Candy Bar Croissants

1 8.oz tube refrigerated crescent roll
1 tbsp. butter, melted
8 pack of miniature chocolate bars (I chose Hershey’s)
1 egg, beaten
2 tbsp. sliced almonds

Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange one mini candy bar on the wide end of the roll. Roll up from the wide end. Place point side down on a greased baking sheet. Brush with egg and sprinkle with almonds. Bake at 375 degrees for 11 to 13 minutes or until golden brown. They are best when they are slightly warm!...

Peanut Butter Cookie Bars with Nutella Glaze:

1 ½ cups flour
½ cup oatmeal
½ tsp salt
½ tsp soda
½ heaping tsp powder
1 cup brown sugar
1/3 cup sugar
½ cup butter
½ cup peanut butter
3 eggs
1 tsp vanilla

Cream the butter, peanut butter, brown sugar and sugar. Add the eggs and vanilla and mix well. Combine the dry ingredients and add. Spread into a greased 9X13 pan and bake in a preheated 350 degree oven for 30-35 minutes or until done (but still slightly soft in the middle). Allow to cool completely in the pan.

Nutella Glaze:

1/3 cup chocolate hazelnut spread (Nutella)
4 or 5 Tbsp powdered sugar
milk, enough to thin to desired consistency

Mix the sugar and Nutella until smooth. Add the milk, slowly until it becomes more of a glaze than a frosting.

Pour over the cooled bars, either before or after they are cut.

Chile Verde

Recipe from: http://www.craftskeepmesane.blogspot.com/

This is what you'll need:

3-5 lbs pork loin (I like tenderloin)
1 can diced tomatoes
1 can Rotel
1 can green chiles
dash of garlic powder

Put all of the ingredients into the crock pot and cook on high for 6-8 hours. Serve with cheese and tortilla. It's good with sour cream, lettuce and rice too!

Candied Jalapenos

Ingredients:

1 1/4 cup fresh jalape�o peppers -- sliced
1/2 cup sugar
1/4 cup water

Green food coloring -- optional

Directions:

Combine jalape�o slices, sugar and water in small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until jalape�os are cooked and liquid has boiled down to a thick syrup. Remove from heat and add 1 drop green food coloring, if desired, to tint syrup. Place in a clean jar and refrigerate.


Version 2 - 
Candied Jalapenos

These are awesome! I served them with Ritz crackers and cream cheese

• 4 lbs fresh jalapeno peppers, sliced
• 2 lbs onions, diced
• 1/2 cup vinegar
• 1/2 cup water
• 6-8 cups sugar
• 2 tablespoons mustard seeds
• 1 teaspoon turmeric
• 2 teaspoons celery seeds
• 1 tablespoon garlic powder
• 1 teaspoon ginger

1. Slice jalapenos into thin slices and dice onions(I would suggest a pair of rubber gloves for handling jalapenos. Personal experience.do not touch your face!) Remove some of the seeds to make this less hot. Place in pan with water and vinegar, bring to a boil, reduce heat and simmer about 10 minute or until tender.(Do not breathe fumes) Pour off most of the water and vinegar mixture, add the sugar and spices. Bring to soft candy temperature to completely dissolve sugar, about 10 minute Place boiling mixture into clean, sterilized jars, leaving 1/4 inch headspace. Adjust caps.

Version 3

Jalapeno Sweeties

(Candied Jalapenos)

4 lbs fresh jalapeno peppers sliced
2 lbs onion, diced bite size chunks
1/2 cup vinegar
1/2 cup water
6 to 8 cups sugar
2 tablespoons turmeric
2 teaspoons celery seed (optional)
1 Tablespoon garlic powder
1 teaspoon ginger

Slice Jalapenos into thin slices and dice the onions. ( I suggest wearing rubber gloves while handling the jalapenos and DO NOT TOUCH YOUR FACE!

Place jalapenos in pan with water and vinegar. Bring the pan to a boil then cover and reduce heat to low. Simmer unitl tender (about 10 minutes.) Remove the lid from the pan carefully and do not breath fumes. Pour off the water and vinegar.

Add the sugar and spices, bring to soft candy temperature to completely disolve the sugar.

Place boiling mixture into sterilized jars, leaving 1/4 inch headspace. Put on caps and place rings on loosely.

Tighten the rings, once the jars are completely cooled.

4 - Simple Candied Jalapeño Peppers


• 4 Jalapeño Peppers, cut into rings
• 1 cup granulated sugar
• 1-2 cups water

Cooking Instructions

1. In a saucepan, add sugar and water.
2. Heat over low heat until the mixture forms a syrup.
3. Add jalapeno slices and heat 3-4 minutes.
4. Remove the jalapenos and allow to cool.
5. Repeat by adding the pepper slices to the syrup until the jalapeno peppers are thickly candied.
6. Cool and serve!

5 - Candied Jalapenos

This makes a very tasty and spicy addition to almost any meal.
Ingredients

• 8-10 jalapeno peppers, sliced
• 1-2 cups water
• 1 cup sugar
• 1/4 cup vinegar
• 1 teaspoon ginger
• 1 teaspoon tumeric
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon garlic powder
• green food coloring

Cooking Instructions

1. In a saucepan, add sugar, vinegar, dry seasonings and 1 cup water.

2. Heat over low heat until the mixture forms a syrup. Add more water if syrup is too thick.

3. Add 1-2 drops food coloring, if desired.

4. Add jalapeno slices and heat 3-4 minutes.

5. Remove the jalapenos and allow to cool.

6. Repeat by adding the pepper slices to the syrup until the jalapeno peppers are thickly candied.

7. Cool and serve!

Best Brownies

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Izzy’s Black Bean Soup

In a food processor:

Chop: 1/2 cup White Onions
Chop 56 oz of Black Beans (rinsed) Chop until 1/2 beans are chopped

In a pot add:

Chopped Onions
Black Beans
32 oz of broth (Vegetable or Chicken)
2 Cups of Izzy's Salsa (or Chunky Salsa)
2 TBS Lime Juice
2 Cloves of Garlic/ Chopped (or 2 tsp of pre-chopped garlic)
1-2 TBS Frank's Hot Sauce (depending on how hot you like it)
1 TBS Salt
1tsp Cummin
1 tsp Corse Black Pepper

Mix it all up and bring to a boil. Turn down and simmer. For thicker soup, let it simmer for a while until it is where you like it!

Top with a spoonful of Sour Cream & Chopped Cilantro.

Enjoy!

Chicago Style Deep-Dish Pizza

An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray.

• 1/2 lb mild Italian sausage
• 1 red bell pepper or green bell pepper, cut into strips
• 1 thinly sliced onion
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 2 tablespoons pepperoni, thinly sliced and cut into strips
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 (10 ounce) package refrigerated pizza dough
• 1/2 cup pizza sauce
• 2 tablespoons parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

Preheat oven to 425 degrees.

Remove skins from sausage and cook in heavy skillet, crumbling as you cook. Remove sausage to plate covered with paper towel to drain.

Remove fat from skillet.

Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.

Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet. You may need to stretch slightly so dough comes up about 1 inch on the sides.

Spread dough with 2 tablespoons of the pizza sauce.

Spread half the vegetable filling evenly over and top with half of the sausage.

Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.

Top with half of the mozzarella cheese. Repeat layering again. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.