Here’s the perfect appetizer for the Super Bowl Game – or anytime the men in your life need some “cave” time. These things are incredible. You won’t believe how good they taste until you try one. But I didn’t make up this recipe. I have to give Pioneer Woman credit for it. Did I mention it’s QUICK and EASY?

Ingredients:

• 1 pound thin sliced bacon
• 15-20 Jalapeño peppers 2-3 inches long
• 1 8oz package cream cheese – softened
• Toothpicks

Remove bacon from package and cut the whole pound of bacon strips into thirds.

Halve the jalapeños lengthwise. Using a spoon, remove the lighter flesh which has the seeds attached. My firstborn told me to leave some seeds next time, but he loves HEAT. The heat is in the seeds.

Next begin spooning the cream cheese into the pepper halves. I used about a Tablespoon per pepper half. Then take one of the bacon cuts (1/3 strip) and wrap it around the pepper. Secure with a toothpick. Continue filling and wrapping the peppers. I had a small amount of cream cheese and about half a pound of the bacon left over. I’ll be getting more peppers on my next grocery run!

It works best to bake these babies on a broiler pan or some type of baking sheet which has an elevated rack. That way, the bacon grease can drain away from the peppers while cooking.

Bake at 375 degrees for 20-25 minutes. If you prefer your bacon extra crisp, place the pan under the broiler unit for a minute or two after baking. Remove when the bacon is cooked to your preference.

These can be made in advance, and frozen in zip lock bags, then baked when needed.

Printable Recipe

half-time-jalapeno-bacon-poppers

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I have begun to experiment with gluten free baking.  Our middle child decided to eliminate gluten at the start of the new year.  He is certain he sleeps better, feels better, and his complexion is even better.  Since I am not cooking as much with wheat flour, the whole family has been missing some of those southern desserts like Apple Crumb Pie.  So this week I tried to create a healthier version that was gluten free.  Here’s the recipe I created for Gluten Free Skillet Apple Crisp:

Butter 12″ iron skillet with 1-2 Tablespoons soft butter

• 4-5 Granny Smith Apples, peeled, cored, and diced
• 1/2 cup sugar
• 1 cup brown sugar
• 1 stick soft butter
• 1 cup Bob’s gluten free oat flour
• 1 cup chopped pecans

Place the diced apples in the buttered iron skillet.  In a large bowl, mix the sugars and the oat flour together.  Then using a pastry tool, cut the soft butter into the flour/sugars mixture.  I do not have one of these tools, so I just use my hands.  The mixture should have a crumbly texture or resemble small peas.  Add the chopped pecans to the mixture, then spread the entire mixture over the apples.  I had to press down a little on the crumb topping.  Place the skillet in a preheated 400 degree oven.  Cook for 40-50 minutes, or until top is golden brown, and the apples underneath have bubbled through the topping a little.  Serve while warm with vanilla ice cream.  Refrigerate any leftovers and reheat before reserving.

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Do you need an appetizer for the upcoming Super Bowl?  Or a fruity sweet dish to serve at a shower or other party?  These Strawberry Pound Cake Kabobs are easy to assemble (especially with a store bought pound cake) and will disappear in no time.  For a lower calorie version, use angel food cake cubes instead of pound cake.

All I did here was take a pound cake from Publix’s bakery and cut it into cubes.  I washed 2 boxes (2 pounds total) of strawberries and skewered the pound cake squares alternately with the strawberries onto a kabob stick.  Then I melted a 12 oz package of semi-sweet chips in the microwave (a minute at a time, stirring after each minute until mixture is melted and smooth) and drizzled the chocolate over the kabobs.  To drizzle, I put the melted chocolate in a cake decorating bag and snipped a little bit of the end off.  I used the shorter 6-7″ sticks which makes the perfect serving size.  I allowed a little time for the chocolate to harden before serving.   To speed up that process the kabobs could be refrigerated. Simple. Tasty. Pretty!

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Tags: fried chicken, jezebal sauce

Like Strawberries, chocolate covered berries, or cream cheese and berries?  Then you are going to LOVE these cute stuffed strawberry appetizers.  These stuffed strawberries are perfect for parties, Valentine’s Day, or anytime you want a dreamy fruity treat.  And they are SO easy!  You will need:

• 2 pounds of fresh strawberries, washed and dried, stems removed and wide ends cut flat
• 1 8 oz package of cream cheese – room temperature
• 1/2 cup sugar
• 1 8 oz tub Cool Whip – thawed
• 4 oz semi-sweet chocolate

Evenly cut the wide end with the stem off each strawberry so the berries will stand straight.  Then make a cut crossways across the top of each strawberry, and cut about 1/2″ to 3/4″ deep into the berry.  Now make a perpendicualar cut to the first cut, about the same depth.  Gently spread open the tops of the strawberries to prepare them for the cream cheese filling.

In a medium size bowl, cream the cream cheese using a mixer until it is light and fluffy.  Add the sugar and beat for a minute.  If the cream cheese is room temperature the sugar should dissolve into the cream cheese and not leave a grainy texture.  You can also let the mixture set 5-10 minutes and beat it again if needed.  Then fold in the Cool Whip.  Spoon the cream cheese mixture into a cake decorating bag that has a star tip in the end.  Use the filled bag to “stuff” each strawberry.

Melt 4 0z semi-sweet chocolate in the microwave a minute at a time, stirring after each minute.  When chocolate is smooth carefully fill a cake decorating bag that has a writing tip in one end.  Use the filled bag to pipe the chocolate onto the top of the mound of cream cheese filling of each strawberry. Refrigerate berries until ready to serve.  No need to worry about left overs. There won’t be any!

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Coffee filters are relatively cheap.  Although they are inexpensive (roughly $1.00 for a box of 1000), my frugally minded friends may be surprised how many ways a coffee filter could make life easier.

Nick yourself shaving?  Tear off a small piece of a coffee filter, stick it to the cut to blog and stop the bleeding.

Coffee filters are lint free. Use them to clean mirrors, screens, and glass.

Line iron skillets with coffee filters to absorb moisture and keep them from rusting.

Use a coffee filter to serve a hot dog or a hamburger or taco. This is a perfect way to carry and eat them while on the go or in the car.

Coffee filters make great bowls for serving snacks or popcorn.  Clean up is EASY.

Make your own dryer sheets by placing a drop of fabric softener on a coffee filter and tossing it into the dryer.

Use a coffee filter to store Christmas ornaments or screws or nails or any small gadget.

Use a cone shaped coffee filter to pour oil into your car.

Use a coffee filter between plates or dishes to protect them while storing them away.

Is your internet slow? Use a coffee filter to clean your cable connectors.

Cover food before microwaving with a coffee filter to prevent splatters.

Run out of paper towels?  Use a coffee filter to wipe counters or clean up a spill.

Place some baking soda on a coffee filter and place in a stuffy drawer or musty locker to aborb odor.

Drain fried foods on coffee filters.

Use a coffee filter to polish shoes.

Line plant pots with coffee filters to prevent leaks.

And last but not least – use a coffee filter to MAKE COFFEE!

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Here is a recipe that has been a kids’ favorite around our house for a long time. These are the best brownies I have ever tasted. Be careful! They are very rich, but they will be a great way to top of your Super Bowl menu.

Brownies

In large bowl mix

• 2 sticks of soft butter
• 2 cups of sugar
• 1 cup of cocoa

Add 4 eggs and beat

Add

• 1 cup of plain flour
• ½ tsp of salt
• ½ tsp of baking of powder
• 2 Tsp vanilla
• 1 cup of nuts (optional)

Pour in a 9×13 pan and bake at 350 for 20 to 25 minutes

Icing

In a bowl mix the following until smooth

• 2 cups of powdered sugar
• 1 stick of butter
• ½ cup of cocoa
• 1 tsp vanilla

Printable Recipe

End Zone Brownies

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Looking for some macho food for the playoff games? Search no more. These mini burgers will be a winner in the hearts (and stomachs) of your family!

I attended Highland Heights elementary school in the early 70’s. The building was incredibly old (it had a fallout shelter in the basement) and pretty scary to a first grader. But I will never forget the aroma pouring from the cafeteria on burger day. We had some of the finest southern cooks in the cafeteria, many who were African American. Those ladies would make yeast buns every Friday for the hamburger patties. Those awesome yeast buns helped me overcome my fear of the school basement back then. Today, my memory of school yeast buns is my inspiration for mini burgers.

You will need:

• 1 pound hamburger meat (I use Laura’s Organic Beef)
• McCormick Smokehouse Pepper
• Salt
• Butter
• 1 Sweet Onion cut into straws
• 1 package Sister Shubert’s yeast rolls (the large ones in a pack, not the small ones in a pan)
• Square cheddar cheese slices, cut into quarters

I love Laura’s Beef because it’s organic, and once it is browned – there no gross, yellow grease to drain. It seems so pure and natural. I also like the fact that it comes in a square shape.

When making burgers I simply cut the square into fourths when making ¼ pounders. When I make mini burgers, I simply half the quarters into eighths.

First I heat my skillet to med-high, add about1/3 stick of butter and let the butter melt. Next I place the halved and quartered meat into my frying skillet. I hate to touch meat, so I simply smash the halved and quartered hamburger meat flat with my spatula.

Next I add this new spice McCormick makes. It is called Smokehouse Pepper. You could use regular pepper too. Then I sprinkle each patty with salt and top each patty with a few onion straws. I place the lid on top and let the burgers cook for a good 5 minutes – but I also watch the pan and reduce the heat if needed. Burnt beef isn’t pleasant.

After the burgers brown on one side, I carefully flip them along with the onions. I let the burgers cook another five minutes. I like my beef well done, so I repeat the flipping process again, giving each side another 1-2 minutes to cook. When burgers are done, I remove the skillet from heat. Then I top the burgers with a couple of cheddar cheese quarters while the burgers are still in the skillet. If I’m in the mood for really melted cheese, I will place the lid on the skillet and let the cheese melt while I prepare the yeast rolls.

While the burgers are cooking, I heat the Sister Shubert’s rolls according to package directions. I like to cut mine through the middle while the rolls are partially frozen. I have found my serrated knife works best for this job.

When burgers are done, simply place a burger between the top and bottom of the yeast roll, and add those tasty, buttery onions from the skillet.

These are excellent served with Must-O-Naise.

Printable Recipe

playoff-miniburgers

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Take a look at this salad.  I recall making this last summer.  I did not have a recipe to follow.  I just got in the kitchen and threw some things together that I thought would be tasty.  I remember making a saucy dressing and that I served it chilled.  Looks like I put some olives, and green onions, and tomatoes in there.  I’m pretty sure that’s fresh grated Parmesan on top for garnish.  And I recognize the fresh basil. Oh how I LOVE fresh basil.  Could someone please tell me how I made this because I want to eat it again and I did NOT write down the recipe.  Does anyone out there have a great recipe for orzo salad served cold with a creamy dressing/sauce and lots of fresh chopped veggies?

We are in the middle of a dreary winter here in Middle Tennessee.  I am dreaming of spring gardens and summer harvest of ripe tomatoes, green onions, fresh herbs and the like.  And I WANT this salad!  I suppose I will simply need to recreate it soon.  Until then, let us all be tormented by this beautiful photo that our son took on a warm, breezy summer day last year. Excuse me while I go nurse my cold, take some medicine, and drink the umpteenth cup of hot tea.

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Are you worried about providing a healthy meal in as little time as possible?  Here’s a recipe loaded with vegetables, AND V-8 Juice and is our younger son’s favorite soup.  The juice gives the soup an amazing flavor and the soup can be ready in under 30 minutes.  Or all the ingredients can be tossed in a crock pot for a day of slow cooking.  Either way, everybody wins!

• 1 large can V-8 juice
• 1 pound Laura’s organic ground beef
• 1 10 oz package frozen mixed vegetables
• 2 medium potatoes, peeled and cubed
• 2 tablespoon onion powder
• 1 teaspoon ground black pepper

Brown ground beef in a large dutch oven.  Add the V-8 juice, frozen vegetables, peeled cubed potatoes, onion powder and pepper.  Heat soup to a low boil and let it simmer until potatoes and veggies are tender, or approximately 30 minutes.  Serve will grilled cheese sandwiches or cornbread.

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Tags: Beef, soup, vegetable