Easy 5-Minute Pepper Jelly & Cream Cheese Bites You’ll Love Ingredients: Cooking spray 1 (14-oz.) package puff pastry, thawed 1 (8-oz.) block cold cream cheese 1/2 cup pepper jelly Fresh thyme leaves (optional, for garnish) Instructions Preheat and Prepare Muffin Pans: Preheat your oven to 375°F (190°C). Grease 2 (24-cup) mini muffin pans with cooking spray. Prepare Puff Pastry: Unroll the puff pastry on a clean surface and cut it into 24 equal pieces. Press each piece into a muffin cup in the p
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Easy 5-Minute Pepper Jelly & Cream Cheese Bites You’ll Love Ingredients: Cooking spray 1 (14-oz.) package puff pastry, thawed 1 (8-oz.) block cold cream cheese 1/2 cup pepper jelly Fresh thyme leaves (optional, for garnish) Instructions Preheat and Prepare Muffin Pans: Preheat your oven to 375°F (190°C). Grease 2 (24-cup) mini muffin pans with cooking spray. Prepare Puff Pastry: Unroll the puff pastry on a clean surface and cut it into 24 equal pieces. Press each piece into a muffin cup in the p
2.5K views7 months ago
FacebookI love recipes
Our pepper harvest was bountiful, so we decided to try hang-drying them the old-school way! There’s something incredibly satisfying about seeing strings of peppers dangling from the garden shed rafters. It’s a simple process: all you need is a thick needle, like an upholstery needle, and some string. Fishing line works great since it’s strong enough to hold a hefty bunch. To start, carefully thread the needle through the base of each pepper’s cap (the calyx). Once you have a line of peppers, tie
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Our pepper harvest was bountiful, so we decided to try hang-drying them the old-school way! There’s something incredibly satisfying about seeing strings of peppers dangling from the garden shed rafters. It’s a simple process: all you need is a thick needle, like an upholstery needle, and some string. Fishing line works great since it’s strong enough to hold a hefty bunch. To start, carefully thread the needle through the base of each pepper’s cap (the calyx). Once you have a line of peppers, tie
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FacebookEpic Gardening
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3 Tbsp. unsalted butter 1 Tbsp. olive oil 1 1/2 cups chopped yellow onion (1 large) 3/4 cup chopped shallots (2 large) 1 cup sliced leek, white and light green parts only (from 2 large) 3 (28-ounce) cans crushed tomatoes 4 cups whole milk 2 cups heavy cream 1/2 tsp. saffron threads 1/4 tsp. crushed red pepper flakes Kosher salt and freshly ground black pepper Grated Parmesan and chopped fresh flat-leaf parsley, for garnish
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3 Tbsp. unsalted butter 1 Tbsp. olive oil 1 1/2 cups chopped yellow onion (1 large) 3/4 cup chopped shallots (2 large) 1 cup sliced leek, white and light green parts only (from 2 large) 3 (28-ounce) cans crushed tomatoes 4 cups whole milk 2 cups heavy cream 1/2 tsp. saffron threads 1/4 tsp. crushed red pepper flakes Kosher salt and freshly ground black pepper Grated Parmesan and chopped fresh flat-leaf parsley, for garnish
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