Deviled Eggs

12 eggs (1 dozen), hard boiled and peeled
½ cup mayonnaise
2 t. vinegar
2 t. prepared mustard
¼ t. salt
pepper, to taste


Carefully slice eggs in half the longest direction.  Put yolks in a medium size bowl.  With a fork, mash the yolks until fine.  Add the remaining ingredients.  With a spoon, carefully pack the filling back into the egg white halves.

These are so simple even my children can make them after I have taken care of boiling and peeling the eggs .

Easy Baked Jalapeno Poppers

Yield:
24 pieces
Ingredients:
12 large jalapeno peppers
6 ounces cream cheese, softened
6 ounces (1 1/2 cups) shredded mozzarella cheese
1/4 cup (packed) finely chopped cilantro leaves
1/8 teaspoon salt
Bread crumbs or Parmesan cheese, optional
Instructions:
1. Wearing protective rubber or plastic gloves, slice jalapenos in half lengthwise and remove the meat and seeds.*
2. In a medium mixing bowl, beat the cheeses, cilantro, and salt until creamy. Spread into halved peppers. If desired, dip or roll the tops of the peppers (the open cheese-stuffed side) in bread crumbs or grated parmesan cheese.
3. Place peppers cheese-side-up on a baking sheet. Bake at 425 degrees for 15 minutes or until hot and lightly browned on top. Serve and enjoy!


Additional Notes:
*If you like extra hot foods, you may want to leave the meat and/or seeds in the peppers. But taste and see how hot the pepper is first! We've found that home-grown jalapenos are much hotter than store-bought jalapenos.

Coconut Streusel Muffins with Strawberry Butter

1/2 cup butter, melted, cooled slightly
1/2 cup half and half or fat free half and half
2 eggs
1/2 teaspoon almond extract
1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened flaked coconut
1 cup finely chopped fresh strawberries

Streusel:
3 tablespoons flour
3 tablespoons sugar
3 tablespoons sweetened flaked coconut
1 tablespoon butter, melted

Strawberry Butter:
1/2 cup butter, softened
2 tablespoons powdered sugar
1/3 cup finely chopped fresh strawberries

Heat oven to 400. Grease bottom only of 12 muffin pan cups or line with paper liners. Set aside. Mix 1/2 cup melted butter, half and half, eggs, and almond extract in large bowl; beat with whisk until smooth. Add 1 3/4 cup flour, 12 cup sugar, baking powder and salt; stir just until moistened. gently stir in 1/2 cup coconut and 1 cup finely chopped strawberries. Spoon evenly into muffin cups. Mix all streusel ingredients in small bowl; mix well. Sprinkle over muffin batter. Bake for 18 to 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire cooling rack. Meanwhile, mix all strawberry butter ingredients in small bowl. Beat at medium speed until well mixed. Serve with warm muffins. You can make the strawberry butter 2 days ahead. Cover, refrigerate and let stand at room temperature for 15 minutes to soften.

Makes 12 muffins

Chicken Nacho Bake

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup  Salsa
1/4 cup  Sour Cream
1/2 cup crushed tortilla chips
1/2 cup  Mexican Style Finely Shredded Four Cheese


HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.

TOP chicken with salsa, sour cream and crushed chips.

BAKE 20 min.; sprinkle with cheese. Bake 10 min. or until chicken is done (165ºF).

Cheddar Bacon Ranch Pulls

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag  Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Cinnamon Caramel Corn with Pecans

12 C popped popcorn (about 1/2 C kernels or 2 bags of microwave popcorn)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 tsp cinnamon
1/4 C karo syrup (or honey)
1 stick real butter (1/2 C)
1tsp vanilla
1/2 tsp baking soda

Preheat oven to 250 degrees.  Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and cool.  Enjoy!

Homemade Pizza Pockets

Crust
3 1/2 cups whole wheat flour
1 teasoon sea salt
1 cup melted butter
1 cup plain yogurt
Stir ingredients together until thoroughly mixed.  You can make these pockets right away, or you can allow this dough to soak for 12-24 hours in order to break down the phytates and make the grain more easily digestible.
Pizza Sauce
1 1/2 cups tomato sauce
1/2 teaspoon garlic powder
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
Stir together and simmer for a few minutes.
Pizza Pocket Fillings
Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms
To form a Pizza Pocket
Roll a small ball of dough into a circle.  Place one tablespoon of pizza sauce in the center.  Put in a small amount of your choice of toppings.  Fold the dough in half.  Use a fork to pinch the edges together.
Lay Pizza Pockets on a cookie sheet lined with parchment paper.  Freeze for about one hour.  Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.
Bake your Pizza Pockets
For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes.  If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

Buttermilk Ranch Dressing Mix

Homemade Ranch Dressing Mix

1/2 cup Bob's Red Mill Buttermilk Powder

1 T. dried parsley flakes

1 tsp. dill weed

1 tsp. onion powder

1 tsp. dried chives

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper, ground 

Combine all ingredients either by hand or in a blender on low speed. Store in an airtight jar in a cool dry place until ready to use.

To make ranch dressing:  

Combine one tablespoon mix with one cup of mayonnaise and one cup milk.

To make ranch dip: 

Combine one tablespoon mix with one cup of mayonnaise and thin with just enough milk to make desired consistency.

For cooking recipes: 

Use one tablespoon mix per envelope of commercial Ranch Dressing.

Hint: For long term storage, seal in a vacuum pac such as a Food Saver or Seal-A-Meal bag.