3-Ingredient Jalapeno Poppers

• 10 minprep time
• 30 mintotal time
• 3ingredients
• 16servings

Ingredients

1 can (8 oz) refrigerated crescent dinner rolls 

8 small jalapeno chilies

1 container (8 oz) garden vegetable cream cheese spread

Directions

Heat oven to 375°F. Separate dough into 8 triangles. 

Cut each triangle lengthwise into narrow triangles.

Cut jalapeno chilies in half lengthwise; remove seeds. 

Spoon cream cheese mixture into chili halves.

Place 1 stuffed chili half on shortest side of each triangle. 

Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.

Bake 14 to 18 minutes or until crescents are deep golden brown.

Note : 

Stir a couple slices of cooked and crumbled bacon into the cream cheese mixture before stuffing the jalapenos.

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Donut Mini Muffins

Ingredients

• ½ cup white sugar
• ¼ cup margarine, melted
• ¾ teaspoon ground nutmeg
• ½ cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ cup margarine, melted
• ½ cup white sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

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Grilled Bacon Jalapeno Wraps

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Instructions

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.

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Spiced Pumpkin Popovers

Ingredients:

cooking spray
2 eggs
1 cup milk
1 Tbsp oil
1/4 cup canned pumpkin
1 cup flour
1/4 tsp cinnamon


Directions:

Preheat oven to 400 degrees.
Spray muffin or popover tins. Set aside.
Use a wire whisk to beat eggs.
Add milk, oil and pumpkin to eggs. Mix until smooth.
Add flour and cinnamon to mixture.
Mix well until there are no lumps.
Fill tins half way full with batter.
Bake at 400 degrees for 20 to 25 minutes.
Let cool slightly before removing from pan.

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Healthy Jalapeño Poppers

Ingredients:

1 T. olive oil
1/2 lb. ground turkey breast
3/4 c. green pepper, finely chopped
1/2 c. onion, finely chopped
1 clove garlic, minced
1/2 c. fat-free cream cheese, softened
Greek seasoning to taste
10 jalapeño peppers, halved and seeded
Garnish: low fat parmesan cheese


Directions:

Heat oil in a skillet over medium heat. 

Brown turkey with green pepper, onion and garlic; drain. 

Transfer turkey mixture to a bowl; blend in cream cheese and seasoning. 

Add one tablespoon of turkey to mixture to each jalapeño half; sprinkle with Parmsesan cheese. Transfer filled jalapeños to lightly greased baking sheets. 

Bake at 425 degrees for 15 to 20 minutes, or until tops are golden. 

Makes 20 servings.

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Toasted Ravioli

Ingredients:

9-oz. pkg. refrigerated cheese-filled ravioli
1/2 c. Italian-flavored seasoned dry bread crumbs
1/4 c. milk
1 egg
Garnish: grated Parmesan cheese, warm spaghetti sauce



Directions:

Cook ravioli in boiling water for 3 minutes. 
Drain well and cool slightly. 
Place bread crumbs in a shallow dish. 
In another shallow dish, beat together milk and egg. 
Dip ravioli in egg mixture and let excess drip off. 
Dip in bread crumbs to coat. 
Place ravioli on a lightly greased baking sheet. 
Bake at 425 degrees for 15 minutes or until crisp and golden. 
Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce. 
Makes 8 to 10 servings.



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7-Layer Mexican Dip

Ingredients:

16-oz. can refried beans

2 c. sour cream

1-1/4 oz. pkg. taco seasoning mix

2 avocados, pitted, peeled and mashed

2 t. lemon juice

3 cloves garlic, minced

2 c. shredded Cheddar cheese

4 green onions, diced

1/4 c. black olives, sliced

1 tomato, diced

tortilla chips




Directions:

Spread beans in the bottom of a 10" round or square clear glass dish; set aside. 

Combine sour cream and seasoning mix; spread over beans. 

Mix avocados, lemon juice and garlic; layer over sour cream mixture. 

Sprinkle with cheese; top with onions, olives and tomato. 

Serve with tortilla chips. 

Serves 8.

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Cinnamon Toast Balls

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted

1 T. cinnamon

1 T. sugar

 

Directions:

Tear each slice of bread in half. 

Roll each half into a ball and place on an ungreased baking sheet. 

Drizzle balls with melted butter. 

Combine cinnamon and sugar and sprinkle over balls. 

Bake at 350 degrees for 5 to 7 minutes. 

If desired, broil until lightly golden, about 2 minutes. 

Makes 2 dozen.

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Cheese Pops

Ingredients:

2 3-oz. pkgs. cream cheese, softened

2 c. finely shredded Cheddar cheese

1-1/2 c. carrots, peeled and finely shredded

2 t. honey

1 c. pecans, finely chopped

4 doz. pretzel sticks


Directions:

Combine cheeses, carrots and honey; chill for one hour. 

Shape into one-inch balls and then roll in pecans. 

Chill, then insert pretzel sticks before serving. 

Makes 3 to 4 dozen.

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Cheddar-Bacon Balls

Ingredients:

6 slices bacon, chopped

8-oz. pkg. Cheddar cheese, cubed

1/4 c. butter, cubed

2 T. fresh parsley, chopped

2 T. green onions, chopped

2 T. hot banana pepper rings

1/4 c. toasted pecans, finely chopped assorted crackers

Directions:

Cook bacon until crisp; drain, reserving one tablespoon drippings. 
In a blender or food processor, blend cheese, butter, parsley, green onions and pepper rings. 
Add bacon and reserved drippings; process until bacon is finely chopped. 
Chill mixture 3 hours, or until firm. 
Form mixture into one-inch balls. 
Roll balls in chopped pecans. 
Store in refrigerator up to 2 days before serving. 
Serve with crackers. 
Makes 2 dozen balls.

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French Dip Crescents

Ingredients:

2 packages crescent rolls, 8 count

1 pound deli roast beef, thinly sliced

4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces

optional: Horseradish Sauce
optional: Au Jus for dipping 

 
French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

 
Easy Au Jus Ingredients:

olive oil, just enough to saute

1/4 cup red onion, chopped

1 teaspoon garlic, minced (I use jarred)

1/8 cup white wine

1 tablespoon Worcestershire sauce

2 1/2 cups beef broth

1 teaspoon flour

Easy Au Jus Directions:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

Enjoy!

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FALL CHEESE BALL

Ingredients:

6oz cream cheese, room temp
 
2 cups cheddar cheese
 
3 tbsp minced onion
 
3 tbsp salsa

1 tsp ground cumin

2 cups nacho cheese chips

crumbled top of 1 bell pepper for stem garnish


Directions:
 
1. With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.

2. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.


3. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. 

Serve with chips, vegetables or pretzels!

Enjoy !

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Rotel Cups

Ingredients:

1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup Mayo
3 pkg. phyllo pastry cups – thawed

Directions:

Preheat oven to 350 degrees F.

Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 min.

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Crack Cheese Dip

Ingredients:

1 8 oz package cream cheese
2 cups grated cheddar cheese or grated jalapeno jack
1 cup mayonnaise
1 small purple onion or green onion if you prefer


Directions:

1. Combine all ingredients in a 9" baking dish
2. Bake at 350  for 20 minutes or until lightly browned


I like to serve this with tortilla chips, but you can use Wheat Thins or Fritos if you like.

Also if you want to add a little kick to it, add some finely chopped jalapeno to it. Add as much or as little as you like. I usually use about 4-6  slices of jalapenos out of the jar.

Another variation is to add 1 cup finely shredded cheddar cheese and 1 cup finely shredded mozzarella cheese instead of the 2 cups cheddar.

 

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Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

Ingredients:

1 lb Sausage , uncooked ( regular or hot)

8 oz cream cheese, softened

1 1/4 cups Bisquick Baking Mix

4 oz Cheddar cheese , shredded

Directions:

Preheat oven to 400°.

Mix all ingredients until well combined. Roll into 1 inch balls.

Bake for 20-25 minutes or until golden.

You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.

Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
1 Tablespoon WHITE WINE VINEGAR
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

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Sweet Chicken Bacon Wraps

Ingredients

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Paula Dean Sweet Chicken Bacon Wraps

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Hissy Fit Dip

Ingredients:

16 ounces sour cream

8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 - 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste

Directions:

In a mixing bowl, combine all ingredients; stirring until well blended.

Place in baking dish you have sprayed with non-stick coating.

Bake at 350 degrees for 1 hour.

Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.

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