Roasted Jalapeno Poppers

Michelle made 17 half pint jars of pepper jelly the other day and had some jalapeño peppers left over.  We didn’t want to have to fry anything so we looked for jalapeño popper recipes that roasted or baked them instead. One of the ones we found was this one from Rachel Ray. It provided a good stepping off point for the ones we ended up making and then enjoying out by the pool with our mojitos.


Roasted Jalapeño Poppers

12 jalapeno peppers
¼ cup onion, chopped very fine
5 strips of bacon, cooked and chopped pretty fine
1 package cream cheese, softened
1 cup shredded sharp cheddar cheese, divided
1 teaspoon ground cumin
1 teaspoon garlic salt

Cut one third off lengthwise from each jalapeño pepper. Scrape out all the seeds and ribs from each jalapeño with a spoon. Mince the small pieces of pepper. Coat the larger pieces (from here on out called jalapeño pepper boats) with olive oil and place on a baking sheet.

Preheat oven to 375 degrees F.

Combine minced jalapeño pepper, onion, bacon, cream cheese, ¾ cups cheddar cheese, cumin and garlic salt in a mixing bowl. Stir well. Taste for seasonings before spreading into jalapeño boats. Sprinkle a little extra cheddar cheese on top.

Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly. Allow to cool for about 5 minutes before eating or you’ll burn your mouth!


S’more Rice Krispies Treats

There was a sale on the large boxes of Rice Krispies cereal, so I immediately started thinking of making treats but making them MY way. I was inspired by this recipe from Mom On Time Out but it needed a bit more graham cracker goodness and for me to adultify it by using a better quality, darker chocolate.


The sag on these is because I didn’t wait 10 minutes before rolling!

S'more Rice Krispies Treats

4 tablespoons butter
10 ounce bag marshmallows (about 40)
5 cups Rice Krispies cereal
1 cup graham cracker crumbs
1 – 7 ounce container marshmallow cream
2 cups semi-sweet or bittersweet chocolate, melted

In a large saucepan, melt the butter over low heat in a Dutch oven or other large saucepan. As butter melts, use some to brush the bottom of a large, rimmed baking sheet (the one I used is 12 inches by 19 inches). Place a piece of waxed paper down and brush it with butter as well. Without all the butter, it doesn’t roll up so well!

After the butter is melted, add in the marshmallows and stir until completely melted.  Stir in the Rice Krispies cereal and the graham cracker crumbs until it is well mixed. Press into the prepared pan.

Spread across the top the entire container of marshmallow cream. Over that, spread the melted chocolate. Allow to sit for about 10 minutes to harden a little and then roll from the long side (unless you want honking huge treats, don’t roll from the short side!). Allow to harden in the refrigerator at least 30 minutes before slicing into rounds.

Corn Off the Cob with Sour Cream

A decadently rich accompaniment to most any meal is creamed corn. This version is very simple but very, very good.


Corn Off the Cob with Sour Cream

5 to 6 ears corn on the cob
4 tablespoons butter
1 onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

Cut the kernels from the corn, making sure to milk the cob by running the back of the blade down each cob to get all the yummy juice.

Heat the butter in a medium cast iron skillet over medium heat. Add in the onion and sauté until translucent, about 3 to 5 minutes. Add in the corn and cook through, about 5 minutes.

Pour in the sour cream and stir well. Add in the salt and pepper. Reduce heat to low and simmer for 5 minutes. Taste for seasonings and serve.