Jolene's Recipe Journal

Jalapeno Poppers are one of my favorite foods.    When I saw these hot dogs from the Drink and Dish blog, I couldn't wait for an opportunity to give them a try.    Hot dogs are more of a summertime grill food around here, but I've gotten into a cooking rut and decided to put them into the rotation last night.  I used my Greek yogurt earlier in the week, so I subbed some sour cream instead. I used pickled jalapeno slices instead of the fresh.  I like the New England style buns, buttered and cooked on a griddle pan.   Once they were done, I cooked the hot dogs on the same pan.    These were awesome, and such a nice change from the traditional ketchup/mustard/relish combination.    I'll definitely be making them again and again.    Thank you to Ari at Drink and Dish for the recipe, looking forward to checking out her site and finding more winners like this one!                       Jalapeno Popper Hot Dogs Print With Image Without Image Author: Jolene's Recipe Journ

To celebrate my husband's birthday we went to an excellent local lobster pound/fish market and treated him to fresh steamed lobster and some nice haddock.    I don't eat seafood, so I called out to friends to help and got lots of great ideas and in the end, he chose this Best Baked Fish.   I was extremely nervous about ruining this piece of fish, I know nothing about cooking it other than what I've seen on TV.  This recipe was simple and foolproof. First lay the haddock in a buttered baking dish, then pour some milk over it.  Then combine melted butter, crushed Ritz crackers, paprika, garlic powder, lemon juice and lemon zest.  I like to melt the butter in a large mixing cup and then stir in the other ingredients with a fork. Gently pat the crumbs onto the top of the fish.  I cover the dish with foil for the first 15 minutes and then remove it and bake until the fish is cooked through and flakes with a fork. My son normally only eats the Gorton's or fried stuf

I'd found a recipe on Foodgawker that I was going to make for the guys for St. Pat's day, but then a friend shared this recipe with me.    I just happened to have 2 Betty Crocker Sugar Cookie Mixes that were approaching their use by date in the cabinet.    After Jake went to bed last night I threw these together. My changes- I used 2 bags of cookie mix, 2 sticks of butter, 2 eggs, 12 drops of color.  Still only used 1 heaping cup of Nestle mint swirled chips and 1 heaping cup of the semisweet chocolate chips.   I don't believe the Mint swirled chips are available anymore, I've had these around for quite a while.    This is a quick, fun recipe that can easily be tailored to other chip flavors and colors.   Thank you so much Sue for sharing it with me! Print With Image Without Image Mint Chocolate Chip Cookies Ingredients  2 pouches Betty Crocker® sugar cookie mix 1/2 cup butter  softened 1/4 teaspoon mint extract -- (1/4 to 1/2) 12 drops green food colo