Herb-Cheese Filled Cherry Tomatoes

I was so glad to find this recipe - just tucked away in my trusty BH&G cookbook! Not only is it a yummy appetizer, but it also makes my hubs happy because it's low-carb. And this gives you something else to do with all those cherry tomatoes from your garden {I say *your* garden because our tomato plants have not given us 1 tomato yet - LOL.}!

Herb-Cheese Filled Cherry Tomatoes

24 cherry tomatoes
1 8-oz package cream cheese, softened
1 tablespoon fresh chives, snipped
1 tablespoon milk
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon garlic powder

Cut a thin slice off the top of each tomato. Carefully scoop out pulp from each tomato and discard. Turn tomatoes upside down and drain on paper towels {If you forget this part like me, then you'll have too much liquid in the bottoms and will be frantically trying to dry them so you can put the filling in!}.

In a small bowl, combine softened cream cheese, snipped chives, milk, basil, pepper, and garlic powder. Beat until smooth. Pipe the filling into the tomatoes. {You can use a pastry bag, a fancy Pampered Chef gadget like me, or fill a plastic baggie and snip off a corner.} Can be chilled up to 8 hours or served immediately.

These are really cute for a party. But if you just want the flavor combo at home, a faster idea would be to slice up some big beautiful garden tomatoes and just simply spread or pipe some of this filling on top of the slices. Yum!

Do you grow tomatoes? What's your best tip for success?

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom

If you want to make sure you keep up with future series and posts, just click to Subscribe to Stop and Smell the Chocolates by Email or RSS! 

Have a blessed day friends!

Soup Shots ~ Black Bean Soup

I have a fun soup recipe for you today and just in time for Soupapalooza {hosted by TidyMom and Dine and Dish} - full of fun & prizes and so.much.soup!  :)

I needed something to do with my leftover plastic shot glasses {from Vanilla Cheesecake Shots} and thought that it would be fabulous to fill them with soup! A perfect appetizer for your next party!

This soup is a nice change of pace and so simple to make. I found the recipe in a cookbook and adapted it a bit. You'll notice White Bean Soup also pictured in shots - now posted at Pennies & Blessings!

Of course, you don't *have* to serve the soup in shot glasses! If you still want to keep servings smaller and appetizer size, try using espresso cups.

Black Bean Soup
adapted from The Perfect Recipe for Losing Weight & Eating Great by Pam Anderson

2 cans (15-16 oz each) black beans, drained
1 3/4 cups chicken broth
3/4 cup salsa verde
1/3 cup fresh cilantro leaves
1 1/4 teaspoons ground cumin
Sour cream as topping, if desired
Tortilla chips as topping, if desired

In blender, combine all ingredients (except sour cream & tortilla chips) and puree until smooth. Pour into large saucepan and heat to simmering. Partially cover, and simmer 4-5 minutes, stirring frequently. That's it! Pour into shot glasses, cups, or bowls and serve. If desired, top with sour cream and/or crumbled tortilla chips. Garnish with a cilantro sprig. Makes about 6 cups. This is very easy to make ahead - then refrigerate and reheat just before serving.

So simple! The soup shots idea will work with any soup that's "drinkable" - here are some more that would make great appetizer soups:

• White Bean Soup {posted at P&B}
• Creamy Potato and Garlic Soup
• Strawberry Soup

Do you have a great soup recipe? Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset!

What's your favorite kind of soup? Do you like soup just when it's cold out or year-round?

Have a blessed day friends!!

Wine Biscuits with Rosemary and Pepper

I've wanted to try this recipe for quite a while and finally had the perfect occasion to make it for.  I love these biscuits!  They are a wonderful appetizer!  A little sweet and a little savory at the same time.

I found the recipe in Pam Anderson's cookbook The Perfect Recipe for Losing Weight & Eating Great.  You can cut the dough into small circles, but I happened to have a small flower cookie cutter that I used.  And they perfectly fit into my olive tray!  Serve them up with a little goat cheese - yum!

Wine Biscuits with Rosemary and Pepper

1/2 cup dry red wine
1 cup flour ( I used unbleached)
3 tablespoons sugar
1 teaspoon cracked black pepper
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons extra-virgin olive oil

Pour wine into a saucepan over medium-high heat.  Bring to a boil and keep boiling until wine reduces by half (2-3 minutes).

Put oven racks to upper and lower thirds of oven.  Preheat to 325 degrees.  Line 2 cookie sheets with parchment paper.

Combine flour, sugar, pepper, rosemary, salt and baking powder in food processor.  Stir oil into wine and add mixture to dry ingredients.  Process until dough starts to come together.  Place dough on lightly floured surface and roll out to about 1/8 inch thickness.  Use a cookie cutter or something round about 1 1/2 inches across to cut out dough.  Place cut-outs on prepared cookie sheets.  Roll and cut out scraps too.  You should get about 3 dozen small rounds or cut-outs.

Bake for 30 minutes, until crisp and golden.  Cool completely on wire rack.  Can store in airtight container for up to a month.
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Don't they sound yummy?  Now you have something new to take to your next party or just to save and nibble on a couple at a time with a glass of wine.  I notice the pics make them look a little golden brown - they actually have a more reddish color from the wine.

This post is linked to:
~ Tasty Tuesday at Balancing Beauty and Bedlam
~ Tempt My Tummy Tuesday at Blessed With Grace
~ Chic & Crafty at The Frugal Girls
~ I'm Lovin' It at TidyMom
~ Fusion Fridays at Jane Deere

Have a fantastic day friends!!