Bacon Wrapped Jalapeño Poppers

Bacon Wrapped Jalapeño Poppers

What are you doing for New Year’s Eve? We usually go to my cousin’s, but she is visiting her son this year. So, we are staying home. We are still dressing up and having snacks and cocktails. We are just doing it alone.

I’m making Bacon Wrapped Jalapeño Poppers and Wings. I know poppers are very mid-90s. I also know that I don’t care. I eat what I like. These are super delicious.

Thanks for following my blog this year. I hope next year brings you nothing but happiness.

Servings: 12 poppers

Time:  Active: 15 minutes; Freeze: 1 hour; Cook: 40 Minutes; Pops in about 2 hours

Hardware:  A cutting board and a paring knife, food prep gloves, a food processor, a silicone spatula, a mixing bowl, a mixer, a spoon, a large plate, foil, a baking sheet

Ingredients:

• 1-8oz package cream cheese
• 12 large jalapeños
• 8 ounces shredded cheddar cheese
• 1 cup cooked, crumbled bacon (just buy the pre-cooked bacon you can find with the salad dressing and croutons in the grocery store)
• 6 pieces of good bacon
• Cooking spray
• Ranch or blue cheese dressing

1. Put the cream cheese out to soften.
2. Make sure to wear the gloves while working with the peppers. Wash the peppers. Leave the stems on them. Lay them down to discover how they can lay without rolling. Cut a long section from the top of each pepper so it resembles a canoe. Remove the seeds and white ribs from inside the jalapeños.
3. Place the pieces you removed from the peppers into the food processor. Pulse them until they are the size of gravel. Scrape them into the mixing bowl. Repeat with the bacon and the cheddar cheese.
4. Add the cream cheese to the crumbled bacon, jalapeños, and cheddar cheese and mix until thoroughly combined.
5. Stuff the mixture into the peppers. You can mound it up a little. Place the peppers into the freezer for at least on hour. If you have any stuffing left over, it makes a great cheese spread.
6. Cover the baking sheet in foil and spray with cooking spray. Pre-heat the oven to 325˚.
7. Cut the bacon long ways down the middle. You should now have 12 thin bacon strips. Remove the poppers from the freezer. Wrap a piece of bacon around each one. Try to have the ends under the pepper. Place the poppers onto the prepared baking sheet and bake for 30-40 minutes. If the bacon isn’t crispy enough for you at this point, you can turn on the broiler. However, monitor them carefully, as they will burn quickly.
8. Serve right away. Offer your guests ranch or blue cheese dressing for dipping.

Baked Brie with Apricots

Baked Brie with Apricots

Are you having people over for Christmas Eve or Christmas Day? Do you need a last-minute appetizer or snack? Baked Brie with Apricots is delicious, truly beautiful and so, so very easy.

I used bacon crumbles that are available in the salad dressing aisle, just to speed things up. However, when I am cooking bacon, I cook 2 extra slices. I then wrap those slices tightly in aluminum foil and place them in a Ziploc freezer bag. I use that bacon for recipes as needed.

Servings: 8 ounces of brie 10-12 bites (make two)

Hardware: A cutting board and knives, a small skillet, a microwave safe bowl (I used a glass measuring cup for easy pouring), a silicone spatula, a baking sheet, parchment paper, a serving platter and cheese spreaders or butter knives for serving

Time:  Active time 6 minutes; Cook: 13 minutes, brie in about 15 minutes

Ingredients:

• 8-ounce wheel of brie
• ¼ cup chopped pecans
• 2 teaspoon butter
• 2 slices of crumbled bacon
• 2 ounces of dried apricots
• ¼ cup apricot preserves
• Slices of baguette or crackers

1. Measure everything and set aside. Roughly chop the apricots
2. Cut a square of parchment that is 11”x11”. Preheat the oven to 350˚. Place the parchment paper on the baking sheet. Place the brie wheel in the center of the parchment paper. Place in the oven for 8 minutes.
3. While the brie is baking, melt the butter in the skillet over medium. Add the chopped pecans and toast until just golden. This should take about 1-2 minutes. Stir the whole time. Add in the bacon, stir and remove from the heat.
4. After the brie has baked for 8 minutes, sprinkle the chopped bacon, pecans and apricots on the cheese and return it to the oven for another 3 minutes.
5. While the brie is finishing, warm the preserves in the microwave safe dish until easy to pour. I microwaved mine for 1 minute on 50% power. Microwave at 15 second intervals after that until it is the proper consistency.
6. The cheese is very soft now, so be gentle. Carefully, using the parchment paper, slide the brie onto the serving platter. Use the silicone spatula to scoop up any wayward toppings and return them. Pour the warmed preserves over the brie and serve right away. Offer your guests slices of baguette or crackers.

Parmesan Rosemary Almonds

Parmesan Rosemary Almonds are another quick, last minute snack. If you have a nice jar, these also make a nice hostess gift for any parties you might attend. If you are making the nuts into a hostess gift, add a sprig of fresh rosemary to the jar as a decoration.

Parmesan Rosemary Almonds

Servings: 10 ounces of almonds

Hardware: 2 baking sheets, parchment paper or a silicone baking mat, a silicone spatula, a microwave safe mixing bowl, measuring spoons and cups, an airtight container, paper towels

Time:  Active time 6 minutes; Cook: 5-7 minutes, nuts in about ½ hour

Ingredients:

• 10 ounces of whole almonds
• 2 teaspoons butter
• 1 tablespoon + 1 teaspoon dried rosemary
• 1 teaspoon large granule salt (maybe more)
• ½ cup grated Parmesan cheese

1.  Melt the butter in the microwave safe mixing bowl. Toss the nuts and the tablespoon of rosemary until coated.
2. Cover one of the baking sheets in parchment paper or the baking mat. Line the other in 3 layers of paper towels.
3. Spread the nuts out in a single layer on the sheet lined with parchment and place in the oven. After 5 minutes, stir so that the outer nuts are moved to the center and the inner nuts are moved out. Return them to the oven but monitor them closely. As soon as most of the nuts are browned, remove them and spread them out in a single layer on the paper towel lined sheet. Immediately, sprinkle on the salt and remaining rosemary.
4. Allow the nuts to cool for about 20 minutes. Place them and the cheese in the air tight container and shake like crazy to coat. Taste and adjust the salt. Serve at room temperature.