Baked Brie with Bruleed Pears and Candied Pecans

Have you ever had an experience when someone asks you

to make a recipe that they think you have made before, and

you don't have that recipe in your arsenal?  

Well, that just happened to me.  My friend asked me to make

my Brie with sugared pears, and I asked if she meant my

Brown Sugar Baked Brie en Croute

that I serve with sugared pears, and she said that wasn't

the one.  I think she must have remembered something

that someone else had made, but maybe I could come

up with something to please her for her luncheon.

I decided that I wanted to use my torch to brulee the pears

rather than broil or bake them, or pan fry them.  

I have actually had my little kitchen torch for a long time,

but I couldn't get it to fill.  My son in law was over, and I

knew that he could figure it out, and he did!  Hooray!!!

Wish I would have asked ages ago, and I do mean ages!

With the soft textures of the warm cheese, and the bruleed pears,

I wanted a little crunch, so I added sugared pecans - so, so easy,

and the perfect touch.

Start by removing the top rind, and poking holes

with a fork.

Cover the top of the Brie with brown sugar,

then bake until the Brie is soft and runny. 

 See how that sugar has melted

and run down into the holes?  Wow!!

Then ripe Bartlett pears are dipped in sugar and placed

in a fan shape on top of the baked brie.

The pears are now caramelized and lightly cooked from

the torch.  The finishing touch is topping it with sugared pecans.

To tell the truth, I was tempted to just do my Brie en Croute,

but when she had said that wasn't the one, I was glad I played

around and came up with a new idea.  Everyone wanted to just

eat the appetizer and never move on to the main dish (although

that was fantastic too!)  Four of us ate the whole thing!  I am

making it again for Mother's Day dinner.  It is so simple, yet

fabulous.

Baked Brie with Bruleed Pears and Candied Pecans

6 inch wheel of Brie

1-2 T. brown sugar

2 ripe Bartlett Pears

1/4 C. white sugar

2 C. pecans

1/2 C. white sugar

1/4 C. water

1 baguette, cut, and toasted

Heat oven to 350.

With a sharp knife, remove the top of the Brie.  Poke the

Brie with a fork, and spread the brown sugar on the top of

the cheese.  Place the cheese in an ovenproof dish.  (I put

a piece of parchment paper under it, which you can see

in the picture, but I wouldn't do that again.  It made it

hard to cut the cheese into wedges.)

Bake for 15 minutes.  The cheese should be soft and melted.

While cheese is baking, place the 1/2 C. white sugar in a frying

pan with the 1/4 C. water.  Bring it to a boil and add the pecans.

Stir constantly.  The syrup will boil and get thick and all of

a sudden the moisture will all boil out, and it will turn sugary.

Pull it off the heat, and pour onto a piece of tinfoil.  Break

the clumps apart while they are hot.

When the cheese is melted, remove from the oven and 

top with sliced pears that have been dipped into the 1/4 C.

white sugar.  Use a kitchen torch to brulee the sugar on

the pears. 

Top with the pecans, and serve warm with toasted baguette.

You can also serve with additional sugared pears.

Mix 1 T. powdered egg white with 2 T. cool water.  Whisk

until smooth.  Paint the egg white on a clean, ripe pear.  Sprinkle

white sugar over the surface.  Set aside until the egg white dries.

This one will wow everyone, and it is so super simple.

We all fell in love with it!

Spring Flower and Herb Toasts

Don't you just love spring with the beautiful

flowers breaking through the ground and trees

bursting into fantastical blooms.  Add to that

gorgeous, warm days, and I am in Heaven!

I needed an appetizer for a party for my Craft Group

(one husband calls us "The Overachievers"!)

and I let my spring flowers and herbs be my

inspiration.

The pansies are in bloom, and the Johnny Jump Ups

(little Violas), and the chives, lime thyme and

parsley are all taking off, so I decided to top 

my appetizers with all of these edible garden goodies.

I was teaching a class on making dip mixes, so I

decided to make a spread, using cream cheese with

the dip mix.  This one was super simple with

two teaspoons of Herbs de Provence mixed with

4 oz. of cream cheese.  My Herbs de Provence has

salt in it, so it didn't need any added salt, but if

yours doesn't, add salt to taste.

Butter, or spray with cooking spray, small slices of

baguettes, and toast in the broiler on both sides.  Watch

carefully, so they don't burn.  Spread

with the herbed cream cheese and top with fresh edible

flowers and herbs. 

You could spread them with a pre-mixed

cream cheese too. 

They were beautiful and delicious to eat,

and so easy and fun to prepare.

(Beautiful wooden board was a find

at Home Goods!  It is huge and so fun to use.)

Chili Verde Dip - Easy Three Ingredients!

Holiday times are all about appetizers at

Purple Chocolat Home.

It is the time to indulge, and sometimes we throw parties

with just appetizers and desserts.  Those parties are always

favorites and everyone feels confident in bringing an appetizer

or a dessert.

If you are looking for a super easy, super yummy appetizer

to bring along to a party or just to have at home, this one

is so easy and so amazing.  I swear I ate half the dip myself!

Only three ingredients and you can even microwave it!

You have an amazing dip done in minutes and you probably

have the ingredients on hand.

Chili Verde Dip

8 oz. block of cream cheese

3/4 C. green salsa - we stock up on Wal Mart's World Market Brand

1 C. mozzarella cheese

In a microwave safe bowl, heat the cream cheese for one minute.

Stir in the salsa and cheese.  Microwave for another minute.  Stir.

Microwave for an additional minute until bubbly and the 

mozzarella cheese is melted.

Serve with chips, bread cubes, crackers, celery sticks, etc.

You could also bake it at 350 for about 20 minutes if you want

it browned around the edges, and if you have more time.

We have become addicted to this Roasted Salsa Verde

from Wal Mart.  Stock up for year round use.  One three

year old granddaughter will only eat this kind of salsa.

Whip some up to take to your Thanksgiving Feast.

Herbs de Provence Cheese Log

Looking for a savory and super easy appetizer

for a summer party, or any time of year?

This has to be the simplest and most amazing

appetizer there is - just a log of goat cheese

and Herbs de Provence.

I purchased this bottle of Herbes de Provence

in Paris last year and finally used it.  What

a heady taste - wow - this is amazing.

You don't have to go to Paris to purchase

Herbs de Provence, you can buy it at many

stores, or you can even find recipes for it online.

Just take a couple of teaspoons and roll your goat cheese

log in the herbs.  Wrap in plastic wrap and place it in

the refrigerator for a couple of hours.  Serve it with

bread, crackers, crostini or flatbread.  

It is simple and beautiful, yet delicious and unique.

That's all there is to it, but you will have everyone

asking you for the recipe.

Look closely to see the beautiful combination of

flowers and herbs.  This is making my mouth water!

Try this easy and delicious appetizer,

and it is great for low carb eating.

Thanks for stopping by to visit at

Purple Chocolat Home, where there

is always an adventure.

Kicked Up Queso

It's getting chilly outside and I am

craving warm and spicy foods and

there isn't any queso like this queso!

The secret is all in the 

Frank's Buffalo Sauce,

one of those sauces that my kids

and their kids have become addicted to.

I keep a supply of it in the pantry so

we don't ever run out.

I first had this fantastic queso this summer

at our neighborhood Walk and Talk on

Sunday evenings where everyone gets out

for a walk and visits and we stop at 3 houses

where they serve refreshments.

My friends Sue Ellen served this and

I couldn't walk away from her crockpot!

She had created this fantastic variation

of queso that I know you are going to

love.  It isn't hot, just savory.

We made it several times during

the summer and are having it again

now when it is freezing outside - this

is a year round recipe!

And it goes together in minutes

with things you can always have

on hand if you need to throw together

a fast appetizer or meal.

You can serve it straight out

of the pan or crockpot, but I

decided to serve mine up in these

fun mini cast iron frying pans that I

got at Costco last Christmas season.  

I sure hope they are going to have them

again.  They came four to a package and

have been the perfect size for individual

servings.

Kicked Up Queso Recipe

1 lb. ground beef

1 medium onion

2 cans Rotel tomatoes (mild)

1 small can chopped green chilis

2 lb. Velveeta cheese, cubed

1 can black beans, rinsed and drained

1/3 C. Franks Red Hot Wings Buffalo Sauce

(don't get the hot one, get the medium one)

Chopped tomatoes and cilantro for garnish

Additional Buffalo Sauce if desired

In a large dutch oven pan brown the

ground beef and onion.  Drain.  Add the

Rotel tomatoes and the chilis.  Stir in the

cubed Velveeta and heat on medium until

the cheese is melted.  Add the beans and 

Buffalo sauce and heat through.

Serve garnished with chopped tomatoes

and cilantro and a splash of additional

Buffalo sauce.  Use tortilla chips as dippers.

This makes a large batch to serve a crowd

but it tastes great as leftovers too.

Dip in and enjoy some with me!

It is queso that is kicked up with

flavor from Buffalo sauce and I 

think you will love this.  I haven't served

it yet without someone asking for the recipe.

I will be posting this with

Foodie Friday

Tortilla Roll Ups with Cilantro Lime Blender Salsa

The first time my friend Maretta and I 

made this we sat and ate most

of it.  This is such a fun and

easy appetizer and with a salsa

that you just pop in the blender,

it whips up quickly.

(Recipe from A Pinch Of Salt Lake -

The Junior League of Salt Lake City.)

Let's start with the simple blender salsa.

This is one fast and easy salsa that 

tastes fresh because of the fresh cilantro,

lime, onion and garlic.

Cilantro Lime Blender Salsa

1 14 oz. can crushed tomatoes

1/2 large sweet onion, cut into chunks

1 clove fresh garlic

1/3 - 1/2 bunch fresh cilantro

1-2 T. pickled jalapenos

Juice of 1-2 limes

1/2 tsp. ground cumin

1/2 T. sugar

1 tsp. salt

Place the tomatoes, onion, garlic, and cilantro

into the blender.  Pulse on chop mode until

the onions are small (leaving a few chunks).  Remove and pour

into a bowl.  Stir in the seasoning and lime

juice, adjusting to taste.

Cover and refrigerate for at least 1/2 hour

to let the flavors blend.

Store in the refrigerator.

Click here for printable recipe.

Now let's make the yummy 

Tortilla Roll Ups.

Tortilla Roll Ups

6-8 8 inch flour tortillas

3 8 oz. packages cream cheese

1/3 C. chopped pecans

1/4 C. chopped green onions

1/3 C. chopped canned green chilis

1/4 C. chopped black olives

Soften the cream cheese and stir in the

remaining ingredients.  Spread about

1/8th of the mixture on each tortilla to edges.

Roll up tightly.  Wrap each in plastic

wrap and refrigerate for at least one

hour for the flavors to blend.

Remove from the refrigerator and slice

diagonally.  You will not use the end 

pieces.  

Serve with salsa as an appetizer.

Click here for a printable recipe.

Whip either or both of these up when

you need a fun and new appetizer or

when you just want a creamy, yummy snack.

I will be posting this with

Foodie Friday

Pizza Fondue

The weather is turning chilly 

and we start to cook more 

comfort foods.

This Pizza Fondue is a quick and

easy comfort food that is

great for an appetizer

for a party or for a simple dinner.

Yummy pizza ingredients make up

the fondue that come together in

a few minutes,

then choose some fun dippers to 

serve it with.

Pizza Fondue Recipe

1/2 medium onion, chopped

1 clove garlic, minced

1/2 lb ground beef

1 - 101/2 oz jar pizza sauce

1/2 tsp. fennel

1/2 tsp. oregano

1 C. shredded cheddar cheese

1 C. shredded mozzarella cheese

Place the onion, garlic and ground beef in

a medium saucepan and brown the beef.  Drain off

excess fat.  Add the jar of pizza sauce and

the fennel and oregano.  Heat through until

bubbling.  Stir in the cheese and heat until

the cheese is melted.  Serve while hot

with dippers.

This can be served in a fondue pot

if you want to keep it warm for a period

of time but you can just serve it in a bowl

if you are going to eat right away.

Dippers

Crostini

Bread cubes

Bread sticks

Cheese sticks

Celery sticks

Click here for a printable recipe.

So easy and great.

Perfect for football games

or parties.

I will be taking these goodies

to 

Foodie Fridays

Mushroom Cheese Dip

So I told you that I had another recipe idea for

the wonderful Country Club Chicken.  

The sauce was so amazing by itself, I decided to make

it for a party and serve it as an appetizer with crusty

bread to dip in it.  (Probably because I couldn't stop

sneaking spoonfuls of the sauce by itself!)

You can make your own bread - click here for step by step

directions - or buy good crusty bread and cut into cubes.

Of course you don't need to present it in little individual

servings.  You can serve it in any serving dish you desire

but I just adore little individual servings.

Mushroom Cheese Dip Recipe

6 slices bacon (I used the precooked from

Costco and still had enough drippings)

1 T. butter

8 oz. sliced mushrooms

1 onion diced

2 cans Campbell's Cream of Mushroom Soup

1 T. white wine vinegar

3 T. water

2/3 C. white cheddar cheese

salt and pepper to taste

Cook the bacon in a frying pan.  Remove the bacon

and leave about 1 T. bacon drippings.  Add the butter

and then cook the mushrooms and onions until soft.

Stir in the soup, vinegar and water and heat through

until bubbly.  Add the cheese and heat through until

the cheese is melted.

Go ahead and taste test for seasoning, just don't

eat the whole pan - it really is that good!

These wonderful little individual serving dishes

were found on another treasure hunt at Home Goods.

They were so nice!  Last time I mentioned Home Goods on 

my blog with the pink mercury glass and the pink roses,

they actually commented on my blog!  That was so cool.

Definitely love Home Goods!

I will be posting this with

Foodie Friday

Buffalo Chicken Dip

The holidays call for parties with lots of appetizers

at Purple Chocolat Home.

This year we tried a new one that will be on the

favorite's list from now on.  We all are a little 

addicted to that savory heat of buffalo chicken wings

so when I saw a recipe for a dip

recreating those flavors in

Southern Lady Holidays

magazine, I knew that we would be testing this

one out.

(I had never purchased this magazine before, but absolutely

loved it - of course it is all about lovely southern lady style!!!)

I did tweak the recipe just a little for convenience

and personal taste. 

Buffalo Chicken Dip Recipe

2 large cooked chicken breasts, cut into small cubes

1 tsp. onion powder

1 1/2 tsp. minced garlic

5-6 oz. blue cheese (I love Boar's Head if you can find it.

We have it at Harmon's Grocery Store.)

8 oz. cream cheese, softened

8 oz. sour cream

8 oz. shredded mozzarella cheese

1/2 C. Frank's Red Hot Wings Sauce - Buffalo

(get the regular, the hot buffalo is too hot for us)

Preheat the oven to 350.  Lightly grease an 8x8 or

medium sized casserole dish. (Mine is a beautiful new treasure

that I found while treasure hunting 

at

 Home Goods this year.)

Mix everything together in a microwave safe bowl,

reserving a little of the

blue cheese.  Place the bowl in the microwave and

heat for 1-2 minute or until everything can 

stir together nicely.

Place the mixture in the dish and bake for 20  

minutes or until the cheese mix is bubbling.

Sprinkle the remaining cheese on top and bake another

5 minutes.

Serve with toasted pita triangles as I did (just cut the

pitas and spray with Pam and toast in the oven for

about 10 minutes at 350) or with crackers, or bread

cubes.  

(The family loved this so much, they ate it after in 

tortillas.)

(The original was doubled and had you cook raw

chicken in olive oil adding fresh onion and garlic.  They 

also added additional salt and red pepper.  I chose to

use cooked chicken and omitted the salt and red pepper.)

(Before baking)

                                                                                                                                                                                                                                                   

Fabulous flavor.  Give this one a try - perfect

for New Year's or the Super bowl!

(If you can find it, give Southern Lady Magazine a try too.

The whole Holiday magazine was filled with beautiful

tablescapes, tempting recipes and Christmas decor.  

I will definitely be buying this magazine again.)

I will be posting this with

Foodie Friday

Open House Party

Weekend Wrapup

Seasonal Sundays

Metamorphosis Monday