Ken has been in love with this appetizer since the first time that Jayme brought them over to our house in Texas. In fact poor Jayme may have regretted that she made them the first time because then every time Ken saw her again after that he'd ask her if when she came over would she please make him some more! (She's a good sport and frequently did!)
Since Jayme no longer lives just a couple miles away I asked her if she'd mind sharing the recipe with me so I could attempt to make these for Ken. She was all too happy to oblige (though I told her when she's around she'll have to make them because I am sure hers are better!) and apparently I did an okay job because they were a huge hit! She was even kind enough to be willing to allow me to share this with everyone so here goes....
My only caution - and I managed to do well with this - be very careful not to touch your face until you've washed your hands A LOT! Jayme suggested perhaps rubber gloves while cleaning the jalapeños but I didn't have any so I literally washed my hands more than a dozen times throughout!
Her exact recipe...
It's not an exact science so it takes some guess work.
1 pound of your favorite bacon
1 pound breakfast sausage
1 8 oz block cream cheese
1 pound jalapenos - (the first part of guessing)
Preheat oven to temperature on bacon package.
Slice and seed jalapenos (I never know how many, I just buy a pound. Sometimes it's plenty...sometimes I have to go out and get more).
Brown breakfast sausage.
Mix in 8 oz block of cream cheese on super low heat.
Cut package of bacon in half (because half a slice is plenty)
Remove mixture from heat and Fill the jalapenos then wrap with bacon.
Place on a baking sheet.
Then the second part of guessing....just bake them until the bacon is cooked the way you want it 30-45 minutes
(longer if you want it crispier I just throw them in there and then watch them)
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, August 10, 2012
Thursday, February 2, 2012
Easy Dinner Idea - Italian Pork
I made this a few nights ago for Ken and he LOVED it! It's super easy and worth having in your arsenal of quick fix dinners....
Italian Pork
INGREDIENTS NEEDED
flour
milk
olive oil
bread crumbs
pepper
boneless pork chops
Pre-heat the oven to 400F.
Pound the pork to 1/4" of 1/2" thick.
Dredge the pork in flour, then dip it in milk, then dredge it in breadcrumbs.
Pepper to taste.
Heat 2 Tbsp of olive oil in a non-stick pan.
Brown the pork on each side (about 5 minutes each side)
Remove from pan and place on baking sheet.
Bake for 15 minutes.
I served this with a bit of pasta with pesto and it was delicious!
ENJOY!
Italian Pork
INGREDIENTS NEEDED
flour
milk
olive oil
bread crumbs
pepper
boneless pork chops
Pre-heat the oven to 400F.
Pound the pork to 1/4" of 1/2" thick.
Dredge the pork in flour, then dip it in milk, then dredge it in breadcrumbs.
Pepper to taste.
Heat 2 Tbsp of olive oil in a non-stick pan.
Brown the pork on each side (about 5 minutes each side)
Remove from pan and place on baking sheet.
Bake for 15 minutes.
I served this with a bit of pasta with pesto and it was delicious!
ENJOY!
Wednesday, December 14, 2011
Anne's Awesome Breakfast Casserole Recipe - YUMMY!!!
I know I promised I would post this for you guys (with Anne's permission of course!) - sorry it took a little while.
This is the casserole I made in Whistler (though the sausage there was lousy so it's much better usually), Sonoma, for the Landing Party at our house for the last shuttle flight and Winter Park. It is ALWAYS a crown pleaser :)
DAY BEFORE
1 lb. bulk sausage (Bob Evans original, or any good, plain breakfast
sausage)
1/4 cup finely chopped onion
Brown sausage / add chopped onion toward end (in time for it to become
soft and translucent)
Drain fat
-------
Basic white bread (20 +/- slices) -- crust removed
1/4 Cup softened butter (best to use real butter)
8-10 slices of pre-sliced cheese (cheddar or American may be used...whatever you prefer)
Butter one side of bread and line bottom of 9 x 14 (or slightly smaller)
Pyrex casserole pan, butter down
Cover bread with a (solid) layer of cheese slices
Cover cheese with an even layer of the browned/drained sausage & onion
Top with a layer of un-buttered bread slices
------
10-12 beaten eggs (depending on size of eggs and how eggy you want it)
3/4 Cup milk
1/2 teas. dry mustard
1/8 teas. pepper
Mix well and pour slowly and evenly over casserole
Cover and refrigerate overnight
_________________
MORNING
Remove casserole from refrigerator (set it out for 1/2 to 1 hour to warm up
if possible - if not, sometimes I put it in the microwave for a minute or so
in order to take the chill off the center -- just to make it cook a little
more evenly)
Preheat oven to 350*
3/4 Cup Cornflakes (enough to generously cover the casserole)
1/4 Cup melted butter
Cover casserole with Cornflakes
Drizzle melted butter over Cornflakes
Bake one hour at 350*
This is the casserole I made in Whistler (though the sausage there was lousy so it's much better usually), Sonoma, for the Landing Party at our house for the last shuttle flight and Winter Park. It is ALWAYS a crown pleaser :)
DAY BEFORE
1 lb. bulk sausage (Bob Evans original, or any good, plain breakfast
sausage)
1/4 cup finely chopped onion
Brown sausage / add chopped onion toward end (in time for it to become
soft and translucent)
Drain fat
-------
Basic white bread (20 +/- slices) -- crust removed
1/4 Cup softened butter (best to use real butter)
8-10 slices of pre-sliced cheese (cheddar or American may be used...whatever you prefer)
Butter one side of bread and line bottom of 9 x 14 (or slightly smaller)
Pyrex casserole pan, butter down
Cover bread with a (solid) layer of cheese slices
Cover cheese with an even layer of the browned/drained sausage & onion
Top with a layer of un-buttered bread slices
------
10-12 beaten eggs (depending on size of eggs and how eggy you want it)
3/4 Cup milk
1/2 teas. dry mustard
1/8 teas. pepper
Mix well and pour slowly and evenly over casserole
Cover and refrigerate overnight
_________________
MORNING
Remove casserole from refrigerator (set it out for 1/2 to 1 hour to warm up
if possible - if not, sometimes I put it in the microwave for a minute or so
in order to take the chill off the center -- just to make it cook a little
more evenly)
Preheat oven to 350*
3/4 Cup Cornflakes (enough to generously cover the casserole)
1/4 Cup melted butter
Cover casserole with Cornflakes
Drizzle melted butter over Cornflakes
Bake one hour at 350*
Tuesday, November 22, 2011
Breakfast Casserole - YUM!
I have decided that my absolute favorite thing for breakfast is a breakfast casserole. Besides being tasty there are some other great advantages to this kind of dish including that you can prep it the night before (I am not a morning person so being able to do the "hard" part of the cooking the night before is key for me) then just pop it in the oven in the morning and it's great for feeding a crowd. My favorite breakfast casserole is one that I got from my friend Anne and I have made many many times and it's always a hit. If I get her permission I'll post that recipe too but she's got to give me the go ahead :)
I found a French Toast Casserole recipe before this trip and decided to bring it along for a second morning of breakfast casserole. We made it last night and had it this morning - the pan was cleaned out entirely so I am inferring that it was a big hit :) In case you're in need of some easy breakfast recipes for a group here ya go!
FRENCH TOAST CASSEROLE
2 tsp butter softened
8 slices of white bread cut into 1-in cubes
7 large eggs
2 cups milk
1/4 cup heavy cream
1/4 cup maple syrup
4 Tbsp sugar (divided into half)
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 cup chopped pecans
maple syrup for serving
Night Before
Grease a 9x13 dish with butter. Fill the dish with the bread cubes - distributing evenly.
Whisk together eggs, milk, cream, 1/4 cup maple syrup, 2 tablespoons sugar, nutmeg, cinnamon and cardamom. Pour this mixture over the bread cubes and press down over the surface of the casserole with a spatula to help the bread soak up all the liquid. Sprinkle the top with the remaining sugar. Cover with foil and refrigerate overnight.
Morning Of
Preheat oven to 350F. Place casserole covered in foil in oven to bake for 30 minutes. Remove the casserole and remove the foil. Bake for an additional 30-35 minutes until the casserole is puffy and brown. Let cool for 10 minutes before covering with warmed maple syrup and chopped pecans. Cut and serve!
Notes of Note from Me
We didn't have cardamom so we omitted it and it tasted just fine. Also we had a few drinks prior to prepping the casserole so we missed that we were supposed to put half the sugar into the mix and sprinkle the other half on top. Again it tasted just fine that way too :)
I found a French Toast Casserole recipe before this trip and decided to bring it along for a second morning of breakfast casserole. We made it last night and had it this morning - the pan was cleaned out entirely so I am inferring that it was a big hit :) In case you're in need of some easy breakfast recipes for a group here ya go!
FRENCH TOAST CASSEROLE
2 tsp butter softened
8 slices of white bread cut into 1-in cubes
7 large eggs
2 cups milk
1/4 cup heavy cream
1/4 cup maple syrup
4 Tbsp sugar (divided into half)
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 cup chopped pecans
maple syrup for serving
Night Before
Grease a 9x13 dish with butter. Fill the dish with the bread cubes - distributing evenly.
Whisk together eggs, milk, cream, 1/4 cup maple syrup, 2 tablespoons sugar, nutmeg, cinnamon and cardamom. Pour this mixture over the bread cubes and press down over the surface of the casserole with a spatula to help the bread soak up all the liquid. Sprinkle the top with the remaining sugar. Cover with foil and refrigerate overnight.
Morning Of
Preheat oven to 350F. Place casserole covered in foil in oven to bake for 30 minutes. Remove the casserole and remove the foil. Bake for an additional 30-35 minutes until the casserole is puffy and brown. Let cool for 10 minutes before covering with warmed maple syrup and chopped pecans. Cut and serve!
Notes of Note from Me
We didn't have cardamom so we omitted it and it tasted just fine. Also we had a few drinks prior to prepping the casserole so we missed that we were supposed to put half the sugar into the mix and sprinkle the other half on top. Again it tasted just fine that way too :)
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