I do this thing where I scroll through pinterest and find a bunch of recipes that look AMAZING. That seems pretty normal, but I don’t stop there. I often cannot decide between recipes for the week’s menu so I take elements from a bunch of recipes and mash them together. That said, I took the heat and cheese from jalapeno popper recipe, and the sausage crumbles from a breakfast stuffed pepper recipe. Sometimes these recipe risks are epic fails, but other times they turn out so good that they make it to the blog. This is one of those times. These peppers are super savory and spicy, and the creamy cheese adds balance to bigger flavors. This is definitely going to be a frequent item on our dinner menu this summer.
Makes: 24 peppers Time: 30 minutes
- 12 large jalapenos
- 1 lb hot Italian sausage
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1 tsp onion powder
- 1 tsp garlic powder
- Preheat oven to 425 degrees Fahrenheit.
- Cook up sausage and crumble it with your spatula as it browns.
- Slice jalapenos in half and remove ribs and seeds.
- In a large bowl combine the cream cheese, cheddar cheese, onion powder and garlic powder. Once this mixture is combined well, fold in the cooked sausage.
- Scoop some of the sausage mixture into each sliced jalapeno.
- Set the filled jalapenos on a foil lined baking sheet and cook in the oven for approximately 15 minutes, or until the cheese is browned and peppers are tender.
- Serve immediately and enjoy!
*Photo is an original belonging to me.
I snagged this recipe from the Land o Lakes website. That’s right people I actually found a decent recipe off of a commercial brand’s website. I am willing to try my hand at anything inspired by jalapeño poppers. How could a recipe involving creamy, cheesy, spicy goodness go wrong?
These rolled tacos are amazing. There is really no other way to describe them. Their crispy baked shell add the perfect texture to a creamy filling. I went crazy with the jalapeños because we like spicy food so if you are not a big fan of heat I suggest using half of what this recipe calls for. These tacos are perfect for weeknights when time is tight as it doesn’t take very long to make. We finished with quite a few left overs, but keep in mind that only two of us were eating these. That said, if you have a larger family with older children you may want to double the recipe and stock your freezer with left overs. These are large rolled tacos, not your small 6 inch rolled street tacos. One of these with a side dish is more than enough to fill you up for dinner.
Makes: 10 rolled tacos Calories: 295 per rolled taco Time: 45 minutes
- 4 tbsp butter, divided
- 2 tsp minced garlic
- 1 1/2 cups cooked chicken, chopped
- 1/4 cup of milk, I used 2%
- 1 (8oz) package of cream cheese
- 1 (12oz) jar jalapeños, drained and chopped finely
- 1 cup shredded mild cheddar cheese
- 10 flour tortillas
- Melt 2 tbsp of butter in a large pan. Add garlic and cook until fragrant (about 30 seconds). Add cooked chicken, milk, cream cheese and jalapeños. Mix together until the cream cheese is soft and all ingredients are well mixed.
- Turn off heat and stir in cheddar cheese.
- Preheat your oven to 400 degrees Fahrenheit.
- Spread a thin layer of the chicken mixture over one half of each tortilla and roll it up tightly. Place each rolled taco on a baking sheet with the seam side down.
- Melt the remaining 2 tbsp of butter and brush a little over each taco.
- Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
- Remove from the oven and let cool for a minute or two before serving.
- Serve with your favorite side dish and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.landolakes.com
My mom has made a name for herself in the hot pepper realm with her garden grown habaneros, jalapeños, and thin-n-hots. This has spoiled my husband who loves all things spicy and now gauges meals on just how hot he can make them… Being pregnant I’ve shied away from the “40 habanero hot sauce” and “peach habanero ketchup.” Seriously, you could only get me to eat a hot pepper now-a-days smothered in cheese and bacon. That is where the inspiration started for this pizza. There is some serious heat in this recipe but it is tamed considerably with a cream cheese/ monterey jack cheese base. Those of us who are not pregnant can tame the heat even more with a bleu cheese dressing drizzle, adding an insane amount of flavor. This pizza is really savory and hit the spot with a thin crunchy crust. This was a new crust recipe because I forgot to buy yeast at the store. It’s not my favorite pizza dough but with all the flavor the toppings provided it was not an issue.
*NOTE: The nutritional values provided below include the homemade crust. These values as well as cooking time will vary depending on if you hand roll your own pizza dough or purchase a pre-made crust.
Makes: 2 Pizzas/16 slices Calories: 306.78 per slice Carbs: 26.25 per slice WW PointsPlus Value: 8 points per slice
Prep time: 15 minutes Cook time: 30 minutes TOTAL TIME: 45 minutes
- 4 cups of all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup olive oil
- 1 + 1/3 cups of water
- 1 pkg of bacon, I used the low sodium stuff
- 2 jalapeños, sliced
- 2 shallots, sliced
- 1 bar of cream cheese softened
- 2 cup bag of shredded monterrey jack cheese.
- Preheat oven to 425
- In a large bowl combine flour, baking powder, salt, olive oil, and 1 + 1/3 cups of water. Mix until smooth. You may need to use your hands to knead it together towards the end of mixing.
- Divide the dough into two balls and roll them out onto separate greased baking sheets.
- Poke holes into the rolled out dough to avoid bubbling.
- Bake for 15 minutes or until cooked through. You will be putting them back into the oven to melt the cheeses so you don’t want it to be too “browned”
- While the crust is baking cook up the bacon until nice and crisp. Transfer bacon to a plate and when cooled crumble.
- Spread half of the cream cheese over each of the pizza pies. (one half per pie.. Using the entire bar of cream cheese)
- Sprinkle half of the shredded monterrey jack cheese over each of the pies. (one half of the bag per pie.. Using the entire bag of cheese.
- Spread the sliced shallots and jalapeños over the pies and top with the crumbled bacon.
- Bake again until cheese begins to bubble, approximately 5-8 minutes.
- If you want to drizzle bleu cheese dressing do it now. Cut into slices and enjoy!
*Photo is an original belonging to me
*Original recipes found at http://www.recipes.sparkpeople.com for the crust and http://www.damndelicious.net for the jalapeño popper pizza inspiration.
It’s that lovely time of year when pintrest is FILLED with seasonal soup/stew recipes. I came across this fantastic recipe from http://www.familyfreshmeals.com and knew it would be my first soup of the season. Seriously, who wouldn’t love a cheeseburger inspired soup? My family loved it and I am certain we will be making it a few more times before winter is over. The flavor was described as “creamy cheeseburger.” Everyone had seconds and we still have left overs for lunch.
NOTE: Since we’ve moved back to Pennsylvania I have the added adventure of trying to tailor my recipes to fit my parents’ dietary needs. My dad is diabetic which is why you will now see Carb values, and my mom is doing weight watchers which is why you will now see the PointsPlus values. I hope these extra calculations I’m providing will help not only my parents but also anyone else who clicks on this blog with dietary needs. That being said, I am aware this is a “high carb”/”high points” recipe. Please, please, please change ingredients as you see fit. Substitute turkey for beef, turkey bacon for regular bacon, low fat cheese for shredded cheese, etc… I am making it as close to the original for the first time to gauge taste so in the future I can substitute things and see what I can change without sacrificing too much flavor.
Serves: 8+ Calories: 448 per serving Carbs: 39.5g per serving WW PointsPlus Value: 13 points per serving
Prep Time: 30 min Cook time: 7 hr (low) Total Time: 7hr 30m
- 1 cup onions, diced
- 1 lb lean ground beef
- 1 (14.5 oz) can of fire roasted diced tomatoes
- 4 cups of chicken broth
- 1/2 cup of celery, chopped
- 1 cup of carrots, sliced
- 2 cups of white potatoes, cubed
- 8 oz of cream cheese, cubed
- 4 cloves of garlic, minced
- 1 tsp salt
- 1/2 tsp back pepper
- 1 tsp dried basil
- 1 tsp dried parsley
- 2 cups shredded sharp cheddar cheese
- ¼ cup flour
- 1 cup milk
- 1/2 package of bacon, cooked and crumbled to garnish (reserving a little bit of the grease to stir in for flavor)
- Sautee onions over medium high heat. Before they start to become translucent add your ground beef and cook until the meat is no longer pink in the middle.
- Add the onion/beef mixture to your crockpot along with the diced tomatoes, chicken broth, celery, carrots, potatoes, cream cheese, garlic, salt, pepper, basil, and parsley. Stir to mix the ingredients in together.
- Cook on low for 7 hours
- Before cooking time is up, fry up the bacon reserving a bit of the grease. Also, mix together the milk and flour until there are no lumps in the mixture. Add the bacon grease, flour/milk mixture, and shredded cheese.
- Continue to cook until the cheese is melted
- Spoon a healthy serving into bowls, garnish with bacon and anything else you would garnish your burger with
*Photo is an original belonging to me
**Original recipe found at http://www.familyfreshmeals.com
There is no combination better then strawberries and chocolate, but we’ve all experienced the struggle of how messy chocolate dipped strawberries can be. Take a bite out of a chocolate dipped strawberry and you’re likely to have chunks of chocolate falling to the floor. Even making them can be a hassle and epic fail because melted chocolate clumps as it cools. I’ve got the perfect recipe for you if you want to enjoy chocolate strawberries without all the trouble. These chocolate filled strawberries are amazing because the filling is creamy and not “hard.” It is an awesome twist to the traditional idea of chocolate covered strawberries. I used the whipping cream we had left over to make a fluffy whipped cream that I piped on top of the strawberries so that step is completely optional. These are extremely simple to make and so worth it!
Serves: approximately 2 dozen Calories: 120/strawberry Time: 25 minutes assembly + 1 hour cooling time
- 24-36 medium strawberries
- 1 cup semi sweet chocolate chips
- 2 tbsp heavy whipping cream
- 4 oz cream cheese, room temperature
- 1/4 cup powdered sugar
- Remove stems and hollow out the middle of the strawberry to create small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end. Discard hollowed out strawberry bits and bottom cuts.
- Put morsels and cream in small, microwave-safe bowl. Microwave on high for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly.
- In a different bowl mix cream cheese and powdered sugar. Beat until creamy then stir in the melted chocolate mixture.
- Take this mixture and spoon in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberries, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour.
- For best flavor, consume within 24 hours.
- OPTIONAL: Using this recipe (whipped cream recipe) make some whipped cream and when it is nice and fluffy pipe it on top of the strawberries like pictures above.
*Photo is an original belonging to me
*Recipe adapted from www.verybestbaking.com
Before I go into my mini-review of the recipe I want to admit to the terrible quality of the photo accompanying this entry. I made these on Halloween and my little monster (literally… Chance was Mike Wasowski from Monsters Inc for Halloween) was eager to go trick or treating. I usually take a couple photos and choose the best one but this time I took one and it came out really crappy. So please excuse that. Onto the recipe… This one was a hit! I tend to find awesome appetizers and make them for dinner. This one starts out creamy and flavorful but by the time you swallow your bite this wonton will kick your tastebuds into heat overdrive! I used a mixture of spicy jalapeños and carrots to really add heat.
Makes: approx 20 wontons Calories: 84.25/wonton Time: 30 mins
- 8 oz cream cheese, softened
- 1 cup shredded Monterrey Jack cheese
- 1 (4oz) can of sliced jalapeños, chopped (I used a can of jalapeños and carrots)
- 2 cloves of garlic, minced
- 3 green onions, chopped
- 1 package of wonton wrappers
- cooking spray
- Preheat oven to 350 degrees F
- In a large bowl mix together cream cheese, Monterrey cheese, jalapeños, garlic and green onions.
- Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with wet fingers.
- Arrange wontons on a baking pan and spritz with a little bit of cooking spray. Bake for 10-12 minutes or until edges turn golden brown.
- Let cool for a minute and enjoy!
*Recipe belongs to http://www.allrecipes.com
**Photo is an original taken by me
I hope everyone had a great Thanksgiving yesterday. We had a fantastic day with great food and wonderful company. It was the first Thanksgiving that I hosted so I went a little crazy and made tons of homemade food. This dish has everything one could ever want in a corn side dish. It’s creamy AND crunchy! If you like creamed corn you will go nuts for this…Even if you don’t like creamed corn you’ll fall in love with it! This recipe makes a huge amount. I was able to give out leftovers and have a whole tupperware full of it for myself. I will definitely be making this again. Original recipe found at myrecipes.com
– 8 slices of bacon , chopped
– 4 cups of sweet corn kernels
– 1 medium white onion, chopped
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1-8oz package of cream cheese, cubed
– 1/2 cup of half and half
– 1 tsp sugar
– 1 tsp salt
– 1 tsp pepper
1.) Cook chopped bacon in a large skillet until crisp. Remove bacon and drain oil (on bacon not in the skillet) with paper towels.
2.) Keep 2tbsp on bacon grease and sauté the corn, onion and bell peppers over medium-high until tender (about 6 minutes.)
3.) Add cream cheese and half-and-half. Stir until cream cheese melts. Stir in sugar, salt and pepper.
4.) Top with bacon and serve
*Original recipe found at myrecipes.com
**Photo is original taken by me