Homemade Jalapeno Poppers

If there is one thing we can grow in our garden… it is jalapenos! We grow soooo many that by the end of the summer, I just stop picking them because I have no idea what to do with them and we can only use so many in our salsa. (we are mild/medium people around here, well… except for Spencer who loves stuff Medium/Hot.) They other day our kiddos picked an entire bowl of Jalapenos and they sat in the fridge for a couple days while I wondered what to do – and then it dawned on me: Homemade Jalapeno Poppers!!

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I looked up some recipes on-line and found this one from CopyKat Recipes.

I’ll give you the list of Ingredients and a few tips but head over to her site to get all the instructions!

  • 30 jalapeno peppers
  • 2 8 ounce packages cream cheese, soften to room temperature
  • 12 ounces shredded Cheddar cheese
  • 1 cup milk
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 cup seasoned bread crumbs
  • 1 quart of oil for frying

I prepped and cleaned the jalapenos. I cut the big ones in half, but the smaller ones I just sliced on one side and cleaned out the insides. I mixed the cheese and cream cheese and stuffed the jalapenos. Stuff them full! If you think you cannot fit anymore — stuff a little more in there! I wish I had a little more filling and the next time I makes these – I am going to “over stuff” them.

I rolled them around in the flour mixture and let them sit for a little bit longer than 10 minutes. DO NOT skip that step!

I love breadcrumbs on stuff so I rolled them around twice and made sure they were good and coated! Some I even sent through three times!

Then fry them up!

I fried all the ones I made (about 3 dozen) and froze some of them for later. We just baked them at 350 for a few minutes. They were still good but when they were fresh out of the oil they were simply amazing!! When I make them again… I will freeze them before frying them up and when we want to make them, I toss them in the oil.

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Easy 2-Ingredient Honey Ham

Growing up my mom and dad would make this really yummy ham in a honey sauce. My sisters and I loved it and it was one of our favorite meals. Now that I am the mom and make the menu, I make it for my family too! Quinn, my four year-old, loves it and will eat 3-4 slices of ham! The best part is that it is so easy to make – so if you need a quick and yummy dinner idea try this easy 2-ingredient honey ham.

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All you need to fancy up your ham is brown sugar and mustard.

Now don’t freak out… Spencer does NOT like mustard AT all and he LOVES this ham! I swear to you it doesn’t taste like mustard at all. The first time I made it, I made it before he was home so he never saw that I put mustard in it. After it was all gone – I told him and he couldn’t believe it!

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To make the sauce all you need to do is mix 1 cup brown sugar with 1/4 cup mustard. If you have a bigger family you can make more sauce – just do the math! For our family – since we love it – I usually do 2 cups brown sugar and 1/2 cup mustard. As you mix it, the brown sugar will sort of melt into the mustard. It turns into a brown gritty sauce and you have to spread it onto the ham.

Place your ham in a casserole dish. I make two rows and the ends of the ham sort of over-lap each other. I smear the sauce on like you would spread butter on bread. If you run out, just make up a little bit more.

Bake at 425 for 20-25 minutes. You want the sauce to boil in the middle for a minute or two and your ready to serve!

I usually serve it with a potato of some kind and green beans. It I want to be a bit more fancy I will go with scalloped potatoes and fancy cut green beans and rolls. If I make it on a week day, I usually do a baked potato and green beans or peas. For some reason – I just feel like potatoes go best!

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Have a great Monday and if you make this, I would love to hear if you love it too!!


Perfect Whole Wheat Bread

This perfect whole wheat bread is soft and yummy and so easy to make! Plus it makes three loaves so each time I make it, I have bread for a week! Spencer and my kids love homemade bread so I try to make it once a week to keep fresh bread in our pantry.

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Perfect Whole Wheat Bread Recipe

1 TBS Sugar
2 TBS Yeast
1/2 C. Warm Water
3 C. Hot Water
2 TBS Dough Enhancer
1 TBS Salt
1/2 C. Oil
3/4 C. Brown Sugar
8-10 C. Whole Wheat Flour

Combine sugar, yeast and 1/2 c. warm water – let proof.

In a separate bowl add everything but the flour and mix. Combine your mixture with the yeast mixture and keep mixing – add your wheat flour a few cups at a time. You will want the dough to pull away from the side of your bowl but still be a bit sticky.

Knead for 10 minutes. Use oil instead of flour to knead your dough to keep it moist.

(Ugh! I hate that word… moist… bleh! One of the worst words ever!!)

Cover the bowl with a damp towel and let rise for 1 hour. Punch it down and divide into three loaves. Place each loaf in a greased pan, place in oven and let rise until it is double in size (about an hour).

Don’t take the bread out of the oven – just start preheating. Preheat your oven to 350 degrees – but when it gets to 280 degrees start the timer for 26 minutes. After 26 minutes make sure your bread is done. It will have a nice golden crust and will sound hollow when you tap on it. If bread is done, shut off your oven and let it cook for 4 more minutes.

Let bread cool in pans on a cooling rack for 5 minutes. Remove from pan and if you so desire, brush tops with melted butter

Add some butter and honey or throw some fresh turkey and avocado on there and enjoy!

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Soft Molasses Cinnamon-Sugar Cookies

These Soft Molasses Cinnamon-Sugar Cookies are a family favorite for sure and each year around Christmas we bake them up! We cannot get enough of the hard outside – soft inside texture, or the cinnamon and sugar or the frosting… the whole cookie is simply amazing! These will quickly turn into a family favorite in your home too!

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Soft Molasses Cinnamon-Sugar Cookie Recipe

1 1/2 cups shortening
1 1/2 cups butter
4 cups sugar
4 eggs
1//2 cup molasses

—– Mix —–


2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
4 teaspoons baking soda
8 cups flour

—– Mix —–

Roll dough into balls.
Roll dough balls around in a cinnamon- sugar mixture. I use 1/3 cup sugar and a Tablespoon Cinnamon.

Place on ungreased cookie sheet and bake for 8 –10 minutes at 375.


1 lbs powdered sugar
2 Tablespoons vanilla
1/3 cup water

Smooth over hot (out of the oven) cookies!

This recipe will make 12 Dozen — so be prepared to share with everybody!!

My kids love this recipe because they love adding the ingredients and after a good handwashing… rolling the dough!

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Best Pumpkin Bread Recipe

I am so excited to share this Best Pumpkin Bread Recipe with you because it is a family favorite and we hope you will love it as much as we do! This pumpkin bread completes our Autumn… well, this and watching the leaves change color!

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 I have won a few cook-offs with this bread – because it is really just that awesome! The first best thing about this bread is it is so easy to make… the batter will be done and in the oven in minutes! The second best part is that it is AMAZING! It is soft and moist and pumpkiny and the frosting is truly wonderful!

Best Ever Pumpkin Bread Recipe

3 cups Sugar
4 1/2 cups Flour
1 3/4 cups Oil
1 1/2 teaspoon Baking Soda
1 1/2 teaspoon Salt
5 teaspoons Cinnamon
1 Large Can Pumpkin
6 Eggs

Mix all ingredients together. Lightly grease your pan and pour batter into a bundt pan. My bundt pan is little so I usually make a few extra mini loaves. You could also just do a few large loaves. Bake at 355 for 1 hour.

Frosted Topping

1 Package Cream Cheese
1-1 1/2 cups Powdered Sugar
3-4 Tablespoons Milk
1 teaspoon Vanilla
1 teaspoon Cinnamon

With your hand mixer, cream your cream cheese, adding in powdered sugar as you go. I like mine a little sweeter so I add the full 1 1/2 cups! The amount of milk you add depends on the thickness you want your frosting to be. Then add in your vanilla and cinnamon – give it one last good mix and serve it over your pumpkin bread slices.

If your topping miraculously survives into the next day, keep it in the fridge. Just pour it over your bread and pop the whole thing in the microwave for a few seconds and it will be just like pulling it out of the oven.


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