BACON CHEDDAR JALAPENO POPPERS
Quick & easy! Only 3 ingredients required: bacon, a block of Cheddar cheese and jalapeno peppers. The men in my family are crazy about these yummy treats. In fact, my husband often eats them as a meal!
Provided by MAYFRANKS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 20m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat the broiler.
- Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
- Broil 5 to 10 minutes, or until the bacon is evenly brown.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 1.1 g, Cholesterol 58.2 mg, Fat 25 g, Fiber 0.2 g, Protein 12.6 g, SaturatedFat 12.1 g, Sodium 465.1 mg, Sugar 0.4 g
JOHNNY JALAPENO'S CHEDDAR CAKES
Cheddar Cakes, Famed and named after by the famous outlaw, 'Johnny Jalapeno'! Ok, they are really johnny cakes with jalapeño and cheddar (but it coulda have happened that way) :P *Make up a story about this fictional character around the campfire while rising and cooking them. If your really talented, make them in the shape of a jalapeno pepper!
Provided by 2Bleu
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk.
- Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
- When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan.
- When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.
JOHNNY CAKES / JOURNEY CAKES
These cakes are found on many street corners in Belize, often deep fried. They are originally believed to be called Journey Cakes as they are suitable for trips, keeping for weeks. This is not the crumbly cornmeal version often found in the southern states. This baked version is from Africa Bites and uses coconut milk. Enjoy!
Provided by Nif_H
Categories Breads
Time 30m
Yield 12 Johnny cakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers, rub into flour mixture to form pea-size crumbles.
- Gently stir in coconut milk into dry ingredients until all is moistened and holds together (like a ball).
- Place on a floured board and knead for about a minute.Divide dough into about 12 pieces and roughly shape into ball.
- Flatten each ball to ½ inch thick, place on cookie sheet and lightly poke the top of each ball with a fork, until covered with tiny holes. Brush with coconut milk.
- Bake at 375° for 15-18 minutes or until lightly browned.
- Remove and serve warm.
Nutrition Facts : Calories 198.4, Fat 9.6, SaturatedFat 5.6, Sodium 288.2, Carbohydrate 24.8, Fiber 0.8, Sugar 0.1, Protein 3.7
JALAPENO-CHEDDAR ROLLS
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 rolls
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
- Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
- In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
- Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
- Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
- Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
- On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
- Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
- Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
- Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
- Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.
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