4 ounces of cream cheese, goat cheese, ricotta, or any favorite soft cheese
1 to 2 Tbls chopped fresh herbs - parsley, oregano and sage is a good combo
1/2 teaspoon baking powder
1/2 cup of beer - okay to use bubbly water, like soda or sparkling.
Salt and pepper to taste.
Allow cheese to reach room temperature. Chop herbs and mix into softened cheese. Cut off long stems of squash blossoms, but stop at green base. Be careful not to clip a hole in the bottom - you don't want melting cheese to leak out too much. Stuff each blossom with about a teaspoon of cheese mixture, depending on the size of each squash blossom.
Drain on paper towels or a metal rack. Be careful of the first bite -- it will be deliciously melting hot!
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