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/

Peppered Venison Roast Recipe

Peppered Venison Roast

This recipe uses the low-temperature roasting method. You can use a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.

2-4 servings per pound

Ingredients:

2 medium cloves

1 boneless antelope or deer top round roast

  or other suitable roast 3-5 lbs.(Rolled if less than  2" thick)

Vegetable(or olive) oil

Cracked black pepper

8-10 slices of bacon

Directions:

Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.

Enjoy

LittleJay

Venison recipe  Deer recipe  Antelope recipe  Elk recipe  Moose recipe

To see more great Wild Game or Venison recipes check out www.jayswildgamerecipes.com

Tropical Green Smoothies

Refreshing drink summer or anytime. This is great and a healthy recipe for children as well as adults! Great St. Patty's Recipe

makes about 6 small smoothies 

ingredients

• 1 banana (preferably frozen in chunks but room temp works too)
• 1/2 cup plain yogurt
• 1 small cucumber cut into slices
• 1 cup fresh baby spinach
• 2 kiwis peeled and cut into chunks
• 1 tablespoon honey
• 1 cup fresh pineapple cut into chunks

instructions

Put it all in the blender until it’s a smoothie! For a frothier, colder drink, add a handful of ice too.

Thanks – per http://foodlets.com/2014/03/05/tropical-green-smoothies/

St. Patrick's day recipe   Children's recipe  Healthy recipe  Smoothie recipe

7 layer bean dip Recipe

Ingredients:

Refried beans (with or without taco seasoning)
shredded cheese
diced tomatoes,
diced onions
sour cream
chopped lettuce
salsa/taco sauce

Make it:
Season beans to taste
Layer, beans, cheese, and onions (sometimes I heat this part up a little right before serving and adding other layers)
lettuce
sour cream
salsa or taco sauce on top or on the side

Serve with Tostitos

This recipe was contributed by my sister Paula L... Thank you

7 layer bean dip recipe

Basic Guacamole recipe

Basic Guacamole recipe

Guacamole -
2 ripe avocados,peeled and pitted
1 1/2 tablespoons fresh lime juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon fresh cilantro.
Chop/Mash avocados and mix in the rest of ingredients well and serve.

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Thank you and enjoy

Basic Guacamole recipe

Indian style Steamed Zucchini Recipe

Indian style Steamed Zucchini
Ingredients:
1 lb. zucchini peeled and cubed
1 heaped tsp. grated ginger or @1/3 tsp. ginger spice
1 medium tomatoes, chopped
1 fresh red or green chillies sliced
1 tbs. butter
1 tsp. cumin seeds
1/4 tsp. garlic
1/4 tsp. turmeric powder
1 tsp. coriander powder
Salt and a bit of sugar to taste
1/2 cup chopped cilanro for a garnish
Method:
1. Heat oil in a wok. Add cumin seeds and garlic powder and let it sizzile. Add ginger and fry for 15-20 seconds. Do not let it burn.
2. Add zucchini and the rest of the spices.
3. Stir, coating the zucchini with the spices.
4. Add tomatoes, a few tablespoons of water, reduce heat and cook covered until tender. Mix in the cilantro.

For more zucchini recipes just click on link at top of page!

Zucchini Recipe

Twice Baked Potato Recipe

Twice Baked Potato

Ingredients:
4 large unpeeled Idaho or russet baking potatoes
1 heaping tablespoon sour cream (@4 tsps.)
1/4 cup milk (give or take)
1/4 cup butter or margarine, softened
1/4 teaspoon salt
Dash pepper (or to taste)
Dash of Garlic powder
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh green onion
1/2 cup cooked crumbled bacon(optional)

Heat oven to 375°F. wash potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.

1. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
2. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add sour cream and mix. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. Add butter, salt, garlic and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and green onions. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
(optional)Stir in 1/2 cup crumbled crisply cooked bacon (8 slices) with the cheese and green onions in step 3. (optional)
4. Increase oven temperature to 400°F. Bake about 20 minutes or until hot.


Baked potato recipe