killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable


Party time! Excellent!

It’s official. Parties are upon us! And the parties I go to include food that’s just a little bit naughty. OK. It’s a lot naughty. Including the two recipes I’m about to share with you which are more inappropriate than most female Halloween costumes. But if you can’t splurge at a party, when can you? Nobody every raved over that raw, low-fat, non-dairy, cardboard thing you brought. So blow it out and reap all the “Oh my gosh … who made this?!” benefits. If you are lactose intolerant, look away, baby. Look away.


Cheesy Sausage Wontons
Adapted from a long lost friend of a friend
Makes exactly 48 little baby wontons

1 lb. sausage
1½ to 2 cups shredded sharp cheddar cheese
1½ to 2 cups shredded monterey jack cheese
1 cup Hidden Valley Ranch dressing
1 red bell pepper, diced
1 small can chopped black olives
1 package wonton wrappers
Vegetable oil

  • Preheat the oven to 350 degrees.
  • Brown sausage.

  • Meanwhile, mix all other ingredients (except wontons & oil) together in a large bowl.

  • Drain the sausage of any extra grease and add to cheese mixture.
  • Brush each wonton wrapper with vegetable oil and place in a mini muffin pan. Bake for 5 minutes or until slightly brown. Watch very closely so they don’t burn.

  • Fill wontons with sausage mixture and bake until bubbly and cheese is melted, about 5 minutes. Serve immediately.

Side notes:

  • The good news is, you can make the mixture ahead of time and use it when you are ready to serve the wontons. The bad news is, these aren’t as good once they get cold.
  • The black olives are optional, but you don’t really taste the olive. They just add a salty zing.

Warm Spinach & Artichoke Dip
From my long lost friend Jenny Pearson

1 box frozen chopped spinach, thawed
1 14-ounce can artichoke hearts, drained & chopped
1 cup sour cream
½ cup grated parmesan cheese
1 cup shredded part skim mozzarella, divided
8 ounces cream cheese, softened
4 cloves of garlic, minced
½ to 1 teaspoon black pepper
1 teaspoon (or more) Louisiana hot sauce

  • Preheat the oven to 350 degrees.
  • Squeeze all excess liquid from spinach and chop artichoke hearts.
  • In a 1-quart baking dish, mix all ingredients.

  • Top with ½ cup shredded mozzarella.
  • Bake, uncovered, until bubbly, about 30 minutes.
  • Serve with pita chips, celery, carrots, or just spoons.

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‘Tis So Sweet to Try New Cheeses

If you know me, you must have been wondering since this little blog started when my homage to fromage would hit the web. I am mildly obsessed with cheese. OK. That is a lie. I am full-blown infatuated. Smitten, really. Cheese is my mistress. I spend time ogling lovely cheeses like these on Pintrest.

The love runs deep, people. For example, once my office had a going away party for me where the food was entirely themed around cheese. Yeah. Just cheese. Slices of cheese, cheese dip, cheesecake, cream cheese, stinky cheese, cheese that’s technically not cheese … you get the idea. And I like to buy cheesy items like this little print from Society6.

“Cheeses Is Love” by Lucy Knisley

It’s hard to believe that I’m just bringing up these milky curds, but now is the best time because I recently found out via Bites that there is going to be a Southern Artisan Cheese Festival right here in my fair city Sept. 30 & Oct 1! Stand up, stand up for cheeses!

Friends, mark you calendars. Who doesn’t want to sample cheese all day? (Lactose intolerant peeps excluded, of course.) Plus, I can’t wait to discover new, local cheeses to complement my next girls’ night in.