Stuffed Mini Peppers

These Stuffed Mini Peppers are the perfect crowd pleasing appetizer! They’re stuffed with two kinds of cheese, bacon, and more, then baked till melty and delicious!

This recipe will make a dozen stuffed peppers, so if you’re feeding a crowd and want more than that, just double the recipe. 

INGREDIENTS

• 1 pound mini sweet peppers, halved and seeded
• 2 tablespoon extra virgin olive oil
• Salt and pepper
• 12 ounce log goat cheese softened 
• 2 tablespoon Mascarpone cheese
• ¼ cup bacon crumbles, Bacon Bits work
• 1 tablespoon Everything But the Bagel seasoning
• 2 teaspoon Lemon zest
• ½ Lemon, juiced 
• 2/3 cup grated parmesan 
• 1 tablespoon Butter

INSTRUCTIONS

Preheat the oven to 425F*.

Cut each in half, remove seeds. 

Place on a pan and spray/drizzle with the olive oil and salt and pepper. 

Baked for 8 minutes. Then let cool. 

In a large bowl, stir to combine the goat cheese, parmesan, mascarpone, garlic, bacon bits, seasoning, lemon zest and juice and black pepper.

Fill the cut peppers – you should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.

Melt butter and stir in parmesan cheese. 

Sprinkle parmesan mixture over the top of each pepper. 

Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. 

Enjoy!

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Buffalo Chicken Pull apart Roll ups

I love a good tailgate!

These Buffalo Chicken Pull Apart  Roll-ups are just the recipe you need for game day! 

It’s a great appetizer that is made in minutes and always a hit. If you love buffalo chicken dip, these will be your new favorite. 

If you love Buffalo chicken recipes, make sure to try my Buffalo Chicken Rolls with Blue Cheese Frosting. 

INGREDIENTS

• 1 lb ground chicken
• 1 lb ground italian chicken sausage
• ½ cup Frank’s Red Hot Hot Buffalo Wings Sauce
• 1 packet Ranch seasoning packet
• 1 tablespoon EVOO
• 1 small red onion, diced
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounce cream cheese
• 8 ounce blue cheese crumbles
• 1 cup mozzarella cheese, shredded
• 2 tubes Pillsbury Thin Pizza Crust

INSTRUCTIONS 

Heat the olive oil in a large skillet over medium high heat.

Add the ground meat and sauté for 5 minutes and break it up with the back of a wooden spoon. Add all the ranch seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.

Once cooked, add ½ cup buffalo sauce and reduce to a simmer. Let simmer for 10 minutes.

In the same skillet, saute the red onion and garlic. Sprinkle the red pepper flakes, salt and pepper. Saute until fragrant, about 1-2 minutes. 

Pour onion mixture and cooked meat in a large bowl, stir to combine. 

Add the cream cheese to the bowl and mix until well combined. 

Place parchment paper on the counter for your workspace. 

Unroll one pizza crust dough out onto the prepared parchment paper, I like to work with one at a time. 

Spread chicken mixture evenly on dough to within 1/4 inch from sides. 

Sprinkle ½ of the blue cheese and ½ of the mozzarella cheese over the chicken mixture.  

Starting with one long side, roll up dough; spread a thin layer of ranch dressing along one side to help it seal. 

Repeat with the other dough and place both in the refrigerator for one hour or overnight. 

Preheat the oven to 400°F and grease a 9 inch springform pan.

Place seam side down on cutting board. Using a sharp knife, cut the roll into 8 equal slices; place cut side down in the prepared pan. 

Bake for 25 to 30 minutes or until deep golden brown. 

Top with green onions and a drizzle of ranch dressing and if desired, additional Buffalo sauce.

The Classic Mojito and Pink Champagne Mojito

If you’re in the mood for a fun summer drink, this mojito recipe is just what you need!
It’s refreshing, delicious, and super easy to make.

Mojitos are ultra refreshing on warm days, and I feel like I’m on vacation every time I get my hands on one.

Here’s two super easy Mojito recipes… the classic Mojito and the Pink Champagne Mojito!

INGREDIENTS

Classic Mojito

5 mint leaves, more for garnish

2 ounces white rum

1.5 ounce Stirrings Mojito Mix

Ice

Club soda or sparkling water

Lime slices and mint leaves, for garnish

Pink Champagne Mojito

6 to 8 fresh mint leaves

1 ounces of simple syrup

1 ounces freshly squeezed lime juice

2 ounce white rum

3 ounces rosé champagne

1 lime, cut into wedges

INSTRUCTIONS

Classic Mojito

Strain into a glass filled with ice. Top with a splash of club soda and garnish with lime slices and more mint.

Lightly muddle the mint in the bottom of a cocktail shaker until aromatic. Add the rum, mix, a handful of ice and shake.

Pink Champagne Mojito

In the bottom of a cocktail shaker, add the simple syrup and the mint leaves. 

Muddle with a muddler. 

Add ice, some lime wedges or slices, rum, and lime juice to the cocktail shaker. Shake. 

Strain into a glass filled with ice.

Top with rosé champagne, garnish with lime slices and more mint.

The Perfect Bloody Mary with a Bacon Skewer

Sundays are for Brunching & Bloody Mary Bars!

The Bloody Mary is one of the world’s best known cocktails, prized for its ability to jumpstart even the laziest of mornings. Its origins aren’t exactly clear, but the likely backstory points to the mid-1930s and Fernand “Pete” Petiot, a bartender at King Cole Bar at the St. Regis hotel in New York City.

So next time, you have yourself a Bllody Mary make sure you say Cheers to Pete!

INGREDIENTS

1 cup ice cubes 

1.5 fluid ounce @Tito’s Handmade Vodka

¾ cup @Zingzang 

1 stalk celery 

2 Green Olives

2 pieces Get Yourself a Husband Bacon

2 lemon & lime wedges

Dash of Oldbay seasoning 

INSTRUCTIONS

 Fill the glass with ice cubes.

In a cocktail mixer full of ice, combine the vodka, zing zang, and old bay seasoning. Shake vigorously and strain into the glass.

Garnish with a stalk of celery, bacon, olives, lemon and limes.

Boozy Dole Whip

This Dole Whip Copycat recipe transports me to my Happy Place. DISNEY! The Boozy Pineapple Dole Whip is an adult version of a Disney World favorite! This Disney World copycat recipe tastes almost identical to the Dole Whips in the park but can be made at home and with a boozy twist!

It is perfect for Summer or anytime you feel like adding a little sweetness to your day. With only four ingredients and minutes to prepare, it’s almost as good as enjoying this treat while on vacation.

The ingredients are frozen pineapple chunks, coconut milk, rum and sweetened condensed milk! You just toss everything into the blender and pour into your favorite Tiki glass!

If you are not a coconut rum fan, use regular light or dark rum. And instead of coconut milk, use regular milk.

INGREDIENTS

• 5 cups frozen pineapple chunks
• 3/4 cup  coconut milk
• 1/2 cup coconut rum
• 1/4 cup sweetened condensed milk
• Pineapple slices, for garnish
• Maraschino cherries, for garnish

DIRECTIONS

Blend frozen pineapple, coconut milk, rum, and sweetened condensed milk in a blender.

Pour into glasses and garnish each with pineapple and a maraschino cherry.

Homemade Strawberry & Citrus Shrubs

Have you made shrubs before? 

They are a beautiful sweet and tangy combination of fruit and vinegar. 

Shrubs add sweetness and tang to cocktails and mocktails. Splash some in ice-cold seltzer to make a mocktail or make a boozy beverage with vodka. 

Well having brunch at the C House in Seminole Heights, I learned about shrubs. I tried one of their signature cocktails that uses their homemade Strawberry shrub. It was delicious! I was inspired to try my hand at making my own shrub. 

Ingredients

Strawberry Shrub

• 1 cup strawberries, halved  
• 1 cup sugar
• 1 cup Apple cider vinegar
• 1 (1 inch) strip lemon zest

Citrus Shrub

• I cup lemon, peeled and chopped
• 1 cup orange, peel and chopped 
• 1 cup sugar
• 1 cup apple cider vinegar

Directions

Strawberry Shrub

1. Combine strawberries, sugar, vinegar and lemon zest in a medium saucepan. 
2. Bring to a boil over medium-high heat. 
3. Remove from heat and let stand for 20 minutes. 
4. Pour into a mason jar.
5. Refrigerate until cold, about 4 hours or up to 1 week.

Citrus Shrub

1. Place all the fruit flesh into a blender and pulse until smooth. 
2. Pour puree mixture, sugar and vinegar into a saucepan. 
3. Bring to a boil over medium-high heat. 
4. Remove from heat and let stand for 20 minutes. 
5. Pour into a mason jar.
6. Refrigerate until cold, about 4 hours or up to 1 week.

For the cocktails

In a cocktail shaker, add 1 ounce of vodka, ¾ ounce of Shrub, and ice. Cover and shake until cold, about 30 seconds. Strain into a glass of ice and top with Prosecco. Garnish with mint.

For a mocktail, serve Shrubs over Seltzer water and ice.