Wednesday, October 5, 2016

Pumpkin Whoopie Pies / #PUMPKINWEEK

I love all things Whoopie Pie! It is probably one of my top 5 favorite things to bake. I love how versatile they are. You can create any filling you want, to go with any cookie you want. It's up to you and your imagination! And they are so soft and creamy! Mmm!
So I decided to look up some history on Whoopie Pies, and I found out that who originally came up with the Whoopie Pie is a controversial subject. Who knew?! Apparently Maine claims it as theirs and Pennsylvania says that it was first a product of the Amish kitchen. So I decided to look up Amish Whoopie Pies and the first thing that came up was a recipe for a Pumpkin Whoopie Pie! I knew I had to make it for #PumpkinWeek! This recipe for the cookie portion is directly from their web page, except for two changes. I used dark brown sugar for the brown sugar, and I changed the filling. I wanted something to compliment the taste of the pumpkin and not add additional sugar. I simply softened a block of cream cheese, whipped it in a bowl with a mixer, and piped it onto the cookie base. It is perfectly addicting, and I know you will love it! 
Pumpkin Whoopie Pies
(printable recipe at end of post)
 (Yields 2 dozen)
 
2 Cups Pumpkin
2 Egg Yolks
2 Cups Dark Brown Sugar
1 Cup Vegetable Oil
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Ginger
Pinch Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
3 Cups Flour
8 ounce Cream Cheese, softened 

Preheat oven to 350 degrees.

Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl. 
Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
Let cool completely on cooling rack.
Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
Refrigerate and Enjoy!

Scroll down to see what other wonderful, tasty recipes were created today!
  
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Gluten Free Pumpkin Pizza from Gluten Free Crumbley
Kadu Bouranee from Culinary Adventures with Camilla
Maple Pumpkin Butter from Cooking With Carlee
Pumpkin Biscotti from Love and Confections
Pumpkin Bread Rolls from Making Miracles
Pumpkin Cornbread from A Kitchen Hoor's Adventures
Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
Pumpkin Crepes from The Redhead Baker
Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
Pumpkin Milkshake from Cindy's Recipes and Writings
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch
Pumpkin Whoopie Pies from The Freshman Cook
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table
yield: 2 dozenprint recipe

Pumpkin Whoopie Pies

INGREDIENTS:

  • 2 Cups Pumpkin
  • 2 Egg Yolks
  • 2 Cups Dark Brown Sugar
  • 1 Cup Vegetable Oil
  • 1 Teaspoon Cloves
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • Pinch Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla
  • 3 Cups Flour
  • 8 ounce Cream Cheese, softened

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
  3. Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
  4. Let cool completely on cooling rack.
  5. Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
  6. Refrigerate and Enjoy!

Tuesday, October 4, 2016

Baked Pumpkin Doughnut Holes / #PUMPKINWEEK

There is just something about Doughnut Holes that make me think of fall! They always taste so great when there is a slight chill in the air, a roaring campfire, and lots of friends! These Baked Pumpkin Doughnut Holes are the perfect way to welcome fall, start your day, or celebrate anything!

Baked Pumpkin Doughnut Holes  
(printed recipe at bottom of page)
Makes 3 1/2 dozen

2 cups Flour
2 teaspoon Baking Powder
Pinch Salt
1 teaspoon Nutmeg
1 1/2 teaspoon Cinnamon
2 Eggs
1/4 cup Sunflower Oil
1 cup Brown Sugar
1 cup Pumpkin

Glaze 
4 ounces Cream Cheese
1/2 cup Confectioner's Sugar
1 teaspoon Vanilla Extract
3-4 tablespoon Milk


Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.
Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.
Add wet ingredients to the dry ingredients and mix together.
Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.
Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk.
Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover. 
Let doughnuts drain and dry on a wire rack on top of parchment paper. 

Sprinkle and Enjoy!

Look at all of these amazing recipes from blogging friends!!

Ginger Pumpkin Leek Soup from A Day in the Life on the Farm
Gluten Free Pumpkin Bread from Gluten Free Crumbley
Lula Na Morango from Culinary Adventures with Camilla
No-Churn Pumpkin Pie Ice Cream from Love and Confections
Old Fashioned Soft Pumpkin Cookies from Family Around The Table
Pumpkin Cinnamon Rolls from The Redhead Baker
Pumpkin Doughnut Holes from The Freshman Cook
Pumpkin Fudge from Palatable Pastime
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles
Pumpkin Ooey Gooey Cake from Cooking With Carlee
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

yield: 3-4 dozenprint recipe

Baked Pumpkin Doughnut Holes

prep time: 30 MINScook time: 20 MINStotal time: 50 mins

INGREDIENTS:

Doughnuts
  • 2 cups Flour
  • 2 teaspoon Baking Powder
  • Pinch Salt
  • 1 teaspoon Nutmeg
  • 1 1/2 teaspoon Cinnamon
  • 2 Eggs
  • 1/4 cup Sunflower Oil
  • 1 cup Brown Sugar
  • 1 cup Pumpkin
Glaze
  • 4 ounces Cream Cheese
  • 1/2 cup Confectioner's Sugar
  • 1 teaspoon Vanilla Extract
  • 3-4 tablespoon Milk

INSTRUCTIONS:

  1. Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.
  2. Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.
  3. Add wet ingredients to the dry ingredients and mix together.
  4. Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.
  5. Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk
  6. Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover.
  7. Let doughnuts drain and dry on a wire rack on top of parchment paper.
  8. Sprinkle and Enjoy!


Monday, October 3, 2016

Fall Food Ideas You Won't Want to Miss!

Here are some Fall Food ideas from the Celebrate It! Blog Link Party! Everyone is posting gorgeous photos of fall foods that I know you will love, so I thought I would share them here so you can see how beautiful and scrumptious they look! Fall is such a tasty time to celebrate food!

 Click on the link to see the recipe:

1. One Ingredient Caramel Sauce from Gator britches 

2. Cinnamon Crumble Maple Cheesecake from Quirky Inspired

3. 35 Apple Dessert Recipes for Fall from Lolly Jane

Stay tuned for more tasty fall foods coming your way!
Thanks for reading! 

Pumpkin Bread / #PUMPKINWEEK


It is #PUMPKINWEEK, and everyday this week I will have a different, yummy recipe featuring pumpkin! I am starting off  with a recipe for homemade Pumpkin Bread! I look forward to baking this bread every fall, and giving some away to friends. I wish I could send everyone a loaf of this pumpkin bread, but because I can't, I am sharing it with you today. This recipe has been in my family for a good many years, and I must say, I never get tired of it. I hope you like it!

Homemade Pumpkin Bread
(printable recipe at end of post)

3 1/2 cups Flour
2 teaspoons Baking Soda
Pinch of Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cups Sugar
1/2 cup Dark Brown Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin

Preheat oven to 350 degrees.

Stir the flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar in a bowl. Make a hole in the center. Add the corn syrup, eggs, water and pumpkin to the bowl. Mix together. 
Pour into loaf pan of your choice, about 1/2 way up the pan. If using a metal loaf pan, you will need to lightly grease the pan. It is not necessary with most disposable pans.I like these disposable ones when I am giving the bread to friends. I like that they don't have to worry about returning the pan to me.  Place in oven. Cook for 30-40 minutes or more, depending on the size of your pan.
Once baked, remove from oven and cool completely. Enjoy as is, or spread a slice with whipped cream cheese.
Decorate, give to a friend and enjoy one yourself.  


Thank you for joining me on the first day of #PumpkinWeek! Stop by tomorrow for a sweet recipe of Pumpkin Doughnut Holes!

A special shout out to our host of this fun and tasty event, Terri from Love and Confections. Thank you for all the fun, Terri!

Check out the recipes below to see many more tasty pumpkin recipes:

Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee
Amish Pumpkin Roll from Palatable Pastime
Double Pumpkin Gnocchi from Caroline's Cooking
Gigi's spiced Pumpkin Pecan Bread from Family Around The Table
Lisa's Pumpkin Soup from Cooking With Carlee
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake
Pecan Pumpkin Cobbler from Hezzi-D's Books and Cooks
Pumpkin Bread from The Freshman Cook
Pumpkin Bread with Maple Glaze from Making Miracles
Pumpkin Brulee Tart from The Redhead Baker
Pumpkin Cookies with Butter Rum Icing from Grumpy's Honeybunch
Pumpkin Creme Brulee from Love and Confections
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen
Pumpkin Laksa from Culinary Adventures with Camilla
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy's Recipes and Writings
Pumpkin Pretzel Bites from A Kitchen Hoor's Adventures
Pumpkin Spice Affogato from The Bitter Side of Sweet
Pumpkin Spice Granola from The Chef Next Door
Spiced Pumpkin Cider from Gluten Free Crumbley


yield: 3-4 loavesprint recipe

Pumpkin Bread

prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins

INGREDIENTS:


  • 3 1/2 cups Flour
  • 2 teaspoons Baking Soda
  • Pinch of Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 2 cups Sugar
  • 1/2 cup Dark Brown Sugar
  • 1 cup Corn Syrup
  • 4 Eggs
  • 2/3 cup Water
  • 2 cups Pumpkin

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Stir the flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar in a bowl. Make a hole in the center. Add the corn syrup, eggs, water and pumpkin to the bowl. Mix together.
  3. Pour into loaf pan of your choice, about 1/2 way up the pan. If using a metal loaf pan, you will need to lightly grease the pan. It is not necessary with most disposable pans.I like these disposable ones when I am giving the bread to friends. I like that they don't have to worry about returning the pan to me. Place in oven. Cook for 30-40 minutes or more, depending on the size of your pan.
  4. Once baked, remove from oven and cool completely. Enjoy as is, or spread a slice with whipped cream cheese.
  5. Decorate, give to a friend and enjoy one yourself.

Sunday, October 2, 2016

Sausage, Pepper, and Onion Kabobs w/ a Boiled Cider Drizzle / #SundaySupper


I grew up in a small town outside Cincinnati. Most of the people I knew and grew up with were of German descent, and even though I am not, Oktoberfest was an exciting and fun time of the year. The festivals were always full of music and games and the food was so amazing! This year I am celebrating Oktoberfest by cooking up some Sausage, Pepper and Onion Kabobs with a Boiled Cider drizzle!
Right down the street from my house is a Lowes Foods. They recently added a section they call "SausageWorks". It is amazing. They smoke the sausage outside, and the parking lot smells heavenly! I dropped by the counter to see what they would recommend for my kabobs. They suggested the Bavarian sausage. It is a traditional German blend of house-made pork bratwurst sausage, and it is amazing! They told me that a customer took some home and reported back saying that he had been to many Oktoberfest celebrations when he was stationed in Germany and that Bavarian sausage tasted exactly the same. So that sold me!
I decided to change things up a little, by making kabobs instead of the traditional sandwich, adding peppers and onions, and topping it with an easy Boiled Cider drizzle. 
Sausage, Pepper and Onion Kabob w/ a Boiled Cider Drizzle
(Makes 4 Kabobs)
(printable recipe at end of post)

64 oz. Apple Cider
4 Bavarian Sausage Links
4 tbl. Butter
1 each Red, Yellow and Orange Pepper
1 Medium Yellow Onion
4 Skewers

Pour the apple cider into a non reactive pan. Heat on medium high and bring to a boil. Reduce the heat to medium low for 4-5 hours. It should be reduced to a about 1 cup. You can test it by seeing if it will coat a spoon. Remove from heat and refrigerate. This can be done days before you cook the sausages.

Unwrap the sausages, and pierce with a fork in several places on each side.
Place sausages in a non stick pan and fill with about an inch of water. Bring to a boil. Cover the pan and reduce the heat, cooking for 10 minutes.
Chop peppers and onions. Cut onion in large pieces, and cut peppers into wide pieces. Saute each in 2 tablespoons of  butter and cook just until they are soft. Be careful not to overcook.
Remove sausage from pan and place on the grill. Turn so all sides are licked by the flames, about 2 minutes a side.
Cut the sausages diagonally.
Build each kabob with the peppers, onions, and sausage pieces.
Drizzle kabobs with cider drizzle.
Enjoy! Thanks for dropping by today!

Much thanks to Cricket of Cricket's Confections for hosting today!

Here's what the rest of the SundaySupper family created: 


Appetizers (Vorspeisen)
Breakfast (Frühstück)
Condiments (Würze)
Dessert (Nachtisch)
Main Dish (Hauptgericht)
Side Dish (Beigabe)
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 4 Kabobsprint recipe

Sausage, Pepper and Onion Kabobs w/ a Boiled Cider Drizzle

prep time: 5 hour and 20 MINScook time: 30 MINStotal time: 5 hours and 50 mins

INGREDIENTS:


  • 64 oz. Apple Cider
  • 4 Bavarian Sausage Links
  • 4 tbl. Butter
  • 1 each Red, Yellow and Orange Pepper
  • 1 Medium Yellow Onion
  • 4 Skewers

INSTRUCTIONS:


  1. Pour the apple cider into a non reactive pan. Heat on medium high and bring to a boil. Reduce the heat to medium low for 4-5 hours. It should be reduced to a about 1 cup. You can test it by seeing if it will coat a spoon. Remove from heat and refrigerate. This can be done days before you cook the sausages.
  2. Unwrap the sausages, and pierce with a fork in several places on each side.
  3. Place sausages in a non stick pan and fill with about an inch of water. Bring to a boil. Cover the pan and reduce the heat, cooking for 10 minutes.
  4. Chop peppers and onions. Cut onion in large pieces, and cut peppers into wide pieces. Saute each in 2 tablespoons of butter and cook just until they are soft. Be careful not to overcook.
  5. Remove sausage from pan and place on the grill. Turn so all sides are licked by the flames, about 2 minutes a side.
  6. Cut the sausages diagonally.
  7. Build each kabob with the peppers, onions, and sausage pieces.
  8. Drizzle kabobs with cider drizzle.
  9. Enjoy!

Thursday, September 29, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Hi everyone! Thanks so much for stopping by today!
I hope you are having a great week and are enjoying some cooler temperatures! We are, and the cooler temps are so welcome!
We had lots of new bloggers join the party last week, and so many great link ups! Tomorrow I will begin the collages I spoke about at the last party!
 I hope they bring you some traffic!
Let's get to the party!

Last weeks 3 most clicked links:


 Easy One Ingredient
Caramel Sauce 
or Dulce De Leche
from 

Easy Cinnamon Pull Apart Bread
from
Pumpkin Cheesecake Muffins
from

Thank you to every one who linked up and to those who stopped by to browse!
I love all of you talented and creative people who take the time to share!

Here are a few ways to make the party fun for everyone: 

1. It is so much more fun when someone clicks  on your link and visits your page. so visit other blogs if you can!

2. I pin each of your link ups to the Celebrate It! board, and I will also pin them to another of my boards that fits the pin.  
Your link will get tweeted twice also.

3. By linking up you are giving me permission to feature
your post on social media. Proper credit is always given.
Let's get this party going!




Wednesday, September 28, 2016

Chicken Fried Cold Noodle Salad

I have wanted to share this salad for a while now. It is so tasty!  I have eaten this salad with both hot and cold chicken fingers and they both taste incredible. So making this salad ahead of time is not even an issue. The seasoning on the chicken is what I was most excited about. Maybe you heard that a few months ago, a recipe was published in an article about a family in Kentucky. The recipe supposedly was the original secret ingredients for KFC's 11 herbs and spices. So, I couldn't wait to try out the mix of the seasonings, and I wasn't disappointed! I don't know if it was their recipe, but it tasted a lot like it! 

I hope you give this recipe a try. The cold noodles give the recipe a great taste similar to a pasta salad, and the potato salad with the fried chicken add a picnic touch, just for fun!

Chicken Fried Cold Noodle Salad

Yield-1 salad
(printable recipe at end of post)

5 small Red Potatoes
1/4 cup Mayonnaise
1-2 tablespoons Ranch Dressing
1 Scallion Stalk
1 Hard Boiled Egg
Noodles (Yaki Soba Japanese Noodles)
Corn Niblets
1/4 cup Italian Dressing
2 cups Flour
3-4 Eggs
3-4  Chicken Strips
cooking oil 

Chicken Seasoning 

2 cups of flour

2/3 tablespoons of salt

1/2 tablespoon of thyme
1/2 tablespoon of basil
1/3 tablespoon of oregano
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dried mustard
4 tablespoons of paprika
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of white pepper




Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart.  Mix together noodles and corn. Add dressing. Refrigerate.
Mix all the seasonings together.
Place flour in one pan, 3 eggs in another, and seasonings in the third.
Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.
 Thanks for joining me today!

yield: 1 saladprint recipe

Chicken Fried Cold Noodle Salad

prep time: 25 MINScook time: 40 MINStotal time: 65 mins

INGREDIENTS:


  • 5 small Red Potatoes
  • 1/4 cup Mayonnaise
  • 1-2 tablespoons Ranch Dressing
  • 1 Scallion Stalk
  • 1 Hard Boiled Egg
  • Noodles (Yaki Soba Japanese Noodles)
  • Corn Niblets
  • 1/4 cup Italian Dressing
  • 2 cups Flour
  • 3-4 Eggs
  • 3-4 Chicken Strips
  • cooking oil
Chicken Seasoning
  • 2 cups of flour
  • 2/3 tablespoons of salt
  • 1/2 tablespoon of thyme
  • 1/2 tablespoon of basil
  • 1/3 tablespoon of oregano
  • 1 tablespoon of celery salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of dried mustard
  • 4 tablespoons of paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of ground ginger
  • 3 tablespoons of white pepper

INSTRUCTIONS:


  1. Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
  2. I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
  3. Mix all the seasonings together.
  4. Place flour in one pan, 3 eggs in another, and seasonings in the third.
  5. Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
  6. Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.












Sunday, September 25, 2016

Goat Cheese and Red Onion Quesadilla / #SundaySupper

Do you enjoy meals that are Vegetarian? There are a few foods that I have eaten that did not include meat or chicken, but for the most part, I like meat, and I love chicken!!  But since we are spotlighting vegetarian meals today for Sunday Supper, I thought it might be tasty to make this Goat Cheese and Red Onion Quesadilla. Well, talk about flavors! This quesadilla is full of them!! The goat cheese and colby jack compliment each other very well, and the red onion elevates your taste buds to a whole new level. Add a little salsa and sour cream to complete the flavor. You won't even miss the meat! 

So many people enjoy vegetarian foods these days, that it is always a good idea to have one or two recipes that you can put together quickly. At the end of this post, you will find a complete list of vegetarian recipes from the Sunday Supper family that I am sure you will want to try. Use the recipes as your "go-to" list for vegetarian meals you might need when entertaining during the holidays this year!

Goat Cheese and Red Onion Quesadilla 
 (printable recipe at the end of this post)
 Makes 6 Quesadillas

1 Red Onion
5 tablespoons Olive Oil
Fresh Ground Pepper
6 Flour Tortillas
3/4 cup Grated Colby Jack Cheese
1/4 cup crumbled Goat Cheese
1/4 cup Sour Cream
Salsa

Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion.
Enjoy your Goat Cheese and Red Onion Quesadilla!

yield: 6 Quesadillasprint recipe

Goat Cheese and Red Onion Quesadilla

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

INGREDIENTS:


  • 1 Red Onion
  • 5 tablespoons Olive Oil
  • Fresh Ground Pepper
  • 6 Flour Tortillas
  • 3/4 cup Colby Jack Cheese
  • 1/4 cup Goat Cheese Crumbles
  • 1/4 cup Sour Cream
  • Salsa

INSTRUCTIONS:


  1. Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
  2. Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
  3. Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
  4. When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion. Enjoy your Goat Cheese and Red Onion Quesadilla! (ps-add chicken to this quesadilla for a whole new flavor!)



Thank you to Susan, who blogs at The Wimpy Vegetarian for hosting today's challenging challenge!

Scroll down and you will find many more vegetarian recipes that I mentioned above:

Appetizers
Desserts
Entrees
Sides
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.