Recipe: PuffCorn Crack

I was introduced to this at our office Christmas party last year and it's quickly become my go to for a quick snack to take to meetings, parties, etc.  I'm sure there are recipes for it out in Internet world and that they go by other names, but this is the recipe from my original provider.  She just called it "Crack," which is perfectly acceptable.  But since it uses PuffCorn, I figured I'd get a little more fancy with the name...

I use the term "recipe" here loosely.  This is beyond simple to make and OH SO ADDICTING!  Make sure you have somewhere to take this if you make it because if you don't, you'll find yourself eating the ENTIRE BATCH.

Gingery Goodness

You probably know that ginger is a good tummy tamer, but it's also chock-full of healing compounds that help with all kinds of ailments, from colds and fever to pain and inflammation, so when in doubt, have some ginger.

Which type to pick though?

• Fresh ginger lends the freshest flavor.  When purchasing, pick fat, firm "fingers" with smooth, shiny skin.  Prep it using a spoon to scrape off the skin then grate the flesh, slice into coins, or mince.  Store whole ginger in the crisper in a zip-top bag, use within a few days.  If you need to keep it longer, store it in an airtight container in the freezer for up to 1 month.  (Freezing also makes it easier to grate!)
• Ground ginger.  Potent spice used often in desserts (gingerbread for example).  Try it in soups, stews or marinades.
• Pickled ginger.  Paper thin sheets often used in sushi, but you can also try them in salads and fried rice.
• Candied ginger.  Chop these chewy, sweet-hot slices and add to cookie dough or brownie batter or sprinkle them over ice cream.  You can also eat them plain!

Need a quick dipping sauce?  Try mixing chopped ginger with rice vinegar, soy sauce, scallions, and sesame oil.

Or how about a sweet side?  Try simmering sliced carrots with butter, chopped ginger, sugar and enough water to just cover the carrots.  Cook, covered, until carrots are tender and glazed.

Mmm...tasty!

Dark Chocolate Peanut Butter Protein Balls

I don't always get enough protein.  Don't get me wrong - I get enough protein to meet my "normal" day needs, but not always enough on a heavy training day.  Especially here lately when my long runs are approaching 16 to 18 miles and some of my weekday workouts are 6+ miles AND strength workouts.  That takes a lot of energy to push through.

Yes, I do drink protein shakes occasionally, though I'm not the biggest fan of them.  I'd rather have dessert instead!  So, one solution is these protein balls.  They taste a bit like cookie dough and have that chocolate/sweet element I'm so fond of, plus they are easy to mix up and will keep in the freezer for months.  And, when I need an extra hit of protein, I can just grab one of these and be on my way.

Double-Duty: Ramekins

Have a set of ramekins languishing in your cabinets?  (Because, seriously, how often do you really make creme brulee?)  Good news - they can be used for more than just that blowtorched dessert, like this quick breakfast sandwich:

• Mist a ramekin with non-stick spray or olive oil, add an egg and microwave in 15 to 20 second intervals until the egg is set (or cooked to your liking).
• Scrape around the edge of the ramekin with a knife to remove the egg; serve on an english muffin with additional toppings (cheese, bacon, etc).

Mmm...tasty!

Gimme Some S'more

From The Sandlot (1993):

"Hey, Smalls, you wanna s'more?"

"Some more of what?"

"No, do you wanna s'more?"

"I haven't had anything yet, so how can I have some more of nothing?"

"You're killing me, Smalls!"

Side note:  If you've never seen The Sandlot I highly recommend that you do so.  It's an excellent movie.  Anywho, I've got a recipe for you today and yes, it is for a s'more themed confection.  However, you don't need to roast any marshmallows and your risk of getting the sticky, gooey mess that can be a s'more all over your hands and face is pretty will nil.

Eek!

Halloween is tomorrow!  Yay!  It's probably my second favorite holiday; Christmas comes first.

Have you gathered up your costume?  Bought candy for the trick-or-treaters?  Or maybe you are making treats rather than buying them in the store?

Or maybe you had the great idea that you'd make treats, but just haven't gotten around to it...if so, might I suggest one of the following options?  They all come together fairly quickly (translation - last minute) though they will probably require a trip to the store, so don't dilly dally too long.

Chocolate covered Oreos with fondant cut-outs.  Because Oreos are as addictive as cocaine, so some say, so let's give them to the kiddos.

Thin Mint Cookie Cheesecake Pie

Mmm...Thin Mints.  By far my favorite Girl Scout cookie.  I'm not one of those that purchases cases and cases of them when cookie time comes around, but I always purchase my fair share.  Which I then, typically, freeze and ration out in small portions in order to make them last as long as possible.  I really don't know what came over me when I decided to make this pie...it uses a good amount of Thin Mints...and it put a respectable dent in my hoard.  But...the pie was delicious.

It whips up in just a few minutes, aside from freezing the crust, and you don't even need to turn on the oven.  It's a nice cool, minty treat for warmer weather.  If you don't have Thin Mints, I would venture you could simply use chocolate-covered chocolate cookies and add a teaspoon or two of mint extract.  I haven't tried it this way, but you'd get a similar effect...I think.

Thin Mint Cookie Cheesecake Pie
Printable Recipe

Yield:  8 to 10 servings
Time:  15 minutes, plus chilling



Ingredients:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 8 oz Cool Whip, thawed
• 1/4 cup butter, melted
• 2 sleeves (i.e. 1 box) Girl Scout Thin Mint Cookies

Preparation:

1. Finely crush 24 cookies.  Once crushed, add the melted butter and stir to combine.
2. Press crumb mixture evenly across the bottom and up the sides of a 9-inch pie tin.  Place the crust in the fridge (about 30 minutes) or freezer (10 - 15 minutes) until hardened.
3. In a large mixing bowl, cream together the cream cheese, sugar, and vanilla extract until light and fluffy.  Gently fold in the Cool Whip.
4. Crush 15 to 20 cookies.  Fold the crushed cookies into the cheesecake/cool whip mixture.
5. Spread the filling mixture into the cold pie crust.  Top with additional cookie crumbs.  Refrigerate until ready to serve.
6. Eat any remaining cookies, reserve for additional garnish, or save for a later use.

Happy baking!

Layered Greek Ranch Dip

As promised, the recipe for Layered Greek Ranch Dip!  This is one of those recipes that doesn't really have specific measurements, aside from the ranch dip base.  It's pretty much add as much or as little of the toppings as you'd like; though I've added the approximate amounts I used in parentheses in the ingredient list to give you a starting point.

This comes together in 10 to 15 minutes, though I'd suggest refrigerating the dip at least a couple of hours to allow the flavors to meld.  And, if you need a good pita chip, might I recommend the Stacy's brand - they offer at great array of flavors.  This dip was especially good with the Parmesan Garlic and Herb flavor or the Simply Naked flavor is always a sure winner for use with dips.*

Layered Greek Ranch Dip
Printable Recipe
Inspiration:  Taste of Home Magazine
Prep:  10 to 15 minutes
Refrigerate: minimum 2 hours
Yield:  approximately 8 servings



Ingredients:

• 16 oz sour cream
• 1 envelope dry ranch salad dressing/dip mix
• 1 tomato, chopped
• Pepperoncini, drained and chopped (16 oz jar)
• Kalamata olives, drained and chopped (approximately 3 oz)
• Red onion, chopped (approximately 1/3 to 1/2 cup)
• Feta cheese, crumbled (approximately 4 oz)
• Pita chips, for serving

Preparation:

1. Mix the sour cream and ranch salad dressing/dip mix in a small bowl.  Spread evenly into a large shallow dish.
2. Layer with the tomato, pepperoncini, kalamata olives, red onion, and feta cheese.  Cover and refrigerate until ready to serve, at least 2 hours.
3. Serve with pita chips.

Happy dipping!

*Stacy's Pita Chip Company has no idea who I am and they didn't ask me to say nice things about their product.  Just sharing an ingredient/brand I happen to love!

Cookies & Creme Popcorn

Taa-dah!  As promised, I give you the recipe for Cookies & Creme Popcorn.

And, yes, there really are only three ingredients!

Cookies & Creme Popcorn

Printable Recipe

Very slightly adapted from Chef In Training

Yield:  Approx 9 cups

Ingredients:

• 8 cups plain, popped popcorn
• 24 Oreos, crushed
• 24 oz white vanilla almond bark

Preparation:

1. Place popcorn in a very large bowl or spread on two parchment lined baking sheets.
2. Melt the almond bark according to package directions, then drizzle the melted almond bark over the popcorn.
3. Immediately sprinkle the crushed Oreos over the popcorn.
4. Toss or stir the popcorn gently to evenly distribute the cookie pieces and almond bark.
5. Allow to cool until almond bark has hardened.  Serve immediately or store in an airtight container.

Notes:

* Make perfectly popped popcorn using this method.

* Crush the Oreos as finely as you'd like.  I left mine with some fairly large chunks...just cause I like it that way!

Happy popping!

Crunchy Black Bean Tacos

It's been a while since I shared a recipe with you!  So, today, I give you this deliciousness I came across on Pinterest.

Yes...I've been sucked into the Pinterest craze.  Don't judge; I've actually found some great inspiration for cake and life in general, and, obviously, some yummy recipes to try.

What do I love about this recipe?  Let me count the ways:

1. It's simple to put together (read - no crazy ingredients)
2. It's ready in about 30 minutes with minimal fuss
3. It's got a Mexican flare, which is one of my favorite food profiles
4. And, did I mention, it's scrumptious!

This recipe is from Nick Evans' recent cookbook Cornerstone Cooking; and if the rest of the recipes are anything like this one, I'm going to have to pick a copy up, or at least put it on my Christmas wish list.  It might be a fairly useful cookbook to have on the shelf!

Crunchy Black Bean Tacos

Printable Recipe

Adapted From:  Cornerstone Cooking

Yield: approximately 8 tacos (serves 4)

Prep:  10 minutes

Ready In:  30 minutes

Ingredients:

• 2 cups black beans, canned or cooked
• If using canned, rinse before using
• 1/2 cup red onion, minced 
• 1 tsp. cumin
• 1 tsp. paprika
• 2 Tbsp. cilantro, chopped
• Pinch of salt and pepper
• 6 to 8 ounces pepper jack cheese, grated
• Corn tortillas
• Olive Oil
• Salsa, for serving
• Sour cream, for serving
• Sliced avocado or guacamole dip, for serving

Preparation:

1. In a medium bowl, add the beans, red onion, cilantro, and spices, then lightly mash ingredients together.
2. In a large, non-stick skillet (or on a large griddle), add a few tablespoons of olive oil and heat over medium-high heat.
3. Add one to two corn tortillas (or as many as will comfortably fit in the skillet/griddle without overlapping) and let them heat in the oil for a few seconds.  Then add about 1/4 cup of the bean filling to one half of each of the tortillas.  Top with a sprinkle of grated cheese.
4. Using a spatula, carefully fold each tortilla over so it forms a shell.  Press down lightly on the folded tortilla(s) so it holds it shape.
5. As the first tacos cook, move them to the sides of the pan and start additional tacos, if space allows.  
6. Cook each taco for about 3 minutes per side or until they are nicely browned and crispy.
7. Serve tacos with salsa, sour cream, and guacamole or avocado.  Or any other toppings you prefer!

Notes:

• Corn tortillas are very resilient to heat and very flexible once warmed up; don't worry about burning them.  Just be sure to cook them on each side long enough to get them really crispy.
• Depending on the size of your skillet or griddle, you can likely cook 3 or more tacos at once.
• When flipping the tacos, use a spatula and flip the taco towards the fold so the filling doesn't fall out. 

Happy cooking!

Greek Chicken Wraps

I've got a recipe for you today!

Best part?  It's a "quickie," not even 30 minutes and you've got it made!  And, these make excellent leftovers, served warm or cold.  Hmm, healthy brown bag lunch option, perhaps?

The photo doesn't look like much, but I promise, these are delicious.  Oh, and, we are going to pretend that there are tomatoes in the wrap in the photo...mmmk?  We used up all the 'maters before I got around to taking the pictures.  Sorry!

Greek Chicken Wraps
Printable Recipe
Adapted Slightly from "Emily Bites"
Prep/Cook Time:  15 minutes
Yield:  Approx 6 wraps

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp  dried rosemary
• 12 to 16 oz pre-cooked chicken strips (I used the Tyson Grilled & Ready frozen variety)
• 6 wheat tortillas or wraps
• 3/4 cup roasted garlic hummus (or any other flavor you prefer)
• 3/4 cup crumbled feta cheese
• 2 plum tomatoes, diced
• Balsamic vinegar

Preparation:

1. In a medium skillet, heat the oil over medium high heat.  Add the garlic, basil, oregano, and rosemary; cook 1 minute or until garlic is fragrant.  Add the chicken and stir to coat with the oil/herb mixture.  Cook for 5 to 6 minutes or until chicken is warmed through.
2. Warm the tortillas/wraps.  Spread 2 tablespoons of hummus down the center of each tortilla.  Divide the chicken evenly among the 6 tortillas, then top each with 2 tablespoons crumbled feta and a few tomato pieces.  Drizzle with balsamic vinegar.  Fold in the ends of each tortilla, then roll the sides to make a wrap.  Slice each wrap in half before serving, if desired.

Happy cooking!

English Muffin Mini Pizzas

This recipe is a blast from my childhood...I hadn't made one of these in years!  But then, the other day, as I was staring into my nearly empty refrigerator - yes, I needed to go FOOD shopping, I can make a baked good or pastry item at the drop of the hat, but a savory meal...fugetabouit!  And before you go thinking I can't cook, I can!  It's just that I don't normally have savory ingredients on hand...

Anywho...as I was staring into my nearly empty refrigerator, my eyes landed on the package of English muffins...and the pepperonis, left over from some past dish...and, viola!  I decided to make English Muffin Pizzas!

These are great, and probably the reason my mom had them in the food rotation when my sisters and I were younger, because #1:  they are ready in about 15 minutes and #2:  everybody can make their own pizza, choosing only the toppings they like.  Assuming you provide a plethora of toppings, of course.

English Muffin Mini Pizzas
Printable Recipe




Ingredients:

• English Muffins, plain, split into 2 halves
• Plan 1 to 2 muffins per person, or 2 to 4 "slices"
• Pizza Sauce, jarred or homemade
• Cheese of your choosing (I like to use Mozzarella or a Mexican Fiesta Blend)
• Additional Toppings of your choosing, some suggestions:
• Pepperonis (you'll want to quarter them or use the minis)
• Cooked, scrambled sausage or hamburger
• Bell peppers
• Onions

Preparation:

1. Preheat the oven to 375°F.  Line a baking sheet with foil, and place the desired number of English Muffin halves onto it.
2. Add the pizza sauce, cheese, and any additional toppings to the muffin halves.
3. Bake for 15 minutes or until the cheese is melted and the muffins are heated through.
4. Serve as is, or if you have a broiler and would like to get a nice crunch on the edges of the muffins, place them under the flame for a few minutes before serving.  Just watch them carefully so they don't burn!

Happy cooking!

M&M Cookie Pie

Because sometimes you want cookies...without all the chilling, scooping, and cookie sheet washing that typical cookie making requires.

Sometimes you just want a cookie...sooner rather than later.

My solution?  Cookie pie!  In today's version, M&M Cookie Pie.  And, it's even ready in about 30 minutes if you prefer a slightly doughy-softer-brownie-ish center, like yours truly.  Though, if you prefer a more thoroughly baked cookie, just add a few minutes of baking time; you know the drill - when a toothpick inserted in the center comes out clean, it's done!  Just be sure you don't catch an M&M, the melted chocolate will defeat your testing attempts.

M&M Cookie Pie
Adapted from: Adventures in My Kitchen
Printable Recipe
Yield:  1, 9-inch cookie pie



Ingredients:

• 1 cup + 1 Tbsp Flour
• 1/4 tsp Baking Soda
• Pinch of salt
• 3/4 cup butter, softened
• 1/2 cup packed brown sugar
• 1 egg
• 1.5 tsp vanilla extract
• 1 cup chocolate M&M candies

Preparation:

1. Preheat oven to 325°F.  Cream the butter and brown sugar until fluffy.
2. Add the baking soda and salt and mix until combined.
3. Add the egg and vanilla extract, blend until incorporated.
4. Add the flour and mix well.
5. Fold in the M&M candy pieces.  Pour into a greased 9" pie pan, bake for 25 to 30 minutes, or until center tests done to your liking.  Cool, then cut into slices to serve.

Mmm...tasty!

Sweet Cream Fruit Dip

Because it's Friday and my day off.

Because it's Spring.

Because I'm constructing a cake this weekend that has me a wee bit stressed out and I need a "healthy" sugar fix.  (Oxymoron, I know...)

And, because I haven't shared a recipe with you in a bit, I give you...

Sweet Cream Fruit Dip
Printable Recipe
Yield:  Approximately 1 cup


Ingredients:

• 8 oz cream cheese, softened
• 1/3 cup sour cream
• 2 Tbsp packed light brown sugar, plus additional for serving, if desired
• 1 1/2 tsp vanilla extract

Preparation:

1. Beat the cream cheese, sour cream, brown sugar, and vanilla extract in a bowl with a mixer until smooth and well combined.
2. Chill before serving.
3. Sprinkle with additional brown sugar before serving with grapes, strawberries, etc.

Doesn't get much simpler than that.  But, it is super yummy!

Happy dipping!

Chocolate & Water

Yes, you read the title correctly.  And, if you are at all familiar with baking or pastry or the use of chocolate in general, then your first thought was probably along the lines of "NEVER combine the two, disaster will occur!" and, until recently, I was right there with you.

After all, that seems to be the first rule of working with chocolate - never, never, never allow the chocolate to come into contact with water, particularly when melting.  The result will be a seized glob of unusable chocolate, an outcome that truly is a tragedy!

But...I've recently found one instance in which combining the two, and nothing else, actually results in a delicious, decadent dessert!  What's the resulting dessert?  A deep, dark chocolate mousse that I'd recommend serving in small portions along with a dollop of whipped cream or a glass of milk.  Yes...it is that indulgent.  (And coming from a huge chocolate lover like myself, that's saying something!)

Admittedly, the only reason I even tried the recipe was because I doubted it would work.  And the first time it didn't.   In fact, all I achieved with the first effort was to splatter madre's kitchen and myself with chocolate sauce.  Not a pretty sight, especially considering the mousse was going to be our Valentine's Day dessert.  Good thing she had ice cream on hand...  

However, the intrigue of the recipe lived on, so I attempted it a second time, this time precisely measuring the ingredients using a scale.  (I didn't the first round and the recipe won, but using the scale made me victorious in round 2!)  Learn from my mistake...precisely measure the ingredients if you try this recipe!

So, here it is, the recipe for 2-Ingredient Chocolate Mousse:

2 Ingredient Chocolate Mousse
Printable Recipe
Genius Recipes/Herve This*
Yield:  4 servings



Ingredients:

• 6 ounces (approx 3/4 cup) water
• 8 ounces chocolate (choose a high quality chocolate that you LOVE & do not use chocolate chips)

Preparation:

1. Pour the water into a sauce pan, then over medium-low heat, whisk in the chocolate until it is completely melted.  A well-blended, thin chocolate sauce should be the result.
2. Put the saucepan in a bowl partly filled with ice cubes , then whisk the sauce, either manually or with an electric mixer. After awhile strands of chocolate will begin to form in the loops of the whisk; pour or spoon the mixture immediately into ramekins or small bowls and allow to set.
3. Serve immediately, or refrigerate.  Top with whipped cream, if desired.

Notes:

• The flavor of the mousse can be altered with addition of a bit of vanilla, orange juice, cassis puree, flavored liquers, coffee, etc during the first step.
• To chill the mixture faster in step 2, pour it into another bowl set over the ice cubes.
• If using an electric mixer in step 2, keep a close eye on the chocolate, as it will thicken faster.
• Three things can go wrong:
• If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, then whisk again.
• If the mousse is not light enough, melt the mixture again, add some water, then whisk again.
• If you whisk it too much and it becomes grainy, melt the mixture and whisk again, adding nothing.  Just don't whisk quite as long!

Mmm...tasty!

Valentine's Marshmallow Pops

I had planned to share the recipe for these beauties with you as fun Valentine's Day baking project.  They look yum, don't they?

Photo:  Food Network Magazine

After all, who can say no to red velvet sandwich cookies with a coconut cream cheese filling?

Unfortunately, the recipe didn't work out nearly as well as I expected, especially considering the glossy magazine spread I'd gleaned the recipe from (see photo above).  My attempt looked nothing like the Food Network chefs' version.  In fact, here's how my cookies turned out:

NAILED IT!!  

Haha!  Nowhere even close to comparing to the magazine photo.  I just had to laugh...I knew when I was mixing the dough that the cookies were doomed, but I went ahead and tried them anyway.  I kept thinking the recipe was missing some type of binder, an egg or milk maybe, and apparently I should have added one.  (The reviews I found through Google, after the fact, confirmed my suspicion and gave me comfort that I was not alone in the recipe failure.)  On the bright side, if I ever need a crispy cookie that looks like a ground meat patty, I have the perfect recipe!!  Oh, and the filling really was quite good.

So, as a "Plan B" Valentine's Day edible project, I give you these Valentine's Marshmallow Pops.

Super easy, there's no baking required, and super quick!  I turned out 2 dozen of these cuties in under 30 minutes, not including the drying time.  And, as an added bonus, marshmallows are fat free!  You just have to love a sweet treat that isn't loaded with fat calories, though the sugar count is probably through the roof.  We don't really need to go there, do we?  

I used the Campfire brand "HeartMallows" for these pops, but any brand of heart-shaped marshmallows will work. (One bag yielded about 2 dozen pops.)  Or if you've got the time, you can make your own homemade marshmallows!  Use any chocolate you'd like, white, semisweet, dark, etc, just make sure it's good quality so that it will melt easily and smoothly and set-up well.

Dress them up a bit for gift giving by packaging each one in a small, clear bag tied with a festive piece of ribbon or a silver twist tie.

Valentine's Marshmallow Pops

Printable Recipe

Yield:  2 to 3 dozen pops, depending on design

Time:  Approx. 30 minutes + drying time

Ingredients:

• 24 to 36, 4" or 6" lollipop sticks (you'll need 6" sticks if you intend to use 2 or more marshmallows per pop)
• 24 to 36, heart-shaped marshmallows
• 12 oz good quality chocolate, melted
• Assorted sprinkles, jimmies, or decos
• Lollipop bags and twist ties/ribbon, if desired

Preparation:

1. Gently push one or more heart marshmallows onto a lollipop stick, being careful not to go through the top side of the marshmallow.  Repeat with the remaining marshmallows and lollipop sticks.
2. Dip each marshmallow pop into the melted chocolate.  Gently tap the excess chocolate off, then sprinkle with the chosen decorations, or drizzle with additional chocolate.
3. Allow the pops to dry completely.  Depending on how the pops are dipped, you may need to lay them flat on a wax paper lined cookie sheet or stand them upright in a Styrofoam block or drinking glass.  If you are in a hurry, you can place the pops in the refrigerator for a few minutes to speed up the drying process.
4. Once the pops are dry, you can place each pop into a clear cellophane lollipop bag and tie with ribbon or twist ties, if desired.

Happy Valentine's Day!

Superstitious Stew

The OSU v OU game is this Saturday!  Bedlam is pretty much a state holiday here in Oklahoma, and while I'm just making a delish dip and olive relish for the tailgate, for those of you who will be warm at home, give this quick stew a try.  (I'm not sure why it's called Superstitious Stew, other than the fact that it is a perfect football viewing food!)  You can also turn it into a fabulous warm dip by adding additional Velveeta cheese, if you'd like.

Superstitious Stew
Printable Recipe
Adapted from Tasty Kitchen
Prep/Cook Time: 30 minutes
Yield:  4 servings


Ingredients:

• 1 lb lean ground beef
• 1/2 whole onion, chopped
• 15 oz can beef broth
• 15 oz can whole kernel corn, drained
• 10 oz can diced tomatoes and green chilies, undrained
• 1 pound Velveeta, cubed
• 15 oz can Ranch Style Beans, undrained
• Corn chips, optional
• Sour cream, optional
• Shredded cheese, optional

Preparation:

1. Brown the ground beef and onion in a large skillet.  Drain.
2. Using the same skillet, add the ground beef/onion mixture, beef broth, corn, diced tomatoes and green chilies, and Velveeta.  Cook on medium heat, stirring occasionally until the cheese is melted.
3. Add beans, then heat until bubbly, stirring occasionally.
4. Serve over corn chips and topped with sour cream and additional cheese, if desired.

Go Pokes, Go Pokes, Go Pokes...Go!  

Guess who I'm rooting for?  Happy cooking!

Sour Cream Chip Muffins

These muffins make a perfect breakfast or a great snack and are quick to whip up using ingredients you probably already have on hand.  An added bonus to this recipe is that you won't even have to get out the mixer!  Try using different flavored chips to change things up - mint chocolate chips lend them a festive holiday feel and are one of my favorite variations.

Sour Cream Chip Muffins
Printable Recipe
Adapted from Taste of Home
Yield:  Approximately 1 dozen muffins
Time:  30 minutes

Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 8 oz sour cream
• 5 Tbsp butter, melted
• 1 1/2 tsp vanilla extract
• 1 cup semisweet chocolate chips

Preparation:

1. Preheat oven to 350°F.  In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In a separate bowl, combine the egg, sour cream, butter, and vanilla; stir well.  Add the wet ingredient mixture into the dry ingredients; stir just until moistened.  (Dough will be thick.)  Fold in the chocolate chips.
2. Fill 12 greased or paper-lined muffin cups 3/4 full.  Bake at 350°F for 15 to 18 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from the pan to a wire rack.  Allow to cool completely, then store in an airtight container.

Happy Baking!

Jalapeno Popper Sandwiches

This is a fun take on the traditional jalapeno popper, and it's a super easy recipe to prepare - it only takes about 30 minutes. While the recipe doesn't call for any protein (and it is fabulous without it), don't be afraid to try adding some!  Bacon is a perfect accompaniment, though shrimp would be yum as well.  Oh, and don't skimp on the bread...K and I only had a French loaf on hand when making these, and while they were delicious, the bread wasn't quite sturdy enough to hold up to all the gooey goodness.

Jalapeno Popper Sandwiches
Printable Recipe

Adapted from SimplyScratch

Yield:  2 Sandwiches

Ingredients:

• 4 whole jalapenos, roasted & steamed (Instructions can be found here.)
• 4 ounces cream cheese, softened
• 2 whole green onions, minced
• Black pepper to taste
• 4 slices sourdough bread
• 4 slices Colby Jack or cheddar cheese
• Butter

Preparation:

1. Preheat a griddle to 375°F.
2. Combine the cream cheese, minced green onion, and black pepper in a small bowl.  Spread the desired amount of cream cheese mixture onto two bread slices, then layer the roasted peppers and cheese over the onion/cream cheese spread.  Top with the remaining two bread slices.
3. Butter the outer sides of each of the bread slices and cook on the heated griddle until golden and crispy.  Serve warm.

Delish!