If you need a quick and delicious appetizer in a pinch, these are perfect! Watch them disappear quickly at your next cocktail party.




These Easy Pesto Cheesy Bites are a wonderful appetizer for an easy summer cocktail party get together. Only 4 ingredients are needed for this delicious zesty app.





Mini Fillo Shells are wonderful, they are already pre- baked.





Grated Mozzarella Cheese, Grated Parmesano Reggiano Cheese, Pesto Sauce, FOR PESTO RECIPE CLICK HERE EASY BASIL PESTO RECIPE or you can use store bought Pesto Sauce.









Fill Phyllo shells with pesto cheese mixture and Bake at 350 degrees for 10 minutes, or until cheese is bubbling.

Allow to set for 5 minutes, then serve.



  • 2 packages Mini Phyllo Shells

  • 1 cup Mozzarella Cheese, grated

  • 1/2 cup Parmesan Reggiano Cheese, grated

  • 1/2 cup Pesto Sauce ( Store bought or homemade recipe )


  1. Preheat oven to 350 degrees

  2. Mix cheeses and Pesto Sauce together.

  3. Fill Mini Fillo Shells to the top.

  4. Bake Filled Mini Fillo Shells for 10 Minutes.

  5. Makes 30 Pesto Cheesy Bites


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No Bake Cookie Butter Pie

When I was in Los Angeles this winter, Susan and I went shopping at her local Trader Joe’s. Susan wanted me to try their Speculoos Cookie Butter. The nice employee working there that day, offered me a taste on a spoon, oh it was dreamy yummy! I couldn’t wait to make a recipe with this yummy treat and stop eating spoonfuls of it out of the jar!


So here we are in full summer mode and turning on my oven right now is not a great choice. So I decided to make a NO BAKE COOKIE BUTTER PIE. Oh my it is wonderful! So easy! This time I froze the pie so that it was easier to cut. When my God Daughter and I made the Peanut Butter Chocolate Pie, it would have been easier to cut had I froze it up a bit.


The recipe calls for an Oreo Crust, since I didn’t have any Oreo’s lying around in my pantry ( I have kids!)  but I did have a Pre- made Oreo Crust….haha..Mom strikes again!


Have you tried Cookie Butter before?? If not, it has a pleasant warm taste, spiced with cinnamon, some people have gone so far as to call it Christmas in a bottle. It is literally your favorite gingerbread cookie in spread form.


I used my wonderful KitchenAid to mix up the ingredients, if you do not have a KitchenAid, you can use your hand Mixer.


This is a perfectly smooth creamy filling.



Perfect now for slicing!


Delicious No Bake Cookie Butter Pie after 1 hour in the freezer.




  • 1 cup Speculoos Cookie Butter ( Trader Joe’s)

  • 1  8-ounce package Cream Cheese, softened at room temperature

  • 1/3 cup Powdered Sugar

  • 1 8-ounce container of Cool Whip, thawed


  1. In a stand mixer, using the whisk attachment, blend the cookie butter and cream cheese on medium speed.

  2. Turn mixer off, scrape sides of bowl, add powdered sugar.

  3. For another minute, blend on medium until everything is well blended.

  4. Scrape the sides of the bowl, then add Cool Whip.

  5. Whisk for another minute. Blend until everything is incorporated.

  6. Pour the filling into Prepared Oreo Crust.

  7. Using a spatula or knife, spread out the filling in an even layer.

  8. Place in Freezer for 1 hour or until thick and firm.

  9. Slice and Serve!

recipe from Mangoes and Palmtrees

Moore No Bake Recipes:

NO BAKE Peanut Butter and Chocolate Pie


The Best No Bake Bar You Will Ever Eat

The Best No Bake Bar You Will Ever Eat

LINKED UP: Foodie Friends Friday

Stuffed Squash Blossoms

I love everything about summer, especially seeing  what is growing my vegetable garden. My kale, basil and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.



When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!


I decided to stuff them with Mozzarella, Parmesano Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.


For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesano Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.


Twist the ends closed and try to pinch the blossoms closed so that the cheese doesn’t fall out. IMG_3036

Dip stuffed blossoms in flour, then in egg, then again in flour


Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.


These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!


Stuffed Squash Blossoms


  • 12 squash blossoms, stamen removed
  • 8 oz mozzarella, grated
  • 1/4 cup Parmesan Reggiano, grated
  • 3 large basil leaves
  • 1 cup flour
  • 2 eggs
  • Vegetable oil
  • 1 tablespoons sea salt plus more for garnishing
  • 1/2 tablespoon pepper

Wash squash blossoms. Take the stamen out from inside the blossom.  Pat dry. In a small bowl, combine Mozzarella , Parmesan and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.

Place the flour in a shallow bowl and add the pepper and salt, mix..  Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated.  Repeat with remaining blossoms.

Pour oil into a  rimmed frying pan, filling about 2-3 inches.  Heat until hot but not smoking, about 350-380 degrees.  Carefully fry blossoms in batches, until a nice golden brown color.  Serve warm.

Recipe adapted from Epicurean Mom

LINKED UP Image IMG_0636


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Nettie-Moore or Less Cooking Blog

Lysska-Cooking from a Stay at Home Mom

Cindy-Hun… What’s for Dinner?

Make sure to visit all 3 blogs, to see if you’ve been featured this week!! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

Last week’s features:

 Peach & Blackberry Teagarita FROM LOVE BAKES GOOD CAKES

Jose Cuervo Iced Teagarita consists of our classic lime flavored margarita, blended with Jose Cuervo Tequila and premium orange liqueur, then combined with refreshing iced tea. #CuervoTeagarita  #ad

 Ice Cream Sandwich Cake Recipe No Baking required! FROM I SAVE A TO Z

 Kid’s Party Food: Banana & Chocolate Chip Ice Cream –  FROM Spaceships and Laserbeams

chocolate chip banana ice cream


 Easy Loaded Brownies With Flair! FROM SHOESTRING ELEGANCE







 Walking on Sunshine: Chocolate Glazed Donuts



Simple Supper Tuesday Badge


The Party Rules
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Moore Or Less Cooking Food Blog
  4. Please use link to direct recipe, not to your home page.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Welcome to Simple Supper Tuesday! Please link up your quick and easy recipes, for those busy weeknights.

Thank you for sharing and we hope to see you again next week! ~Nettie, Lysska & Cindy

Link Here:



I promised my God daughter that we would do some baking this summer. I asked her what she was thinking of making and she said a peanut butter chocolate. That is such a coincidence, I have been wanting to make that kind of pie too! I remember that my very talented blogger friend, Joan, from Chocolate, Chocolate and more made a Peanut Butter Pie and went off to search for her recipe.



We had all of the ingredients except a Graham Cracker Crust and Whipped Topping, so off to the market we went. But first we had to stop and get a little lunch. We decided to visit my daughter at work, lucky us she joined us at our table and took a break with her lunch.


My God Daughter also brought over her inventory to make me a DUCK TAPE wallet! My choices were food related….can you believe that? Pickles, Mac and Cheese and Leopard Print. I will cherish it forever.


Melted Chocolate on top of Graham Cracker Crust…so you get an extra bite of chocolate on the top and bottom…

This is a super easy pie that you can put together before a special party, you just need 2 hours refrigeration time, since it was so warm out, I would freeze it instead of refrigerating it for 2 hours next time.


It tastes like an amazing creamy Peanut Butter Cup! When you have been baking all day and need to wait for your Peanut Butter and Chocolate pie to refrigerate~ you go for a swim at the lake!


We worked up an appetite with our big swim and got a call from my BFF inviting us  for dinner, she created a a BIG POT of Sausage, Kale, Potato and Bean Soup! With a crusty loaf of bread and our Peanut Butter and Chocolate Pie in hand, off we went!


I couldn’t wait to slice into this work of art while the kids played baseball in the backyard and the men played Bocce Ball. With Stevie Wonder playing in the background…it was the perfect summer day…watching the Super Moon light up over us, I am thankful for being a Spiritual Bodyguard, when it involves any kind of baking and am so lucky to have such incredible friends who enjoy food as much as I do.




  • 1 Graham Cracker Crust
  • 1 cup Creamy Peanut Butter
  • 1 package cream Cheese, 8 ounces, softened
  • 1 cup Powdered Sugar
  • 8 ounces Cool Whip, thawed
  • 1 cup Semi Sweet Chocolate chips
  • 4-6  Tablespoons heavy cream, or more to get a thin drizzly consistency


  1. FOR FILLING: In a bowl, set mixer on medium, cream together peanut butter and cream cheese until smooth and blended.
  2. Slowly add in powdered sugar and mix on low.
  3. Next, add in Cool Whip and mix until fluffy on medium. Scrape down the sides of bowl. Set aside.
  4. For Chocolate: Use a 2 cup Microwave safe measuring cup or bowl, microwave chocolate chips and cream for 1 minute on HIGH. Stir chips and cream until chocolate is smooth. add more cream to get a thinner consistency.
  5. Spread all but 3 or 4 TBSP of chocolate over the crust. Let sit for 5 minutes to set up.Next, add the filling and spread evenly. Drizzle chocolate over peanut butter filling. I had a lot of chocolate left over because my chocolate was very thick, so I covered the pie with it.
  6. Refrigerate the pie for at least 2 hours, if making for a summer party, Freeze for 2 hours. Let pie thaw for at least 2 hours before serving.
  7. Serves 10


LINKED UP: Our Three Peas




Pie is my favorite food group. In my book, it really can be a breakfast, lunch or dinner entree for me or not JUST a dessert. Berry Pie is my ultimate weakness…. I can be full after eating an eight course meal and a berry pie is offered as a dessert, no problem, there is always space available in my tummy.


Ii seemed like a good idea to bake even though it was 90 degrees outside. But inside we had the AC at 65 degrees, perfect for baking. Before I arrived in LA, Susan bought all of the baking supplies known to man. Susan requested Crispy Thin Chocolate Chip Cookies and Arthur requested a PIE. Since we had a plethora of blueberries, raspberries and blackberries….a bountiful creation was in the making.


I  just had a facebook party inviting all food bloggers to share their favorite berry recipes on my Moore or Less Cooking Facebook Page and Who Needs a Cape shared her delightful Blueberry Crumble Pie. Some recipes just stop me in my tracks and I need to make them ASAP. This was one of them! Since I had a limited amount of blueberries and enough of every other kind of berry in the freezer, it was full speed ahead!


Arthur couldn’t wait for the pie cool, who am I kidding, neither could I. We each had  a slice and then the MMMMMMMMM sounds just wouldn’t quit. We even gave a slice to the sweetest mailman Ray, it made his day. So this turned out to be our breakfast the next day, and a snack, and a dessert. Neighbors stopped by and they were given pie, everyone was in pie heaven…..


The perfect balance of sweet and tart with a delicious crumble. I used a Trader Joe’s Pie Crust, it was perfectly flaky and tasted like homemade. I like to use a crust for crumbles, it kind of holds it all together when serving, but if you don’t feel like baking one, it will still be delicious!




  • 6 cups of frozen mixed berries ( Blueberries, Raspberries, Blackberries)

  • 1 Tablespoon lemon juice

  • 1 teaspoon Vanilla

  • 1/2 cup flour

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1/2 stick butter softened

  • 1/2 – 1 cup flour

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 pre- made frozen Trader Joe’s Pie Crust (thawed)


  1. Preheat oven to 350 degrees F

  2. In a bowl, mix berries with lemon juice, vanilla, 1/2 cup flour, 1/2 cup brown sugar and 1/2 granulated sugar, set aside.

  3. Use a fork, two knives or pastry cutter to mix together ingredients for crumble; butter, 1/2 cup flour, 1/2 cup brown sugar and 1/2 cup granulated sugar. Add the extra flour to the crumble mixture until it is completely mixed and crumbly.

  4. Roll out pie crust into a 9 inch pie pan, flute the edges.

  5. Pour berry mixture into pie crust.

  6. Cover the berries with the crumble mixture.

  7. Bake for 1 hour until golden and bubbly.

  8. Let pie cool before serving, it makes it much easier to serve.

RECIPE adapted from Who Needs a Cape Blueberry Crumble Pie

LINKED UP Our Three Peas


With summer here, no one wants their oven on all day, challenges of a food blogger who loves to bake!

I fell in love with our local cheese shop, I had to try everything and even picked up a beautiful pancetta end. A delicious “SAUCE” entertained my thoughts…..but I knew it had to be made in my Slow Cooker for low and slow flavors. Our farmers market has incredible choices of sausages in the summer. We tasted all of the many flavors and chose the Veal Italian sausage. I also had a package of spicy sausage, lucky me. The flavors were starting to come together, now for veggies. Roast them in your oven in the morning, along with the sausages when the weather is still cool, well it is in Maine… they were giving away garlic scapes at my favorite farm stand, so I had to add them.

So this sauce is even better the next day, you will want to bathe in, yes it’s that good, something like the pasta those cute waiters will serve you in Florence, with their sweet smiles, knowing you have no idea what they are saying, but it doesn’t matter because they are serving a gorgeous pasta dish that even your Italian Grandmother would be proud of you for making. Love you Grandma Frances.


  • 1 Pancetta end
  • 1 package Veal Italian Sausage
  • 1 package Spicy Sausage
  • 1 large Vidalia Onion sliced
  • 4 large tomatoes
  • 1 jar Pasta Sauce~ Silver Palate
  • 1 container Chicken Stock
  • Olive Oil
  • 1 package Ziti Pasta
  • garlic scapes
  • Fresh Grated Parmesan~ 1 cup
  • Mozzarella~ 2 cups shredded


  1. Preheat oven to 400 degrees. Cover baking sheet with foil, place sausages on sheet, bake until brown, (flip after 10 minutes to other side)
  2. In a bowl, toss veggies with a couple TBSP Olive Oil. On a separate baking sheet roast veggies, onions, tomatoes, garlic scapes until soft and tender.
  3. Add sausages, pancetta, Sauce, Chicken Stock and veggies to Crock Pot. Cook on low 7-8 hours of on Low for 4-5 hours. Remove scapes and pancetta end.
  4. Cook Ziti pasta as directed.
  5. In a glass baking dish, spray with PAM, add pasta, 2-3 cups of sauce ( make sure pasta is all covered), Parmesan Cheese and Mozzarella Cheese. Bake at 400 degrees for 15-20 minutes or until brown and bubbly.
  6. Serve with extra Parmesan Cheese and fresh basil, my yummy garlic bread, salad, and a bottle of Chianti! Bon Apetito! Nettie <3

LINKED UP: The Princess & Her Cowboys 

Would you like to see Moore Slow Cooker recipes?

Slow Cooker White Bean Chili

Slow Cooker White Bean Chili





Slow Cooker Shredded Beef Burritos

Slow Cooker Shredded Beef Burritos