Jalapeno Poppers

So you wouldn't think that I would be eating these after being sick. Well... that's because my sickness is pregnancy and I don't eat normal people food. This is what we had for dinner last night with a baked potato. I know, it is odd. But it was delicious.
This pregnancy has really gotten in the way of my cooking. The thought of food makes me nauseated, which makes me sad. I don't want to spend a lot of time in the kitchen because the heat gets to me. It's a pain.
Anyway, back to deliciousness. Our local store had these enormous jalapenos on sale for sure cheap and looked so inviting. I knew we had to make these. My friend, Amy, introduced me to this recipe. It is delicious, simple, and fast. My favorite things about a recipe lately. Try them! They are perfect for a party!

Jalapeno Poppers 

4 jalapenos
1/2 cup cream cheese
8 slices of bacon
Olive oil or cooking spray

Cut jalapenos in half, including stem, so each half has a little stem handle. Scoop out seeds and veins. the more vein you leave, the more spice you have.
Drizzle olive oil on pan and rub pepper halves in it - both sides. Or, I just spray w/ cooking spray.
Warm up cream cheese in the microwave for about 20-30 seconds.
Load each half with a tablespoon or so of cream cheese. (My jalapenos were enormous so they took a little extra - I'm not complaining.)
Cook bacon until just before crisp, you can use a microwave tray nuke for about 4 minutes.
Immediately roll bacon around stuffed pepper, securing with a tooth pick if needed. Bake in hot oven (500 degrees or so) or on broil for a couple minutes until they're hot and the bacon is crispy.

If you prefer soft peppers, you can bake the longer or just broil the peppers to your desired softness for a few minutes before you stuff them then follow the above directions.

Sick...

So I have been sick this last week so food has not sounded good. My poor husband was struggling for dinner every night. Plus, I haven't been to the grocery store in over a week. We don't even have bread.
But things are looking up - I did go to the store today. I promise a delicious recipe next week.

Apple Butter

A woman in our ward has a small orchard but does not sell her apples or pears. She and her husband just let as many people that want to come roam their orchard and pick to their hearts content. Lou was in heaven eating the apple straight from the tree. I wish I would have brought my camera. Between that and the two cats, it was better than any park or playground she had ever been to.
I am not a big canning person and don't have the tools to make large amounts of applesauce or apple pie filling. So, I brought one bucket. Lydia ate her fair share - asking for an apple every day until I made this butter.
This apple butter is one of the easier recipes I found - no need for making applesauce before hand. Plus, your house will smell delicious for at least a day. If you are lucky like me, you will do it overnight and literally dream about it. This is a very adaptable recipe - use the spices you like or the ones in your house.
Oh, and happy Apple Month!

Apple Butter

1 crock pot almost full of peeled, cored, and chopped apples. (I have a 2.5 qt size)
3 cups sugar
1 Tbsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3/4 cup water

Place all items in crock pot, stir until combined. (If it is easier, use a large bowl to mix then dump in the crock pot... that's what I did.) Cover and cook overnight on low. If desired, blend until desired texture.

Tips:

1. Depending on the juiciness of your apples your butter may be more liquidy or a little dry. If you need to add liquid, add a touch of water or apple juice. If you need to remove some liquid, turn crock pot to high with the lid off until desired texture. (This was the case for me, I left my lid off for about 4 more hours... they were really juicy.)
2. Sorry - I was just peeling away at the apples and didn't really notice how many it took to fill the crock pot, my guess - about 10 to 12.
3. Use like you would use a jam - on toast, baked goods, as a filling, on a spoon...

What's in Season - October

 image via

It is no surprise that this delicious gord is in season. But now that our farmer's markets are closing - it is still nice to see what's at it's peak and what will be cheapest this month in our grocery stores.

Here's what's in season in October:
Beets
Brussel Sprouts
Eggplant
Cauliflower
Endive
Escarole
Fennel
Potatoes
Spinach
Winter Squash
Sweet Potatoes
Turnips
Apples
Raspberries
Cranberries
Figs
Pomegrantes