Stuffed Jalapenos II

 This is my favorite stuffed jalapeno recipe. It is quick and easy and you can use fresh or pickled jalapenos. There is a debate at my house which is better. I prefer a fresh one and Aaron prefers a pickled one. 

2 cans pickled jalapeno halves (or about 12 fresh jalapenos cut in half and deseeded)

8 oz cream cheese, softened

1 lb hot breakfast sausage

Cook the sausage until no longer pink, and drain. Mix sausage with the cream cheese. Fill the jalapeno halves with the cream cheese mixture.

Stuffed Jalapenos I

 This is a recipe Aaron came up with years ago. It is a quick and easy appetizer.

2 can of pickled jalapeno halves

1 can refried beans

American cheese slices

potato topper

Fill jalapeno halves with refried beans. Place on a microwave safe plate. Tear American cheese to the size of the jalapenos and place on top of the beans. Sprinkle to potato topper on top. Cook in microwave 1-2 minutes until cheese is melted.

Smore's Bars

 This is a great gift in a jar recipe.

1 cup chocolate chips

1 1/2 cups mini marshmallows

1/3 cup brown sugar

1 sleeve graham crackers crushed

Layer ingredients in order in a wide mouth quart jar

To Prepare:

Empty jar contents in a bowl. Melt 1/2 cup butter, stir in 1 tsp vanilla. Pour over dry ingredients and mix well. Spread in a 9" square pan. Put in a preheated 350 degree oven. Cook for 15 minutes.

Instant Potato Soup Mix

This is a recipe that my mom has used for years for a fundraiser at her church.

1 3/4 cups instant potatoes

2 tbsp chicken instant bouillion

1 1/2 cups nonfat dry milk

1 1/2 tsp season salt

1 tsp dried parsley

1/4 tsp dried whole thyme

1/4 tsp ground white pepper

1/8 tsp turmeric

Mix all ingredients together. 

To Prepare:

Add 1/4 cup mix to 1 cup hot water.

The Best Lemon Bars

This recipe came from AllRecipes.com via Family magazine. It was a BIG hit when Cheryl made them for our church small group.

• 2 1/3 cups flour
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 2/3 cup lemon juice
• Powdered sugar, for garnish

1. Preheat oven to 350 F.

2. Beat together 2 cups flour, the softened butter, and 1/2 cup white sugar in a bowl with an electric mixer. Press mixture into bottom of an ungreased 9x13-inch pan. Bake until firm and golden, 15 to 20 minutes.

3. Whisk together remaining 1 1/2 cups sugar and 1/2 cup flour in a bowl. Whisk in eggs and lemon juice. Pour mixture into baked crust.

4. Bake until filling is set around edges and center is soft, about 25 minutes. Let cool completely in pan, about 1 hour; it will firm up as it cools. Dust with powdered sugar and cut into 24 pieces. 

(Bars keep up to 3 days, chilled, in an airtight container.)