Anna Weicht

The Partner in Crime

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February 2, 2018

These nachos are the perfect appetizer for Super Bowl Sunday.  What makes them perfect is bacon!  Anything with bacon in it is guaranteed to be a big hit for your Big Game day party.  I got this recipe comes from the July 7, 2014 issue of People magazine.  These nachos are loaded with cheddar cheese and creamy avocado.  They are simply delicious.  I suggest that you top these babies with a dollop of sour cream and a jalapeno pepper.  This recipe is sure to be a winner!

Bon Appetit!

Tips:

I like to use pickled jalapenos in this recipe.  I place each sliced jalapeno on paper towels to remove the excess moisture before placing them on the nachos.

Click here for a printable version of this recipe.

Total time is 25 minutes.

Ingredients:

  • 8 ounces sliced bacon, cooked crisp

  • 1 avocado

  • 6 ounces sharp cheddar cheese, or cheddar/pepper jack combination, shredded

  • 24 tortilla chips

  • 1 (8 ounces) container sour cream

  • 1 small can sliced jalapenos (or...

December 27, 2017

Caution...these are extremely addicting!  If you are a jalapeño fan, these poppers are for you.  With a creamy cheesy filling and bacon crumbles, they will not disappoint.  These cheesy bacon poppers are hard to resist and so very yummy!  I served these appetizers at a dinner party not too long ago, and everyone loved them.  These poppers are perfect for spicing up a New Year's Eve party, but just make sure that you have plenty of them on hand (the recipe can be easily doubled) as they will disappear fast.

Bon Appetit!

Tips:

You can make the filling and arrange the jalapeño's on a broiler proof low rimmed cookie sheet/jelly-roll pan.  Divide the filling among the peppers, and cover with plastic wrap.  Refrigerate until ready to broil.  You can also cook and crumble the bacon and refrigerate until ready to use.

I found the red pepper jelly at my local grocery store where they keep all the other jellies (grape, strawberry, etc.).

When handling peppers, you may wa...

November 1, 2017

I always know that it is truly autumn when I start seeing a lot of squash recipes in magazines.  I found this tasty recipe by Rachel Ray in People magazine.  If you're a vegetarian looking for a showcase main entrée, look no further!  These four cheese butternut squash make a lovely presentation for entertaining or holiday events.  They are a bit involved, but so worth the effort!  They are that delicious!  Everything tastes better with cheese - right?

Bon Appetit

Tips:

"To tell if the squash is cooked through, gently pierce the meat of the squash with a pairing knife," says Rachel Ray.  "It should slide in easily with no resistance."

Make sure you check that the squash is cooked all the way through.  Mine took an extra 20 minutes to cook.

You can also adjust the cheeses to your taste.  I'm not a big fan of pecorino cheese, so I put in about 1 ounce pecorino and added more Parmigiano-Reggiano.

If you feel that the squash shell is not sturdy enough, tie it with string like...

October 17, 2017

This beef stew is a perfect meal for a chilly autumn day.  I don't know where I first got this recipe, but I have had it a long time.  I love slow cooker recipes, because when you don't have the time in the evening to prepare a meal, the slow cooker provides!  Meaning that you can throw a bunch of ingredients in the slow cooker in the morning and then in the evening, you have a delicious home-cooked meal.  This French onion beef stew has a wonderful flavor that is a delight to the taste buds.  To make this stew extra special, serve it with cheese toast; it is delicious!

Bon Appetit

Tips:

Before serving (any meal), taste the dish to see if it needs salt and pepper.  Add and adjust your meal according to how it tastes.

For those new to broiling (but really want to make the cheese toast), there is typically a broil option on your oven (most ovens with have a button that says 'broil').  My broiler option automatically heats the oven up to 500 degrees F.  You move the rack u...

October 10, 2017

These individual bread puddings are delicious and surprisingly easy to make.  I found this wonderful recipe in the April 2014 edition of Cooking Light magazine.  Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish.  These puddings have a bread stuffing feel to them, just with lots of cheese!  You can also make this dish vegetarian (see tips) if desired.  You can serve with a simple green salad to round out this meal.  These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!

Bon Appetit!

Tips:

You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock.  You may also add sliced mushrooms if desired.

You can use low-fat or whole milk.  I used whole milk, and it turned out really great!  If you want to use low-fat, I suggest 1% to 2% low-fat milk.

Total time is 45 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 8 ounce...

September 5, 2017

I got this wonderful recipe from the Farm to Table cookbook.  It is the perfect recipe to use up garden tomatoes.  The red peppers, chives, and thyme also add an incredible amount of flavor to this quiche.  Topped off with ricotta and parmesan cheese, this quiche tastes just perfect!  Another great thing about this recipe is that it uses puff pastry which makes this quiche extra easy to prepare.  I hope you enjoy this last taste of summer!  If you make this summer vegetable and herb quiche, please let me know what you think of it.

Bon Appetit!

Tip:

I could not find a puff pastry that exact weight, so I used Pepperidge Farm Puff Pastry Sheets.  It comes with two pastry sheets.  Two pastry sheets equal 17.3 ounces (1.1 pounds).  Lay one sheet on top of another, and with a rolling pin, roll the pastries out.  It came out perfectly.

Preparation time is 45 minutes.  Total time is about 1 hour and 5 minutes.

Click here for a printable version of this recipe...

August 1, 2017

The first time that I saw a clafoutis was at a little French café in Santa Fe, New Mexico.  I remember thinking, "I don't know what it is, but I want it."  The clafoutis that I had in that café was beautiful, sweet, and simplistic.  Clafoutis are traditionally made sweet with fresh fruit.  Cherries are the usual choice of fruit, but you might see any type in this classic French dish.  I decided to do a savory one as I have a lot of tomatoes from my garden that I needed to use.  The recipe is simple, and you can change it according to your tastes.  If you can make pancake batter, then you can make a clafoutis.

Bon Appetit!

Tips:

You can use any mature cheese such as: gruyere, mature comté, or cheddar.

The recipe calls for cherry tomatoes, but any small tomato will do.  I used small Roma tomatoes from my garden, and the results were lovely.

You can also use different herbs too.  The next time I make this, I will use a thyme and chive combination.  Some herbs to c...

February 16, 2017

If you love bacon and cheddar cheese, you are going to love this savory pie!  I have had this recipe for many years.  I do not know where I got it, but I am very glad that I have it!  Bacon and cheddar cheese compliment each other (taste-wise), so they are perfect in this pie.  I like to say that everything is better with pie! (I certainly think so.)

This bacon cheddar pie tastes good and works for any meal - breakfast, lunch, or dinner.  You can even eat it as a snack if you want.  It is an easy meal for company when served with either fresh fruit or salad (depending on the time of day).  When I make a sweet pie using my water whipped pastry shell (click 'pastry shell' to go to that blog post), I often use the extra shell for this recipe. Here is the perfect pie recipe for those bacon and cheddar cheese lovers!  Enjoy!

Bon Appetit!

Some helpful tips before you start:

1.  The way I scald the milk is by pouring the milk in a small saucepan o...

January 31, 2017

Super bowl Sunday is fast approaching, and it is time for chowing down on game food.  When I think of game food, I usually think bacon!  This recipe is fast and easy to make, and your family and friends will love it.  I know mine do.  If that isn't enough for you, it also has bacon!  This party food will be a hit on game day (or on any day that you have company).  While it may be a cold day on Super bowl Sunday, this dip is served warm out of your oven.  So dig in and may your team score as big as this bacon dip will on game day!

Bon Appetit!

A few tips:

1.  I use real bacon in this recipe.  The original recipe calls for bacon bits, so I kept it in the list of ingredients for those that prefer to use the bacon bits.

2.  I like to use a high quality block of cheddar cheese and shred it myself with a cheese grater.  I find that the taste of a block of cheese far surpasses the pre-grated packaged cheese.

3.  The green onion can be thinly sliced rather th...

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