Super Stuffed Jalapenos

Super Stuffed Jalapeno Peppers

Super Stuffed Jalapeno Peppers

 

I found this on Facebook and have no idea how to give credit to but I really just want to eat them!! Jalapenos are one of my favorite foods ever! Stuff them with cheesy amazing-ness and there really is nothing better. This is a super simple, low carb recipe which I cannot wait to try.  My father recently made homemade, bacon wrapped, jalapeno poppers recently and they were to die for so I can only imagine now incredible these are going to be!!

 

Ingredients:
1 lb ground sausage
22 jalapeños (fresh)
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
1. Preheat over 425.
2. Cook sausage until browned and set aside.
3. Mix cream cheese with Parmesan cheese (I would add some of my fave herbs and spices either to the cheese mix or to the sausage just to make it my own)
4. Add cooked sausage and mix well.
5. Rinse jalapeños.
6. Cut each jalapeño lengthwise and remove seeds.
7. Stuff jalapeños with sausage mixture.
8. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Candy Corn Cheesecake, In My Mouth

Candy Corn Cheesecake

Candy Corn Cheesecake

 

 

Tablespoon is at it again with one of my most fave fall candy’s turned into an amazing looking dessert. I refuse to bake it because I am certain I will eat all of it in one sitting so I have asked my father to do it and only give me a few slices to take home while he hides or eats the rest before I get there. The fall is a great time of year for delish foods and super fun. You can practice for the Holidays or re-vamp some traditional ones. Either way anytime I can mix two things that are naturally delicious I am all over it! My round behind perhaps is not.

Ingredients:

CRUST
2 Cups graham crackers, crushed
2 Tablespoons sugar
1/2 Teaspoon cinnamon
6 Tablespoons unsalted butter, melted
1 Pinch salt

FILLING
32 Ounces cream cheese
1 1/3 Cups sugar
2 Teaspoons vanilla extract
1 Cup sour cream
1 Cup heavy cream
4 Large eggs
1 Pinch salt
Red food coloring
Yellow food coloring
Candy corns, for decoration

Directions:
1. For crust, pulse graham crackers in a food processor until they are ground.
2. Then stir in with sugar, cinnamon, a pinch of salt and melted butter.
3. Find a plastic cup and a slightly larger plastic bowl or container that you can cut apart.
4. Set the containers in your springform pan before you add your crust to the pan. Don’t cut out the bottoms yet though for the cup and bowl.
5. Make filling by adding cream cheese and sugar to a stand mixer (or use a hand mixer). Beat the cream cheese until it is light and fluffy.
6. Add in eggs one at a time, followed by sour cream and heavy cream. Then add the vanilla and pinch of salt.
7. Pour filling into your pan without the crust and divide it evenly between the center cup, the middle layer, and outer layer. This is just to make sure you have the correct amount of filling for each layer.
8. Remove the layers and keep the amount of filling separate for each part.
9. Leave the center layer (in the cup) white. Color the filling that is in the middle layer (bowl) with mostly yellow, but a few drops of red until it reaches a deep orange color. Color the outer filling with just yellow. You’ll need a lot of yellow to get a really rich color.
10. Clean out your springform pan now, dry it well, and press your crust into the bottom of the pan. Bake it at 350 degrees for 10 minutes. Then let it cool.
11. Now take your plastic cup and bowl and cut the bottoms out of each. Set them on your cooled crust.
12. Pour the layers into each section. White in the very center, orange in middle, yellow on the outside. Since you already measured the layers, they should be perfect.
13. Remove the dividers in each layer being careful to scrape down the sides of each divider. Then spread out the filling to it’s even. Try not to mix the colors though.
14. Wrap the springform pan tightly in foil and bake the cake in a steaming water batch for 90 minutes at 325 degrees Fahrenheit.
15. Check it and if the cake isn’t mostly firm then bake it for another 20 minutes.
16. When cake is firm, turn off oven heat, and slightly crack the oven door. Let the cheesecake cool slowly in the oven for one hour.
17. Remove cheesecake and let cool at room temperature, then chill for 30 minutes.
18. Remove springform pan and decorate with candy corn
.

Batty Bites

Batty Bites

Batty Bites

 

 

I love this time of year and I know I have mentioned how much I love Halloween. I found this super adorbs simple party fun recipe on All You Magazine. These are the kind of appetizers that everyone will enjoy and you won’t have to spend forever trying to get them right! I also like that they are simple enough to incorporate into other holidays. Add some fun shaped pretzels/crackers/treats and make them reindeer antlers or make a top hat and it can be a leprechaun! You can play with the cheeses and use different colored sesame seeds, nuts, cracker or chip crumbs to compliment the cheese ball. You can also make monster bites or witches maybe vampires and ghosts! Soo much fun! Get creative!

 

 

Ingredients:

1 (4 oz.) package cream cheese, softened
8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto
2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 peppercorns
32 triangular corn chips or any kind of chip or cracker you prefer.

DIRECTIONS:

1. Mash together cream cheese, goat cheese and pesto.
2. Let chill for 40 minutes.
3. Shape mixture into 16 2-inch balls.
4. Roll in black pepper and poppy seeds to cover.
5. Press two olive slices into balls for eyes
6. Place peppercorns in centers for pupils.
7. Insert chip on either side of ball for wings and serve.

Rocky Road Brownie Waffles

Rocky Road Brownie Waffles

Rocky Road Brownie Waffles

 

 

Rocky Road Brownie What!!!! Yes please I would like those in my mouth thank you!!! I understand this is very undiet/unhealthy of me but seriously who is resisting something that looks this delish!!! Not I! I have been having to go to mandatory Sunday Football events which I dislike but I love pretending to be Martha Stewart and bringing fun food for people to pig out about! I am thinking I can make these in a mini version to make it easier for folks to munch on while screaming at their team.

 

Ingredients:

1 (13×9 Family Size) Betty Crocker Low Fat Fudge Brownie Mix
3 whole eggs (called for on the box for cake-like brownies)
1/4 cup water (called for on the box)
2/3 cup vegetable oil (called for on the box)
1/3 cup chopped nuts (walnuts, almonds or pecans)
1/3 cup mini marshmallows
chocolate ice cream syrup (for garnish)
marshmallow creme (for garnish)
extra nuts and mini marshmallows (for garnish)
** If you want to add a little “health” cut up some fresh fruit to put on top so you don’t feel like a complete lard caboose.

Directions:

1. In a large bowl, stir brownie mix, 3 eggs, water and vegetable oil until smooth.
2. Add 1/3 cup of nuts and 1/3 cup of mini marshmallows to batter and stir until evenly distributed.
3. Spray top and bottom plates of a waffle maker with non-stick baking spray and heat to “waffle” setting.
4. Pour batter onto waffle maker and lower the lid.
5. Cook until baked throughout.
6. Carefully remove and place on a cooling rack and cook remaining waffles.
7. When ready to serve, stack 2 or 3 waffles on plate while spreading marshmallow creme between layers.
8. Garnish top with chocolate sauce, nuts and mini marshmallows. (You can serve it with or with out ice cream and if you want to do one waffle at a time instead of a stack.)

Martini Panini

Martini Panini

Martini Panini

 

 

Martini what!!! I am sure we all know that tini’s are one of my most fave things ever but so are yummy and delish Panini’s! You can add or subtract any parts really to make this your own or even try to make a version of “vodka sauce” for a Panini to be dipped into if you aren’t a fan of the idea of mayo-vodka spread. This Panini does however sound amazing and if you could manage to serve it in little martini glasses with perhaps napkins or fries in the cup with them how cute would that be! I can think of plenty of events where this snack would go over just swimmingly!

Ingredients:
1 loaf Rustic French Bread
2 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
2 teaspoons vodka
“>vodka
1 teaspoon fresh lemon zest
4 or 5 thick slices pancetta, cut into thirds (if you do not like pancetta you can use ham or turkey as well even red peppers if you want to go the vegetarian route)
1 cup arugula
10 green olives, for garnish

Directions:
1. Use a brush to lightly brush on a small amount of olive oil on to each side of the bread while Panini maker or oven is heating up.
2. In a small bowl, whisk together the mayo, vodka and lemon zest.
3. Place the side of the bread with oil is on the grill or Panini maker, and layer with arugula, pancetta and a good drizzle of the vodka mayo. Place the other slice of bread on top, oil side up. Repeat as many times as you can to fit the sandwiches on the grill.
4. Grill for 3 minutes on each side or use a Panini press!
5. Garnish with olive-speared toothpicks and serve immediately.
Feel free to add particular dips or garnish that suits you or your party! Change it up and have fun with it!!

Pretty Delish Pink Grapefruit Margs

Pretty Delish Pink Grapefruit Margs

Pretty Delish Pink Grapefruit Margs

 

I have been drinking pink grapefruit juice quite often lately. I am not sure if it is the warm weather or the fact that it is pink but I am loving it lately.  You know I love Summer, pink and pretty drinks! Margs are an essential part of good summer fun! They can be frozen or chilled, you can use a multitude of ingredients and can make them super pretty.   They are most definitely one of my favorite party drinks.  They are even delish when they are non-alcoholic.

 

 

Ingredients:

1 cup ruby red grapefruit juice (ruby red is sweeter and makes a better tasting drink)
1/2 cup fresh squeezed lime juice (about 4 limes)
1 cup triple sec orange liqueur
3 cups ice
1 cup silver tequila
1 lime cut in wedges, optional Kosher salt.

Directions:

1. If you prefer to rim the glasses take a lime wedge and rim, then dip in pink sanding sugar or you can use salt, if you do not like a salted or sugar rim you can sprinkle a touch of salt in each glass.
2. Combine the grapefruit juice, lime juice, triple sec and ice in a blender. Pour into a large pitcher (or just keep it in the blender) and pour in the tequila, stir.
3. Add pink edible glitter to the blender to mix in the drink or add it to the sugar to salt/sugar you rim the glass with to add some sass to your classy marg!

* This recipe comes from the Barefoot Contessa

My Sensational Spinach Artichoke Dip

My Sensational Spinach Artichoke Dip

 

 

I made this over the weekend completely for experiments sake. I have never made it before and usually when that happens I completely ruin it. This was one of the very few times I made a masterpiece out of basic leftovers I didn’t want to throw out. I will say that I basically threw stuff in a dish and cooked it so the measurements may not be quite exact.

 

 

 

Ingredients:

1/4 cup fresh Chives
1/2 bag of cut frozen spinach
1 whole bag of frozen artichoke halves ( I used a bag from Trader Joes)
1/3 cup chopped white onion
1 15oz container of Skim Ricotta Cheese (I prefer using fresh ricotta but I happened to have a container of skim at the time)
1/4 cup Parmesan Cheese (sprinkle cheese)
1/4 cup Lite shredded Mozzarella Cheese (I also prefer to use fresh mozzarella but I had left over from another recipe)
1/2 cup Lite Shredded Cheddar Cheese
dried Celery Salt
dried Oregano
dried Parsley
Ground Black Pepper
Garlic Powder
Sesame Seeds
*all spices add to taste

Directions:

1. Preheat the oven to 450 degrees.
2. Put the frozen spinach and artichokes in a oven safe dish.
3. Add all of the ricotta but only some of the mozzarella, cheddar, and Parmesan cheese. I like to mix ingredients multiple times.
4. Chop the onion and chives then add to mixture with some more of the cheeses. You can premix the cheeses (ricotta excluded) as well which does make things a bit easier.
5. Add the spices, including sesame seeds, and mix well
6. Any left over cheese and spices add to the top and cover with aluminum foil
7. Put in the oven at 450 and let bake for 20-25 minutes ( I get up and check constantly because I have a habit of burning things)
8. Once dip seems cooked through take aluminum foil off and let bake for another 5 to 8 minutes or until top is brown.

I was going to add other vegetables like broccoli or leeks which would have chunked the dip up a bit but feel free to get creative! My dip was a perfect mixture of cheesy and veggie. I toasted some pita chips and went to town. You could also put this with pasta or even tofu!

Jack-O-Lantern Sweet Potato Fries

Jack-o-Lantern Sweet Potato Fries

Jack-o-Lantern Sweet Potato Fries

This is an extremely fun and quick recipe to add some holiday to your dinner. Jack-O-Lantern fries are a better alternative than using regular potatoes. I have made these before just not in shapes and the dipping sauce is delish. I get excited when I find fun themed foods that aren’t difficult to make because I am not all that good with a knife. I cut myself more effectively than any food.

 

 

 

Ingredients:
2 large sweet potatoes
1/4 cup olive oil or canola oil
1tspBrown Sugar (to taste)
2 tsp Cinnamon (to taste)
1tbsp Honey
2 tbsp Butter (I use Brummel & Brown it is a yogurt substitute)

Directions:
1. Preheat oven to 400 degrees F (200 degrees C)
2. Peel the skin from both sweet potatoes and slice the tips off.
3. Slice the sweet potato in 1/8″ thin slices. Use a small sharp knife to “carve” jack-o-lantern faces into each sweet potato.
4. Mix the a spice recipe and 1/4 cup oil in a bowl, then carefully toss jack-o-lanterns faces in seasoning/oil mixture till coated.
5. Place the sweet potato fries side by side on a cookie sheet and bake in preheated oven for 20-22 minutes, or until golden brown around the edges. Some may get slightly black on edges but that only adds to the flavor. Just don’t let them get to blackened.
6. While potatoes are cooking melt the Brummel and Brown slowly in a pot and add cinnamon, canola oil (less than a teaspoon), honey and brown sugar and stir until everything has melted. Once the sugar and honey have melted completely and sauce has thickened. take the mixture off the stove to cool.
7. When all of the fries are finished let cool and serve with dipping sauce and enjoy!

Mini Lasagna Cups

Mini Lasagna Cups

Mini Lasagna Cups

 

I made these amazingly delish little tidbits for a party I went to over the weekend and OMFG were they good! I will say next time I will use the sauce sparingly and perhaps add a different type of meat. I used turkey pepperoni which is always awesome but I think you need the added bulk to keep the cups from getting soggy.

 

 

 

 

 

 

 

Ingredients:

1 lb lean organic ground beef ( I did not use because beef is gross)
1 lb organic sausage ( I also did not use because sausage is gross)
1 cup organic spaghetti sauce
1 1/2 cups part skim ricotta cheese (fresh ricotta really is best if you can get it)
1/4 tsp sea salt
1/4 tsp organic ground black pepper
1/4 tsp organic red pepper flakes
1/4 tsp organic parsley
1/4 tsp organic oregano
1/4 tsp organic basil
1/4 tsp organic garlic powder
1/4 tsp organic onion powder
24 wonton wrappers ( I used eggroll wrappers because the store was out of wonton wrappers)
1 1/2 cups fresh mozzarella cheese
24 cupcake cups

Directions:

1. Preheat oven to 375 degrees.
2. Brown sausage and hamburger in a large skillet over medium high heat and drain. )Keep in mind I did not do this. I cut up turkey pepperoni and added it to the ricotta.)
3. Divide into 4 portions and reserve three for another night.
4. Add sauce to remaining meat mixture and stir to combine.
5. In a large bowl, combine the ricotta the and spices, stir to combine.
6. Place the cupcake cups in the muffin pan and take half the ricotta mixture and divide it among the 12 cups.
7. Top with half of the meat sauce, and sprinkle with mozzarella cheese.
8. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
9. Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden.
10. Cool in the muffin tin for 5-10 minutes before serving.

Vegetarian Sheperd’s Pie

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I have never had shepherds pie until the bf was raving about when his mother used to make it when he was a kid. We don’t eat meat now so I decided to change it up a bit to make it a little awesome her for ourselves and the environment. When I tried it I have to say it was quite tasty! This is a great cold weather dish to serve.

Ingredients:
* 1/4 cup unsalted butter or Brummel and Brown
* 1/2 pound vegetarian meat
* 1 cup grated organic onion
* 2 organic carrots
* 1 1/2 teaspoons sea salt
* 1 teaspoon organic ground pepper
* 1 1/4 cups organic vegetable stock
* 1 teaspoon organic Worcestershire sauce
* 1/2 pound organic potatoes
* 1/2 cup organic sour cream
* 1 cup cheddar, grated
* 1/3 cup organic skim milk
* Pastry Pie Crust
* 1 Bag organic string beans
* 1/2 cup organic corn

Instructions:

1.Melt 2 tablespoons of the butter in a large saute pan over medium high heat.
2.Add the vegetarian meat and shredded carrots. Let cook until starting to brown, about 3 minutes. (I try to add vegetables where I can and where people won’t notice)
3. Add the organic onions,sea salt, pepper. Let cook for about 5 minutes.
4. Gradually add the vegetable stock and Worcestershire sauce, while stirring.
5. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
6. While doing this Preheat the oven to 400 degrees F.
7. Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch.
8. Bring to a boil and cook until tender, about 10 minutes.
9. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher.
10. Add the remaining 2 tablespoons of butter, salt, pepper, milk and sour cream, and continue to mash.
11. Remove from the heat.
12. Cover bottom of pie crust with organic corn.
13. On top of the corn put a layer of green beans.
14. Remove the pot with the meat from the heat. Spoon on top of vegetables.
15. Top with the mashed potatoes, smooth the top.
16. Sprinkle the cheese over the top and bake until browned and bubbly for approximately 10 to 15 minutes.
17. Remove from the oven and let cool for 5 minutes. Then serve.