It's time to get the grill heated up! Enjoy this tasty treat... it's got BACON so you can bet it will taste awesome!
Bacon Wrapped Jalapeno Poppers
24 medium jalapeno peppers, cut in half
lengthwise and seeded
8 ounces cream cheese
1/2 pound chorizo sausage,
cooked
1 cup shredded cheddar cheese
1 teaspoon chili powder
1/2
teaspoon salt
12 bacon strips, cut in half
Mix together the cream
cheese, chorizo, cheddar cheese, chili powder, and salt. Stuff each pepper half
with the filling. Then put the pepper halves back together and wrap the bacon
around each pepper. Secure with toothpicks that have been soaked in water. Grill
over indirect medium heat for about 15 minutes. Move to direct heat for about 2
minutes to finish the bacon. Serve immediately.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, May 3, 2013
Saturday, April 13, 2013
Gluten Free Banana Walnut Muffins
For the past year, Bob and I have been eating gluten free. We made the switch for health reasons and have been feeling so much better since the change in our diets. Every once in a while however, we really crave a good, doughy, fluffy pastry or sweet thing.
Gluten Free baked goods are a little tricky. It's not easy to get a texture that is close to the regular wheat flour varieties. This muffin is the closest I've had to a wheat flour one in a long time and it was soooo wonderful!
Below is the recipe and the adjustments I made to it. Just as a warning... I did learn to bake by following my Great Grandma's handwritten recipes where the measurements were " a handful" of this and a "splash" of that. I'm sorry in advance for not being more specific in areas but here's what I did:
On the back of the Arrowhead Mills Gluten Free All Purpose Baking Mix there is a recipe for Biscuits. I doubled this recipe and made some adjustments to make about 18 muffins.
2 1/2 cups Baking Mix
4 tsp baking powder
1/2 tsp salt
1/2 cup plain Greek yogurt (I used the regular fat one)
1/2 stick of butter
1/2 cup Vanilla Almond Milk (regular, not unsweetened)
about 2 tbs Agave sweetener
2 very squishy and ripe bananas
3 eggs
Preheat oven to 400.
I put everything into one big bowl (because I'm lazy like that) and then used a hand mixer on low to get it all mixed up. Then I added about a handful of chopped walnuts and re-mixed them in with the mixer for just a couple of seconds.
Spoon the dough into lined muffin pan and pop 'em in the oven for about 10-12 minutes. My oven runs a little hot so I checked them at 10 mins and then let them stay in there another minute or two.
I didn't want them to be too dry so I didn't let them brown on the top. They were baked all the way thru though and perfectly moist.
They taste best when they are warm from the oven with some butter & honey or jam.
Hopefully this recipe works for you too!
<Allani>
Gluten Free baked goods are a little tricky. It's not easy to get a texture that is close to the regular wheat flour varieties. This muffin is the closest I've had to a wheat flour one in a long time and it was soooo wonderful!
Below is the recipe and the adjustments I made to it. Just as a warning... I did learn to bake by following my Great Grandma's handwritten recipes where the measurements were " a handful" of this and a "splash" of that. I'm sorry in advance for not being more specific in areas but here's what I did:
On the back of the Arrowhead Mills Gluten Free All Purpose Baking Mix there is a recipe for Biscuits. I doubled this recipe and made some adjustments to make about 18 muffins.
2 1/2 cups Baking Mix
4 tsp baking powder
1/2 tsp salt
1/2 cup plain Greek yogurt (I used the regular fat one)
1/2 stick of butter
1/2 cup Vanilla Almond Milk (regular, not unsweetened)
about 2 tbs Agave sweetener
2 very squishy and ripe bananas
3 eggs
Preheat oven to 400.
I put everything into one big bowl (because I'm lazy like that) and then used a hand mixer on low to get it all mixed up. Then I added about a handful of chopped walnuts and re-mixed them in with the mixer for just a couple of seconds.
Spoon the dough into lined muffin pan and pop 'em in the oven for about 10-12 minutes. My oven runs a little hot so I checked them at 10 mins and then let them stay in there another minute or two.
I didn't want them to be too dry so I didn't let them brown on the top. They were baked all the way thru though and perfectly moist.
They taste best when they are warm from the oven with some butter & honey or jam.
Hopefully this recipe works for you too!
<Allani>
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