My mom is always telling me about “recipes” that she invented. Salad dressing, mixing dip mix in sour cream… sure, you made something, but that doesn’t quite qualify as a recipe. That’s kind of how I felt about this salad. It’s just a salad of BLT ingredients. Of course, it was really good, because I love a BLT, but I don’t think I’d search for the book on my shelf to make it again. That said, the dressing (which really was a recipe with some interesting ratios I’ve never seen before) was PHENOMENAL. The herbs gave it a rich and almost sharp flavor, and I found myself using the leftover dressing on everything from fish to crackers. That part I would definitely make again!
Rating: 2 out of 10
Make Again? Just the dressing
Football season is here!
Despite the fact that I love frosting so much, I tend to eat a very healthy diet on a day to day basis. I stay active and eat right, and it gives me energy to do everything that I want.
One thing that I cannot understand is football snacks. Whenever football season comes, all of a sudden you see field-themed chips, nachos, fat-covered carbs bombs. All you’re doing is sitting there! You don’t need 1500 calories of empty, greasy carb to fuel your football passion.
These snacks fix that problem. They are simple, they are cheesy, they are beyond addicting. And the best part – they are low carb. That means that you can eat them guilt free!
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won’t even miss the chips!
Prep Step! Measure out your ingredients. Preheat your oven to 350°F.
Prep the peppers! First, with a paring knife, cut the peppers in half so that you get two tall and deep halves, not the shallow ones.
Next, cut off the stems by making a “V” shape around it with your paring knife.
Finally, placing the blade of your knife flush with the pepper, cut off the veins.
Line up the peppers on a baking sheet lined with aluminum foil. If some of them tip over, slice a small piece off of the bottom to make it flat.
Make the filling! Beat the cream cheese in a stand mixer on high for three minutes.
Grate the cheddar cheese into the bowl and mix until incorporated.
Tip: Don’t want to take the time to grate? Buy shredded cheddar, and give it a few chops to make smaller pieces.
Add the spices and mix until incorporated.
Carefully mix in the bacon pieces.
Stuff the peppers!
Add about 1 Tablespoon of the cheese mix to each pepper, enough so that it is full. Careful, though – you don’t want to add too much, because then it will melt out in the oven.
Bake at 350°F FOR 20 minutes.
Serve with some greens for an added health benefit!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: about 30 pepper halves
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won't even miss the chips!
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 4 BIG Burgers
This flavor-packed burger pairs well with the light crunch of coleslaw and the tang on fried pickles. It is best enjoyed relaxing outside with family and friends!