Jolene's Recipe Journal

Felt like treating myself a little bit today.  I'm all alone for lunch and usually I'll just grab some leftovers or a quick sandwich.   I had some nice jalapenos from the farm, and this recipe seemed like the perfect way to use them.   Just small changes to this one- I used Fiesta blend shredded cheese and real bacon bits.  I scaled it down to just one serving.  Next time,  I'll make them on my Cuisinart Griddler for more even browning and crispiness.   Thank you so much to Rebecca N for sharing her recipe! Jalapeno Popper Quesadillas Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 2 flour tortillas- burrito size 2oz cream cheese -- room temperature 1T Real bacon bits 1 jalapeno pepper -- seeded and finely chopped (used a mix of green and red) 1/2 cup shredded Fiesta blend cheese Instructions Preheat oven to 400°. Place tortilla on greased baking sheet. . Spread with cream cheese; sprinkle with bacon, jal...

Peach season is coming to a close here in New Hampshire, but I still managed to score 4 large, sweet, juicy peaches.   I knew I wanted to make muffins, and a search through the Taste of Home database turned up this recipe.     It called for pecans, but I substituted blueberries because both my guys are allergic to tree nuts and I have a ton of blueberries.  I liked the use of the sour cream, though I'm betting they would be great with greek yogurt or peach flavored yogurt.    I sprinkled the tops with raw sugar before baking, I like the crunch and sparkle it gives them. The recipe makes 12.  Half of them disappeared very quickly last night.   My son asked me to send one for his school snack today.    I'm enjoying one with coffee this morning.   This is one of those recipes that as soon as I mix the batter, I know I should have doubled it!    Thanks to Mrs. Michelson for sharing her recipe...

This week's ingredient for the Cook's Corner challenge is coffee.   I am the only person who likes coffee here, so my challenge was to find something that used the ingredient that didn't taste like the ingredient.    I had planned on making a chocolate poke cake before the ingredient was announced, so I went looking on Taste of Home to find a cake I could adapt.  I chose Joylyn T's Rich Mocha Cake.  I almost never have buttermilk on hand, so I had to rely on the regular milk/vinegar trick.    I mixed and baked the cake, then let it cool while I made the boxed instant pudding according to the package directions.   I used a wooden spoon handle to poke holes all over the cake, and then poured the pudding over.   I spread it evenly with an offset spatula and put it into the refrigerator.    I did make a rookie mistake with the frosting-  I somehow missed that the chips were to be melted and cooled....