Bacon Wrapped Jalapeño Poppers

I had these at our friend's Trent and Melissa's on New Years Eve. They were so delicious that I had to make them again the next night and wanted to share the recipe with all of you! Don't worry they are not spicy, just super delicious!

What You Need

6 Jalapeños, halved and with seeds removed

1 package Cream Cheese

1/2-1 c sharp Cheddar Cheese

6 strips of Bacon cut in half

Directions

Fill each jalapeño half to overflowing with Cream Cheese. Sprinkle each with cheddar cheese then wrap with half a strip of bacon, so that the end of the bacon is resting under the popper. Bake on a cookie sheet at 450 degrees for 10-15 minutes, until bacon is fully cooked and pepper is soft. Let cool slightly, but make sure to eat it warm. Enjoy!

Green Chili Chicken and Rice

I found this recipe while taking a cooking class at BYU, and have modified it to our family's tastes. It is definitely one of my favorites! Enjoy!

What You Need

2 c cooked Rice (One cup uncooked turns into 2 cups cooked)

3-4 chicken breasts, cooked and shredded

1 can Cream of Chicken Soup

1/2 c sour cream

2 small cans Diced Green Chilis

1 bag Sharp Cheddar Cheese

Directions

Combine all ingredients in a large baking dish, using half of the bag of cheese mixed into the rice, and the other half sprinkled on top. Cover and bake at 350 degrees for 20-30 minutes, removing the lid for the last 5 minutes to make sure that the cheese on top melts through. Serve as is, or with a side of veggies.

(Original Recipe from the Betty Crocker Cookbook, but has been slightly modified)

Tomato Basil Soup

We spent Christmas Eve at our friends Gabe, and Abby's house. She made this amazing Tomato Basil soup from a recipe she got from her mother. The soup was so good that I had to get the recipe and share it with all of you. Enjoy!

What You Need

2 Jars Classico brand Spaghetti Sauce, Tomato Basil flavor

1 can Diced Tomatoes

1 pint Half and Half

1/2 pint whipping cream

1 bunch fresh Basil

Directions

Place basil, diced tomatoes, and 1 jar of sauce in blender and puree. Pour into large soup pot. Puree other jar of sauce, then add to soup pot. Add remaining ingredients stirring till well mixed. Heat on low for 3-4 hours, stirring occasionally. (It is important that you do not heat the soup too quickly as the it will cause the milk products to scald.) Serve with Parmesan Cheese, French Bread, and a Salad.

Side note: You can double the recipe and freeze any excess leftovers in an airtight container. To reheat, let thaw, and warm up on the stove over low heat for at least an hour.

Chicken Pot Pie Soup

I got the idea for this soup from Jason's Deli. I love their Chicken Pot Pie soup, and wanted to be able to make it at home, so here is my attempt...

What You Need

6 c chicken broth

2 large potatoes, peeled and diced

3-4 carrots, peeled and diced

2-3 sticks celery, diced

1 onion, diced

3-4 chicken breasts

salt and pepper to taste

2 c half and half

Pilsbury dough sheet

Directions

Place all ingredients in crock-pot, except for half and half and dough. Cook on low all day. Before serving cut dough sheet into 2-3 in squares and bake according to directions. Next, remove and dice chicken, and return to the soup and add the half and half. Serve soup topped with baked dough squares.

Pot Roast

I am a huge fan of the McCormick's Slow Cooker Seasoning packets. They are extremely delicious, easy, and come out perfect every time.

What You Need

1 beef roast

carrots (baby, or peeled and diced thick)

Potatoes (peeled and diced)

Onion (diced)

Celery (diced) (optional)

1 Package McCormick's Pot Roast Seasoning

Water

Directions

Place all ingredients in crock-pot according to directions on back of seasoning packet. Cook on low 6-8 hours, and enjoy a perfect pot roast, with a side of your favorite veggies!

Chicken and Mushroom Gnocchis

What You Need

1 large package Mushrooms, cleaned and sliced

3-4 Chicken breasts sliced into small strips

1 jar Alfredo Sauce

1 package Gnocchis

1 c Italian blend cheese

1/4 c Parmesan cheese

Directions

Place chicken and mushrooms in large skillet and saute over medium-high heat, until cooked through. While chicken and Mushrooms are cooking, bring a saucepan half full of water to a boil, then add Gnocchis. Cook Gnocchis till they float to the top of the water, then remove from water and add to chicken and mushroom skillet with Alfredo sauce. Turn skillet down to warm, and top with cheese. Let sit for 5 minutes, until cheese is melted. Serve with a salad and garlic toast.

Broccoli, Ham, and Cheese Stromboli

What You Need

1 package diced Ham (around 1 1/2-2c)

2 c broccoli, chopped and pre-cooked

1 can Cream of Broccoli Soup

2 c Sharp Cheddar Cheese

1 pizza crust dough (I usually use the pilsbury one)

Directions

Combine ham, broccoli, soup and cheese in a large bowl. Place pizza dough on large cookie sheet, spread out. Place Ham mixture along the vertical center, then fold the sides of the crust over the ham mixture so that they overlap on the top. It should look like a giant roll. Bake in the oven at around 400 degrees for 20-30 minutes (according to the directions on the pizza dough package). Sometimes the top will cook faster then the bottom, so you can cover the top loosely with aluminum foil for ten minutes to prevent over-browning. Stromboli is done when the crust in lightly browned and cooked through. Slice the stromboli perpendicular to the fold, and serve as is, or with a salad.

(You can also use different toppings inside for variation. For example you could use chicken and mixed veggies with Cream of Chicken soup, or have it more authentic with pizza toppings, sauce, and pizza blend cheese.)