Bacon Wrapped Jalapenos

I made these for the first time, and I was not so careful about stripping the ribs out.  Consequently, these were like russian roulette.  You never knew when you'd get a super hot one!! Regardless, they were truly yummy.  Next time, I'll be more careful in the prep.

Bacon Wrapped Jalapenos
Adapted from Pioneer Woman


15-20 whole Fresh Jalapenos, 2-3 Inches In Size
16 oz Cream Cheese, softened
1 pound regular Bacon, Sliced Into Thirds


Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane completely if you want them mild.  Leave the ribs if you can take the heat. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. The rack lets the grease drip off and the jalapeno not to sit in it.

Serve immediately, or eat at room temperature.

Homemade Granola

What don't I love about the BAKED cookbook?  This page is already canola oil and honey spotted.  I love this granola, and am excited to try variations, but I haven't gotten sick of the original!  I am itching to try a pumpkin variation, cinnamon, and maybe even an espresso version!  But each time I stick to the original, because it's so reliably delicious.  It's nothing like store bought granola- it's chewy, crispy, and wholesome.   I did not have raisins or cherries, so I used figs and cranberries.  Good, but I adore the raisin-cherry version.  This granola is very, very adaptable, so feel free to make it your own.  I love it with plain greek style yogurt in the morning.  It would also be great with milk, plain, or layered with yogurt and fresh fruit parfait-style.


Homemade Granola
barely adapted Baked: New Frontiers in Baking

Ingredients:
2 cups rolled oats
1 teaspoon salt**
1 teaspoon cinnamon (good with, or without!)
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole or chopped almonds
1/3 cup whole or chopped hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

** Diamond Kosher salt, not Morton.  When I made it with morton, it was noticeably too salty.  Thanks, Deb, for explaining why!

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, stir together the oil, honey, brown sugar, salt,  and vanilla. Whisk until well combined.

Add the oats into the honey mixture and combine by repeatedly making fists, or toss with a spatula, depending on your tolerance for hand gunk.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.  Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola.  Sprinkle with nuts.   Bake for 15 more minutes.  Let cool completely. Sprinkle the raisins and cherries over the granola.  This will stay fresh for one week in an airtight container.

Homemade Kettle Corn

This recipe is so simple, yet so addictive!!  Our favorite local restaurant- and by favorite, I mean, the one that gives balloons when we leave, doesn't shoot us dirty looks ever, and pretends to be endlessly amused by our two midgets- serves popcorn that doesn't hold a candle to this, but it's still very popular.  With everyone.  I found myself prompting the kids "Anyone for Kettle corn?"  It's the perfect sweet and salty combo.

Homemade Kettle Corn
adapted from joy the baker


1/2 cup popcorn
1/4 cup canola oil
3 tablespoons sugar
1/2 teaspoon salt


Heat the oil in a large pot with a lid.  Once it's hot, add kernels and sugar.   Start shaking the pot neat constantly to keep the sugar from burning.  Once popping slows, take off the heat, add salt, and shake again.  Empty into a large bowl and try to wait for it to cool a minute (that carmelized sugar is HOT!!).

 Makes 8-10 cups.