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STUFFED JALAPENO POPPERS

Ingredients

24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

Directions

Cut stem end off peppers with paring knife. (wear plastic gloves!) Carefully remove seeds and white membrane. Mix cheeses together and stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry
2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately.

Yield: 24 poppers

Category: Appetizers

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SASSY SALSA TOSS

Ingredients:

2 cups shredded Monterey Jack cheese
1 avocado
1 medium tomato
1 (4-oz.) can Diced Green Chiles
3 green onions
1/2 cup sliced ripe olives
1/4 cup chopped fresh cilantro
1 cup Italian salad dressing

Dirección:

Combine cheese, avocado, tomato, chiles, onions, olives and cilantro in large bowl. Add salad dressing; stir to coat. Season to taste with salt and ground black pepper.
Serve chilled with tortilla chips.

Categories: Appetizers, Snacks

Trivia and Amazing Facts

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CARAMEL CORN

Ingredients

1 cup butter
2 cup brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1 tsp baking soda
6 quarts popped, unflavored popcorn
2 cups unsalted peanuts or mixed nuts

Directions

Melt butter; stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly. Boil without stirring;
5 minutes. Remove from heat; stir in baking soda and vanilla.
Gradually pour over popped corn, mixing well. Turn into 2 large cookie sheets and bake in a 250 degree oven for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and enjoy.

Yield: 5 quarts of caramel corn

Category: Snacks

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Cheesesteak Egg Rolls
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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (12.5 ounce) package frozen sandwich steak meat
1 (14 ounce) package egg roll wrappers
4 slices American cheese, halved
2 cups oil for frying, or as needed
1/4 cup ketchup

Directions

Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Nutritional Information

Amount Per Serving  Calories: 779 | Total Fat: 39.2g | Cholesterol: 106mg

Herbalife: Formula 1 Instant Nutritional Shake Mix

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Garlic Goat Cheese and Herb Crostini

Ingredients

1 baguette cut in one half inch slices
One half cup crumbled goat cheese
2 cloves garlic, minced
2 shallots, minced
One half cup extra-virgin olive oil
One half cup assorted fresh herbs finely chopped (rosemary, parsley, cilantro, dill and thyme are some that work well. You may choose others and adjust the taste to your liking).

Directions

Place baguette slices on ungreased baking dish and bake for 10 minutes at 350 degrees. Meanwhile, place remaining ingredients in a food processor and process until smooth. Remove baguette slices from the oven and spread mixture on each slice. Return to the oven and bake for another 10 – 15 minutes at 350 degrees.

The Skinny: Goat cheese is lower in fat than most other cheeses and you are also using olive oil which is supposed to be good for you.

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Appetizer — Potted Cheese

Ingredients

6 oz. Cheddar Cheese
One third cup butter
2 Tbsp. port or sherry
5 green onions, finely chopped
1 tsp. caraway seeds
2 tsp. dry mustard
1 tsp. Worcestershire sauce
One third cup walnuts, chopped

Directions

Finely grate cheese into a bowl. Add softened butter and mix well. Stir in port or sherry, green onions, caraway seeds, mustard and Worcestershire sauce. Mix well. Scoop mixture into a serving bowl. Cover with walnuts and press walnuts down lightly. Refrigerate for at least three hours. Serve with crackers and Melba toast.

The Skinny: You can probably get away with light cheese in this recipe. If you don’t want to use alcohol then just leave out the port or sherry.

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