These are very messy to eat, even though considered finger-food, your hands will be filled with cheese!
A “re-invention” from a recipe I had tried at a friend’s house, these stuffed jalapeños are a huge hit. Make sure to use high quality ingredients especially for the blue cheese, crab meat and bacon. Try to get smoked bacon. Here in Wisconsin I buy Nueske Bacon.
6oz crab meat
1/2 cup blue cheese
8oz salmon cream cheese
1/4 cup shredded mozzarella cheese
8 slices of smoked bacon
- Make a longitudinal cut only on one side of each jalapeño.
- Remove all seeds from the jalapeños.
- In a bowl mix crab meat, blue cheese, cream cheese and shredded mozzarella.
- Stuff each jalapeño with the mixture.
- Wrap each stuffed jalapeño with a slice of bacon and put them in a oven safe deep dish.
- Put them in the oven at low broil for about 15 minutes.
- Serve while hot.
A perfect brunch idea for a cold day.
I came up with this recipe on a cold weekend where I decided to make a brunch with whatever I had at home. Think of this recipe more as an idea and go through your fridge and see what you come up with. Of course you can also follow it word by word. Everyone loved it but I learned a lesson. DO NOT put too much blue cheese next time. Kids did not care as much for that strong taste. So the recipe below is already with that change made in mind!
1 cup of sour cream
1 cup of heavy cream
16 breakfast sausages
1/2 cup of blue cheese – or less if you do not want a strong taste
1 cup of shredded cheese
1.5 cups of cooked asparagus
1 cup of chopped onions
a few leaves of Tarragon, Sage and Thyme
- In a cast iron skillet at medium low sautée the breakfast sausages.
- In a bowl beat the eggs, sour cream and heavy cream.
- Add all other ingredients apart from the onions.
- Once the sausages are cooked, cut them in small pieces and add them to the eggs.
- In the sausages fat lightly brown the onions then add them to the eggs.
- Pour the whole thing into the same cast iron skillet and put it in the oven at 400 for about 35 mins.
- Remove from the oven and serve while hot.
My husband grew up with this recipe and it is a staple at any party–especially the holidays–of his family’s households. From the very first time I tried it, I knew I would be making it often too, yet.. as usual adding a touch of myself (the smoked paprika).
1 celery stalk / bunch
1 8oz. soften cream cheese
1 cup of green olives stuffed with red pimentos
1 tsp of smoked paprika
salt / pepper to taste
- In a bowl mix the cream cheese with paprika, salt and pepper.
- Chop the olives real small then add to the cream cheese.
- Use a potato peeler to softly peel the outsides of the celery sticks (this way you will not feel the strings when biting on it).
- Cut the celery stick to about 2 inches in length.
- Fill each stick with the cream cheese mixture and they are ready to serve.
This recipe is LOVED by all. I must say though my dancer’s teacher may be the biggest fan. They have a similar consistency to fudge as they are pretty strong in cocoa taste yet melt in your mouth.
They are very easy to make yet time consuming, so go ahead and double the recipe as they will disappear so fast!
1 can of sweet condensed milk
6 tbsp of unsweetened cocoa powder
1 tbsp of unsalted butter
- In a pot melt the butter on low heat.
- Add the can of sweet condensed milk and stir.
- Add the cocoa powder.
- Keep on stirring with a wooden spoon until it becomes a paste and stops sticking to the pot.
- Prior to turning off the heat, make sure the paste you created is tight together and very firm.
- Let it cool off then put it in the fridge for a couple of hours.
- Remove from the fridge and start creating nicely formed round balls.
- Pass them through sugar, cocoa powder, coconut flakes or whatever else you would like.