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Bourbon Pecan Brie Bite

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INGREDIENTS

  • 1 cup brown sugar, packed
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon bourbon
  • 1/4 cup roasted chopped pecans
  • 8 ounces round of brie
  • 1.9 ounces pkg frozen mini fully baked phyllo shells 15 shells

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • Add all ingredients but the brie and phyllo shells to a small bowl and stir to combine.
  • Remove the rind from the brie and discard the rind. Then, cut the brie into cubes about ¼ inch squares.
  • Place a cube of brie into each phyllo shell and top with ½ teaspoon of the bourbon pecan mixture.
  • Place the full shells on a small baking sheet and bake for 10 minutes or until the brie has melted and is bubbly.
  • Remove from the oven and serve warm or at room temperature. 

Peanut Butter Chocolate Chip Cookies

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Another sweet cookie recipe from the recipe box of Gramzie this time with peanut butter.

18 oz creamy peanut butter

2 cups margarine, softened

2 cups sugar

2 cups brown sugar

4 eggs

2 t vanilla

5 cups flour

4 T baking soda

4 cups chocolate chips

preheat oven to 350°. Cream together the peanut butter and margarine. Add sugars, eggs and vanilla. Stir flour and baking soda together in a separate bowl. Add dry ingredients to the creamed mixture and stir in chocolate chips.

Using a tablespoon or cookie scoop drop dough into greased cookie sheet for 10-12 minutes.

Italian Wedding Soup

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 We think this is Vita Lovett’s recipe for Italian Wedding Soup…

Ingredients

  • 1 pound lean ground beef
  • 1 egg (or 2 egg whites)
  • 1/2-cup fresh bread crumbs
  • 3 tbsp. grated Parmesan or Romano cheese
  • 2 tbsp. grated onion
  • 1/2-1 tsp. salt
  • 1/4 tsp. pepper
  • 6 cups chicken broth
  • 2/3 cup of riso (tiny pasta shaped like grains of rice)
  • 1 cup cut-up baby bok choy (or escarole or spinach)

Directions

Combine first 7 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth. (I use three 14 oz. cans of broth, and season with onion powder, garlic powder, celery salt, salt and pepper to taste. Of course, you could also start with a homemade broth.)

Add the meatballs, and cook for a few minutes until done.  Remove the meatballs with a slotted spoon.

Add the riso and cook til almost done, about 5 minutes.

Add the cut up bok choy or escarole. (I use bok choy and add the cut-up white part a couple of minutes early. Then I add the cut-up green part for just a minute or two until it wilts.)

Add the meatballs back to the soup pot, heat and serve.

* Since I think the secret to the flavor of this soup is the cheese, I often add a tablespoon or two to the finished soup. It really adds to the taste.