Month: December 2018 December 2018 - Lakes at Creekside %

Jalapèno Poppers – The PERFECT Southern New Years Appetizer

Jalapèno Poppers – The PERFECT Southern New Years Appetizer

INGREDIENTS

  • 12 jalapeno peppers approximately 3-4 inches long
  • 1 8 ounce block cream cheese (softened)
  • 1 cup cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 thin slices bacon
  • cooking spray

INSTRUCTIONS

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
  • Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
  • In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
  • Fill each jalapeno half with the cheese mixture.
  • Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
  • Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.
Rich and Tasty Holiday Molten Chocolate Cake

Rich and Tasty Holiday Molten Chocolate Cake

INGREDIENTS

– Unsweetened baking cocoa
– 6 oz semisweet baking chocolate, chopped
– 1/2 cup plus 2 tablespoons butter or margarine SAVE $
– 3 whole eggs
– 3 egg yolks
– 1 1/2 cups powdered sugar
– 1/2 cup all-purpose flour*
– Additional powdered sugar, if desired
INSTRUCTIONS
1) Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
2) In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
3) Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Garnish with kumquats. Serve warm.
The PERFECT Holiday Pumpkin Bread Recipe

The PERFECT Holiday Pumpkin Bread Recipe

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
  4. Add the flour mixture and mix on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Enjoy! #LakesatCreekside

Amazingly WARM Chicken Stew Recipe

Amazingly WARM Chicken Stew Recipe

Ingredients

  • 2 medium sweet onions, diced into bite-sized pieces
  • 3 stalks celery, diced
  • 4 carrots, peeled and sliced into rounds
  • 2 medium russet potatoes, peeled and diced into small bite-sized pieces
  • 1 bay leaf
  • 2 teaspoons salt
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon poultry seasoning
  • 3-4 lbs. bone-in chicken breasts, skin removed
  • 3 cups low-sodium chicken broth or chicken stock
  • 1 tablespoon corn starch + 1 tablespoon cold water
  • For garnish: chopped fresh parsley

Instructions

  1. Place onions, celery, carrots, potatoes, bay leaf, salt, paprika, thyme, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
  2. Place chicken on top of vegetables. Season chicken liberally with salt and pepper.

  3. Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. When there are about 30 minutes left in the cooking time, remove chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf.
  5. In a small bowl, whisk together 1 tablespoon of corn starch with 1 tablespoon of cold water until smooth. Stir into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit).

  6. Garnish with chopped fresh parsley, just before serving.

Enjoy! #LakesatCreekside

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