Jalapeno Popper Dip

Now for something different. :) I love me a good jalapeno popper. So why not try and turn it into a dip. Heck ya. So tonight for our annual New Year's Eve get together with all the parents, we will be taking this. I did cook it in the oven first and then dumped it into the crock pot just so it would stay warm.

Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded.  The seeds will make it hotter.

1 cup of mexican cheese, shredded

1/2 cup parmesan cheese

1/4 cup diced green onion

Topping:
1 cup crushed butter crackers
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. Spread the dip into a greased 2 quart casserole. In a baggie mix cracker crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 350° oven for about 20-30 minutes (depending on how deep your dish is you are baking it in. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

I cooked mine in the oven for 30 min (the dip was about 1.5" deep) I then dumped the entire thing in a greased small crockpot and sprinkled the top with more crushed crackers & fresh parm. We did have a while before we would be eating it and its FREAKIN' cold outside so I want it to remain warm though I hear its yummy cold too.

So far it looks YUMMY! I can't wait to try it on our buttery crackers.

HAPPY NEW YEAR!

Pumpkin Soup - Guest Blog - Eleanor

Eleanor's Pumpkin Soup

1              cup                         onion,  minced

1/4          cup                         butter,  unsalted

43           ounce                     pumpkin,  canned  (approximately)

49           ounce                     chicken or vegetable broth  (approximately)

12           ounce                     evaporated milk 

   1/4       tsp.          salt

   1/2       tsp.          dried thyme

   1/4       tsp.          dried marjoram

   1/8       tsp.          rubbed sage

   1/8       tsp.          ground white pepper

   1/4       tsp.          ground ginger

   1/8       tsp.          ground cayenne pepper

Method of Prep:

• In a heavy bottomed soup pot, melt butter.  Add minced onion and cook over moderate heat until tender.
• Add all the spices.  Blend well. Cook for about 30 seconds.
• Add the pumpkin puree.  Blend well.
• Add the broth slowly.  Stir until completely incorporated.   Bring to a slow boil, stirring occasionally.
• Reduce heat on burner to a simmer. Simmer for 20 minutes or so.
• Add the evaporated milk.   Stir until completely incorporated.  Simmer 10 min. to blend flavors and "cook" the milk.  Do not boil.  Stir again.

     

Garnish as desired & Serve.

Notes:   I use sour cream and roasted pumpkin seeds as a garnish.

                                Carnation fat free evaporated milk works great.

                                I use Swanson Natural Goodness Chicken Broth - if you use one with full sodium, you     may want to omit the added 1/4 teaspoon of salt in the recipe.