Hit me with your best super bowl recipes!:peace:
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Hit me with your best super bowl recipes!:peace:
Oh how I love from Frogmore Stew
Ingredients
6 quarts water
3/4 cup Old Bay Seasoning
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled
Directions
1.Bring water and Old Bay Seasoning to boil in a large stockpot.
2.Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
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These will impress everyone at your party
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These mini pizza appetizers are the perfect party finger food for your next get-together with friends and family.
Mini Beef and Pepperoni Pizza Rolls
1 (15-ounce) package BUITONI® Tomato Herb Parmesan Sauce
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) packages refrigerated crescent rollsMakes 36 appetizer servings.
- Preheat oven to 350°F (175°C). Lightly grease baking sheet.
- Combine sauce, beef, pepperoni and cheese in medium bowl.
- Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
- Bake for 12 to 15 minutes, or until hot and golden brown.
Estimated Times
Preparation Time: 25 mins
Cooking Time: 15 mins
I make this one every year.
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Refried beans should not be eaten cold.
There, I've said it. I don't usually put my foot down about food preferences, but cold refried beans are about as appealing as a cold hamburger. This is why I make 7-layer dip starting with a layer of hot refried beans. Shredded cheese is added directly to the top of the beans so it melts from the heat of the beans. Then the layers of tomato, avocado, olives, and chilies, onions (mostly room temp) are added. The only cold part of the dip is the topping of sour cream (or crema Mexicana). Served this way and the taste delightfully mimics tostadas or homemade nachos, but in an easy-to-serve dip form.
By the way, depending on what you have on hand, your 7-layer dip may have 8 or 9 layers, or 6. The basics are refried beans, grated cheese, avocados (or guacamole), chilies (or salsa), sour cream, and olives. Improvise with more or fewer toppings to your own taste.
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7 Layer Bean Dip Recipe
Print Options
Ingredients
Method
- 2 cups of refried beans, either from one 15-ounce can or homemade
- 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
- 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
- 1/4 to 1/2 teaspoon ground cumin
- Salt
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
- 1 avocado, peeled and chopped
- 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
- 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
- 1/2 small can of sliced ripe black olives
1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Serves 8.
Not sure if you wanted something big or small but the wife makes these bacon wrapped smokies and we have to make 50+ just for 8 people.Quote:
Originally Posted by LouCostello
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
- Preheat the oven to 325 degrees F (165 degrees C).
- Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
- Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
Perfect for the Super Bowl
Super Meatball Sandwiches
• 1 pound spicy or sweet Italian sausages, casings removed
• 1 (23- to 24-ounce) container purchased fresh marinara sauce, divided
• 1/2 cup freshly grated Parmesan cheese (about 11/2 ounces)
• 1/3 cup chopped fresh Italian parsley, divided
• 1/3 cup chopped fresh basil, divided
• 4 (5- to 6-inch-long) pieces French baguette, split horizontally
• 1 cup (packed) coarsely grated whole-milk mozzarella cheese
Preheat oven to 400 degrees. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara and meatballs to boil in large skillet. Cover, reduce heat and simmer until meatballs are cooked through, turning often, about 20 minutes.
Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops. Makes 4 servings.
No party is complete without some piggy.
Ultimate pull pork
- 1 medium onion, chopped
- 1/2 cup(s) ketchup
- 1/3 cup(s) cider vinegar
- 1/4 cup(s) packed brown sugar
- 1/4 cup(s) tomato paste
- 2 tablespoon(s) sweet paprika
- 2 tablespoon(s) Worcestershire sauce
- 2 tablespoon(s) yellow mustard
- 1 1/2 teaspoon(s) salt
- 1 1/4 teaspoon(s) ground black pepper
- 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
- 12 soft sandwich buns or ciabatta rolls, warmed
- Dill pickles (optional)
- Potato chips (optional)
- Hot sauce (optional)
- In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
- Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
- With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
- While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
- Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
I don't have a recipe to share but I will use some of the ones provided. :)
Thank me later. hahaQuote:
Originally Posted by LouCostello
Cheese Steak Quesadillas
2 tablespoons oil
2 medium onions, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds bone-in rib eye steak (1-1/2 pounds de-boned)
Oil for frying (see instructions)
8 large (9-1/2-inch) tortillas
12 slices American cheese
- In a large skillet on medium high heat, heat 2 tablespoons of oil until it shimmers. Add onions, salt and pepper, stirring occasionally, and cook about 4 minutes, or until light brown. Set aside.
- To make meat easier to slice, place it in the freezer until partially frozen, about 30 minutes. Thinly slice meat at a 45 degree angle. Add 1 teaspoon oil to large skillet. Heat over medium high heat until shimmers; add half the beef and cook, stirring occasionally, until just cooked. Remove from pan and reserve. Repeat with remaining meat. Combine meat and reserved onions in a large bowl and keep warm.
- Wipe skillet clean and heat 2 teaspoons oil until shimmers. Add tortilla and cook about 20 seconds, until blistered. Turn over, place 1-1/2 slices cheese and 1/8 of the meat mixture over half the tortilla. Fold tortilla over filling. Remove from pan. Repeat with remaining tortillas, meat mixture and cheese.
I could eat these every day.
Doug's Cheddar Cheese Muchrooms
1 pound mushrooms
- 3/4 stick (6 tablespoons) butter (unsalted)
- 1/2 cup walnuts
- 1/2 cup parsley leaves (fresh)
- 1 onion
- 1 cup sharp cheddar* (coarsely grated)
- 1/2 cup fine fresh bread crumbs
- 1/4 teaspoon salt (or to taste)
*about 4 ounces
What to do:
First, preheat you oven to 350 degrees F.
Next, cut off and chop up the stems from the mushrooms and set aside.
Then, melt the butter and with a pastry brush, gently brush the butter over the tops of the mushroom caps. You can then arrange the caps, with the cut stemmed sides up, on a large baking sheet.
Next you need to lightly toast the walnuts. When they have cooled, finely chop the nuts and then chop up the parsley and onion.
In a large skillet, saute the chopped stems in the remaining butter over a moderately high heat until the stems have softened.
Next, remove the skillet from the heat and stir in the remaining ingredients. Once the mixture has been thoroughly stirred, divide it among all the mushroom caps, making a small mound in each cap.
The best part of this recipe is it can all be done ahead of time. You can have all the ingredients ready to go and then once the caps have been stuffed, you can store them for up to 4 hours before you serve them.
Before serving, take out the Cheddar Cheese Mushrooms if you have chilled them in advance, and bake them in the middle of the oven for approximately 20 minutes. Serve these delicious tidbits warm.
I gave this a test run last month and it's what I'll be serving Sunday.
Slow Cooked Barbecue Beer Beef
Ingredients
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup ketchup
- 1/2 cup beer
- 1/2 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 4 drops liquid smoke flavoring
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 cup brown sugar
- 4 pounds beef brisket
- 2 teaspoons cornstarch
- 2 tablespoons water
- 16 potato buns, or as needed
Directions
- Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
- Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
- Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
- Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
- Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.
Saw your Twitter message on the recipe exchange and thought it was worth a look. I don't have a recipe but we'll be doing fried turkeys again this year. Attachment 42
Scallop and Hot Italian Sausage Kabobs
4 hot Italian sausage links, about 3/4 lb.
1 medium red onion
2 tablespoons extra virgin olive oil, divided
2 tablespoons white wine vineagar
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
16 large sea scallops, about 1 lb.
1. Use a fork to pierce the sausages in several places and put them in a large skillet. Cut the onion in quarters through the stem end. Cut each quarter in half crosswise. Add the onions to the skillet along with 1 tablespoon of the oil and 1/4 cup of water. Bring the water to a boil over high heat. Lower the heat to medium and cook unitl the water has evaporated and the juices from the sausages are browning in the skillet, 10 - 12 minutes, turning the sausages and onions occasionally. Remove the sausages and onions. Add the vinegar to the skillet and stir to scrape up the brown bits. Pour the brown bits and vinegar into a medium bowl. Add the remaining 1 tablespoon of oil, the oregano, salt and pepper.
2. Rinse the scallops and pat dry. Remove the small, tough inside muscle from any scallops that still have it. (NOTE: if your market is passing off stingray for scallops, you won't have to worry about cutting out any remaining muscle) Add the scallops to the vinegar mixture and toss to coat. Cut the sausages into 1-inch pieces. Thread the scallops and sausages through their sides onto skewers, alternating them with pieces of onion.
3. Grill the kabobs over direct medium heat until the scallops and sausages are browned and cooked through, 4 to 6 minutes, turning once.
This makes 4 servings
Try my wings, this is the best recipe you will find.
Applying this brew to wings is also an art form all of in itself. Take about a dozen wings, cut them into their three respective sections and toss out the tips. Fry what you have left in a deep fat fryer until golden brown (about 10 minutes in my Tefal fryer).
- Start with a large saucepan.
- Melt some butter in the saucepan (about 1 tablespoon)
Add:
- 24 oz (two large bottles) of Lousiana "Red Hot" sauce
- 1 small bottle of Tobasco
- A pinch of garlic powder
- A dash or Worcestershire sauce
- A dash of soy sauce
- A tablespoon (or more) of ketchup
- Simmer this concoction for about 15-30 minutes (You want to eliminate as much of the water as possible), and then thicken with a bit of corn starch or tapioca starch. Make sure to dissolve the starch in cold water first, and then add the starch/water mixture, and stir. If you don't use the small amount of cold water first, the starch will clump in the sauce. The starch is meant to thicken the sauce.
- By the way, keep the area around the stove well-ventilated, and remove all small birds from the vicinity if you don't want them to perish due to the fumes.
- Let the mixture cool.
Note that you want to have a large watertight container available, into which you will dispense a couple of tablespoons of the hot sauce...
Once you are done frying the wings, dump them in the container with the sauce, seal the container and shake violently in order to evenly distribute the sauce across the wing surfaces. Unseal, pour on plate, and eat.
Meatball subs will be the main thing and lots of little junk on the side.
4 pounds ground beef
5 ounces French-fried onions -- coarsely crushed
1 cup seasoned bread crumbs
4 eggs
1 teaspoon salt
1 teaspoon black pepper
18 ounces beef gravy
1 tablespoon prepared horseradish -- drained
26 ounces spaghetti sauce
1/4 cup grated Parmesan cheese
8 sub sandwich rolls -- split
Preheat oven to 350F. In a large bowl, combine ground beef, French-fried onions, bread crumbs, eggs, salt and pepper; mix well. Shape into 24 meatballs and place on a large rimmed baking sheet. Bake 18-20 minutes, or until cooked through and no pink remains.
In a medium saucepan, combine gravy and horseradish over low heat. In another medium saucepan, combine spaghetti sauce and Parmesan cheese over low heat. Simmer both sauces 5 minutes or until heated through, stirring occasionally. Place three meatballs on each roll and serve with sauces.
Chicken and Sausage Gumbo
1/2 lb light smoked sausage, cut into 1/2 inch thick slices
1 -3 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onions
1 cup chopped celery
2 garlic cloves, pressed
1 medium green bell peppers, chopped
2 cups chicken broth 1 (28 ounce) cans diced tomatoes
1 -2 teaspoon creole seasoning 4 cups chopped cooked chicken hot cooked rice
Directions
Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
Remove sausage with a slotted spoon.
Drain on paper towels.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
Add onion and next 3 ingredients; cook 5 minutes, stirring often.
Stir in broth and next 2 ingredients.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Add sausage and chicken; simmer, covered, 5 minutes.
Serve over rice.
You should be ordering PapaJohns but if not try this recipe from Chevis Jackson of the Falcon's. GREAT tacos.
INGREDIENTS
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon crushed red pepper
1 teaspoon dried onion
1 pound ground beef
7 ounces chipotle barbecue sauce
1 packet taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
Salt and pepper to taste
6 taco shells
1 cup sour cream
1 cup spicy salsa
1 cup shredded lettuce
1 cup shredded Cheddar cheese
DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add garlic, red pepper, and onion and cook until the garlic is lightly brown.
2. Add meat and brown, about 10 minutes. After browned, add barbecue sauce and taco seasoning and stir well.
3. Stir in cumin and chili powder and continue to cook another 5 to 10 minutes. Taste and add salt and pepper to season as you like. Remove from heat.
4. To assemble: Place 2 tablespoons beef in center of each taco shell and top with a large tablespoon each of sour cream, salsa, lettuce, and cheese.
Crockpot Beer Cheese Dip
1/2 cup beer
1/4 tsp. Tabasco sauce
1 lb. process cheese spread loaf, cut into cubes
Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides. Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally. Serve with pretzels, bread cubes, or crackers.
One healthy offering. Skewered shrimp with mango marinade
1 pound of shrimp, deveined and shelled
1 flesh of a mango
1 teaspoon of cumin powder
1 jalapeno, seeded depending on your tastes
Salt to taste
Directions
- Puree all the mango, cumin powder, and jalapeno in small blender or food processor.
- Skewer the shrimp and cover with the half of the marinade. Allow the shrimp to marinade in the fridge for a half hour.
- Cook until shrimp are pink in color and top with the rest of the marinade
We have everything ready for tomorrow and I'll be making my Blue Ribbon Chili.
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
- In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
- Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
My favorite
Sausage Quesadillas
16oz mild Italian sausage
8 10-or-12-inch flour tortillas
4 jarred, drained whole roasted red peppers
1 1/3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded asiago cheese
2 teaspoons Italian seasoning blend
Directions:
Grill or broil the Premio Mild Italian Sausage until cooked through. Cool for ten minutes, then cut into rounds.
Place four of the tortillas on the counter or a work surface. Divide the sausage rounds evenly over the tortillas.. Tear the roasted red peppers into strips, and divide the strips evenly among the sausage rounds. Spoon 1/3 cup of marinara sauce over the top of each tortilla, then sprinkle on 1/2 cup of mozzarella, 1/4 cup of asiago, and 1/2 teaspoon of Italian seasoning blend. Repeat until all tortillas are topped, then place the four remaining tortillas over the toppings.
Using a gas grill or a large skillet, carefully slide each of the quesadillas onto a medium-high heated surface. Grill or cook until one side is lightly golden, then use two spatulas to flip the quesadillas over and brown the other side. Cut each warm quesadilla into quarters to serve. Makes four quesadillas; serves four as a main dish, or eight or more as an appetizer.
My green egg didn't make it in time for the game so I'm doing my prime rid in the oven. Even in the oven it's crazy good.
1 four-rib beef rib roast (about 7 lbs.)
1 tablespoon green peppercorns
1 tablespoon pink peppercorns
1 tablespoon white peppercorns
1 tablespoon black peppercorns
1 tablespoon whole allspice
1 tablespoon coarse salt
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 tablespoons packed light or dark brown sugar
1. Let beef come to room temperature 1 hour. Preheat oven to 500°. Set beef in a large roasting pan, rib side down, and roast 30 minutes to render off some fat.
2. Transfer beef to a platter and reduce oven temperature to 350°. Drain fat from pan, then return beef to pan, rib side down. Set aside.
3. Grind peppercorns, allspice, and salt in a spice grinder until coarsely ground. Put in a small bowl and mix with remaining ingredients to make a thick paste. Use a small spatula to spread paste evenly over top and sides of beef.
4. Cook beef until well browned and a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil and let stand about 30 minutes before slicing.
I found this one online and thought I would try it today. Sorry I can't say for sure if they are good or not but how could they not be! :)
Attachment 52Baked Stuffed Jalapenos
Ingredients
Cream Cheese Filling VersionBacon and Jack Cheese Filling Version
- 12 jalapeño peppers*
- 1/4 cup minced onion
- 1/4 cup chopped fresh cilantro
- 3/4 cup cream cheese
- 1 1/2 teaspoon cumin
- 1 teaspoon salt (more or less to taste)
- 2 ounces jack cheese, cut into 2 1/2-inch long batons
* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.
- 12 jalapeño peppers*
- 1/4 cup chopped cooked bacon
- 1/4 cup minced onion
- 1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
- 1/4 cup chopped fresh cilantro
- 1 1/2 teaspoon cumin
- 1 teaspoon dried oregano
Method
1 Preheat the oven to 375°.
2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper. The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice. If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).
3 Mix together all the filling ingredients except the jack cheese batons.
4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.
Makes 12-24 servings (depending on how you've cut the jalapeños).
Thanks everyone for the recipes. I used a few since the game.