Shrimp and Cream Cheese Stuffed Jalapenos Wrapped With Bacon


I got this recipe from my friend Tanya Torline. It looks delish and I don’t want to misplace the recipe so i am sharing it here!
 
‎20 fresh jalapeno peppers
1 lb. bacon
1 pkg. cream cheese
1 T. minced garlic
cooked, peeled and deveined shrimp

Preheat an oven to 350 degrees. Cut bacon strips into thirds; set aside. Cut the stem off each jalapeno then cut in half; remove the seeds. Mix minced garlic and cream cheese together in a small bowl. Spoon the mixture into the jalapeno pepper halves, filling each about 3/4 full. Insert a whole shrimp into each cream cheese-filled jalapeno. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick. Bake until the bacon is browned and crisp, 25 to 30 minutes.

Southwest Chicken and Potato Casserole


Southwest Chicken and Potato Casserole

2 pounds chicken, cooked and cut up

3 potatoes, diced

1 onion, diced

1 can cream of chicken soup

1 can pinto beans

1 cup diced green chili

1 tbs powdered red chili

1 cup shredded cheddar cheese

1 cup french fried onions

salt, pepper, garlic to taste

butter

 

1. Heat oven to 350 degrees.

2. Butter a 13 x 9 pan. Put diced potatoes along the bottom of the pan.

3. Put chicken on top of potatoes.

4. Mix together soup, beans, onion, green chili, red chili and 1 cup water. Add seasonings to taste. Pour over chicken.

5. Cook uncovered for 45 minutes. Top with cheese and french fried onions. Cook for an additional 15 minutes.

Almond Joy Cookies


This is what happens in my house when my hubby gets a chocolate craving. I don’t usually like to bake cookies but can’t resist the fun of tinkering with a recipe. I printed out the chocolate chocolate chip cookie recipe from this blog, then I added coconut and almonds. The result was delicious!

Almond Joy Cookies

Ingredients

1 cup softened butter

1 1/2 cup white sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa powder

3/4 tsp baking powder

1/4 tsp salt

1 cup chocolate chips

1 cup coconut

1/2 cup slivered almonds

Directions

1. Preheat oven to 350 degrees F

2. In a large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Add flour, cocoa, baking soda, and salt gradually and mix thouroughly. Mix in chocolate chips, coconut and almonds. Drop by rounded teaspoonsful onto ungreased cookie sheet.

3. Cook for 8-10 minutes or until set.

4. Enjoy!

Black Bottom Cupcakes


Black-Bottom Cupcakes
David Lebovitz’s The Great Book of Chocolate via Leite’s Culinaria

Yield: 12 cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped*

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling:
Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:

1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.

2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.

3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

4. Divide the batter among the muffin cups.* Spoon a few tablespoons** of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.

5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

* Whoops! I plum forgot this step. I had even chopped the chocolate and everything. I just forgot to add it. I think I was too excited about the dolloping.

* I used a small (1-3/8 inch across), spring-loaded ice cream scoop for this and it came out to three scoops per cupcake.
** I used the same scoop for this step and came out to two scoops per cupcake. Next time I might try a little less—perhaps 1.5 scoops (which would leave some left over, yes)—for a more centered, offset white middle.

Chicken Barley and Corn Salad


Chicken Barley and Corn Salad
 
This main dish summer salad is not only beautiful and delicious, but very good for you. You could substitute just about any fresh summer vegetable for the corn and tomatoes in this salad.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup medium pearl barley
  • 2 cups chicken broth
  • 2 cups frozen corn, thawed and drained
  • 2 cups grape tomatoes
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups chopped cooked chicken breast
  • 1/4 cup sliced green onions
  • 2 Tbsp. Dijon mustard
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped cilantro or basil
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Preparation:

Cook barley as directed on package, using chicken broth for the liquid, and drain if necessary. Combine with corn, tomatoes, peppers, chicken, and green onions in large bowl and toss.Combine remaining ingredients in small bowl and whisk to combine. Pour dressing over salad and toss gently. Chill in refrigerator 2 hours before serving. 6 servings.

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