idea is brilliant, turning an ordinary cheese stick into a broomstick. How fun and easy, right? I love creating healthy snacks for our children, and when I saw these cuties in an old cookbook (remember those?), I couldn't resist surprising our gang with this delightful Halloween treat! Our children are teenagers, but they still appreciate fun food. Maybe I've rubbed off on them after all:)

I went a step further with these broomsticks and served them with our Hot Banana Pepper Mustard because to me, pretzels, cheese, and mustard belong together:) You could substitute our Champagne Mustard or Cranberry Mustard for a milder dipping sauce, but our gang tends to like things spicier. There you go. Make sure to grab some for yourself because they will disappear right before your eyes.

So this Halloween, serve these broomsticks along with our Festive Deviled Eyeballs, our Champagne Mummy Hot Dogs, our Spooky English Muffin Pizzas, and a salad for a complete Halloween spread! Maybe your family will be so full that they won't eat the candy, ha! Happy Halloween!

Comment below if you made these adorable cheese brooms. Thank you for visiting. Please come back again.

Ingredients

• Mozzarella cheese sticks

• Pretzel sticks

• Fresh chives, cut into thirds

• Cherchies® Hot Banana Pepper Mustard (or Cherchies® Champagne Mustard or Cherchies® Cranberry Mustard for a milder dipping sauce)

Preparation

Cut mozzarella sticks in half.  With a sharp paring knife, score slits around the perimeter of the cheese stick, making sure to only cut into two-thirds of the cheese stick, allowing room at the top for the pretzel to be inserted.  Gently pry the cheese apart to look like a broom.

Insert the pretzel stick into uncut portion of the cheese stick.

Cut fresh chives into thirds.  Tie one-third of the chive around each of the broomsticks.   Snip off ends of the chive.

Serve with your favorite dipping sauce, in this case our Hot Banana Pepper Mustard

That's it!  Easy Peazy!  Adults and children, will enjoy this easy treat!  Happy Halloween!

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Champagne Beet and Goat Cheese Salad Recipe

Champane Beet and Goat Cheese Salad Recipe

Cook Time: 1 hour

Difficulty: Easy

If you had told me years ago I'd be eating beets, I would have looked at you like you were crazy...seriously crazy!  It's true, tastes do change and I absolutely love roasted beets now.  I especially love them in a salad with tangy goat cheese, candied pecans, and drizzled with a Champagne Tarragon Vinaigrette.  Oh my!

My curiosity was peaked a few years ago when my hubby and I were out to dinner.  There had been a lot of talk about beets and the health benefits, so I put on my big girl pants and decided to try this garnet vegetable everyone was raving about.  Both my hubby and I were hooked!  

This salad has some serious flavor!  With savory beets, creamy goat cheese, sweet candied pecans, and a tangy vinaigrette, this recipe is a must for your salad recipe cache!   

Ingredients  

• 1 bunch of red beets, washed and peeled
• 1 bunch of yellow beets, washed and peeled
• 1 Tablespoon (Tbsp) olive oil
• 1 Tablespoon (Tbsp) Cherchies® Garlic seasoning
• 1/2 teaspoon (tsp) ground pepper
• 1 small log of goat cheese
• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard
• 2 Tablespoons (Tbsp) white vinegar
• 1 teaspoon (tsp) Tarragon

Candied Pecans Ingredients (optional)

• 1 lb. pecans (I used chopped pecans for this recipe)
• 1 Tablespoon water
• 1 teaspoon (tsp) salt 
• 1 egg white
• 1 cup granulated sugar
• 1 teaspoon (tsp) cinnamon

Preparation

Preheat oven to 300 degrees.  

Wash and peel the beets and cut off the ends of the beets.  Cut beets into fourths and place on a baking sheet.  For presentation sake, I prefer to keep the gold beets separate from the red beets during cooking. Drizzle the beets with olive oil and sprinkle with Cherchies® Garlic Seasoning and pepper.  

With your hands, mix the beets so that they are coated in oil and the seasoning. You may want to use gloves if you don't want your fingers to turn pink.  Place beets in the oven and roast them until they are fork tender, about an hour.

In a small bowl, mix the Champagne Mustard, vinegar, and Tarragon.  Set aside.  

I like to cook the candied pecans at the same time as the beets, since they take about the same time.   In a small bowl, beat the egg white and water with a fork until frothy but not stiff.  

Add the pecans to a medium bowl. Pour the beaten egg white over the pecans and stir to make sure nuts are completely covered.  Sift the dry ingredients over the nuts and stir to coat evenly.  

Line a baking sheet with waxed or parchment paper and lightly spray with cooking spray.  Bake at 300 degrees for an hour, stirring the pecans every 15 minutes.  Allow the pecans to cool.

Once the beets and pecans are cooked, it's time to assemble the salad.  Coarsely chop the beets and arrange on a plate.  Sprinkle the goat cheese and the candied pecans over the beets.  Drizzle the Champagne Tarragon Vinaigrette over the salad.  Voila!  Champagne Beet and Goat Cheese Salad! Enjoy!

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Slow Cooker Peach BBQ Pork Recipe

Cook Time:  About 5 hours

Difficulty:  Easy

Updated 1/30/2024.

Do you have a slow cooker (crockpot, Instapot, etc.)? Is it in your closet? Slow cookers are one of the best kitchen inventions ever, and they have finally received the respect they deserve! You place the ingredients inside, turn it on, and walk away until your meal is finished hours later. It is like having an extra helper in the kitchen, and who doesn't like an additional helper for mealtime?

Of all the recipes I have made in my slow cooker (meatballs, soup, chili, pot roast, etc.), pulled pork is one of my family's favorites! Tangy, smoky, sweet, it makes me weak in the knees! Pulled pork is perfect for casual get-togethers, game day celebrations, outdoor barbeques, etc. This recipe has all that "lip-smacking flavor" in one punch but with a twist! The key ingredient? Cherchies® Vidalia Onion Peach Salsa!

This peachy BBQ pork recipe is delightfully balanced with tang, smokiness, sweetness, and heat. My family gave it a thumbs up, which was huge, considering I pulled a switcheroo on them. :) I deviated from their favorite Pulled Pork Recipe and didn't tell them. (It's my thing.) Luckily, it was a huge success and will also be with your family or guests.

So what are you waiting for? Life is short; use your slow cooker (crockpot, Instapot, etc.) more! Grab the ingredients, put them in your slow cooker, turn it on, walk away (don't look back), and allow your "kitchen helper" (slow cooker) to do the work for you! You will have a tender, juicy, mouth-watering, Peachy BBQ Pulled Pork in a few short hours. Delicious! Serve it on rolls with our Homemade Applesauce and Cherchies® Best Darn Coleslaw Recipe (or add to your sandwich) for a complete meal!

You deserve a break, I insist!

Thanks for stopping by:) Comment below if you have made this tasty recpie. 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

• 3-4 lbs. pork shoulder or pork butt

• 1 onion chopped

• 2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (enough to coat both sides)

• 1 teaspoon (tsp) ground pepper

• 1 cup of your favorite BBQ sauce

• 1 cup Cherchies® Vidalia Onion Peach Salsa

• 1/2 cup chicken broth

Preparation

Chop the onion and add to the bottom of your slow cooker.  

In a small bowl, mix together the Cherchies® Garlic Seasoning and the ground pepper and sprinkle on all sides of the pork.  Place the pork on top of the onions (this is an old picture where I clearly had the onions on top;).

Pour the chicken broth into the slow cooker, then add the BBQ sauce and Cherchies® Vidalia Onion Peach Salsa on top of the pork.  Turn it on and walk away!  Cook for 5-6 hours on low or 3-4 hours on high.  Pork is ready when it pulls apart easily with two forks.  Enjoy!

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Slow Cooker Peach BBQ Pork Recipe

Pumpkin and Bacon Grilled Cheese Sandwich Recipe

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Pumpkin and Bacon Grilled Cheese Sandwich Recipe

Prep Time: 10 minutes

Prep Time: 10 minutes

Cook Time: About 10 minutes

Difficulty: Easy

Servings: 2

Updated 11/3/2022.

Happy National Sandwich Day. What better way to celebrate this national holiday than with a tasty grilled cheese sandwich that embraces the warm, comforting flavors of Fall? Introducing our Pumpkin and Bacon Grilled Cheese Sandwich Recipe.

You had me at bacon and cheese, but creamy pumpkin, salty bacon, and melty cheese? Sounds a little bizarre, but yet it is intriguing, right? Sometimes ingredients you would not expect end up being a perfect marriage, and this sandwich, packed with salty-sweet goodness, will blow your tastebuds away. It is the perfect grilled cheese sandwich to make on a crisp Fall day.

What makes this sandwich so unique? The pumpkin puree, mixed with Cherchies® Champagne Mustard, pushes this flavorful sandwich over the top in the sandwich world. Combine that with bacon, two types of cheese, and fresh bread, and you have a delicious grown-up grilled cheese sandwich with flavors that will tantalize your tastebuds. So, are you ready to try this tasty Fall-inspired grilled cheese sandwich? Life is short; you must try new flavor combinations and expand your palate. You will not be disappointed. Enjoy!

Comment below if you have made this easy, flavorful sandwich recipe. As always, thank you for visiting. Please come back for more easy-to-make recipes, entertaining ideas, and cooking tips.

Ingredients

• 1/2 cup pumpkin puree

• pinch Kosher salt

• 2 Tablespoons (Tbsp.) Cherchies® Champagne Mustard

• 1 teaspoon (tsp) ground cinnamon

• 1/8 teaspoon (tsp) nutmeg

• 1/2 teaspoon (tsp) ground ginger

• 1/8 teaspoon (tsp) allspice

• 4 slices Italian, sourdough (our favorite) or any crusty bread

• 2 slices cooked bacon (leftover holiday ham would also work)

• 1/2 cup grated sharp cheddar cheese

• 1/2 cup grated Monterrey Jack cheese

• 3 Tbsp butter, room temperature

Preparation
Combine the cheddar and Monterrey Jack cheese in a small bowl and set aside.

Mix the pumpkin puree, Cherchies® award-winning Champagne Mustard, salt, and spices in a small bowl.  Spread the mixture (about 1 Tablespoon each) evenly on two slices of bread.  Divide the cheese mixture and sprinkle over the mustard.

Break the bacon slices in half and place two halves over the cheese.  Assemble the sandwiches by placing the other slices of bread over the bacon.  Spread 1 Tbsp butter over the top of each of the sandwiches. Melt the remaining 1 Tbsp of butter in a cast iron skillet over medium heat. Place the sandwiches (unbuttered side) in a skillet and cook over medium-low heat for 5 minutes or until the cheese begins to melt and the bread begins to toast.

Carefully flip sandwiches and cook on the second side for another 5 minutes or until the cheese is fully melted and the bread is toasted. The idea is to cook it slowly until the cheese is melted without burning the bread.   Remove from heat.   Slice in half and enjoy!