Grilled Stuffed Jalapeno’s

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Grilled Stuffed Jalapeno’s

Author: Holiday

Ingredients

  • 12 Jalapenos
  • 1 pkg. Cream cheese
  • 2 green onions
  • ¼ C. bacon bits or to taste – I use a little less
  • seasoning salt & pepper to taste

Instructions

  • Slice the jalapenos in half lengthwise & remove seeds.
  • Mix all other ingredients together & stuff inside the jalapeno halves.
  • Put jalapeno’s on a piece of aluminum foil, set on grill & sprinkle cheddar cheese on top of the cream cheese mixture.
  • Grill until cheese is melted & the bottoms of the jalapenos are turning a dark color (black or brown)
  • I'm told this is also great using banana peppers.

 

Easy Frozen Salad

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Easy Frozen Salad

Author: Jeniferdwn of Florence, SC USA

Ingredients

  • 1 8-9 oz Cool Whip
  • 1 small can crushed pineapple drained
  • 1 small can Mandarin oranges drained
  • 1/2 c cherries
  • 2 c miniature marshmallows
  • 1/2 c chopped pecans

Instructions

  • Put pineapple in bowl, stir in Cool Whip, add oranges and marshmallows. Fold in cherries and pecans. Freeze.

Notes

Any other fruits may be added. Pecans may be omitted.

 

Fruit Dip

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Fruit Dip

Author: Annette1990 of Montana

Ingredients

  • 1 cup of Cream Cheese
  • 1 16 oz jar of Marshmallow Puff

Instructions

  • Simply mix cream cheese and marshmallow puff until smooth and creamy. Best served with thinly sliced unpeeled Apples.

 

Applesauce Stuffing

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Applesauce Stuffing

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 6 c. dry herb stuffing cubes
  • 1 onion chopped
  • 1 stalk celery diced
  • 2 c. applesauce
  • 1 14 oz. can chicken broth, heated
  • 1/4 cup butter melted
  • Non-stick cooking spray

Instructions

  • Preheat oven to 375°F. Spray a 9 x 13-inch sheet pan with cooking spray.
  • In a large bowl, mix stuffing, onion, celery, applesauce, broth and butter. Roll into golf ball-sized balls. Place on the baking sheet.
  • Bake 30 minutes or until golden brown.

 

Corn Pudding

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Corn Pudding

Author: chef Matt of Sayerfoods.com

Ingredients

  • 1 can corn drained
  • 1 C. Milk
  • 2 eggs
  • 2 tbsp sugar
  • 2 tbsp flour
  • 1/4 tsp. salt
  • 2 tbsp butter
  • Pepper to taste

Instructions

  • Whisk eggs in bowl and add the milk, sugar, flour salt and pepper. pour mixture in an 8 inch baking disk. Top with corn and dot the top with butter.
  • Bake uncovered at 350 for 60 minutes or until when a knife inserted in the middle comes out clean. let stand for several minutes before serving.

 

Cornbread Stuffing

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Cornbread Stuffing

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 4 C. crumbled cornbread
  • 1 tsp. salt
  • pepper to taste
  • 1/4 tsp sage
  • 1/2 C. butter melted
  • 3 tbsp. chopped onions cooked
  • chicken broth enough to moisten
  • sausage browned (optional)

Instructions

  • Crumble cornbread in a greased casserole dish and mix in seasonings. Pour melted butter, onions and chicken broth over the top and mix.
  • Bake at 350 for 30-35 minutes

 

Cranberry Sauce

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Cranberry Sauce

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 C. fresh cranberries
  • 1 C. orange juice
  • 2 tsp. cornstarch
  • 1 tbsp. grated orange or lemon peel
  • 2 tsp. cold water
  • 3 tbsp. orange liquor
  • 3/4 C. sugar

Instructions

  • In a saucepan, combine the orange juice, cranberries and sugar and bring to a boil. Stir frequently to prevent burning. Once boiling, reduce heat and allow to simmer for 10-12 minutes until the cranberries are soft and remove from heat. Using a fork. mash up the cranberries and mix in the remaining ingredients adding the liquor last. Refrigerate before serving.

 

Baked Acorn Squash

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Baked Acorn Squash

Servings: 2
Author: Lauriebear of New York

Ingredients

  • 1 Acorn Squash cut in half
  • 2 tbsp of butter
  • 2 tsp of maple syrup
  • 2 tbsp of brown sugar
  • Salt & pepper to taste
  • Cooking Spray
  • Garnish with a pinch of rosemary or thyme

Instructions

  • Heat oven to 375 - 400 degrees (F)
  • Cut acorn squash in half & scoop the seeds out (I use a spoon or my hand)
  • Add 1 tbsp of butter, 1 tsp of maple syrup, 1 tbsp of brown sugar, salt and pepper in the hole of each scooped out half
  • Spray Pyrex baking dish with cooking spray (one that can fit both halves of the squash without touching – you can use really any baking dish)
  • Place upright in baking dish
  • Roast for 1 hour (you should be able to pierce the skin with a sharp knife)
  • Once cooked sprinkle with just a pinch of rosemary or thyme (these are strong spices so it is just to make it look pretty not for flavor)