These things are my new favorites. I could just make them and eat a batch of them myself! (Ops, don't tell... I did the other day!) I saw them on a blog a while ago and then decided to make them this summer... I LOVE them :) I found the recipe on this blog. I didn't change a thing, they are wonderful as they are! One tip : Don't buy the thick bacon because it takes to long to crisp up!
BBQ Bacon-Wrapped Jalapenos
20 fresh jalapenos, cut in half and seeded
2 blocks of cream cheese, at room temperature
1 cup shredded cheddar cheese
1 pound bacon, cut into thirds
BBQ sauce
toothpicks
Preheat the oven to 375 degrees. In a large bowl, mix the cream cheese and cheddar cheese. Spread some of the cheese mixture in each jalapeno half. Wrap each piece with a slice of bacon and secure with a toothpick. Brush with BBQ sauce, and place on a baking sheet lined with foil. Bake for 20-30 minutes, or until bacon is nicely browned.
Thursday, January 20, 2011
Thursday, January 13, 2011
Chicken Potpies
This Recipe is from my cousin Laura. I think that it is yummy! Lexi says "I don't like chicken pot pie! (makes 2 potpies 6 servings each …Laura feels like it is more like 3 or 4)
Ingredients:
4 cups cubed cooked chicken (I used 4 breasts boiled or 1 rotisserie chicken)
4 cups frozen cubed hash brown potatoes thawed
1 package (16 ounces) frozen mixed vegetables, thawed and drained (Laura put a green bean, wax bean and carrot mix and added a ton of corn…in total more than the 16 ounces)
1 can condensed cream of chicken soup, undiluted
1 can condensed cream of onion soup, undiluted
1 cup milk
1 cup (8 ounces) sour cream
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
1 package (15 ounces) refrigerated pie pastry
1. In a large bowl, combine the firs11 ingredients. Divide between two 9 in. deep dish pie plates. Roll out pastry to fit on top of each pie. Place over filling; trim, seal and flute edges. (I have no idea how to seal or flute edges so I just made sure it was pushed onto the pie plate) Cut slits in top or make decorative cutouts in pastry.
2. Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 400 Degrees for 35-40 minutes (I think that I had to cook over an hour-ish) or until golden brown.
To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil and bake 50-55 minutes longer or until golden brown.
Variations: I made one w/ frozen puff pastry and it was great. I then just froze the filling and the next time I made it I put it in a 9x13 (maybe an 11x8ish) pan and covered it w/ foil for about an hour and then opened a can of Grands biscuits, spaced them on top and bake the amount of time on the can. This was great! (My favorite :) Lexi still says "I don't like Chicken Pot Pie" :)
Ingredients:
4 cups cubed cooked chicken (I used 4 breasts boiled or 1 rotisserie chicken)
4 cups frozen cubed hash brown potatoes thawed
1 package (16 ounces) frozen mixed vegetables, thawed and drained (Laura put a green bean, wax bean and carrot mix and added a ton of corn…in total more than the 16 ounces)
1 can condensed cream of chicken soup, undiluted
1 can condensed cream of onion soup, undiluted
1 cup milk
1 cup (8 ounces) sour cream
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
1 package (15 ounces) refrigerated pie pastry
1. In a large bowl, combine the firs11 ingredients. Divide between two 9 in. deep dish pie plates. Roll out pastry to fit on top of each pie. Place over filling; trim, seal and flute edges. (I have no idea how to seal or flute edges so I just made sure it was pushed onto the pie plate) Cut slits in top or make decorative cutouts in pastry.
2. Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 400 Degrees for 35-40 minutes (I think that I had to cook over an hour-ish) or until golden brown.
To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil and bake 50-55 minutes longer or until golden brown.
Variations: I made one w/ frozen puff pastry and it was great. I then just froze the filling and the next time I made it I put it in a 9x13 (maybe an 11x8ish) pan and covered it w/ foil for about an hour and then opened a can of Grands biscuits, spaced them on top and bake the amount of time on the can. This was great! (My favorite :) Lexi still says "I don't like Chicken Pot Pie" :)
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