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Sweet mini peppers stuffed with tangy goat cheese filling.
Preheat oven to 400ºF.
Wash, halve and clean out the insides of the peppers. Place them on a baking sheet and cook for 10 minutes.
Combine goat cheese, cream cheese and garlic in a small bowl. Mix well until the cheeses are blended, smooth and creamy.
Remove the peppers from the oven, allow to cool for a minute or two so that you can handle them without getting burned. Spoon the cheese mixture inside of the peppers.
Place peppers back in the oven for another 10 minutes. Garnish with shredded basil. Fresh or dried is fine; mine was fresh but I stuck them in the oven (while it was turned off but still hot) for a minute and that baked mine a bit.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!