Orange Ginger Chicken

3 cups cooked rice
1 small bunch scallions (green and whites) sliced thinly
When rice is cooked put the scallions in and then fluff rice.

4 pieces boneless skinless chicken breast or thighs sliced into 1/2 in thin strips
Put chicken into a sealable bag along with
1 TB cornstarch
2 TB soy sauce
1 inch grated ginger
2 cloves grated garlic
1 tsp pepper
Let marinate for 1/2 - 1 hour

In a bowl combine
1 TB cornstarch
1 cup chicken broth
2 TB sesame seeds
4 tsp soy sauce
1 1/2 inch ginger grated
2/3 cup orange/apricot/peach marmalade (whichever one you want)

1/2 lg sweet onion sliced thinly
1 red bell pepper sliced thinly
1 bunch brocollini or broccoli sliced

Heat a mix of sesame oil and olive oil in a skillet till just smoking
Add chicken in batches if needed (add more oil if needed)
Discard marinade
Let chicken sit in Stir fry until chicken is golden on one side, flip over and cook other side till golden and slightly crisp
Remove from wok and keep warm
Stir fry onion and red bell pepper for a 2-3 min (add more oil if needed)
Add broccolini and stir fry till bright green and crisp tender
Remove from wok and keep warm
Pour the soy ginger sauce in wok and heat till boiling
Boil 1 min
Reduce heat and let simmer till slightly thickened
Add chicken, peppers and broccoli and heat thru
Ladle in bowls the chicken mix.
Take an ice cream scoop and fill with rice
Put the scoop of rice over the middle of the chicken.

Apple Turnover/Pie

I'm not really sure on what to call this. So I will go with Apple Turnover Pie.

Filling
3-5 apples chopped, soak in water with lemon or lime juice to keep from browning

3 TB flour
1/3 cup sugar
1 tsp cinnamon
combine in a large plastic bag

1 tube Crescent Rolls

Topping
1/3 cup brown sugar
2 tsp cinnamon
Combine in a bowl
3 TB melted butter

Put drained apples in the bag with the sugar and cinnamon mixture.
Shake until all the apples are covered in sugar and cinnamon.
Unroll the tube of crescents.
Place 2 rectangles in a 8x8 greased pan and press the seams to close.
Put apple mixture on top.
Take the remaining crescent rectangles and lay over the apples.
Pinch the seams closed.
Cover with the brown sugar and cinnamon mixture.
Sprinkle melted butter all over the top.
Bake at 350 for about 30 min.
Until top is golden brown and apples are bubbling up the sides.

Pepperoni Roll

I really wish I would of taken a picture of this because it was beautiful. And tasty!


1 Frozen Dough thawed or make your own
Pizza Sauce *I make my own
1 package Pepperoni
2 cups shredded cheese
*whatever your fav is. I used a mix of sharp cheddar and Mozzerella
1/2 thinly sliced onion
1 cup thinly sliced mushrooms
1 egg
1 tsp water

Thaw dough and let rise till it doubles in size.
Roll out fairly thin. You don't want it thick or it will be doughy in the middle.
You dont want it too thin or it will break when you roll it.
Spread Pizza sauce all over to just about an inch from the edges.
Put the onions and mushrooms on.
Sprinkle cheese on top.
Cover with Pepperoni
Carefully roll up, long side.
Tuck in the ends.
Place in a 9x11 greased dish seam side down.
Let sit till it rises some more. (or you can cook it now, your choice)
Mix egg with water.
Brush all over the top.
Bake 350 for 20 - 30 min till top is golden brown.
Remove and let sit for about 5 mins.
Slice in strips and serve with the leftover Pizza Sauce.

Huevos Rancheros in Phyllo Dough

I saw this recipe on Big Daddy's House. I changed it up with the ingredients I had on hand. It was very very good. I'm going to post the recipe like Big Daddy did, because the bean mixture I used, I made the other day for Stuffed Poblanos, and I just threw stuff in it, and don't remember exactly how I did it. Basically my beans were cooked black beans with garlic, green chilis, chili powder, onions, cumin, chopped jalapeno, cilantro, and 4 types of mexican cheese. I think this recipe would work well with any type of simple black beans, or cooked beans like refried bean mixture. Any type of yummy bean mixture would be good.

Huevos in Phyllo Dough
2 TB Bread Crumbs
1 roll of Phyllo Dough
1 stick melted butter
2 TB butter
8 eggs
Pinch of Salt and Pepper
2 cups Black Beans rinsed and drained or Refried Bean Mixture
1 cup Mexican Cheese such as Queso Fresco crumbled or a mixture of Shredded Mexican Cheeses like Kraft 4 Mexican Cheese

Ranchero Sauce
2 TB Olive Oil
1 Onion chopped
4-6 Cloves Garlic chopped
1 can Green Chilis chopped
1 can Fire Roasted Tomatoes
1 tsp Cumin
1 Chipolte Pepper in Adobo Sauce chopped
1-2 TB Adobo Sauce
1 TB Fresh Cilantro chopped
1/2 cup Crema Mexicana or Sour Cream

Heat oven to 400.
Melt 2TB of Butter in a skillet
Scramble the eggs in a bowl with Salt and Pepper
Pour into skillet and scramble until just barely set.
Remove from heat .
Spread the Bread Crumbs on the counter.
Take 2 sheets of the Phyllo Dough and lay them side by side lengthwise slightly overlapping on top of the bread crumbs.
Place 2 more Phyllo Dough sheets over the first two exactly the same way.
With a basting brush, brush some melted butter all over the sheets. Up to inch from the edge making sure to 'glue' the overlapping sheets together.
Place 2 more Phyllo dough on top of it and then baste more butter
Repeat this step until you have used all of the Phyllo Dough.
Scoop the eggs on to the dough 2 inches from the bottom edge to about an inch from the left and right edges. Do not spread the eggs, keep them in the same section on the dough. It will be about 3 or 4 inches wide.
Put most of the black beans on top of the eggs, reserving a handful for garnish.
(or spread refried beans on top of the eggs)
Crumble or Sprinkle the cheese over the beans.
Slowly and carefully start rolling the dough into a log. Folding in the edges as you roll. (this is where the bread crumbs come in handy, they make a slippery surface to make the rolling easier)
Don't worry about tearing the dough, just keep rolling.
Place the roll seam side down on a sheet of parchment paper in a baking sheet.
Baste the remaining melted butter all over the top and sides of the roll.
Place in the oven and bake for 10-12 minutes until golden brown.
When its done, take out of the oven and let it rest for several minutes.

While thats baking, make the Ranchero Sauce.
On Med-High Heat 2 TB of Olive Oil in a sauce pan.
Add the onions and cook the until softened.
Add the garlic.
Cook for about 1 minute.
Add the green chilis, tomatoes, cumin, chipolte pepper and adobo sauce.
Stir well.
Lower heat to Med and cook for 5 minutes.
Remove from heat and stir in the Cilantro.

Slice the Huevos Roll into sections, place on a plate.
Scoop Ranchero Sauce over the Huevos.
Put a dollop of Crema Mexicana or Sour Cream on top of that.
Sprinkle a tiny bit of Cilantro on top.

Another topping could be guacamole.

Peach Crisp

I came up with this recipe when I had lots of peaches but no rolled oats. Just Bunches Cereal has all the goodness like cinnamon and sugar in it, so no need to add anything to it!

2 cups of Just Bunches Cereal
1/3 cup flour
5-6 peaches sliced thinly
1 tsp lemon juice
1/4-1/3 cup brown sugar depending on how sweet your peaches are
2 TB cold butter chopped into small pieces

Slice the peaches and put them in a 8x8 baking dish.
Sprinkle the lemon juice over them
Put the brown sugar on them and mix it all together well
Put the cereal in a plastic bag and lightly crush. Big chunks are yummy, so don't crush too much.
Put the flour in the bag and shake until all the cereal is covered
Cover the peaches with the cereal mixture
Place the chopped butter over the cereal mixture about one every inch or so.
Bake at 350 for 35-45 min until the crust is golden

Swiss Mushroom Orzo

This picture was not taken by me, since I forgot to take one before we devoured our meal. It was taken by Sarah_Jayne.

This is sooo sooo yummy! Its one of Mikes favorite dishes.
Makes a wonderful accompliment to any meat dish. Or add some chopped broccoli or red pepper to make it a veggie meal.

1 cup Orzo
8 oz shredded Swiss Cheese
4 TB butter divided
4 Garlic Cloves minced
1/4 tsp Salt
1/2 tsp Pepper
1 cup Mushrooms sliced

Cook Orzo to package directions (about 8-10 min)
Soften 3 TB of butter and mix with Cheese, garlic, Salt and Pepper
Meanwhile saute mushrooms in 1 TB of butter until tender and golden
Drain orzo and add to mushrooms
Stir in cheese and garlic mixture until melted

Taquitos

I made these last night, and thought they were good, but it wasn't until both boys said, "Mommy this is so good, you need to BLOG it"! Wow! Ok! Elektra ate 4 of them!!
So here it is.

The way I made them took all day because I slow cooked 4 chicken legs and 4 thighs in the crockpot with homemade salsa until the meat fell off the bone. Then I shredded it and let it cook a little bit longer with lots of mexican cheese mixed in. However, you can use any kind of filling. Beef and pork are great choices. Whether its shredded meat or ground. Use some kind of salsa or taco seasonings to give it that mexican flavor. Once you have your meat and seasonings cooked well, let it cool so you can handle it.

This recipe made 30 taquitos. We froze the extras for easy meals. Just stick a taquito or two in the microwave for a min and enjoy!

1 lb cooked and seasoned meat
40 corn tortillas (some simply fall apart and you will need extras) Or Flour tortillas (which are flautas and actually much easier to roll up)
2 cups vegetable oil
salsa
guacamole
sour cream
wood toothpicks
This is the hard part. The rolling of the taquitos.
If you are using flour tortillas just fill with meat, roll up and fry in oil, or spray with cooking spray and bake in a 450 degree oven for 8-10 or until crisp.
With corn tortillas you will need to first heat up a flat skillet with no oil on med low heat.
Heat the oil in a fryer or a large deep skillet.
You will know the oil is ready when you stick the end of a wooden spoon in and bubbles form around it.
Take a corn tortilla, and heat it for about a min on each side in the flat dry skillet.
Then dip it in the hot oil quickly on each side, just enough to coat it well.
Take it out and let the oil drip off then place on a plate.
Once you have quite a few tortillas ready to go, then put a couple of tablespoons of meat on one side and roll up tightly.
Secure the middle and each end with a toothpick.
Once you have about 5 or 6, put them in the hot oil and fry on each side until golden brown and crisp.
Take out and place on a paper towel to remove the excess the oil.
Repeat these steps until all are fried.
Serve with Salsa, Sour Cream and Guacamole.
MMMMMM!!!!

Lemon Pepper Chicken Sandwiches

Lemon Pepper Chicken Sandwiches
4 oz Cream Cheese, softened
2 TB Butter, softened
1 tsp Lemon-Pepper seasoning divided into 1/2 tsps
1/2 tsp dried Basil
1/4 tsp garlic
1/8 tsp salt
1 TB Olive Oil
1 TB Lemon Juice
1 1/2 lbs chicken cut into 1/2in strips
4 Italian Sandwich Buns split
1 small red onion sliced thinly
Lettuce, Tomato

In a small bowl beat the cream cheese, butter, 1/2 tsp lemon pepper, basil, garlic and salt until smooth; set aside.
In another small bowl, combine oil, lemon juice, and remaining lemon pepper; set aside.
Place chicken on a greased broiler pan.
Spoon half of lemon juice mixture over top.
Broil 3-4 in from heat for 4-5 min
Turn chicken; top with remaining lemon juice mixture.
Broil 4-5 min longer or until juices run clear.
Place buns side up on a ungreased baking sheet.
Broil 3-4 inches from heat 1-2 mins or until golden brown
Spread Cream Cheese mixture on each side of bun.
Layer with lettuce, onion, tomato and chicken.

Cheeseburger Cups

Cheeseburger Cups

I got this recipe out of my Taste Of Home magazine that Gramma Ann gets for me. The kids loved them! They are a great fun food for kids. I told them they were eating Cheeseburger Pies. Zachary had seconds, and they asked for the leftovers the next day as well!

This is the recipe that is in the magazine. I tweeked it a tiny bit so I will put a * by my added ingredients.

1 lb ground beef *.83 lb It was all I had
* 3/4 cup finely chopped mushrooms
1/2 cup ketchup
2 TB brown sugar
2 TB Prepared Mustard *spicy brown mustard
2 tsp Worcestershire Sauce
1 Tube refrigerated Buttermilk Biscuits (12oz)
1/2 cup cubed Velveeta (I did not use) *1/2 cup shredded Tilamook


In a large skillet, cook beef *mushrooms until beef is no longer pink.
Drain
Stir in ketchup, brown sugar, mustard and Worcestershire sauce
Remove from heat and set aside
Press with a spoon each biscuit onto the bottom and up the sides of a greased muffin cup.
Spoon meat mixture into cups.
If using Velveeta, top now with a cube

Bake at 400 for 14-16 min or until golden brown

If using shredded cheese, when the biscuits are done, sprinkle the cheese on and stick back in the turned off oven for a minute or two till it is melted.

***Photo from Taste Of Home Magazine***

Mushroom Spinach Burger

Mushroom Spinach Hamburgers

I made these tonight. I did not tell the kids what they were made of. Mike guessed because he saw me making them.
After a few bites the boys said, 'yumm, this is the best burger I have had." A few minutes later, Mike looks at me and says, "this is at least a top 5 of all my fav meals you have cooked in 12 years!" Even Elektra ate hers!
The kids still have no idea what was in these, but all 3 ate them completely gone!

1 pkg Spinach - thawed & drained (I forgot to do this, so I microwaved it, till it was mostly thawed, then I squished it in between 2 towels to get rid of the water, but felt it was still going to be too moist, so I added about a 1/2 cup of seasoned bread crumbs.)
1 C Shredded Mozzarella Cheese
1 C Chopped Mushrooms
1 env. Onion Mushroom Soup Mix
1 tsp. Better Than Beef Bouillon (buy it where you buy your regular buillon cubes)
1 lb ground beef

Mix all the ingredients together and form into patties approx 5in by 1in.
Grill over high heat 2-4 min per side, flipping only ONCE!
Serve on buns with fav hamburger compliments.

Caleb finishing his. Elektra about half done with hers. (She ate the bun first)

Zachary finished his double burger and Mikey is taking his last bite!

Pot Roast (Crock Pot)

Pot Roast

Slow cooked Pot Roast.
I made this the other night and everyone raved about it. Even Elektra ate it and said "Mmmmmm Yummy!" and she is pretty picky!

2-4lb Pot Roast (mine was frozen solid)
1 pkg Ranch Dressing
1 pkg Italian Dressing
2 tsp. Better Than Bouillon
1/2 cup Beef Broth

Place meat in crockpot. (you can brown it in a skillet before if you like)
Mix the Dressings, Bouillon and Beef Broth.
Pour over the meat.
Cook in Crockpot on low for 6-8 hrs or high for 4-5.
Since my meat was frozen, I cooked it on high for 3 hours, then on low for 6 hours.
Take meat out, set on platter.
Pour out the juices into a skillet, add 2 TB corn starch to 2 TB beef broth (mix in a separate cup, stir well.)
Wisk everything together very well.
Slowly add beef broth.
Bring to a boil then reduce heat and simmer until thickened into a gravy.
(Add broth as needed to thin or thicken)
Serve over meat.

Peach Crisp

This recipe will work with other fruit, like apples. You can also add extra fruit to the peaches, like blueberries, raspberries, raisins, or cherries.

Peach Crisp
5-7 Peaches, sliced and pitted
1/2 C Brown Sugar, packed
1/4 C whole wheat (or reg) Flour
1 TB Lemon Juice
1/2 C flour
1/2 C Brown Sugar
1 tsp Cinnamon
1 1/2 C Just Bunches Cereal, break up big chunks

Preheat oven to 350
Butter or Pam a 9x9 baking pan
In large bowl combine peaches with brown sugar, flour and lemon juice.
Put in baking pan
In a bowl combine flour, brown sugar , cinnamon and cereal.
Sprinkle over peaches
Bake at 350 for 35-40 min just until the topping starts to brown, and the peaches are bubbling through.

Raspberry & Garlic Pork Chops

Raspberry & Garlic Pork Chops

1 TSP of EACH
pepper
sea salt
garlic powder
onion powder
dried sage
dried thyme (or any other dried herbs)
dried rosemary (or any other dried herbs)
6 pork chops (boneless, bone-in, whatever you like)
1 TB butter
1 TB olive oil
1/4 cup raspberry jam
1/4 cup jalapeno jam
2 TB fresh Orange Juice
1 tsp orange zest (grate the peel)
2 TB raspberry vinegar (Can substitute any vinegar, Pomegranate, red wine, apple cider, etc)
4 sprigs fresh thyme (optional)
1 TB cornstarch mixed with 1 TB water

Combine the first 7 ingredients in a bowl
rub into Pork Chops
Brown in the butter and Olive Oil for approx 2-4 min per side
Remove from skillet
add the 2 jams, orange juice, (any pulp is good!!), Orange zest, vinegar and thyme
Put pork chops back into Jam mixture
Simmer for 10-15 min until pork is done
remove pork to a side dish
add the Cornstarch mixture
Bring to a small boil
Boil until sauce is thickened.
Spoon over pork.

Chinese Garlic Chicken

This has got to be the EASIEST chicken I have ever made. Not only was it easy, but it was very very yummy. This is going in my repeat often recipe box. Mike licked his fingers clean and the kids asked for more chicken.


Chinese Garlic Chicken

Chicken Quarters or whatever chicken pieces with skin (yes, I NEVER normally use skin, but I said this was EASY, and it just crisps up and falls off.)
Soy Sauce
Garlic Powder


Pierce chicken all over with fork or parring knife
Liberally sprinkle garlic all over chicken. The more the better!
Sprinkle Soy Sauce all over, covering well.

Place in a 400 oven.
For bone in bake at least 45 min.
Bake until juices run clear and skin is crispy.

Key Lime Pie

I got this recipe out of Good Housekeeping. I have developed a taste for Key Lime Pie, and I really like it!
You see it offered every where around here too.
This recipe is changed from original Key Lime Pie made with eggs and sweetened condensed milk. Instead it has Fat Free sweetened condensed milk, and non fat yogurt in place of eggs.
So its healthier for you!

Key Lime Pie

1 lg graham cracker pie crust
1/3 cup cold water
1 env. unflavored gelatin
20-22 key limes
1 can (14oz) fat free sweetened condensed milk
1 1/2 cup plain fat free yogurt

Put water in a small saucepan,
sprinkle gelatin over it. Let soften about 2 min. Cook on low to dissolve, stirring.
Remove from heat.
Grate limes in juicer or by hand until you get at least 1/2 a cup of juice.
In bowl, whisk lime juice, milk, and yogurt.
Whisk in gelatin mixture.
Pour mixture into pie cruse.
Cover
Refrigerate at least 2 hours. YUMMY!!

Kahlua Pork Roast in CrockPot

Oh my goodness.
This was so yummy that all the kids had 2nds and Christina asked when I could make it again. "Can you make it again tonight? No? Tomorrow then? WHEN??" (this was AFTER we had already eaten it 2 nights in a row!)
I had alot left over, so I separated it into several different containers for future dinners and put them in the freezer. I got the original recipe from ALLRECIPES.

Kahlua Pig Roast

4lb + Pork Roast (mine was a 7+ lb pork picnic shoulder with bone)
2-4 Tb Hawaiian Sea Salt (or reg Sea Salt ground with garlic powder, onion powder, ginger and pepper)
2 Tb - 1/2 cup of Liquid Smoke (depends on how much you like smokey flavor. Hickory is stronger than Mesquite, which is all I had. I used the whole bottle (1/2 cup).

Pierce Pork all over with parring knife or fork, really well.
Rub salt seasoning all over, coating very well
Put roast in Crock pot.
Pour Liquid Smoke over.
Cook on low at least 10 hours. The original recipe says 16 - 20 hours on low.
I am impatient, so I started it at 5am, set it on high for 6 hours, then turned it to low until 6pm.
Turn over 1/2 way thru cooking.
About 1 hour before you are ready to eat, shred the pork. (If you see alot of fat in the juices, don't shred, place pork in a pot, remove liquid and put in freezer for a few min. The fat will rise to the top. Skim it off, return liquid to crock pot. Put meat back in and shred.)
Cook meat on low in its juices for about an hour.
I served these with Hawaiian Bread. The meat is salty, and the sweetness of the Hawaiian Bread really complimented it very well.
This one gets a BIG 5 stars!!!

Yogurt Popsicles

I got this recipe out of my new Jessica Seinfelds Cookbook, Deceptively Delicious.

FROZEN YOGURT POPSICLES

2 cups greek or plain yogurt
2 cups frozen fruit
1/4 - 1/2 cup Confectioners Sugar

Combine all ingredients in a blender, or food processor.
I used my bullet (thanks Frank!)
Blend until smooth.
Pour into Popsicle cups, place sticks in middle.
Freeze!

BANANA BREAD

I had some very ripe bananas, and we all love banana bread, but I wanted something a little bit different. So I came up with this. Its very good and healthy for you!

BANANA BREAD

5 ripe bananas mashed
1 cup Whole Wheat Flour
1 cup Oats
1/4 cup flaxseed
1 tsp baking soda
1 tsp cinnamon
1/2 tsp fresh or ground nutmeg
1/2 tsp pumpkin pie spice
1 egg
1/2 cup brown sugar + 2 Tb
1/4 melted butter
1/4 cup applesauce
1 tsp vanilla
1/2 cup coconut
1/2 cup chocolate chips


Heat oven to 350
In a bowl, combine Flour, Oats, Flaxseed, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
In another bowl cream together, egg, brown sugar, butter, applesauce and vanilla.
Add bananas. Mix well.
Add Flour Mix to the egg banana mixture, stirring just until moistened.
Add coconut and chocolate chips, mixing just until combined. Don't over mix.
Pour into a greased loaf pan.
Sprinkle with brown sugar.
Bake for about 50 min to 1 hour. Check for doneness at 45 and go from there.

Aloha Chicken

My Grandma Ann bought me Jessica Seinfelds cookbook Deceptively Delicious. It is a really neat cookbook that 'hides' vegetables in food. She purees a bunch of different veggies, then puts them in freezer bags. You scoop out what you need, and add them to ordinary food. The kids are none the wiser! I immediately went to the grocery store and bought a bunch of veggies I know the kids wouldn't want to eat. (Beets!! to make Pink Pancakes! With syrup on them they won't know its healthy for them) I still believe in putting vegetables on the plate. They need to see them, to learn to enjoy them. My kids are really good about eating their veggies. Most of the time. This recipe is out of the cookbook. We really enjoyed it, and paired it with My Hawaiian Stir fry veggies with pineapples and Mojo marinade, and a side of Mandarin oranges.

Aloha Chicken

(she does them as kabobs, but I didn't have any skewers)

1 cup whole wheat breadcrumbs

1/4 cup flaxseed meal

1/2 cup sweet potato puree (roast for 1 hour then scoop out flesh and puree for a minute)

1/4 cup pineapple puree (I used half a can of chunk pineapple pureed in my bullet, the rest went in the veggie dish)

1 Tb soy sauce

2 Tb orange juice

1 large egg white, lightly beaten

1/2 cup shredded coconut

1 lb boneless skinless chicken cut into 'fingers', rinsed and dried

2 Tb whole wheat flour

1 tsp pepper

olive oil

In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside.

In a second bowl combine the sweet potato puree, pineapple puree, soy sauce, egg white, orange juice, and coconut. Mix well. Set next to breadcrumbs.

Sprinkle chicken with flour and pepper, dip into egg white mixture, then roll into breadcrumbs, making sure well coated.

In a skillet heat oil over med-high.

Add chicken. Leave room in between pieces. 2 - 3 batches

Cook 3-4 minutes each side.

Be careful not to burn the coconut. May need to lower heat to med.

Done when chicken is cooked through and browned all over.

Hawaiian Vegetables

1 Tb butter

2 cloves garlic minced

1 912oz) bag of favorite vegetable stir fry

1 cup pineapple chunks

1 tsp shredded fresh ginger

1/2 cup liquid (I drain pineapple juice into a measuring cup, and added orange juice to get 1/2 cup)

1/4 cup Mojo marinade (a grapefruit marinade) or your favorite Teriaki marinade.

Melt butter in wok or large saute pan on med-high.

Add garlic and saute for 1 minute

Add vegetables and cook 3 minutes stirring continually.

Stir in liquid, Marinade, ginger and pineapple.

Increase heat to high and cook 8 minutes, stirring often, until most of the liquid is absorbed and veggies are tender.

Garlic stuffed jalapenos

Garlic Stuffed Jalapenos

I made the Garlic Dip in the crockpot a few days ago. I had some left over, so I decided to stuff it into some jalapenos. YUMMM!! Mike had the grill going so I just laid them right on the top rack. However, you can put them in the oven, or even your crockpot. I really need to remember to take pictures of the food before we eat them! The exact recipe for the garlic dip is a few recipes below.

1 block cream cheese
1/3 cup mayo
1 head garlic peeled and minced

12 jalapenos
12 toothpicks soaked in water for at least 1 hour

Make the garlic dip on the stove or in the crockpot. About 1.5 hours in crock or stir on stove over low heat until creamy.
Cut jalapenos in half, clean out the seeds.
Stuff with dip.
Put jalapenos back together and stick toothpick thru middle to hold together.
Place on grill or in oven and cook until jalapeno skins are starting to blacken.
Take out toothpicks and enjoy!

I put these in the crockpot for 2 hours on high, and they came out delicious!!