Jalapeno Poppers

I've been making my own jalapeno poppers for years. I have tried many different batters, from boxed fish and onion ring batters to my own home made batters. I've filled them with cream cheese only, adding cheddar cheese and bacon only a couple of times. I have not tried this recipe yet, but will try it out next time I make them. It sounds really good. Just make sure you use gloves to deseed the peppers. Deseeding them does diminish some the heat, so if you choose, you can use Pepper Jack cheese or add some of the seeds to the cream cheese mixture to make them hotter.

Servings: 10


Ingredients:

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, slice down side and deseeded
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Directions: 
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno peppers.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 3 to 4 minutes each, until golden brown. Remove and let drain on a paper towel.

Cheesy Broccoli Soup

Serves: 6

3 cups chicken broth

1 (32 oz.) large package frozen chopped broccoli

1 medium onion, finely chopped

1 tablespoon chopped garlic 

1/2 cup butter or margarine

6 tablespoons all-purpose flour

2 cups milk

1 pound process American cheese (Velveeta), cubed

In a large saucepan, bring the chicken broth to a boil. Add frozen broccoli, cover and bring to a second boil, lower heat and simmer 7 minutes or until broccoli is tender. Drain, reserving 2/3 cup of the broth. In another large saucepan, saute onion and garlic in butter until tender. Whisk in flour until blended. Stir in milk and add cheese. Cook on medium-low until cheese is melted, stirring frequently. Stir in broccoli and reserved chick broth.

** I made this recipe last night instead of the potato and broccoli soup that I was originally going to make. I found the recipe online and changed it a little. This came out really good. There was more than enough for my family. I slowed cooked a whole chicken and used the broth from chicken. Instead of the butter, I cooked the onions in chicken fat and added a couple tablespoons margarine in with the milk and cheese. I will definitely make this broccoli soup again. I think I might try adding bacon next time and cook the onions in the bacon grease. 

Potato and Broccoli Soup

Ingredients:

2  tablespoons butter

1   onion, chopped

2   cloves garlic, minced

1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)

1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes

3  cups canned chicken broth or homemade stock

3  cups water

1 3/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1/2 cup grated Parmesan

Directions

In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

**I haven't made this yet but look forward to making it soon. It will be on my next week's menu for sure. I will   add crumbled bacon and some cheddar cheese to the soup. And I will probably serve this with pork chops, salad and some rolls. 

Crockpot Beans and Bacon

Ingredients:
1 lb dry pinto beans
1 lb bacon
seasoning salt
garlic powder
chopped onions

Serves: 4

Directions:
Sort and soak beans in plenty of cold water overnight. After soaking, drain and rinse beans. Place in crock pot with 2 cups water and about one tablespoon or so of each, seasoning salt and garlic powder. Layer the raw bacon on top of the beans. Cook on low for 8 hours or on high for 5 hours. Top with chopped onions on individual servings.

**This is how I have been making pinto beans lately. It is really good. Even my picky son likes this. I usually serve this with corn bread or biscuits. It is just enough for my family of four. Made a double batch the last time I made this and had a lot of leftovers. Enough to even make a chili with afterwards.