Pop on Over

 Last weekend was taste test kitchen day at our house.
So sorry you missed it! :)
Trying out lots of different snacky recipes...
keeping some and tossing some.
These Bleu Cheese Popovers are about
the yummiest thing ever!
Ironically, the same time I was making our popovers,

unbeknownst to us, our daughter Shelby,
was trying out the awesome
Foreign & Domestic in Austin, Texas
and eating their famous Gruyere Popovers.
They are great for breakfast, brunch, lunch,
snack time, supper time...well, you get the idea.

You should whip some of these up real soon -
even if you're not a big fan of bleu cheese
 the flavor is so mild
you might not even know there's bleu cheese in them
(well, maybe)

BLEU CHEESE POPOVERS

WHAT YOU NEED:

2 large eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
3 oz. Gorgonzola bleu cheese, crumbled
freshly ground black pepper

WHAT TO DO:

Preheat oven to 425.

In a medium size bowl,

lightly whisk together eggs and milk.

Quickly mix in flour and salt

without over mixing.

Batter will be slightly lumpy.
Unless you have a popover pan,

spray a large muffin pan

with non-stick spray.
(Popover pans generally make
the popover taller and more dramatic -
not changing the flavor in the least)

Pour batter into 10 muffin cups.

Sprinkle crumbled bleu cheese
evenly among all 10 cups.
Using a wooden spoon
pat cheese down into the batter
so it is not exposed.
Generously sprinkle black pepper
on top of each and bake for 15 minutes.

NO PEEKING - these are supposed to
be popovers and puff up.
Keep that heat in the oven!
After 15 minutes, reduce heat to 350
and bake 12-15 more minutes
or until deep golden brown.
Immediately remove muffins from pan
(you can scrape edges with a knife
if they begin to stick)

Super yummy any time of day!

ENJOY!

Free Recipe Friday. . .Cheese Truffles!

Welcome back to Free Recipe Friday!
Enjoyin' the cooler temps????
Who doesn't love fall???!?
The weather, the colors and the flavors are so nice aren't they!?
It reminds me of our daughter's wedding...

which was on a beautiful fall day in November.

That day was almost one year ago...EEK...

where does the time go???

So, as we reflect back on that momentious occasion

 we will spotlight some yummy goodness from that day...

an easy cheesey treat that you can whip up in a flash.

Cheese Truffles!

They are quite delicious AND a pretty impressive little appetizer -

what more could you ask for!?!

Our menu was indeed a fall menu that day...
Irish Beef Stew, an Autumn Salad with
mixed greens, apples, walnuts and bleu cheese -
a bazillion assorted homemade muffins,

made by my amazing muffin makin' sisters...

assorted crackers...and these heavenly delights...

CHEESE TRUFFLES!

They consist of just a very few ingredients,

are easy peasy to make AND can be made up ahead of time!

So here goes....

FETA CHEESE TRUFFLE INGREDIENTS:

4 oz. cream cheese, softened (I used 6 oz.)

1 (4-oz.) container crumbled feta cheese

2 tsp. finely chopped onion

1/2-1 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/2 cup chopped fresh flat leaf parsley

This recipe made 23 bite size cheese truffles for us!

WHAT TO DO:

Beat first 5 ingredients at medium speed of an electric mixer

until well combined.

Cover tightly and chill at least 1 hour or until firm.

You can store in the refrigerator for up to 3 days!

Roll cheese mixture into 3/4 inch round balls.

Roll each ball in chopped parsley or bacon crumbles.

Either serve immediately or cover and chill until ready to serve.

If chilled, let stand 30 minutes before serving.

VARIATIONS:

Gorgonzola Truffles:

Substitute 1 (4-oz.) container crumbled Gorgonzola (bleu) cheese

for the Feta cheese and use 1/2-1 cup cooked and crumbled bacon

for the chopped parsley.

Goat Cheese Truffles:

Substitute 1 (4-oz.) container crumbled Goat cheese

for Feta and 1/2 cup toasted chopped pecans

for the chopped parsley.

Maid of Honor Shelby, making up a ton of assorted truffles

on Melody's wedding day!

The wedding 'party'

The love birds, Jason & Melody!