Thursday, November 10, 2011

Recipe: Jalapeno Poppers

Y'all? I have been so. freakin. lazy in November. It's pathetic. Easy dinners, no crafting, no weddings so no gifts to make ... I mean, man oh man. I wouldn't be surprised if you all stopped following me by now.

What's that? There's still a few of you out there? Oh thank gooooooodnesssssssss!

Well, as a gift for your patience, here is a fun new happy-tizer recipe: jalapeno poppers. Yes, from scratch (well, scratch-ish. They're not frozen at least!). Yes, another pinterest find, from a blog called "From the Aisle to Aloha" (an east coast girl transplanted to Hawaii because of her husband's job ... sounds like a rough life, right?). I made them for our McKinney potluck today and, since they were long gone by the time I got through the line, I'd say they were a hit!


  • (2) cans crescent rolls
  • (1) 8 oz package neufchatel cheese
  • (4) fresh jalapenos
  • (1) package bacon*

*bacon is optional. but who doesn't love bacon?


  1. Preheat oven to 350
  2. Lay out the crescent rolls  and cut each one in half (should have 32 16 pieces once they're cut)
  3. Slice in half, then de-seed the jalapenos. Then cut them into bite size pieces (should be about 5 slices in a half of a pepper, so 40 slices total)
  4. Cut bacon into bite size pieces and fry (cut slightly larger than you think you might need, because the bacon will shrink up a lot)
  5. Place dollop of cream cheese (neufchatel cheese), jalapeno slice and bacon piece on the larger end of a crescent half (see photo)
  6. Roll the rest of the crescent together, gathering the sides to prevent anything from seeping out while cooking
  7. Repeat with all 31 of the remaining crescent halves
  8. Place the rolled up crescent pockets on a greased cookie sheet and bake for 10-15 minutes

Step 5
Hooray! Healthy alternative to a bar-food favorite. And "not too spicy" according to the hus.

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