Jalapeno Peppers

Mexican Pizza #SundaySupper

October 23, 2016 by nettiemoore11 8 Comments

Mexican Pizza: Turn any night into Mexican Night with this delicious layered pizza!!

It’s a cinch to put together this Mexican beef, refried beans, veggies, and loaded cheese pizza! Just have your ingredients ready and be hungry for a flavorful fiesta!

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JALAPENO POPPER DIP

January 13, 2014 by nettiemoore11 14 Comments

Have you seen the movie Ice Age? Maine has been one solid block of ice and I can relate to the prehistoric squirrel trying to hold on to the acorn. I have never experienced such erratic temperatures before. My driveway is one sheet of ice, perfect for the Olympian skating championships.

But today, it is sunny and warmer outside than in my home, is it Spring yet?? It’s time for a celebration and for this celebration we need something Zippy and delicious! I have joined once again with some fabulous food bloggers to present to you, Dippin’ Through January! My Jalapeno Popper Dip starts off the party right! If you want a very spicy dip, do not remove the jalapeno seeds. I removed the seeds and it still has a kick to it, not overpowering. This is a wonderful dip for a party of any occasion, It is great when reheated also.

Jalapeno Popper Dip

Ingredients:

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno’s, chopped and de-seeded. The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of Panko Bread Crumbs

1/2 cup Parmesan cheese

1/2 stick of butter, melted

Directions:

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

Recipe adapted from SimplyGourmet.com

Dippin’ Through January Bloggers:

Dippin’ Through January Dips! Click on the LINKS to see all of the Fabulous Dips!

Moore or Less Cooking Food Blog’s Jalapeno Popper Dip

Tampa Cake Girl’s Melting Pot Swiss Cheese Fondue

Hun . . . What’s for dinner’s Rocky Road Brownie Batter Dip

Crumbs in my Mustachio’s Prosciutto Artichoke Spinach Dip
Lemony Thyme’s Crab Rangoon Dip with Wonton Chips
Cooking from a SAHM’s BLT Dip
Baking in a Tornado’s APPLE FRENCH TOAST BRUNCH DIP

The Rowdy Baker’s Succulent Salmon Dip

Manila Spoon’s Yum Yum Dipping Sauce

LINKED UP: I party and get pinned at Tasty Tuesdays at Anyonita Nibbles

< Sunday’s With Joy > Cheddar Chive Jalapeno Biscuits

August 26, 2012 by nettiemoore11 6 Comments

Growing up, biscuits were a staple at my Grandparent’s breakfast table. Hot flaky buttery biscuits, smothered in peppery sausage gravy. How can you resist a simple buttery biscuit? Until now, my biscuits have not been adorned with other ingredients. Joy the Baker has brought my biscuit world to a higher level. The Cheddar Chive Jalapeno Biscuit is now the King! My mouth is watering now, craving another biscuit! These biscuits are like a meal in of itself.

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Cheddar Chive Jalapeno Biscuits

Author: Moore or Less Cooking

Recipe type: Biscuits

Cuisine: American

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 12

These are the best biscuits I have ever had, love the cheesy zip and take the seeds out of the pepper if you don't want it spicy

Ingredients

3 C. all-purpose flour
1 T. granulated sugar
4½ t. baking powder
¼ t. cream of tarter
¾ t. salt
¾ c. cold buttermilk, plus more for topping
1 egg
¾ c. cheddar cheese, cut in small cubes
1 medium jalapeno, seeds partially removed, diced small
3 T. diced chives
⅓ C. unsalted butter, cut into small cubes
Coarse sea salt for topping

Instructions

Place a rack in the center and upper third of the oven and preheat oven to 425 degrees.
Line 2 baking sheets with parchment paper and set aside.
In a small bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
In a small bowl, whisk together buttermilk and egg.
Add butter to the flour mixture.
With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits.
Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
Toss the cheese mixture into the flour mixture.
Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy.
Dump the biscuit dough into a lightly floured counter and knead for 8 - 10 minutes, just to bring it together into a 1½ inch-thick circle.
Cut biscuits into squares or use a 2½ inch circle biscuit cutter to cut rounds. If you don't have a round biscuit cutter, you can use a knife to cut the dough into small squares.
Gather dough scraps, knead lightly and cut out more biscuits until batter is gone.
Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 - 15 minutes.
Biscuits are best the day they're made, but can be wrapped, stored at room temperature and served the next day as well.

Recipe from Joy The Baker

Mexican Pizza #SundaySupper

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