Cream Cheese Jalapeño Poppers
Aren't
jalapenos just the best?? I know so many people that hear the word 'jalapeno'
and immediately think 'hot', 'teary eyes', 'mouth on fire', etc. Yes, I know
that jalapenos have some heat, but they're really not as bad as you would
expect. Especially when paired with cream cheese. It cools off the spiciness
perfectly, which was just the case with these little babies! I have made them before and they are delicious! You and your man and will definitely love these.
Ingredients:
•
1
(8oz.) block of cream cheese, softened
•
1/4
cup minced jalapenos (or 1/2 can, drained, if that's easier for ya)
•
1
tube of regular crescent rolls
Directions:
1.
Preheat
oven to 375 degrees Fahrenheit and grease a cookie sheet.
2.
In
a small bowl, combine cream cheese and jalapenos - mix well and set aside.
3.
Open
your crescent rolls (do not separate them) and lay them on the counter. (After
you've sanitized it of course.)
4.
Separate
long ways on the perforation, so you have two long sheets of
crescent rolls with 4 rolls each in them.
5.
Pinch
the remaining perforations together on each of the two sheets (use a rolling
pin if necessary) to make two continuous crescent roll sheets.
6.
Divide
the cream cheese mixture and spread evenly over both crescent sheets.
7.
Roll
them up hot dog style (or from the short end), to make a long cream
cheese/crescent roll - do this for both crescents
8.
Cut
each cream cheese/crescent roll into 12-16 pieces, depending on how big you
want your resulting poppers to be.
9.
Place
each one, standing up, on your cookie sheet and bake in the oven for 11-13
minutes.
10.
Enjoy
the creamy goodness.
Cheesy Bacon Oven Chips with Chipotle Ranch Dipping Sauce
Cheesy Bacon Oven
Chips
•
1 large,
uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
•
cooking spray
•
3/4 C.
shredded colby jack or cheddar cheese
•
salt &
pepper to taste
•
2 T. crumbled
bacon (about 2 slices) - I used real bacon bits
•
chopped
parsley or chives, for garnish (optional)
Preheat oven to 375
degrees. Bring sliced potatoes to a boil in cold, salted water to cover
for 5 minutes. Carefully drain, and transfer slices to a paper-towel
lined countertop or cutting board. Pat to dry.
Grease a baking sheet
with cooking spray, and lay out potato slices so they are overlapping on it. Spray
lightly with additional cooking spray, then sprinkle with salt & pepper to
taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14
minutes in preheated oven until cheese is melted & bubbly. Serve with
chipotle ranch sauce (recipe below). Serves 2.
*You can use 2
medium-sized potatoes rather than 1 large. Also, I like to leave the skin
on but you can peel the potatoes if you prefer.
Chipotle Ranch
Dipping Sauce
1.
1 T. ranch
dressing
2.
3 T. sour
cream
3.
1/4 t.
chipotle chili powder
4.
1/8 t. cayenne
(adjust more or less depending on how spicy you want).
5.
1/8 t. salt
6. 1/8 t. garlic powder
Place all ingredients
in a small bowl, and stir to combine. Refrigerate any leftovers.
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