Sunday, April 29, 2012

Recipe: Jalapeno Popper Dip

One of my most favorite things at a fast food restaurant, Jack in the Box, is the stuffed jalepenos you can order, with a side of buttermilk ranch dip. They are burning hot, oozing with cheese from the center.
I was on Pinterest awhile back and came across this Jalapeno Popper Dip recipe. I was so anxious to try this dip and see how well it compared. It turned out really good and satified my craving for stuffed jalapenos. I found it much better to serve this straight out of the oven and heat it up as necessary to keep it hot. It is served well with tortilla chips. 

Jalepeno Popper Dip
A hot cheesy dip inspired by the flavours of jalapeno peppers with a crunchy panko bread crumb topping.

Servings: makes 4-6 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 (4 ounce) can sliced jalapenos (pickled), drained
  • 2 jalapeno peppers, chopped (optional)
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
  • Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
  • Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
Recipe from: Closet Cooking
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Recipe: Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly with salt and pepper, put into crock pot.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from crock pot, leave sauce. 

Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. 

Stir to combine with sauce.

Replace lid and cook sauce on high for ten more minutes or until slightly thickened. 

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. 

Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

Recipe taken from: Six Sisters Stuff
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Monday, April 23, 2012

The Great Outdoors: Yard Projects and Progress

With all the gorgeous weather we are having here in the Northwest I have gotten myself into a few yard projects. You can check out the yard progress here.
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Friday, April 13, 2012

Random Post: Pampered Chef Kitchen Gadgets

At the end of March, I hosted a Pampered Chef party. I had never hosted one before but had been to a couple parties in the past. They were fun! The Pampered Chef Consultant will make a recipe, show the products off and tell a little bit about them, have prizes, eat food, hang with friends, and have fun.

Although I do not have many Pampered Chef items, but the ones I do have, I throughly enjoy! People that have had them for many years literally rave about them. One thing that is fun is bringing a catolog into work or when people look through the catalogs at a party and they start telling all the items they have and how much they love them.

So, here is everything I got from hosting my Pampered Chef party.
I am so looking forward to trying all my new items out.
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Monday, April 9, 2012

Recipe: Easy Fresh Fruit Tart

1 (9 1/2 by 9-inch) sheet puff pastry, thawed overnight in refrigerator
2 teaspoons sugar
1/8 teaspoon ground cinnamon
4 ounces cream cheese, softened
1/2 cup plus 2 tablespoons strawberry jelly
1 teaspoon vanilla extract
3 cups fresh berries

Turning Puff Pastry into a Tart Shell

Brush a 1/2-inch border along the edges of the pastry with water. Fold the long edges of the pastry over by 1/2 inch, then fold the short edges over by 1/2 inch.
Working lengthwise, lightly score the outer edge of all folded edges of the tart shell with a paring knife.

To prevent the center of the tart from puffing up in the oven, poke the dough repeatedly with a fork.

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Unfold thawed pastry onto baking sheet and, following photos at right, prepare pastry shell.

Combine sugar and cinnamon and sprinkle mixture over inside of tart shell. Transfer to oven and bake until pastry and sugar are deep golden brown, 15 to 22 minutes. Transfer to wire rack and let cool at least 1 hour.

While crust is baking, stir softened cream cheese, 2 tablespoons jelly, and vanilla in bowl until smooth. Refrigerate until ready to use. (Mixture can be made up to 2 days in advance; stir well before using.)

Spread cream cheese mixture over inside of cooled tart shell. Place remaining jelly in large microwave-safe bowl and microwave on high power until jelly melts, about 30 seconds. Add berries to bowl and toss gently until coated with jelly. Spoon berries over cream cheese mixture and refrigerate until jelly is set, at least 1 hour and up to 4 hours. Let sit at room temperature for 30 minutes. Serve.

Recipe from Cook's Country magazine August/September 2007
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Recipe: Melt in Your Mouth Chicken Breast

The chicken breasts is very moist and tender. This goes perfectly with a green salad and side of fresh cut corn or steamed carrots.

4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375 degrees for 45 minutes.

Recipe on
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