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Bacon Wrapped Jalepeno Poppers

These are phenomenal and SO easy! Brian and I used to go to a pizza place in Cedar City, UT that made some similar to these. We went home and tried a few things before we found the

winning combination...

You'll Need

Fresh Jalapenos 

(each jalapeno makes 2 poppers, so however many you think you'll need)

Block Cream Cheese, (1 block to every 15 or so jalapenos)

Thin Sliced Bacon, (1 strip per popper)

Wooden Toothpicks to hold bacon in place

Apricot Preserves and Blue Cheese Dressing for dipping!

The Process 

Start by washing and halving your jalapenos the long way, (being careful to take as little meat from the jalapeno as possible) cut the stem off too.  Scrap out seeds inside jalapeno- these are kickin', but if you want even more spice you can leave a couple seeds in there.  I completely seed mine and rinse for good measure.  Set jalapeno halves aside.

Soften cream cheese to make it easy to spread, and a small amount of salt into your cream cheese if your a salt lover (which I am). Remember the bacon will add a bit of salt also.  Using a knife, or I prefer the back of a spoon, fill the halves with cream cheese- don't worry about getting them perfectly level.

Wrap an entire slice of bacon around each popper. It's going to seem like too much bacon, but the bacon shrinks down a lot when it's cooked. Use a wooden toothpick to secure the ends, (you can also just carefully tuck both ends under in a jam but that way gets a bit sloppy when your plating and eating them).

You can either grill the poppers or bake them on a metal cooling rack set on to of a cookie sheet.  It takes about 15 minutes, but this is one you have to keep your eyes because it's different every time.  When the jalapeno has softened considerably and the bacon is no longer raw looking it's done (the bacon won't get crispy, but it will darken). 

   

I prefer the apricot preserves for dip (salty+spicy+sweet=YUM)

but my husband prefers a thick blue cheese dressing for his which is also fantastic.

 (I have a GREAT blue cheese dressing recipe that we use for this let me know if you want it)

Other than that, ENJOY and try not to eat every last one yourself!

Emily Waltz 

Quinoa with Black Beans & Cilantro

• Tbsp vegetable Oil
• 2 Cups chopped white onions
• 1 Cup chopped red bell pepper
• 1 Cup Quinoa, rinsed, drained (usually in the gluten free section or at Sprouts it is by the other grains)
• 2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 1/2 Cups water
• 15 oz can black beans, rinsed, drained
• 1/2 cup chopped, fresh cilantro, divided
• feta cheese (opt)
• avacado (opt)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 17 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 6 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro, cheese and avocado.

From: Sarah

Strawberry Almond Salad

6 cups fresh baby spinach
At least 1 cup sliced strawberries (add more to taste)
1/2 to 2/3 cup sliced honey-roasted almonds
1tbsp cider vinegar
1tbsp honey
1 1/2 tsp sugar

combine the spinach, strawberries and almonds in a bowl. In a jar with a tight fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat.

From: Ryan Cox

Maine Potato Salad

8 red potatoes

Dressing:

4 T. olive oil

3 T. vinegar

2 tsp. salt

1/2 t. black pepper

Pinch of red pepper

1 tsp. dry mustard

2 T. chopped parsley

2 T. minced onion( I like to use green onion)

Cook potatoes, drain and cool enough to handle. Dice potatoes and pour dressing over them while warm. Refrigerate. Add a small amount( 1/4 c.) of mayonnaise to taste if you would like. Make a bed of lettuce on a serving platter and mound salad on top. Enjoy.

From: Heather Smith

Lion House Rolls

2 c. warm water

2/3 c. nonfat dry milk (instant or non-instant)

2 Tb yeast

¼ c. sugar

2 tsp salt

1/3 c. butter or shortening

1 egg

5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.) Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

From: Brittany Buehler

Poppy Seed Dressing

1 1/3 cup sugar

2 tsp salt

2 tsp dry mustard

2/3 cup red wine vinegar

3 Tb Maui or Vidalia onion, chopped

2 cups canola oil

3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

From: Brittany Buehler

Pioneer Stew

• Large can kidney beans (drained)
• 1 1/2 tsp chili powder
• 3 cups water
• 1 lb. ground beef, browned
• Large can crushed tomatoes (undrained)
• 1 chopped onion
• 1 can whole kernel corn (drained)
• 1 tsp salt
• 2 bay leaves
• green pepper chopped (optional)

Add all of the ingredients into a large pot and simmer for 20 minutes. Remove the bay leaves and serve with shredded cheese sprinkled on top. This may be done in a crock-pot as well.

Homemade Bread

• 1/2 cup warm water
• 2 1/2 Tbsp yeast
• pinch of sugar
• 5 cups HOT water
• 2 Tbsp salt
• 5 cups wheat flour
• 2/3 cup oil
• 2/3 cup sugar OR honey
• 6-8 cups white flour

In small bowl, put yeast and pinch of sugar in ½ cup hot tap water. In mixer, mix 5 cups hot tap water with salt and whole-wheat flour. Add sugar or honey and oil. Mix. Add yeast mixture. Mix in. Add white flour until bread dough consistency. Knead 10 minutes. Put into 4 greased loaf pans. Rise about 30 minutes. Bake at 350° for 35 minutes. Turn out on a towel and butter tops.

Garlic Cheese Biscuits - Natali Jolley

Garlic Cheese Biscuits

1/2 C shortening
2 C flour
1 T sugar
1 T baking powder
1 t. garlic salt
1/2 C shredded cheddar cheese
1 C milk
1/2 C butter

Preheat oven to 425. Put butter on 9x13 baking dish and place in oven to melt.

In the meantime - Cut shortening into flour and other dry ingredients. Add cheese and mix well. Add milk little at a time until flour is incorporated.

Drop by large spoonfuls (about 1/3 C) onto baking dish. Roll in butter to coat.

Bake for 15-18 minutes or until just beginning to turn brown. Enjoy hot!

French Bread

Starter
Combine-
1 cup flour
1 cup warm water
1/2 Tbsp. yeast
1 Tbsp. sugar

Mix and let sit for a minimum of 3 hours.

Add-
4 cups flour
1 cup warm water
1/2 Tbsp. yeast
2 egg whites
2 tsp. salt

Mix for 7 minutes-until it cleans the bowl, but is still moist like playdough. Let rise for 1 hour. Shape into two loaves and let rise for 30 minutes to 1 hour. Cook at 400 for 20 minutes. Rub with butter.

Corn Chowder

2 cups potatoes
1/2 cup grated carrots
1/4 cup chopped celery
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup onion
2 cup hot water
1/4 cup flour
1/4 cup butter
2 cups milk
2 cups corn
10 oz. shredded cheddar cheese
diced ham (optional)

1. Cook first 7 ingredients together in large saucepan.
2. Make a white sauce of butter, flour and milk.
3. Stir sauce until thickened and mix with the cooked vegetables. (Do not drain water.) Add corn.
4. Top with shredded cheese just before serving.
(I usually double the recipe so we can enjoy leftovers.)

Fast and Easy Cinnamon Rolls

Dough:

• 1/3 cup sugar
• 3 Tbsp yeast
• 1/2 cup oil
• 1 1/4 cup warm water
• 2 beaten eggs
• 1 1/2 tsp salt
• 4 cups flour

Filling:

• 1/4 cup butter, melted
• 1 1/2 Tbsp cinnamon
• 1/2 cup brown sugar

Icing: (this part is approximate - I just use whatever I have, but it tastes the best with the following)

• 1/4 cup butter, softened
• 4 ounces cream cheese, softened
• about 2 cups powdered sugar - or whatever amount tastes good to you - just don't over do it!

Directions:

Mix sugar, yeast, oil, and warm water until dissolved. Let stand for 15 minutes. Mixture should about double in size from rising. Add 2 beaten eggs. Mix and add the salt and flour. Add enough extra flour until the dough is soft and not sticky. Knead 5 minutes. Roll into a rectangle 1/4 inch thick. Brush dough with the melted butter. Mix together cinnamon and brown sugar, then sprinkle all over the dough. Roll it up and slice 1 inch slices. Place in an ungreased pan (try to avoid metal pans!) and let rise 10 minutes. Bake between 350 and 375 degrees (363-ish) for 10-15 minutes. Let cool a while before icing! Mix together the butter, cream cheese and powdered sugar until smooth, then spread on cinnamon rolls!

Number of Servings: Makes about 12-14 rolls

Preparation Time: About an hour to 1 1/2 hours

From: Brittany Buehler

Cheese & Broccoli Soup

• 1 onion (chopped)
• 3 cans chicken broth
• 1 jar cheeze whiz
• 1 can evaporated milk
• 2 bags California blend frozen veggies
• instant mashed potatoes (to texture)
• season salt to taste
• 1 cube butter

Saute onion in cube of butter. Thaw veggies in saucepan with water, drain & mash. Heat chicken broth in LARGE pot. When heated add evaporated milk & cheese whiz. Whisk until blended. Add veggies & onion with butter. Thicken to desired consistency with 2 Tbsp mashed potatoes at a time (allow enough time to thicken before adding more or it may end up too thick). Season salt to taste. Serve with garlic bread. Dip & enjoy!

Time: 35 minutes

Serves: 6-8

From: Emily Waltz

Yummy Garlic Bread

• 1 loaf French bread (halved the long way)
• 1 cube butter (1/2 cup)
• 1/3 tsp minced garlic
• parsley to taste
• Parmesan cheese (2 Tbsp in mixture & sprinkled on top)

Mix all ingredients other than bread, spread evenly between the two halves. Sprinkle top thoroughly with Parmesan. Broil until golden brown & bubbly.

Oven: Broil on high

Time: 3-5 minutes

Serves: 14+ slices

From: Emily Waltz