Cherchies Blog

Cranberry Coconut Bars Recipe

breakfast, desserts, snacksSheri SpalloneComment

Cranberry Coconut Bars Recipe

Cook Time: 30 minutes  
Difficulty: Easy

Do you love cranberries?  Cranberries are one of our favorites here at Cherchies, and with Christmas around the corner, this easy recipe is the perfect holiday dessert, afternoon snack, or breakfast treat.  

I was inspired by an old recipe I had in my cabinet, and instead of Apricot Preserves as in the original recipe, I added a bit of Cherchies® flair by substituting our Cranberry Preserves for the Apricot and added coconut to the mix. Luckily my hunches were correct as the end result was delicious!

This recipe could easily be made with any of our preserves, our Cranberry Preserves with Champagne, Blackberry Preserves,  Fig Preserves With Cinnamon, or any of our butter spreads, but I was feeling festive and chose Cranberry Preserves:)

So, all you cranberry lovers out there, you need to add this recipe to your Cranberry collection.  You won't be disappointed!  AND, because we love ya, all our cranberry products are on SALE this weekend!
-Original recipe- Gator Country Cooks- From the Junior League Centennial Cookbook

Thanks for visiting!

Ingredients

Preparation

Preheat the oven to 350 degrees.  Grease a 13 x 9 baking dish with cooking spray.  In a medium mixing bowl, combine the oats, coconut, baking soda, salt, and brown sugar.  Add the melted butter to the ingredients and stir until ingredients are combined and crumbly.  

Press half of the mixture into greased baking dish.  Spread the Cranberry Preserves over the mixture. Sprinkle the remaining oat mixture over the Cranberry Preserves.

Bake for about 30 minutes or until golden brown.  Cool slightly and enjoy!

Yum

Pretty Pepper Hummus Recipe

appetizers, snacksSheri SpalloneComment

Pretty Pepper Hummus Recipe

Cook Time:  5 minutes  
Difficulty:  Easy

There's something seriously satisfying about making things from scratch, especially when it's easy and you can control the ingredients. Take, for example, hummus; why buy it when you can make it homemade? Add the ingredients to a food processor or blender, and in minutes, you have a delicious homemade healthy snack or spread.

It's kind of a funny story how this recipe came to be. I love those "aha!" moments. Our daughter had been on a hummus kick and came home from school craving hummus, funny kid! My initial thought was, "What did you do with my once picky daughter?" Of course, I didn't have hummus on hand to meet the needs of a hungry teenager, but I remembered a can of chickpeas and a jar of tahini tucked away in my pantry for when I wanted to make hummus someday;) Then it dawned on me I had a jar of our Pretty Peppers in my pantry. Aha! Roasted Red Pepper Hummus, our favorite! Why didn't I think of this before? I researched various hummus recipes from my cookbooks (yes, I still use cookbooks) and came up with this delicious recipe. My daughter was thrilled and gave it a thumbs up!

So, if you're looking for a fabulous tasty, creamy hummus recipe, grab a jar of our Pretty Peppers (one of our original products from 1980) and make this recipe today! It is the perfect dip for vegetables, crackers, or as a spread on sandwiches and delicious addition to charcuterie platters. You won't be disappointed:)

Comment below and let us know if you tried this easy recipe. Thank you for visiting. Please come back again.

Ingredients

Preparation
Add all the ingredients, except the Pretty Peppers to a food processor or blender and mix until the hummus is smooth. Next, add the Pretty Peppers to the food processor and pulse a couple of times in order to obtain small bits.  If you like your hummus without bits, run the food processor or blender for a couple of minutes until hummus is completely smooth.  

Drizzle with a teaspoon of olive oil and garnish with some Pretty Peppers and chopped parsley.  Serve with vegetables, crackers, or crostini, or spread on sandwiches in lieu of mayonnaise.  Enjoy!

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Witches Cheese Brooms With Hot Banana Pepper Mustard Recipe

parties, appetizers, snacksSheri SpalloneComment

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

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!

Yum

Champagne Beet and Goat Cheese Salad Recipe

salads, side dishesSheri SpalloneComment
Champane 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!

Yum