Jalapeno Poppers - RR

12 large jalapeno peppers

2 ounces feta cheese

4 ounces cream cheese, at room temperature

4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar

A small handful fresh cilantro, finely chopped

2 tablespoons grated onion

Preheat the oven to 425 degrees F.
Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

Lasagna Noodle Kugel

Nonstick spray
8 ounces lasagna noodles (9 to 10 noodles)
4 tablespoons unsalted butter, melted, cooled slightly, and divided
8 ounces cream cheese, room temperature
8 ounces sour cream, room temperature
4 whole eggs, room temperature
1/3 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
6 ounces dried peaches or blueberries, coarsely chopped
1 teaspoon freshly grated nutmeg

Directions

Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.

Preheat the oven to 350 degrees F.

Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.

Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the fruit, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.

Witchypoo's Potatoe Soup

Creamy Potato Soup
by Witchypoo Kitchen
2 pounds potatoes peeled and chopped into 1" cubes
1 cup chopped sauteed onion
2 cups chicken broth
... 1 cup milk
1 cup heavy cream
2 tablespoons butter
11/2 tablespoons sugar
salt and pepper to taste

In large saucepan cook potatoes in water to cover until tender, about 20 minutes. Drain.
Meanwhile saute onions in butter.
Place 1/4 each of potatoes and onion in food processor and process until smooth.
Transfer to large saucepan, add remaining potatoes and onions and seasoning
Heat through.

Chicken Bacon Ranch Pizza Bake

1 lb. bacon, fried and crumbled, grease saved
2 lb. boneless, skinless chicken thighs
2 tablespoons of ranch seasoning
1 bell pepper, diced
2 clove garlic, minced
1 lb. bow tie pasta, cooked al dente
2 jars of Alfredo sauce
1/3 cup of evaporated milk or regular milk
3 roma tomatoes, diced
4 cups shredded Italian cheese blend



Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
Bake for 30 minutes on 350.

Maple Bacon Skewers

10 pieces of thick-cut bacon

1/2 cup maple syrup

3 tablespoons heavy cream

3 ounces milk or semi-sweet chocolate, chopped fine

 

 

1. Preheat the oven to 425 and line a rimmed baking sheet with foil. Place a metal cooling rack on the baking sheet.

2. Thread one piece of bacon onto each of 10 wooden skewers, ribbon-candy style.

3. Place skewers on the rack and paint each side liberally with maple syrup.

4. Bake for 10 minutes, turn the skewers over and bake for another 10 minutes or until crispy. Remove from oven and cool to room temperature.

5. Heat the cream to boiling, then pour over the chopped chocolate. Let it stand for 5 minutes, then stir until you have a smooth chocolate sauce.

6. Drizzle the chocolate over one side of the bacon skewers, either with a spoon or by putting the chocolate sauce in a plastic zippered bag, cutting off one corner and squeezing the sauce out through the corner. Pop the skewers in the fridge until the chocolate is set, then enjoy!

Ham and Cheese Pretzel Bites

http://www.pipandebby.com/pip-ebby/2012/2/27/ham-cheese-pretzel-bites.html

Chicken Enchilladas

8 flour tortillas
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
 black olives and/or jalapeno slices optional.\

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.