Jalapeno Poppers!

For the poppers:

1 package refrigerated crescent rolls (8 count)

4 oz. cream cheese

2 jalapenos, sliced

2 poblano peppers, sliced

8 strips of bacon, cooked

 

For the sauce:

2 tomatoes, diced

2 T. grape jam

1 t. cornstarch

 

Place strips of peppers, bacon, and cream cheese on each croissant triangle.  Roll up and seal the edges.  Bake for 10 minutes at 375 degrees or until golden.  Meanwhile, sauté tomatoes and jam until bubbly.  Serve as a dipping sauce for the poppers.

 



Sweet Pickles!

2 cucumbers, thinly sliced
1 onion, thinly sliced
1 1/2 c. apple cider vinegar
1 1/4 c. sugar
1/2 t. mustard seeds
1/2 t. whole black peppercorns
1/4 t. celery seeds
1/4 t. turmeric
1 T. sea salt

Combine vinegar, sugar, mustard, peppercorns, celery seed, turmeric, and salt in a saucepan.  Bring to a boil and stir until sugar has dissolved.  Fill a large container with sliced cucumbers and onions.  Add boiling brine to cover completely.  Let cool and cover. Refrigerate for at least one week or up to three months.

Carrot Oatmeal Cookies!

2 T. coconut oil. melted
1 egg
1 t. vanilla
1/2 c. maple syrup
1 c. oats
3/4 c. flour
1 1/2 t. baking powder
1 1/2 t. cinnamon
1/8 t. salt
3/4 c. grated carrots

Whisk together oil, egg, vanilla, and maple syrup.  Add oats, flour, baking powder, cinnamon, and salt.  Stir in grated carrots and chill the batter in the fridge for 30 minutes.  Roll into balls and press onto a baking sheet.  Bake at 350 degrees for 15 minutes.

Zucchini Brownies!

½ c. canola oil

1½ c. sugar

2 t. vanilla

2 c. flour

½ c. cocoa powder

1½ t. baking soda

1 t. salt

2 c. shredded zucchini

 

Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.  Add flour, cocoa, baking soda, and salt.  Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.  Scrape batter into an 8 x 11 baking dish.  Bake for 30 minutes at 350 degrees.

Real Green Bean Casserole!

For the topping:

1 large onion, sliced

1/2 c. flour

3/4 c. panko

1/2 t. salt

1/4 t. pepper

1 egg

1 T. milk

 

For the casserole:

1 lb. fresh green beans, trimmed

2 T. butter

8 oz. mushrooms, sliced

1 . salt

1/2 t. pepper

2 cloves garlic, minced

2 T. flour

3/4 c. chicken broth

1 1/4 c. half and half

 

Thinly slice the onion. Pour flour in one small bowl, panko, salt, and pepper into a medium bowl, and whisk the egg and milk together in another small bowl. Dip a few onion slices into the flour. Then into the egg mixture. And finally,  the Panko and coat them well. Place onto a wax paper lined baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes at 475 degrees. Flip them twice during this time. Meanwhile, boil a pot of water and blanch the green beans for 3 minutes. Drain and set aside.   Over medium-high heat, melt the butter in a large skillet. Add the mushrooms, salt, and pepper. Cook about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick, about 10 minutes.  Turn off the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, and pour it all into a large dish. Top with remaining onions and bake at 400 degrees until bubbly, about 10 minutes.