Jalapeno Pepper Jack Scones

Many Super Bowl party menus include chili.  I like my chili to be a bit spicy.  I also love bread, and what better to eat with a spicy bowl of chili than a slightly spicy Jalapeno Pepper Jack Scone?  I had never made scones before and in fact I can't remember the last time I had one anywhere.  My husband thought my scones tasted like the consistency of a biscuit.  So of course I looked it up online and found out that biscuits and scones are actually quite similar in consistency so I guess I didn't mess up the recipe :)  Which actually is a bit of a surprise because I had to substitute 2 of the ingredients and one of the substitutions was a bit of a stretch. 

Jalapeno Pepper Jack Scones  Source: Amy's Cooking Adventures

Ingredients:

2 C flour

2 tbsp cornmeal (I realized in the middle of making these I had no cornmeal, so I used 2 tbsp of an old Jiffy Corn Bread mix instead!  Like I said, it was a miracle these turned out :)

1 tbsp baking powder

1 tsp salt

1 stick butter, cold and cut into small chunks

2 eggs 

1/2 C heavy cream (I used half and half)

¼ lb pepper jack cheese, cut into small cubes

2 medium jalapenos, diced small, seeds removed (can leave some seeds in if you want more kick)

2 tsp olive oil

1 tbsp all purpose flour

Directions:

1. Preheat to 400 F.

2.Heat 2 tsp olive oil in a small sauce pan and cook diced jalapenos until softened, about 5 minutes.  Let the peppers cool and mix them with the diced cheese.  Toss the mixture in 1 tbsp flour and set aside.

3. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.  Work in the cold butter with your fingers until the mixture resembles coarse meal.

4. Whisk together the eggs and heavy cream.  Add the wet ingredients to the dry ingredients.  Fold together with a fork until almost fully incorporated.  Add the jalapeno and cheese mixture and work together. 

5. Turn dough out onto a lightly floured surface and knead for about 30 seconds.  Form into a disk about 8 inches around and 2 inches thick.  Cut disk into six or eight wedges and refrigerate for 10 minutes before baking.

6. When ready to bake, place the chilled scone onto a baking sheet lined with parchment paper.  I didn't realize how much the scones would spread out while baking and mine all ran together forming a cool looking ring.  But to do it the 'right' way you will want to spread the individual scones out.  Brush with heavy cream and sprinkle with coarse sea salt.  Bake for 20 to 25 minutes or until golden brown.

Baked Zucchini Fries

I am a muncher.  As long as there is food out I will happily munch away until: a.) The food is gone  b.) It's time to clean up.  Knowing this, I like to have a few healthier options available to myself and my friends at our parties.  I saw these Baked Zucchini Fries at Our Best Bites, where Kate mentioned how healthy and yummy these are.  Both Matt and I really liked them.  I wish that I could have gotten the panko breadcrumbs a little more toasted but my oven really seems to have a mind of it's own and despite my tweaking of the temperature dial wouldn't heat to the right temperature!  Oh well!  These tasted great and I was really pleased that Matt liked them too.  I guess he is starting to like veggies afterall!  In fact with the bread crumbs these don't really feel like you are eating veggies.  For your Super Bowl party serve these with marina sauce or Ranch dressing for dipping.

Baked Zucchini Fries  Source: Our Best Bites

Ingredients:

1 lb zucchini
1/2 C Italian-seasoned panko bread crumbs

1/4 C grated Parmesan cheese

2 eggs
*I couldn't find Italian-seasoned panko bread crumbs.  Thankfully Kate included how to convert your regular ones to Italian!  Just add: 1/2 tbsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp Kosher salt, and 1/4 tsp onion powder to your 1/2 C of plain panko bread crumbs.

Directions:

 

1. Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
2. Combine Italian bread crumbs and Parmesan cheese. Set aside.
3. Whisk eggs in a shallow bowl and set aside.
4. Cut the zucchini in half so you have two short pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining pieces, you should get 16 planks per zucchini).

5. Cut those planks into strips. Thicker strips will yield "meatier" fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel. (*I didn't get much moisture off my zucchini when I did this, but Kate is the pro so I left that step in :)

6. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini.

7. Place the coated strips in a single layer on the prepared baking sheet and repeat until all the zucchini strips have been coated.

8. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown.
9.Serve immediately with marina sauce or Ranch dressing.

Trail Mix Rice Krispie Treats

As is often the case with me, I found myself thinking about food. I was contemplating if a combination of a trail mix with pretzels and rice krispie treats would be good.  Being as the trying them is really the only way to find out I decided to make some and see :)  You could use any trail mix that you like, nuts, various dried fruit etc.  I went with M & M's, raisins and pretzels because, well it was what I was hungry for :)  The verdict on taste: Yummy!

Trail Mix Rice Krispie Treats  Source: An 'A' For Effort

Ingredients:

5+ C Rice Krispies Cereal

1 C Broken Pretzels (I just broke them a little bit so they would fit in the measuring cup and be easier to eat)

1 C Raisins

1 C M & M's

3 tbsp Butter

1 bag (approx. 5 1/2-6 C) Miniature Marshmallows

*Feel free to add whatever trail mix type things sound good to you!  Teddy grahams and Craisins sound good to me too :)

Directions:

1. In a large microwaveable bowl, melt butter.  Add the marshmallows and stir so that the butter coats the marshmallows.

2. Microwave on high for 90 seconds.  The marshmallows should be melted or almost completely melted, stir.

3. Add in 5 C Rice Krispies and your trail mix options.  Stir.  If it seems like you have too much marshmallow add a little more Rice Krispies.

4. Press mixture into a greased 9 x 13 pan.  Once set, cut into bars.

This post linked to: Sweets for a Saturday at Sweet as a Sugar Cookie

Olive Cheese Bread

If you are hosting a Super Bowl party or going to one this Olive Cheese Bread would be an awesome addition!  Upon taking one bite Matt said, "Oh man, this is good!"  I probably looked like a cat smiling from ear to ear when I heard him say that :)  I just love it when I see a recipe I think he will like, make it for him and he more than likes it he loves it!  This is seriously good!  I can't wait to have it again and thankfully it won't be hard to do that becuase is not difficult at all!

Olive Cheese Bread  Source: Pioneer Woman

Ingredients:

1 loaf French Bread
6 oz Pimiento-stuffed Green Olives
6 oz Black Olives
2 stalks Green Onions
1 stick Butter, softened
1/2 C Mayonnaise
3/4 lbs Monterey Jack Cheese, Grated

Directions:

1. Preheat oven to 325 F.
2. Cut the loaf of bread in lengthwise (like a hot dog bun).
3. Roughly chop black olives and pimiento-stuffed green olives. Chop green onions into thin pieces.
4. In a mixing bowl, combine butter, mayonnaise, cheese, olives and green onions. Stir together until thoroughly combined.
4. Spread mixture onto bread.  It will seem like you have way too much of the mixture, but just pile it on. the mixture will bake into the bread and melt down and be soo wonderful.
5. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

*Mixture can also be refrigerated (up to two days) and used as a dip. The Pioneer Woman also recommends it with crackers.

This recipe linked to: Super Bowl Food at Life As a Mom

Hoppin' Jalapeno, Bacon and Buffalo Chicken Dip

Less than a week until the Super Bowl!  I am not really a football fan.  I've never taken the time to really learn the game but my husband and two boys are HUGE fans!  It amazes me how much Lincoln already knows about football and running plays etc.  I live in a house devoted to the Chicago Bears and because they aren't in the big game this year we will mostly be watching for fun :)  No problem for me!  I will focus on the food, which is always my favorite anyway :)

I love love this dip!  For years I have been making it just as Buffalo Chicken dip and let me assure you that even that part alone is awesome.  However, I had seen the advertisements for Ritz's recipe challenge and decided to enter.  For the contest I wanted to combine my love of jalapeno poppers with the buffalo chicken dip and the result is amazing! 

If you are interested in seeing my contest entry (or rating it!) you can do that on facebook here just look for my picture, it is the same as the one posted above.  The contest is still accepting entries as well if you have an idea you would like to submit!

Hoppin' Jalapeno, Bacon and Buffalo Chicken Dip  Source:  An 'A' For Effort

Ingredients:



1 8-oz. package cream cheese, softened
1/2 C blue cheese or ranch salad dressing
1/2 C hot sauce (I use Frank's)
1/2 C crumbled blue cheese or shredded mozzarella
2 C shredded, cooked chicken
1 lb bacon, crumbled
2 jalapenos, seeded and diced
45-50 Ritz crackers

Directions:



1. Preheat oven to 350 F.
2. Cook bacon. Reserve 1 tablespoon of bacon drippings.
3. Saute diced jalapeno for about 2 minutes in reserved bacon drippings. Drain on a paper towel.
4. In a medium bowl, combine cream cheese, salad dressing, hot sauce, 4 pieces of crumbled bacon, jalapenos and cheese until smooth. Stir in chicken.
5. Transfer mixture to a shallow glass baking dish. Bake 20 minutes or until heated through.
6. Stir well. Scoop approximately 1 tablespoon of dip mixture onto a Ritz cracker. Top with crumbled bacon.