Smoky Jalapeno & Bacon Poppers

Appetizers, Fun Stuff, Side November 7, 2025 Leave a comment
Smoky Links Appetizer

Smoky Links Appetizer

These smoky treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already:

Smoky Jalapeno & Bacon Poppers

12 fresh jalapeno peppers
12 slices of bacon
24 little smoky links
1 package of cream cheese (room temperature)
2 tsp paprika
1 tsp cayenne pepper
Sweet barbecue rub

1.       To start the construction of these treats you’ll first want to wash and trim the jalapeno peppers. I highly recommend wearing plastic food prep gloves during the trimming portion to keep the jalapeno oils from soaking into your skin.

2.      Trimming jalapeno peppers is a relatively simple task. Simply chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds.

4.       In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Fill a pastry bag with mix.

5.        Using a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.

6.       Top each one of the filled peppers with a little smokey sausage link.

7.       Wrap each of the smoky links topped jalapenos with a half slice of bacon, making sure that the seam is directly on top.

8.       Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon. Stop just short of going through the pepper, this will ensure the cream cheese will not melt through the hole.

9.    Mix ¼ cup brown sugar and ¼ tsp of cayenne pepper.   Season the treats with the sugar-based rub.

10.   Bake at 325 degrees for an hour or until bacon is crisp. Do not overcook – the peppers will become too soft and the cream cheese will melt all over your oven.

11.   Remove from oven, spread with a raspberry chipotle sauce, or brush on a sweet jam while hot. Let cool for about 10 minutes to set.

Moist Glazed Rum Cake for Holiday Desserts

Dessert November 1, 2025 Leave a comment
Moxy's Glazed Rum Cake

Moxy’s Glazed Rum Cake

I have made this delicious, moist, Bacardi rum cake on many occasions. It makes a dramatic ending to a holiday dinner or any meal. Use dark rum for this cake. After the cake is baked and cooled, spoon about a cup of rum glaze onto the cake. Continue to spoon and spread on cake until absorbed.

After the glaze has had time to soak into the cake, add about a cup of confectioner’s sugar to the remaining glaze to thicken. Drizzle the thickened glaze over the cake for a beautiful presentation. This cake is like eating a big glazed doughnut.

Ingredients
• 1 package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 small package of vanilla instant pudding mix.
• 4 large eggs
• 1⁄2 cup cold water
• 1⁄2 cup cooking oil
• 1⁄2 cup dark Bacardi rum

Ingredients for Glaze
• 1⁄2 cup butter
• 1⁄4 cup water
• 1 cup sugar
• 1/4 cup to ½ cup of dark Bacardi rum

Directions:
1. Stir together cake mix, pudding mix, eggs, water, oil and rum.
2. Pour batter into a greased and floured 10-cup Bundt pan
3. Bake at 325 in oven for 1 hour.
4. Cool 10 minutes in pan.
5. Invert onto serving plate and prick top with a skewer.

Make Glaze
1. Melt butter in saucepan.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat.
5. Stir in rum.
6. Brush glaze evenly over top and sides of cake.
7. Allow cake to absorb glaze.

Icing

1. Add a cup of Confectioners’ sugar to the remaining glaze. 
2. Drizzle on top of cake until all the icing glaze is gone.
3 Sprinkle with chopped pecans or walnuts (optional).

Sweet and Sour Red Cabbage for Special Occasions

Dinner Ideas, Side, Vegetables November 1, 2025 Leave a comment

Growing up in a household with German and Polish cultural influences, I developed a fondness for cabbage dishes. Among these, a traditional German red cabbage recipe stands out as a preferred preparation method. This dish involves simmering chopped onions with red cabbage until tender, incorporating sugar and apple cider vinegar to create a balanced sweet and sour glaze. The resulting vegetable side complements a variety of pork dishes, enhancing the overall culinary experience. This recipe exemplifies the rich culinary heritage of Central European cuisine, emphasizing the use of simple ingredients to produce a flavorful and versatile dish suitable for both everyday meals and special occasions.

Ingredients

  • 2 tablespoons of butter
  • 1 large red cabbage sliced thinly
  • 4 slices of cooked bacon, crumbled
  • 2 tablespoons of sugar
  • ¼ cup apple cider vinegar or red wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

Process

  1. Cut cabbage into quarters and then slice in thin slices, avoiding the hard core. Slice around it.
  2. Melt the butter in a large pot over medium heat.
  3. Add the onions and sauté until soft.
  4. Add the cabbage, toss to coat with the melted butter and onion. Cover pot and let simmer until slightly wilted. About 5 – 10 minutes. If the cabbage seems dry, add 1/4 cup of water.
  5. Sprinkle the sugar over the cabbage and toss to coat evenly. Add the vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  6. Cover and simmer until the cabbage is completely tender but not mushy. Stir often about 30 to 40 minutes total.
  7. Season to taste with salt and pepper.
  8. Sprinkle the bacon crumbles on top before serving.

Glazed Smokey Links – Appetizer

Appetizers, Fun Stuff December 28, 2014 Leave a comment

Glazed Smoky LinksWhen my children were small we would host our annual New Year’s Eve party with close friends and their children.  The kids decorated the playroom downstairs with streamers, balloons and New Year decorations.  The grown-ups would eat shrimp and fondue upstairs. At midnight the grownups would join the kids in the playroom, open champagne for us and sparkling cider for the kids and bring in the New Year complete with confetti and plastic champagne flutes.  We would pass around fortune cookies and the kids would eat the gingerbread house I made for the holidays.  The New Year always started off on the right note with smiles and friends.  The most popular appetizer among kids were the little smokey links wrapped in crescent rolls. Here is another smoky link recipe.  Pass these around at your party, they are sure to be a hit!  Happy 2015 I hope it is prosperous, healthy and safe for all of us!

Ingredients

  • 1 pound Bacon, Cut Into Thirds
  • 1 pound Smoky Links (small)
  • 1 stick Butter
  • 1 cup Brown Sugar

Directions

Preheat oven to 375F.

  1. Cut the bacon into thirds and wrap each link.
  2. Place all the wrapped links in a single layer in a baking dish.
  3. Melt the stick of butter, add 1 cup of brown sugar and stir until mixed well.
  4. Pour the butter and brown sugar mixture on the links and bacon.
  5. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy. Watch them carefully because they will burn quick because of the glaze.
  6. Remove from oven, remove from baking dish and place on a plate for serving.

Oven Cooked Potato Skins

Appetizers, Dinner Ideas July 18, 2014 Leave a comment

 

Oven Cooked Crispy Potato Skins

Oven Cooked Crispy Potato Skins

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions.

  • Yield: Serves 4 to 6.

Ingredients

  • 6 small to medium sized russet baking potatoes (total 3 pounds)
  • Olive oil
  • Canola oil or coconut oil
  • Kosher salt
  • Freshly ground pepper
  • 6 strips of bacon
  • 4 ounces grated cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced, including the greens of the onions

Instructions:

Preheat oven to 400°F

  1. Rub potatoes with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
  2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
  3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
  4. Increase the heat of the oven to 450°F. Brush or rub canola or coconut oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with kosher salt. Place on a baking rack in a roasting pan (do not use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
  5. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with chopped green onions. Serve immediately.

Baked Potato Skins

Appetizers, Dinner Ideas, Side May 26, 2014 Leave a comment

Loaded Potato Skins

Loaded Potato Skins

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. Don’t stop there, consider topping with sliced jalapenos, chopped chilies, black or green olives, diced tomatoes, shredded chicken, use your imagination! As an appetizer in restaurants, potato skins have been around since approximately the 1970s with T.G.I. Friday’s having documented making them as early as 1974. These skins are not deep fried as original recipes call for, they are twice baked at high temperatures; leaving the skins crispy and the meat tender.  I eat pot stickers as a dinner why not loaded potato skins?  Served as an appetizer or a main entree, make enough because they will go fast!

• Yield: Serves 4 to 6.

Ingredients

  • 6 small to medium sized russet baking potatoes (total 3 pounds)
  • Olive oil
  • Canola oil or coconut oil
  • Kosher salt
  • Freshly ground pepper
  • 6 strips of bacon
  • 4 ounces grated cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced, including the greens of the onions

Instructions:
Preheat oven to 400°F

    1. Rub potatoes with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
    2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
    3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
    4. Increase the heat of the oven to 450°F. Brush or rub canola or coconut oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with kosher salt.
    5. Place on a baking rack in a roasting pan (do not use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes.
    6. Remove from oven and let cool enough to handle.
    7. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with chopped green onions. Serve immediately.

Maple Bacon

Appetizers, Breakfast, Dessert, Dinner Ideas, Fun Stuff April 24, 2014 Leave a comment

maple baconMaple glazed bacon, who doesn’t love the smell and taste of bacon, dress it up with a coating of pure maple glaze and you have a gourmet dish or appetizer. Glazed maple bacon can add a savory note to desserts, just crumble the bacon into maple flavored frosting for cupcakes.  Or consider sweet and savory appetizers; wrap maple bacon around sweet potato slices, or asparagus before baking. Wrap around prawns or cream cheese stuffed jalapeno peppers, or small smokey links before baking. Maple syrup adds a sweet note to thick-cut bacon slices, which are obviously delicious served right  alongside pancakes, eggs or waffles.

Ingredients

  • 1/4 cup maple syrup (use the real stuff)
  • 12 slices good-quality thick-cut bacon
  • coarse ground pepper (optional)

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

  1. Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup.
  2. Lay the bacon on the prepared baking sheet. Sprinkle with pepper if desired.
  3. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.*Note: this cooking time is depending on the thickness of your bacon, keep an eye on it while baking so it does not burn, especially if using a thinner bacon.
  4. Remove the baking sheet from the oven.
  5. Lift the slices from the liner so they don’t stick after cooling. Cool for about a minute, transfer to a long platter to serve.

Beef Stew – Old Fashioned

Dinner Ideas February 16, 2014 Leave a comment

beef stewOld fashioned stew, the smell fills your house with mouthwatering aromas. The trick to good stew is seasoning the meat, browning the meat and of course what you add to the broth. The fun thing about stew is you can add any kind of vegetables you love to eat. My stews are usually full of onions, carrots and small red skin potatoes, I even add mushrooms, celery, and sometimes at the end of the cooking period I will throw in a box of frozen peas. My sauce will usually thicken as it cooks but if it does not, you can thicken it at the end of the cooking time with a roux. Search roux in the search box for instructions. I use boneless chuck for my meat because it becomes so tender when cooked it melts in your mouth. But you can use beef round.

INGREDIENTS

  • 3 pounds of boneless chuck *(pot-roast) cut into 1 inch cubes
  • ½ cup seasoned flour in a large zip lock bag as follows:
    • ½ cup flour
    • 1-1/2 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon garlic salt or powder
    • 1 teaspoon Old Bay seasoning (or paprika)
  • ½ cup vegetable oil
  • 2 large onions cut into quarters
  • One bag of mini carrots or 4 large carrots cut into chunks
  • About 6 small red skinned potatoes cut in half or 1 lb. of regular white potatoes quartered
  • 3 ribs of celery, cut into 1-inch pieces
  • 1 pound of mushrooms, cut into halves or quarters (depending on size)
  • 1 large garlic bulb, cloves separated and paper removed
  • 4 cups of beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons of Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper

DIRECTIONS

  1. Cut all your vegetables and gather into a bowl, set aside.
  2. In small batches place meet cubes in the zip-lock bag and shake to coat, remove from flour mixture and put on a plate until ready to use.
  3. Heat the oil over medium-high heat. Be sure the oil is hot (rippling but not smoking) before adding the meat in small batches. Brown meat on all sides, remove with a slotted spoon to a dish and add another batch of meat until all is browned.
  4. After the meat has browned, turn heat to medium low.
  5. Add the cut-up vegetables to the hot oil in the pan, there should be only about a tablespoon of oil left in the pan, if not, add and let get hot.
  6. Cook about 5 minutes stirring once or twice until lightly browned.
  7. Add the beef broth, tomato paste, and mustard, stirring to scrape up browned bits. Bring to a boil.
  8. Return the browned meat to pot, reduce heat to low.
  9. Cover and simmer for about 4 hours, or until meat is cooked through, and tender.
  10. Season to taste with salt and pepper.

Roux – What is it??

Dinner Ideas, Soup February 16, 2014 Leave a comment

Roux is used to thicken a broth, sauce or gravy. It is a substance created by rouxcooking flour and fat, traditionally butter, in equal amounts. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and dark brown in color, which lends much richness of flavor, albeit less thickening power. Central European cuisine uses lard (in its rendered form) or more recently vegetable oil instead of butter for the preparation of roux. Light (or “white”) roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. Darker roux is made essentially by cooking the roux longer. Darker roux, sometimes referred to as “blond”, “peanut-butter”, “brown” or “chocolate” roux depending on the color achieved, add a distinct nutty flavor to a dish

I use roux to thicken my soups where necessary, such as for Ham and Bean soup, I also use it in stews to thicken the broth or gravy. I use butter, the butter will darken the longer you cook it with the flour, I usually pull it off the heat just as it is turning light brown.

Always start with an equal amount of butter and flour.  Melt ¼ cup butter in a saucepan, add ¼ cup flour.  Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting. A white roux is done when the flour loses its “raw” smell and begins to develop a toasty aroma. If you desire a darker roux cook longer, stirring constantly, until the desired color.

If you’re not adding liquid, or adding to liquid immediately remove the pan from the heat and transfer the roux to another container to cool. Be very careful: the hot fat-flour mixture can cause painful burns. Refrigerated or frozen roux will keep well for up to two months and can be added directly to soups or sauces for quick thickening. Increase your recipe and you can freeze your roux in ice cube trays for future use.

Old Fashioned Ham and Bean Soup

Dinner Ideas, Soup January 5, 2014 Leave a comment

Ham and Bean Soup

Ham and Bean Soup

I came home from a visit back east to an empty refrigerator and 4 degree weather. I do not feel like making the 45 minute trek to go food shopping. Everyplace in Montana is at least 45 minutes away from anything. So I remembered I had ham hocks and a package of cubed ham in the freezer and decided to make a pot of delicious, hardy ham and bean soup.

The secret to any good soup is the stock from which it is made. So first, the ham stock should be made first before adding any other ingredients because it takes a few hours to get the ham flavor fully out of the ham hocks. I might also mention I didn’t have potatoes but I did have a can of small potatoes in the pantry. If you have left over ham from the holidays, you will need about 2 cups of cubed ham for the soup, I would use ham hocks rather than a ham bone, but the bone will work too. I also added barley to the broth for some extra body. My soup turned out wonderful. I know yours will too.

Ingredients

  • 2 ham hocks or a ham bone
  • Enough water to cover the ham hocks
  • 2 bay leaves
  • 1 medium onion chopped
  • 1 bag of dry navy, great northern, or cannellini beans, rinse well *1 cup of sliced celery
  • 1 cup of sliced celery
  • 1 cup or more of chopped carrots
  • 2 cups of cubed potatoes
  • 2 cups of chopped ham
  • 1/3 cup of barley (optional)
  • 2 chopped or grated garlic cloves
  • 1/2 cup chopped parsley
  • ¼ tsp pepper
  • ½ tsp nutmeg
  • 1 tsp salt

Directions

  1. Place ham hocks in a Dutch oven and cover with cold water
  2. Add chopped onion, celery, salt, bay leaves, and beans
  3. Bring to a boil and reduce heat to simmer – simmer for about 1.5 – 2 hours until meat is tender and can be cut off the bone.
  4. Remove meat from bones, discard the bones and cut meat into small pieces add to broth, remove bay leaves from the broth.
  5. Add remaining ingredients and simmer for about 45 minutes or until carrots are tender.
  6. Serve with crusty bread

*My mom never soaked her beans, I don’t presoak my beans either, I just add them to the water while the ham is cooking, they become soft and flavor the broth.