Sunday, May 20, 2012

Jalapeno Stuffed Chicken

4 oz. cream cheese, softened
1/2 c. shredded cheddar cheese
2 jalapeno peppers. seeded and minced
4 strips of bacon, diced and cooked
6 (6 oz.) boneless chicken breast halves
1 c. seasoned bread crumbs
1/4 c. vegetable oil
Cook the bacon in a skillet over medium heat until crispy
Drain on paper towels
Stir together the cream cheese, cheddar cheese, bacon and jalapenos in a small bowl
Cut a pocket horizontally through the thickest side of the chicken breast and fill with 1/6 of the cheese mixture.  Secure with toothpicks
Roll the chicken breasts in bread crumbs to coat.  Heat the oil in a skillet over medium high heat.
Cook chicken until no longer pink in the center and juices run clear about 8 minutes per side.  If your chicken breasts are thick, they can be finished in a 350 degree oven.

Monday, April 23, 2012

Brownie Fruit Pizza

Mix brownies according to package directions and bake on a 12” pizza pan for 18-20 minutes.  Cool.  Mix 1 pkg softened cream cheese, 1/2 c. sugar and 1 tsp vanilla until well blended. Spread on brownie base.  Chill.  Rinse 1 c. blueberries and 1 c. raspberries.  Remove stems and slice 1 c. strawberries.  Rinse.  Let drain and pat dry.  Stir in 1 c. apple jelly with the fruit right before serving and spread over top of cream cheese mixture.  Serve immediately.

Brazilian Limeade

4 limes
1 c. sugar
6 c. cold water
6 T. sweetened condensed milk
Mix cold water and sugar and chill until ready to use.  Wash limes thoroughly with soapy water and rinse.  The ends off and then cut each lime into 8ths.  Place 1/2 the limes in your blender an add 1/2 of the sugar water.  Place lid on blender and pulse 5 times.  Place fine mesh strainer over a pitcher and pour the blended mixture through the strainer and into the pitcher.  Use a spoon to press the rest of the liquid into the pitcher.  Repeat with remaining limes and sugar water.  Add sweetened condensed milk.  Mix well and serve immediately over lots of ice.

Sunday, August 21, 2011

Jalapeno Poppers

12-15 jalapeno peppers - cut in half, seeded and remove membrane

8 oz. softened cream cheese
3 oz. fresh grated parmesan cheese
5 strips bacon - cooked then cut in half lengthwise and then cut into thirds (6 pieces per strip) Combine cheeses, stuff pepper halves, top with bacon, grill 7-10 minutes.  Add a thin strip of pepper jack cheese to the top for extra goodness

additional alternatives
cream cheese/parmesan cheese topped with imitation crab
cream cheese/coconut topped with imitation crab
cream cheese/coconut topped with cinnamon carmelized almond bits and drizzled with chocolate sauce - This is oh oh so good even though it doesn't sound good.

Monday, April 11, 2011

Taco Salad

Taco Salad

1 lb ground beef
1/2 pkg taco seasoning
1/2 diced onion
1 can kidney beans
1 1/2 c. grated cheddar cheese
1 diced tomato
1/2 head lettuce
1/2 pkg. Doritos (some spicy kind of flavor)
1/2 bottle Catalina salad dressing

Brown the ground beef. Add taco seasoning according to pkg instructions, cool. Drain and rinse kidney beans. Dice onion and tomato. Grate cheese. Mix all above ingredients together and refrigerate until ready to serve. Chop lettuce. Right before serving, crunch up the chips and add along with the chopped lettuce and dressing. Mix and serve immediately. We don’t like it the next day because the chips and lettuce get soggy.

Wednesday, February 2, 2011


I know there aren't any measurements on this recipe, but that is because I have no idea how much of everything is in it.  I just keep chopping and adding and tasting until it tastes right.  Sorry!
1 can petite diced tomatoes
chopped onion
chopped jalapenos
chopped fresh cilantro
minced garlic
black pepper
corn tortilla chips for dipping

Sunday, January 9, 2011

Officer Howell's French Fries

Nothing puts a smile on my boy’s faces faster than telling them we are going to have Officer Howell’s French Fries along with our hamburgers. He made them all the time for them at Scout Camp and Youth Conference, so they made me find out his “secret” ingredient so I could make them at home. We usually go through 10-15 potatoes whenever we make them because they love them so much.

Wash potatoes, peel (if desired), slice into fries with my fancy schmancy fry maker Sean got me for Christmas last year, deep fry in Canola oil, drain and sprinkle with the SECRET Cavendar’s Greek Seasoning. YUM!
NOTE: They also love baked potatoes rubbed with butter mixed with Cavendar’s seasoning and baked in the oven without foil.
Yummy, crispy peelings are the best!