Sweet little upside down cake,
Cares and woes, you’ve got ‘em.
Poor little upside down cake,
Your top is on your bottom!
Alas! Little upside down cake,
Your troubles never stop!
Because, little upside down cake,
Your bottom’s on your top!To an Upside Down Cake
by the Reluctant Dragon
After one cheese stuffed peppers recipe, another 
This one is a lot spicier though. Inspired by Peter’s Mantza recipe, it’s a great, and for me a new way of serving roasted peppers. This is good choice of appetizer for evenings with friends, especially loud boys watching a game or something – you just make this and serve it in a big bowl with lot’s of freshly baked bread.
This is one of the first deserts I’ve learned to prepare. I know, it’s simple and I believe that most of you have their own version, but I like this one very much as I got it from my grandma. I usually remember this recipe at this time of year and today I’ve been thinking how it’s never been published on this blog even though photos have been sitting in a draft for years Anyway, it uses honey cereals, a local brand from Serbia, but you can use Kellogg’s Honey pops. Any cereal of this kind will work fine in this recipe. Even corn flakes, although, I think it’s crumblier when you make it with corn flakes.
I’ve had these peppers for the first time a few years ago at Gaga‘s home. Something new to me, we usually eat peppers stuffed with a mix of ground meat and rice. And if they are stuffed with cheese, I’ve only had roasted and then stuffed peppers. In this part of Serbia, they don’t skim milk before they make cheese, so cheese is strong and salty. They often use sheep or goat milk cheese. This is one of those dishes Gaga learned from her mom, and I was lucky try the original also. The recipe that follows should be a guide for finding your perfect combination of cheese and peppers.