Jalapeño Poppers

 Thank you to my life loving friend Laura for this recipe that has forever changed my foodie life. Here you have a sweet and spicy jalapeño boat stuffed with cream cheese and topped with crunchy browned bacon. Just 3 ingredients and this combination is killer because everything balances the heat out.

 I miss you Laura whenever I make these!

Makes 20 Poppers

Ingredients

10 large Jalapeños (the larger the more cream cheese they hold)

1 package cream cheese

1 pack bacon

Directions

1. Preheat your oven to 400 degrees. I like to line my baking sheet with a drying rack so the bacon grease can drip off (see photo).
2. Slice off the stems of the jalapeños and slice them in half. Remove the seeds. This is where the intense heat is held so make sur you get all the seeds out. Lay these side by side on a baking sheet.
3. With a butter knife or spoon fill the jalapeno halves with cream cheese about 2/3 full as they will shrink.
4. Cut the bacon strips into thirds and lay one slice over each popper. 
5. Bake in the oven for 25-30 minutes. 
6. To give the bacon a nice crisp turn on low broil for 2-3 minutes or until bacon has brown edges.
7. Serve fresh and eat up. Some will taste sweet and others may surprise you with a little kick!

Sweet Cornbread

 My grandma used to make an amazing sweet cornbread and her secret was using yellow cake mix in the batter! The texture is perfectly fluffy, moist, and with a little grit of corn. This recipe is so easy yet so impressive and tastes heavenly when it's fresh out the oven with some honey drizzled over it.

Make it a chili dinner night and whip this up to go alongside it!

Makes 1 13x9 pan 

Cook time: Just 20 minutes

Ingredients

1 box yellow cake mix

9 oz Jiffy cornbread mix

1/3 cup milk

4 eggs

5 tablespoons butter melted

1 cup water

Directions

1. Preheat the oven to 350 degrees.
2. Spray a 13x9 pan with cooking spray or wipe with some oil. You can also use cupcake pans.
3. Mix together cake mix and corn bread mix in a large bowl.
4. Add in the eggs, water, butter, and milk. It will be thick!
5. Pour the batter into the pan and bake for 20 minutes or until a toothpick inserted in the center doesn't come  out wet. Be careful not to overcook as this will dry it out.
6. Enjoy your cornbread hot and fresh for breakfast, dinner or all by itself!

Fish or Chicken Piccata

When we're lucky my fisherman husband brings home fresh fish. I was getting tired of eating it the same old way... fried, fried, fried... Am I crazy for complaining about fresh fried fish!? So I decided to go for an Italian spin on things.

This piccata sauce is so rich, creamy, and citrusy it compliments both chicken and fish beautifully. Drinking white wine while cooking is also a good time!

Ingredients

Pasta of your choice (spaghetti, angel hair, fettucine, linguine, bowtie... you get the gist...)

Choice of Chicken thighs or white fish ( about 2 pounds of meat)

Sauce

1 cup Whipping Cream (to make a lighter version use half and half instead)

2 Tablespoons capers

Juice from 1/2 a lemon

1/2 stick butter

1 entire head of garlic, chopped (yes head not clove!)

1 cup White Wine of your choice, I like Chardonnay

Fresh or dried parsley to garnish

For meat Coating

Olive oil/oil of your choice

Flour

Salt/pepper

Directions

1. Boil pasta until slightly al dente (just a tad firm) as it  will cook more with the sauce.
2. Heat up a large pan and coat the bottom with a drizzle of olive oil.
3. Meanwhile take your cut up meat and dip it into a mixture of flour, salt, and pepper.
4. When the oil is heated, cook your meat until it has a little golden brown crisp on it. You get a crisp  coating my going medium high on the heat and by only flipping the meat once so it can brown.
5. Remove the fish or chicken from the pan and add the half stick butter, garlic, and capers into the pan and cook for 2 minutes.
6. Add in 1 cup white wine, 1 cup heavy cream, and lemon juice then heat until hot and bubbly. It will start to thicken into a creamy sauce. Add in salt and pepper to your liking.
7. Add your pasta into the pan and cook for a few minutes so it can soak up some sauce.
8. Finally top with your fish or chicken and sprinkle fresh or dried parsley before serving.
9. Enjoy your pasta dish with a side of white wine! Buon Appetito!

Crispy Reese's Cake

 

Makes 2 13 x 9 pans of cake

Cook time: 25 minutes (1 hour to chill)

Thank you Jaylin for this recipe! I instantly fell in love with all  the different textures in this dessert. The top starts with a smooth peanut buttery chocolate which has rice crispies to crunch through, then your hit with a gooey marshmallow all  on top of the rich chocolate cake! It is a perfect bite! This one is a winner at every potluck and someone always asks for the recipe!

Ingredients

1 package Devils Food Cake Mix

Eggs and oil from cake directions

4 cups mini marshmallows

2 cups semi sweet chocolate chips

2 cups peanut butter

3 cups Rice Crispy cereal

Directions

1. Preheat oven to 350 degrees.
2. Grease two 13x9 pans.
3. Prepare cake mix according to the box directions  and pour evenly into the 2 pans.
4. Bake for 13 minutes.
5. Take out cakes from the oven and sprinkle marshmallows over cakes then return to oven and bake for 3 more minutes.
6. While cake is cooling heat up the peanut butter and chocolate over medium heat until smooth.
7. Once the chocolate mixture is smooth add in the rice crispies.
8. Spread this mixture over the cakes and chill in fridge for 1 hour before serving.
9. Be ready to share the recipes with your friends because if they know good food they WILL ask you  for it.

Smashed Potatoes

Makes 8 smashed potatoes (about 4 servings)

Cook time: 45 minutes

 This side dish is for the couple who can't agree between a baked potato or crispy fries. These potatoes are soft and fluffy in the center like traditional baked potatoes but crispy on the edges like hash browns and fries! No arguments necessary! Everyone can be happy!

Ingredients

8 Yukon Gold potatoes (These are creamy and buttery)
Olive Oil
Garlic Salt
Pepper
Fresh or dried Rosemary or Thyme (chopped)

Directions

1. Boil the potatoes for 12 minutes or until a fork can pierce through and is soft.
2. Heat the oven to 450 degrees.
3. Line a baking sheet with foil or a non stick silicone mat.
4. Drizzle some olive oil onto the pan.
5. Place the potatoes spread out on the pan and smash it down with the bottom of a mug.
6. Drizzle over a little more olive oil and season with garlic salt, pepper, and rosemary/thyme.
7. Bake in the oven for 30 minutes.
8. Crisp it off by setting on the low broil for 3 minutes or until the edges are brown and crispy.
9. You're all done, dig in, will never want plain baked potatoes again!