lem'n dill seasoning

Stuffed Pepper Mummy Recipe

October 10, 2017parties, appetizers, leftovers, snacksSheri SpalloneComment

So, it's October, which means Fall. Contrary to the typical conjured images of brilliant garnet, amber, and gold leaves, where the crisp air commands sweaters and bonfires, such is not the case in Pennsylvania. It is 80 degrees and green! I do not mind holding onto the tropical weather a bit longer, but at the same time, it is hard to think about Halloween when it feels like summer!

Do you like Halloween? I don't know whether it is the inner child in me or the fact we have children, and their excitement over the years has excited us, but I have always been a sucker for party themes, themed food, theme decorations, etc., and Halloween is no exception.

These stuffed mummy peppers are so stinking cute and the epitome of Halloween, spooky and fun (even if it is 80 degrees where you live)! They are quick and tasty, a fabulous use for leftover peppers, and are a delightful Halloween appetizer or snack. The filling possibilities are endless, but our favorite is our Vegetable Cream Cheese Spread, which is chock full of fresh vegetables and herbs. You could also use chili or our Tomato Basil Cups filling to stuff the peppers. And talk about quality time in the kitchen! Assembling the mummies is an ideal project for spending time with the kiddos, regardless of age. Our children are teenagers now, but they still enjoy helping in the kitchen, especially when food is fun! Priceless!

Serve these mummies with our Festive Deviled Eyeballs, Witches Cheese Brooms, Spooky Jack-o-Lanterns, and Spooky English Muffin Pizzas for a very eerie Halloween feast!

*Note: for those with a spicier palate, instead of mini peppers, you could always substitute jalapeno peppers.

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Thank you for stopping by! Happy early Halloween!

Ingredients

1 bag mini peppers (usually found in most grocery stores or bulk discount grocery stores, costco, Bj's, etc.), sliced in half, seeds removed
Veggie Cream Cheese Spread Recipe orTomato Basil Cup filling recipe
1 can refrigerated crescent roll dough, cut into thin strips (we used Pillsbury's newest product, crescent sheets. You could easily use crescent rolls and pinch the seams together before cutting).
Googly candy eyeballs (Wilton, I found these at my local party store)

Preparation

Preheat oven to 350 degrees. Wash and cut peppers in half. Remove seeds.

Line a baking sheet with parchment paper and lay out pepper halves. Fill each pepper with cheese mixture (see above). Set aside. On a lightly floured surface, with a sharp knife, cut the crescent rolls into thin strips (about 1/2 inch). Carefully wrap the peppers, criss crossing the dough to resemble a mummy.

Bake at 350 degrees for about 10 minutes, or until dough is golden brown. Remove from oven and allow to cool for five minutes. Add googly candy eyes for that last minute spookiness. (Important- do not be tempted to put the eyes on before baking, as they will disappear, literally, they will melt! Not that I've done that...ahem;) Serve and enjoy!

* Note: These pepper mummies could easily be made ahead and frozen before baking.

Serve these year-round. Simply remove the eyes and you have a delicious appetizer or snack in minutes!

Yum

Best Darn Homemade Ranch Dressing Recipe

July 7, 2017salads, salad dressings, lunchSheri SpalloneComment

Prep Time: 5 Minutes

Difficulty: Easy

One condiment you will find abundantly stocked in our home is Ranch Dressing. Since our second child was young (by far the pickiest of our three children), Ranch dressing was the quintessential condiment and the only way we could entice him to eat vegetables, chicken tenders, burgers, and pretty much anything. Whenever our children stayed at their grandparents' homes, we forewarned them to keep Ranch dressing on hand or suffer the consequences.

To this day, Ranch is still our son's preferred condiment, but he's hardly the picky eater he was in the past. He considers himself "The Master Taster Tester" of the family (something he coined when he was younger). I had never made Homemade Ranch before until our son asked, "Mom, what is in ranch dressing?" I was stumped. So, we looked up the ingredients, and as it turns out, I had everything on hand, including fresh herbs from our garden. I sensed a method to his madness, so after playing with a few ingredients, I surprised him later with homemade ranch dressing. His smile said it all.

From The "Master Taster Tester's" lips, "Mom, this is the best darn ranch dressing ever!", It only seemed fitting to share this recipe with the world and label it The Best Darn Homemade Ranch Dressing Recipe. Embodied in creamy buttermilk, Cherchies® Lem'n Dill, Cherchies® Garlic 'n Herbs, and other fresh herbs, this tasty ranch dressing recipe will appease even the most discerning ranch lover; but beware, you may never go back to the bottled ranch dressing again! Use this dressing in all your favorite recipes: a dip for vegetables, chicken tenders, fries, a spread on sandwiches, and a salad dressing.

Thanks for stopping by:) Comment below if you have made this recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

1/2 cup mayo
1/2 cup sour cream (could substitute Greek yogurt)
1/2 cup half and half
1 teaspoon (tsp) white vinegar
1 teaspoon (tsp) lemon juice
1 Tablespoon (Tbsp) coarsely chopped fresh chives
1 teaspoon (tsp) chopped fresh parsley (3/4 teaspoon dried)
1 1/2 teaspoon (tsp) Cherchies® Lem'n Dill Seasoning
1/4 teaspoon (tsp) Cherchies® Garlic 'n Herbs No-Salt Seasoning
1/4 teaspoon (tsp) ground black pepper

Preparation

Add all the ingredients to a food processor or blender. Pulse to combine. If the recipe is too thick, add more half-and-half or milk to the mixture.

Refrigerate and chill for at least an hour, but overnight is preferable, as the flavors will marry. Serve over your favorite salad or as a dipping sauce for fries, chicken tenders, pretzels, vegetables, or whatever your heart desires.

Enjoy!

**Note: In the post, I mentioned buttermilk. I rarely have buttermilk on hand, so I use half and half and a teaspoon of white vinegar to simulate buttermilk. It is a quick and easy substitution.

Yum

Vegetable Cream Cheese Spread Recipe

May 18, 2017breakfast, snacks, glaze marinade & sauceSheri SpalloneComment

Cooking Time: 15-20 minutes
Difficulty: Easy

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Today's recipe is a copycat version of our family's beloved Philadelphia's Garden Vegetable Cream Cheese Spread. It is chock full of vegetables and fresh herbs and is a fraction of the cost of the store-bought brand. I have to say, this recipe is pretty darn close to the original.

Bagels and cream cheese are a staple breakfast or afternoon snack in our home, especially bagels slathered with Philadelphia Garden Vegetable Cream Cheese, our family's favorite. Unfortunately, the small tubs found in grocery stores do not last long in a home with young adults and their friends, all with voracious appetites. Anyone with teenagers or young adults can attest to how quickly food disappears. Yeesh!

Re-creating recipes at home is my thing, so I took a stab at re-creating my family's beloved veggie cream cheese spread because I could make larger quantities and control the ingredients. It took a couple of tries experimenting with the ingredients (apparently, cucumber was a no-no), but according to our "Master Taster Tester," as my son calls himself, this recipe got a thumbs up!

With just a few ingredients and a few minutes of chopping and mixing, the result was a creamy, dreamy, savory spread, the perfect addition to bagels, crackers, sandwiches, and more! This recipe is so tasty and economical that you may never use the store tubs again!

Thanks for stopping by:) Comment below if you have tried this tasty recipe. Return again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

Ingredients

3 (8 oz.) packages of cream cheese, softened
1/2 whole green pepper, seeded and coarsely chopped
1/2 whole red pepper, seeded and coarsely chopped
1/2 whole yellow pepper, seeded and coarsely chopped
6 whole green onions, sliced
1 large carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
1 clove of garlic, peeled
1 1/2 Tablespoon (Tbsp) coarsely chopped chives (more to taste)
1 Tablespoon (Tbsp) Cherchies® Lem'n Dill Seasoning (more to taste)
1 teaspoon (tsp) Cherchies® Garlic Seasoning (more to taste)

*Feel free to add or subtract any veggies or herbs to your liking.

Preparation
Coarsely chop the peppers, the onions, carrot, celery, and herbs. Add all the ingredients, except the cream cheese, to a food processor and pulse until desired consistency. My family prefers chunks of vegetables in their veggie cream cheese spread, but you are welcome to pulse until really fine. Scoop out the vegetable mixture from the food processor and place into a bowl. Set aside.

*Note: if you do not have a food processor, don't fret, this recipe can easily be made by finely chopping up all the ingredients and adding to the softened cream cheese.

Combine the cream cheese in the food processor until smooth. Remove the cream cheese from the food processor and add to the vegetables. Mix to combine. Refrigerate the mixture for at least a half hour to marry the flavors.

Spread this heavenly mixture on just about anything, bagels, crackers, sandwiches, wraps, or use as a dip. Enjoy!

Yum

Canadian Bacon Egg Casserole Recipe

March 8, 2017breakfast, leftovers, lunchSheri SpalloneComment

Do you love breakfast casseroles? We do! Breakfast casseroles are perfect for holidays, brunches, family gatherings, or even dinner because they can be made ahead, leaving more time to enjoy the things that matter most.

We love when our friends across the nation share their favorite Cherchies® recipes with us! Thank you, Colleen, from Pennsylvania, for sharing this delicious hearty breakfast casserole recipe! Your secret ingredient (Cherchies® Lem 'n Dill) elevated this egg dish of eggs, Canadian Bacon, French Bread, and cheese over the top! Dill and eggs? Absolutely! Hello!

The best part about this breakfast casserole? It is easy to make and can be made the night before. Let it soak in the refrigerator overnight, and it is ready to plop in the oven the following morning, allowing you extra time for whatever is important to you! Add this breakfast casserole to your list of favorite recipes. The combination of flavors is divine; your family and guests will rave about this dish.

Comment below and let us know if you made this tasty casserole. Thank you for stopping by! Come back and visit for more easy recipes, entertaining ideas, cooking tips, and more!

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Ingredients

4 slices of French Bread, crusts removed, cubed
1 lb. Canadian bacon, diced
8 eggs, beaten to blend
3/4 cup shredded cheddar cheese
3/4 cup shredded Jalapeno Jack Cheese
1 1/2 Tablespoons (Tbsp.) Cherchies® Lem'n Dill Seasoning Blend
4 cooked potatoes, sliced

Preparation
Lightly grease a 9x13 inch baking dish and set aside. Wash potatoes. In a medium pan, boil potatoes (ok to leave skin on) until potatoes are al dente (or just about cooked). Drain the potatoes. Allow potatoes to cool before slicing.

Dice Canadian bacon.

Arrange the bread cubes and potatoes in the bottom of prepared pan. Then add diced bacon. Pour beaten eggs over top (I took this photo before I beat the eggs). Top with cheese and Lem'n Dill.

Cover with foil and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees. Remove foil. Bake the casserole until eggs are set, approximately 35 minutes. Cool 5 minutes. Serve hot and enjoy!