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Basil pesto combined with cream cheese stuffed in cherry tomatoes. Makes a quick and healthy snack or an appetizer to serve at a gathering.
Cut tops off of the tomatoes and use a spoon to clean the inside of them and remove seeds.
In a medium bowl combine cream cheese and pesto and stir until well blended. Add spoonfuls of cream cheese mixture into each tomato.
For a lighter version, use light cream cheese.
For Basil Pesto-
Combine the basil, garlic, cheese, and pine nuts in your food processor. Process to combine them a bit. Then open the shoot and stream in the olive oil while continuing to process. Season with salt and pepper. Process to desired consistency. If you like your pesto not as thick, just add a little more olive oil.
Note: this will make more pesto than needed for this recipe.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
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!