Bacon-Wrapped Jalapeno Poppers | How to be Awesome on $20 a Day

Bacon-Wrapped Jalapeno Poppers

Bacon-Wrapped Jalapeno Poppers | How to be Awesome on $20 a Day

When you really love someone, you go out of your way to give them what they want. When you really love someone, you find little ways to show them you’re thinking about them. When you really love someone, you surprise them with cute paper straws and washi tape and let them go to Five Guys late at night after too many drinks because you know it’s their favorite thing in the entire world. When you really love someone you find a way to let them know.

I really love my amazing husband who does so many wonderful things for me, so the least I could do was make him one of his favorite foods, even if I had to jump through some ridiculous hoops to make this very American food in Scotland.

Bacon-Wrapped Jalapeno Poppers | How to be Awesome on $20 a Day

Bacon-Wrapped Jalapeno Poppers are absolutely jaw dropping. They’re a bit time intensive, but super easy to make. It’s mainly construction. But trust me, everyone will love them. You should really make these for your next party. Or, you know, just for your husband because you love him so much.

If you’re outside the US, you may have a problem tracking down some of these ingredients. Ranch seasoning can be ordered through Amazon. So far, the only place around Glasgow I’ve been able to find jalapenos is at Whole Foods in Giffnock. This is definitely NOT near where I live, but I’ll do anything for love. As you can see, they’re a bit on the small side, but they were all eaten in about ten minutes, so I’m sure the flavor is fine. If anyone knows another source for jalapenos, definitely leave me a comment.

Bacon-Wrapped Jalapeno Poppers | How to be Awesome on $20 a Day

Some people might not think you can say I love you with food. Those people would be wrong. Nothing says I love you like Bacon-Wrapped Jalapeno Poppers.

Bacon-Wrapped Jalapeno Poppers
Say I love you with Bacon-Wrapped Jalapeno Poppers.
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Ingredients
  1. 8 oz cream cheese, room temp
  2. 1 packet ranch dressing mix
  3. 1/2 cup shredded pepper jack or other spicy cheese
  4. 6-8 jalapenos
  5. 6-8 slices of bacon
Instructions
  1. Preheat oven to 375.
  2. Combine cream cheese, ranch dressing mix, and cheese in a mixing bowl. I used my stand mixer because I'm lazy, but you could mix it by hand.
  3. Cut the stem off of your jalepenos then slice them in half lengthwise. Remove the ribs and seeds. I use a spoon to scrape out the insides. Just make sure you wash your hands a lot. Arrange jalapeno halves on a foil lined baking sheet.
  4. Cut your bacon slices in half.
  5. Fill the cavity in each jalapeno half with the cream cheese mixture, then wrap a half piece of bacon around it and secure with a toothpick.
  6. Bake for 30 minutes or until your bacon has reached desired crispness.
  7. If you want them to be less greasy when you serve them, place them on a wire rack over foil to cool.
  8. These are good hot or at room temperature.
Notes
  1. You'll likely have some of the cream cheese mixture leftover, so if you want to a few extra, just increase your jalapenos and bacon accordingly.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
Awesome in July
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Cosmopolitan | How to be Awesome on $20 a Day
Awesome in July

Awesome in July

Awesome in July

July is always such a whirlwind month for us. It’s the one time of the year when we focus almost exclusively on being chill and having adventures. Emily is with us, so we try to have the most fun possible. And I think we did.

We had some adventures around Glasgow, took a trip up to Inverness and spent a lot of time on a boat, hopped over the Belgium and Luxembourg where we ate all the frites and waffles, and spent a week in a performing arts workshop where Emily and I got to dance and sing together. It was a pretty amazing month. I could not possibly be more proud of that kid of mine.

I’ll tell you a lot more about our travels and share more photos over the coming months. 

The internet made me very hungry for Nashville Hot Chicken which I don’t actually think I ever ate while I was in Nashville. Now I can make my own, and I’m so excited. 

Everyone’s making ice cream something, and these Brown Sugar Oatmeal Cookie, Cookie Dough Ice Cream Sandwiches look completely awesome. 

I’m also in love with the idea of these Simple Jam Hand Pies. Joy knows everything.

Classic Crunchy Peanut Butter Cookies | How to be Awesome on $20 a Day

This month you totally loved Classic Crunchy Peanut Butter Cookies, Double Chocolate Muffins, and Chicken Parmesan. Yes to all of that. 

July always ends on a sad note for me, but August is like New Year’s Eve in the education world, so I’ve got all kinds of goals for nearing perfection to keep me distracted until I’m back with my baby again. Let’s go get everything.

 

Giant Peanut Butter Cups | How to be Awesome on $20 a Day

Giant Peanut Butter Cups

Giant Peanut Butter Cups | How to be Awesome on $20 a Day

I have a hardcore love of peanut butter. And a very specific type of peanut butter. It’s gotta be the super smooth American peanut butter that basically takes any hint of health out of the game. Jif is my favorite, but I’ll go for Skippy if I need to. Do NOT ask me how much money I’ve spent on a jar of peanut butter while living in countries where it’s really hard to get the good stuff. 

For as long as I can remember, my favorite candy has been Reese’s Peanut Butter Cups. There was a short period in seventh grade where I didn’t eat them because of the over-packaging, but it didn’t take me long to get over myself and start devouring them again. I actually just had a dream about eating these babies. Best nap ever. They don’t sell Reese’s in Taiwan. When someone brings them back from the states, those things are more precious than diamonds.

Giant Peanut Butter Cups | How to be Awesome on $20 a Day

I recently discovered that it’s super simple to make your own Giant Peanut Butter Cups. They’re made in a mini tart pan, These things are three inches in diameter and heavenly to eat. It’s a lot of chocolate peanut butter intensity, though, so unless you’re a champion eater, you’ll want to share one with someone you love.

All we’re doing is melting some chocolate, whipping some smooth peanut butter with powdered sugar, and bringing them merrily together in a mini tart tin. You can easily make more if you need to. It just takes a bit of patience to get the chocolate coaxed into all the corners and some will power to let them chill out in the fridge to set.

Giant Peanut Butter Cups | How to be Awesome on $20 a Day

If you have a deep and abiding love of peanut butter, Giant Peanut Butter Cups are about to be your new favorite.

Giant Peanut Butter Cups
Serves 4
Giant Peanut Butter Cups are a hardcore peanut butter lover's dream come true.
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Prep Time
15 min
Cook Time
5 min
Total Time
2 hr
Prep Time
15 min
Cook Time
5 min
Total Time
2 hr
Ingredients
  1. 3/4 cup chocolate chips (you might not use all of this but better to have too much than too little)
  2. 1/2 cup creamy peanut butter
  3. 1/4 powdered sugar
  4. 2 mini tart pans
Instructions
  1. Melt your chocolate chips in a double boiler or in a glass bowl suspended over a pan of simmering water. Make sure the water doesn't touch the bowl. Stir every couple of minutes until the chocolate is melted and smooth, then remove it from the heat.
  2. Spoon a couple tablespoons of chocolate into the bottom of each tart pan and gently tilt and prod the gooey chocolate to cover the bottom and work it's way into each of the little fluted bits of your pan. If you want to get really fancy, you can also coat the side of your tart pans with chocolate, but I was too lazy for that. Allow these to set up in the fridge for half an hour.
  3. While your bases are hanging out, mix together peanut butter and powdered sugar with an electric mixer until you have a smooth paste.
  4. Divide your peanut butter mixture evenly between each tart pan, and use an offset spatula to smooth this evenly over your base. Remember to get right into the fluted edges.
  5. Finally, add more chocolate to the top of each pan and once again prod and and tilt your chocolate into those pretty corners.
  6. Allow this to sit up in the fridge for at least an hour before serving.
  7. I like to let the tarts sit out at room temperature for about 10 minutes before eating so that the chocolate isn't rock hard.
Notes
  1. If you're really trying to impress, you can line the bottom of your tart pans with parchment for easier removal. I just served them still stuck to the bottom of the tart pan because I'm lazy.
Adapted from Sweet ReciPEAs
Adapted from Sweet ReciPEAs
http://awesomeon20.com/
Awesome in June
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Awesome in July
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