Jimmy Dean Sausage Stuffed Jalapeno Poppers

The jalapeno plant in my raised bed has been producing, so I whipped up some Jimmy Dean Sausage Stuffed Jalapeno Poppers. Oh my, that was a very nice snack:@) Actually it was on a Sunday where the boys weren't coming to dinner, and both the Eagles pre-season and Phillies were on TV... I called this dinner! This is a versatile recipe, start with the Jimmy Dean recipe and change it up any way that sounds good. I'll list a few suggestions below. We can also use those colorful little sweet peppers in addition to, or instead of jalapenos.

Possible additions:

Garlic powder, seasoned salt, black pepper, parmesan cheese, 

(I added the spices to these and sprinkled the tops with parm).

Wrap in partially cooked bacon, or crescent rolls.

Top with breadcrumbs or Panko breadcrumbs.

Use different flavors of sausage.

Jimmy Dean Sausage Stuffed Jalapeno Poppers-from Jimmy Dean

16 oz Original Jimmy Dean Sausage

8 oz cream cheese, softened

8 oz shredded cheddar cheese

Approximately 32 medium jalapenos

1. Cut peppers in half lengthwise, clean seeds and membrane.
2. Fully cook sausage and crumble it small.
3. Thoroughly mix sausage, cream cheese and cheddar cheese together.
4. Stuff jalapenos, slightly mound the tops.
5. Bake at 425 degrees for 10 minutes or until lightly browned.
6. Can brown tops under broiler if desired.

Snack well and have a happy day:@)

Assorted Pickled Peppers in Sweet Brine -Refrigerator Pickle

What to do with a handful of jalapenos, some sweet banana peppers and a bell pepper? Make some super easy Assorted Sweet Pickled Peppers of course:@) This is yet another variation of my all time favorite refrigerator bread and butter pickle recipe. I love this technique for pickles, cut up some veggies and place in a Lock-N-Lock bowl, add a few other cabinet staples, secure lid, give the bowl a shake or turn upside down a few times, then store in fridge-done. The veggies only have to sit out until they make enough liquid to cover them. 

4 jalapenos, 3 banana peppers and 1/2 of a bell pepper filled a pint jar.

What to do with the peppers?

Add to sandwiches, top Mexican food or nachos,

chop and add to tuna or chicken salad, or

just pop 'em into your mouth like M&M's:@)

Assorted Pickled Peppers in Sweet Brine-Refrigerator Pickles

2 C sliced peppers, any type you have on-hand

Heaping 1/4 C sliced onion

3/4 C sugar

1/4 C + 2 Tblsp vinegar, cider vinegar -or- half cider/half white

hearty 1/2 tsp celery seed

1 tsp Kosher salt

1. Mix everything in bowl, cover. Lock-N-Lock bowls work great for this.
2. Stir occasionally and let sit until liquid covers vegetables. 
3. Place in refrigerator for about 7 days. But you can eat them sooner:@)

Eat well and have a happy day!

Inspirational Friday

 

Have a great weekend:@)

Sugar Free Blueberry Muffins with Banana

My co-worker's mom was visiting and whipped up some very good Sugar Free Blueberry Muffins. I immediately asked for the recipe:@) What helps make them a bit sweeter? The recipe calls for ripe bananas. The bananas also help make them nice and moist. They really were a tasty, pretty healthy treat, perfect with a strong cup of coffee or tea. 

While she doesn't use the sugar,

you can obviously add any amount up to the 3/4 C if your berries are more tart.

I gave the tops of mine a dusting of sanding sugar before baking,

mostly for looks:@)

Sugar Free Blueberry Muffins with Banana-from Food.com

3 ripe large bananas

3/4 C sugar-she leaves this out

1 egg, lightly beaten

1/3 C butter, melted

1-1 1/2 C blueberries-she adds extra blueberries

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/2 C A/P flour

1. Mash bananas in large bowl (with sugar if using).
2. Stir in the egg and butter.
3. Fold in blueberries.
4. Combine dry ingredients and fold into batter.
5. Pour into greased or paper lined cupcake pan. Makes approximately 12 muffins.
6. Bake at 375 degrees for 20 minutes.

Eat well and have a happy day:@)

I'm Joining:

Handmade Monday

Honey Buffalo Meatballs -Little Dipper Crock Pot or Larger Slow Cooker

Do you know what time it is folks? Yep, it's ~~time for some football~~:@) I've been looking for fun new snacks and munchies to try, and these Honey Buffalo Meatballs were fantastic! And couldn't be easier if you choose to use frozen meatballs. But don't hesitate to whip up your favorite recipe and simply add them to the sauce. I used my Little Dipper Crock Pot, recipe is easily increased for a larger crowd. Honestly, I think the sauce ratio below would be good for up to 1lb of meatballs. But believe me, you'll want lots of sauce for dipping!

I forgot to add my Eagles green food pick...

But you get the idea:@)

Sweet, spicy hot, and very sticky!

Unlike the weather, which has just been, um... 

Hot and sticky...

Honey Buffalo Meatballs

frozen meatballs-I used 7 oz

1/4 C Frank's Hot Sauce, or your favorite

2 tsp cornstarch

1/4 C honey

1/4 C brown sugar

1. Add meatballs to slow cooker.
2. Mix hot sauce and cornstarch until smooth.
3. Stir in honey and brown sugar. Pour over meatballs.
4. Place towel or paper towels under lid, cover and cook in Little Dipper for approximately 2.5-3 hours, or until hot. If using larger slow cooker, at least 2.5 hours on high, approximately 4 hours on low.
5. Give the sauce a stir to thicken up a bit, stir meatballs to cover in sauce again.
6. Serve with fun food picks.

Enjoy a munchie and have a happy day:@)

I'm Joining:

Full Plate Thursday

Creatively Crafty

A Morning Cup of Joe

Handmade Monday

Craftastic Monday

War Pig BBQ Sauces & Dry Rubs for Grilling and More -Review

I had to chuckle when the folks from War Pig BBQ reached out to see if I'd like to try their line of specialty BBQ sauces and dry rubs, it sounded like a match made in heaven:@) The product line started after an Army veteran began entering (and winning) grilling competitions. Each flavor has a fun name that's a play on words, and they give back to the armed forces community by contributing a portion of sales to three charitable causes. A great product line started by great people!

While it's true that I do my fair share of grilling, I decided to try something a little different since not everyone BBQ's. I heated up the SNAFU flavor -Situation Normal All Fowled Up- on some leftover chicken, and made a nice hearty sandwich. A crock pot of shredded BBQ chicken would be great as the weather begins to cool off. I also think this sauce would be very good in chili.

SNAFU is a chipotle, pineapple, and orange flavor profile,

with a little sweet heat.

Much like hot sauce,

if you enjoy BBQ sauces you probably have a few bottles in the fridge...

May I suggest you click over to War Pig BBQ,

and add one more!

Eat well and have a happy day:@)

Inspirational Friday

 

Have a great weekend:@)

Raised Bed Garden Update -First Week of August

We're officially enjoying Tomato Palooza here at Pig In Mud:@) The plants are so loaded that I'm having a hard time getting my hand in to pick the tomatoes! But that is, of course, a wonderful problem to have. As with the zucchini, I've been sharing tons of tomatoes, and that makes me happy. Even though we've had sketchy rain in Philly this summer, the tomatoes have been extra juicy, with not exceptionally tough skins this year-this is nice. But, I have religiously watered every morning, and evening since planting the garden. 

Zucchini (more on that later), 

husky cherry tomatoes, and you see that the cukes have already been pulled.

Strawberry garden in the background, it's getting established.

And a pic with my flag:@)

Banana peppers are winning this year...

Next year my jalapenos will get the prime spot.

Gotta have some flowers:@)

Back to the tomato plants...

Wow, they got huge. 

This is the first year I've really trimmed suckers and actually cut off branches.

Didn't hurt the plants at all!

Another batch of string bean seeds on the very end. 

I have been telling folks for a month to enjoy the zucchini while I have it

because I don't expect it to last much longer...

Well, while there is no doubt the squash borer, and cucumber beetles are causing havoc,

these two plants keep putting out new growth and the very ends are still making blossoms and zukes.

Long view:

Ha, my neighbors happened to be having birthday party for their son:@)

Nature is amazing...

I hope summer is treating you well,

have a happy day:@)

Garden Tomato and Saltine Cracker Salad

Warning, proceed at reader discretion... Ugly food alert!!! Now that the legal stuff is over...

Where I live, north of Philadelphia, every summer when tomatoes come in we have to eat ~at least~ one BLT and one tomato sandwich (sliced tomatoes on white bread with mayonnaise, salt and pepper). As soon as I saw this Garden Tomato and Saltine Cracker Salad, a southern idea to use up a few extra tomatoes, I had to try it:@) I think you'll find it similar to a tomato sandwich, but a nice option if you happen to be short on bread, need to use up some crackers, or want to try something new. 

Creamy, salty, a little oniony... 

And pretty good:@)

Tomatoes and replanted scallions from the raised bed garden.

Garden Tomato and Saltine Cracker Salad-from 4 Sons R Us

4 medium garden tomatoes

1 bunch green onions, sliced

1/2 - 3/4 C real mayonnaise

S&P to taste

1 sleeve saltine crackers, coarsely broken

1. Gently mix tomatoes, onions and mayo. Add S&P to taste, but go light on salt.
2. Before serving stir in crackers.
3. Serve immediately.

Try something new and have a happy day:@)