White Chocolate-Peppermint Potato Chips { & Tastebuds Gourmet Popcorn!}

For a quick and easy last-minute Christmas treat, these White Chocolate Peppermint Potato Chips fit the bill! They're the perfect sweet-and-salty flavor combination we love.

Holy cow, there are only five more days to get ready for Christmas day! I am soooooooo not ready. I have a lot of last minute stuff to do ... like wrap all my presents ... figure out what to make for our family Christmas Eve get-together at my parents' house ... actually make what I'm bringing for our family Christmas Eve get-together at my parents' house ... oh, yeah, and actually finish my Christmas shopping. Fortunately, I have a couple of last-minute tricks up my sleeve to share with you.

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For a quick and easy last-minute Christmas treat, these White Chocolate Peppermint Potato Chips fit the bill! They're the perfect sweet-and-salty flavor combination we love.

Holy cow, there are only five more days to get ready for Christmas day! I am soooooooo not ready. I have a lot of last minute stuff to do ... like wrap all my presents ... figure out what to make for our family Christmas Eve get-together at my parents' house ... actually make what I'm bringing for our family Christmas Eve get-together at my parents' house ... oh, yeah, and actually finish my Christmas shopping. Fortunately, I have a couple of last-minute tricks up my sleeve to share with you.

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Irresistibly Adorable Biscoff Kisses

Thanks to the sponsorship of Biscoff, I'm able to bring you irresistibly tasty & irresistibly adorable Biscoff Kisses!

I was first introduced to Biscoff Spread almost exactly two years ago during a demonstration cooking class I took, and let me just tell ya ... it was love at first sight! Or, maybe I should say, love at first taste. Well however I say it, the bottom line is I love this stuff.

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Thanks to the sponsorship of Biscoff, I'm able to bring you irresistibly tasty & irresistibly adorable Biscoff Kisses!

I was first introduced to Biscoff Spread almost exactly two years ago during a demonstration cooking class I took, and let me just tell ya ... it was love at first sight! Or, maybe I should say, love at first taste. Well however I say it, the bottom line is I love this stuff.

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Bite-Sized Pepperoni & Sausage Pizza Puffs

Want tasty little bite-sized pizzas to snack on? Well, then you've come to the right place. 'Cause these cute little Pepperoni & Sausage Pizza Puffs are just the perfect little pizza snack! Prepared in mini muffin tins, they're a two-bite bit of pizza snackin' fun.

And did I mention they're easy to make?

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Want tasty little bite-sized pizzas to snack on? Well, then you've come to the right place. 'Cause these cute little Pepperoni & Sausage Pizza Puffs are just the perfect little pizza snack! Prepared in mini muffin tins, they're a two-bite bit of pizza snackin' fun.

And did I mention they're easy to make?

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Barbecue Roasted Mixed Nuts {& the story of a photo shoot}

Okay, these Barbecue Roasted Mixed Nuts ROCK! I absolutely love barbecue potato chips. I mean, like could totally lick the inside of the chip bag kind of love ... but, I can't be left alone with a bag of chips. It's detrimental ... to both me and the chips. Well, I've discovered with these Barbecue Roasted Mixed Nuts, you can get that same great barbecue flavor without the potato chip guilt. Mmmmmmm ~ potato chips step aside ... I've got a new love.

Now, the photo shoot for these ROCKIN' barbecue nuts did NOT rock.

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Okay, these Barbecue Roasted Mixed Nuts ROCK! I absolutely love barbecue potato chips. I mean, like could totally lick the inside of the chip bag kind of love ... but, I can't be left alone with a bag of chips. It's detrimental ... to both me and the chips. Well, I've discovered with these Barbecue Roasted Mixed Nuts, you can get that same great barbecue flavor without the potato chip guilt. Mmmmmmm ~ potato chips step aside ... I've got a new love.

Now, the photo shoot for these ROCKIN' barbecue nuts did NOT rock.

Continue Reading >>

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Peanut Butter Chocolate Chip Granola Bites

I have a bit of an obsession with granola ... like these chai, mocha, peanut butter, and honey-vanilla varieties. I just love to snack on its crunchiness. But you know, sometimes you want a soft-and-chewy granola treat. A chocolatey peanut buttery soft-and-chewy granola treat. Like these Peanut Butter Chocolate Chip Granola Bites. Oh, yes ... these granola bites hit the spot.

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I have a bit of an obsession with granola ... like these chai, mocha, peanut butter, and honey-vanilla varieties. I just love to snack on its crunchiness. But you know, sometimes you want a soft-and-chewy granola treat. A chocolatey peanut buttery soft-and-chewy granola treat. Like these Peanut Butter Chocolate Chip Granola Bites. Oh, yes ... these granola bites hit the spot.

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Peanut Butter Greek Yogurt Fruit Dip

"You got yogurt in my peanut butter! ... You got peanut butter in my yogurt!" And just like the famous combination of peanut butter and chocolate from Reese's, the pairing really works.

Now, as a little aside, remember that little Reese's commercial bit ...

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"You got yogurt in my peanut butter! ... You got peanut butter in my yogurt!" And just like the famous combination of peanut butter and chocolate from Reese's, the pairing really works.

Now, as a little aside, remember that little Reese's commercial bit ...

Continue Reading >>

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Nutella Greek Yogurt Dip

I have a friend who absolutely loves Nutella. Well, don't many of us? I mean, I sure do.

But she loves it so much that any time I make something with Nutella, or even mention the word for that matter, she gushes "Oh, I could bathe in Nutella!" So, how about ...

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I have a friend who absolutely loves Nutella. Well, don't many of us? I mean, I sure do.

But she loves it so much that any time I make something with Nutella, or even mention the word for that matter, she gushes "Oh, I could bathe in Nutella!" So, how about ...

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Sweet Potato Hummus

Before we get to this Sweet Potato Hummus (mmmm hmmmm, you read that right .... Sweet Potato Hummus), I have a funny story from my classroom to share. One of my little 1st graders absolutely cracked me up this week with what he said ...

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Before we get to this Sweet Potato Hummus (mmmm hmmmm, you read that right .... Sweet Potato Hummus), I have a funny story from my classroom to share. One of my little 1st graders absolutely cracked me up this week with what he said ...

Continue Reading >>

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Christmas White Chocolate-Peppermint Popcorn

I've been a bit obsessed with peppermint over the past couple of weeks. I'm really not sure why, but I've been drawn to recipes with peppermint this Christmas season. So imagine my disappointment when today I tried out four new recipes with peppermint ... four ... and wasn't happy with a single one of them. Not a one.

Major bummer-in-the-kitchen day.

But I do like this Christmas White Chocolate-Peppermint Popcorn! And the funny thing is, I didn't even mean to make it! ...

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I've been a bit obsessed with peppermint over the past couple of weeks. I'm really not sure why, but I've been drawn to recipes with peppermint this Christmas season. So imagine my disappointment when today I tried out four new recipes with peppermint ... four ... and wasn't happy with a single one of them. Not a one.

Major bummer-in-the-kitchen day.

But I do like this Christmas White Chocolate-Peppermint Popcorn! And the funny thing is, I didn't even mean to make it! ...

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4-Bite Apple Pies - aka Apple Pie Cookies {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time! This month's challenge assignment? - APPLE PIE. And what perfect timing for an apple challenge. ...
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It's Crazy Cooking Challenge time! This month's challenge assignment? - APPLE PIE. And what perfect timing for an apple challenge. ...
Continue Reading >>

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7-Layer Greek Dip

 

Are you ready for some football?!?!!  Oh, yes, it's the first Sunday of football season!  I'm excited ... but my husband is not.

See, our household is ... well, ... a bit 'backward' when it comes to sports.  I'm the sports fan of the family.  My husband is decidedly not.  I've always thought it's kind of funny that a woman who loves sports (me, that is) married a man who couldn't care less about them.  Do you know how many men out there would be thrilled to have a sports-loving wife??  Oh well.

In honor of the first Sunday of football season, I'm sharing this absolutely delicious 7-Layer Greek Dip adapted from How Sweet It Is.  I love that it's a Greek-flavors twist on the usual Tex-Mex layered dip.  And - BONUS! - it's healthy!  Love it when delicious and healthy come together.

Now, hubby may not love football - but he sure loved this dip.  It's definitely earned the hubby seal of approval.

With layers of hummus, creamy feta, tzatziki, kalamata olives, artichokes, cucumber, and tomatoes ... all laced with fresh dill and lemon, ... it's definitely got my seal of approval too.

So, layer away, dig on in, and let me know if 7-Layer Greek Dip wins your seal of approval, too! 

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

7-Layer Greek Dip
Source:  Adapted from How Sweet It Is

Ingredients
2 c. plain Greek yogurt, divided
4 tsp. extra virgin olive oil, divided
1/4 c. very finely chopped seeded cucumber
About 1 c. peeled & seeded coarsely chopped cucumber
3 T. chopped fresh dill
1 garlic clove, finely minced
1 1/2 c. (6.5 oz. jar) kalamata olives, coarsely chopped
1 1/2 c. (12 oz. container) hummus (or make your own if you have a favorite recipe)
1 (15 oz.) can artichoke hearts, well drained and coarsely chopped
5 oz. package feta cheese crumbles
Juice of 1/2 of a lemon
1 large tomato, coarsely chopped
Salt & pepper


Directions
1.  Grab a pretty good-sized glass bowl (this makes quite a bit of dip) ... and get started layering in the ingredients.  Layer #1 - Tzatziki:  Use paper towels to pat dry the 1/4 up very finely chopped cucumber*.  In a small mixing bowl, combine 1 1/2 cups plain Greek yogurt, 2 teaspoons olive oil, the 1/4 cup very finely chopped cucumber, chopped fresh dill, minced garlic, and a pinch of salt and pepper.  Spoon into the glass bowl, spreading evenly along the bottom of the bowl.

2.  Layer #2 - Kalamata Olives:  Sprinkle the chopped kalamata olives evenly over the tzatziki layer.

3.  Layer #3 - Hummus:  Spread hummus evenly over the olive layer.

4.  Layer #4 - Artichoke Hearts:  Use paper towels to pat dry the chopped artichokes.  Layer on top of the hummus.

5.  Layer #5 - Cucumbers:  Use paper towels to pat dry the coarsely chopped cucumber.  Sprinkle with a pinch of pepper and layer in evenly over the artichokes.

6.  Layer #6 - Creamy Feta:  In a small mixing bowl, combine feta crumbles, remaining 1/2 cup Greek yogurt, remaining 2 teaspoons olive oil, lemon juice, and a pinch of pepper.  Spread evenly over the cucumber layer.

7.  Layer #7 - Tomatoes:  While chopping tomatoes, remove some of the large 'clumps' of seeds.  Use paper towels to pat chopped tomatoes dry, and then place tomatoes on top of the creamy feta layer.  Sprinkle with a bit of salt and pepper.  Chill for about an hour to let the flavors meld.

8.  Garnish with a fresh dill sprig and a bit of lemon zest, if desired.  Serve with pita chips or crackers.


Notes:
- *Patting the ingredients dry is optional, but I recommend doing this.  As this dip sits, it will tend to get watery ... so I do all I can to get as much water out & away from the ingredients as I'm making this.  Don't worry - if/when it gets a bit watery, it's still absolutely delicious ... just a tad more messy to 'dip' out.
- Due to the possibility of 'wateriness,' I usual make this the day I'm serving it, not the day (or couple of days) before.
- This is a very 'flexible' dip - change up the ingredients to suit your taste!


Enjoy!




This post is linked with Sunday Showcase Party, On the Menu Monday, Mangia Mondays, This Weeks' Cravings, Trick or Treat Tuesday, Tuesday Talent Show, Whatcha Whipped Up, Cast Party Wednesday, Sweet Treats & Swanky Stuff, Full Plate Thursday, Inspiration Friday, Foodie Friday, Weekend Bloggy Reading, Weekend Potluck, Foodie Friday with Diane Balch, Feasting in Fellowship, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Mix It Up Monday, Marvelous Mondays.

 

Are you ready for some football?!?!!  Oh, yes, it's the first Sunday of football season!  I'm excited ... but my husband is not.

See, our household is ... well, ... a bit 'backward' when it comes to sports.  I'm the sports fan of the family.  My husband is decidedly not.  I've always thought it's kind of funny that a woman who loves sports (me, that is) married a man who couldn't care less about them.  Do you know how many men out there would be thrilled to have a sports-loving wife??  Oh well.

In honor of the first Sunday of football season, I'm sharing this absolutely delicious 7-Layer Greek Dip adapted from How Sweet It Is.  I love that it's a Greek-flavors twist on the usual Tex-Mex layered dip.  And - BONUS! - it's healthy!  Love it when delicious and healthy come together.

Now, hubby may not love football - but he sure loved this dip.  It's definitely earned the hubby seal of approval.

With layers of hummus, creamy feta, tzatziki, kalamata olives, artichokes, cucumber, and tomatoes ... all laced with fresh dill and lemon, ... it's definitely got my seal of approval too.

So, layer away, dig on in, and let me know if 7-Layer Greek Dip wins your seal of approval, too! 

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

7-Layer Greek Dip
Source:  Adapted from How Sweet It Is

Ingredients
2 c. plain Greek yogurt, divided
4 tsp. extra virgin olive oil, divided
1/4 c. very finely chopped seeded cucumber
About 1 c. peeled & seeded coarsely chopped cucumber
3 T. chopped fresh dill
1 garlic clove, finely minced
1 1/2 c. (6.5 oz. jar) kalamata olives, coarsely chopped
1 1/2 c. (12 oz. container) hummus (or make your own if you have a favorite recipe)
1 (15 oz.) can artichoke hearts, well drained and coarsely chopped
5 oz. package feta cheese crumbles
Juice of 1/2 of a lemon
1 large tomato, coarsely chopped
Salt & pepper


Directions
1.  Grab a pretty good-sized glass bowl (this makes quite a bit of dip) ... and get started layering in the ingredients.  Layer #1 - Tzatziki:  Use paper towels to pat dry the 1/4 up very finely chopped cucumber*.  In a small mixing bowl, combine 1 1/2 cups plain Greek yogurt, 2 teaspoons olive oil, the 1/4 cup very finely chopped cucumber, chopped fresh dill, minced garlic, and a pinch of salt and pepper.  Spoon into the glass bowl, spreading evenly along the bottom of the bowl.

2.  Layer #2 - Kalamata Olives:  Sprinkle the chopped kalamata olives evenly over the tzatziki layer.

3.  Layer #3 - Hummus:  Spread hummus evenly over the olive layer.

4.  Layer #4 - Artichoke Hearts:  Use paper towels to pat dry the chopped artichokes.  Layer on top of the hummus.

5.  Layer #5 - Cucumbers:  Use paper towels to pat dry the coarsely chopped cucumber.  Sprinkle with a pinch of pepper and layer in evenly over the artichokes.

6.  Layer #6 - Creamy Feta:  In a small mixing bowl, combine feta crumbles, remaining 1/2 cup Greek yogurt, remaining 2 teaspoons olive oil, lemon juice, and a pinch of pepper.  Spread evenly over the cucumber layer.

7.  Layer #7 - Tomatoes:  While chopping tomatoes, remove some of the large 'clumps' of seeds.  Use paper towels to pat chopped tomatoes dry, and then place tomatoes on top of the creamy feta layer.  Sprinkle with a bit of salt and pepper.  Chill for about an hour to let the flavors meld.

8.  Garnish with a fresh dill sprig and a bit of lemon zest, if desired.  Serve with pita chips or crackers.


Notes:
- *Patting the ingredients dry is optional, but I recommend doing this.  As this dip sits, it will tend to get watery ... so I do all I can to get as much water out & away from the ingredients as I'm making this.  Don't worry - if/when it gets a bit watery, it's still absolutely delicious ... just a tad more messy to 'dip' out.
- Due to the possibility of 'wateriness,' I usual make this the day I'm serving it, not the day (or couple of days) before.
- This is a very 'flexible' dip - change up the ingredients to suit your taste!


Enjoy!




This post is linked with Sunday Showcase Party, On the Menu Monday, Mangia Mondays, This Weeks' Cravings, Trick or Treat Tuesday, Tuesday Talent Show, Whatcha Whipped Up, Cast Party Wednesday, Sweet Treats & Swanky Stuff, Full Plate Thursday, Inspiration Friday, Foodie Friday, Weekend Bloggy Reading, Weekend Potluck, Foodie Friday with Diane Balch, Feasting in Fellowship, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Mix It Up Monday, Marvelous Mondays.

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Pimento Cheese ~ A Southern Institution

Ahhh, pimento cheese ... one of those quintessential Southern treats.  Seriously, if you're not from or familiar with The South, let me just tell ya ~ pimento cheese (usually pronounced pi-men-u) is a Southern institution.  Like barbecue.  Sweet tea.  Cheerwine (which is a soda, by the way ... not a wine!).  Hushpuppies.  Peach cobbler.  Biscuits.  And so many other wonderful Southern specialties.

It's tough to go to pretty much any type of Southern gathering ... be they pot-lucks, church gatherings, bridal showers, or picnics ... without finding pimento cheese in some way, shape, or form.

Most typically, we find the classic pimento cheese sandwich.  Which is simply pimento cheese between two slices of bread.  Nothing fancy ... but sooooooo good.  But take the crusts off the bread and cut the sandwich into shapes, and now  you've got fancy! ... perfect and classic for tea sandwiches.  Or serve it with crackers.  Or in grilled cheese ... yum! ... with bacon ... even better.  Or on top of a burger.  Yup, these are just some of the ways we enjoy our pimento cheese.

It's also one of those things I had never even heard of until I moved South. 

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about.  So ... I asked her to explain. 

She proceeded to explain that it was grated cheese mixed with mayonnaise, diced pimento, and seasonings.  Translation ... take some fat, mix it with more fat, add some pimento and seasonings.  Yup, you gotta love the South.  But hey - that fat with more fat is sure delicious!

One key point to making this classic treat ... please, oh please, us Southerners (even the transplanted ones) beg  you ... grate your own cheese!  Please don't dishonor a Southern institution with store-bought pre-shredded cheese ... it's got a coating on it that will all-kinds-of-mess-up the proper pimento cheese texture.

'Proper' home-grated cheese

It's traditional to use orange cheddar in pimento cheese ... but I do break with tradition here (I am transplanted to the South, remember?? ... so I do take certain liberties)  and use a combination of some orange and some white cheddar.  Go all-orange for truly classic pimento cheese.

So, if pimento cheese is new to you, are you curious?? 

If it's an ol'-standby for you, what's your favorite way to enjoy it?  I'd love to hear!  Mine's straight up on a cracker!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pimento Cheese

Source:  My Mom, as adapted from Southern Living  magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1.  Mix all ingredients together.  Add a touch more mayonnaise if it seems too stiff.  

2.  Refrigerate over night to let the flavors blend together.

*NOTE:  It's important to grate your own cheese from blocks for this.  I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

This post is linked with Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Gooseberry Patch Recipe Round-Up.

Ahhh, pimento cheese ... one of those quintessential Southern treats.  Seriously, if you're not from or familiar with The South, let me just tell ya ~ pimento cheese (usually pronounced pi-men-u) is a Southern institution.  Like barbecue.  Sweet tea.  Cheerwine (which is a soda, by the way ... not a wine!).  Hushpuppies.  Peach cobbler.  Biscuits.  And so many other wonderful Southern specialties.

It's tough to go to pretty much any type of Southern gathering ... be they pot-lucks, church gatherings, bridal showers, or picnics ... without finding pimento cheese in some way, shape, or form.

Most typically, we find the classic pimento cheese sandwich.  Which is simply pimento cheese between two slices of bread.  Nothing fancy ... but sooooooo good.  But take the crusts off the bread and cut the sandwich into shapes, and now  you've got fancy! ... perfect and classic for tea sandwiches.  Or serve it with crackers.  Or in grilled cheese ... yum! ... with bacon ... even better.  Or on top of a burger.  Yup, these are just some of the ways we enjoy our pimento cheese.

It's also one of those things I had never even heard of until I moved South. 

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about.  So ... I asked her to explain. 

She proceeded to explain that it was grated cheese mixed with mayonnaise, diced pimento, and seasonings.  Translation ... take some fat, mix it with more fat, add some pimento and seasonings.  Yup, you gotta love the South.  But hey - that fat with more fat is sure delicious!

One key point to making this classic treat ... please, oh please, us Southerners (even the transplanted ones) beg  you ... grate your own cheese!  Please don't dishonor a Southern institution with store-bought pre-shredded cheese ... it's got a coating on it that will all-kinds-of-mess-up the proper pimento cheese texture.

'Proper' home-grated cheese

It's traditional to use orange cheddar in pimento cheese ... but I do break with tradition here (I am transplanted to the South, remember?? ... so I do take certain liberties)  and use a combination of some orange and some white cheddar.  Go all-orange for truly classic pimento cheese.

So, if pimento cheese is new to you, are you curious?? 

If it's an ol'-standby for you, what's your favorite way to enjoy it?  I'd love to hear!  Mine's straight up on a cracker!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pimento Cheese

Source:  My Mom, as adapted from Southern Living  magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1.  Mix all ingredients together.  Add a touch more mayonnaise if it seems too stiff.  

2.  Refrigerate over night to let the flavors blend together.

*NOTE:  It's important to grate your own cheese from blocks for this.  I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

This post is linked with Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Gooseberry Patch Recipe Round-Up.

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Baked Jalapeno Poppers {Eating the Alphabet - Letters I & J}

I'm joining the Eating the Alphabet! challenge hosted each month by Brenda of Meal Planning Magic. 

The Eating the Alphabet! challenge is a group of bloggers who, each month, will choose a recipe featuring a FRUIT or VEGETABLE or GRAIN or BEAN/LEGUME from a different set of alphabet letters.  Recipes can be sweet or savory, as long as they feature a selection from the month's designated set of letters. 

How fun is that??  And as a 1st grade teacher, how can I possibly resist a challenge named after the alphabet and modeled after the children's book of the same name?  Well, obviously I can't.

Now, I am joining the challenge midstream, so we're on letters I or J this month.  I or J????  To my brain, that left me with either Iceberg lettuce or Jalapenos to choose from.  Couldn't come up with anything else.  Nope, nothin'.  But that's totally okay with me ... 'cause I've been wanting to make these Baked Jalapeno Poppers from Cabot Creamery for quite some time.  Here was just the motivation I needed!

And, oh wow!!!! - Are these ever delicious!  When my husband-of-few-words ... from whom it's a HUGE compliment to get a quiet "it's good" about food ... ate his first popper he said ... and I quote ... "They're good.  Excellent, excellent, excellent.  Mmm!"  That's THREE excellents!  With emphasis!!  That's an incredibly enormous endorsement from the hubby, my friends.

The steps to put these poppers together sound a bit cumbersome, but they're really not ... especially if you have your 'assembly line-up' ready ... fill, egg dip, panko, pan ... fill, egg dip, panko, pan ... Repeat, repeat, repeat.  The poppers actually come together quite quickly, so please don't be scared away.

Here's my 'assembly line-up,' all ready to go:

Mix up a filling of grated sharp cheddar cheese, cream cheese, and chili powder.  Stuff a little bit of the cheese filling into emptied-out jalapeno halves.  I found the easiest way to do the stuffing (and the whole popper assembly process, for that matter) was with the best kitchen utensils I have - my hands!

After filling, dunk each jalapeno half in egg ...

... and then roll it around in panko bread crumbs.  (You could also use regular unflavored bread crumbs, but panko crumbs, which are bigger and crunchier than regular crumbs, give such a wonderful texture and crunch to the poppers!)

Place the poppers on a baking sheet, and bake them up until they're golden brown.

Serve some sour cream alongside for dipping, and you've got a most-excellent spicy treat.  Ummm, you may want to have a beverage handy, though ... these do pack quite a spicy punch.  A wonderfully delicious spicy punch!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

 

Baked Jalapeno Poppers
Source:  Adapted from Cabot Creamery in Cabot, Vermont

Ingredients
12 jalapeno peppers
4 oz. extra sharp cheddar cheese, grated (I use Cabot)
3 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 large eggs
3/4 c. panko bread crumbs
1/2 tsp. salt
Sour cream (for dipping)


Directions
Peppers and Filling:
1.  Cut each jalapeno pepper in half lengthwise.  Scrape out and discard seeds and ribs.

2.  In a small bowl, combine cheddar cheese, cream cheese, garlic powder, and chili powder.

Prepare Your Assembly Line:
3.  In a small shallow bowl, lightly beat eggs until frothy.  In another small shallow bowl, mix together panko bread crumbs and salt.  Lightly spray a baking sheet with cooking spray.  Arrange your 'assembly line' for easy preparation - halved jalapenos, cheese filling mixture, beaten eggs, panko, and then your prepared pan.

Popper Assembly:  
4.  Fill each jalapeno pepper half with a little of the cheese mixture (I found it easiest to just press the cheese filling in with my fingers).  Roll each pepper half in egg, and then in panko (the panko will stick a lot to the cheese filling, but just a little to the jalapeno itself).  Place each pepper on the baking sheet.

Baking:
5.  Bake at 325 degrees until tender and lightly browned, about 30 minutes.  Serve warm with sour cream for dipping.


Enjoy!



This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Tutorials hosted by The Kurtz Corner, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Potluck hosted by The Country Cook, Just Something I Whipped Up hosted by The Girl Creative, Tutorial Tips & Tidbits hosted by Stone Gable, Full Plate Thursday hosted by Miz Helen's Country Cottage, June P'Inspiration hosted by Jane's Adventures in Dinner, Gooseberry Patch Recipe Round-Up.

I'm joining the Eating the Alphabet! challenge hosted each month by Brenda of Meal Planning Magic. 

The Eating the Alphabet! challenge is a group of bloggers who, each month, will choose a recipe featuring a FRUIT or VEGETABLE or GRAIN or BEAN/LEGUME from a different set of alphabet letters.  Recipes can be sweet or savory, as long as they feature a selection from the month's designated set of letters. 

How fun is that??  And as a 1st grade teacher, how can I possibly resist a challenge named after the alphabet and modeled after the children's book of the same name?  Well, obviously I can't.

Now, I am joining the challenge midstream, so we're on letters I or J this month.  I or J????  To my brain, that left me with either Iceberg lettuce or Jalapenos to choose from.  Couldn't come up with anything else.  Nope, nothin'.  But that's totally okay with me ... 'cause I've been wanting to make these Baked Jalapeno Poppers from Cabot Creamery for quite some time.  Here was just the motivation I needed!

And, oh wow!!!! - Are these ever delicious!  When my husband-of-few-words ... from whom it's a HUGE compliment to get a quiet "it's good" about food ... ate his first popper he said ... and I quote ... "They're good.  Excellent, excellent, excellent.  Mmm!"  That's THREE excellents!  With emphasis!!  That's an incredibly enormous endorsement from the hubby, my friends.

The steps to put these poppers together sound a bit cumbersome, but they're really not ... especially if you have your 'assembly line-up' ready ... fill, egg dip, panko, pan ... fill, egg dip, panko, pan ... Repeat, repeat, repeat.  The poppers actually come together quite quickly, so please don't be scared away.

Here's my 'assembly line-up,' all ready to go:

Mix up a filling of grated sharp cheddar cheese, cream cheese, and chili powder.  Stuff a little bit of the cheese filling into emptied-out jalapeno halves.  I found the easiest way to do the stuffing (and the whole popper assembly process, for that matter) was with the best kitchen utensils I have - my hands!

After filling, dunk each jalapeno half in egg ...

... and then roll it around in panko bread crumbs.  (You could also use regular unflavored bread crumbs, but panko crumbs, which are bigger and crunchier than regular crumbs, give such a wonderful texture and crunch to the poppers!)

Place the poppers on a baking sheet, and bake them up until they're golden brown.

Serve some sour cream alongside for dipping, and you've got a most-excellent spicy treat.  Ummm, you may want to have a beverage handy, though ... these do pack quite a spicy punch.  A wonderfully delicious spicy punch!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

 

Baked Jalapeno Poppers
Source:  Adapted from Cabot Creamery in Cabot, Vermont

Ingredients
12 jalapeno peppers
4 oz. extra sharp cheddar cheese, grated (I use Cabot)
3 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 large eggs
3/4 c. panko bread crumbs
1/2 tsp. salt
Sour cream (for dipping)


Directions
Peppers and Filling:
1.  Cut each jalapeno pepper in half lengthwise.  Scrape out and discard seeds and ribs.

2.  In a small bowl, combine cheddar cheese, cream cheese, garlic powder, and chili powder.

Prepare Your Assembly Line:
3.  In a small shallow bowl, lightly beat eggs until frothy.  In another small shallow bowl, mix together panko bread crumbs and salt.  Lightly spray a baking sheet with cooking spray.  Arrange your 'assembly line' for easy preparation - halved jalapenos, cheese filling mixture, beaten eggs, panko, and then your prepared pan.

Popper Assembly:  
4.  Fill each jalapeno pepper half with a little of the cheese mixture (I found it easiest to just press the cheese filling in with my fingers).  Roll each pepper half in egg, and then in panko (the panko will stick a lot to the cheese filling, but just a little to the jalapeno itself).  Place each pepper on the baking sheet.

Baking:
5.  Bake at 325 degrees until tender and lightly browned, about 30 minutes.  Serve warm with sour cream for dipping.


Enjoy!



This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Tutorials hosted by The Kurtz Corner, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Potluck hosted by The Country Cook, Just Something I Whipped Up hosted by The Girl Creative, Tutorial Tips & Tidbits hosted by Stone Gable, Full Plate Thursday hosted by Miz Helen's Country Cottage, June P'Inspiration hosted by Jane's Adventures in Dinner, Gooseberry Patch Recipe Round-Up.

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Chai Granola

Would you like a cup of chai?  Not chai tea, though ... Chai granola!

We've been on quite a granola kick at our house lately.  (Cases in point ... Granola {Oven & Microwave Methods} and Honey-Vanilla Granola.)  Mark now eats a big bowl of my homemade granola every morning for breakfast, and another after dinner as his evening snack.  This means that making him a humongous batch every Sunday has become one of my newest hobbies.  Even with this extra large batch, he's usually out of granola by Friday!

He's got me developing new flavors, too.  Which is so much fun.  As you probably already know if you stop by The Kitchen is My Playground pretty often, I absolutely love to play around with new flavor combinations, tinkering with this and that in a recipe as I go.

Well, one of my new flavors ... and my totally-without-a-doubt-absolute-favorite so far ... is this Chai Granola.  I love, love, love me some chai.  And this creation does not disappoint.  The fabulous chai flavor combination of vanilla, cinnamon, cloves, ginger, and cardamom definitely comes through.  (You'll have to stay tuned for Mark's favorite ... I'll be posting that one soon.)

I tinkered with the spices in this recipe several times before I was satisfied.  I like my chai pretty strong ... so tinker to your liking if the spice amounts aren't quite right for you.  I also considered several kinds of dried fruit for this.  And what did I choose as the best option for my favorite chai granola, you ask?  Well ... dates!  Chopped dates are an amazing compliment to the chai flavors, really making for a rich and flavorful breakfast (or snack) treat.

So go on, sit down with a cup of chai ... granola.  It's mmmm, mmmm good.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Chai Granola
Source:  A Tracey original

Ingredients
3 c. old-fashioned oats
1/2 c. sliced almonds
1/2 c. chopped walnuts
1/3 c. unsalted sunflower seeds
1/4 c. wheat germ
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1/2 c. honey
1/3 c. canola oil (or coconut oil, or melted butter)
1 tsp. vanilla
1/2 c. chopped dates


Directions
1.  In a large bowl, combine oats, almonds, walnuts, sunflower seeds, and wheat germ.  Stir in cinnamon, salt, cardamom, cloves, ginger, nutmeg, and black pepper. 

2.  Place honey, oil, and vanilla in a small bowl; stir to combine. Pour honey mixture over oat mixture; mix together until oats are evenly coated with the honey mixture.

3.   Spread granola mixture onto a baking pan lined with parchment paper. Bake at 300 degrees for 30 to 35 minutes, stirring about every 10 minutes.

4.  Remove from oven and stir in chopped dates. Let cool completely. Store tightly covered.

Enjoy!



This post is linked with Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light.

Would you like a cup of chai?  Not chai tea, though ... Chai granola!

We've been on quite a granola kick at our house lately.  (Cases in point ... Granola {Oven & Microwave Methods} and Honey-Vanilla Granola.)  Mark now eats a big bowl of my homemade granola every morning for breakfast, and another after dinner as his evening snack.  This means that making him a humongous batch every Sunday has become one of my newest hobbies.  Even with this extra large batch, he's usually out of granola by Friday!

He's got me developing new flavors, too.  Which is so much fun.  As you probably already know if you stop by The Kitchen is My Playground pretty often, I absolutely love to play around with new flavor combinations, tinkering with this and that in a recipe as I go.

Well, one of my new flavors ... and my totally-without-a-doubt-absolute-favorite so far ... is this Chai Granola.  I love, love, love me some chai.  And this creation does not disappoint.  The fabulous chai flavor combination of vanilla, cinnamon, cloves, ginger, and cardamom definitely comes through.  (You'll have to stay tuned for Mark's favorite ... I'll be posting that one soon.)

I tinkered with the spices in this recipe several times before I was satisfied.  I like my chai pretty strong ... so tinker to your liking if the spice amounts aren't quite right for you.  I also considered several kinds of dried fruit for this.  And what did I choose as the best option for my favorite chai granola, you ask?  Well ... dates!  Chopped dates are an amazing compliment to the chai flavors, really making for a rich and flavorful breakfast (or snack) treat.

So go on, sit down with a cup of chai ... granola.  It's mmmm, mmmm good.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Chai Granola
Source:  A Tracey original

Ingredients
3 c. old-fashioned oats
1/2 c. sliced almonds
1/2 c. chopped walnuts
1/3 c. unsalted sunflower seeds
1/4 c. wheat germ
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. ground cardamom
1/8 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
1/2 c. honey
1/3 c. canola oil (or coconut oil, or melted butter)
1 tsp. vanilla
1/2 c. chopped dates


Directions
1.  In a large bowl, combine oats, almonds, walnuts, sunflower seeds, and wheat germ.  Stir in cinnamon, salt, cardamom, cloves, ginger, nutmeg, and black pepper. 

2.  Place honey, oil, and vanilla in a small bowl; stir to combine. Pour honey mixture over oat mixture; mix together until oats are evenly coated with the honey mixture.

3.   Spread granola mixture onto a baking pan lined with parchment paper. Bake at 300 degrees for 30 to 35 minutes, stirring about every 10 minutes.

4.  Remove from oven and stir in chopped dates. Let cool completely. Store tightly covered.

Enjoy!



This post is linked with Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light.

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Strawberry-Balsamic Milkshake {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time!  What's this month's challenge, you ask?  FRUIT SMOOTHIES and MILKSHAKES!  Just in time for summer, it's a whole party full of delicious fruity-and-frothy treats.  You're welcome.

My entry is pretty easy to pull together, with only four little ingredients ... but they're four little ingredients that pack a huge flavor punch - it's a Strawberry-Balsamic Milkshake.  Yes, you read that right.  Balsamic Milkshake.

Balsamic vinegar is absolutely, fabulously delicious with strawberries.  So, when I found this Strawberry-Balsamic Milkshake out in blogland, I knew I just had to give it a try for the Challenge.  And I wasn't at all disappointed.  Just like Balsamic vinegar drizzled over fresh sliced strawberries wonderfully compliments and enhances the berries' flavor, it does the same thing in this milkshake.  Yummy, yummy, yummy.

You just need a touch of Balsamic, though.  I tried the milkshake with varying amounts of Balsamic, and I found that one could go 'to far' with it.  I liked it when the Balsamic complimented the strawberries, not overpowered them.  Experiment with the amount to find just the right balance for your taste buds.

{Now, the original Sunny Vegan's version is ... as you would expect ... vegan.  I un-veganized it by using regular ice cream (instead of vegan 'ice cream') and honey (instead of agave nectar).  If you'd like to make the vegan version, pop on over to Sunny Vegan's blog for her original recipe.}

To whip up this milkshake, simply place fresh sliced strawberries, honey, vanilla ice cream, and a drizzle of Balsamic vinegar in a food processor or blender ...

... and let 'er rip!  When everything is well combined ...

... pour the strawberry-Balsamic deliciousness into a glass and enjoy.  But please do be careful not to slurp it up too quickly and get a brain freeze!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry-Balsamic Milkshake
Source:  Adapted from Sunny Vegan

Ingredients
For 2 milkshakes:
1 c. vanilla ice cream
1 c. chopped fresh strawberries
1 T. honey
1 tsp. balsamic vinegar (or more, to taste)


Directions
1.  Combine all ingredients in a blender or food processor.  Process until well combined.

2.  Pour into glasses and serve immediately.

Enjoy!

This post is linked with Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Saturday Dishes, Gooseberry Patch Recipe Round-Up.


Have fun visiting other Crazy Cooking Challenge participants through the linky party below.  Looks like there are some fantastic fruit smoothies and shakes!

It's Crazy Cooking Challenge time!  What's this month's challenge, you ask?  FRUIT SMOOTHIES and MILKSHAKES!  Just in time for summer, it's a whole party full of delicious fruity-and-frothy treats.  You're welcome.

My entry is pretty easy to pull together, with only four little ingredients ... but they're four little ingredients that pack a huge flavor punch - it's a Strawberry-Balsamic Milkshake.  Yes, you read that right.  Balsamic Milkshake.

Balsamic vinegar is absolutely, fabulously delicious with strawberries.  So, when I found this Strawberry-Balsamic Milkshake out in blogland, I knew I just had to give it a try for the Challenge.  And I wasn't at all disappointed.  Just like Balsamic vinegar drizzled over fresh sliced strawberries wonderfully compliments and enhances the berries' flavor, it does the same thing in this milkshake.  Yummy, yummy, yummy.

You just need a touch of Balsamic, though.  I tried the milkshake with varying amounts of Balsamic, and I found that one could go 'to far' with it.  I liked it when the Balsamic complimented the strawberries, not overpowered them.  Experiment with the amount to find just the right balance for your taste buds.

{Now, the original Sunny Vegan's version is ... as you would expect ... vegan.  I un-veganized it by using regular ice cream (instead of vegan 'ice cream') and honey (instead of agave nectar).  If you'd like to make the vegan version, pop on over to Sunny Vegan's blog for her original recipe.}

To whip up this milkshake, simply place fresh sliced strawberries, honey, vanilla ice cream, and a drizzle of Balsamic vinegar in a food processor or blender ...

... and let 'er rip!  When everything is well combined ...

... pour the strawberry-Balsamic deliciousness into a glass and enjoy.  But please do be careful not to slurp it up too quickly and get a brain freeze!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry-Balsamic Milkshake
Source:  Adapted from Sunny Vegan

Ingredients
For 2 milkshakes:
1 c. vanilla ice cream
1 c. chopped fresh strawberries
1 T. honey
1 tsp. balsamic vinegar (or more, to taste)


Directions
1.  Combine all ingredients in a blender or food processor.  Process until well combined.

2.  Pour into glasses and serve immediately.

Enjoy!

This post is linked with Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Saturday Dishes, Gooseberry Patch Recipe Round-Up.


Have fun visiting other Crazy Cooking Challenge participants through the linky party below.  Looks like there are some fantastic fruit smoothies and shakes!

reade more... Résuméabuiyad