Bacon Wrapped Jalepeno Poppers

Believe me when I say that these guys will be the first things gone at your holiday party.

Bacon Wrapped Jalepeno Poppers


1 pkg cream cheese (8 oz) room temperture
3/4 tsp garlic salt
1/4 tsp pepper
10 jalapeno peppers
10 slices bacon


Preheat oven to 325 degrees. Cut jalapenos in half, length-wise and remove all of the seeds and membranes.. Whip cream cheese, garlic salt and pepper with a hand blender. Fill each jalapeno half with cream cheese mixture.




Cut bacon slices in half. Wrap each jalapeno with a slice of bacon. Secure bacon by sticking a toothpick through the middle of each jalapeno.


Bake on a pan with a rack in a 325 degree oven for atleast 40 minutes making sure bacon is fully cooked.


The taste best when served hot, but also taste good served at room temperature.



Cheesy Potatoes My Way

Cheesy potatoes, funeral potatoes, call them what you want, are usually too dry and bland for my liking. I just amped it up a bit  and it turns out so much better. I served these at my sister's bridal shower and everyone loved them.

Cheesy Potatoes

1 package frozen shredded potatoes (got mine from fresh and easy, Ora Ida just seem to be too thick and mealy for this recipe)

2 cans cream of chicken soup

2 cups sour cream

1/3 cup green onions

1 1/2 cups sharp cheddar cheese

 Pepper, to taste

2 sleeves Ritz crackers, coarsely smashed

5 Tbsp butter, melted

In a large bowl, mix cream of chicken soup, sour cream, green onions, cheese and pepper together. Mix in the potatoes and pour in a 9x13 casserole dish. Add smashed crackers on top and pour melted butter over the crackers.




Bake 30 minutes at 350.

Super Easy Zucchini-Squash Dish

This is a perfect way to use up some of that zucchini and squash you have collecting in your garden or on your countertop. It can be used as a side dish or can be placed on top of cooked spaghetti noodles.

1 Tbsp (glug) of olive oil
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/2 cup chopped onion
2 cups spaghetti sauce (or tomato sauce dressed up with garlic and italian seasoning)
Fresh Parmesan cheese
Sprinkling of cheddar cheese

On low heat drizzle olive oil to coat bottom. Add your zucchini, squash, onions and let saute for a minute or two. Pour spaghetti sauce over veggies and cover with a lid. Let simmer for 15 minutes or until the veggies are cooked through. Add some fresh grated parmesan and a sprinkle of cheddar over the mix and let simmer covered for 5 more minutes.

Chicken Salad Croissants

I modified this recipe from Allrecipes.com. It turned out really yummy! I used to think grapes in the mix were disgusting... until I actually tried it! Somehow it is just so good :) To make it more savory add a couple crumbled strips of bacon. To make it more crunchy add slivered almonds or cashews. In a pinch you can use canned chicken but it tastes MUCH better to cook the chicken and shred it yourself.

2 1/2 cups diced cooked chicken ( I grilled mine in Italian dressing and garlic on the stove top)
1/2 cup thinly sliced celery
1 cup halved red grapes
1/4 cup finely chopped green onion
3/4 cup mayonnaise
1 teaspoon lemon juice
1 squirt prepared mustard

1 dash Worcestershire sauce
salt and pepper to taste
Directions
1.Combine chicken, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving. Serve atop croissants.

Glazed Bacon Wrapped Weenies!

Someone great once said "everything's better with bacon on it" and it is so true... Now I just need an excuse to make these because I really reeeeeally want to!


Bacon-Wrapped Li’l Smokies in a Brown Sugar and Maple Glaze

1 pound Li'l Smokies
12 ounces, weight Center-cut Bacon
FOR THE GLAZE:
⅓ cups Brown Sugar
¼ cups Maple Syrup (the Real Stuff)
1 Tablespoon Dijon Mustard
A Small Pinch Of Cayenne (optional)

Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.

While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.

When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.

Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch.

If they won't stay wrapped you can secure them with a toothpick.

Bake the smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.

Breadsticks with Parmesan Herbed Butter

I am a out of control carb-aholic... there I said it! How I feel so much better to have that out there. One of my absolute favorite things to eat is bread. Give me any bread, roll, pastry, bread stick, crust, etc. to munch on and I'm pretty much a happy camper.

These are great and airy and fluffy with just enough salty herb pop to make your mouth happy.
Still on my journey to make Olive Garden style breadsticks, these are as near as I've got to them so far!

Breadsticks with Parmesan Herbed Butter

1 (.25 ounce) package active dry yeast
1/4 cup sugar, divided
1 cup warm water (110 degrees to 115 degrees)
1 tablespoon and 1-1/2 teaspoons vegetable oil
1/2 egg
1/2 teaspoon salt
2-1/4 cups all-purpose flour, plus more

1/2 cup butter, melted
1 1/2 tablespoon grated Parmesan cheese
1/8-1/4 teaspoon garlic powder
Couple good shakes of italian seasoning (5 or 6?)
1/8 tsp salt


In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let sit for 5-10 minutes or until it becomes frothy. Add the oil, egg, salt, flour, and remaining sugar. Beat until smooth. Now add more flour 1/4 cup at a time until you form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch the dough down. Turn onto a floured surface; divide into 18 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. Meanwhile mix melted butter, parm cheese, garlic salt, italian seasonings and salt in a small bowl. When sticks are done rising, brush amply with butter mixture.
Bake at 400 degrees F for 10-11 minutes or until golden brown.

Fresh Sweet Corn and Avocado Salsa

This fresh and colorful salsa is perfect as a dip or I also love to serve it over my cilantro lime baked chicken. Yum!
photo courtesy of The Pioneer Woman

Fresh Sweet Corn and Avocado Salsa


4 ears Sweet Corn
½ whole Red Onion, Diced
2 whole Very Firm Avocados, Diced
½ whole Jalapeno, Seeded And Finely Diced
½ whole Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar


Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving

Mandarin Chicken Pasta Salad

I don't have a pic for this yet, I had it at a bridal shower a year or so ago and had to contact the bride for the recipe! I've been craving it ever since, it's an excellent party dish. I'll be making it for my sister's baby shower at the end of this month.

Mandarin Chicken Pasta Salad

1 bag fusilli, rotini or bowtie pasta
4 small chicken breasts
2 cans mandarin oranges
1/2 cup chopped green onions
1 cup chopped celery
1 bottle of Brianna's Poppy Seed Dressing
1 cup sliced almonds or cashews
salt and pepper to taste

Cook pasta according to package directions. Steam chicken on stove top with 1-2 cups of water, covered for about 20 minutes. (Check water level at close to the end you don't want to burn the bottom of the chicken.) Check to make sure fully cooked. Cut into 1/2 inch pieces. Sprinkle with salt and pepper, maybe a little garlic salt.

Drain the oranges. Blend in dressing, as well as the rest of the ingredients. Chill until served. Tastes excellent in croissants or dinner rolls.

Potatoes au Gratin

Potatoes au Gratin

adapted from Pioneer Woman

4 large Russet potatoes, peeled or scrubbed

2 Tbsp. butter

1 cup heavy cream

1 cup fat free milk

3 1/2 Tbsp. flour

3 tsp. minced garlic

1 tsp. salt and more for sprinkling potatoes

Freshly ground pepper to taste

1 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees. Smear butter all over bottom and sides of a 8x8 baking dish. Slice potatoes and then cut into fourths, giving them a small sprinking of salt. In a seperate bowl wisk together cream, milk, flour, minced garlic, salt and lots of ground pepper (don't skimp, you'll regret it :) )

Place 1/3 potatoes in the bottom of the baking dish. Pour 1/3 of cream over potatoes. Repeat two more times, ending with the cream mixture. Cover with foil and bake for 40 min. Remove foil and bake for an extra 15-20 minutes until potatoes are golden brown and bubbly. Add the grated cheese on top of potatoes and bake for 3 minutes more or until the cheese is melted and bubbly.

Knock yer socks off Zucchini Cakes

Since I don't have a garden myself (still traumatized by the tomato worms of '07!) I am glad that I have great friends with even greater gardens! A great way to use up all those zucchini's you got lying around!
Also try this great chocolate zucchini bread recipe, which is indeed more like a cake and is ta-die-for :)

I made these last night for dinner with some steaks. They were really super tasty. I'll definitely be making these again. These taste great by themselves, with spaghetti sauce or ranch dressing.
Keep bringing on the good stuff PW!

Zucchini Cakes
Makes 1 dozen cakes

1 large zucchini
1 Tbsp. minced garlic
3/4 cup Progresso bread crumbs
1/2 cup Parmesan cheese
2 eggs
Salt
Pepper
Olive oil

Wash and cut ends off zucchini. Shred zucchini with the large holed side of a cheese grater. Squeeze the zucchini shreds in a paper towel to remove as much moisture as possible.
Combine zucchini, garlic, bread crumbs, cheese, eggs in a medium bowl. Add salt and pepper to taste. Stir until well mixed.

Heat olive oil in a shallow skillet (with oil being about 1/4 inch deep). When the oil is nice and hot, place a glob of zucchini into the oil and flatten slightly. Cook each side about 2 minutes each or until nice and browned.

Garlic Rice

So I made cream cheese chicken two nights ago...dang that stuff was GOOD. I served over garlic rice and I just wanted to include that recipe here.

Garlic Rice

1 cup long grain rice (not instant)
1 1/2 Tbsp olive oil (although any cooking oil will do)
1 tsp minced garlic packed in olive oil (approx. 2 cloves minced)

Love this stuff! Ultimate time and smelly hand saver!

Put rice, oil, and garlic in a large shallow saucepan and saute on med/high heat for about 5-7 minutes stirring frequently, until rice starts browning. Add-

1 14 oz can chicken stock/broth
1 cup water
2 Tbsp. butter

Put a lid on it and turn heat on low. Cook for about 20 min or until liquid is fully absorbed. Try not to stir it until it is completely done to avoid sticky rice. Optional: Serve with chopped green onion

The Best Apple Dip. Period.

I have a friend who is starting up a food blog and has a great recipe for a fruit dip, you can find it here. So anyways it had me thinking about my favorite dips and things and I remembered this caramel dip I made for a UFC party and my daughters birthday party. Let's just say there is no such things as left overs with this dip.

• 16 individually wrapped caramels, unwrapped
• 1/4 cup water
• 1 (8 ounce) package cream cheese
• 1/2 cup brown sugar

In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar with a hand mixer. Fold in caramel mixture. Serve immediately.

Chicken, Lemon and pea Risotto

I was first introduced to cooking with Risotto from my good friend from Italy. I buy it at Costco, but for smaller packages I'm sure you can get at Trader Joes or maybe even local supermarkets. Risotto is known to be a tad more temperamental than regular rice, so your first time I would recommend you not to Facebook or watch Dexter or Good Eats...as I often do while cooking:) Enjoy!
I haven't tried this one out yet...but seriously how could it not be good??? I'll return and report soon!

Chicken, Lemon and Pea Risotto
Inspired by Donna Hay

Serves 4
2 Tbsp. Olive oil
1 small onion, peeled and thinly diced
1 stick of celery, thinly diced (optional)
1 garlic clove, peeled and thinly chopped
zest of half a whole lemon
1 cup Aborio rice or really any type of risotto you can find
Good splash of dry white wine
Approximately 3 c. Chicken stock
Good couple handfuls of frozen peas
1 cup shredded cooked chicken, white, brown meat or a mixture
Juice of half a whole lemon
Salt and pepper
handful of parmesan cheese

1. Heat the stock in a small saucepan.
2. Heat olive oil in a large frying pan over a medium heat. Once hot add the onion and celery and sweat (with the lid on), stirring occasionally until soft but not brown (5-10 mins).
3. Add the garlic and lemon zest and cook for a few minutes, again stirring frequently.
4. Add the rice and turn up the heat. Stir to coat the rice (from here on you need to stir much more frequently to stop the rice sticking or burning and also to release the starch to make it deliciously creamy).
5. You should notice the rice become translucent and at this point you need to add the wine and continue to stir.
6. Once the wine has been absorbed by the rice, add the first ladel of stock and turn the heat back down to medium. Keep stiring.
7. Once this ladel of stock has been fully absorbed by the rice, add another ladel, stir and repeat until the rice is cooked (try it - is it soft with a little bit of bite left? Yes - then move on to the next step, No - add more stock).
8. Add the frozen pea before the last couple of ladels so they have time to cook.
9. Once the rice and peas are cooked, remove from the heat, add the lemon juice and chicken. Stir to mix well, season to taste.
10. Scatter the parmeson (and a few small knobs of butter if you like) over the top, replace the lid and leave to become oozy/creamy ( few minutes).
11. Once the cheese and butter(if using) have melted, stir well and serve.

Enjoy!

Feta and Vegetable Rotini Salad

This is my favorite summer pasta salad...I made this for a changing shift party for my hubbers and it was gone before we even got up to the table. I sometimes also add chopped pepperoni to mine for an extra pop. Enjoy {Kim} lol :)


3 cups tri-color rotini pasta, cooked, drained and cooled
1 cup Athenos Traditional crumbled feta cheese
1 cup halved cherry tomatoes
1 cup chopped unpeeled cucumber
1/2 c. sliced black olives
1/2 cup Kraft Zesty italian dressing
1/4 cup finely chopped red onion


Toss all ingredients in a large bowl. Cover and refrigerate for at least one hour to blend the flavors. This makes about 8 1 cup servings.

Veggie "Pizza"

OOh this is so good - I have tasted this one time before and was reminded of it from a blog that I follow. I think it's a recipe from Pillsbury but I'm not sure. Great appetizer for entertaining and lets not forget another secret way we moms make veggies fun and yummy for the kiddos too!



(2) cans crescent rolls
press into bottom of a greased jelly roll pan and bake according to package directions.
(2) 8oz. pkgs Cream cheese
3/4 C. Mayo
1 pkg. Ranch dressing mix
Mix together and spread over cooled, baked crescent rolls

Top with cauliflower, broccoli, carrots, celery, cucumbers and Monterrey Jack cheese.

Po

Spanish Rice

So my camera is still in the shop...I know I am counting the days until I can cradle it back into my arms again...
But in the mean time I got this recipe from my next door neighbor. Not only is it fabulous but it's good too.
I always took the easy route of using my rice cooker for every type of rice, but I have learned that taking the extra time and effort by using the stove top - can give you much tastier results.

Spanish Rice

1 Tbsp cooking oil
2 finely chopped garlic cloves ( using the prepackaged minced garlic in olive oil is a time saver)
1/2 c. chopped onion
1 c. rice

Put these ingredients together in a shallow saucepan and mix until coated. Cook using medium heat for about 5-7 minutes or until the rice is browned.

Add

1 14 oz. can of chicken broth
1 cup water
1 Tbsp powdered chicken bullion
1/2 cup tomato sauce

Stir together, cover with lid and cook for 15 - 20 minutes or until all of the liquid is absorbed. Stir once or twice near the end of cooking time to make sure the rice isn't sticking to the bottom of the pan.

Mexican 7 Layer Dip

The 1/4 bean in me especially LOVES this dip.

Layer in a 8x8 pan:

1 can of pinto beans, smashed (you can use refried beans but for me they are to salty and FULL of fat)
Sprinkle 1/2 pkg. taco seasoning into the beans while mashing

Frozen sweet corn, cooked (again the canned stuff is too salty)

Diced tomatoes

Diced avocado

Sour cream

Mexican cheese blend (I sometimes use cheddar if thats all Ive got around)

Chopped green onions

1 small can halved olives, drained (optional)

Again with the no measurements thing...I just add the individual layers on until they cover the previous layer all of the way.

Serve cold with tortilla chips

Seven Layer Salad

I believe this is a family recipe given to my dad from my aunt, who is fantastically talented in the kitchen. It is a very good salad and the best part about it is that you can control the fat content by using fat free mayo...or you can be like me and say "but I promise to be better tomorrow!!"...and use the full fat stuff, which is wonderful!
Its also really pretty if you use a glass bowl so you can see all of the crunchy colorful layers.

So in a large salad bowl you will layer:

Chopped romaine leaves
Diced celery
Diced red bell pepper
Diced green onion
Frozen peas
Bacon Bits
Cheese (any kind but I usually use cheddar)
Diced red onion (optional)

Like always this is a recipe in my head, so things aren't measured out...but you know what you like and how much you like...so just throw it in until it looks about right

Don't dress the salad until you are about to serve.

1 c mayo
2 tbsp sugar
1 tsp garlic salt

Combine 3 ingredients together in a bowl and chill until ready to toss and serve.