Monthly Archives: June 2016

Jalapeno Popper Ring

Jalapeno Popper Ring
Today, instead of a dinner dish, Jade and I decided to do a snack . ūüôā I think that the next time that we make it, I will use more bacon… or maybe tuna. I bet tuna would be really good!


  • 2 packages Pillsbury Grands Crescent Rolls
  • 3¬†jalapeno peppers, deseeded and diced (You may use more if you like hot)
  • 8 green onions, thinly sliced
  • 16 ounces of cream cheese, softened
  • 12 slices cooked bacon, crumbled
  • 3/4 cup mild cheddar cheese
  • 3/4¬†cup Monterey Jack cheese
  1. Preheat oven to 375 degrees and grease a pizza pan.
  2. In a medium bowl, combine the jalapeno, onion, cream cheese, bacon, cheddar cheese, and Monterey Jack cheese. Stir until thoroughly combined.
  3. Separate 1 can of crescent roll dough into 4 rectangles. On a large greased pizza pan, arrange the rectangles perpendicular to each other to form a cross. Corners of one side 0614161816should touch while leaving a square space in the center.
  4. Separate dough from the second can of crescent roll dough into 4 more rectangles. Arrange the rectangles into an ‚ÄúX‚ÄĚ that overlaps the cross, leaving an open circle in the center.
  5. Spoon the jalapeno popper mixture around the center of dough. Shape the mixture into a ring leaving about ¬Ĺ inch of
    dough in the center.
  6. Pull the overhanging dough from the outer edge towards the center and over the filling. Tuck and pinch the dough under the middle close the ring.
  7. Bake at 375 degrees for 15 to 20 minutes or until golden brown and thoroughly heated. Remove the crescent ring from the pizza pan to serving platter or cutting board. Cool 10 minutes before slicing.06141618210614161823

Cheesy Rotini

Cheesy Rotini

cheesy.rotiniTonight’s concoction is a cheesy rotini. I started with sauteed onions, mushrooms, and garlic in bacon grease. Then, I added flour, Dijon mustard, and milk to make a gravy. Next came the seasonings and sharp cheddar cheese to turn the gravy into a thick cheese sauce. Finally, I blended in crumbled up bacon, green peas and cooked whole wheat rotini noodles and cooked it all together on medium heat until I was satisfied. LOL. Jade is missing out on the good stuff tonight!


5 bacon slices
1 tablespoon butter
1 tablespoon olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1 cup milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups hot cooked rotini (about 8 ounces uncooked pasta)
12 oz package frozen green peas, prepared

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
2. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat.
3. Add onion; sauté for 5 minutes, stirring occasionally.
4. Add garlic; sauté for 30 seconds, stirring constantly.
5. Add flour, and sauté 1 minute, stirring frequently.
6. Stir in mustard.
7. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil.
8. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes.
9. Add cheese, salt, and pepper, stirring with a whisk until smooth.
10. Place pan over low-medium heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated.

I added celery salt and Italian seasoning when I put in the salt and pepper. I also increased the amount of cheese. Because of that, I had to use an extra splash of milk to keep everything smooth. Also, I included mushrooms with the onions.