These are a little late, but at least I didn’t forget this week.
Jalapeno Poppers
Ingredients:
8 to 12 large jalapeño chiles
Vegetable oil, for frying
4 ounces cream cheese
3/4 cup shredded cheddar or Monterey Jack cheese
Salt
3 large eggs, lightly beaten
1½ cups bread crumbs
Directions:
Preheat the oven to 400°. Place the chiles on a baking sheet and roast, flipping once, until just softened, about 20 minutes. Transfer the chiles to a plate to cool. Cut a slit down one side of each from top to bottom. Using a spoon, scrape out and discard the ribs and seeds, being careful not to tear the flesh. Set aside.
Fill a medium, heavy-bottomed pot with enough oil to reach a depth of 1½ inches and heat the oil to 325° on a deep-fry thermometer. Combine the cream cheese, cheddar cheese and 3/4 teaspoon salt in a medium bowl and mash well with a fork. Spoon the cheese mixture into a resealable plastic bag with a corner snipped off to make an opening about ½ inch wide. Carefully pipe about 1½ tablespoons cheese mixture into each chile, then squeeze back together.
Place the eggs in one wide, shallow bowl and the bread crumbs in another. Roll each chile in the eggs, then transfer to the bread crumbs and press gently to coat, shaking off any excess. Repeat the egg- and bread-crumb-coating process to double-coat the chiles.
Working in batches, fry the chiles until deep golden brown, 2 to 3 minutes per batch. Using a slotted spoon, transfer the chiles to paper towels to drain. Season to taste with salt.
CRISP POTATO CHIP COOKIES
1/2 c. butter
1/2 c. brown sugar
1/2 c. granulated sugar
1 egg3 oz. (1/2 c.) chocolate chips
1/4 c. chopped nuts
1 c. crushed potato chips
1 c. flour
1/2 tsp. baking soda
Beat butter, sugar and egg until well blended. Stir in remainder of ingredients.Shape into 3/4 inch balls and place 2 inches apart on greased cookie sheet. Bakein preheated 350 degree oven for 10-12 minutes. Cool for 1/2 minute on cookiesheet. Then remove to wire rack and cool completely. Store in airtight container
