The Original Jalapeño Popper Dip Recipe

Probably one of my most favorite dips! Always a crowd pleaser. I generally use just one jalapeño, but you can add more or keep the seeds to add a little kick! And don't forget an extra half for the signature garnish!

Jalapeño Popper Dip

2 blocks cream cheese, softened
1/2 cup mayonnaise
1 jalapeño, seeds removed and finely diced
1 4 oz can green chilies
6 oz of chopped bacon 
3/4 cup parmesan cheese, divided

1. Preheat oven to 350
2. Place the cream cheese in a small baking dish and place in oven for 5 minutes.
3. Remove cream cheese from oven and add mayo, combine until well mixed.
4. Add the rest of the ingredients, reserving a 1/4 cups of the parmesan cheese and a small amount of bacon pieces and jalapeño.
5. Top the dip with the remaining parmesan cheese, jalapeño, and bacon pieces.
6. Bake at 350 for 30 minutes uncovered.

We enjoy this dip with Frito Scoops and it has been a popular dish at all the gatherings and tailgates. There are a few versions of this recipe roaming around, but this has by far been declared the best!

Note: The picture above is a double recipe to meet the demand

Pumpkin Cream Cheese Muffins

In addition to the weather, leaves changing, and decorations, nothing says "Fall" better than the smell of pumpkin treats baking in your oven. With the change in weather already occurring, the itch to get my fall decor has been intensely growing. So today, up went the fall decor and in the oven went the first batch of pumpkin treats - Pumpkin Cream Cheese Muffins.

These are an incredibly easy, but absolutely delicious treat that will fill your home with the smell of fall happiness (there are no words to describe the bliss that is still overtaking the house as my fingers fly over the keys trying to describe the joy). I used a spice cake mix in order to use something out of the pantry as Daniel has declared I have a couponing habit (I call it being thrifty), but you can use a spice cake recipe eliminating the wet ingredients. Even better news, these babies are semi-healthy as the oil and eggs are replaced by pumpkin and pumpkin alone. With fat free cream cheese, these little joys can become a fall staple in your kitchen.

Pumpkin Cream Cheese Muffins

1 box  Duncan Hines Spice Cake Mix

1 15 oz can of pumpkin puree

1 8 oz block cream cheese

1/4 cup powdered sugar

1/2 tsp cinnamon

1/2 tsp vanilla

1. Line a cupcake pan with 12 cupcake papers and spray with cooking spray. Pre-heat oven at 350

2. Combine the cake mix and pumpkin until well mixed

3. Beat the cream cheese with powdered sugar, cinnamon, and vanilla until fluffy.

4. Fill the cupcake wrappers half full and use a spoon to make a little well in each cupcake.

5. Place a heaping teaspoon full of cream cheese mixture into each center.

6. Cover with remaining pumpkin batter. 

7. Bake at 350 for 25 - 35 minutes (I use stoneware so my baking times are a little longer).

Optional: I sprinkled mine with oatmeal and cinnamon sugar for decor.

Don't worry if they are full going into the oven as my picture shows below. They will not rise as much as they normally would had you used eggs and oil.

Now assuming your fall decor is already up, your house is ready for fall!

Side comment: Does anyone put their pumpkins and turkeys out at the same time? I have convinced myself that this is completely normal as my fall comes down the week before Thanksgiving in order for Christmas to go up. By putting them out now, I am able to give my turkeys as much face time as possible.  And my jack-o-lanterns get turned around after Halloween to be just pumpkins. Totally normal . . . right?

Grilled Chicken & BLTA Salad with Avocado Ranch

I have always loved bacon. There is no better smell to wake up to in the morning and it is a Sunday staple along with honey buns and strawberries every Sunday morning at camp. This summer, my love for bacon has dwindled, said no one ever!  I have however, been working on my salads this summer and came up with this one in my head a few weeks ago, a BLT salad with grilled chicken. And since I am currently obsessed with avocado and bacon and avocado would BFFs in life, I knew the avocado was a must. Now, if you know me, you know I am not a salad dressing kind of girl, but my favorite boyfriend is. This led me to concur to that an avocado ranch salad dressing would pair nicely with my BLTA AND it is possible to make a healthy version as I did! Now, I did use 6 pieces of bacon for the 2 of us, but we are bacon lovers in this house. I recommend you don't skimp on the bacon as it is the first letter in BLTA, which means there should be more bacon than anything else . . . . right?

Grilled Chicken & BLTA Salad with Avocado Ranch

Ingredients:

2 chicken breasts, grilled and sliced (we love the HEB grilled strips in the freezer aisle)

6 slices thick cut bacon*, cooked and drained

1 large head romaine or any other lettuce/mix you love

2 Hass avocados

1/2 cup grape tomatoes

2 oz fat-free sour cream

1/4 packet ranch mix

1 tbsp milk

hard boiled egg, optional

Directions:

1. Boil eggs and cook bacon until crisp. Set bacon aside to drain and place cooked egg in ice water.

2. Heat chicken in skillet while you wash and chop the lettuce. Top lettuce with tomatoes and one sliced avocado.

3. Roughly chop the bacon and add to salad along with chicken and hard boiled egg.

4. Dressing: process remaining avocado, ranch mix, sour cream, and milk until smooth.

I served this hearty salad with grilled corn on the cob for a perfect summer dinner!

 *  A side note about this bacon: we have a family tradition of purchasing those bright red weenies from the Taylor Meat Market in Taylor, Texas that is located just Northeast of Austin. On my last trip, I picked up a pound of bacon on a whim. OMG! This was the bacon I used in the salad tonight and could eat three meals a day plus snacks in between (it's low-carb right . . . . ?). I highly recommend picking up bacon from your local meat market for this salad! And if you are ever near Taylor, Texas, stop by the Taylor Meat Market located at Hwy 79 and Hwy 79 Business for some Taylor Weenies and bacon!

Lemon Mascarpone Tarts with Fresh Raspberries

These little babies scream summer at the top of their lungs! What is not to love about a crisp lemon flavor twisted with ripe raspberries and a sweet and sugary butter cookies crust? Absolutely nothing! These beauties are satisfying and run in the same race with Lemon Meringue Pie and Lemon Pie . . . Arrowhead and Honey Creek girls, remember those mini lemon pies we used to go nuts for? It's the "Filling Station" all grown up!

Lemon Mascarpone Tarts with Fresh Raspberries

Crust:
1 1/2 pkgs Pepperidge Farm Chess Cookies
1/2 cup butter, melted
1/4 cup powdered sugar
1/2 tsp almond extract


Filling:
1 14oz can sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp lemon zest
6 egg yolks
1 8oz container mascarpone cheese


Toppings:
Raspberries or any other fresh berries 
Whipped cream


Directions:
1. Process cookies in food processor until they are a fine crumb. Using a pastry cutter or fork, combine cookie crumbs with butter, powdered sugar and almond extract. Divide mixture into 8 mini tart pans and press firmly. Bake at 350 for 10 - 12 minutes until edges start to tan. Cool for 30 minutes.


2. Combine sweetened condensed milk, lemon juice, lemon zest and yolks. Add mascarpone cheese and whisk until well blended. Divide amongst tart shells and bake 12 - 15 minutes at 350. Remove from oven and let cool 1 hour. Chill for at least 4 hours before serving.


3. Top with fresh berries and whipped cream. 

You will not be disappointed in the joy this desert will bring to your pie hole!

White Chocolate Raspberry Cheesecake Cupcakes

These delightful treats were created quite by accident, but will definitely stick around in our house!  Below is the white cupcake with a white chocolate raspberry cheesecake filling and a white chocolate icing. These guys sure do not disappoint!

White Chocolate Raspberry Cheesecake Cupcakes

Cupcake:

1 pkg white cake mix or any white cake recipe + ingredients listed

Filling:

1 pkg frozen raspberries

1 8 oz block cream cheese

1/2 cup powdered sugar

2 oz white chocolate

1 tsp milk

Icing

1 small pkg white chocolate instant pudding mix

1/2 cup + 1 tsp milk

2 oz white chocolate

1 cup whipped cream

Directions:

1. Make cupcakes according to directions. I find that filling the cup 3/4 of the way full and baking at 325 F makes a bigger and better cupcake.  Let cupcakes cool completely.

2. Use a mixer to combine powdered sugar and cream cheese. Microwave 2 oz white chocolate and 1 tsp milk for 30 seconds. Stir until chocolate is completely melted and combine with cream cheese. Stir in raspberries. 

3. Combine 1/2 cup milk and white chocolate pudding mix until mixture is thick. Microwave 2 oz white chocolate and 1 tsp milk for 30 seconds. Stir until chocolate is completely melted and combine with pudding mixture. Fold in whipped cream

4. Using a table knife, cut a circular center from the top of the cupcake, about 2/3 the depth of the cupcake, and remove cake piece. Cut off the top of the piece and save. Fill the center in the cupcake with raspberry filling and replace the top of the cup cake. 

5.  Pipe icing on cupcake. 

Berry Cheesecake Cobbler

After finding one of my favorite berries (and one of the pricier ones!) for a reasonable price this week at Sam's Club and several containers of blackberries already in the fruit drawer, I decided it was time for the first cobbler of the summer: Berry Cheesecake Cobbler!

I found a simple recipe and added my own twist. The results were absolutely delicious! I've also made the recipe with 1-6 oz container each of the berries and 6 oz give or take (more like give) of frozen mixed berries with results being SPECTACULAR!

Berry Cheesecake Cobbler

5 tbsp butter
1 cup flour
1 1/2 cup sugar
3/4 cup milk
1 egg
1 1/2 tsp baking powder
1 tsp vanilla
8 oz cream cheese
1 - 12 oz container raspberries
1 - 6 oz container blackberries

1. Pre-heat oven to 350 F.
2. Melt butter and pour into bottom of your dish (7 x 11 or about that size.
3. Combine 1 cup sugar with flour, milk, egg, and baking powder and add to your dish. Do not stir.
4. Sprinkle berries over batter. Do not stir.
5. Combine 1/4 sugar with cream cheese and place small dabs in spaces between berries. Do not stir.
6. Combine remaining 1/4 cup of sugar and vanilla. Sprinkle sugar evenly over berries and cream cheese.
7. Bake at 350 F for 45 minutes to 1 hour depending on baking dish or until top is brown (I used stoneware and it took a full hour).
8. Let cool for 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

We topped ours with frozen whipped cream and there were no complaints!

Creamy Black Bean Soup

This one of my absolute favorite soups that I make often. It is cheap, easy, and healthy! What more could you ask for?!?!?! Avocado, Mexican creme, sour cream, cheese, and tortilla chip crumbles nicely accessorize any bowl of this soup!

Accessorized with Avocado, Mexican Creme, & Cilantro

Creamy Black Bean Soup

1 medium onion, diced

1 garlic clove, minced

1 Tbsp. olive oil

3 cups chicken OR beef broth

3 15 oz. cans of black beans, rinsed & drained*

1 14.5 oz can Rotel, undrained

1 can diced green chilies, undrained

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

1/2 cup chopped fresh cilantro, reserve 1 Tbsp.

1/4 cup Mexican Creme

Toppings: avocado, cheese, cilantro, sour cream, lime wedges, tortilla chips, etc.

1. Saute onion and garlic in hot oil in a large pot over medium-high heat for 4-6 minutes or until tender.

2. Stir in broth, beans, Rotel, green chilies, chili powder, cumin, cayenne pepper, and cilantro (reserve 1 Tbsp.). Cover and bring to a boil, reduce heat to medium-low, and simmer 8 minutes, stirring occasionally. Remove from heat, stir in reserved cilantro, and cool for 5 minutes.

3. Process soup with hand blender or in batches in a blender or food processor for 30 seconds or until smooth. Return to pot and stir in Mexican Creme until well blended. Serve with your desired accessories!

*I often substitute 1 lb. of dried black beans. Soak beans and drain. Follow the same steps, but simmer for two hours or until beans or tender. You will need to salt the beans, but DO NOT ADD THE SALT until AFTER the beans are cooked. Adding salt prior to cooking beans creates a tough skin. Using dried beans takes longer, but is cheaper. If you are going to be around the house, this is the way to go! We also have simmered them in the pressure cooker for 30 minutes.