Parmesan Pepper Knots Recipe

October 20, 2015side dishes, snacksSheri SpalloneComment

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.

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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!

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Cooking Tip: 10 Foods You Can Freeze (plus bonus)

October 15, 2015cooking tipsSheri SpalloneComment

I'm not a fan of wasting food as my family will attest (I'm the queen of turning leftovers into a tonight's new masterpiece...they've caught on, but they still enjoy what I prepare). So, did you know you can save money by freezing food?

With a family of 5 (one young adult, two teens, my hubby and me), plus their friends, you can imagine the size of our food bill. What is a smart mom to do? Freeze food!

Many years ago, at the advice of an older friend, we invested in a commercial freezer. Since then, we buy food on sale, freeze leftovers (unless of course I use them to create new masterpieces), buy food in bulk, and freeze food for another time.

I also learned that aside from meats, fruits, veggies, and frozen foods, there are so many other foods that can be frozen, some of which you may or may not know.

Now you can save money on your grocery bills! Here are 10 foods you can freeze (actually 11, I gave you a bonus).

Wine- If saving leftover wine to use for cooking later, freeze wine in ice cube trays. If just saving wine, put leftover wine into airtight containers. (6months)

Milk- I just found this out recently (And to think for years we would clean out our milk before going on vacation!) Simply freeze your milk in an airtight container and thaw when ready to use. You will need to stir or shake before serving. (Store 3 months)

Eggs- Store cracked eggs (out of shell) in ice cube trays, freezer bags, or airtight containers in the freezer. Thaw in refrigerator when ready to use. (Store up to 1 year).

Avocados- Although the consistency may not be the same, you can freeze avocados. Simply cut the avocados in half, dip in lemon juice, and freeze. Thaw them in the refrigerator when ready to use for the perfect guacamole. (Store up to 6 months)

Butter- Place butter in its original wrapper into the freezer. Defrost in the refrigerator when ready to use. (Store 6-12 months).

Tomato Paste - Place leftover tomato paste in mini muffin tins and freeze. Tomato paste freezes really well and is perfect to use in sauces or chili at a later time. (Store 3 months)

Bread - (I have done this for years...we live in Pennsylvania and it's very humid...bread doesn't last without turning moldy). Bread is very durable. Simply place in the freezer and remove as needed and defrost on the counter or microwave for 10-20 seconds. (3 months)

Chips/ Crackers- Just like bread, crackers and chips freeze well. Remove from freezer and place on counter to defrost. If after thawing chips or crackers are stale simply place on a cookie sheet. Bake crackers at 350 degrees for about 5 minutes, or until crisp. (6-8 months).

Lemons (or any citrus) - Citrus is perfect for freezing for the juice and the zest. Simply defrost on the counter when ready to use. (6 months)

Vegetable Scraps - Onion, celery, carrot, and turnip ends, peppers and such...place them in a resealable bag or airtight container and use for a lovely broth later. (6+ months)

Cheese - One of my favorites! Buy cheese blocks on sale and either freeze as is or shred cheese into freezer bags for later. Cheese defrosts nicely on the counter.

Herbs - Here's a bonus. Freeze leftover fresh herbs in ice cube trays or small resealable bags with a little water. (6+ months)

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Easy and Elegant Entertaining Menus

October 14, 2015parties, recipe round upSheri SpalloneComment

I have loved theme parties as long as I can remember. When I was working in Corporate America, I planned all the corporate hospitality events in my division.

When I became a mom, I was all about the themed birthday parties.

As my kiddos grew, I volunteered to "help" at my children's school's Teacher Appreciation Luncheon. I ended up chairing the event for 9 years.

Themes to me, always seem to make planning easier, from the invitations, and the decorations, to the food. It just seems to flow. Who doesn't like a plan?

Consider me your personal event planner. I thought you might enjoy a few themed Cherchies® menus to make your entertaining easy and elegant.

(I'll do a blog in the future with some creative themed parties, complete with invitations and decorations). Happy Entertaining!

Ladies Luncheon

Gameday

Romantic Dinner for Two

Brunch

Mexican Fiesta

Backyard Grilling

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Apple Butter Crisp Recipe

October 11, 2015dessertsSheri SpalloneComment

Fruit crisps (aka fruit crumble) are one of the most versatile comfort foods because they can be made with any fruit (fresh or frozen) for any season and are perfectly suitable for family or guests.

Fruit crisps are also extremely easy to make. It is tough to mess up a fruit crisp (unless you put it in the oven, and for the next hour, you multitask until you smell something burning, but I have never done that;).

Please, folks, set a timer!

I love trying something new, primarily when an experiment works out perfectly! I reviewed my mom's original apple crisp recipe and pondered whether or not to substitute Cherchies® Apple Butter for the sugar. It worked, and the result was delicious (sometimes, cooking substitutions do not work)! This apple crisp may be one of the best versions I have ever made! You must try this! For the adventurous, substitute our new Cherchies® Cherry Butter for an apple-cherry crisp or our Cherchies® Strawberry Butter for an apple-strawberry crisp! Yummy!

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

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Ingredients

Cooking Spray
6-7 medium apples, peeled and roughly chopped (We tested with a variety of apples (sweet and tart) we received in our fruit farm share)
1-2 Tablespoons (Tbsp) lemon juice
1 Tablespoon (Tbsp) orange zest, plus juice from the Orange
1 jar Cherchies® Apple Butter Spread (try our Cherry or Strawberry Butters as a tangy substitution)
1 teaspoon (tsp) cinnamon
3/4 cup flour (We tested with Bob's Mill All Purpose Flour but have also used regular flour)
3/4 cup oats
1/2 cup brown sugar
1/2 teaspoon (tsp) cinnamon
2 Tablespoons (Tbsp) butter, melted
6 Tablespoons (Tbsp) butter cut into chunks

Preparation

Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray. Peel and chop apples. Place them in a medium bowl with lemon juice and combine until the apples are evenly coated. Add orange zest, juice from the orange, Cherchies® Apple Butter Spread, and 1 teaspoon of cinnamon, and mix. Once combined, add to the sprayed baking dish.

In a separate bowl, combine flour, oats, brown sugar, and remaining cinnamon. Add the 2 tablespoons of melted butter to the flour mixture. Mix together with a fork until tiny crumbs form.

Sprinkle crumb topping over apples.

Cut up the remaining 6 Tablespoons of butter and dot the apple crisp with butter. Bake for about 1 hour or until golden brown and bubbly. (Every oven is different, so check the crisp after 45 minutes.)