Sunday, July 24, 2011

Sausage Stuffed Jalapenos

I got my first batch of jalapenos out of my garden. I decided to make some jalapeno poppers. The sausage mix for this recipe sounded so good I had to try it even though I am a total spice whimp. I like the sausage so much in fact I put some in some spagetti and it was amazing!

1 lb. ground pork sausage
8 oz. cream cheese (1 package)
1 c. shredded Parmesan cheese
12 jalapeno peppers

1. Preheat over to 425 degrees.

2. Cut jalapenos in half lengthwise and remove the seeds.

3. Place sausage in skillet in medium heat and cook until brown. Drain the grease.
4. In a large bowl, mix the sausage, cream cheese, and Parmesan cheese until well mixed.

5. Spoon mixture into jalapenos.

6. Place on a baking sheet and bake for roughly 20 minutes (or until the cheese starts to turn a crispy golden brown).

7. Stuff face!

Sunday, July 10, 2011

Pillow Cookies

It's late on Sunday night. I am tired of writing, so I took a break and made these pillow cookies. These are the perfect midnight (or 3 am) snack.

1 package brownie mix (I used Betty Crocker Ultimate Fudge Brownies)
16 Tbsp cold butter, cut into small cubes
1.5 c. light brown sugar
2 large eggs, cold
2 tsp vanilla extract
3.5 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c. semi-sweet chocolate chips

1. Bake brownies as directed on the package. Set aside and let cool completely.  

2. Preheat oven to 350 degrees.
3. In a large bowl, beat together the cold butter and sugar until barely combined. Do not beat until creamed or fluffy! 

4. Add the egg and vanilla and continue to beat until combined.
5. Mix together the dry ingredients and add them to the butter and sugar mixture. 
6. Add the chocolate chips and mix until combined (I put it back in the fridge for bit to make it easy to work with on the next step).  
7. Place dough in hand and shape into a ball, and with your fingers create a large hole in the middle. 
8. Cut the brownies into small squares, and place inside of dough. 

9. Cover the brownies with more dough.

10. Place on to prepared baking sheets (cover baking sheet parchment paper or spray with cooking spray). Optional: Place cookies back in the fridge so that when they back they so not spread while baking. 
11. Bake until the edges are lightly browned (roughly 15 to 20 minutes).
12. Stuff face!!

Original Recipe

Homemade Raspberry Vinegar

I have never made flavored vinegar before. To be honest, I am not sure what I am going to use it for. But I thought I would try it anyway.

1 c. raspberry
2 c. white wine vinegar

1. Rinse raspberries.

2. Place berried in a jar with an air tight lid (I used a mason jar).


3. Pour vinegar over berries and seal.


4. Place in a cool dark place undisturbed for TWO WEEKS.

5. Drain mixture through strainer lined with cheesecloth.

6. Store raspberry vinegar in jar with a sealing lid in cool location.

Original Recipe