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Creamy Peanut Butter Fruit Dip
Great for Apples and Banana’s!
Ingredients:
- 1 (8 ounce) package cream cheese, softened
- 1 cup of peanut butter (I use Peter Pan)
- 1 cup of packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup of milk plus 2 tablespoons.
Directions:
In a Medium size mixing bowl combine all ingredients, except the 2 tablespoons of milk. Mix together well.
Once mixed well add the remaining 2 tablespoons of Milk (this just makes it a little more creamier and easier for dipping).
Serve with fruit, Apple or Banana’s.
Store in refrigerator.
This make a good batch. You can even use this as a frosting for cup cakes.
Starting the New year off right with a POP of a recipe.
Jalapeño Popper’s!
Not only are they Jalapeño Popper’s but they are bacon wrapped and a huge hit!
Ingredients:
- Jalapeños approx. 12
- Cream cheese (you can use block or tub cream cheese..both work just fine for me.)
- Package of Bacon (Cut in Half!)–You will not use all the bacon!
- toothpicks
Tip/Warning: Your skin might not tolerate Jalapeños. Avoid touching your eyes, nose…etc when making these. I alway’s wear disposable gloves just to be safe.
Directions:
1. Pre-heat oven to 350º
2. Remove the stems. I do this just by giving them a little twist.
3. Cut in Half Length wise.
4. Remove the Seeds and the veins. I do this using a melon baller. Taking care that all seeds have been removed.
5. Fill with Cream Cheese. I use my Icing Knife to accomplish this. Makes it go much faster.
6. Wrap each pepper with a half strip of the bacon. Start at one side on a slight angle and wrap around the entire pepper. Securing with a toothpick.
Continue until you have all pepper’s wrapped.
7. Bake for 25 minutes in a 350º oven. Depending on how crispy you like your bacon you can go longer. However, I wouldn’t bake longer than 35 minutes.
~Enjoy~
