The secret is finally out of the bag: Homemade potato chips baked with a hint of olive oil have a crisper snap and are simply more potatoey tasting than store-bought. When they're served with a phenomenal Parmesan cheese, herb, and garlic dip, we guarantee no one will eat just one.
So nice: Stuffed Baguette. Goat cheese/Cream Cheese, Sun Dried Tomatoes, Olives, Spicy Salami, Crunchy Bell Pepper and Fresh Herbs. Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around. Working from both ends, fill the baguette with your cheese mixture. Pack the filling tight.
I just made these and have to say they are beyond awesome!! I did a few things different. I didn't have empanada shells so I used wonton wrappers. I cooked the wrapper first by placing it in my mini muffin tins. Baked them at 375 for 6 minutes. I took them out. With the mozzarella...... I made a bruchetta like mix. Cut up mozzarella, a few table spoons of extra virgin olive oil, some garlic (2 cloves) and lots of FRESH basil!. They won't taste the same with dried but that is just me.