You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Roasted<br />
Jalapeño Poppers<br />
• 12 large jalapeño peppers<br />
• 2 oz. feta cheese<br />
• 4 oz. cream cheese, at room<br />
temperature<br />
• 4 oz. shredded smoked pepper jack<br />
cheese, or other hot pepper cheese,<br />
or extra sharp Cheddar<br />
• A small handful fresh cilantro,<br />
finely chopped<br />
• 2 Tablespoons grated onion<br />
Preheat oven to 425 degrees. Cut 1/3<br />
of each pepper off lengthwise and<br />
scoop out seeds. Place on a baking<br />
sheet. If peppers do not sit flat on the<br />
baking sheet, slice a thin piece off the<br />
bottom of the pepper so it will not<br />
roll around. Mash the feta, cream<br />
cheese, shredded cheese, cilantro, and<br />
onion together and stuff the peppers<br />
with the mixture. Roast for 15 to 18<br />
minutes, or until the peppers are<br />
tender and the cheese is brown at the<br />
edges and bubbly.<br />
Caramel Puff Corn<br />
• 2 bags of Chester’s Corn Puffs,<br />
butter-flavored<br />
• 1½ cups firmly packed brown sugar<br />
• ¾ cup butter or margarine<br />
• ¾ cup light corn syrup<br />
• 1 teaspoon vanilla extract<br />
• ½ teaspoon baking soda<br />
Place corn puffs in a greased large<br />
roasting pan. Set aside. Use two pans,<br />
putting one bag in each pan.<br />
Combine brown sugar, butter, and<br />
corn syrup in a large saucepan. Bring<br />
to a boil over medium heat, stirring<br />
constantly. Boil 5 minutes. Remove<br />
from heat; stir in vanilla and soda.<br />
Pour over puffs and stir with a lightly<br />
greased spoon until corn puffs are<br />
coated. Bake at 250 degrees for 1<br />
hour, stirring every 15 minutes.<br />
Remove from oven and immediately<br />
pour onto wax paper, breaking it apart<br />
as it cools. Store in airtight containers<br />
at room temperature.<br />
w<br />
Hawaiian<br />
Ham & Swiss Sliders<br />
• 24 slices of deli honey ham<br />
• 6 slices of Swiss cheese, cut into<br />
fourths<br />
• 1/3 cup mayonnaise<br />
• 1 Tablespoon poppy seeds<br />
• 1 ½ Tablespoon Dijon mustard<br />
• ½ cup butter, melted<br />
• 1 Tablespoon onion powder<br />
• ½ teaspoon Worcestershire sauce<br />
• 2 pkgs. (12 count) King’s Hawaiian<br />
sweet dinner rolls<br />
Cut rolls in half and spread mayo<br />
onto one side of the rolls. Place a slice<br />
or two of ham and Swiss cheese in a<br />
roll. Replace the top of the rolls and<br />
bunch them closely together into a<br />
baking dish. In a medium bowl, whisk<br />
together poppy seeds, Dijon mustard,<br />
melted butter, onion powder and<br />
Worcestershire sauce.<br />
Pour sauce over the rolls, just<br />
covering the tops. Cover with foil and<br />
let sit for 10 minutes. Bake at 350<br />
degrees for 10 minutes or until cheese<br />
is melted. Uncover and cook for<br />
additional 2 minutes until tops are<br />
slightly browned and crisp.<br />
Serve warm.<br />
Lemon Bars<br />
• 2 ¼ cups all-purpose flour, divided<br />
• ½ cup powdered sugar<br />
• 1 cup cold butter, cut into pieces<br />
• 4 large eggs<br />
• 2 cups granulated sugar<br />
• 1 teaspoon lemon zest<br />
• 1/3 cup fresh lemon juice<br />
• ½ teaspoon baking powder<br />
• Powdered sugar<br />
Preheat oven to 350 degrees. Line<br />
bottom and sides of a 13 X 9 pan<br />
with heavy-duty aluminum foil or<br />
parchment paper, allowing 2 to 3<br />
inches to extend over sides. Lightly<br />
grease foil. Stir together 2 cups of<br />
flour and ½ cup powdered sugar.<br />
Cut in butter using a pastry blender or<br />
fork until crumbly. Press mixture onto<br />
bottom of prepared pan. Bake at 350<br />
degrees for 20 to 25 minutes or until<br />
lightly browned. Meanwhile, whisk<br />
eggs in a large bowl until smooth.<br />
Whisk in granulated sugar, lemon<br />
zest, and lemon juice. Stir together<br />
baking powder and remaining ¼ cup<br />
flour; whisk into egg mixture. Pour<br />
mixture over hot baked crust. Bake at<br />
350 degrees for 25 minutes or until<br />
filling is set. Let cool in pan on a wire<br />
rack 30 minutes. Lift from pan, using<br />
foil sides as handles. Cool completely<br />
on a wire rack (about 30 minutes).<br />
Remove foil and cut into bars;<br />
sprinkle with powdered sugar.<br />
Pecan Squares<br />
• 1/2 cup butter<br />
• 1 (16 oz.) box brown sugar<br />
• 4 eggs, beaten<br />
• 2 cups self-rising flour<br />
• 2 cups chopped pecans<br />
Melt butter with sugar in top of a double<br />
boiler; stir in eggs. Heat over<br />
boiling water 15-20 minutes, stirring<br />
occasionally. Stir in flour and pecans.<br />
Transfer to a greased 9 x 13 baking<br />
dish. Bake at 325 degrees for<br />
30 minutes. Cut into 24 bars.<br />
Slow Cooker<br />
Cilantro Lime Chicken<br />
• 1 (16 oz.) jar salsa<br />
• 1 package dry taco seasoning mix<br />
• 1 lime, juiced<br />
• 3 Tablespoons fresh cilantro,<br />
chopped<br />
• 3 lbs. skinless, boneless chicken<br />
breast<br />
Place the salsa, taco seasoning, lime<br />
juice, and cilantro into a slow cooker<br />
and stir to combine. Add the chicken<br />
breasts and stir to coat with the salsa<br />
mixture. Cover the cooker, set to<br />
high and cook until the chicken is<br />
very tender (about 4 hours). Shred<br />
chicken. Can be served plain, or<br />
with flour/corn tortillas. Also great<br />
for nachos!<br />
Hometown Brandon • 59
Change language