Garlic Cheese Bombs

Garlic Cheese Bombs

Ingredients:


4 ounces cheddar cheese, cubed

3 tablespoons butter

1 clove garlic, crushed

⅓ cup parmesan cheese

2 teaspoons dried parsley


Directions:

Preheat oven to 375 degrees.

Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape.

Place butter & garlic in a small bowl and melt in the microwave about 12 seconds. In a separate bowl,combine parsley and parmesan cheese

Honey Dijon Potato Salad

Honey Dijon Potato Salad

Ingredients:

3 lbs potatoes cut in one 1½ inch chunks

3 tbsp olive oil

½ finely diced red onion

2 cloves minced garlic

¼ cup apple cider vinegar

¼ cup whole grain Dijon mustard

3 tbsp honey

pinch salt and pepper

2 tsp fresh chives


Directions:

Boil the potatoes in salted water until they are fork tender but not overcooked.

Drain and let cool slightly in a single layer on a cookie sheet.

To a large sauté pan over medium heat, add the olive oil, onion and garlic.

Saute together for only minute or two before adding the potatoes and tossing together for a couple of minutes.

Mix together the cider vinegar, mustard, honey, salt and pepper.

Pour over the potatoes in the saute pan and toss together well, cooking for only two or three minutes until the potatoes are well coated.

Before serving, toss in the fresh chives.