Cooking with Coop
Bacon Wrapped Jalapeños Stuffed with Cheese
12-15 Jalapeños (small)
12-15 slices of bacon
¼C. pkg. cream cheese ( ½ cup)
½C. shredded cheddar/jack cheese
- Preheat oven to 400°
- PUT ON GLOVES then… cut each jalapeno in half lengthwise and remove seeds. (DO NOT TOUCH YOUR FACE OR EYES… You’ll burn your eye out! J)
- Keep jalapeno halves together.
- Combine room temperature cream cheese and shredded cheese in bowl and mix well.
- Fill each half of jalapeno with the cheese mixture and put halves back together.
- Place bacon slice on a flat surface and roll/wrap jalapeno up in the bacon.
- Place on a rack sprayed with cooking spray on a baking sheet lined with parchment paper.
- Bake at 400° for about 15 minutes or until bacon is crispy.
Cinnamon Baked Apples
- Apples (any kind; sweet are the best)
- Preheat oven to 350°.
- Cut apples into bite size pieces and place into a baking dish.
- Sprinkle with cinnamon and stir.
- Add enough water to cover the bottom of the baking dish.
- Bake covered with tin foil for 30-40 minutes or until apples are tender.
DONE!!! Healthy, delicious an NO SUGAR!!!
Mini Bacon Cheeseburger Appetizers
- Ground meat
- Leaf lettuce
- Grape tomatoes
- Cook bacon and cut into 2” pieces
- Cut cheese into 1” squares
- Using a small amount of meat, roll into 1” meatballs.
- Press hands together to make them flat; they should be a little bigger than a quarter.
- Cook in a skillet on medium heat for about 2-3 minutes.
- Flip them over, cook another minute, place the cheese pieces on top and cover with a lid until the cheese melts; about 1 minute.
- Remove from heat.
- Cut tomatoes in half.
- Slide the round end of the tomato onto a toothpick.
- Fold a small piece of leaf lettuce in half and slide on the toothpick.
- Add the bacon
- Add the mini cheeseburger.
Tomato, Basil, Mozzarella, Pepperoni Appetizer
- Grape tomatoes
- Mozzarella balls; I buy the marinated ones
- Fresh basil
- Slide a tomato on the toothpick
- Fold a basil leaf in half (or quarters if the leaf is huge)
- Fold the pepperoni in quarters
- Slide a mozzarella ball on the end.
- 1 jar of Queso cheese (mild or medium)
- 1 lb. of ground beef or ground turkey
- garlic salt
- chili powder
- OR 1 pkg. taco seasoning mix (mild or medium)
- Brown the meat in large pan or skillet until done.
- Drain off the excess liquid.
- Add the packet of taco mix to the meat.
- Add about ¼ C. water.
- Mix well, simmer for about 15 minutes.
- Take the lid off of the jar of queso…. ?
- Put the jar of queso cheese in the microwave for about 2 minutes.
- Pour in the meat mixture and stir well.
Good I.Dee: To keep it warm, transfer it to a slow cooker and turn it on warm.
Pear-Cranberry Deliciousness Sauce
Make this the night before Thanksgiving; it will be nice an chilled.
- 1 (12oz.) package of fresh cranberries
- 3 medium pears Buy these at least a 5 days before Thanksgiving so theywill be ripe.
- 1 C. sugar
- ¾ C. water
- 1t. ginger
- ¼t. cinnamon
- 1/8t. salt
- Peel, core and dice the pears.
- In a medium pan, combine all the ingredients.
- Cook over medium heat, stirring occasionally until berries pop about 20-30 minutes.
- Transfer to a small bowl and refrigerate.
Subscribe to Kathy Cooper’s Sunny Funny Creations YouTube Channel
For all things delicious, crafty, creative & fun!
Halloween Cake Pops
- 1 Cake (already baked and cooled)
- ½ -1C. Frosting
- 1-2 packages of CandiQuick chocolate
- Sucker/cake pop sticks
- Baking sheet(s)
- Parchment paper
- Crock pot filled halfway with water
- Medium bowl
- Halloween/Fall sprinkles
- Chocolate toffee
- Crushed peanuts
- Cake pop bags
- Bake the cake and let it cook completely
- Crumble cake in a large bowl.
- Add ½ cup frosting, mix well; add additional frosting until the cake is no longer crumbly, but be careful not too add too much. You DO NOT want a frosting pop, you want a CAKE pop!
- Roll all the cake mixture into1-2” cake balls and place on a plate.
- Melt chocolate candy quick according to the package directions in a medium glass bowl.
- Place in the crockpot, making sure NO WATER gets in the chocolate (the bowl should be large enough to sit on the rim of the crockpot).
- ***TIP***-WASH YOUR HANDS BEOFRE YOU HANDLE THE SUCKER STICKS!! Otherwise your sucker stick will end up looking “dirty”!
- Take a sucker stick dip it in the melted chocolate and put it in the center of each cake ball.
- Place in the freezer for at least 30 minutes.
- Get your toppings ready; put different topping on separate plates or in separate areas on parchment paper.
- Carefully dipped cake pops the bowl, coating them thoroughly with the chocolate.
- Let excess chocolate drip off .
- Coat with your favorite sprinkles, toppings or decorations!
- Let set.
**TIP** If you are using white/vanilla candy coating, use white or yellow cake & frosting for your cake pop.
Chocolate Dipped Halloween Pretzels
- Pretzel rods
- CandiQuick chocolate and/or vanilla dipping coating
- Tall glass(es)
- Parchment paper
- Paper plates
- Pretzel bags
- Halloween spider/bat plastic rings
- Halloween Sprinkles
- Finely chopped peanuts
TIP: Stay away from the heavier cupcake candy decorations, they are too heavy and won’t stick to the pretzel.
- Melt the chocolate in the tall glass in the microwave according to the package directions.
- Lay the glass on its side to get the chocolate to run down the side of the glass.
- Pour your toppings on separate individual plates in a horizontal line wide enough for the coated pretzel to fit.
- Roll the pretzel rod lightly in the chocolate holding the glass on its side making sure to coat the whole pretzel without over coating it. Turn the glass and the pretzel vertically letting the excess chocolate drip into the glass; twist the pretzel slowly to get off the excess.
- Lay the coated pretzel in the topping on the plate and sprinkle the top and sides of the pretzel with more. DO NOT TOUCH IT FOR AT LEAST FIVE MINUTES.
- Repeat using all your different toppings.
**TIP: After dipping, set the pretzel on the plate with one end on the edge of the plate so the other end is the only part of the coated pretzel touching the plate. This keep the “flat” look to a minimum when it dries.
To add vanilla swirls (or chocolate swirls to a vanilla coated pretzel), after dipping, let sit for about 5 minutes, then using a spoon, lightly stream your swirl flavor over the cooled pretzel.
- Let set for 24 hours
- Slide them gently them in pretzel bags, tie with a ribbon and decorate with a spider ring!
Gluten-Free Pumpkin Bread
- 3 ½C. Pamela’s Gluten-Free flour Mixture
- ¼ C. sugar
- 1 pkg. yeast
- ¾ C. warm water
- ¼ C. melted butter
- ½ C. vanilla almond milk
- 3 eggs
- In a small bowl or measuring cup combine warm water and yeast. (The water should be between 110-115 degrees; which is pretty much hot tap water. I would not microwave it, it’ll be too hot! Let the yeast dissolve in the water while you measure your dry ingredients.
- In a medium mixing bowl combine flour, and sugar
- Add butter, milk, eggs and yeast mixture
- Mix dough for 5 minutes using a standing mixer (if you are using a handheld mixer, the dough will climb up the beater, be sure to use a spatula to push it back down into the bowl) If you are using a Cuisinart food processor then it only takes about 15-20 seconds. The dough should be soft, thick and sticky.
- Spray a loaf pan with cooking spray
- Spread batter evenly into the loaf pan and smooth the top with your spatula.
- Spray a piece of plastic wrap and lightly place it on top of the loaf pan.
- Allow dough to rise for at least an hour and a half- sometimes I let it rise for two hours. It should be a bit over the top of the load pan. During the last 15 minutes or so, preheat the oven to 350°.
- Remove plastic wrap and bake for 55 minutes. If the crust begins gets dark too quickly, cover the loaf loosely with tin foil.
- Remove the bread from the oven and let it rest about 10 minutes.
- Turn it onto a wire rack to cool.
- Allow the loaf to cool completely; store at room temperature for two of three days, or slice and freeze. Do not refrigerate!