Recipes – Page 63

Jalapeno Cream Cheese Pinwheel Poppers

January 13, 2012 Nicole

As you can see from my picture I didn’t do a very good job of rolling my pinwheels. I was running out of time. My guest were about to start arriving and needed to move quickly. These turned out fantastic, but they were super-hot. I think next time I would cut the amount of jalapenos in half. If you like spicy hot then you will love the recipe just the way it is!

Ingredients:

1 package Cream Cheese (8 Ounce Package)
4 ounces, weight Canned, Diced Jalapenos (2 ounces for mild)
1 Tablespoon Sugar
8 ounces, weight Tube Refrigerated Crescent Rolls

Directions:

1. Preheat oven 375 degrees F.

2. Add cream cheese into a bowl along with diced jalapenos, and sugar.

3. Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well and set side.

4. Open up your tube of crescent rolls and place on your cutting board.

5. Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles.

6. With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have two rectangles per tube of crescent rolls.)

7. Spread your half portion of cream cheese on one of your rectangles, start with the long end of the roll, and get to rolling. Once it’s all rolled up, you will need to cut your log into 16 pinwheels.

8. Get a sharp knife and cut into 16 pieces. Place each pinwheel on a baking sheet

9. Bake for 12-15 minutes or until golden brown.

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Recipes

Baked Crab Rangoon

January 12, 2012 Nicole

I love this recipe, but in all honestly I per them to be fried rather than baked. I know baked is a much better choice, but there is something about fried rangoon that just taste amazing!

Ingredients:

1/8 tsp. garlic salt
1/8 tsp. Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz. (imitation) crab
3 oz. cream cheese

Directions:

1. In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.

2. Stir in crab and onion.

3. Place 2 teaspoons full in the center of each wonton wrapper.

4. Moisten edges with water; bring corners to center over filling and press edges together to seal.

5. Place on a baking sheet coated with non-stick cooking spray.

6. Lightly spray wontons with nonstick cooking spray.

7. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Makes 14 Crab Rangoon (2 per Serving)

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Recipes

Hot Bacon Cheese Dip

January 11, 2012 Nicole

This is a really great dip and believe me it was a hit with my guest. My only complaint is that once it baked there was a huge pool of oil from the cheese floating on top.

Maybe if I had baked it in a bread bowl it might have helped to absorbed some of the oil up making a better presentation. This would even be a great baked potato topper or served on top on baked potato bites.

Ingredients:

2 cups (8 ounces) Mozzarella cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
1 cup mayonnaise
1/4 cup finely diced green onion (adds great color)
7 bacon strips, diced and fried
1 garlic clove, minced
1/4 tsp. crushed red chili flakes

Directions:

Pre-heat oven to 350 degrees.
Combine all ingredients in a large bowl and mix well
Spoon into a baking dish.
Bake for 45 minutes or until heated through.
Serve with bread cubes or crackers.

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Recipes

Jalapeno Popper Dip

January 10, 2012 Nicole

If I told you I loved this recipe it would be an understatement. This dip calls my name at night while it was in the refrigerator. I could eat it hot or ice cold right out of the refrigerator. It’s insane! I did use 4 oz. of jalapenos but next time I would use 2 oz. of the regular and 2 oz. of the mild to keep the spice level down.

If you like it hot then follow the recipe as is or add more. I will tell you that by baking it the heat of the jalapenos will intensify. This recipe is simple wonderful!

Ingredients:

1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmesan cheese
1 (4 ounce) can sliced jalapenos (this can get super hot so adjust to taste)

Directions:

1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish.

2. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

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Recipes

Brussels Sprouts & Cauliflower Gratin

January 4, 2012 Nicole

I really loved this recipe! My only beef with it is that you can’t really taste the cauliflower because the Brussels sprouts really over power the dish. If you don’t like sprouts you will NOT like this recipe. I happen to love sprouts, but even when we were finishing up the left overs a few days later I thought the sprouts were a little stronger than I like. The bacon takes the cake in this recipe and just makes it into something really special.

I think you could do so much with the concept of this recipe by changing out the vegetables. I think potatoes and carrots would rock in this sauce!

Ingredients:

2 cups fresh cauliflower florets
2 cups fresh brussels sprouts, quartered
2 bacon strips, chopped
1/2 large sweet onion, chopped
2 garlic cloves, minced
1/8 cup all-purpose flour
3/4 cup milk
1/3 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook for 2-3 minutes or until crisp-tender; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Sauté onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 15 minutes.
Uncover and bake, uncovered, for 15-20 minutes. Yield: 8 servings.

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