Pumpkin Rice Krispie-Treats

Great to bring along to any Halloween Party or function. I made a batch for this afternoon trick-or-treat get together.

I use a glass Pyrex 9 x12 inch dish spray well with bakers joy and set aside. Using a large mixing bowl I add 0ne-20 ounce can of Libby’s Pumpkin Pie Filling, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, one 16 ounce bag mini marshmallows, stir well and cover mixing bowl with paper towels and microwave in 45 second intervals until marshmallows melt, stir ingredients well. Add 3 cups Rice Krispies cereal and stir with a sturdy spoon (yes, it’ll be sticky).

Transfer into prepared Pyrex dish, smooth out with an offset spatula. Cover with plastic wrap and refrigerate. When ready to serve cut into your desired sized squares. Store in refrigerator any leftovers (I rarely have any, LOL).

Fun, Halloween treat-Enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Honey-Lemon Chicken Salad

This recipe is a personal favorite for lunch! I just love the flavors. I often will use a leftover baked chicken breast ( boneless/skinless ) and cube it. Place in a mixing bowl add 2 tablespoons Pure Honey, one lemon for zest and juice, 1/2 teaspoon black pepper, 2 tablespoons (Greek) or plain yogurt, 2 tablespoons mayonnaise, 1/4 cup halved green grapes, 1 tablespoons chopped almonds, optional bacon bits. Mix each ingredient with the cubed chicken as you add each.

Chill 30 minutes. I love a multi-grain bread and make a luscious big old sandwich. You can serve on a bed of mixed greens too!

It is so refreshing and flavorful.

Hope you enjoy as much as I do! Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

White Corn & Cheese Casserole

Every July/August for as long as I can remember when the white (silver queen) fresh corn comes in at the produce market, I load up the trunk-literally. There is nothing sweeter than this corn. I blanch it just 2 minutes in salted boiling water, allow to cool down then remove the kernels from the cobs and milk juices. I freeze the corn kernels and juices and we have it year round. This recipe is so easy and wonderful. (You can use shoepeg frozen white corn, yellow corn kernels as well).

I use two-gallon size freezer bags full of this corn, let it thaw over-night, add into a large mixing bowl, salt and pepper, to taste, add 1/4 cup vegetables stock, 2 cups white sharp aged cheddar cheese grated, stir well, transfer to a baking dish and pop into the oven at 350 F for 20 minutes. I usually add melted butter and bread crumbs or panko to the top the last few minutes of bake time-it gives it a bit of a crisp on top while maintaining the creamy corn and cheese.

We just love this casserole! Hope you’ll love it too.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Hot & Sweet-Sausage Frittata

This dish I usually make for a Sunday Breakfast/Brunch. From my Meat Market I get 8 ounces Hot Italian sausage and 8 ounces Sweet Italian sausage, I remove the casings and crumble while cooking on the stove top on medium heat, add 1/2 cup white onion diced finely, 1/2 cup diced red or green bell pepper, saute until no longer pink (always cook Pork thoroughly). Drain juices and set aside.

In a large mixing bowl add one dozen large eggs and 1/4 cup cream, dash of pepper, hot sauce and whisk well, add sausages and mix to combine. I use a large baking dish or you can use a large cast iron skillet, transfer ingredients and bake @ 400 F for 30 minutes. I cut ours in wedges and serve with hash browned potatoes (I bake them in the oven), fresh fruit, biscuits, muffins and enjoy!

It’s a favorite!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Lemon-Feta-Olive Spread

This spread is so great on a fresh loaf of Italian or French bread. In a mixing bowl add 1 cup Feta Crumbles, 2 tablespoons softened butter, 1 tablespoon Pure Honey and whip together with a hand held mixer. Add 3 tablespoons chopped- pitted Kalamata olives, 1/2 teaspoon oregano, one lemon zest and juice, 1 tablespoon Extra Virgin Olive Oil and run mixer again well to combine. If not using right away cover and refrigerate in an airtight container.

I cut the ends off the loaf of fresh bread (I eat them!) using a serrated knife cut the loaf of bread in half lengthwise. Generously spread the Lemon Feta Olive Spread (I use an offset spatula) on both halves. Place on a baking sheet pan and place under broiler (second position on rack) for 3-4 minutes until lightly toasted. Keep an eye on the bread while it is under the broiler (Do not burn the bread). Remove to a cutting board and cut into your desired sized slices. It is so good Y’All.

I always make this when we have spaghetti and meatballs or sausage, or any red sauce pasta dish. Flavors just explode in your mouth. Enjoy!

Note-You can freeze before baking/broiler/in freezer safe bags or airtight freezer container for another time. I sometimes make several loaves and freeze them.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Grilled-Creole Shrimp & Cheesy Grits

There are several ways to make Shrimp and Grits. You can elect to add cheese to your grits or not (any cheese will work, your favorite) you can grill the Shrimp, saute the Shrimp, season as you like. I always add 1 tablespoon of Creole Seasoning to the shrimp just before I grill them. I use 4 ounces per person (Jumbo or Large Fresh, deveined, no tails on from my Seafood Market), you can use frozen just thaw first, then prepare and season to your liking and to whatever method of cooking/grilling you like.

Prepare your Grits as per package instructions, add 1/4 cup of your favorite cheese just minutes before the Grits are done cooking on the stove top, stir well to combine. We always grill our shrimp a few minutes on each side. 

Place the grilled Shrimp on top of a bowl of your Grits and enjoy!

It is a flavorful, fun main dish!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Broccoli-Mango-Rice Bake

This is a popular year round side vegetable dish I make. Using either fresh broccoli florets or frozen (thaw first) one pound. One mango (peeled, pitted, cubed small), 1 cup short grain white rice, 2 cups low sodium vegetable stock.

Add all ingredients into a baking dish stir gently to incorporate and simply bake at 350 F for 20-22 minutes. The flavors work well together. Could not be easier to put together. Salt and pepper, to taste.  My family loves this dish.

I hope you enjoy! We love this with baked chicken!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Cream of Bacon Soup

Great soup anytime…

You’ll need 1-1/2 cups vegetable stock, 1 cup light cream mixed with one tablespoon of corn starch, black pepper to taste, 1 tablespoon onion powder, 1 teaspoon parsley, 12 ounce weight pre-cooked bacon (microwave a few minutes) cut into pieces (bite sized). You can garnish with croutons, crackers, grated cheese, whatever you like.

Add all ingredients into a soup pot with a lid, cook 12 minutes on medium high heat, stir during cooking time. Ladle into soup bowls, garnish as desired and simply enjoy the ease, flavors of this creamy “bacon” hot soup!

We have this soup year round, my family loves it with cheesy baked bread sticks!

I hope you enjoy as much as we do!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Lemon-Basil & Ricotta-Lasagna Roll-ups

This is such a fun dish to prepare! You’ll want to cook your lasagna noodles first in salted boiling water I also add one tablespoon of Olive Oil to the boiling water. I do the noodles in batches. After they are cooked al dente I rinse and lay each one flat on my work surface, you can stack them flat!

In a mixing bowl (I use a food processor) I add 16 ounces Ricotta Cheese, 1-1/2 tablespoons fresh basil chopped finely, 1 teaspoon black pepper, 1/2 lemon-zest and juice (save the other half) and let the mixer (processor) run a few minutes to well combine. Using a small offset spatula fill the lasagna noodle (one by one-be patient here) up the middle with the filling. Gently roll the lasagna noodle up and place in a baking dish (I use non stick) seam side down. Repeat until you use all ingredients. (Now that was not hard, was it?).

The liquid is a simple lemon vegetable stock I make: very easy. Add 1-1/4 cup low sodium vegetable stock into a bowl, add the zest and juice from the other 1/2 of the lemon (from above) stir gently. Add 1 teaspoon Bottle liquid Lemon Juice Concentrate (sweetened)-there is both available at your grocery store-unsweet and sweetened. Stir together and gently pour over filled lasagna roll-ups. Cover with aluminum foil, place in a 375 F hot oven and bake 15 minutes, remove foil and bake an additional 5 minutes. Garnish with your favorite grated cheese!

I always make a huge mixed green salad, and of course crusty Italian bread (and butter!).

Note: Will easily make 12 roll-ups.

Hope you enjoy as much as we do.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Southern Style-Grit Cakes

Down South Grits are a staple food use primarily for breakfast. We also use them for “Grits and Shrimp” and later on I’ll post a recipe for that for YOU! While working years ago with my Father in his Restaurant he made Grit Cakes for breakfast fare, they were a huge hit with the locals. I often make them at home for my family on a Sunday when I make a huge breakfast/brunch. They are simple and delicious.

Follow instructions on Quaker Instant Grits (it is basically water, butter, milk) cook until almost all liquid has evaporated. Remove from stove top. Grab a 6 count muffin tin and spray with your favorite cooking spray. Now add grits into prepared tin wells filling about 1/2 full, add (pre-cooked) crumbled bacon or sausage to the top of each, add a little cheese (of your choice to the top). Place in a 350 F oven and bake 8-10 minutes. Remove from oven and let them rest a few minutes. Using a spoon remove and serve.

They’re just scrumptious! Serve with scrambled eggs and some biscuits and jam!

Now, you’ll be a Southerner! Woo-Hoo.

Hope you enjoy them! Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Drip Baked Roast Beef & Skillet Cola-Caramelized Onions-(Subs/Sandwiches)

This recipe is a favorite in the fall months. I bake a 5-6 pound Eye Round Roast Beef seasoned with onion salt, black pepper, Worcestershire sauce, beef stock (low sodium) done to medium. Allow juices to redistribute and rest 15 minutes before slicing. I stop by my favorite bakery for a dozen 6 inch (sub) rolls, they are so fresh!

In a skillet I add 2 tablespoons of butter, 1 tablespoon canola oil and 2 whole white Vidalia onions sliced thin, allow them to cook on medium heat 15-20 minutes, then add a 12 ounce can of coca cola, stir well and continue to cook an additional 20 minutes. These onions will smell so vent the kitchen well while cooking. What I usually do is bake a Lemon cake after the onions cook on the stove top and my vent does go outside the home, thus reducing the after cooking onion smell. Once onions are caramelized, the roast has been thinly sliced and returned to baking dish in the baking juices to keep warm-cover with a tent of aluminum foil, rolls cut open and we are ready to assemble these delicious sandwiches. You can elect to saute mushrooms if desired, you can add cheese to the sandwiches if desired, add any condiments you like. Whatever makes you happy!

I bake seasoned potato wedges to accompany these drip beef sandwiches. Its a favorite on a Saturday afternoon at our home.

Enjoy-we love them!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Iceberg Wedge-Creamy Italian Salad Dressing

I have many favorite lettuce/greens that I love, sometimes a wedge of Cold Iceberg will do the trick for me as a lunch option with Creamy Italian (homemade) Dressing!

You use whatever (mixed greens) your heart desires but you must try this salad dressing it is so good…

3 tablespoons sour cream

2 tablespoons light cream

Scant 1/4 cup Pure Extra Virgin Olive Oil

2 tablespoons White distilled vinegar

1 tablespoon Green Olive Juice (yes, the jarred green olives are packed in)

1/4 teaspoon basil (I use fresh from my herb garden you can use ground)

1/4 teaspoon oregano

1/4 teaspoon onion salt

1 teaspoon black pepper

1 tablespoon pimentos (cut into small bits) or you can use one roasted red pepper in oil (from a jar) cut into small bits

1 clove garlic or grated/minced (your choice) I have to omit because I am allergic to Garlic, use as much as you like!

2 tablespoons grated pecorino romano cheese (or parmesan) or your favorite

Add all ingredients into your blender and run 1-2 minutes on low to well combine. I always refrigerate in a cruet to allow flavors to meld together (prefer overnight).

Shake well before using!

Enjoy and Pssssst: I always add real bacon bits on top of dressing on this wedge salad – Yum!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Creamed Baby Peas-Pearl Onions-Bacon

We love vegetables and every evening there is one or two dishes on our supper table. Our produce market carries the freshest produce around. On Wednesday’s I shop all specialty markets as well as 2 major grocery stores. One of my favorite stops (next to the Seafood Market) is the produce market. The other week I picked up fresh baby peas still in the pods) I removed the baby peas from the pods.

We love pearl onions and I buy them frozen (in 8 ounce bags) at my favorite grocery store. On an average weekly I purchase 4-5 twelve ounce boxes of pre-cooked bacon. I use bacon in many weekly recipes and frankly I like the ease of using the pre-cooked Oscar Meyer Brand as opposed to the mess cooking/baking bacon makes!!!

This side dish is a family favorite. In a pot of salted boiling water add your baby peas and cook 4 minutes. I use a strainer to carefully remove peas from cooking water and add them into a bowl. In a saute pan I add 2 tablespoons of sweet cream butter once melted add 1 teaspoon of flour (creating a roux) then add 1/4 cup light cream and stir well on low heat. The bacon, I microwave just a few minutes and cut into small pieces (I use about 8 slices). I add the pearl onions (from the 8 ounce bag-I’ll use half-thawed) into the saute pan and stir gently, allow to cook 2-3 minutes, add in peas, then add in the bacon pieces, stir gently again and cook 1-2 minutes and its ready to transfer into a serving bowl. Salt and pepper, to taste.

Give this combination a try, it will really surprise you how delicious it is and simple.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Chunk Salmon-Cold Salad

I love this salad for lunch! You’ll need one 4 ounce Salmon Fillet, baked for 5-6 minutes or you can grill it which is what I usually do on the grill/griddle pan with lemon butter and parsley. Allow to cool and break apart using two forks (try to keep larger chunks) set aside.

I love Romaine lettuce and Bibb so I combine the two in this salad, Roma tomato cut in quarters, 1/2 English cucumber sliced, sliced red onion, few slices bell pepper, add whatever you like! Add into a bowl and toss lightly. Add Grilled Salmon Chunks on top. I make a lemon Ranch dressing that is awesome. One freshly squeezed lemon, 2 tablespoons mayonnaise, 1 tablespoon sour cream, black pepper, 1/2 teaspoon white distilled vinegar, shake it up and drizzle over entire Salmon Chunk Salad.

You can cover with plastic wrap and chill (hold off on adding dressing until ready to serve) for 30 minutes or more if you like. This salad would also make a light supper option as well.

Hope you enjoy this favorite salad of mine!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Asparagus-Bacon Bundles

We love vegetables and especially thin stalk asparagus! Bacon everyone loves bacon, I believe.

If you can fine thin stalk asparagus 16 ounces, rinse and dry on paper towels then cut ends off (I save the ends for stews and soups) about 1-2″ place in a freezer safe bag. I store them in the side shelf of an upright freezer.

You’ll need 4 slices thick hickory smoked bacon cut in half to wrap around bundles. I normally make the bundle with 4-6 stalks and wrap bacon slice around the center. Place on a non stick baking sheet pan and bake in the oven @ 400 F  approx. 5-6 minutes (the bacon should crisp up nicely) drain on paper towels and serve.

We love these with a beef main dish and a favorite of twice baked potatoes with lots of cheese! YUM!

I have been known to add lemon zest and pecorino grated cheese over the top of asparagus bundles when baking is done! That is optional…

Hope you’ll enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Lemon-Tarragon Baked Tilapia

Fish & Seafood is so abundantly available to us year round…We love Tilapia!

Two-4-6 ounces Tilapia Fillets (can use frozen, thaw first). In a mixing bowl add lemon zest from one lemon, juice of the lemon, add 1 teaspoon tarragon and stir to mix. Lay Tilapia in a baking dish and pour mixing bowl ingredients over fillets. Cover baking dish with aluminum foil and place in a 375 F hot oven. Baked 6-8 minutes. Remove from oven and let it rest just a few minutes. Remove foil and serve.

We love this mild baked white fish with rice (brown, wild or white your choice) and a side vegetable dish. I usually make honey buttered baby carrots as a side dish.

It is a light, delicious meal.

Hope you will enjoy!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook.

Grilled Apple Slices & Pecan Cream

You’ll need two of your favorite apples (I use Braeburn) peel and core each, trim ends and sliced into thick (1/2″) slices. I use a grill or griddle pan and spray with your favorite cooking spray and set on medium high heat.

In a small bowl add 3 tablespoons pure honey, few pinches of nutmeg, 1/2 teaspoon of cinnamon mix with a brush and coat each side of apples slices. Place on grill or griddle pan and grill 1-2 minutes each side.

In another bowl add 4 ounces room temperature cool whip topping (Or your favorite whipped cream) add a handful of chopped pecan pieces and fold into cream topping.

Remove grilled apple slices and divide them onto 2 plates or bowls, dollop each with pecan cream and devour!

It is a fall/autumn favorite here! Hope you’ll enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Banana-Split Milkshake

This Milkshake is for one (just double ingredients if making for two). One whole banana added to your blender and pulse several times, add 1/4 cup milk, 2 scoops vanilla bean ice cream, 2 tablespoons strawberry jam, 1 tablespoon pineapple jelly, 1 tablespoon chocolate syrup and run blender 2 minutes to well combine. (If too thick add a bit more milk).

Pour, sip and enjoy!

I always add whipped cream on top! Yum!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Pumpkin-Cream Dip

We love dips and this is a favorite one for the Fall months. We love to dip chocolate or honey graham crackers or coconut cookie bars in this dip! Delicious…

 8 ounces cream cheese (at room temperature) place in a mixing bowl, 8 ounce cool whip, 1 cup Libby’s canned Pumpkin Pie Filling, 1/2 teaspoon Pumpkin Pie Spice (I use McCormick’s), 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg. I use a stand mixer, you can use a hand held mixer to well combine the ingredients.

Transfer to an airtight container and refrigerate until ready to use. (Stir well before serving).

We love this! Hope you’ll enjoy this cold dip too!

Cheryl “Cheffie Cooks” Wiser

The Wiser Cook.

Frozen Honey-Coconut Banana Bites

Bananas are such a great source of potassium and I use then in so many recipes. This one I am sharing is a family favorite year round.

6 Bananas peeled and cut into 2″ rounds. You’ll need 1/2-3/4 cup Pure Honey to coat each bite, lightly toast 3/4 cup coconut flakes (do not burn them) and roll the honey coated banana bites in the lightly toast coconut flakes. Place them on a parchment lined sheet pan or platter and repeat using all ingredients.

Put in the freezer for 1-2 hours then transfer them to an airtight container or freezer safe re-sealable bags. When you are a bit hungry these are great to snack on morning, noon or night.

We just love them. Hope you’ll enjoy them too!

In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

The “Elvis” Smoothie

Creamy, delicious smoothie for you to make.  1/2 cup whole Milk, 2 tablespoons peanut butter (of your choice-I use Creamy), 1/2 frozen banana, 1/8 teaspoon cinnamon, few pinches of nutmeg, 1/2 cup plain yogurt. In your blender add all ingredients and run one minute to well combine.

Pour into a glass and it will have you singing for joy!

Hope you will love this one as much as I do!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Slow Cooker Mango-Pineapple Baby Back Ribs

Get out the napkins for these delicious slow cooked Ribs! They are scrumptious.

One Rack of Ribs (cut in half to fit in slow cooker), in a mixing bowl add one cup low sodium vegetable stock, 1/4 cup Pure Honey, 1/2 cup Ketchup, 2 tablespoons mustard (of your choice), one teaspoon black pepper whisk ingredients well. Peel and cubed the mango, peel and quarter 2 shallots, add mango cubes and shallot quarters into the slow cooker. Add one 5.5 ounce can pineapple chunks and natural juices and stir well. Place ribs into slow cooker, put the lid on top, set on low heat, cook for 6 hours.

Serve with your favorite rice side dish and a veggies of your choice.

Hope you’ll enjoy as much as we do! They will be tender and super flavorful.

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Cold Pasta Salad with Olives-Tomatoes

Pasta does not always have to be served hot, with meat sauce, meatballs or sausage. All of those are favorites as well. This pasta is quick and flavorful. We eat it year round.

One pound Angel Hair Pasta, 4 Roma tomatoes (diced), one 15 ounce can sliced black olives, one teaspoon parsley flakes, basil, (I use fresh herbs), 1/2 teaspoon dried oregano, 3 tablespoons Pure Olive Oil, 2 tablespoons red wine vinegar, salt and black pepper, to taste. Your favorite grated cheese.

Dice tomatoes and place in a mixing bowl, drain black olives, add seasonings and stir well. In a pot of boiling salted water add angel hair pasta (It boils and cooks very fast) drain and add to mixing bowl, add your favorite grated cheese, toss well. You can serve immediately or cover with plastic wrap and refrigerate. We eat it both ways, either is delicious and simple to prepare.

Enjoy! Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Apple-Cinnamon-Almond Breakfast Granola

This is a favorite granola I make (I have many recipes for homemade granola), its perfect this time of year! We love it on top of Yogurt, pancakes, waffles or just grab a handful to munch on.

You’ll need: One cup Apple jelly, 2 tablespoons Pure Honey, 1 tablespoon cinnamon, few pinches of nutmeg, 1 teaspoon pure vanilla extract, 1 cup raw almonds (can chop up if desired), 1 cup Oats.

Preheat your oven to 300F and then prepare a large baking sheet pan with your favorite cooking spray (I use Bakers Joy), set aside.

In a saucepan over medium heat add apple jelly through almonds (all ingredients except Oats). Stir while cooking 2 minutes. Remove from heat. In a mixing bowl add Oats and saucepan ingredients stir well using a sturdy spatula. Transfer to the prepared baking sheet pan, spread out with an offset spatula. Place into the oven middle rack and bake 15 minutes, stir mixture and spread out again and return to oven for 15 more minutes of bake time.

Let it cool then break up into clusters (pieces) and place in an airtight container until ready to use.

Enjoy! We love homemade granola. Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

Mashed Potato Pillows

Catchy name, do you think? One evening the gang told me they wanted mashed cream potatoes with the supper meal. No problem I make creamed, mashed, smashed potatoes at least once a week for them. (Now remember I am the potato peeling Queen here -See above ABOUT). This particular day I was hungry for pasta. Hum…the mind was working and this recipe came to me! I always write the recipe down, tweak it if necessary, et cetera. I have been making these for years!

Peel a 5 pound bag of red potatoes, cut into cubes add to boiling salted water and cook until fork tender (about 12-15 minutes) drain and place in a mixing bowl. While they cook go to the next step.*

*In another pot of boiling water add 1 teaspoon salt, 1 tablespoon olive oil add 12 large pasta shells (like the BIG ones) cook until al dente (do not over-cook pasta!), drain and set aside.

To the cooked potatoes add 1/2 stick sweet cream butter, salt and black pepper (to taste), 1/4 cup whole milk or light cream, whip these taters until super creamy. I use a pastry/piping bag with a large tip because we are filling these cooked big shells with (yep!) mashed creamed potatoes. Fill each pasta shell full and place in a large baking dish.  Time for cheese please…Use your favorite shredded cheese I always use 1 cup Grated Pepper Jack and 1 cup of Mozzarella and mix together (any of your favorite type of cheese(s) will work here). Sprinkle the cheese over the filled pasta shells, place baking dish under the broiler of your oven on the (rack) second position, broil until the cheese is melted and a golden brown. (keep an eye on them).

Serve immediately. I am just saying—that these are so good!!!

Hope you’ll enjoy, we sure do! Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.