SANDRA’S PROSCIUTTO-WRAPPED PEACH-GLAZED JALAPENO POPPERS

Sesame seeds become slightly toasted
while slowly baking and are absolutely scrumptious
on these glazed prosciutto-wrapped jalapeno poppers.
A perfectly addicting 'game day' or
'holiday get-together' appetizer...

Yields: (24 popper halves)

Prep: 20 Mins.

Slowly Bake: 45 Mins.

INGREDIENTS

12 fresh jalapenos

1 (4 oz. tub) cream cheese with chives, at room temperature

¼ cup shredded cheddar cheese

1 tablespoon grated parmesan

1 teaspoon freshly squeezed lemon juice

1 teaspoon dried minced onion

1 (12 oz. pkg.) sliced prosciutto, cut in half lengthwise

2 tablespoons Jarred Peach Spreadable Fruit 

--(I used Smucker's)

1 tablespoon sesame seeds

--Toothpicks

--Latex gloves

METHOD

Preheat the oven to 275 degrees. Line a baking sheet with foil and spray with oil, then set aside.

Begin by cutting jalapenos in half lengthwise using latex gloves. Keep the stems intact by cutting through their center, as they later make for useful handles when eating.  Using a small spoon to scrape out seeds and ribs (retain seeds and ribs if you wish for spicier poppers).

In a small bowl, combine cream cheese with chives, cheddar cheese, parmesan, and lemon juice, and onion. Mix ingredients. 

Stuff each hollowed jalapeno half with cheese mixture.

Cut prosciutto slices in half lengthwise.

Wrap prosciutto slices around each half, covering as much surface as possible, without overstretching as it shrinks during baking, then secure each wrapped popper with a toothpick.  Place filling side up on prepared baking sheet.

In a small microwavable bowl or ramekin, heat peach spreadable fruit for 30 seconds to thin. 

Pour sesame seeds in a small dish.

Brush top surface of prosciutto with preserves, then sprinkle with sesame seeds. 

Slowly bake in preheated 275-degree oven for 1 hour. Remove toothpicks, and serve hot or at room temperature. ~ Enjoy!

SANDRA'S TROPICAL BACON-WRAPPED JALAPENO POPPERS with PINEAPPLE

A tropical complexity of flavors 
that you'll simply adore...

Yields: (10 Poppers)

Prep: 10 mins. | 
Roast: 10 to 15 mins.

Posted: by Sandra

INGREDIENTS

***20 toothpicks, soaked for 30 minutes
***Latex gloves for preparing jalapenos

10 medium jalapeno peppers

--(All of similar size, about 3" long)

1 (8 oz. pkg.) cream cheese, at room temp.

1 cup shredded cheddar cheese

1 (8 oz. can) pineapple tidbits, drained, and squeezed 
--(or crushed pineapple)

2 green onions, finely chopped

10 slices of quality bacon

--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:

--Store-bought ranch dressing; 
----(or, Sandra's Homemade Ranch Dressing); or

--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl, along with the pineapple and green onions. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking these on the grill is another great way to add even more smokiness to your jalapeno poppers.

SANDRA'S STUFFED BACON-WRAPPED JALAPENO POPPERS

Oh my, these are so very sinfully delicious...

Yields: (10 Poppers)
Prep: 10 mins. |
Roast: 10 to 15 mins.

Posted: by Sandra @

INGREDIENTS

***20 toothpicks, soaked for 30 minutes***
***Latex gloves for preparing jalapenos***

10 medium jalapeno peppers
--(All of similar size, about 3 inches)
1 (8 oz. pkg.) cream cheese, at room temp.
1 cup shredded cheddar cheese
10 slices of quality bacon
--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:
--Store-bought ranch dressing;
----(Or, Sandra's Homemade Ranch Dressing); or
--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

~~~~~~~~~~~~~~~~~~~~~~~~~~


Tip: Cooking these on the grill is a great way to add even more smokiness to your poppers.

SANDRA'S CRAB STUFFED BUTTERFLIED SHRIMP WRAPPED IN BACON

What a wonderful combination of flavors ~
You're bound to love these...

Servings: (4)
Prep: 20 mins. | Cook/Bake: 30 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon butter
3 green onions, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 teaspoon garlic powder
1-1/2 tablespoons heavy cream
1 tablespoon dijon mustard
dash cayenne pepper
1/2 cup saltine cracker, finely crumbled
1/4 cup mayonnaise
1 egg, beaten
2 tablespoons fresh parsley, chopped
1-1/2 tablespoons fresh lemon juice
1 lb. cooked crabmeat, separated into smaller chunks
24 large shrimp/prawns, peeled, deveined, tails on (about 1 lb.)
12 slices bacon, cut crosswise in half
24 toothpicks

--prepared steamed jasmine rice
--hollandaise sauce, for recipe – click here: Sandra's 5-minute Hollandaise Sauce)

METHOD

Preheat oven to 400 degrees F.

Place an ovenproof rack on a foil-lined baking sheet. Place all the bacon strips on rack, and par-bake the bacon for 5 minutes (you don’t want to fully cook them at this point).  Remove from oven and place par-baked bacon on a paper-towel line plate. Discard the used tin foil, and then re-foil the baking sheet and place the same rack on top, and set aside.

Reduce oven temperature to 350 degrees.

Melt butter in a skillet over medium heat and cook green onions, red pepper, and garlic powder until peppers are tender, and then place in mixing bowl and add cream, dijon and cayenne pepper, mixing well.

Add cracker crumbs, mayonnaise, beaten egg, parsley, and lemon juice, mixing well. Gently fold in crabmeat. Roll into 24 small tubes to stuff into shrimp, and set aside.

Butterfly the shrimp down the outside center to tail, being very careful not to cut all the way through. Stuff each shrimp with crabmeat stuffing. Wrap each shrimp in par-cooked bacon and secure with a toothpick. Place on the prepared baking sheet and bake at 350 degrees until bacon is crisp and shrimp are pink, about 12 to 15 minutes, turning halfway through  (watch closely after 10 minutes, as baking time varies depending upon size of shrimp).

To serve, arrange 6 shrimp on 4 plates with small individual containers of warm hollandaise sauce, along with a side steamed jasmine rice.

~~~~~~~~~~~~~~~~~~~~~~~


Tip: Any leftover crabmeat mixture can be made into crab cakes, and fried in a skillet until crispy on both sides, and then serve with any remaining hollandaise sauce, if desired ;-)


Also, keep hollandaise sauce warm until serving by storing the covered blender pitcher in a bowl filled with hot tap water.

SANDRA'S BACON WRAPPED CHILI/JALAPENO PEPPERS

Servings: (2 to 4)

Posted: by Sandra 

Prep: 10 mins. | Cook: 10 to 12 mins.

INGREDIENTS

- 10 Peppers (red chilies, jalapenos, etc.)
- 1 (8 oz. pkg.) cream cheese, at room temp.
- 1 cup shredded cheddar cheese
- 10 slices of bacon

METHOD

Preheat the oven to 425 degrees.

Cut the jalapeno peppers in half lengthwise and remove the stems and seeds (leave some in if you like them spicier).

Cut each piece of bacon in half.

Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with a toothpick (or place seam side of bacon down on rack).

Put the bacon-wrapped jalapeno poppers on a foil line cookie sheet (with a rack on top) and bake in the oven until the bacon is fully cooked, about 10 to 12 minutes (depending on how crispy you like your bacon).-- [Don't forget to wash your hands after handling hot peppers.]

Serve the bacon-wrapped poppers with a ranch dressing or sour cream, although they're also great plain.


~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking these on the grill is a great way to add some smokiness to the jalapeno poppers (just soak the toothpicks, if using, 30 minutes beforehand so they don’t burn).