This Tennessee Sausage Cheese dip only requires three ingredients and is just as easy to make. Best served warm right out of the skillet with tortilla chips.

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After cooking a Thanksgiving holiday meal for 11 people I am all in for simple meals and recipes – and leftovers from said meal. To be clear cooking for people is my love language and I was beyond excited to host but the amount of dishes that were repeatedly dirtied and cleaned over the long weekend was insane. Thankfully others did most of the cleaning, but still.

While this isn’t a meal (unless you really believe in yourself – or rather your gut), this recipe only requires 3 ingredients with one of them being my favorite – cream cheese! Most enjoyable if recruited alongside other favorite hot dips, such as hot artichoke dip, while watching your favorite sports TV from the comfort of your couch.

Despite the simplicity of this recipe I had to ask my friend Daniel to tell me the recipe at least 3 times because I kept forgetting the ingredients. I swear I have saved it somewhere every time but who knows where that is. What are these other two ingredients other than cream cheese?

Tennessee Sausage Cheese Dip Ingredients:

• Pork sausage
• Roma tomatoes (canned tomatoes with chilies in my case)
• Cream cheese

Seriously, how did I forget that?

Even simpler than the ingredients are the steps. Just crumble and brown the sausage in a skillet, drain the excess grease, and stir in the tomatoes and cream cheese. You pretty much don’t even need the recipe card at the bottom of this post but in case you are forgetful, like me, I’ve got you ;-).

Serve warm with your favorite tortilla chips and enjoy!

Six years ago: December 2016 Stitch Fix #19

Seven years ago: Easy Chicken Curry

Nine years ago: Eggnog Cheesecake Bars with Cranberry Swirl

Ten years ago: Hot Cocoa Blossoms

Twelve years ago: Latkas

TENNESSEE SAUSAGE CHEESE DIP

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Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. pork sausage
• 1 (10 oz.) can diced tomatoes and green chilies*, undrained
• 1 (8 oz.) package cream cheese, room temperature

Directions

1. In a large skillet** over medium-high heat, add sausage and cook, while breaking it apart, until no longer pink, about 5 minutes. Drain excess grease and return skillet with sausage over medium-high heat.
2. Add tomatoes with green chilies and cream cheese to the sausage, stirring until cream cheese is melted and evenly distributed.
3. Serve warm with tortilla chips.

Notes

*Could also use a chopped Roma tomato for less heat. ** I like to use my cast iron for this. Makes it easy to prepare ahead of time and keep in the oven on WARM.

Source: Adapted slightly from Daniel Heyes, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This edamame guacamole tastes very similar to guacamole with all the same seasonings and mix-ins, but without using avocados. Plus the added bonus that it’s healthier for you.

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I love avocados. When I was in Belize I thought I would be able to get some local avocados. However, not only were they out of season (we went at the end of rainy season) but they are not as easy to acquire as they are in the US even when they are in season.

On top of that I recently learned they are an unsustainable fruit.

Unfortunately these deliciously creamy avocados have an enormous carbon footprint, require 320 litres of water each to grow and are often unaffordable for people indigenous to the areas in which they are grown. Additionally, these communities are running into additional problems including deforestation, loss of biodiversity, and water shortages – which means that they don’t even have enough water for hygiene.

While there really isn’t a great substitute for fresh sliced avocados or their derivatives commonly used in gluten-free and vegan baking (avocado oil and avocado butter), some restaurants are starting to offer alternatives to an avocado-based guacamole. It’s not substitute, but if seasoned right it could be an acceptable alternative given the circumstances.

So I decided to try it out for myself. All I really did was add guacamole seasoning, cilantro, tomato, red onion, and jalapeno to my edamame dip recipe. Then I brought it to a potluck to test it on others. The general consensus (and nearly empty bowl) was that it tasted pretty damn good. Not quite the same flavor or texture but still enjoyed by all. There was even an avocado-based guacamole on the side to compare!

One year ago: Buckeye Macaron Cake

Three years ago: Purple Sweet Potato Pie

Four years ago: Daytrip to Athens, Ohio

Five years ago: Salted Caramel Apple Cider Bliss

Six years ago: Peanut Butter Turtle Cookie Cups

Seven years ago: Breakfast Nachos with Greek Yogurt Hollandaise Sauce

Eight years ago: Pumpkin Baklava Bars

Nine years ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Ten years ago: Gluten-Free Cake Batter Pancakes

EDAMAME GUACAMOLE (NO AVOCADO)

Print

Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups frozen, shelled edamame
• 2 garlic cloves
• 1/4 cup packed fresh cilantro leaves
• 2 Tbsp plain Greek yogurt
• 1/4 cup water
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cumin
• 1/8 tsp cayenne pepper
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped tomato
• 1/4 cup chopped red onion
• 1/2 jalapeno pepper, seeded (optional)

Directions

1. In a small saucepan add the edamame. Cover with 2-inches of water. Bring to a boil and cook for 2 minutes or until tender. Drain and set aside to cool.
2. Once cooled, place 3/4 of the edamame, garlic, cilantro, and yogurt in a food processor. Pulse 10 times or until coarsely ground. Add water, oil, lime juice, garlic powder, onion powder, cumin, cayenne, and salt and pepper. Process until smooth. Add reserved edamame and pulse until just combined.
3. Transfer to a bowl, fold in the tomato, red onion, and jalapeno. Serve with chips, crackers or veggies.

Source: Adapted from Nutty Edamame Dip and Guacamole Seasoning.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Reese’s apple salad is just like Snickers salad but for peanut butter cup lovers. Same base, but with more peanut butter flavor.

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Nothing like coming home from a tropical vacation to a cold rainy weekend. But seriously, as much as I wanted to stay in Belize longer, I am glad to have a weekend to recover before going back to the grind. Especially when tonight is the Ohio State vs Penn State game!

We are watching from the comfort of our couch today, staying warm and dry. Part of me always wants to be at the game but I am also plan to not leave the house until Monday morning for work if I don’t have to. Weekend goals right here.

Thankfully, I had purchased the items to make this Reese’s apple salad prior to our departure for Belize. You know Snickers apple salad? Well make it with Reese’s cups instead and you get this delicious treat. It’s also a great way to use up leftover Halloween candy.

Even though Halloween is tomorrow, trick-or-treat was on Thursday for our neighborhood so we missed it. Which means we have more than enough Reese’s peanut butter cups to go around. Why not stir them in with some tart green apples and creamy vanilla pudding?

Two years ago: Cheesy Okra Casserole

Four years ago: Dark Chocolate Cookies and Cream Bars

Five years ago: Weekly Meal Plan #36

Six years ago: White Chocolate Cranberry Pistachio Cookie Bars

Seven years ago: Chocolate Candy Corn & Creme Cookies

Eight years ago: Halloween 7-Layer Bars

Nine years ago: Pumpkin Oreo Truffles

REESE'S APPLE SALAD

Print

Yield: 12 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3.4 oz. instant vanilla pudding mix
• 3/4 cup milk
• 8 oz. frozen whipped topped, thawed
• 6 granny smith apples, cored and chopped divided*
• 35 Reese's mini peanut butter cups, chopped and divided
• 1/4 cup peanut butter caramel sauce** (optional)

Directions

1. In a large bowl, whisk the vanilla pudding and milk together until smooth. Fold in the whipped topping until incorporated.
2. Fold in all but 1/4 cup of the apples and all but 1/2 cup of the peanut butter cups.
3. Cover and refrigerate until ready to serve.
4. Before serving, top with remaining chopped apple and peanut butter cups. Drizzle with peanut butter caramel sauce, is using.

Notes

*If making in advance, toss apples in juice from 1/2 a lemon to prevent browning. **You can mix equal parts caramel and peanut butter, or just use caramel.

Source: Adapted from Mom on Timeout.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Spice things up for fall with this apple cider caramel dip. Perfect for dipping apples, pears, graham crackers, and more!

This content was created using complimentary products from Republic of Tea, Melissa’s Produce, Dixie Crystals, and Taylor & Colledge. I was not otherwise compensated and all thoughts/opinions are my own.

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Many people jump straight to pumpkin when it comes to fall baking but for me the first flavors that ease me into fall are apples, especially paired with caramel. I’m talking caramel apple cider, salted caramel apple pie, caramel apple pecan cheesecake, etc.

I’ve never been one to get excited about a candy apple but caramel apple? Yes please. Although even still I would rather slices (maybe slices of grilled apples??) dipped in caramel rather than a whole one coated because they are damn near impossible to eat. Not that I am a graceful eater to begin with but I digress.

So I decided to make my own caramel apple dip, but with extra apple cider flavor added to really emphasize those fall flavors. It doesn’t actually have apple cider in it, but instead the milk is first steeped with apple cider tea bags from Republic of Tea.

Once you have your apple cider-milk tea, it’s cooked with Dixie Crystals brown sugar and butter until thickened. Add a splash of Taylor & Colledge vanilla at the end and you’re be ready to literally dive in. Obviously fresh sliced fuji apples from Melissa’s Produce would be a great choice, but maybe try pears or some oat graham crackers from Nairns?

Which leads me to my next post tomorrow as this apple cider caramel dip is part one of a two part recipe. As I am sure you can guess by the background of these photos – tomorrow I share the full fall charcuterie! But until then, remember to check out the list of recipes below shared by other bloggers and scroll to the bottom to learn more about the giveaway and enter!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Fall Charcuterie Board from The Fresh Cooky

Breakfast and Baked Goods

• Cinnamon Swirl Pancakes from SueBee Homemaker
• Pecan Butter Bread with Apple Cider Butter from That Recipe

Soups and Salads

• Gullah Chicken Stew from Family Around The Table

Side Dishes

• Air Fryer Carrots from Devour Dinner
• Sweet Potato Gratin from Palatable Pastime

Main Dishes

• Autumn Chicken Sheet Pan Dinner from Jen around the world
• Roasted Brussels Sprouts And Cipollini Onion Taco With Hatch Chili Cream from Magical Ingredients

Desserts

• Butter Pecan Cake from Lemon Blossoms
• Chewy Pecan Butter Cookies from Soulfully Made
• Chocolate Chip Pecan Truffles from A Kitchen Hoor’s Adventures
• Fresh Peach Pie from Hostess At Heart
• Honeybun Cake from House of Nash Eats
• Pecan Sandies from Eat Move Make

One year ago: Buffalo Chicken Pizza

Two years ago: Cheesecake Buckeyes

Three years ago: Supreme Pizza Fries

Four years ago: Sweet Thai Chile Sauce with Ohio Pork

Five years ago: One-Pot Sausage & Swiss Chard Pasta

Seven years ago: Single Serving Cake Batter Popcorn

Eight years ago: Vegan Buckeye Pancakes with Peanut Butter Syrup

Nine years ago: Bacon and Broccoli Mac and Cheese

Ten years ago: Peanut Butter Hummus

APPLE CIDER CARAMEL DIP

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Yield: 8 servings Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/4 cup milk
• 2 apple cider tea bags
• 1 cup packed brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1 tsp vanilla extract

Directions

1. Microwave milk in a heat-proof bowl until it just starts to boil. Add tea bags and allow to steep for 10 minutes. Remove tea bags.
2. In a small saucepan, bring brown sugar, butter, and steeped milk to a gentle boil and cook until thickened, 1-2 minutes. Remove from heat and whisk in vanilla extract.

Source: Adapted from All Recipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

What makes honey crystallize and how can you de-crystallize it? Find out and then make this craveable whipped feta topped with honey and pistachios.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Did you know that September is #NationalHoneyMonth? As such, I am taking the opportunity to make a #ScienceSundays post about honey crystallization and throwing in a recipe for whipped feta topped with a big ol’ blob of honey while I’m at it as well.

But first, the science…

How many of you when you go to grab the jar of honey in the pantry, will find it crystallized? Never fear, that’s not necessarily a bad thing!

Honey, as I am sure you can guess by it’s sweet nature, is composed mostly of sugars (primarily fructose followed by glucose and sucrose [1]) and has a low (15-18%) water content. In science that’s what is called a supersaturated solution and such solutions tend to crystallize easily. This is because the low water content in honey is not sufficient to keep all of the sugar dissolved and in solution. Maple syrup is also considered a supersaturated solution [2].

Raw honey (such as the Winter Park Honey pictured above) crystallizes quicker than refined honey due to the sugars sticking to particles like pollen in the honey. Therefore, refined and pasteurized honey takes much longer to crystallize, but lacks some of the health benefits of raw honey. In addition, storing honey in the refrigerator greatly accelerates the crystallization process. [3]

During crystallization, honey does not “go bad”. In fact, some people enjoy using crystallized honey on cereal or fruit (charcuterie board anyone?).  But if you are not in that camp, here are some tips for converting it from a solid back into a viscous liquid.

How to de-crystallize honey

The easiest method is to place the container in a window that will get the sun for several hours a day.  But since this could take a few days (and chances are you want to use it sooner than that), if your honey is in a plastic container, fill a temperature safe bowl or pot with enough hot tap water to cover the container 3/4 of the way. When the water cools, replace with more hot tap water.  In time, your honey will de-crystallize. [3]

I know that method still takes a bit of time but please do not microwave your honey! It might be a temporary fix but you will lose more water which means it will crystallize even faster next time.

As an aside (but it could be it’s own post), like olive oil there is a petition to the FDA to create a “standard of identity” for honey over concerns about adulterated and misbranded honey (such as those cut with corn syrup). The USDA attempted to help by creating a voluntary grading system but without any enforcement/regulation (again similar to olive oil) [4]. So if you’re looking to identify what kind of honey you have in your pantry, I found this list of 4 ways to verify the purity of honey.

Whipped Feta with Honey

Now that your honey is de-crystallized and ready to go, let’s pour it over some creamy whipped feta! Just combine equal parts feta and cream cheese with a little olive oil to achieve the consistency you desire. Also a great time to use any fun flavored olive oils you may have – I used lemon.

Once well blended, transfer to a serving plate/shallow bowl, carve a well in the center, and pour raw honey into it. Top with some chopped roasted nuts (pistachio), fresh herbs (lemon thyme from my garden), and serve with your favorite cracker, bread, or pita.

One year ago: Buckeye Milkshake

Three years ago: Gluten-Free White Chocolate Covered Strawberry Vanilla Wedding Cake

Five years ago: Grilled Chocolate Chip Cookies

Six years ago: White Chocolate Peanut Butter Milkshakes

Seven years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers

Nine years ago: Carrot Cake Batter Dip

Ten years ago: Strawberry Mojito

WHIPPED FETA WITH HONEY

Print

Yield: 4 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. cream cheese, room temperature
• 4 oz. block of feta cheese, drained
• 2 Tbs. extra virgin olive oil (I used lemon flavored)
• 1/4 cup raw honey
• Pistachios and thyme, or other favorite nuts/herbs
• Crackers, bread, or pita

Directions

1. In the bowl of a food processor, combine cream cheese, feta, and olive oil. Pulse until well combined, scraping down the sides of the bowl as necessary. Add more olive oil if needed to reach desired consistency.
2. Transfer to a shallow bowl or plate for serving, creating a shallow well in the center. Pour honey into well. Top with chopped pistachios and herbs, and serve immediately with crackers, bread, or pita.

Source: Adapted from Books n’ Cooks.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

References:

1. The Conversation
2. Winter Park Honey- The Chemistry of Honey
3. Winter Park Honey – How to Soften Honey
4. Forbes

Salsa isn’t just for vegetables. Try this easy, fresh pineapple salsa! Served right inside of the pineapple, it makes for a great centerpiece as well.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Welcome to day two of #SpringSweetsWeek . Since today is also National Chip and Dip Day, I decided to share my fresh pineapple salsa recipe today. Which is also perfect for continuing to watch all the NCAA basketball games this weekend.

One of my two brackets imploded but I’m stilling hanging onto hope for the one! Of course it’s also the one where the only prize is gloating. My bracket entered into the pool one is busted. Figures.

I love making homemade salsa and fruit salsas are not new to me. I’ve made a blend of fruits, strawberry, avocado mango, and peach before. So when I was contemplating what to do with the pineapple I received from Melissa’s Produce it seemed like it was time to add a pineapple salsa to my repertoire. 

The best part about making salsa from  a fresh pineapple? You can serve the salsa in the pineapple carcass! All you have to do is slice off one side, then carefully cut the flesh out while leaving the outside intact. Once you’ve mixed up the rest of the pineapple ingredients, transfer them back into the shell to serve.

Can you use canned pineapple?

Of course you can (snigger at the pun), but doesn’t fresh taste so much better? Especially in something like this where the flavor is so prevalent. But you do you ;-).

This recipe was made with Melissa’s Produce pineapple and key limes. In the recipe I just state “lime” just in case you cannot locate any. But if you can, I also made sure to give a measurement as key limes are smaller and thus produce less juice.

Check out recipes from other bloggers below. If you haven’t already, please check out the giveaway from our awesome sponsors. You can enter using the widget located at the bottom of this post. 

Tuesday #SpringSweetsWeek Recipes

• Blackberry Lavender White Mocha Latte by Jen Around the World
• Chocolate Whiskey Cupcakes by Karen’s Kitchen Stories
• Citrus and Berry Fruit Salad with Honey Lime Dressing by Eat Move Make
• Coconut Lime Swig Cookies by Devour Dinner
• Dessert Charcuterie Board by Nik Snacks
• Fresh Pineapple Salsa by The Spiffy Cookie
• Fresh Pineapple Upside Down Cake by A Kitchen Hoor’s Adventures
• Ginger Pear Mini Loaves with Oat Crumble Topping by Hezzi-D’s Books and Cooks
• Kiwi Creme Brûlée by Cindy’s Recipes and Writings
• Kumquat Cheesecake Bars by Sweet Beginnings
• Lemon Raspberry Bundt Cake by The Carefree Kitchen
• Mini Honey Lavender Coffee Cakes by That Recipe
• Mini Rhubarb Crumb Loaves by Kate’s Recipe Box
• Strawberry Rhubarb Oat Bars by Family Around the Table
• Strawberry Scones by House of Nash Eats
• White Chocolate Raspberry Scones by Blogghetti

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

One year ago: Carrot Cake Pecan Pie

Three years ago: Pork Chop Parmesan

Four years ago: Oreo Cheesecake Fruit Dip

Five years ago: Lemon Coconut Cake with Blueberry Frosting

Six years ago: Sourdough Blueberry Muffins

Seven years ago: Whole Wheat Scone for One

Nine years ago: Banana Bread French Toast

Ten years ago: Sweet Potato Fries

FRESH PINEAPPLE SALSA

Print

Yield: Approximately 5 cups Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. fresh pineapple, chopped*
• 1 lb. tomatoes, diced
• 1 red bell pepper, seeded and finely diced
• 1/2 medium red onion, finely diced
• 1 jalapeno, seeded and finely diced (use 2 for more heat)
• 1/2 bunch of cilantro, chopped
• 1 lime, juiced (about 2 Tbsp)
• 1 tsp honey
• 1 tsp salt
• 1/4 tsp black pepper

Directions

1. Place all ingredients in a large bowl and fold until well mixed.
2. If needed, add more salt and pepper to taste.
3. Cover and refrigerate until ready to eat!

Notes

*If using fresh pineapple, slice off one side then carefully cut out the flesh, leaving the remaining exterior intact for serving.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

This post and recipe was created for #HalloweenTreatsWeek! Giveaway is sponsored but I did not personally receive any complimentary products. All thoughts and opinions are my own.

Puff pastry baked brie is a killer appetizer, so dress it up like a mummy for Halloween and stuff it with your favorite jam!

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Would you believe me if I said this was the first time I’ve ever baked a puff pastry wrapped brie? 

Cause it is.

I’ve had it countless times and have always been obsessed with it, but for some reason I have failed to ever make it myself. Probably because I knew how dangerous it could be in my house.

And I was right.

One of the few friends that we’ve allowed in our COVID bubble came over for a game night and s’mores so I took the opportunity to make one at last! 

But I didn’t make just any old puff pastry wrapped brie, this one is dressed up as a mummy for Halloween! And then the three of us pretty much polished off the entire thing. 

What’s not to love about gooey, cheese, buttery flaky crust, and sweet jam oozing out? The whole package made complete with two little dried cranberries eyes. 

Want a more savory option? I’ also have a recipe for a mummy spinach artichoke stromboli! Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today (and enter the giveaway at the bottom of this post): 

Halloween Cookies & Bars:

• Bat Sugar Cookies from The Flour Handprint
• Voodoo Doll Cookies from Sweet ReciPEAS
• Halloween Confetti Cookies from Fake Ginger

Halloween Cakes & Cupcakes:

• Marshmallow SpiderWeb Cupcakes from Big Bear’s Wife
•  Candy Corn Poke Cake from Devour Dinner
• Halloween Brownie Cupcakes from Hezzi-D’s Books and Cooks
• Pumpkin Chocolate Chip Cupcakes from It’s Shanaka

Halloween Brownies:

• Spider Brownie Bites from Tastes of Homemade 
• Evil Dead Necronomicon Brownies from Savory Moments

Halloween Pies & Cheesecakes:

• Mini Candy Corn Cheesecakes from Cheese Curd in Paradise

Halloween Drinks:

• Halloween Themed Layered Drinks from 4 Sons R Us

Chilled Halloween Treats:

• Easy Chocolate Pudding from Pastry Chef Online

Sweet Halloween Treats:

• Halloween Bark from West Via Midwest
• Halloween Snack Mix from Savory Experiments
• Healthy Halloween Snacks from House of Nash Eats
• Sweet & Savory Halloween Snack Board from An Affair from the Heart
• Spooky Candy Bark from Sweet Beginnings
• Poisoned Candy Apples from Fresh Coast Eats
• Donut Hole Mummies from Family Around the Table 
• Halloween Caramel Popcorn Munch Recipe from Back To My Southern Roots
• Spiderweb Baked Donuts from Lemon Blossoms

Savory Halloween Recipes: 

• Mini Monster Meatball Sliders from A Kitchen Hoor’s Adventures
• Mummy Brie from The Spiffy Cookie
• Halloween Deviled Eggs from I am a Honey Bee

One year ago: Sally’s Sugar Cookies

Three years ago: Peanut Butter Dark Chocolate Blondie Bricks

Four years ago: October 2016 Stitch Fix #18

Five years ago: Cocoa Candied Bacon

Six years ago: Prosciutto-Wrapped Chicken with Balsamic Date Sauce

Seven years ago: Apple Cinnamon Pretzels

Nine years ago: Basil Butter

MUMMY BRIE

Print

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 package (1 sheet) frozen puff pastry, thawed
• 1/4 cup raspberry or other red jam
• 1 round (8 oz.) Brie cheese
• 1 egg beaten with 1 Tbsp water
• 2 dried cranberries or raisins

Directions

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment or a silicone baking mat, set aside.
2. On a lightly floured surface, unfold puff pastry and roll into a 14-inch square. Cut 2 inches off, making a 12-inch square, then cut off the corners to make a circle (save scraps for later).
3. Spread jam into a 4-inch circle in center of pastry. Place Brie on top, fold pastry over cheese, pinching the edges to seal (trim excess dough if needed). Brush with egg wash,  place seam-side-down on the prepared baking sheet, and brush the top with more egg wash.
4. Cut scraps into strips and wrap around Brie, trimming as necessary. Brush with egg wash.
5. Bake 20-25 minutes or until golden brown. For eyes, place two dried cranberries or raisins on top. Serve with fruit or crackers.

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Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media.

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
 

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

This post and recipe was created for #Chotoberfest! I was provided with complimentary product from Imperial Sugar but as always opinions are 100% mine.

This chocolate hazelnut & toasted coconut cheese ball is the perfect holiday appetizer or dessert. Made with chocolate hazelnut spread and coated with toasted coconut.

The holidays always seem like an excuse to indulge, so why not embrace it with a week of chocolate, aka #Choctoberfest! I actually hosted a get together this past weekend where everyone brought a different holiday treat. My contribution was this dessert cheese ball made with chocolate hazelnut spread covered in toasted coconut.

Let me say, this pour guy didn’t stand a chance. He was sitting pretty for just a few short minutes before a quarter was already devoured. And this wasn’t a large party. But I shouldn’t be surprised, it’s basically like eating cheesecake. Fun fact, I’m not actually a huge chocolate fan but mixed with cream cheese and the flavors of hazelnut and toasted coconut is a win for my taste buds.

As part of #Choctoberfest we have a great giveaway in addition to scads of chocolate-laden recipes which you can find at the bottom of this post. For more chances to win sweet prizes, be sure to check out Imperial Sugar’s Scary Scramble where players guess recipes based on clues every day from October 13-20. There will be 25 winners!

Two years ago: Buckeye Bundt Cake

Three years ago: Rusty Bucket Restaurant

Four years ago: Fall Harvest Salad with Cranberry Vinaigrette

Five years ago: Apple Pie Cookies

Six years ago: Pumpkin Spice Brownies

Eight years ago: Peanut Butter Hot Chocolate with Oreo Crumbs

CHOCOLATE HAZELNUT & TOASTED COCONUT CHEESE BALL

Makes one cheese ball

Ingredients:

8 oz. cream cheese, room temperature

1 cup Imperial Sugar powdered sugar

3/4 cup chocolate hazelnut spread

1/4 cup Imperial Sugar packed brown sugar

3/4 cup toasted coconut

Graham crackers, and/or apple slices for dipping

Directions:

1. In a large bowl, beat cream cheese, powdered sugar, chocolate hazelnut spread and brown sugar until blended.
2. Spoon onto a large piece of plastic wrap, bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 2 hours or until firm enough to keep its shape (or in fridge overnight). Place toasted coconut in flat dish. Remove plastic wrap from ball and roll ball into coconut to completely cover, pressing coconut into the ball if necessary.
4. Place ball on serving dish with graham crackers or apple slices for dipping.

Source: Adapted slightly from my Buckeye “Cheese Ball”.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Sneak a little pumpkin into your next party cheese ball along with fresh herbs, pepitas, and pecans as coating and it’ll be a hit all season long.

I feel like a broken record, but it continues to feel like summer here in Central Ohio and I’m not mad about it. Although it makes posting recipes for fall feel really weird because without cooler temperatures those comfort foods are not on my mind. So I am starting #PumpkinWeek with a recipe that both contains pumpkin and is great for watching football on the weekend because football season is how I transition into fall, especially when I lived in Memphis and it was basically summer through the end of October. This savory pumpkin cheese ball is mixed with goat cheese, fresh rosemary and sage and coated with toasted pepitas and pecans. It paired especially well with everything bagel crackers, but what doesn’t?

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Two years ago: Buckeye Stuffed Peanut Butter Chocolate Chip Cookies

Four years ago: Apple Pecan Praline Bread

Five years ago: White Chocolate Apple Blondies

Six years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches

Eight years ago: Healthier Oatmeal Raisin Cookies

PUMPKIN HERB CHEESE BALL

Makes 1

Ingredients:

8 oz. cream cheese, room temperature

4 oz. goat cheese, room temperature

2 oz. grated white cheddar cheese

1/2 cup pumpkin puree

1 Tbsp fresh chopped sage, plus more for garnish

1 Tbsp fresh chopped rosemary, plus more for garnish

1 tsp pumpkin pie spice

1/4 tsp salt

1/8 tsp ground black pepper

1/4 cup pumpkin seeds (pepitas), toasted

1/4 cup chopped pecans, toasted

Directions:

1. In a large bowl, blend together cheeses, pumpkin, and seasonings until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. Mix seeds, nuts, and remaining herbs in a shallow bowl. Roll the ball in the mixture and gently press down so that it sticks. Wrap in plastic and refrigerate until ready to serve.
3. Transfer to a serving plate. Serve with bagel or pita chips (or whatever you like).

Source: Adapted from my Blue Cheese Ball and Running to the Kitchen.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

Hummus for dessert? It’s as easy as adding peanut butter, cocoa powder, and honey. The only question left is what will you dip into it?

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

The last day of #Choctoberfest is here but if you follow my blog you know that Saturdays are also #PBchocSat to celebrate buckeye-inspired (rather peanut butter and chocolate) recipes all season long. So for my final recipe I made a dark chocolate peanut butter dessert hummus!

I know that sounds nuts, but the only thing that makes hummus savory in the first place is what you add to the pureed chickpeas anyway, so why not add something sweet instead?

I’ve actually made a peanut butter hummus before but I was a bit timid if making it a full blown dessert at the time. Here we are 7 years later and I am confident in saying this hummus was delicious! Don’t be afraid of adding that honey and chocolate, go for it! Then dip everything into it. And then get more chocolate by checking out the list at the end of this post.

Today my alma mater Ohio State meets my father’s alma mater Purdue. In recent years this has not been much of a competition but Purdue is not the worst team in the conference for once and has already beaten Nebraska and Illinois by a lot.

Granted Nebraska has yet to win a game and Illinois isn’t much better, but either way they have a little steam in their boilermaker engines this year and cannot be dismissed. Plus it’s a night game at Purdue so there’s that factor to consider as well.

This is not to say that I am generally concerned, but I don’t expect Purdue to be a cupcake either. Crazier things have happened (::cough::App State beating Michigan::cough::).

Two years ago: Magic Bacon Chicken Wing Dip

Three years ago: Brown Butter Pumpkin Cupcakes with Biscoff Frosting

Five years ago: Cinnamon-Raisin Bagel for One

Six years ago: Peanut Butter-Chocolate Molten Lava Cake

Seven years ago: Whole Wheat Pumpkin Waffles by Lauren’s Latest

DARK CHOCOLATE PEANUT BUTTER DESSERT HUMMUS

Print

Yield: 6 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (15 oz.) can chickpeas, drained with liquid reserved
• 1/4 cup creamy peanut butter
• 1/4 cup dark cocoa powder
• 1/4 cup honey
• 2 Tbsp milk, or up to 1/4 cup
• 2 tsp vanilla extract
• Pinch salt

Directions

1. Add beans, peanut butter, cocoa powder, honey, 2 Tbsp milk, vanilla, and salt to a food processor and blend until smooth. If needed, add a tablespoon of two of more milk to reach desired consistency.
2. Serve hummus with pretzels, graham cracker, or your favorite fruits.

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