Jalapeno poppers -- cream cheesy, spicy, oozy goodness. Love 'em. Hate the mess. So I decided to see what would happen if I contained them in a biscuit cup! Yep. It works. Enjoy.
Jalapeno Popper Cups
1 jar sliced jalapeno peppers, drained
1 pkg 8 oz cream cheese
8 oz sour cream
1/4 tsp ground cayenne pepper
1/8 tsp ground black pepper
1 tsp garlic powder
2 pkgs, 10 each, biscuits
4 tbs margarine
1 cup bread crumbs
1. To make the filling: dice the peppers. In a mixing bowl, combine peppers, cream cheese, sour cream, cayenne pepper, black pepper, and garlic. Place in refrigerator and allow to chill for at least an hour.
2. Spray 10 of the cups of a muffin tin with cooking spray. Use a rolling pin to slightly flatten each biscuit, and then line the muffin tin cups with the buscuits. Spoon 1 tbs of filling into each biscuit.
3. To make crumb topping, melt margarine in microwave-safe bowl. Mix in breadcrumbs. spoon 1 tsp of bread crumb mixture over the top of each cup.
4. Bake at 350 12-15 minutes, until biscuits are set and filling is bubbly. Remove from pan immediately.
5. Repeat with the 2nd package of biscuits, remaining filling, and remaining bread crumb mixture.
Yields 20 popper cups.
Monday, December 31, 2012
Sunday, December 2, 2012
Enchilada-Stuffed Peppers
Enchilada Stuffed Peppers
3 lbs ground meat (beef or turkey)
2 cups water
1 cup plain white rice (not instant)
1 jar of salsa
1/8 tsp black pepper
1/8 tsp red pepper
1 tsp garlic powder
1 tsp ground cumin
4 8-oz cans enchilada sauce
8 oz shredded Mexican Cheese
6 whole green, yellow, red, or orange peppers
1. Mix ground beef, black pepper, red pepper, garlic powder, and ground cumin in a skillet. Brown over medium high heat until no pink remains. Drain.
2. In a 6-qt sauce pan stir together water and salsa. Heat over high heat until mixture boils. Add dry rice. Cover and reduce heat to medium low. Simmer, covered, without stirring, for 20-25 minutes, until all water is absorbed. Remove from heat and let stand, covered, at least 5 minutes.
2. Meanwhile, cut the core out of each pepper. Rinse and pat dry.
3. To make filling, combine cooked meat, rice, enchilada sauce, and 2/3 of the cheese in a large mixing bowl. Stir well.
4. Spray 6 to 8 qt crockpot with cooking spray. Spoon filling into each pepper. Spread remaining filling in bottom of crockpot. Arrange stuffed peppers on top of filling mixture.
5. Cook on high 4 hours. Sprinkle remaining cheese over top of peppers and filling mixture. Cook until cheese melts.
3 lbs ground meat (beef or turkey)
2 cups water
1 cup plain white rice (not instant)
1 jar of salsa
1/8 tsp black pepper
1/8 tsp red pepper
1 tsp garlic powder
1 tsp ground cumin
4 8-oz cans enchilada sauce
8 oz shredded Mexican Cheese
6 whole green, yellow, red, or orange peppers
1. Mix ground beef, black pepper, red pepper, garlic powder, and ground cumin in a skillet. Brown over medium high heat until no pink remains. Drain.
2. In a 6-qt sauce pan stir together water and salsa. Heat over high heat until mixture boils. Add dry rice. Cover and reduce heat to medium low. Simmer, covered, without stirring, for 20-25 minutes, until all water is absorbed. Remove from heat and let stand, covered, at least 5 minutes.
2. Meanwhile, cut the core out of each pepper. Rinse and pat dry.
3. To make filling, combine cooked meat, rice, enchilada sauce, and 2/3 of the cheese in a large mixing bowl. Stir well.
4. Spray 6 to 8 qt crockpot with cooking spray. Spoon filling into each pepper. Spread remaining filling in bottom of crockpot. Arrange stuffed peppers on top of filling mixture.
5. Cook on high 4 hours. Sprinkle remaining cheese over top of peppers and filling mixture. Cook until cheese melts.
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