BBQ Jalapeño Pepper Poppers via The Pioneer Woman

18 fresh jalapeños
One 8-ounce package cream cheese
1/2 Cup grated cheddar cheese
1 green onion sliced
18 slices bacon, cut in half
Bottled BBQ sauce
Toothpicks

1. Preheat oven to 275 degrees.

2. Cut peppers in half lengthwise, keeping the stems intact.

3. Using a spoon, scrape out the seeds and membranes. If more heat is desired, leave some intact.

4. In a bowl, combine the cream cheese, cheddar cheese,and green onion with a spoon.

5. Stuff each pepper half with the cheese mixture.

6. Wrap each pepper half, cover as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeño, as it will shrink as it cooks.

7. Brush the surface of the bacon with the BBQ sauce. Secure the jalapeño with toothpicks and pop them in the oven for 1 hour or until the bacon is sizzling. Serve hot or at room temperature.

Spicy Sun-Dried Tomato Hummus

Ingredients

2 (1 lb) cans garbanzo beans
6-10 cloves garlic (your choice, I like it with lots of garlic)
2 Cups of sun dried tomatoes in olive oil, drained
up to 3/4 Cup of water (add if it is to dry)
1/4 cup olive oil
6 Tablespoons chile oil
Pinch of salt
4 Tablespoons of balsamic vinegar
Smoked Paprika

Preparation

In a food processor add half of the ingredients, 1 can of chickpeas, half the tomatoes, oils, water, vinegar and garlic. Pulse until smooth. Transfer to a big bowl. Do the same with the remainder of the ingredients and add the salt to this batch. Transfer to the bowl and combine with the first batch. Sprinkle the paprika on top.

Baked Zucchini Fritters

Ingredients

3 Cups of shredded zucchini 

1 Tablespoon basil, dried

1 teaspoon dried thyme

1 teaspoon oregano

2 eggs, beaten

3/4 Cup Italian bread crumbs

1/4 white onion, shredded

1 garlic clove, minced

pinch of cayenne pepper

1/2 Cup fresh grated Parmesan cheese

Olive oil

salt & pepper

Sauce 

• 2 Tablespoons Mayonnaise
• 1 1/2 Tablespoons Sour Cream
• 2 teaspoons Dijon Mustard
• 1 teaspoon Curry Powder
• 1/2 teaspoon ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon capers, finely chopped
• Dash of hot sauce
• few teaspoons cream or milk to thin if necessary

Mix together and set aside while making frittters.


Preparation

Preheat oven to 425 degrees.

Shred the zucchini with a box grater or mandolin. If the zucchini is really wet, wring out the shreds with a clean dishtowel or cheesecloth.

 

In a mixing bowl, combine all ingredients. Drizzle a baking sheet with olive oil. Make 8-10 patties and place on the sheet. Drizzle tops of patties with more olive oil.

Sausage & Cream Cheese Crescent Rolls

Ingredients

• 16 ounce roll breakfast sausage, browned & drained
• 1 - 8ounce package cream cheese, softened
• 2 - 8 ounce tubes Crescent Rolls

Preparation

Cook sausage until golden brown;  drain fat. Set aside and allow it to cool. After the sausage has cooled combine the sausage with the cream cheese. Open crescent rolls,  unroll dough, and place 1 heaping tablespoon of filling on each triangle on the widest end & roll up starting at the widest end towards the point. Place on a lightly greased baking sheet. Bake in a preheated 350 oven about 15 - 20 minutes or until golden brown.

Makes 16

Smoked Oyster Spread

Ingredients

• 1   8-ounce can smoked or regular oysters, drained and rinsed well
• 1 Tablespoon Worscestershire sauce
• ¼ Cup plain Greek yogurt
• 1 Tablespoon worcestershire sauce
• ½ teaspoon crushed garlic
• ¼ teaspoon smoked paprika
• 1 small shallot, chopped
• juice of one lemon
• 1 Tablespoon dry sherry
• 1 teaspoon sea salt
• Fresh ground pepper, to taste

Preparation

Place all ingredients in a food processor and purée until smooth. Let chill overnight. Taste before serving and if necessary add a pinch more sea salt, pepper and lemon juice. Serve with crostini, fresh vegetables, or spread on endive cups.

Serves 12

Sharp Cheddar & Guinness Dip

Ingredients

• 8 ounces cream cheese, softened
• 2 ½ Cups shredded Wisconsin Sharp Cheddar cheese
• 1 teaspoon Dijon mustard
• 2 Tablespoons half and half
• ¼ Cup Guinness draft beer
• 2 scallions, chopped
• 2 Tablespoons chopped fresh parsley {plus more for garnish}
• sprinkle of kosher salt
• dash of Sriracha sauce

Preparation

Combine the cream cheese, shredded Cheddar, mustard and half and half in the bowl of a food processor. Sprinkle in a pinch of kosher salt and pulse until combined.

Pour in the beer and blend until smooth. Add the scallions, parsley and hot sauce; pulse a few more times. Taste for seasoning and add a bit more salt, if desired.

Transfer the mixture to a bowl and chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley.
Serve with crusty bread or crackers. I recommend some rosemary flatbreads or thin crackers.

Roast Beef Pinwheels with Cream Cheese and Caramelized Onion

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, peeled and sliced into thin strips
• 3 cloves of garlic, minced
• 1/2 pound of thinly sliced roast beef
• 1-2 Tablespoons prepared horseradish sauce
• 4 oz. cream cheese, softened
• freshly cracked pepper and salt, to taste
• 8 large flour tortillas

Preparation

1. Heat the oil in a heavy sauté pan over medium heat. Stir in the onions and garlic to coat with oil and stir frequently until onions are lightly brown.

2. Reduce heat to medium low and continue stirring until the onions are a medium brown. Remove from heat and allow to cool.

3. In a bowl, blend together horseradish sauce, cream cheese, salt and pepper.

4. Lay a tortilla flat on a working surface and very lightly cover 2/3 of the surface with a thin layer of the cream cheese mixture. Layer a piece of roast beef and a sprinkling of the caramelized onions on top.

5. Roll tortilla up to form a log. Wrap each tortilla in plastic wrap and let chill in the refrigerator for 2 hours (or longer).

6. Remove plastic wrap from your pinwheel appetizers and slice into bite sized pieces. Serve flat so that the swirl design is visible

Serves about 12

Marinated Grilled Shrimp with Sweet Chili and Basil

Ingredients

• 3 cloves garlic, minced
• 1/4 Cup extra virgin olive oil
• 1 Cup fresh diced tomatoes
• 1 Tablespoon white wine vinegar
• 2 Tablespoon white wine
• 1 bunch fresh basil (about a 1/2 Cup)
• 1/4 Cup sweet chili sauce
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon smoked paprika
• 2 lbs. fresh shrimp, peeled and de-veined
• skewers (soaked in water 1 hour)

Preparation

1. Put all your ingredients except the shrimp into a food processor and pulse until well blended. Transfer the mixture to a food storage bag with the shrimp. Gently shake until the shrimp are well coated. Refrigerate for a half hour turning twice.

2. Preheat your grill to medium, oil the grates to prevent the shrimp from sticking. Put a few shrimp on each skewer, and cook for about 3 minutes.

 

Creamy Cheese and Roasted Garlic Truffles

Ingredients

2 packages of cream cheese, 8 ounces each, softened

8 oz. grated Sharp cheddar cheese

2 Tablespoons freshly grated Parmesan cheese

1 head of roasted garlic, peeled

1 dash ground cayenne pepper

1/4 Cup roasted red peppers, finely chopped

1/3 Cup green onions, finely chopped

1 2/3 Cup pecans, finely chopped

Preparation

1. Mix shredded cheeses, cream cheese, cayenne pepper, and roasted garlic until very well blended. Take the mixture and divide it in half.

2. To one half of the mixture, add roasted peppers. To the other half, add green onions. Mix each half very well until blended.

3. Cover and place in the refrigerator until thoroughly chilled.

4. Take each cheese mixture and shape them into balls about 1 inch. Make 24 balls.

5. Roll each ball into pecans.

6.Cover again and refrigerate again until you are ready to serve. Serve with chips, or crackers.

Serves 20-40, depending on the size of your truffles.

Jalapeno Ginger Chicken Wings

Ingredients

1 1/2  pounds chicken wings, cut-up

4 cloves garlic, minced

1 jalapeno, minced

1 Tablespoon soy sauce

1 Tablespoon peanut oil

1 teaspoon fresh ginger

2 teaspoons rice vinegar

1/2 teaspoon sesame seeds

1/2 teaspoon kosher salt

Preparation

1. Rinse and pat dry the chicken wings.

2. In a bowl whisk remaining ingredients together. Place chicken wings in a bowl and pour jalapeno mixture over the top. Seal bag and shake to coat. Marinade in the refrigerator for at least an hour.

3. Preheat oven to 400 degrees.

4. Place chicken wings in a baking dish and bake for 20 minutes. Turn over and bake for another 15 – 20 minutes or until chicken is golden brown and cooked through.

Serves 2-4

Bacon Jam Bruschetta

Ingredients for Bacon Jam

• 1 pound bacon, cut into 1 inch pieces
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 Cup strong brewed coffee
• 1/4 Cup apple cider vinegar
• 1/4 Cup maple syrup
• 3 Tablespoons brown sugar
• Tabasco sauce to taste

Preparation

1. In a large, heavy bottomed pan, fry the bacon in batches. Remove the bacon from the pan, and pour off all but 1 Tablespoon of the bacon fat. 

 

2. Turn the pan heat to medium high. Add the onion to the pan and fry until translucent. Add the minced garlic, frying until fragrant.

 

3. Return the bacon to the pan, along with the rest of the ingredients. Bring to a boil, then lower the heat and simmer for 2 hours. Stir occasionally, and add 1/4 cup of water every 25 minutes or so.

 

4. Once cooked down, puree the jam in a food processor until it reaches your desired consistency.

Bruschetta Ingredients

• Bacon Jam
• Baguette, sliced
• Cream cheese or goat cheese
• Salad greens
• Olive oil
• Lemon juice
• Fresh salsa topping (fresh tomato, onion and cilantro chopped fine)

Bruschetta Assembly

1. Spread the cream cheese on the baguette slices. Top with bacon jam.

2. Dress the greens with olive oil, lemon juice and salt and pepper to taste and fresh salsa.

3. Place a small amount on the bread.

 

  

Bacon Wrapped Sweet Potato Bites

Ingredients

• Sweet Potatoes
• Olive Oil
• Salt
• Pepper
• Rosemary, minced
• Green onion, minced
• Applewood Smoked Bacon
• Toothpicks

Preparation

1. Chop the sweet potatoes into 1" pieces. Either boil or steam them just until a fork can be inserted easily. Toss the sweet potatoes with olive oil, coarse salt, pepper, green onion and rosemary.

2. Line a sheet pan with foil. Wrap each chunk of sweet potato in 1/2 a slice of bacon, insert a toothpick to hold the bacon in place. Place on baking sheet.

3. Bake for 10-15 min on one side, then flip, and 10-15 on the other side. Bake until golden brown.

Onion, Bacon, and Cranberry Pinwheels

Ingredients

• 8 oz pepper bacon
• 3 Cups diced Vidalia onions
• 1/4 Cup dried cranberries
• 1 Tablespoon + 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1 Tablespoon butter
• 2 Tablespoon diced pimentos
• 1 scallions (green part only), minced (about 2 Tablespoons)
• 1 – 8oz can  crescent dough sheet
• 1 cup shredded Colby cheese

Preparation

1. Cut bacon into approx 1/4 inch bits and fry until crisp. Remove bacon pieces and set aside. Drain off all but 2 Tablespoons of the oil and saute the onions over medium-low heat for 20 minutes, stirring frequently.

2. Add the dried cranberries, wine vinegar, salt, and butter; cook for 5 more minutes. Remove from heat, add pimentos, scallions, and reserved bacon. Adjust salt.

3. Preheat oven to 375 degrees. Unroll the crescent dough sheet on a lightly floured board or non-stick surface (a silicone baking mat works well) with one of the long edges closest to you.

4. Spread the cheese evenly from side to side and to the bottom edge; leave an inch of space along the top edge. Spread the onion/bacon mixture evenly over the cheese. Carefully roll the dough up from the bottom edge (rolling away from you), taking care not to tear the dough.

5. Cut the dough in 3/4 to 1 inch slices with a sharp wet knife and place on a baking pan lightly coated with cooking spray. Bake at 375 degrees for 15 minutes or until pinwheels are golden brown. Allow to cool on a baking rack for 5 minutes.

Makes approximately 18 appetizers.
 

Shrimp and Grits Party Appetizer Cups

Ingredients

• 1 lb bacon
• 3 Cups water
• 1 Cup half & half or milk
• 1/2 teaspoon salt
• 1 Cup yellow grits
• 2 Tablespoon butter
• 1 Cup chopped onion
• 2 oz sharp cheddar, grated (plus additional for garnish)
• Sesame seeds
• 1 Cup chopped green pepper
• 1 clove garlic, minced
• 1 lb cooked medium shrimp, peeled & deveined
• 1 teaspoon lemon pepper
• 1 small jar chopped pimento for garnish
• Finely sliced scallion tops

Preparation

1. Cook the bacon until crisp. Drain and crumble into small pieces. Reserve the bacon drippings.

2. Whisk together the water, half & half, salt, and grits in a saucepan. Bring to a boil over medium-high heat, stirring regularly. Stir in the butter, cover, and reduce heat to a simmer. Cook 20 minutes, stirring regularly.

3. While the grits are cooking, saute the onions in 1-2 teaspoons of the bacon drippings until well softened. When the grits are done, stir in half the cooked onions (reserve the remainder for garnish) and the grated cheese.

4. Preheat the oven to 375 degrees. Spray five 12-cup mini-muffin pans with cooking spray and sprinkle with seeds. Fill each muffin cup about 3/4 full with the grit mixture, then spread the grits up the sides to create an indent in the center. Bake for 15-20 minutes or until lightly crusted on the outside.

5. While the grit cups are baking, saute the green peppers with the garlic in a little more bacon fat until just softened. Add the shrimp, lemon pepper, bacon, and remaining onions and cook until the shrimp are just heated through. Let sit at least 5 minutes so the bacon can absorb any liquid.

6. Separate the shrimp from the bacon/green pepper mixture. Divide the bacon/pepper mix among the grit cups and top each with a shrimp. Sprinkle cups with a little grated cheese, add some chopped pimentos, and top with a sprinkling of scallion tops.

Makes 60 appetizers.

Mexican Eggrolls

Ingredients

• 1 pound ground round beef
• 1 medium diced onion, and green bell pepper
• 2 minced cloves garlic
• 1 Tablespoon chili powder
• 1 Tablespoon Tabasco sauce
• 24 egg roll skins
• 1 Tablespoon oil
• 1-2 freshly chopped jalapenos
• ½ Tablespoon of salt
• ½ Tablespoon of cumin
• ½ Tablespoon of oregano
• ½ pound sharp grated cheddar cheese
• 2 beaten egg whites
• ½ Cup water

Preparation

 

1. In a heavy skillet begin to brown ground beef in one tablespoon of oil.

2. Add onion, green pepper, garlic, jalapeno(s), salt, chili powder, cumin and oregano. Stir to combine and continue to stir until onion and pepper begin to soften; drain well.

3. Add water, cover and reduce heat. Continue to cook until dry, approximately 25 minutes.

4. Remove from heat and stir in grated cheese and Tabasco sauce.

5. Lay out all 24 egg roll skins flat with points facing you (like a diamond). Place one heaping tablespoon of meat and cheese mixture in center of each skin.

6. Fold bottom point of skin up to cover meat mixture. Fold left and right points into the center. Lastly, fold top point down to form a roll. Brush on beaten egg whites to seal.

7. Heat oil in deep fryer to 350º F. Cook rolls a few at a time in the fryer until brown (approximately 1 minute).

8. Drain on paper towels.

Olive-Cherry Bruschetta

Ingredients

• 32 3/4-inch-thick slices rustic baguette-style sourdough bread (16 oz.)
• 6 Tablespoons olive oil
• Salt and ground black pepper
• 1 Cup Pimiento-Stuffed Spanish Manzanilla Olives, sliced
• 1/2 Cup Greek Kalamata Pitted Olives, chopped
• 1/2 Cup dried tart cherries, chopped
• 1/4 cup bottled whole hot cherry peppers, seeded and chopped
• 1 large shallot, quartered and thinly sliced
• 1 Tablespoon chopped fresh basil
• 1 teaspoon finely shredded lime peel
• 2 teaspoons fresh lime juice
• 6 ounces feta cheese crumbled
• 2 ounces very thinly sliced prosciutto, cut into 32 pieces
• 2 Tablespoons chopped fresh chives

Preparation

1. Preheat oven to 425 degrees F. Place baguette slices on a very large baking sheet. Brush slices with 4 tablespoons of the oil, then season lightly with salt and black pepper. Toast bread on middle rack of oven about 5 minutes, until crisp and light brown, turning once. Remove from oven; set aside.

2. For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice.

3. Place cheese on toast slices. Top with prosciutto and olive-cherry tapenade; sprinkle with snipped chives.

Mini Pumpkin Sage Balls with Balsamic Creme Fraiche

Ingredients

• 3 Tablespoons canola oil
• 1/2 Cup finely diced onion
• 2 teaspoons minced garlic
• 2 1/2 teaspoons chopped fresh sage
• 3/4 Cup pumpkin puree
• 3/4 Cup dry bread crumbs
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 

• 2 Cups vegetable oil for frying
• 1 sprig fresh sage leaves
• sea salt

• 1/4 Cup sour cream
• 1/4 Cup heavy whipping cream
• 1 teaspoon white sugar
• 1 Tablespoon balsamic vinegar 

Preparation
 1. Preheat oven to 375 degrees. Grease a baking sheet.

2. Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.

3. Bake in preheated oven until firm and hot, about 15 minutes.

4. Meanwhile, heat the frying oil to 350 degrees F, and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth.

To serve, sprinkle the pumpkin balls with fried sage leaves, and sea salt. Serve with the dipping sauce on the side.

Pan-Fried Onion Dip

Ingredients

• 2 large yellow onions
• 4 Tablespoons unsalted butter
• ¼ Cup vegetable oil
• ¼ teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 4 ounces cream cheese, at room temperature
• ½ Cup sour cream
• ½ Cup mayonnaise

Preparation

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.

2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

Bacon Cheese Ball

Ingredients

• 2  (8 ounce) packages cream cheese, softened
• 4 green onions, chopped
• 1 (1 ounce) package dry buttermilk ranch salad dressing mix
• 1 Cup shredded colby cheese
• 1 (3 ounce) jar real bacon pieces

1. Put the 2  packages of cream cheese in bowl and mix until slightly whipped.

2. Add packet of ranch dressing and mix until incorporated.

3. Fold in 1 cup shredded cheese and green onions.

4. Pour bacon bits in a plate or pie pie.

5. Form cream cheese mixture in to a ball with your hands.

6. Roll ball in bacon bits until covered. Wrap cheese ball in plastic wrap and place in the refridgerator for several hours or overnight. Serve with crackers.

Spicy Pickled Eggs with Beets

Ingredients

• 1 dozen large boiled eggs, peeled
• 1 15 oz. can non-pickled beets, drained RESERVE BEET JUICE
• 2 cups cider vinegar
• 2 teaspoons kosher salt
• 1/2 Cup sugar
• 1/2 onion, thinly sliced
• 2 Tablespoons pickling spice
• 2 teaspoons red pepper flakes (more if you prefer it spicier)
• 2 garlic cloves, smashed

Preparation

1. Put the eggs and beets in a clean, 1 quart, wide-mouth glass jar. Distribute the eggs and beets evenly.

2. Put the vinegar, salt and sugar in a non-reactive saucepan and bring to boil. Add the onions, garlic, pickling spice, red pepper flakes and reserved beet juice. Lower the heat and simmer for five minutes.

3. Put the jar of beets and eggs in the sink, this is less risky. Pour the vinegar mixture over the eggs. The eggs should be completely covered with the vinegar mixture. Close the jar securely and refrigerate. Shake or stir the jar gently once a day to redistribute the contents, enabling the pickle mixture to reach the parts of the eggs that press against the side of the jar. The eggs will be ready in 3-5 days. If any are left they will keep for a month in the refrigerator.