Cherry Tomatoes Blue Cheese Poppers Recipes

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BLEU CHEESE OLIVE POPPERS



Bleu Cheese Olive Poppers image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

3/4 cup ice water
1 cup tempura batter mix (recommended: Hime)
1/4 teaspoon cayenne pepper
3 tablespoons sour cream (recommended: Knudsen)
2 tablespoons ranch salad dressing (recommended: Hidden Valley)
1/2 teaspoon hot sauce (recommended: Tabasco)
16 large bleu cheese stuffed olives (recommended: Santa Barbara) - can substitute other large stuffed olives)
Oil, for frying

Steps:

  • In a medium mixing bowl, whisk together ice water, tempura batter mix, and cayenne pepper just until large lumps disappear. Batter will be lumpy; set aside.
  • In a small bowl, combine sour cream, ranch dressing, and hot sauce; set aside.
  • Heat oil in saucepan to 375 degrees F.
  • Pat dry olives with paper towels. Dip olives into tempura batter, slightly shake off excess, and carefully slide into oil. Do not crowd the pan. Fry for 3 to 5 minutes, until golden. Remove with slotted spoon and drain on paper towels. Skim batter pieces from oil between batches.
  • Serve with dipping sauce.

CUCUMBER-STUFFED CHERRY TOMATOES



Cucumber-Stuffed Cherry Tomatoes image

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. -Christi Martin, Elko, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 6

24 cherry tomatoes
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CHERRY PEPPER POPPERS



Cherry Pepper Poppers image

I found this recipe on another web site and boy, is it ever good. I love these little bites of dynamite! The cheese does neutralize some of the fire, but not a lot! Bake time is chill time.

Provided by mandabears

Categories     Peppers

Time P5DT10m

Yield 12 pepper poppers

Number Of Ingredients 5

12 fresh cherry peppers
1 cup extra virgin olive oil
6 ounces provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

Steps:

  • Slice the tops off of the cherry peppers and carefully remove the seeds.
  • Keep the peppers whole.
  • Wrap a cube of the cheese with procuitto and stuff it into the pepper.
  • If there is still room in the pepper, stuff in more proscuitto.
  • Repeat with remaining peppers.
  • Place all of the peppers into a jar.
  • A 1 quart jar usually works.
  • Sprinkle salt over peppers.
  • Pour in olive oil to cover all of the peppers.
  • Cover and let sit on counter top for 1 hour, then refrigerate.
  • I usually let them chill for at least 5 days.

Nutrition Facts : Calories 226.9, Fat 22, SaturatedFat 4.9, Cholesterol 9.8, Sodium 322.4, Carbohydrate 4.3, Fiber 0.7, Sugar 2.5, Protein 4.5

BLUE CHEESE STUFFED TOMATOES



Blue Cheese Stuffed Tomatoes image

Provided by Katie Lee Biegel

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pint grape tomatoes
Kosher salt and freshly cracked black pepper
2 ounces cream cheese, at room temperature
1/2 cup blue cheese
2 tablespoons finely chopped fresh chives
4 slices crispy cooked bacon, finely chopped
1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce)

Steps:

  • Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
  • Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
  • Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

HAWAIIAN CHERRY POPPERS



Hawaiian Cherry Poppers image

We got married in Maui and this drink reminds me of our wedding dinner at a luau there. I got this recipe from a friend of mine. Very tasty. I sometimes make this in a big pitcher so if you want more than one glass you'll have to do your math!

Provided by Dede22000

Categories     Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 4

1 1/2 ounces Mountain Dew soda
1 1/2 ounces pineapple juice
2 ounces coconut rum (use your favorite brand)
4 ounces cherry cola

Steps:

  • Pour in glass over ice and mix well.
  • Garnish with cherry or fresh slice of pineapple.

Nutrition Facts : Calories 544.1, Fat 0.1, Sodium 11.7, Carbohydrate 20.8, Fiber 0.1, Sugar 18.8, Protein 0.3

BABY BLT



Baby BLT image

Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!

Provided by CATMANIACS

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h30m

Yield 24

Number Of Ingredients 5

1 pound bacon, cooked and crumbled
½ cup mayonnaise
¼ cup green onions, chopped
2 tablespoons chopped fresh parsley
24 cherry tomatoes

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
  • In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
  • Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

Nutrition Facts : Calories 70.7 calories, Carbohydrate 1.1 g, Cholesterol 8.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 172.1 mg, Sugar 0.1 g

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