BERGWOOD PIGGY POPPERS
Steps:
- 1. Cut off tops of peppers (do not discard top) 2. Dig out seeds and veins 3. Fill peppers with cream cheese 4. Put top back on pepper 5. Wrap bacon around pepper 6. Grill until bacon is crunchy 7. Serve with frosty beverage of choice
PEPPER POPPERS
These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. -Lisa Byington, Johnson City, New York
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.
Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO POPPER PIGS IN A BLANKET
This blends the best of two worlds. Jalapeno poppers and pigs in a blanket. They aren't the traditional small size appetizers, so they're perfect for a satisfying snack. These get double jalapeno flavor with jalapeno-smoked sausage. If you want an even fancier presentation, use puff pastry.
Provided by thedailygourmet
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Unwrap crescent dough and separate into 12 triangles onto a clean work surface. Spread 1 to 2 tablespoons cream cheese into each jalapeno half and press a sausage half into the mixture. Place stuffed jalapenos on top of the crescent triangles and sprinkle with 1 to 2 tablespoons Cheddar cheese. Wrap stuffed jalapeno with crescent dough.
- Bake in the preheated oven until dough has puffed up and is lightly browned, about 15 minutes.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 16.4 g, Cholesterol 48.6 mg, Fat 26.9 g, Fiber 0.2 g, Protein 12.9 g, SaturatedFat 10.9 g, Sodium 887.9 mg, Sugar 3.7 g
PIGGY POPPERS
Just in time for football season, try these jalapeno popper pigs in a blanket! There's nothing better than combining two favorite appetizers into one! Serve with ranch dressing.
Provided by MommaBean3
Categories Jalapeno Poppers
Time 50m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Put jalapenos on a baking sheet.
- Cook in the preheated oven until jalapenos have softened, about 5 minutes. Remove from the oven and set aside to cool.
- Unwrap crescent dough and separate into triangles.
- Combine cream cheese, Cheddar cheese, and bacon bits in a bowl; mix well. Stuff each jalapeno with the cheese mixture and press a cocktail sausage on top. Wrap each stuffed jalapeno with a crescent triangle and place on a baking sheet.
- Bake in the preheated oven at 350 degrees F (175 degrees C) until dough is puffed and golden brown and cheese has melted, 12 to 14 minutes.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 9.9 g, Cholesterol 17.3 mg, Fat 9.9 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 342 mg, Sugar 1.9 g
PIGGY POPS
Anyone with a sweet tooth will go hog wild for these candy-coated pigs. My mother-in-law and I made the cute, cookie pops for a bake sale.-Lorri Reinhardt, Big Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 pops.
Number Of Ingredients 9
Steps:
- Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside., In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired., Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set., Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.
Nutrition Facts : Calories 184 calories, Fat 10g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 64mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
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