Bacon Wrapped Jalapeno Thingies
(From Pioneer Woman Cooks!)
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Toothpicks
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick. Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
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Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Classic Deviled Eggs
6 large hard boiled eggs
3 tablespoons mayo or miracle whip
1 tablespoon sugar
1 teaspoon mustard (any variation)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Paprika
Boil eggs for 12 minutes. Chill eggs and remove shells. Halve eggs and remove yolks. Mix remaining ingredients with yolks and stuff egg halves. Sprinkle with paprika.
3 tablespoons mayo or miracle whip
1 tablespoon sugar
1 teaspoon mustard (any variation)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Paprika
Boil eggs for 12 minutes. Chill eggs and remove shells. Halve eggs and remove yolks. Mix remaining ingredients with yolks and stuff egg halves. Sprinkle with paprika.
7 Layer Bean Dip
1 jar of Desert Pepper Trading Company Black Bean Dip or like product
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
1 package guacamole salsa
Sour cream mixed with one taco seasoning packet
Green onions, chopped
Black olives, finely chopped (you can find these canned)
Chopped tomato patted dry with paper towels
Shredded mexican cheese
Layer in a dish; bean dip, guacamole salsa, sour cream/taco mix, olives, tomatoes, green onions and shredded cheese on top. Serve with Fritos or tortilla chips.
No Bake Granola Bars
1/2 cup brown sugar
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
1 1/4 cup rolled oats
1 1/2 cup rice cereal
1 cup raisins
1/2 cup coconut
1/2 cup sunflower seeds
Bring brown sugar and corn syrup to a boil. Stir in peanut butter and vanilla. Add remaining ingredients. Cut into bars.
1/2 cup corn syrup
1 cup peanut butter
1 teaspoon vanilla
1 1/4 cup rolled oats
1 1/2 cup rice cereal
1 cup raisins
1/2 cup coconut
1/2 cup sunflower seeds
Bring brown sugar and corn syrup to a boil. Stir in peanut butter and vanilla. Add remaining ingredients. Cut into bars.
Asparagus with Wasabi-Mayonnaise Dip
3 pounds thin to medium asparagus, trimmed
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste
Blanch asparagus in 2 batches in a large saucepan of boiling salted water, 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
Whisk together mayo, soy sauce, lemon juice and wasabi paste until sugar is dissolved.
Serve asparagus with dip.
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste
Blanch asparagus in 2 batches in a large saucepan of boiling salted water, 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
Whisk together mayo, soy sauce, lemon juice and wasabi paste until sugar is dissolved.
Serve asparagus with dip.
Party Roll Ups
1/2 cup (half of 8 ounce tub) Philadelphia Chive and Onion Cream Cheese Spread
1/4 cup Athenos crumbled reduced fat feta cheese
4 spinach-flavored flour tortillas (10 inches)
6 ounces smoked salmon, thinley sliced
1 cup baby spinach leaves
Mix cream cheese spread and feta cheese until well blended. Spread evenly onto tortillas; top evenly with salmon and spinach.
Roll up tortillas tightly; wrap individually in plastic wrap. Refridgerate at least 2 hours or overnight.
Remove plastic wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on a serving plate.
1/4 cup Athenos crumbled reduced fat feta cheese
4 spinach-flavored flour tortillas (10 inches)
6 ounces smoked salmon, thinley sliced
1 cup baby spinach leaves
Mix cream cheese spread and feta cheese until well blended. Spread evenly onto tortillas; top evenly with salmon and spinach.
Roll up tortillas tightly; wrap individually in plastic wrap. Refridgerate at least 2 hours or overnight.
Remove plastic wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on a serving plate.
Salsa
2 15-ounce cans black beans, rinsed and drained
1 17-ounce can whole kernal corn, drained
2 large tomatoes chopped
1 large avocado, peeled and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
4 tablespoons fresh lime juice
4 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon pepper
1 small jar Pace picante sauce
Chop, dump, chill.
1 17-ounce can whole kernal corn, drained
2 large tomatoes chopped
1 large avocado, peeled and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
4 tablespoons fresh lime juice
4 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon pepper
1 small jar Pace picante sauce
Chop, dump, chill.
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