If you’re looking for a simple appetizer to make this summer, try these cream cheese stuffed peppers. You’ll need just a few ingredients, they require no cooking, and (I promise) you can’t mess them up! Easy, foolproof, and delicious? Cheers to that!
Another reason that I love this recipe? These peppers are so colorful which means they look gorgeous on a platter. This makes them perfect for entertaining. Whether it’s hosting game night or a family dinner, this appetizer looks as good as it tastes. I also love that you can make these up to a day ahead of time (if you’re expecting guests) but can also whip them up in ten minutes (should you have impromptu guests). I recently made this for a family game night and they were gone in a flash!
The first step is gathering your ingredients: mini sweet peppers, Philadelphia Cream Cheese, fresh dill, and fresh chives. Don’t grab the dried herbs here, fresh is the way to go. The flavors of the fresh herbs pop so well in the cream cheese.
I love when recipes are easy enough to remember without pulling out a cookbook or opening up Pinterest, don’t you?
Once you’ve gathered all of the ingredients, it’s time to whip them up. First, I start by making the cream cheese mixture. Philadelphia Cream Cheese is the base (and it’s delicious because it’s made with fresh milk and real cream and no preservatives), then you mix in the fresh dill and chives (see recipe below). Next, cut the sweet peppers by removing the stem and cutting them in half. Be sure to remove any seeds as well.
The final step is to simply spread the cream cheese mixture into the sweet pepper halves. Serve them on a platter and you’ve got yourself the perfect (and easiest) summer appetizer!
What do you think? Will you give these cream cheese stuffed peppers a try?
This post is sponsored by DOLE® Canned 100% Pineapple Juice.
If you’re looking for a new summer-go-to drink recipe, frozen drinks are the perfect choice! This vodka slush is perfect for a crowd and is so pretty guests will love the bright summer colors!
Summer is here which means my mind is on frozen cocktails. I love how versatile they can be (and how simple they are to whip up). I recently made these pineapple and peach slushes for a day lounging poolside. When the temps rise your mouth will be watering for one of these tropical drinks, trust me!
The exotic flavors in this drink are so refreshing which makes it great for sipping on a hot day. I topped it off with a big splash of DOLE® Canned 100% Pineapple Juice which was just that perfect added touch. Bring out a couple pitchers or serve individual glasses on a tray. No matter how you bring them out, guests will be very happy. (more…)
About three months ago, I completely revamped my eating habits and daily diet. The truth is, I was eating out way too often and finding myself grabbing whatever was on hand from the fridge or in the pantry when hunger would strike (which often wasn’t a very healthy choice). One of the biggest changes I made that has helped me eat much healthier is to prepare meals and snacks on the weekend for the upcoming week. If this sounds familiar and you want to eat out less, eat in more, and feel healthier overall, I encourage you to check out The Great American Cook In Challenge (don’t worry there are lots of tips and recipes to make it simple!).
I’m eating in a lot and I never skip breakfast anymore. It really is the most important meal of the day (duh, I was totally ignoring that little fact).This recipe is much healthier and much more delicious than grabbing a pastry at the coffee shop or running through a drive-through on the way to work. Trust me!
In fact, it’s almost too delicious to call breakfast. Which is great because it makes a great snack any time of the day. The ingredients (see them below in the recipe) are easy to keep stocked. Having versatile staple ingredients on hand in the kitchen is really the best tip I have for becoming better at eating in. (more…)
You guys, these strawberry shortcake donuts are so simple to make. And, they look fancy so you’re totally going to impress your people if you make them.
I’ve been on a donut-making kick lately because you can make so many variations and they are pretty easy to make. Especially if you’re like me and you take shortcuts. I love baking but don’t have a lot of time, so I often think of ways I can make recipes easier and faster. These strawberry shortcake donuts were so simple to whip up! I decided to make them for a brunch I recently had. A few friends and I gathered one Saturday morning to visit and have a little time just chatting over coffee. These donuts went perfectly with our tea and coffee, and they were simple enough to whip up that morning before guests arrived.
My secret weapon for homemade donuts is boxed cake mix. I pick a flavor (here I used pink velvet) and then jazz it up a little. By placing sliced strawberries right into the batter, I made these donuts seem extra special. (more…)
This post is sponsored by Philadelphia Cream Cheese.
If you’ve never made olive cheese bread before, I hope this simple recipe changes your mind.
This recipe only has four ingredients, which makes it super simple to whip up the next time you have friends over. All you need is: bread, black and green olives, Monterey Jack cheese, and Philadelphia Cream Cheese. Why Philadelphia Cream Cheese, you ask? Because it’s made with fresh milk, real cream, and no preservatives. I always have some on hand and nothing else tastes like it!
I use a food processor to turn the whole black and green olives into the perfectly diced olive confetti.
In a bowl, combine the diced olives, monterey jack cheese, and Philadelphia Cream Cheese and mix well. You can continue making the appetizer, or prepare the spread ahead of time and store (covered) in the refrigerator until you’re ready to make the apps.
When ready, spread olive mixture onto small sliced of bread (about 1 tablespoon for each piece). Top with a little shredded monterey jack cheese. Pop them into an oven preheated at 350 degrees and bake for 10 minutes.
These olive bread bites are great to serve to a crowd. Pass a tray around and everyone will be happy. The saltiness of the olives pairs perfectly with the natural and fresh taste of the cream cheese. So delicious!
1 8-oz. brick PHILADELPHIA Cream Cheese Spread, softened
Drain olives and finely chop them. In a medium bowl, mix olives, ¾ cup of the monterey jack cheese, and brick of cream cheese. Once mixed, spread one tablespoon onto each piece of bread. Top with a sprinkle of the remaining monterey jack cheese. Back on a baking sheet for 10 minutes at 350 degrees.
For quick and easy entertaining, turn to Philadelphia Cream Cheese. Always have it on hand to create fun appetizers and desserts that pop. I had a great time developing my Variety Crostini Platter for a get-together with friends. For more creamy, delicious recipe ideas, click here.
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Can we agree that mini desserts are just better? These mini pudding parfaits are just so cuuuute, aren’t they? (Spoiler alert: They also taste delicious.)
I actually made these dessert in mini wine tasting glasses I had on hand. They just so happen to be the perfect size for mini pudding parfaits! These mini mason jars would also work perfectly (and I love that they have lids).
You can completely customize this recipe and get really creative. I used the classic Nilla Wafer cookies to make a cookie crumb crust at the bottom. Then I layered homemade vanilla pudding, jimmies (sprinkles), and whipped cream. But you can do any cookie crumble (Oreo would be so good!) and any flavor of pudding you like. You get the idea, have fun with it! (more…)