Girls Night!

Girls Night!

Hello everyone! I know I've been gone for awhile. So busy with work...so busy with the end of the school year...I've neglected updating my blog. I haven't stopped cooking, baking and eating though, and I hope to get some of my recipes posted soon. I need to catch up!

Well those that know me well know I am a HUGE True Blood fan. This past Sunday was the season premier and of course I had to have a get together with my girls in celebration. We ate, drank, and watched the show. And what an awesome show it was! I can't wait for the rest of the season.

I made a nice little spread of goodies for the evening, which consisted of sweet pepper poppers, spicy three cheese spread and crackers, and yummy french bread slices topped with vanilla honey goat cheese and a tangerine ginger sauce. Everything was so yummy! And it wouldn't be a party without a fabulous drink, so I made a Hawaiian Punch that was to die for. I got the recipe from Clinton Kelly and changed it up just a bit.



I've had several requests for the recipes I made, so tonight I'll start with the sweet pepper poppers. This recipe was adapted from Sandra Lee.

Ingredients:
Non-stick cooking spray
2 pints baby red, yellow, and orange bell peppers
1 package (8-ounce) cream cheese, softened
1 cup shredded pepper-jack cheese
1 cup fresh chunky salsa

Directions:

Preheat oven to 300 degrees F. Lightly coat a baking sheet with cooking spray and set aside.

Cut each pepper lengthwise through stem. Using a spoon, scrape out seeds and veins and set aside.

In a medium bowl, stir together cream cheese and shredded cheese. Fill peppers with cheese mixture and place on a baking sheet. Bake for 20 to 25 minutes or until heated through.

Top each pepper with a spoonful of the fresh salsa.

(The peppers can be prepped and filled with the cheese mixture ahead of time and kept in the refrigerator. Pull out and set on the counter while the oven heats up)