Tuesday, May 28, 2013

Amazing Bacon Jalapeno Poppers

4 slices of bacon
1 link Italian sausage
1 cup shredded cheddar cheese
1/2 tsp minced garlic
1/8 cup grated parmesan cheese
3 oz. cream cheese6 large jalapenos

1. Cook bacon half way, cut each slice into thirds and set aside.
2. Remove casing from sausage, cook until crumbly and brown. Set aside to cool.
3. Combine garlic, all the cheeses and the cooled sausage and mix well.
4. Using gloves, remove the stem from each jalapeno, leaving the top intact, and slice each jalapeno length-wise. Remove the seeds and membrane from each one. 
5. Evenly stuff each jalapeno with the cheese/meat mixture (tip: stuff to slightly above the sides of the pepper because some settling will occur but not too full or it will run over the sides.) and place one piece of bacon on top of each pepper. Lay on a sheet of tin foil.
6. Grill over high heat until cheese is bubbly and pepper bottoms start to turn brown/black. They will be super hot so allow to cool before eating.

This makes 12 poppers so for a big crowd we usually multiply it by 2 or 3.
This can be done in the oven as well.

Recipe by Christina and Brandt Brinkerhoff

Photo by Haley Rencher

Sunday, May 26, 2013

BYU Mint Brownies

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Chocolate Icing
2/3 cup butter
2/3 cup coco
4 cups powder sugar
3 tsp vanilla
4 TBS milk

Brownies:  Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 13 by 18 inch jelly roll baking pan. Bake at 350 degrees for 25 minutes.

Mint Icing:  Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Chocolate Icing: Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

PREP AND COOK: 90 min. COOL: 1 hr.

Recipe from BYUMagazine
Photo by Haley Rencher