Cooking Corner

Jalapeno Poppers

1 LB Italian sausage
8 oz. cream cheese (softened)
1 cup parmesan cheese
20 large jalapeno peppers

  Brown the sausage and drain the extra fat. Mix both cheeses and the sausage together (I had to melt the cream cheese for a little while in the microwave, but be careful not to burn it, that would be a DISASTER I’ve been there!)

  Wash then cut the peppers lengthwise and take out all the seeds and stem. (We used a spoon to gut them, but if you have grapefruit spoons that would work REALLY well!)
  Fill each jalapeno half with a spoonful of cheese mixture. (you want it to be heaping) Place on UNGREASED cookie sheet and bake uncovered at 425 for 15-20 minutes. Peppers should be light brown and bubbly.
Eat alone or with ranch dressing either way is DELICIOUS!
1 LB sausage
5 slices white bread
6 eggs
2 cups milk
1 cup cheddar cheese
1 t. salt
1 t. dry mustard
1 t. Worcestershire sauce

  • Brown and crumble the sausage, drain the extra fat.
  • Mix eggs, milk, cheese, salt and Worcestershire sauce in a blender (We use one of those stick blenders… only have to mess up one bowl its great! we use it for EVERYTHING)
  • Grease a 9” x 13” baking dish (we bust out the handy Pyrex for this)
  • Layer it up!!!  Sausage, bread (in cubes so it is fluffy…this is IMPORTANT) and then pour the mix over it making sure that all the bread is wet. Extra cheese goes on top to your liking.
  • Pop it in the oven at 350 for 30-40 minutes… (this is GREAT for company or to take to a neighbor or potluck. I like to make it the night before, refrigerate overnight and then just pop it in the oven while everyone is waking up and I'm getting the coffee brewing--SO EASY!)

NOTE: t.= teaspoon T.= Tablespoon (not to insult your intelligence just to save space and so somebody doesn't REALLY mess up if they didn’t know)
(You have to wait so we can have documented evidence of each dish)
Beth Moore 
Justin’s Steak Marinade