Ingredients:
1 lb ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno Chile peppers
2 cups fresh grated Parmesan cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Drain sausage and place in a medium bowl. Mix with the cream cheese and Parmesan cheese.
4. Cut jalapenos in half lengthwise. Remove the seeds (make sure and wear rubber or latex gloves). Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. (if you have left over stuffing it freezes really well)
5. Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes. This makes about 60 poppers.
These are my favorite appetizer's to make! Enjoy
Sunday, May 2, 2010
Monday, September 21, 2009
Pecan Cheescake Pie
Prep:
15 min., Bake: 55 min., Cool: 1 hr.
Yield:
Makes 8 servings
Ingredients:
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Directions:
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
15 min., Bake: 55 min., Cool: 1 hr.
Yield:
Makes 8 servings
Ingredients:
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Directions:
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Easy Blackberry Cobbler
Yield:
Makes 6 servings
Ingredients:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Directions:
1. Preheat oven to 375°.
2. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal.
4. Sprinkle over fruit.
5. Drizzle melted butter over topping.
6. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
Makes 6 servings
Ingredients:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Directions:
1. Preheat oven to 375°.
2. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal.
4. Sprinkle over fruit.
5. Drizzle melted butter over topping.
6. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
Mac & Cheese
Yield:
Makes 8 servings
Ingredients:
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Directions:
1. Cook macaroni according to package directions; drain well. Set aside.
2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
4. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes.
5. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
6. Bake at 350° for 45 minutes or until golden brown.
*20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
Note: You can use Kraft Cracker Barrel Sharp Cheddar Cheese.
Makes 8 servings
Ingredients:
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Directions:
1. Cook macaroni according to package directions; drain well. Set aside.
2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
4. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes.
5. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
6. Bake at 350° for 45 minutes or until golden brown.
*20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
Note: You can use Kraft Cracker Barrel Sharp Cheddar Cheese.
Sweet Potato Casserole
Yield:
Makes 6 to 8 servings
Ingredients:
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
3. Spoon potato mixture into a greased 11- x 7-inch baking dish.
4. Combine cornflakes cereal and next 3 ingredients in a small bowl.
5. Sprinkle diagonally over casserole in rows 2 inches apart.
6. Bake at 350° for 30 minutes.
7. Remove from oven; let stand 10 minutes.
8. Sprinkle alternate rows with marshmallows; bake 10 additional minutes.
9. Let stand 10 minutes before serving.
Makes 6 to 8 servings
Ingredients:
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
3. Spoon potato mixture into a greased 11- x 7-inch baking dish.
4. Combine cornflakes cereal and next 3 ingredients in a small bowl.
5. Sprinkle diagonally over casserole in rows 2 inches apart.
6. Bake at 350° for 30 minutes.
7. Remove from oven; let stand 10 minutes.
8. Sprinkle alternate rows with marshmallows; bake 10 additional minutes.
9. Let stand 10 minutes before serving.
Monster Eyes
This is a great Halloween Appetizer!
Prep:
20 min., Bake: 18 min. per batch
Yield:
Makes about 4 1/2 dozen
Ingredients:
3 cups Bisquick all purpose baking mix
1 lb. ground hot pork sausage (Jimmy Dean)
1 (8 oz.) block of Muenster cheese
1 (7 oz) Pimiento-Stuffed Spanish Olives
Preparation:
1. Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended.
2. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets.
3. Press 1 pimiento-stuffed Spanish olive deeply into center of each ball.
4. Bake at 400° for 15 to 18 minutes or until lightly browned.
Prep:
20 min., Bake: 18 min. per batch
Yield:
Makes about 4 1/2 dozen
Ingredients:
3 cups Bisquick all purpose baking mix
1 lb. ground hot pork sausage (Jimmy Dean)
1 (8 oz.) block of Muenster cheese
1 (7 oz) Pimiento-Stuffed Spanish Olives
Preparation:
1. Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended.
2. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets.
3. Press 1 pimiento-stuffed Spanish olive deeply into center of each ball.
4. Bake at 400° for 15 to 18 minutes or until lightly browned.
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