Tuesday, April 23, 2013

Cornbread Jalapenos

I made these for my son's birthday and there was not one left.  I loved them.  I got the idea from a blog but used my own cornbread recipe.

I cut 12 jalapenos in half and filled them with my favorite corn bread recipe.  I had a ton of batter left so I just made the remaining into muffins.  I sprinkled with cheese and baked at 400 degrees for 15 minutes.  They were excellent.

12 Med/Large fresh Jalapenos

Jalapeno Cornbread Poppers

1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine


Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside

In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.

Fill each Jalapeno half with some batter!  Eh-hem, don’t over fill them!
  Sprinkle them all with the remaining 1/2 cup of Cheddar.

Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!

Tex Mex Beans

I made these for my son's birthday party.  Everyone seemed to really like them.

Tex Mex Beans (from pilsbury.com)


2 cans (15.5 oz each) great northern beans, drained, rinsed
2 cans (15 oz each) Progresso® black beans, drained, rinsed
1 (8-oz.) can tomato sauce
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
3/4 cup barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky Salsa
1/4 cup firmly packed brown sugar


Step 1

In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.

Step 2

Cover; cook on low setting at least 4 hours or until mixture is thoroughly heated and flavors are blended.

Tuesday, April 16, 2013


This was excellent.  I made a couple changes which I will note below.  I'm not sure I really needed the sugar.  It was a bit sweet.  I would definetely make again.

Jambalasta - from allrecipes.com

3 (8 ounce) packages linguine pasta I used 12 oz penne

2 tablespoons olive oil didn't use
1 onion, chopped I also added chopped peppers and celery
2 skinless, boneless chicken breasts, cut into strips I used two chicken quarters, boiled, and chopped
1 pound shrimp, peeled and deveined
1 tablespoon sugar
1 tablespoon Cajun seasoning I used half this amount
1 tablespoon paprika I used half this amount
1 teaspoon garlic powder
1 teaspoon dried oregano didn't use
1 teaspoon salt didn't use
1 tablespoon Louisiana-style hot sauce didn't use although i definetely should have, we added at the end
1 pound kielbasa, cut into 1/4-inch slices used ham instead of sausage
1 (28 ounce) can diced tomatoes, undrained used 2 cans of diced tomatoes with cream chilis
1 tablespoon cornstarch
2 tablespoons cold water

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.

Tuesday, April 9, 2013

Carrot Breakfast Cookies

These are good.  Not too sweet, but have a nice cookie taste.  I used 1/2 white whole wheat flour and added a handful of white chocolate chips.

Carrot Cake Breakfast Cookies

From: A Daily Cookie

1 cup white whole wheat or all purpose flour (4 ½ oz)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup vegetable oil

3 tablespoons granulated sugar

1/3 cup packed dark brown sugar

1 teaspoon vanilla

1 large egg

1/2 teaspoon grated orange zest

1/2 cup oats, old fashioned or quick (not instant)

2/3 cup shredded or grated carrots

1/3 to 1/2 cup raisins

1/3 cup toasted, chopped pecans or walnuts

Preheat oven to 350 degrees F.

In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside

In a large bowl, mix together the oil, granulated sugar, dark brown sugar and vanilla. When well mixed, add the egg and orange zest and beat for another 20-30 seconds. Add the flour mixture to the sugar mixture and stir until flour is absorbed. Stir in oats, carrots, raisins and nuts.

Using a ¼ cup measure, scoop up big mounds of dough – they should be a bit larger than golf balls, but quite smaller than tennis balls.

Place on ungreased or Silpat or parchment-lined cookie sheets and bake for 20 minutes.

Makes 8 big cookies