Oven Baked Jalapeño Pepper Poppers with make ahead & freezing instructions

Garden grown spicy jalapeno peppers are stuffed with a rich cheese and bacon-studded filling, and then finished with crispy seasoned panko. Included are make ahead instructions + also explanations on freezing pepper poppers so they can be enjoyed later.  

Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
   
   
   
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.

   

   Adding olive oil panko allows the breadcrumbs to brown as the poppers bake.

   
   
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 
   

Recipe without photos . . . Oven Baked Jalapeño Pepper Poppers   Yield: 12 peppers

12 medium (1 lb.) jalapeno peppers, halved

1 (8 oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) shredded Pepper Jack or Monterey Jack cheese

1/2 cup (4 oz.) shredded sharp Cheddar cheese

4 slices bacon, cooked and finely chopped + a extra slice or two for garnishing

2 tablespoons thinly sliced green onions + an extra tablespoon for garnishing

1 teaspoon minced garlic (1 clove)

Salt and  black pepper

3/4 cup+ panko bread crumbs

1 tablespoon+ olive oil

1. Preheat oven to 400° F. in peppers are to be baked after assembly
2. Wearing food grade gloves, remove seeds and ribs from jalapeños. To remove additional heat, soak the pepper in ice cold water for 15 minutes. Dry and proceed . . .
3. Transfer peppers cut side up to a parchment lined baking sheet.
4. In a medium mixing bowl add cream cheese, 2 cheeses, bacon, green onions, and garlic; season with salt and pepper to taste. Stir with a spoon until well combined.
5. Spoon and spread mixture into each jalapeno halve, it should be just slightly heaping. TO MAKE A DAY AHEAD: Store stuffed peppers in fridge. When ready to bake, proceed with recipe. Increase baking time by about 3 to 5 minutes.
6. In a low, flat mixing bowl using a fork stir together panko, salt to taste and olive oil until mixture is evenly coated.
7. Dip cheese side of each stuffed pepper into panko – cheese should be evenly covered with panko. Return to baking tray. TO FREEZE & BAKE LATER: Bake unthawed peppers as instructed below but increase time to 20 to 25 minutes.
8. Bake in preheated oven until peppers are tender and cheese is melted, about 14 to 18 minutes.
9. If desired, garnish baked peppers with extra finely chopped bacon and green onions. 

 

Jalapeño Peach Chicken

A sweet and spicy dish that my sister, Marla Payne, recommended. And, since I had fresh Colorado peaches and garden jalapeños, I decided to give it a try. YUM! (I did cut down the jalapenos I put in Barry’s portion of the sauce. I also cut the recipe in half but have included the full recipe for 4.) 

Jalapeño Peach Chicken     4 servings
4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. 
   
   
   
4. Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer.
   
   
   
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

Recipe without photos . . . Jalapeño Peach Chicken     4 servings

4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
4.  Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer. 
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

 

Chai Applesauce

 It’s apple time in Kansas and since I was gifted lots of already picked apples, I’ve been making applesauce. After a couple of batches of Rosy Cinnamon Red Hot Applesauce, I decided to try a recipe in the latest issue (Aug./Sept. 2024) of Food Network Magazine. Of course, I made a few adjustments: unpeeled apples versus peeled (not only easier but the peels add a layer of flavor and some extra nutrition) + I doubled the amount of cardamom and added some honey. The apples simmered in a slow cooker and then I processed them in the food processor to chop up the skins. (The original recipe used peeled apples that were cooked in a covered sauce pot for 30 minutes so no processing was needed.

Combine the flavors of spiced chai (tea) and apples to create flavorful Chai Applesauce. 

Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).

   

   Apples after being cooked for 3 to 4 hours. Note: The cooker with full to the brim at the beginning of the cooking time.

   
   
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce. 
   
   
   

Recipe without photos . . .Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce.

Peaches ’n Cream Scones

My favorite way to eat a fresh Colorado peach is leaning over the kitchen sink while the sweet, sticky juice runs down my chin and forearm! Fresh peach pie (Hays House recipe) is my second choice, baked peach pie with a crumble topping or peach cobbler or crisp all via for my third choice. Following close behind are these scones . . . . great for breakfast, brunch or anytime. Actually anything with fresh peaches is HIGH on my list. Beyond dessert and sweet treats, there's always Summertime Peach Salad.

 

 

Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

   

   Cold, cubed butter — ready to be worked into the flour mixture. 

   
   
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
   
   
   
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
   
   
   
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
   
   
   
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones. 
   
   
   

Recipe without photos . . .Peaches ’n Cream Scones   Yield: 8 scones

Scones

2 cups + 2 tablespoons all purpose flour

1/3 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cubed and cold

1 egg

1/4 cup heavy cream, plus more for brushing

1/4 cup sour cream

2 teaspoons vanilla

1/2 cup fresh peaches, diced (about half of a Colorado peach)

Vanilla Glaze

1/2 cup powdered sugar

2 teaspoons vanilla

1 to 3 tablespoons heavy cream

Sanding (coarse) sugar, if desired

1. Scones: Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
3. Whisk together heavy cream, sour cream, egg, and vanilla. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
4. Stir in the peaches, and mix until just combined.
5. On a well-floured surface, turn out the scone dough and pat into a small disk (8 to 9” in diameter, 1/2" thick). Cut into 8 pie shaped wedges. 
6. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream and sprinkle with sanding (coarse sugar) if desired.
7. Bake for 16 to 18 minutes, or just until golden brown. Allow to cool.
8. Glaze: Whisk together powdered sugar, vanilla extract, and 1 tablespoon of the heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones.

Cowboy Beans — small batch with slow cooker option

Mom used to make Cowboy Beans for covered dish dinners and they were so good. She used a variety of canned beans that she simmered with chopped onions, ground beef, bacon and other flavorings. They are a meal-in-one or a side dish, according to your preference. Cookbooks and the internet offer a wealthy of recipes and variations for this meal-in-one or side dish. However, most recipes are created for crowds. I wanted an option that could I could serve for four to six, and not end up with a week’s worth of leftovers so I found this recipe that I adapted as my own. In the future, I’ll go back to using a variety of beans when making Cowboy Beans for a crowd, but this works for a small batch. 

Above: Cowboy Beans ready to serve.
Below: Cowboy Beans in the skillet. Ready to stir and add to the slow cooker;

Small Batch Cowboy Beans      6 servings

1 pound  lean ground beef 

1 or 2 slices of bacon, cut into pieces

28-ounce can Baked Beans, undrained

1 small onion chopped

1/2 of a yellow, orange or red pepper, chopped – optional

2 to 3 tablespoons ketchup

2 to 3 tablespoons brown sugar

1 tablespoon prepared mustard

1. Brown ground beef and bacon in a skillet. When almost browned, add chopped onion and peppers. Continue to cook under meat is browned and veggies are tender. 
2. Add remaining ingredients.  Stir well. 
3. Set to medium-high heat, cover and stir occasionally until warmed through which takes about 20 to 30 minutes  to meld flavors. OR, after combining, add ingredients to a sprayed/greased slow cooker. Cover and cook on low until warmed through about 3 hours.  Stir occasionally to prevent burning.

   

   Cowboy Beans served as a side dish for a casual supper. 

   
   
   
   
   
   

Chocolate-coated Pringle Cowboy Hats . . . not as simple as you might think!

A lesson learned — simple is sometimes complicated! Knowing that I taught at Abilene High School in the land of the AHS Cowboys and Cowgirls, my sister sent me this seemingly simple idea for a treat that I could make as a favor for an upcoming teacher’s reunion. We joked on the phone that it was probably one of those projects that looked simple but was not! NOT was correct. I gathered my supplies, melted chocolate and began dipping Pringle chips one hot summer day. A thick layer of chocolate encased the chips, much too thick to be feasible and I couldn’t imagine holding onto the edge until the excess slowly dripped off. Thought I’d add a bit of coconut oil to the chocolate to thin out the chocolate and help it harden..I dipped, placed the chips (over 40 of them) on waxed paper and waited for the chocolate to harden. I waited . . . and waited . . . and waited. Finally I put the chips in the refrigerator for about 10 minutes and they did harden. Took them out and before long the chocolate was again soft and sticky. “This will never work,” says I. Barry, thinking he’d saved the day and ready for his fair share of sweet treats, volunteered to eat the rejects. Back to the drawing board/ This time I purchased chocolate melts.” By now, I’m beginning to run out of time, so I decide to simplify the process and asked Barry to assist. Instead of dipping, I simply brushed a layer of chocolate on the top of the Pringle, set it on wax paper, and then Barry applied the Rolo and an orange mini M&M (orange and brown are the Cowboy/girl colors). Not perfect but we finished quickly and they added a festive touch to our gathering.  

*Chocolate Melts — compound chocolate or chocolate wafers, offer a world of convenience. Unlike real chocolate, they contain vegetable fats instead of cocoa butter, which means they don't require tempering. This makes them a go-to choice for quick and easy melting, ideal for coating, dipping, or decorating.

 

Chocolate-coated Pringle Cowboy Hats

Chocolate Melts

Pringles

Wax paper

Rolo candies

Mini M&M candies for decorating 

1. Melt Chocolate Melts according to package instructions.
2. Using a silicon pastry brush, coat the top of a Pringle with a thin layer of melted coating. Set on wax paper.
3. Center a Rolo candy in the center of the Pringle and add an M&M candy (or other decoration of your choice). 

   A
   Above - a plate of extra AHS Cowboy/girl edible hats.
   Below: A few pics from our AFS staff reunion.