Bacon Jalapeno Popper Dip

Our bacon Jalapeno Popper Dip is one of our absolute favorite party and tailgate food. It’s a crowd favorite and is perfect just about year round.

I absolutely love making cream cheese stuffed Jalapenos, wrapped in bacon, and tossed on the grill. The only problem with making my normal jalapeno poppers is that it’s a pain in the ass to make and cook. It also makes one hell of a mess on my grill, which is really annoying. Because of the work and mess it makes, I normally only make these once or twice a year during football season. This Bacon Jalapeno Popper Dip was invented more as a necessity. I was looking for a much easier way to create the flavors of my normal jalapeno poppers without all the fuss. This recipe also feeds a heck of a lot more people too.


For this recipe, you’ll need bacon, jalapenos, pickled jalapenos, Monterrey jack cheese, Parmesan cheese, mozzarella cheese, cream cheese, mayonnaise, Ritz crackers, and some butter. Pretty much all of my favorite ingredients. Simply chop up all of the ingredients, put into a large mixing bowl, and mix well. Place into a 9×9 baking dish or small baking dishes like those in the photos. Sprinkle the top with some butter loaded crumbled Ritz crackers and Parmesan cheese. Bake in a 350 degree oven for 30 minutes and you’ll be the hit of your next party.

Bacon Jalapeno Popper Dip

Prep time: 

Cook time: 

Total time: 

Serves: 1 Dish

An inside out bacon jalapeno popper turned into a dip. A super easy party and tailgate favorite.
Ingredients
  • 1 lb of Bacon
  • 6 jalapenos
  • ¼ cup jarred/pickled jalapenos
  • ⅜ cup green onions
  • 1 cup shredded Monterrey Jack Cheese
  • 1 cup freshly grated Parmesan Cheese
  • ½ cup shredded mozzeralla cheese
  • 2 blocks of cream cheese
  • 1 cup Mayonnaise
  • 1 cup Ritz crackers
  • ¼ cup butter
Instructions
  1. Preheat Oven to 350 degrees F.
  2. Fry up bacon until crispy.
  3. Break up bacon into tiny pieces and too a large mixing bowl
  4. Finely chop the jalapenos, pickled jalapenos, and green onions
  5. Add the jalapenos and onions to the mixing bowl
  6. Add the Monterrey jack, half the Parmesan cheese, and the mozzarella cheese to the bowl.
  7. Add the cream cheese and mayonnaise to the bowl
  8. Mix the ingredients until thoroughly combined
  9. Place into a 9x9 backing dish
  10. Crumble the Ritz crackers into a small bowl and the remaining half cup of Parmesan cheese in a small bowl.
  11. Melt the butter in the microwave and pour over the ritz crackers and Parmesan cheese and mix well.
  12. Sprinkle the buttered Ritz crackers over the drip.
  13. Bake in oven for 30 minutes or until the Ritz crackers are deep golden brown.

 

 

Spicy Pretzels with a Kick

This recipe is a close relative of spiced crackers.  The only real difference here is the choice of spice add in used.  I prefer to keep the cayenne pepper out of my spiced crackers, but it pairs well with pretzels, at least in my mind.

Spicy Pretzels with a Kick pairs well with beer because of the kick.  I like to serve these when we are having a few folks over to watch football games.

These pretzels also serve well as hostess gifts just like Peppermint Crunch and Spiced Crackers do.

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Spiced Crackers

Spiced crackers have many versions and many names across the cooking blogosphere and home kitchens.  These are probably called “those crackers you make for Christmas gifts” more than any other name in my house.  But, these are good anytime and I didn’t want to ban them other people’s houses just during the holiday season.

These crackers are very easy to make and definitely more frugal than anything loaded with chocolate or nuts.  Packed into small baggies, the crackers make a great filler for a cookie tray that has a small space left and you are out of cookie cooking or candy making steam.

Larger containers of spiced crackers can work as a stand-alone hostess gift.  I have used these crackers for both purposes.

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Spicy Chicken Corn Chowder

This is a recipe that Sam and I have been doctoring and tweaking for years. It’s a cheese spicy soup that’s prefect for those nights you want something warm and spicy.

Believe it or not, it actually gets cold in Mississippi. Once temperatures dip below 60°, people start pulling out their super thick winter coats and women pull out their ugly ugg boots. You would swear everyone around here is preparing to climb Mt. Everest. Even though I don’t share the low tolerance of Mississippian’s cold weather, I do love a nice bowl of hot soup on a cool or chilly day. Especially while watching college football.

chicken-corn-chowder-body-2

This recipe is super easy and super tasty. It features chicken, corn, and cheese. How can it get any better than that. We have experimented with a variety of cheeses, but our favorite cheeses are what we have listed in the recipe. Also, feel free to omit the cayenne if you don’t want it spicy. Add more if you want it hotter. I typically make the recipe as is and then sprinkle in my cayenne in my own bowl. My wife doesn’t like a super spicy recipe. Anyways, I hope you enjoy the recipe and be sure to give it a go this fall.

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Sautéed General’s Chicken

General’s  chicken is a Chinese favorite, but we don’t always want heavy deep-fried food when we want Asian flavors for dinner. I also do NOT enjoy the task of cleaning up after deep-frying. Don’t get me wrong, I’ll do it, some things like fried mushrooms, fried chicken, and egg rolls are worth a mess.

We don’t call this General Tso’s chicken at my house. Number 1, we are not exactly sure how to say it and number 2 we can.

This chicken dish is kind of sweet and savory with a bit if heat at the end.  You can increase the heat in this dish by allowing the dried peppers to spend more time simmering in the sauce.  But be careful with the heat level you are looking for, I let this simmer for too long once and thought I had eaten lava.

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Sweet and Spicy BBQ Sauce

My Sweet and Spicy BBQ Sauce recipe doesn’t have a whole lot of family history. However, I love BBQ and this is one of my default sauces that I make for just about every party and gathering we host where we have something BBQ. My wife and I have experimented with this recipe for the last few years and its one we have settled on.

Even though we love this recipe and we consider it our standard, it’s something we still like to experiment with every now and then.This recipe is easily tweak-able and super friendly to experiment with. Want it less sweet? Back off the sugar. Want it more tart? add more vinegar. Want more heat? Add more cayenne. I tend to tweak this recipe based on what I’m cooking it with. For grilled foods like chicken and pork chops, I tend like to leave this recipe a little on the sweeter side. I like to use more vinegar when cooking fattier cuts of meat like brisket and pork shoulder. I think the vinegar helps balance and cut through the fat a bit better.

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Italian Beef

Here I go again with another recipe designed to cure a craving for a food that I can’t seem to find outside of the Chicago area.  There, Italian beefs were easily accessible at almost every pizza or hot dog place.  You can search high and low outside of that area and never find one.  Finding a good Chicago style hot dog is also another challenge.

These are nowhere near an original Italian Beef that can easily be found in that area.  Those are made with beef roasts cooked to rare in a flavorful broth, then sliced into thin perfection pieces of meat.  The meat is dipped back into that wonderful broth and slapped onto a sturdy Gonnella roll (which are unfortunately only available in and around the Chicago area grocery stores). Continue reading “Italian Beef”