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Found 7 results

  1. This is a fantastic snack for game day or any other occasion where you need some finger food with a little extra KICK! The Atomic Buffalo Turd as interpreted by ME! Start out with a batch of nice sized jalapeno peppers and slice the tops off as shown. Slice each pepper lengthwise as shown. Remove the spines and rinse the peppers out. Fill each pepper half with cream cheese. If you want extra kick you can mix in cayenne pepper with the cream cheese or you can add anything else you may want to the cream cheese to change up the flavor. Place one little smokey smoked sausage on eac
  2. Homemade New Orleans Creole Cream Cheese & Ice Cream Heading into this 4th of July I had been thinking about traditions growing up in New Orleans and recalled creole cream cheese ice cream. Now the coincidence here is that I was at Costco on July 2 and they had evidently overstocked on many pallets of whole milk (sell date 5 July) and were selling it at 97 cents a gallon. The light bulb in my head went so bright it burned out instantly. 5 gallons went in the buggy. Two at least for making creole cream cheese and the creole cream cheese ice cream for the 4th of July. The other gallo
  3. I start out by cutting the tops off, I then remove the core & seeds and then cut them length wise. For filling I use Laughing Cow Creamy Swiss wedges (1 wedge for every Jalapeno) and mix it with Green Onion & Bacon Crumbles to taste. If my Jalapenos are large enough I add a cooked chicken tender strip and wrap with a strip of Bacon. (Toothpicks as required) I cook them direct for about 5 to 10 minutes and then indirect for around 25 to 30 minutes depending on my grill temp. (Until Bacon is done) Always a big hit.
  4. Good grief. What day is it again? I can't believe I'm over halfway through my 30 days and I haven't even begun to touch the list of things I still want to make. Wow. I took two chicken breast halves, butterflied them, and pounded them flat. Mixed together some cream cheese, salt, pepper, minced garlic, and minced jalapenos. My initial idea was to roll the breasts, but I wound up more folding them over a dollop of cream cheese, rather than spreading and rolling. Once they were folded over and secured at each end with toothpicks, I wrapped each breast in 3 pieces of bacon, also secured
  5. So I entered a pie contest and wanted to share my entry over here. Here are most of the ingredients. Made up some graham cracker crust. After smearing my CI pie pan with some butter flavored Crisco I press in the crust. Made up a bacon weave and placed it on the kamado. Because I couldn’t flip the weave I placed my bacon press on the burner for 10 minutes. After it’s smoking hot I placed it on top of the weave. While that cooks I prep my jalapeños. On the grill they go for 15 minutes
  6. 8 oz cream cheese 1 tbs cajun seasoning 2 tsp garlic powder jalepenos, maybe 15ish sliced and "boated" (seeded) about 15 slices of bacon cut in half mix cream cheese, cajun seasoning, and garlic powder fill each jalepeno half with mixture and wrap with bacon. use a toothpick to hold together. put on grill and grill until bacon is done. Enjoy!!
  7. Smoked Salmon Stuffed Jalepenos 1 12oz. Salmon (Apple Wood Smoked) 2 8oz. Tubs Cream Cheese 1 Bundle Green Onions Salt - To Taste Pepper - To Taste Parsley- To Taste Jalepenos I smoked the salmon the night before and chilled it overnight. I then chopped the salmon very fine and put it in a mixing bowl with the rest of the ingredients and mixed for 2 minutes. Chill. Halve jalepenos and remove seeds. Try to leave some of the stem so they are easier to take from grill. Stuff jalepenos and grill for about 5 minutes or until cheese is darkening and bubbling. You can also serve the salmon spead
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