Whoopee Pies

 They were such a hit I had to share the recipe again.

Traditional Whoopie Pies

Pumpkin Whoopie Pies

Don't forget to visit the other  Crackerberries for a Christmas wish!

Merry Christmas and Cheers,

Crackerberries Kitchen 2025

Po'Boy Eggs Benny

 

Po’Boy Eggs Benny

 

1 medium tomato

2 eggs, poached & drained

1 sourdough English muffin, halved and toasted

1 Tbsp. sour cream

¼ cup light mayonnaise

½ tsp. lemon juice

½ tsp. dry mustard

¼ tsp. turmeric

¼ tsp. dried basil

2 oz. summer sausage, thinly sliced

Salt & Pepper to taste

 

Slice tomato and sprinkle with salt; set aside.  In small aluminum bowl, whisk together sour cream, mayonnaise, lemon juice, dry mustard and turmeric. Place sliced summer sausage in cast iron skillet over medium heat to warm, flipping one or two times.  Place aluminum bowl over the sausage, to heat faux hollandaise sauce. Top English muffin with summer sausage, tomato, poached egg and sauce.  Sprinkle with dried basil and season with salt and pepper.  Serve with fresh fruit.

 

Enjoy♥

© Crackerberries Kitchen 2025

PIZZA SALAD

 

 

BREADSTICKS

1 lb. fresh pizza dough

1 tsp. Italian seasoning

½ tsp. garlic powder

2 Tbsp. Italian dressing

Preheat oven to 400º.  Line baking sheet with parchment paper (my best friend in baking).  Stretch and roll pizza dough into 16x8 inch rectangle. Cut into ½ inch strips and line along parchment paper ½ inch apart.  Brush with Italian dressing and sprinkle with spices.  (Feel free to add more spice if you like).

DRESING

3 Tbsp. oil-packed dried tomatoes, drained, finely chopped

3 Tbsp. parmesan cheese

2½ Tbsp. balsamic vinegar

½ tsp, garlic powder

¼ tsp. ground black pepper

Pinch kosher salt

¼ cup EVOO (extra virgin olive oil)

In large bow whisk together dried tomatoes, parmesan cheese, vinegar, garlic powder and black pepper and a little salt if you like.  Gradually whisk in EVOO.

SALAD

7 cups chopped romaine lettuce

2 cups chopped radicchio

1 8-oz. container bite-size marinade mozzarella balls, drained *

6 oz. marinated artichoke hearts, drained and chopped

2 oz. pepperoni slices, halved

¼ cup sliced pickled pepperoncini peppers

¼ cup sliced black olives

1 Tbsp. dried basil

2 Tbsp. parmesan cheese

Combine all ingredients except the basil and parmesan cheese in large bowl and toss to mix.   Fold in dressing tossing well to combine.  Sprinkle with parmesan and basil, add bread sticks and serve.

 

Find the original recipe I stole from BHG here.

 

Enjoy♥

© Crackerberries Kitchen 2025

*I used save the marinade from the mozzarella balls, added a block of cubed mozzarella cheese to it for next time.