Bacon-Wrapped Jalapenos

Written By Jen

Our Friday posts are going to stray off ‘theme’ and be about anything and everything.  Welcome to casual Friday!

I don’t know about you, but I have a very important football game to watch this weekend at a friend’s house.  My mission is to bring an appetizer.  This is a good option!  Have a wonderful weekend friends!  I hope it includes good food, good friends and great games!

Bacon, cheese and jalapeno are incredible flavors mixed together.  These are a game day favorite of mine!  This delicious appetizer was posted by The Brown EyedBaker.  Whenever I use jalapenos I always put gloves on my hands.  If you don’t have any you can always use plastic bags from the grocery store or resealable plastic bags.  If your hands  burn from touching a pepper pour salt in a bowl and rub it in your hands and then wash them with the salt.  Repeat several times. (Done that.  Ouch.)

Bacon-Wrapped Jalapeños
Yield: 40 appetizers
Prep Time: 20 minutes | Bake Time: 20 to 30 minutes
20 whole, fresh jalapeños
2 8-oz blocks of cream cheese, softened at room temperature
1 to 2 pounds of bacon
1. Preheat oven to 375 degrees F. Place a wire rack on a baking sheet and set aside.
2. Cut the jalapeños in half, lengthwise. Remove the seeds and membranes. Stuff each jalapeño half with cream cheese. Wrap each jalapeño half with bacon. Secure with a toothpick.
3. Bake in the preheated oven for 20 to 25 minutes. If after 20 minutes the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish. Just keep a close eye so they don’t burn! Serve immediately or at room temperature.
(Recipe adapted from The Pioneer Woman Cooks)

The Brown Eyed Baker Blog:

 

Recipe : Guacamole

Jen
This is the BEST Guacamole! The lemon juice in this guacamole will keep it from turning brown.  It will look and taste great for hours.  Enjoy!  YUM!
 

Guacamole from Ina Garten on the Food Network

Ingredients

4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes of hot pepper sauce (I use Tabasco)
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon of kosher salt
1 teaspoon of freshly ground black pepper
1 medium tomato, seeded, and small-diced (I use Roma)
Directions
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
 

This recipe if from Ina Garten on the Food Network. 

Recipe : Buffalo Chicken Dip

Jen

Here is a great appetizer that you could enjoy while watching the Super Bowl.  This recipe is a sure hit.  Enjoy!  It came from my friend Stacey Mahaffie.  Thanks Stacey!

Buffalo Chicken Dip
1/2 Chicken Brest, Boiled and Shredded

1 8oz package cream cheese; softened
1/2 cup buffalo sauce
1/2 cup ranch salad dressing OR
1/2 cup blue cheese salad dressing
2 cups shredded colby jack cheese



Spread the cream cheese into an ungreased 8×8 dish. 
Layer the chicken, ranch (or blue cheese) dressing, and buffalo sauce.
Sprinkle with shredded Colby jack cheese.  Bake uncovered at 350 degrees for 25-30 minutes or until cheese is melted.  Serve warm with tortilla chips or celery.  I tried the recipe with ranch and loved it, but it is also good with blue cheese dressing. If you don’t have time to boil and shred a chicken breast you could use a rotisserie chicken.  


Stacey gave this to us for Christmas instead of a plate of cookies.  It was tasty and a nice change!  Scott and I ate the whole thing for lunch while hanging Christmas lights on our house.

Recipe : Italian Bread

Jen

Now you know it…I love football and football food! YUMMY!  I was sampling a dish at a Super Bowl party several years ago when I came across this incredible Italian stuffed bread. Now, I crave it.  Plus, our house smells amazing after I make it.  Everyone starts pouring into the kitchen wondering what is creating such an amazing aroma.  It’s EASY too!  It’s a great option to bring to the next party you are attending, maybe a Super Bowl Party!  It’s amazing!  If you make it and don’t like it, swing it by my house and we will devour it for you!  Let me know if you try it and how it goes!  I even want to know if it’s a flop.  I always enjoy a good story:)

Italian Bread

10+ cloves fresh garlic
1 large loaf French bread unsliced
1/2 cup butter
1/4 cup olive oil
1 pkg frozen chopped spinach thawed and squeezed dry
1 14 oz can artichoke hearts, drained and chopped
Sliced olives (a can)
Pepperoni (I use a lot)
1 cup grated Parmesan cheese
1/2 cup grated mozzarella (I double this)
2 tsp capers, chopped

Pinch oregano and basil

1 tsp garlic salt
1 tsp coarse ground pepper

Peel and chop garlic coarsely, then set aside. Cut the top off the of bread lengthwise. Carefully scoop out the inside of the loaf, tearing the bread into small pieces and placing them in a large mixing bowl. In a large skillet, melt butter and oil together until slightly bubbling. Add garlic and stir. Add spinach, artichokes, sliced olives and pepperoni. With a wooden spoon, lightly combine all ingredients. When thoroughly mixed, remove from heat and add the garlic mixture to the bread pieces and toss until everything is again thoroughly mixed. Add cheeses, capers and seasonings, and then toss together to mix well. Pack mixture into the hollow bread crust, replace the top and wrap in foil. Bake for 30 minutes at 350. Unwrap. Drizzle some olive oil on top of the crust and bake uncovered for 5 more minutes. Slice and serve. (I slice it before I bake it; it just saves when you are ready to serve.)

Ingredients

Doesn’t it already look amazing?
 Mix it together!
 Scoop out the inside of loaf.
 Mix the pepperoni mixture with bread and add cheese.
 Pack the mixture into the bread.
 After you bake it.  Slice and Serve.
 Game Time! It is incredible!  Enjoy!
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