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.
It is no big secret that I love to egg roll and wonton everything. Just scroll through this blog and you will see that I cook with wonton and egg roll wrappers quite a bit. That said, burgers are just one thing I’ve been apprehensive about “egg-rolling.” This recipe has been floating around Pinterest for quite some time, but it never truly appealed to me. Finally, one night I was scrolling through Pinterest when my husband saw it, and he HAD to have it. I will admit that he has great taste so I went with it. I’m glad I did because these egg rolls are delicious. They will likely be put in regular dinner rotation at my house. Now let’s get down to it. Although I’m not being paid to talk about it, the gourmet burger seasoning makes the beef super savory and sets these babies off! The diced pickles bring a crisp texture and the burger sauce is the perfect creamy “dip-able” addition. I like that the wrapper is filling enough to make this feel like an actual burger, but light enough to be able to eat two of these without guilt. I came into this recipe a skeptic, and left ready for seconds. This recipe was adapted from Will Cook for Smiles which is another gorgeous recipe blog.
Time: Approximately 1 hour
Serves: 12 egg rolls
Ingredients for Egg Rolls:
- 1 Tbsp canola oil
- 1 lb ground beef
- 1 medium/large yellow onion, chopped
- 1tbsp gourmet burger seasoning (I used Weber’s)
- pinch of salt and pepper
- 6 slices of cheese (this depends on what you like on your burger I used thin sliced cheddar)
- 1/2 cup chopped sweet pickles
- egg roll wrappers
- 3 tbsp canola oil to brush over the egg rolls when baking
Ingredients for Burger Sauce:
- 1/4 cup mayo
- 1 Tsp tomato paste
- 1 garlic clove pressed
- 1 tsp paprika
- Salt and fresh cracked black pepper
- Preheat oven to 400 F
- In a large pan heat the oil over medium. Add the onion and saute until translucent.
- Add in ground beef and cook until no longer pink.
- Remove the beef from heat and stir in the burger seasoning, salt/pepper, cheese and sweet pickles.
- Once the cheese is melted through and the beef mixture is well combined start assembling your egg rolls.
- If you are not used to assembling egg rolls here is a really helpful link to guide you. You will notice this recipe uses an egg wash which I don’t use. How to roll
- After rolling each one place them seam side down on a baking sheet. Brush the rolls with oil and bake for 20 minutes flipping them 1/2 way through.
- While the egg rolls are baking mix together all of the sauce ingredients in a bowl and refrigerate until ready to serve.
- Let the egg rolls cool for a minute than dish and enjoy!
- If you plan to have these as left overs they should be re-heated in the oven. It is possible to heat in the microwave but it is just not the same.
*Photo is an original belonging to me
Blueberry muffins with sugar on top, could this recipe be any more “comfort food from mom’s kitchen?” Baking is something I don’t do very often because, honestly I’m not the greatest baker. It is an exact science and I’m more of an “add-a-pinch-or-two-more” kind of cook. I will say that I have gotten better at making muffins, so who knows maybe there is hope for me! These babies have a great texture. I can only describe them as the traditional cake-y, dense and sweet muffins you would find at your local bakery. I think the trick is to use sour cream to get just the right texture. The sugar on top is an added touch I remember my mom adding to her chocolate chip muffins when I was a kid. It is crunchy, sweet nostalgia my friends. I recommend doubling the recipe if you are baking for a whole family. You can also get more muffins if you use smaller “cupcake style” baking cups. Just adjust the time if you are using smaller cups so you don’t burn the muffins. I will usually make these on Sunday to enjoy them throughout the week for breakfast, that is if they make it that long! This recipe was inspired by http://www.yammiesnoshery.com. I highly suggest you check out their site. They explain why you need to use the right amount of each ingredient and how it can go wrong if you use too much or too little. I found it very informative.
Makes: about 8 large muffins Calories: 329 per muffin Time: 1 hour
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup milk, I used 2%
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 carton of fresh blueberries
- sugar to top, I did not account for this in the calories because my perfect amount of sugar topping is more than likely different from everyone else’s. Be aware of this if you are counting calories and add what you need.
- Preheat your oven to 375 degrees Fahrenheit and spritz your muffin tin with cooking spray
- Combine sugar, egg, oil, milk and vanilla in a large bowl. Add the flour, salt and baking powder and stir until just combined. Try not to get too crazy mixing as you don’t want to overmix the batter.
- Fold in the sour cream and blueberries being careful not to chop up the blueberries in the process. Continue to fold/mix until the sour cream is just mixed in.
- Place baking cups into your muffin tin and fill each cup leaving about 1/2 an inch to the top. Top each muffin with as much sugar as you think is necessary 😉
- Bake for 25 minutes and remove from oven to check readiness with a toothpick. To do this check just insert a toothpick into the center of each muffin and if it comes out without any gooey muffin residue they are done. If there is gooey muffin residue continue to bake for a few more minutes and perform the check again.
- Serve up with your favorite fruit, yogurt, coffee, or whatever tickles your fancy!
*Photo is an original belonging to me
*Recipe adapted from http://www.yammiesnoshery.com
I tend to make major leaps after a small success. I pulled off a grilled romaine salad so I got cocky and took my grilling challenge to wings. I would be lying if I said I wasn’t a little terrified. Additionally I’ll be honest and admit that the emergency water bottle was used a handful of times to put out small rack fires.. However I pulled it off and these wings were yummy. Who knows what’s next in my grilling adventure. Tri-tip anyone?
These wings are spicy and tangy. The original recipe called for a Scotch Bonnet chile pepper which is reportedly much hotter then the habanero pepper I used. If you like really really hot wings then I suggest finding said pepper and using it in this recipe. Our grocery store does not carry it so I had to substitute. I also shared some wings with my neighbors who are connoisseurs of all things chicken wings and they suggested rounding out the sauce with something sweet such as honey. I will certainly heed this advice and cannot wait to make these again. As for the grilling process, this recipe is pretty easy to follow. You season the wings, grill them, and toss them in sauce. Done deal! These will be great for the upcoming Super Bowl and quickly approaching summer barbecues.
Serves: 4 Calories: 460 per serving Time:25 minutes
- 2 lbs chicken wings, we bought party wings already cut
- 2 tbsp olive oil
- salt and pepper
- *optional* any chicken rub you like, I used garlic powder, onion powder and a pinch of poultry seasoning
- 1/4 cup distilled white vinegar
- 1 large habanero pepper, minced (wear gloves when handling these hot peppers)
- 2 tbsp yellow mustard
- 2 tbsp dried oregano
- scallions, chopped for topping
- Light your grill and heat to medium, approximately 350 degrees F
- Rub your wings with olive oil, salt, pepper and optional chicken rub.
- Put chicken on the grill and turn them occasionally cooking for 25-20 minutes. Times vary depending on the size of your chicken and how often you lift the lid of your grill to turn the wings. Do not open too much as it releases the heat and takes longer to cook your wings. You will know the chicken is done by cutting into one of the wings and finding that there is no redness near the bone.
- While your wings cook prepare the sauce by mixing together the vinegar, habanero, mustard and oregano in a large bowl.
- Once wings are done and have a nice char add them to the bowl with sauce and toss coating them evenly.
- Top the wings with chopped scallions and enjoy!
*photo is an original belonging to me
*Recipe adapted from:
Schlesinger, Chris. Willoughby, John. “Jerk Wings from Hell.” Grill It!. Ed. Louise Abbott, Marek Walisiewicz, Kati Dye. New York: DK Publishing, 2008. 165. Print.
Perry occasionally invites his band mates and their wives over for dinner. Since they put up with him and his crazy antics during the 80s I feel like I really owe them 🙂 Because of my deep appreciation for them all I try to make dinner really special. We don’t usually make sweets unless we have guests because frankly I’m terrible at baking. These mini cheesecakes were good because they required minimal work on my part and were delicious.
Serves: 48 minis Calories: 95 per mini Time: Approximately 45 mins
- 1 (12 oz) package of vanilla wafers
- 2 (8oz) packages of cream cheese, room temperature
- 3/4 cup white granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 (21oz) can of cherry pie filling
- Preheat oven to 350 degrees Fahrenheit
- Line mini muffin tins with mini paper liners. If you do not have a mini muffin tin just set the paper liners on a baking sheet. Put a vanilla wafer at the bottom of each liner.
- In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy.*It helps to soften the cream cheese for a few seconds in the microwave.
- Fill each mini paper with mixture almost to the top. If not using a mini muffin tin do this very carefully.
- Bake for 15 minutes and let cool.
- Top with a few cherries and filling.
*Photo is an original belonging to me
We love hummus and find our homestyle recipe to be better then the store bought stuff. This recipe isn’t exactly creamy because it is hand mixed, and that is one of the things we love most about it. Every bite is different with chunks of tomato, chickpea and garlic. I’m seriously about to go break some out of the fridge just talking about it. It’s that good! We like to make it not only for ourselves but as an appetizer for when we have friends/family over. Definitely a crowd pleaser!
Serves: a ton Calories: 30 calories/ tbsp Time: 15 minutes
- 2 (15oz) cans of chickpeas (garbanzo beans)
- 1 medium jar of sliced sun-dried tomatoes in olive oil
- 4 cloves of garlic, minced
- 1/2 tsp dried basil
- 1/2 tsp parsley
- 1/2 tsp dill seed
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- Rinse and drain beans.
- In a microwave safe bowl heat chickpeas for approximately 1-1.5 minutes
- Mash chickpeas with something like a meat mallet or potato masher. They will be hot so please be careful
- Once it’s cooled a bit add 1/2 of the jar of tomatoes and oil (you can use more if it suits your taste but at least use half of the jar), garlic and spices.
- Mix it all together and serve with a drizzling more of the tomato olive oil overtop.
*Photo and recipe are originals. Feel free to use recipe on your own blog but please link it back to my blog for credit.
Does this even need a description? Perfect, heavenly, dangerous, mouthwatering, delectable… Should I go on? These babies are the absolutely perfect ending to a great meal. I would only suggest making sure you have a ton of people with you to eat them because they are addictive! This recipe really saved me because I cannot bake to save my life! Thank you http://www.mybakerlady.com for this wonderfully perfect no bake recipe 🙂
Serves: 15 Calories: 389/bar Time: 5 minutes for assembly and 1 hour chill time
- 1 cup of butter, melted
- 2 cups of graham cracker crumbs
- 2 cups powdered sugar
- 1 cup peanut butter
- 1.5 cups of milk chocolate chips
- In a large bowl mix together the butter, graham crackers, sugar, and peanut butter. Mix well
- Press evenly into a 9×13 baking pan.
- In a microwave safe container melt chocolate chips in 30 second intervals mixing between intervals. (Mine took a 30 second zap and then an additional 20 second zap.)
- Scoop melted chocolate over the pressed peanut butter mixture. Evenly spread chocolate over with a knife of the back of a spoon.
- Refrigerate for an hour before serving and cut into 15 squares
*Original recipe belongs to http://wp.me/pr0i6-Ko
**Photo is an original belonging to me