Jalapeno Poppers

Ingredients

3/4 package cream cheese, depending on the size of your pepper, softened to room temperature

2 cloves chopped or minced garlic

2 tbsp finely chopped sun-dried tomatoes 

6 fresh basil leaves, chopped

1 tsp salt

12   Jalapeño peppers (larger then average size will make them easier to stuff)

1/2 strip bacon per popper

Toothpicks (soaked in water to prevent burning on the grill)

1 stem fresh oregano, chopped

1 sprig of fresh thyme, chopped

Directions

Preheat the grill.

Soak toothpicks.

Slice jalapenos in half lengthwise.

Remove the seeds unless you enjoy very spicy-hot poppers.

Mix cream cheese with garlic, oregano, thyme, sun-dried tomatoes, salt and basil until soft.

Press the filling into the opening of half of each pepper, being careful not to overfill as as it may pop out while cooking on the grill.

Place top half onto stuffed portion of jalapeno and wrap each pepper with 1/2 strip of bacon, securing the bacon with a toothpick.

NOTE: use one or two strips if desired.

HINT: if grilling a large number of poppers, consider using skewers to make things a little easier.

Grill the peppers until lightly roasted and bacon is fully cooked. 

HINT: Use some foil to cook on if your peppers are cooking or burning too fast on a very hot grill or BBQ.

Corn Casserole - Very Sweet

Sure to please the pickiest eaters, this corn casserole has never been anything less than a big hit! Then again, how can a recipe by Paula Deen be anything BUT a big success! It is soooo sweet, that it's dessert served with supper, in my humble opinion. (Recipe courtesy Paula Deen, Photos from Jack's kitchen).

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)

• 1 cup sour cream

• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. 

Pour into a greased 9 by 13-inch casserole dish. 

Bake for 45 minutes, or until golden brown. 

Remove from oven and top with Cheddar. 

Return to oven for 5 to 10 minutes, or until cheese is melted. 

Let stand for at least 5 minutes and then serve warm.

Note: we add chopped scallions and green peppers when company is sharing. When it's just for us, we chop in jalapenos.

Corn Bread

Great with Breakfast, Lunch or Dinner, complementing eggs, soups, salads, and evening meals, Corn Bread is an often overlooked, inexpensive way of stretching the grocery dollar.

Add assorted peppers, vegetables, cheeses and onions, serve with sliced tomatoes and watch your family smile!

Buttermilk Cornbread with Jalapeno Peppers and Bacon

2 cups Corn Meal

1 cup all-purpose Flour

Chopped Jalapenos

Crumbled bacon

4 eggs

2 tsp baking soda

2 tsp baking powder

2 tsp salt

2 tsp sugar

2 cups buttermilk (or regular milk if that's all that is on hand)

10" round cast iron skillet (or other baking dish)

3-4 strips of bacon

Fry bacon to desired doneness, leaving drippings in skillet. Set skillet aside to slightly cool.

Crumble bacon into bits, set aside.

Two medium jalapenos, deveined and seeded, finely diced.

Mix dry ingredients and set aside. 

Mix wet ingredients separately and then combine with dry.

Loosely stir in the jalapenos and bacon bits.

Pour into skillet (which still has drippings in it), and bake at 375 for approximately 20 minutes until toothpick comes out clean. 

Remove from pan and allow to cool if desired.