STUFF HOT PEPPERS

Subject: STUFF HOT PEPPERS Mon Jul 29, 2013 6:12 pm

STUFF HOT PEPPERS GOES IN HERE !!!!

Subject: Stuffed Jalapeños Wed Jul 31, 2013 12:25 pm

Only 4 ingredients, LOW CARB, and delicious!!! These are gone in 10 minutes at any get together I take them to... they are seriously that good.

Ingredients:
1 lb ground sausage (HOT if ya like! )
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

Subject: Hash Brown Hot Dish Stuffed Bell Peppers Sat Sep 07, 2013 2:15 pm

4 frozen hash brown patties
4 bell peppers, tops cut off, seeded
1/2 pound ground beef
1 (15 ounce) can green beans, drained
1. 1.Cook the hashbrown patties according to package directions. Mash with a fork and set aside.
2. Bring a large pot of water to boil over high heat. Place the peppers in the boiling water and turn off the stove. After 10 minutes remove the peppers from the water and set aside.
3. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Mix in the hashbrowns, green beans, jalapeno, salt, pepper, cumin, and cheddar cheese.
4. Loosely stuff the beef mixture into the peppers. Place peppers onto a baking sheet. Bake 20 minutes in a 350 degrees F (175 degrees C) oven. Let cool 1 minute before serving.

1 fresh jalapeno pepper, diced(optional)
salt and pepper to taste
1 pinch cumin
1 cup shredded Cheddar cheese

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Directions

Subject: STUFFED HOT JALAPENO PEPPERS Sat Sep 07, 2013 2:51 pm

12 JALAPENO PEPPERS
1/2 C. SHREDDED SHARP CHEDDAR
12 PIMENTO STRIPS
1 (3 0Z) CREAM CHEESE, SOFTENED

SPLIT LENTHWISE REMOVE SEEDS , LEAVING STEM ATTACHED.RINSE. BEAT CREAM CHEESE UNTILL FLUFFY. BEAT IN CHEESE AND GREEN ONIONS.STUFF EACH PEPPER WITH PART OF THE CHEESE MIXTURE. ARRANGE ON HEAT PROOF SERVING PLACE AND BAKE AT 350 DEGREES FOR 10 MIN OR UNTILL CHEESE MELTS OR EAT RAW. TOP EACH WITH A PIMENTO STRIP IF DESIRED.

Subject: CREAMY BURRITO CASSEROLE Sat Sep 07, 2013 4:28 pm

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1 lb ground beef or 1 lb ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up
Directions:

1
Brown ground meat/turkey and onion; drain.
2
Add taco seasoning and stir in refried beans.
3
Mix soup and sour cream in a separate bowl.
4
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5
Tear up 3 tortillas and spread over sour cream mixture.
6
Put 1/2 the meat bean mixture over that.
7
Add a layer of cheese.
8
You could put some hot sauce on this now.
9
Repeat the layers.
10
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Read more: http://www.food.com/recipe/creamy-burrito-casserole-33919?oc=linkback

Subject: Jalapeno Popper Wontons Wed Sep 11, 2013 7:40 am

1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.
2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a
3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Subject: EASY JALEPENO BITES Sat Feb 01, 2014 6:39 pm

INGREDIENTS

1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled

DIRECTIONS

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray.
Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half.
Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon.
Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown.

Subject: JALAPENO POPPER DIP Sat Feb 01, 2014 6:50 pm

Ingredients:

2 (8 ounce) packages of cream cheese, room temperature
1 cup mayo
1 cup shredded Mexican blend cheese (half Monterrey Jack, half Cheddar)
1/2 cup Parmesan cheese
1 (4 ounce) can chopped green chillies
1 (4 ounce) can diced jalapenos
1 cup panko bread crumbs
1/2 cup Parmesan cheese (yes another 1/2 cup)
1/2 stick of butter, melted

Directions:

Combine the first 6 ingredients in a mixer or food processor and blend until smooth.
You do NOT need to drain the cans of chillies or jalapenos.
Spread the dip into a greased casserole dish.
I used a large pie plate.

In a bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter.

Sprinkle crumb mixture evenly over the dip and bake
in a preheated 375 degree oven for about 20 minutes.

You want the top to get browned and the dip
to be heated through and bubble gently on the edges.

You do NOT want to over-bake this dip.
The mayo will begin to separate and leave you with a greasy mess.