• Mix all the ingredients, using only 1 cup of the pecans listed and form into two logs.
• Reserve 2nd cup of pecans for topping.
• Refrigerate overnight.
• Before serving, roll cheese logs in reserved cup of pecans.
• Serve with crackers of choice.

I have also made it into a cheese ball as well and that works great too!!  You can serve it however you would like.

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These bite-size Brie and Pepper Jelly Puff Pastry Bites are the perfect little party poppers—flaky, buttery, melty, and sweet with just a hint of heat. They come together in minutes and disappear even faster, making them the ultimate effortless appetizer for holidays, happy hours, or any time you need a crowd-pleasing snack.

Ingredients

• 1 package puff pastry (2 sheets), thawed

• 1 wheel of brie

• 1 jar pepper jelly (you can also use fig jam or any fruit preserve if you prefer)

• 1 egg, beaten

• Optional: flaky salt, thyme/rosemary leaves, hot honey

Instructions

1. Cut Your Puff Pastry into 9 Pieces

Lay out the puff pastry gently and cut it into 9 equal squares.  Lay them in a sprayed muffin tin.

2. Prep Brie Cubes

Cut your brie into 18 mini cubes, about 1/2-inch each.  Place brie on top of puff pastry.

3. Add Pepper Jelly

Top each brie cube with a small dab—about 1/2 teaspoon — of pepper jelly.
(Too much, and they’ll leak like a drama queen.)

4. Wrap & Pinch

Bring all four corners of each square up around the filling and pinch tightly like a wonton.
They don’t need to be pretty — just sealed.

5. Egg Wash

Brush lightly with beaten egg for that magazine-cover shine.

6. Bake

Place muffin tin in oven and bake at 400°F for 12–14 minutes, until golden and puffed.

7. Finish

Let cool for a few minutes, then place on serving dish and garnish the with rosemary and dried cranberries.  Sprinkle chopped rosemary on top and drizzle with hot honey.

Pro Tips (Tiny but Mighty)

• Use a mini muffin tin if you want to try making even smaller bite size pieces.

• Freeze them before baking and keep on hand for emergency entertaining (the best kind).

• Mix red pepper jelly + jalapeño jelly for a sweet-heat combo.  Try different variations with different jellies.

The post Bite-Size Brie & Pepper Jelly Puff Pastry Bites appeared first on Home of Malones.

This savory bacon ranch cheeseball is an easy appetizer you can make during the holidays and makes for a pretty presentation by itself or add it to your charcuterie board for the holidays.  Cheese ball stays together best if you wrap it in Saran Wrap and keep it in the fridge for several hours or overnight before serving.

Bacon Ranch Cheeseball

Ingredients:

8 oz cream cheese (softened)
1 cup walnuts (chopped)
3 green onions (sliced)
2 tbsp fresh parsley (chopped)
2 tbsp Ranch seasoning
1 cup shredded cheddar cheese
1 tsp onion powder
5 slices crispy bacon (chopped)

Directions:

• Mix walnuts, green onions, parsley and about two thirds of your bacon and set aside
• Mix cream cheese, Ranch, cheddar cheese, onion powder and a third of your chopped bacon.
• Form a large cheeseball and roll in roll in the walnut mixture. Wrap cheeseball in Saran Wrap and place in fridge for a couple of hours or until ready to serve.
• Serve with favorite cracker.  I loved it with a triscuit or some type of sturdy cracker. 

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One of my girlfriends took me to a new winery in Fairhope, AL a couple of months ago where we had this smoked conecuh sausage and corn dip that I have dreamed about ever since we had it.  We both devoured it and said that we were going to have to try and recreate it!  This dip came pretty close and is really tasty.  Try it for your next party or football Saturday.  If you can’t get your hands on Conecuh sausage which is made in Alabama, you can use any smoked sausage.

Conecuh Corn Dip

Ingredients

1 lb conecuh sausage or any smoked sausage, diced
3 jalapeños, diced
1 (8-oz) package cream cheese, softened
3 (11-oz) cans mexicorn, drained
⅓ cup mayonnaise
1 cup shredded pepper jack cheese
1 bag of Frito Scoops

Instructions

1.Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.

2.In a skillet over medium-high heat, cook sausage and jalapeños until the sausage is browned and the jalapeños start to soften. Drain any fat.

3.Combine sausage, jalapeños, cream cheese, corn, mayonnaise, and pepper jack cheese. Spread into the prepared baking dish.

4.Bake for 30 minutes, or until bubbly.

5. Serve with Frito Scoops or you can try Tostito scoops.  But Fritos are my favorite!

The post Conecuh Corn Dip appeared first on Home of Malones.

I saw these salami crescent roll ups first on TikTok and I knew I was going to have to try making them for the boat.  They called them picnic roll-ups which is a super cute name too.  You could have some fun trying this with all different types of ingredients, but I enjoyed the black pepper salami we used on these.  Pepperonis would be good too.

We cooked these at home and then I let them cool and put them in a Tupperware for the boat.  Be sure to let them sit out in the sun for a few minutes to get nice and hot before you are ready to eat them

Salami Crescent Roll Ups

Ingredients:

1 package black pepper salami
4 stalks green onion chopped
1 cup shredded cheddar cheese
1 egg plus another for brushing on crescents
2 can crescents
1 tablespoon sesame seeds

Instructions:

Preheat oven to 375.
In a bowl mix the first four ingredients together.
Roll out the crescent dough and separate it into 4 rectangles per can.
Add the filling along the long side of each rectangle.
Roll the dough around the filling and connect the ends to make a bagel shape.
Brush the tops of each roll with egg wash and top with sesame seeds.
Bake for 15-20 minutes.

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Oysters are such a decadent treat, when they are baked, you can enjoy them year round! Here is a simple recipe for baked oysters that we love making and your guests will be so impressed.

Baked Oysters

Saute garlic, butter, and green onions together. Add bread crumbs, parmesan, and black pepper.

Top oysters with about one teaspoon each of mixture an0d bake under the broiler until the topping browns.

Top with hot sauce, if desired, and serve with lemon wedges and crackers or bread.

The post Baked Oysters Recipe appeared first on Home of Malones.

Sometimes just a simple onion dip is hard to beat.  I am a huge lover of caramelized onions.  They are so sweet and delicious.  This recipe just elevates the simplest, yet delicious, onion dip of sour cream and a packet of Liptons onion soup mixed together.

Caramelized Onion Dip

Ingredients

2 yellow onions, diced
1 tbsp butter
1 tbsp olive oil
1 tsp Worcestershire sauce
4 oz cream cheese, softened
1/2 cup sour cream or plain yogurt
1/3 cup mayo
2 tbsp chives
S&P to taste

Directions

Caramelize diced onions by adding butter and olive to to pan with Worcestershire sauce and cook on low for 30 minutes until caramelized.

Mix together the softened cream cheese, sour cream, mayo and chives (saving a few for garnishment) and stir in caramelized onions.  Sprinkle top with chives and serves with ruffles chips or any favorite.

The post Caramelized Onion Dip appeared first on Home of Malones.

I made this Baked Boursin with Spicy Honey last week and it was so simple and so delicious!! You can follow my steps exactly or change up items as you please.  I used this Spicy Peach Honey on mine which I loved so much, but you could also use regular hot honey or honey!  You could also pick any flavor of Boursin cheese that you prefer.

Just promise me you will try this one soon . You won’t regret it.

Baked Boursin with Spicy Honey

Ingredients:

Boursin Garlic & Herb Cheese
Flour
Panko Bread crumbs
1 egg, beaten
Salt & Pepper
Spicy Peach Honey or regular
Chopped Rosemary

Directions:

Preheat your oven to 415 degrees. Line a baking sheet with parchment paper.

Set out 3 bowls: fill one with a little flour, one with Panko that’s also been seasoned with salt & pepper and one with a beaten egg

Take your Boursin cheese out of the foil, and place into the flour making sure all sides are covered well. Dust off the excess, dip into the egg, and then dip into the Panko. Cover all sides!

Place Boursin on the baking sheet and place it into the oven. Bake for 20-25 minutes or until crispy brown. If needed, broil for a minute or so to get the outside browned!

Once out of the oven, drizzle with spicy honey (also leave the honey bottle out because you will want to add more of it!) and garnish with chopped rosemary. Serve with your favorite crackers.

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I’ve been busy lately, prepping my Thanksgiving menus. I always like to try something different and fun for each occasion, but one thing is certain – I always have a charcuterie board on the table when guests arrive! I feel like these are even more popular over the winter holidays – it’s just so festive to enjoy a delicious and pretty charcuterie board, paired with wine or your drink of choice!

I thought I’d show you all some photos of charcuterie boards that I’ve prepared in the past for various holidays, as well as a few of my favorite sources for boards and accessories. I hope that this is a fun read – and a little inspirational! – as we plan for the holiday season and beyond.

Thanksgiving

For Thanksgiving and Christmas, I love using a pomegranate and its seeds for my table, to add some texture and rich color. You can also find miniature pumpkins, goat cheese, figs, local honey, and seasonal fruits. I like to use various dishes for berries, nuts, and anything that needs to be contained, just to add some visual interest. I also love to accessorize the board with fresh herbs – whatever is in season. Below, I used some pretty sprigs of rosemary.

I like to take a few shortcuts when I can! Chances are, if I’m serving charcuterie, I have many other items on the menu and there’s a lot going on! Some of my favorite hacks for a beautiful spread include a pre-made Brie wheel from Fresh Market or rose-shaped salami displays. I also like to take cookie cutters and use these to cut the cheese slices or fruit into cute shapes. This is especially fun for holidays like Christmas and Valentine’s Day!

For a colorful and pretty touch, I love to drizzle local honey over goat cheese, or pepper jelly over cream cheese. This is so easy and delicious with crackers!

CHRISTMAS    

Christmas is a great time to go crazy with a theme! I love the Christmas-tree shaped boards (I’ve linked a couple of my favorites below) and I’ve put my cookie cutter to use on the Brie wheel below. Buying cubed cheese at the deli counter is a great way to save time and fill in the board. The rosemary sprigs are a pretty addition here, as well.

The pre-made baked Brie makes a beautiful centerpiece here. Just add a few colorful berries or grapes to garnish! You’ll be surprised at how easy it is to get creative!

This was a really fun board to use and comes in handy when you are using various types of cheese. Everyone wants to know the name of a new variety!

Valentine’s Day

So easy and fun to use a heart-shaped cookie cutter for this one! I also loved the addition of the wasabi peas – they add some unexpected color to the reds and purples, and pack some savory heat!

The cheeses, mustard, and sausage – speared with heart-shaped toothpicks – added plenty of savory elements that paired really well with the fruit. It would be fun to add chocolate to a Valentine’s Day board, as well!

Below, I’ve linked a few of my very favorite charcuterie boards – some specific to holidays, and some that can be used anytime! I hope you’ll share some photos of your beautiful spreads as you entertain during the holidays – I’d love to see them!

Happy Entertaining!

The post Holiday Charcuterie Board Ideas appeared first on Home of Malones.

I’m back with another easy recipe that would be good if you are getting ready for hosting some friends or family for the Super Bowl.  I think this one is simple but delicious and can be served with crackers but also great with a variety of vegetables.  This is also one of those recipes that if you take the time to freshly grate your own cheese (I used Cracker Barrel white and yellow cheddar) that you can really tell the difference in quality.

I hope you enjoy this one and if you are looking for some other great dips, you can find them here.

Baked Cheese and Sweet Onion Dip

INGREDIENTS

• 8 ounces cream cheese, softened
• 1 cup mayonnaise
• 6 to 8 ounces grated cheese, divided (I used white cheddar from Cracker Barrel)
• 1 medium/large sweet Vidalia onion, peeled and diced (about 1 heaping cup)
• 1 teaspoon ground black pepper, or to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon cayenne pepper, optional and to taste

INSTRUCTIONS

1. Preheat oven to 350F. Spray a 9-inch pie dish with cooking spray; set aside.
2. In a large bowl, add all ingredients (except reserve about 1/2 cup cheese to be sprinkled on top) and stir to combine.
3. Turn mixture out into prepared dish, smoothing the top lightly with a spatula.
4. Evenly sprinkle reserved 1/2 cup cheese over the top.
5. Bake for about 45 to 50 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving. Dip is best warm and fresh, but extra will keep airtight in the refrigerator for up to 5 days. Gently re-heat in microwave before serving leftover portion. Serving Suggestions – chips, bread, crackers, bagel chips, pita chips, Fritos Scoops, mini toasts, carrot sticks, celery sticks, cucumber sticks, zucchini sticks, jicama, bell pepper wedges, your favorite crudites, or eat by the spoonful.

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