Saturday, April 21, 2012

Hello again

Wow it has been a long time. I have no idea why it is so hard for me to write on this thing. I guess I feel I don't have anything really exciting going on. I mean have you seen these blogs lately? They have so much talent! We had a very good Easter. First thing we did was eat breakfast at the church. Sweet Logan decided to carry his own plate and dropped it. He is learning that sometimes mommy is right. After church we went to my aunt Brenda's house. She made all kinds of wonderful food. I made some stuff that I have found off pinterest. The first was mini oreo cheesecake cups. The other was jalapeno pocket things. Both were pretty good and I think I would make them again.
jalapeno poppers recipe from You will need:: a can of Pillsbury Crescent dough about 2 tablespoons of cream cheese (give or take, depending on how much you want to use) 1-2 fresh jalapeños and about 3 strips of bacon (if you want... I always want bacon.) These amounts make 16 poppers. Oven pre-heated to 350 degrees F. Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day. Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird. Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense? Sorry I didn't take pictures of that part. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size (and then the recipe will yield 8 larger poppers). Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon. Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out. Bake 10-15 minutes at 350 and munch away!

OREO RECIPE FROM MARTHA STEWART Mini Oreo Cheesecakes Adapted from Martha Stewart's Cupcakes Printable Recipe Makes 30 42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped 2 pounds cream cheese, room temperature 1 cup sugar 1 tsp vanilla extract 4 large eggs, room temperature, lightly beaten 1 cup sour cream Pinch of salt 1. Preheat oven to 275 degrees Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each cup. 2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. 3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

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I am a stay at home momma who dreams of becoming a chef. I also of course love making my house beautiful.