Tag Archives: cream cheese

Cornbread Jalapeño Poppers

I know you’ve been searching for that perfect thing to share with the gang while you watch football.  Or to eat all by yourself while you watch football.  Or while you watch Grey’s Anatomy.  Whatever floats your boat.  In any case, quality snackage is a priority!

I saw a similar recipe to this on Pinterest and added a few of my own touches.  They were easy to make, and soooo delicious!  If you don’t like it spicy, you probably won’t like these.  They definitely have a kick!  If you like the idea but not the heat, you could also use baby sweet peppers, or do a combo if you are making them for a group.

If you’re using jalapenos, I would definitely recommend wearing gloves during preparation.  Otherwise, you may find yourself with stinging fingers for a bit.  I’ve often said I thought they should sell these in the produce department, right next to the peppers.  Alas, “they” don’t listen to me.  I found mine at the pharmacy.

Cornbread Jalapeno Poppers.  So good!

Cornbread Jalapeño Poppers. So good!

Cornbread Jalapeño Poppers

12 (or however many you want) jalapenos
1 box cornbread mix (I use Jiffy, but any will work)
Milk & eggs needed for mix (for Jiffy this is one egg and 1/3 cup of milk)
1 tbsp. honey
1 cup corn kernels
3-4 ounces cream cheese

Heat oven to 400 degrees.  Line a baking sheet with foil and spray with cooking spray.  Slice each jalapeno down the middle length-wise.

Slice the jalapenos.  I highly recommend wearing gloves.

Slice the jalapenos. I highly recommend wearing gloves.

Clean out the seeds and membranes.  As you can see, I’m not a perfectionist when it comes to this part.  I leave the stems on because it makes a nice little handle.

Little jalapeno boats.  They don't have to be perfect.

Little jalapeno boats. They don’t have to be perfect.

Smear the inside of each pepper with cream cheese.  You can use a spoon or knife, but I found it was easier to use my fingers.  Just grab a little bit and smoosh it in there.

This little touch definitely stepped up the yummy factor.  Mmmm!

This little touch definitely stepped up the yummy factor. Mmmm!

Mix up cornbread mixture according to package instructions.  Add honey and corn and stir to combine.  Put a little cornbread mixture in each pepper half.  Don’t overfill or it will spill out all over as it cooks.  I had a few that were more cornbread blob with jalapeno in there somewhere (still delicious but not as pretty).  I had a little leftover cornbread mix, so I made a few mini muffins for the non-pepper lovers.

Don't go crazy with the filling if you want attractive poppers.

Don’t go crazy with the filling if you want attractive poppers.

Bake for 15 minutes or so, until lightly browned on the top.

If you have any left in the morning, they make dandy scrambled eggs.  Simply chop up and scramble with a couple of eggs in a hot skillet.

Good morning to me!

Good morning to me!

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Creamy Crunchy Berry Bites

This weekend I challenged myself to come up with a creative dessert for Easter dinner.  Okay, okay… I just didn’t want to go to the grocery store so I made up something with the odd collection of ingredients I had on hand.  Same thing!  Sometimes you discover the coolest things when you’re playing in the kitchen.  Like wonton skins!  And how they are not just for wontons!  In fact, they can be transformed to the perfect receptacle for tasty treats.

I was actually really happy with how these delicious little morsels turned out, and two dozen of them disappeared in a flash, so I think others agreed with me.  I’ll definitely be making them again.

Creamy Crunchy Strawberry Bites (or as my daughter calls them, Creamy Crunchy Yummy Thingies)

Creamy Crunchy Berry Bites (or as my daughter calls them, Creamy Crunchy Strawberry Yummy Thingies)

Creamy Crunchy Berry Bites

2 dozen wonton skins
4 oz. cream cheese, softened
2 tbsp. brown sugar
1 tsp. vanilla
1 cup whipping cream
1 pint strawberries, diced

Preheat oven to 375˚.  Lightly spray two mini muffin tins with cooking spray.  Poke one wonton skin into each well.  Kind of fan out the edges making a little bowl shape of sorts so you’ll be able to fill them.

Wonton skins.  You can find them in the produce section at most grocery stores.

Wonton skins. You can find them in the produce section at most grocery stores.

Bake shells for 5-8 minutes.  Watch closely to make sure they don’t cook too long (my first try was a bit on the crunchy side), you just want them a golden brown and crispy.  Take out and let cool in the pan.

Watch closely so they don't burn.  They don't take long!

Keep an eye on these so they don’t burn. They don’t take long!

In a mixing bowl combine cream cheese, brown sugar and vanilla.  Beat until creamy.  Add whipping cream and beat several minutes until thick and fluffy, scraping down the sides once in a while.

Fill a piping bag or ziplock bag with creamy mixture, snip off the corner and pipe cream into the wonton shells.  If you have extra filling, it will keep in the fridge for several days, if it lasts that long.

You could do this with a spoon, but much easier to fill the nooks and crannies with a piping bag.  If you don't have one, a ziplock bag with a corner snipped off works just fine.

You could do this with a spoon, but it’s much easier to fill the nooks and crannies with a piping bag. If you don’t have one, a ziplock bag with a corner snipped off works just fine.

Top with strawberries and serve.  Makes 24.

I could eat this whole pan myself.

I could eat this whole pan myself.

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Mom’s Berry Tart

I’m a chocolate girl.  Many of you already know this about me.  If it’s dessert, it should be chocolate.  Except this time of year.  The berries are getting good now and I am loving them!

My mom is not a chocolate girl.  Obviously my chocolate gene came from the other side.  So, for Mother’s Day, I ditched the brownies and cake, and made my mom a berry tart.  I knew exactly what I wanted.  Didn’t want it too sweet, or too goopy.  I wanted the fruit to be the star. And I know kiwis aren’t berries, but they go well with berries, and they look so pretty! This recipe is simple, bringing out the sweetness of the berries, without a lot of added sugar.  Make sure you get nice ripe berries.  I got lucky at my fruit stand, they had fresh sun-ripened strawberries that tasted like they’d been dipped in sugar, perfect kiwis, and some of the biggest, juiciest blueberries I’ve ever seen!

And just for good measure, there is a little chocolate.  It is dessert after all.

Mom’s Berry Tart

Mom’s Berry Tart

1 pie crust
4-5 oz. bittersweet chocolate (I used Ghirardelli)
1 tbsp. butter
2 tbsp. heavy cream
1 package cream cheese
2 tbsp. sugar
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup strawberries, sliced
1 cup Blueberries
2 kiwis, sliced

Blueberry Glaze (optional)

2 tbsp. blueberry jelly (or you could use a different fruit flavor)
1 tbsp. sugar
1/4 cup water
1 tsp. cornstarch

Spread pie crust out on a round tart pan or pizza pan, gently stretch to fit if necessary.  Stab with a fork all over and bake at 400˚ for 8-9 minutes.  Let cool.  In a small glass bowl, break up chocolate.  Add butter and cream.  Microwave for 1 minute.  Stir until smooth.  Pour over pie crust and spread to cover.  Refrigerate for about 30 minutes to cool and harden.  In a bowl, combine cream cheese, 2 tbsp. sugar, vanilla and almond extract.  Beat with a mixer or whisk until smooth and creamy.  Spread over chocolate layer in pie crust.  Arrange sliced fruit and berries in a pretty pattern on top.

You can stop here if you’d like.  If you want to take it a step further, make a quick berry glaze by combining blueberry jelly, sugar, water and cornstarch in a small saucepan over medium heat.  Whisk well to make sure you don’t have cornstarch lumps.  Stir constantly while you bring the mixture to a boil.  Cook and stir for a minute or two after boiling until thickened and bubbly.  Pour over fruit tart.  Chill.  Cut into wedges and serve.

Mom’s Berry Tart with Blueberry Glaze

 

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