July 30, 2010

Bacon Wrapped Jalapeno Poppers

Tomorrow my little man is going to be 4 months old!  Where DOES the time go?  I still haven't figured that one out.  It seems like I just had him yesterday.  Heck, it seems like just last year my oldest daughter was in diapers at that...but, now she's 10!  Sigh.  

Everything has started to quiet down in the house.  My daughters are supposed to be asleep in the bed, but I doubt they are.  I'm sure that they are up there whispering to each other.  But, that's quite alright because at least they aren't fighting!  This past week it seems like they have gotten on each other's nerves more than anything.  My husband is snoring away, and little man is fighting sleep beside of me.  He can't decide if he'd rather watch the Lifetime movie with me, or fall asleep on Mommy's bed.  Wait.  I think he decided.  Sleep prevailed.

For supper tonight, I made a boneless turkey breast, loaded mashed potatoes, & bacon wrapped jalapeno poppers.  I adore these little jalapenos.  They are SO good, and I have never been able to resist popping a few in my mouth before I put them on the table & ring the dinner bell.   Well, OK - we don't have a dinner bell - we have a dinner air horn.  Yes, air horn!  I can sound the alarm for dinner, and my daughters can hear me from clear across the subdivision & come running!  

Well, look at me...rambling again!  Let's get started on that recipe for these jalapenos that are crammed full of yummy-ness!

Let's start off with ingredients.  You will need 10-15 large jalapenos, a package of thick sliced bacon, a large handful of shredded cheese of your choice, 8oz softened cream cheese, a few green onions, a good sprinkling of paprika, barbecue sauce & toothpicks.

Cut your jalapenos in half & scoop out the seeds & membranes.  I like to leave the stems attached because it gives it a little handle, and well - I think it looks pretty.

Combine softened cream cheese, a good handful of shredded cheese, a few diced green onions, and paprika.  

Now stuff that inside of your hollowed out jalapenos.

Time for the bacon.  Cut each slice of bacon in half, and wrap it around the stuffed jalapeno.  Secure it with a toothpick.  Place the stuffed & wrapped jalapenos on a wire cooling rack set on top of a baking sheet.  I wrap my baking sheet with tin foil & spray down the rack with a bit of Pam.  

Now brush on some barbecue sauce nice & thick.

Bake at 275 for 1 hour.  

Bacon Wrapped Jalapeno Poppers


  • 10-15 large jalapenos
  • 8oz cream cheese, softened
  • 1 cup shredded cheese of your choice
  • 3-4 green onions, diced
  • 1 pound of thick sliced bacon, sliced cut in half
  • paprika to taste
  • barbecue sauce to taste
  • toothpicks


Slice jalapenos in half & scoop out the seeds & membranes with a spoon.  Combine cream cheese, shredded cheese, green onions, & paprika in a bowl.  Stuff your jalapenos with the mixture.  Wrap each stuffed jalapeno with a bacon half.  Secure with a toothpick, & brush with a good helping of barbecue sauce.  Cook at 275 for 1 hour on a wire cooling rack placed on top of a baking sheet.

July 29, 2010

Easy Peasy Lemon-Blueberry Jelly

Today has been one of those days that I am so very thankful that I invested in a ring sling for my baby boy!  I have not been off my feet for more than 5 minutes all day.  In between cooking 3 meals, canning 8 quarts of pickles & several jars of lemon blueberry jelly, homeschooling my 2 daughters, caring for my little man, household chores, running errands, etc - I am exhausted!  But, give or take a few things - these are normal days for me, and I wouldn't have it any other way!  Each day is a true blessing.

I made a trip to the farmers market today.  They are only open on Tuesdays, Thursdays, & Saturday - and I am usually there at least 2 out of 3 of those days.  I just love being able to purchase fresh from the local farmers as often as possible.  This year I have really gotten into canning too that way I can have some of it when it is out of season.   The farmers market has been overloaded with fresh blueberries lately, so I have really been stocking up on them because I just love them so much.  Use some & freeze some.  I have made practically everything you can make with them this season, except for blueberry jelly.  Well, that is until today.  With my daughters nearby, I just couldn't make this fast enough.  They couldn't wait til it was done, and set up, so that they could have some of it.  They just loved it, and this recipe makes a good bit so that they can keep on loving it for months to come.  I hope that you all enjoy it as much as we are!

For this recipe, you won't need many ingredients.  Just 6 cups of fresh blueberries, 3 cups of sugar, & 2 (3oz) packets of lemon jello.  (Or Wal-Mart jello if you are cheap...I mean frugal...like me!)  Throw 2 cups of the blueberries into a food processor or blender, and process until smooth.  Put your 2 cups of blueberry puree & remaining 4 cups of whole blueberries into a large pan or saucepan.

Stir in 3 cups of sugar & bring to a boil over medium high heat.

Remove from the heat & mix in 2 (3oz) boxes of lemon gelatin (jello).

Make sure it is combined well so that the gelatin dissolves properly.  Now, transfer to clean sterile canning jars - leaving 1 inch of head space at the top, & seal in a 2 inch water bath!  

Happy Canning!

Easy Peasy Lemon-Blueberry Jelly


  • 6 cups fresh blueberries (4 cups left whole & 2 cups pureed)
  • 3 cups white sugar
  • 2 (3oz) packages of lemon gelatin


Combine the whole blueberries, pureed blueberries, & sugar in a large saucepan & bring to a boil over medium high heat.  Remove from heat & mix in the lemon gelatin.  Transfer to clean sterile jars, leaving 1 inch of headspace at the top.  Seal in a water bath, and store in a cool place.  

July 26, 2010

Caramelized Onion & Prosciutto Pizza

I adore the Pioneer Woman, Ree Drummond.  I have her cookbook & have made practically everything from it.  That said - I was on her website the other day & came across a recipe for 'Caramelized Onion & Prosciutto Pizza'.  I had never heard of such a combination, but the picture of her pizza looked SO good that I just had to give it a try.  It calls for fresh mozzarella, prosciutto, & onions caramelized in brown sugar.  Such a simple concept, & OH SO GOOD!  I made this for dinner tonight  & we (kids included) were just smitten with this little gem of a recipe.  You can find Ree's original post here.  You can also print it on her website as well.

Caramelized Onion & Prosciutto Pizza
  • 1 whole Pizza Crust
  • Olive Oil, For Drizzling
  • 1 whole Large Red Onion, Halved And Thinly Sliced
  • ¼ cups Brown Sugar
  • Kosher Salt To Taste
  • Parmesan Cheese, Grated
  • 10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
  • 8 slices Prosciutto (more To Taste)
Preheat oven to 500 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.

Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.

My pizza, before baking...

And again after baking!

This is definitely something that I will be making again.  Sooooo good!  You have got to try this one!

July 21, 2010

Blueberry Cupcakes - with Fresh Blueberries

I bought some blueberries on special this morning with intentions of making blueberry muffins.  As I was on driving home, the kids were asking me to make cupcakes - and an idea hit me.  Why not make blueberry cupcakes?  I haven't seen a recipe for any, but I figured it couldn't be that hard.  I just made a standard cupcake recipe & added a basic fresh blueberry puree sauce to it.  This is how I did it.

You will need 1 pint of blueberries for these scrumptious cupcakes.  

Add your pint of blueberries (reserving a few for garnish if you desire) to a food processor along with 1/4 cup sugar & 1 tablespoon of cornstarch & process until smooth.  Pour your blueberry puree into a small saucepan & bring to a boil on med-high heat.  

Boil for about 5 minutes, or until thickened.  Then remove from the heat to allow it to cool.  While I made my batter, I actually put the puree into the freezer so it would chill faster.

Now, onto our cupcake batter. You will need to cream together 1 stick of butter & 1 cup of sugar.

Beat in 2 eggs - one at a time.

Add in 1 tablespoon of vanilla extract.

Whisk in 1 3/4 cup of self rising flour & 3/4 cup of milk.

Fold in your cooled blueberry puree.

Using an ice cream scooper, divide your batter evenly among your cupcake liners, filling about half way full.

Bake at 350 degrees for 15-18 minutes.

Let cool on a baking rack before frosting.

Let's get started on that frosting now!  I made cream cheese frosting to top it off.  Cream together 16oz of cream cheese,1 stick of butter, & 1 teaspoon vanilla extract - then beat in 2 cups of sifted confectioners sugar until creamy.  

I decided to add a little blue food coloring for fun.

Pipe or spread on your frosting & decorate as you please.  I used some fresh blueberries on some & pink sprinkles on the others per request of my 2 daughters!

Enjoy - Happy Baking!

Blueberry Cupcakes


The Cupcakes:

  • ½ cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 ¾ self rising flour
  • ¾ cup milk
  • 2 tsp. vanilla
  • ½ cup blueberry puree (recipe below)

Blueberry Puree:
  • 2 cups  fresh blueberries
  • ¼ cup sugar
  • 1 Tbsp. cornstarch
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees.  

Combine 2 ½ cups blueberries and 1 tablespoon cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly.  Cool before using in cupcakes.

Cream together butter & sugar.  Beat in eggs one at a time.  Add vanilla.  Add flour mixture, alternating with milk on medium speed with an electric mixer. . Stir in puree until incorporated.. Using an ice cream scoop, add into paper liners until ½ to 2/3 full. Bake for 15-18 minutes. Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

July 20, 2010

Baked Scallops

Today hasn't been my most productive day at all by far.  I started off by sleeping way later than I planned on.  I didn't get laundry done.  I didn't make the muffins I had intended to.  I didn't finish unpacking the rest of our stuff.  I did, however, vacuum - sweep & mop - enjoyed a visit from my best friend - and made an amazing dinner.  All of that HAS to make up for my unproductive-ness. Right?  I'd like to think so. 

Tonight, I felt like scallops.  Scallops make me happy, my oldest daughter happier, & the husband happiest.  Unfortunately, they make my younger daughter sad.  

"But I don't like scallops, Mommy'  she says.  

I said 'You haven't even tried them yet'.  

She replies 'I know.  I just don't think I'll like them because they'll taste like seafood'

Sigh.  Maybe one day she'll like seafood like the rest of us does.  Until then, I will just have to continue with my threats that she won't get dessert unless she eats it all.  That always does the trick (although she complains the whole way & takes about 50 million years to clean her plate).  

Now where was I?  Oh right!  Baked Butter Scallops!!  MmmMm  

You will need to melt 4 tablespoons of butter, & pour it into a 2 quart casserole dish. 

Stir in about 1.5 pounds of bay scallops that have been rinsed & drained.

In a separate bowl, combine 1/2 cup breadcrumbs, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 teaspoon dried parsley, 3 cloves of minced garlic, & 1/3 cup Parmesan cheese.

Sprinkle the mixture on top of your scallops.

Bake at 400 degrees for 20 minutes.  The top should be nice & brown upon removing from the oven.

Tonight, I served mine with a side of Pasta Alfredo & Cucumber Avocado Salad.  The Cucumber Avocado Salad was a result of doing an ingredient search for avocado, cilantro, & cucumbers - all which were in my fridge in desperate need of being used!  I was surprised by how good it was & so was my family.  My husband even requested I make the salad to go along with his packed lunch.  


Baked Butter Scallops


  • 4 tablespoons melted butter
  • 1.5 pounds bay scallops, rinsed & drained
  • 1/2 cup bread crumbs
  • 1/3 cup parmesan cheese
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp dried parsley
  • 3 cloves minced garlic

Preheat your oven to 400 degrees.
Pour the melted butter into a 2 quart casserole dish.  Stir in your scallops.  In a separate bowl, combine bread crumbs, Parmesan cheese, onion powder, garlic powder, paprika, parsley, & minced garlic.  Sprinkle the mixture on your scallops.  Bake for 20 minutes, until top is nicely browned.

July 18, 2010

Cheesy Ranch Potatoes

This has got to be my favorite potato dish (and my best friend's as well!).  It's so super easy too.

Cheesy Ranch Potatoes

Dice up several red potatoes into relatively small chunks.  I use about 3 pounds worth.  Dump them into a baking dish, sprinkle with chili powder, seasoning salt, & pepper.  Put several dollops of butter (or margarine) around the top of the potatoes.  Cover with tin foil & cook in an oven heated to 400 degrees for an hour.  

Remove from oven & throw on a couple handfuls of shredded cheese of your choice.  Then, drizzle on Ranch dressing to taste.  Stir it all together & put it back in the oven, uncovered, for 5 minutes.  

That's it.  Your done.  Easy, right?  Sometimes if I'm feeling fancy, I'll put on some broken up crispy bacon & green onions too.  Either way, it's so good!

July 17, 2010

Leftover Chili - Revamped

Remember that chili that I made last night?  Well, I had a good bowls worth of it leftover so I decided to make my kids' favorite thing out of leftover chili.  Sloppy dogs!  This is one of those extremely simple but yummy recipes that I love.  Now, this isn't just chili piled on top of a hog dog.  Those are good too, but those aren't sloppy dogs!  I came up with these a while back when I need to use some leftover chili, and I was tired of all the usual things to do with it.  I guess you can say it is kind of a mix between chili dogs & sloppy joes.  

First things first.  You will need to slice you up 8 beef hot dogs, 1 medium sized onion, & 3 cloves of garlic.  Drizzle a little bit of olive oil in a pan & saute your ingredients at medium heat til the weenies are brown.  

Now, stir in your leftover chili.

The next step might sound a little odd, but trust me - it's good.  These ingredients are actually what you use to make normal homemade sloppy joes with hamburger.  Into your skillet, add 1/2 cup brown sugar, 1/2 cup ketchup, & 1/4 cup yellow mustard.

Stir it all together, & let it simmer uncovered for about 15 minutes.  

Serve in hot dog buns by itself, or with your choice of toppings.  I like mine with sliced jalapenos & shredded cheddar cheese!



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