I love love love love love fall! Do see all that love there? It’s real. This is by far the most wonderful time of year! The cool breezes, changing colors and of course, the clothes! All make my love affair with this season a very seductive one. Oh and then theres the food… how could I forget. This year’s first fall recipe on the line up is Apple Cheddar Pie! I took a baby shortcut and used a box mix for the pie crust, I put my own twist on it though with the cheese. If you have a super excellent pie crust recipe that doesn’t recipe jumping through hoops, send it my way!
The hint of black pepper adds a nice little touch to this savory, sweet dessert.
I’m really going all out for Nation Grilled Cheese month this year. I mean what is not to love? Melty cheese, carbs, butter and whatever else I can dream up, yes please! I did a breadless grilled cheese round up earlier this month. But this, THIS, grilled cheese is for you traditionalists.
This ultimate grilled cheese has not one, not two but THREE pieces of sourdough. Layers of white cheese, jalapeños and pepperoni to boot.
For this recipe you’ll need:
3 pieces of sourdough bread
Fresh jalapeño slices
Thinly sliced muenster and jack cheeses
Makes one very large, delicious, grilled cheese sandwich.
Butter the outside of the bread and lay it flat in the pan. Layer fresh jalapeños and jack cheese.
Add the middle piece of bread, then layer the muenster and pepperoni.
Layer another piece of sourdough with the outside buttered. Cook over medium heat until edges are browned. Flip and repeat. If a little cheese bubbles out and get crispy… consider yourself lucky.
Now it’s time to dig into this melty goodness. Best served with a beer.
Stacks on stacks on stacks.
Ok I have to stop typing. Think I just drooled all over this keyboard.