Mini Ham Puffs

Given that recipes are now so accessible online, we are giving away a bunch of cookbooks that we don’t really use anymore. I wanted to keep this recipe from one of them.


  • 1 package (2.5 ounces) ham or smoked turkey, finely chopped
  • 2 tablespoons finely chopped onion
  • ½ cup (2 ounces) shredded Swiss or cheddar cheese
  • 1 egg
  • 1 tablespoon snipped fresh parsley
  • 1½ teaspoons dijon mustard
  • 1/8 teaspoon ground black pepper
  • 1 package (8 ounces) refrigerated crescent rolls


Preheat oven to 350°. Grease mini-muffin pan(s). (24 mini-cups).

Mix together all ingredients except crescent rolls.

Unroll crescent dough and press into a large rectangle. Cut dough into 24 squares (pizza cutter works good here). Press one square of dough into each mini-muffin cup.

Fill each muffin cup with a small scoop of ham mixture. Back 12 – 14 minutes, or until puffs are light golden brown. Remove from pan; serve immediately.


Kentucky Hot Brown Bake

Someone just posted this on Facebook; I have no idea who the source is. I am posting here so I don’t lose the recipe. 🙂 Would like to try it later. One of my friends also made the comment, “Whoa you could mess with this and make all kinds of yummies – then cut them – freeze them individually and boom ! Lunches!” Great idea, Natalie!


  • 8 oz package refrigerated crescent rolls
  • 1 lb. package smoked turkey lunch meat
  • 8 slices cooked bacon
  • 8 slices Swiss cheese
  • 3 Roma tomatoes, sliced thin
  • 4 eggs, beaten


Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8″ pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top.

Repeat the layers. Top with remaining dough square. Pour remaining eggs over top.

Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.

Creamy Avocado-Cilantro Dip

I am terrible about letting magazines pile up without reading them. Then I feel guilty to just toss them in the recycling bin, so I spend time flipping through them, and tearing out a page here and there before tossing. Today is a magazine purge day. Saw this recipe in a Rachael Ray from July/August 2012 (yes, yes – it’s been over a year, don’t judge) and thought I’d try posting it here to try later, instead of tearing the page out and letting it sit around the house for a few more months. It sounds delish, I’ll make it soon for a football game snack.


  • 2 avocados, pitted and chopped
  • ½ cup sour cream
  • ¼ cup chopped cilantro
  • 2 tbsp fresh lime juice


Using a food processor, puree all ingredients. Season to taste. Serve dip with tortilla chips, crackers, or strips of fresh veggies.

Caprese Salad

Caprese salad is an easy and delicious side, and even better when using tomatoes and basil from our garden.

My husband planted some tomatoes and basil in our garden this year. Last night he harvested some beautiful tomatoes. I happened to have bought some fresh mozzarella at the store the other day, so we picked some basil and had a lovely Caprese salad with our meal.


  • Tomato, sliced
  • Fresh mozzarella, sliced
  • Fresh basil leaves
  • Balsamic vinegar


The assembly on this is so simple; just layer a slice of tomato, a basil leaf, and a slice of mozzarella. Arrange your tomato layers on a plate, and drizzle with balsamic vinegar. Perfection.

Classic Cheese Fondue

The recipe makes much more cheese fondue than this; we dug in and ate almost the whole pot before I remembered to take a picture!

Now, I don’t know if I’ve said this before, but I love cheese. I could be a vegetarian, but never a vegan, I just couldn’t live without cheese. (My husband and I love to go out for fondue; we always end up getting the full dinner, but we’d both be happy with just the cheese and chocolate I think.)

My fondue pot came with a bunch of different cheese fondue recipes. We made the classic cheese fondue first – we love eating it so much I still haven’t tried any of the other cheese fondue recipes that it came with! One note – our fondue pot is an electric one; I have modified this recipe so you can use it with any type of fondue pot.


  • 1 pound Gruyere cheese (not processed), grated
  • ¾ pound Emmenthal cheese, grated (we usually sub Swiss instead)
  • 6 teaspoons cornstarch (I use arrowroot)
  • 1-½ teaspoons dry mustard
  • 1 clove garlic, peeled and cut in half
  • 2-¼ cups dry white wine – not chardonnay (I use Pinot Grigio)
  • 2-½ tablespoons Kirschwasser (to be honest, I don’t use this, it’s such a small amount)
  • Dipping ingredients, cut into cubes or bite size


Place the grated cheese in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely.

Rub the bottom and lower half of the sides of the fondue pot with the cut sides of the garlic cloves. Add the white wine to the fondue pot, and then begin to heat the pot. Heat the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling one handful at a time; don’t add any more cheese until each handful is completely melted and smooth. The mixture will slowly thicken. When all the cheese has been added, stir in the Kirschwasser and serve. Reduce the temperature of the pot at this point to allow the fondue to simmer; it should never boil.

We like to serve our cheese fondue with bread, apples, carrots, cauliflower, and broccoli. Our fondue recipe suggests blanching the veggies to crisp-tender (we just eat them raw), or trying cooked but firm new potatoes. Enjoy!

Walnut Brewery’s Asiago Cheese Dip & Beer Bread

Boulder, CO is the home of the Walnut Brewery. Somehow over the years they were associated (bought out?) with Rock Bottom Brewery. Same menu, but Walnut kept their different name. In college my husband and I loved to go to the Walnut for their beer and the Asiago Cheese Dip appetizer with beer bread. They still make their own beer, but unfortunately, they don’t have the cheese dip on the menu anymore!

In 2000, one of the Rock Bottom restaurants shared the Asiago Cheese Dip recipe with a local paper, and I happened to run across it on the internet. While you can not longer order this app at the restaurant, at least you can make it at home. And on a personal note, we don’t like mushrooms, so I leave those out!

Walnut Brewery Asiago Cheese Dip 

  • 4 tablespoons sun-dried tomatoes, reconstituted in hot water
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
  • 1/4 cup green onions (cleaned, rinsed, and sliced into 1/4-inch pieces
  • 1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces

Squeeze all water our of tomatoes, then julienne cut into fine strips. it is important that all water be removed from tomatoes, and they must be added last, or dip will discolor.

Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups.

Walnut Brewery Beer Bread

  • 2-1/2 cups flour
  • 4 tablespoons sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 9 1/2 oz pale ale beer
  • 1/2 cup grated cheddar cheese
  • 2 green onions, finely sliced (green part only)
  • 10 oz jalapenos, finely chopped (optional)
  • 1 tablespoon melted butter to coat bread

Sift together flour, sugar, baking powder, and salt. Add beer and mix well.

Add cheese, onion, and jalapenos, if using. Batter will be stiff.

Preheat oven to 300 degrees. Lightly coat 9 x 5 x 3-inch loaf pan with vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices.

When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. Makes one loaf.


Tomato Brushetta

Another one from my friend Kelly. Great as an appetizer or a side. Original recipe posted with notes on Kelly’s changes to the recipe in ().


  • 10 Roma Tomatoes (10 large or 14 small)
  • 4 Garlic Cloves (Kelly uses 10)
  • 2 Tbsp Fresh Basil (Kelly uses whole pack from store)
  • 1/4 cup Olive Oil (1/3 cup, then drizzle more after mixed, plus some for bread)
  • Salt & Pepper to taste
  • Parmesan Cheese to sprinkle
  • 2 Loaves French Baguette


Chop tomatoes into small pieces. Add remaining ingredients and mix.

Slice bread, toast each side under broiler in oven. (Watch so they don’t burn) Brush with olive oil after toasting. Top with tomato mixture, sprinkle with Parmesan cheese.