I have always loved small things. For example, tiny dogs wearing clothes, little kids in hats and of course bite sized foods. Call me a size snob, but If you gave me a regular sandwich and a sandwich cut into quarters, I would ignore the whole sandwich and devour the little ones.

On Saturday my sweet husband bought me a little Yorkie puppy. I have taken loosing my precious Ruger really hard and Cody knew just what I needed to perk back up, something little and furry.

Meet the newest member of the Hollis family….

Sadie Ann

Sadie Ann

If that darling little ball of fur doesn’t make you say “awwwww” then obviously you have no heart.

To go along with my little things kick, I have been making little foods. I made a wonderful Sun-dried tomato bruschetta and bacon wrapped stuffed jalapeños. Both of these are an easy and delicious appetizer that will always impress even the biggest size snob.

sun-dried tomato bruschetta

sun-dried tomato bruschetta


1 Italian loaf or bagette sliced

1Tbs olive oil

1 jar of sun-dried tomatoes in oil, remove the tomatoes from the jar and chop them

1 white onion chopped

6-8 cloves of garlic chopped

1 can of chopped black olives

2 tsp Italian seasoning

1/2 tsp salt

1/2 tsp red pepper flakes (optional)

Fresh grated parmesan cheese

preheat the oven to 450, slice the bread at an angle and drizzle the olive oil on each slice. Place the bread on a baking sheet and set aside.

In a small pot cook the onion and garlic in the oil from the sun-dried tomatoes until the onions soften, but aren’t fully cooked. add the rest of the ingredients and heat them all up together. Put the bread in the oven and toast it, be careful not to burn it.

Once the bread is toasted, top each slice with a big scoop of the tomato mixture. Sprinkle with parmesan cheese and serve.

bacon wrapped stuffed jalapeños

bacon wrapped stuffed jalapeños

These Jalapeños are always a huge hit, no matter how many I make, they are always gone immediately, they are really that good.

10 large jalapeños, cut the top off and hollow out the core.

1/2 pound of ground sausage

8 oz brick of Monterey Jack cheese, diced

1 pound of bacon, not think cut.

Set the bacon on the counter while you prep everything. I have learned that bacon is easier to work with if its room tempature Cook the sausage in a pan and set it aside, take the jalapeños and put a piece of cheese into the core of every pepper, pressing is as far into the end as you can. Next fill the peppers with sausage.