Stuffed Jalapenos Recipe

Stuffed Jalapenos Recipe

 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 cup Mexican Style Shredded Four Cheese
4 slices Bacon, cooked, crumbled
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed

Make It
HEAT oven to 375°F.
COMBINE spoon all ingredients into peppers.
PLACE, filled-sides up, on baking sheet.
BAKE 10 min. or until cheese is melted

Cinco De Mayo Recipe  Mexican recipe Jalapeno recipe

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Nachos recipe

Nachos Spread 8 cups chips on a rimmed baking sheet or in a shallow dish. Add 1 can refried beans and 3 cups shredded cheddar cheese and some diced onion, then bake at 450 degrees F in the oven until melted, about 7 minutes. Bake, then top with salsa and sliced pickled jalapenos.

Double Decker option: Spread 8 cups chips on a rimmed baking sheet or in a shallow dish. Add 1 can refried beans and 3 cups shredded cheddar cheese and maybe some diced onion, Then add 2nd layer of chips, refried beans and diced onion. bake at 450 degrees F in the oven until melted, about 7 minutes. Bake, then top with warm jarred nacho cheese sauce, salsa and sliced pickled jalapenos.

Cream Cheese Icing

How to make
Cream Cheese Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 pound powdered sugar

For the icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar, and gradually beat into the cream cheese mixture.
Cooking Tip: Let cake cool some before adding icing

Panera Copycat Broccoli Cheddar Soup Recipe

Panera Copycat Broccoli Cheddar Soup Recipe

Ingredients

• 2 bunches broccoli; cut into small florets
• 1/2 medium onion; chopped
• 2 carrots; julienned (about 1 cup)
• 1/4 cup butter; melted
• 1/4 cup flour
• 2 cups half and half
• 2 cups chicken stock
• 8 oz sharp cheddar cheese; shredded
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 
  
• Directions

1.     Saute onion in 1 tbsp of melted butter until transparent.

2.     In a separate pot, make a roux using remainder of melted butter and 1/4 cup flour. Cook approx. 5 minutes over medium heat, stirring constantly with a whisk.

3.     Slowly add in half and half, continue stirring.

4.     Add in chicken stock, stir and let simmer for 20 minutes.

5.     Add in broccoli florets, carrots and sauteed onions. Let cook for another 25 minutes over low heat.

6.     Stir in cheese until melted, add nutmeg and salt and pepper to taste.

7.     ENJOY!!

If you like a smoother soup without chunks of veggies, pour small batches in blender after step 5 (before adding cheese) or use an immersion hand blender until desired consistency is reached. Transfer back in pot and add cheese, nutmeg and salt/pepper to taste.

 

Source: via  http://www.mommymusings.com/panera-copycat-broccoli-cheddar-soup-recipe/