The peppers are loaded down with Jalapenos, and it is time to get them prepped to make poppers, one of our favorite appetizers.
Jalapeno Poppers
10 large jalapeños 8-ounces cream cheese softened 1/4 cup of breadcrumbs 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 1/2 cup shredded cheddar cheese 1/4 cup onions diced fine 1/2-pound bacon cooked and crumbled or whole (optional)
Make sure you are wearing gloves when working with any type of hot pepper. After washing them well, slice them in half trying to leave part of the stem on each side. It helps when handling them after cooking. Scoop out the seeds and set aside.
Soften the cream cheese in the microwave slightly and mix it together with all the ingredients. Fill each half with plenty of filling and top with the crumbled bacon bits or wrap with an entire slice of bacon.
I did not have any bacon for this batch of poppers, bummer! I put them onto a tray and froze them overnight before vacuum sealing them. This is a great way to have a few bags on hand to enjoy whenever the urge strikes.
Zucchini Patties
I found another zucchini hiding under the large leaves. I decided to slice it up, bread it, and fry it up enough to brown but not cook entirely. I put these on a tray and froze them also.
They always freeze well, and we enjoy them throughout the winter months. Once the eggplant is ready, I will do them the same way too.
The following day, I vacuumed sealed all the peppers and zucchini. I didn't have anything else to process for the day, so.....
I went for a drive and treated myself to a chocolate almond ice cream cone. It has been years since I stopped at Abbots for a cone. I was shocked to see the price on one, $6.00 for a single scoop with the waffle cone and sprinkles. Gee-Whiz!
Have a wonderful weekend everyone!
