Jalapeno Cilantro Dip

DSC_0006 The peppers in the garden are coming at full speed ahead!

I have a jalapeno (or two) in my egg every morning, fresh salsa with a jalapeno (or two) at lunch and then in the evening – as many jalapeno poppers as I can get away from the children!

I think it’s safe to say that we’re a little obsessed with our Tam jalapenos!

So when I tried this recipe I found on Pinterest – it was love at first bite!

It was smooth and creamy – with a touch of heat at the very end. Perfection!

If you don’t like cilantro (you poor souls!) you could probably substitute parsley. I will say that even my non-cilantro eaters ate some and liked it!

And if the heat of the jalapenos is worrying you – just put fewer in and make sure you remove the seeds and the white (that’s where the heat lives.)

The original recipe calls for one packet of dry Ranch dressing mix – but I always make my own. I guesstimate I used about a heaping tablespoon or two.

Jalapeno Cilantro Dip

6-8 jalapenos (or less)
a handful of cilantro
1 packet of dry Ranch dressing mix
1 cup sour cream
1 cup mayonnaise

Slice the jalapenos and remove the white and seeds. Puree the jalapenos and cilantro in a food processor until it looks like a paste.

Add the Ranch dressing mix, sour cream, and mayonnaise. Mix until well combined.

Chill for an hour and serve – or eat it immediately because you just can’t wait!

This is fabulous on veggies, chips, or crackers, or even as a topper on chicken or a burger.

Enjoy!

Paper Bag Popcorn

brown bag popcornI love popcorn. I mean, I really, really love popcorn.

I could eat it every day and sometimes do!

My favorite way to make it is on the stove in coconut oil with my vintage white mountain popcorn popper. Then I cover it in melted butter and popcorn salt and indulge.

Sometimes I even share. πŸ˜‰

But – let’s admit – this way of popping popcorn does leave a bit of a mess and is slightly caloric. πŸ™‚

While we love the ease of microwave popcorn – they are pretty expensive and I’ve heard some talk about unhealthy preservatives.

My solution? Brown bag popcorn.

I saw this on Pinterest and was skeptical – but trust me – it really works.

And it’s so simple!

Just take a brown, lunch size paper bag and pour 1/4 cup of popcorn in it. Fold over the end and put it in your microwave on high for 3-4 minutes. Just listen carefully for the popcorn to stop popping.

Done.

I told you it was easy!

Of course my kids always pour their popcorn into a bowl and cover it with melted butter and salt And then they pass the bag on to the next kid in line – because one bag can pop multiple batches of popcorn.

I just bought 100 brown paper bags for less than $2.00. With several batches per bag – that sure beats the price of regular microwave popcorn! And there’s no popcorn popper to wash.

And that my friends is a winner!

Enjoy!

Marshmallow Popcorn

PopcornI’ve got an ooey gooey treat for you today!

It’s a perfect snack to enjoy while watching the Olympics! (Opening ceremonies are Friday night!)

But you might need to make a practice batch or two before thenΒ  – just to make sure you have the technique down! πŸ™‚

Marshmallow Popcorn

3 bags of microwave popcorn – popped (or just pop up about 2/3 cup of regular popcorn)Β 
2 sticks of butter
16 ounces of mini-marshmallows
1 cup of brown sugar

Pop the corn and set aside.

Put the butter, marshmallows and brown sugar in a saucepan and melt over medium heat, stirring until everything is melted together.

Pour melted mixture over popcorn and mix it up.

It starts out very warm and sticky and delicious – but hardens up as it cools.

There might be just a few calories in these – but that’s okay – you’ll burn them off watching all those athletes!

Let the games begin!

Brownie Batter Dip

Do you remember the Brownie Batter Dip I told you about last week?Dip

The one that was so good we couldn’t stop eating?

The one we dipped our strawberries and pretzels in?

And spoons.

And our fingers.

And even twizzlers?

Yep – that one.

Here’s the recipe.

Your welcome. πŸ™‚

Brownie Batter Dip

8 ounces cream cheese
1/2 cup butter
2-3 cup powdered sugar
5 tablespoons flour
5 tablespoons cocoa
2 tablespoons brown sugar
3 tablespoons milk
1 teaspoon vanilla

Beat cream cheese and butter. Add 2 cups powdered sugar and 1 tablespoon of milk. Mix well.

Add flour, cocoa, brown sugar, vanilla and another tablespoon of milk. Mix together.

Add powdered sugar and/or milk until the dip is the desired consistency.

Serve with pretzels, sugar cookies, strawberries, fingers or spoons.