Well, it's been an unforgivably long time since I've written a post, but rather than going into a whole list of excuses (most of them would be made up anyway), I'm just going to give you all a nice new recipe.
I've gotten a lot of e-mails over the past few months, hundreds probably, and to answer the most common question I've been asked.... YES, I am STILL hungry!!
This is a nice little appetizer recipe that I've made tons of times. It's a little finicky to put together, but well worth the effort for all the compliments you will receive.
1 4oz package of cream cheese
1 cup finely shredded Monterrey Jack cheese
1-3 tbsp milk
3 tbsp very finely chopped red pepper
1 package (at least 12 slices) hard salami, thinly sliced
baby dill pickles
1. Mix softened cream cheese with Monterrey Jack and red pepper.
2. Mix in milk. Add one tablespoon at a time until mixture reaches the consistency of cake icing.
3. Spoon into pastry bag fitted with large nozzle (this is why you have to chop the red pepper very fine, or they will clog the opening).
4. Cut each salami slice into 2. Roll each half into a cone and fill with cream cheese mixture. Secure with toothpick and a chunk of baby dill.