Baked jalapeño poppers

Once upon a time, long long ago, MrGillis and I had what you could call a “social life”- punctuated by events, friend type people and even the occasional late night.

On one such occasion- we had a potluck unBBQ and requested that people bring something different from the usual bbq fare.

A friend who had recently lost a lot of weight asked if we’d be ok with her bringing a “diet” food and we told her “of course!”, because this is free food we’re talking about.

Well, she brought with her a variation of these baked jalapeno poppers and they were a huge hit. They are a delicious, healthy version of a bar favorite that are fairly easy to make, if a bit time consuming until you get the hang of it.

So time to gather your ingredients.


This is my recipe to make 30 finished poppers.

What you Need:

  • 15 fresh jalapenos
  • 1 egg
  • 1 lime
  • Hard Sharp Cheddar Cheese
  • 2 Garlic Cloves
  • 1 package FULL FAT regular cream cheese
  • Japense Style Panko bread crumbs
  • Sour cream (pictured separately because I forgot to include it the first time)
  • Olive oil
  • Garlic Powder
  • Onion Powder
  • Cilantro
  • Salt
  • Pepper

Preheat your oven to 325 and get to work.

Step one is to split your peppers and clean them out really well. You can wear gloves when you do this to protect your skin, but I don’t honestly. I just rinse my hands in milk and then wash with soap and water before touching anything else.

Step two is to make the filling –

  • Soften the Cream Cheese in your mixer
  • Add in egg
  • squeeze in the juice from half your lime
  • add 2 tbsp sour cream
  • add crushed garlic cloves
  • add 1/4 cup shredded cheddar
  • season with salt, pepper, garlic powder, onion powder and cilantro to taste

I use probably 1/2 tsp each of the salt and pepper and then heaping 1/2 tablespoons of the garlic and onion powders… cilantro I literally just shake in until it smells like enough.

I know, I’m such a stickler for details. Wait, it gets better.

Step three is to mix your dry breading mix that you will coat your pepper with.


For this step, you need Plain Panko, Garlic and Onion Powders and Cilantro. Basically, throw a bunch of all of it onto a plate, blend together with your fingers and then move on.

Step four is to stuff your cream cheese mix into your peppers and then cover in your panko crumb mixture. Drizzle a very little amount of olive oil over the tops to keep the bottoms from burning… like 1 tsp or cap full….


Yeah, I know, super pretty.

Once your peppers are stuffed and covered with crumbs, throw those suckers in the over for at least 30 minutes. We like our peppers SUPER cooked so we’ve kept them in as long as a hour before. They really just get better.

On the other hand, if you like a firm pepper just cook for 20 minutes and then use your broiler to get the crumbs to the desired golden brown. img_2270

I eat them as is, but MrGillis insists that they HAVE to be dipped in pizza sauce (i’ve questioned his taste level for years.)

Either way, I hope you enjoy them and impress your friends for many nonbbqs to come.

Until next time, have a wicked good day.

Triple Chip Cookie Bars – AKA Death By Blondie

The first time I made these, my husband and I killed the entire  pan in 48 hours, after which he looked at me and said, never make those again.

Here we are two weeks later and not only am did I make them again, I’m going to share my recipe with you guys. (By the way, he looked at me, while devouring another piece of this and said, “Seriously, don’t make these. I don’t want this, but I DO”)


  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 1 cup room temperature salted butter
  • 3 eggs
  • 3 cups flour
  • 1 tsp vanilla
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • Chocolate chips
  • Peanut Butter chips
  • Butterscotch Chips


  1. Preheat your over to 350.
  2. This is a stiff batter, so I use my kitchen aid. Cream together your butter, vanilla and sugars
  3. Mix in one egg at a time, until all three are well incorporated.
  4. In a separate bowl, make a dry mix out of your flour, salt, baking soda and baking powder.
  5. Slowly mix your dry ingredients into your wet mix, and let this go until it is very well mixed together.
  6. Once your batter is complete, add in your chips with a spatula. I use Chocolate, Peanut Butter and Butterscotch to the tune of a cup and a quarter total.
  7. Spread into an ungreased 9 x 13 pan and bake for 30 minutes until the top starts to turn golden brown.
  8. Take it out of the oven, cover the pan in tin foil and bake for an additional 20 minutes or so until it passes the toothpick test.

I would post more pictures, but I was to excited to get this done. So I could eat it.  Priorities.

Lots of projects going on, as per usual. We have a production kitchen to finish, a garden fence to get up, a new chicken run to install, and about a million other things. I have an update blog in the works.

So until next time, have a wicked good evening.


Pumpkin bread

Its OCTOBER. I know, at this point, October is on its way out and November is creeping up the horizon, but we’re a busy family.

Along with having Izzy in Halloween themed outfits all month long so far, I have so seriously jumped on the bandwagon that is Pumpkin Spice. Call me a basic white girl. I don’t care.

This bread is Izzy approved, and if wrapped in tinfoil and stored in the fridge lasts for up to 7 days. Not that is ever lasts that long in our house. Most food doesn’t last very long in our house.


The arsenal of ingredients.

This recipe is a quick bread recipe, similar to my banana bread recipe, but it really kicks it up a notch in the spice department. The ginger and allspice combined with the cinnamon and nutmeg make it a fall explosion with each bite.

Start your oven up to 350 F and get your bread pan greased up. Gather two good size bowls, and get ready to get your two mixes going.

In the first bowl, Combine your flours, wheat gluten, baking powder, salt, spices and baking soda. Mix this until thoroughly incorporated.


In your second bowl, whip together your butter and sugar. Add your eggs, one at a time and then when that is well mixed, gently fold in the ENTIRE can of pumpkin puree.

Next steps pretty simple, but requires some muscle- this bread is thick. Dump all of the liquid mix into the dry mix and fold gently, or wind up with flour in your face.

Spoon the mix into your greased pan, throw it into the oven and bake like that for about 45 minutes. At that point, you’ll have to tent it with tinfoil to cook for an additional 15 minutes or so until done.

Once you take it out of the oven, let it cool in the pan for 10 to 15 minutes. Then get it out of the pan and onto a cooling rack for the rest of its cooling time.


Or really, just slice into and devour it in all its harvest spicey gloryness.

Pumpkin Bread


  1.  1 1/2 cup white flour
  2. 1/2 cup wheat flour
  3. 1/2 tbsp wheat gluten
  4. 2/3 cup sugar
  5. 2 eggs
  6. 1 can Pumpkin Puree
  7. 1/2 cup melted butter or oil
  8. 1 1/2 tsp baking powder
  9. 1/4 tsp salt
  10. 1/4 tsp baking soda
  11. 1 tsp ground cinnamon
  12. 1/2 tsp ground nutmeg
  13. 1/4 tsp ground ginger
  14. 1/4 tsp allspice
  • Set your oven to 350 F and grease a bread pan.
  • In a large bowl, mix together both of your flours, wheat gluten, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Create a well in the center.
  • In a medium sized bowl, whisk your melted butter and sugar together.
  • Next whisk in your eggs, one at a time.
  • Now, whisk in the entire can of pumpkin puree- mix very well
  • Switch to your rubber spatula and fold your wet mix into your dry mix, very gently.
  • Scrap the mixture into greased bread pan. Bake in oven for 40 minutes or so.
  • Take bread out of over, tent with tinfoil and bake for an additional 10 – 15 minutes or until a toothpick comes out clean of crumbs.
  • Let cool in pan for 10 minutes-ish and then allow bread to cool the rest of the way on a rack.

Well, that is that in a pumpkin shell.

We have a lot going on or else I’d try and type something cute. But until the next time this will just have to do- Have a wicked good night.

“Lactation cookies” is not a very cool name.

I love breastfeeding my little girl. I feel like a nature goddess earth mama, capable of performing miracles. However, it’s not as easy as that. I had to really work hard to get my supply going. I tried EVERYTHING that I heard that seemed at least a little reasonable. Including about 4 different cookie recipes. They all worked, but not for my taste buds.

The first had SO much butter that the cookies were oily. The second ended up kinda bland. The problems kept going from there. So I did what any competent adult would do. I started playing.

What resulted is a cookie that is kinda cake, kinda oatmeal bar, kinda trail mixish. But in the end, if it looks like a cookie, call it a cookie. A lactation cookie.

Sounds delish, right?

They totally are.

Even my husband eats them. And he knows what they are for. And he could care less.

That’s a winning recipe in my book.

So, for this recipe you will need the following ingredients:

  • 3 cups old fashioned oats
  • 2 cups flour- I use unbleached all purpose white.
  •  4 tbsp brewer’s yeast
  • 4 tbsp ground flax seed
  • 6 tbsp water
  • 1/2 cup softened unsalted butter
  • 1/2 cup applesauce
  • 1 & 1/2 cups packed brown sugar
  • 1/2 cup regular peanut butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup chocolate chips
  • 1 cup raisins

I like to get all my mixins together before starting.

Preheat your oven to 350. Don’t forget to do this, especially if your oven is a 30 year old electric oven that thinks it’s running 50 degrees hotter then it actually is.

I recommend this type of brewers yeast. It has a very mild flavor. I find this brand at an all natural grocer.

In a small bowl, combine brewers yeast, ground flax seed and water. It will become a thick paste. Make sure to mix this thoroughly.

Pretty appetizing, right?

In another medium bowl, mix together the flour, baking soda and salt. Put this aside for now.

I use King Arthur brand flour, store brand baking soda and Morton salt.

In a large bowl, combine the softened butter, applesauce and brown sugar. Use a blender on low speed to mix these together.

I regularly substitute applesauce for oil or butter in recipes.

We make our own applesauce every year. In fact, we noticed that apples are starting to ripen already. We have quite a few things we do with apples every year. But that’s some other time.

I think that a regular hand blender is best for this type of job.

Next is to add the eggs, and blend those in completely.

Those eggs are literally 24 hours old. Perk of owning backyard chickens

After those are mixed in, grab your yeast and flax seed mix. Throw that in and use your blender to mix well.

oh so yummy.

Now, put in the tsp of vanilla extract and 1/2 cup peanut butter. Use your blender, one last time and make sure this is all mixed in very well.

It gets better looking, I swear

Ok, so it’s time to to ditch the blender in favor of your handy rubber spatula. Mr. Gillis and I own 5 of these in different sizes and shapes, for good reason. They are awesome. I am personally obsessed with the fact that it’s one solid piece.

You want to have nightmares? Go grab your two piece spatula, and take it apart. Proceed to throw it away and go get yourself some silicone or rubber ones like ours.

Wait for it…

Fold it in, slowly at first so you don’t end up with a face full of flour. It will take a couple minutes, but soon it looks like this.

Almost normal looking cookie dough!

Put in the oatmeal, raisins and chocolate chips. Fold these all in until they are really well incorporated. And there is a lot of wiggle room with the chocolate chips and raisins. I think craisins and walnuts would be worth a try. Or butterscotch chips and pecans. Ohhhh, we have cinnamon chips that I think would be worth a try….

Just make sure you use the three cups of uncooked old fashioned oats. The dough needs the stability.

This is when it looks more granola bar then cookie to me

Once everything is all mixed in, get ready. This recipe makes a lot of cookies, so I bake a dozen and portion and freeze the rest. The cookies are best fresh so don’t make them all at once. Seriously. This yielded 77 cookies total.

Here it is, finally ready to be baked

Grab a spoon and dish out your cookies on a VERY LIGHTLY greased cookie sheet.

Bake in your totally preheated to 350 degree oven, for 12 to 15 minutes. While your cookies are baking, get out another cookie sheet, line it with freezer paper, and portion out cookies. Since you’re freezing them, you can put them a lot closer to eachother.

I ended up with three of these baking sheets full .

Check the cookies in your oven often after the ten minute mark. You want them to be brown at the edges before you pull them out.

Just out of the oven.

Let them cool on the pan for five minutes and then transfer them to a wire cooling rack. Enjoy one, or three, while still warm with a cup of coffee or tea.

Seriously, eat a couple of these right off the wite rack. they are best fresh and warm

Meanwhile, don’t forget your freezer cookies. I store mine in a Tupperware container. I’ve had them keep for up to three weeks, but that’s because I eat them by then, not because they go bad.

To cook the frozen cookies, heat your oven to 350. Pop the still frozen cookies on your baking sheet. Cook for 15 – 17 minutes or until edges are browned.
Do not let these cookie thaw before cooking.

So there you have it. I keep these around as a healthier-ish snack instead of grabbing for other stuff (I’m looking at you Nutella fudge). I still have a whopping 30 lbs to lose to get to my pre-pregnancy weight… But breast feeding is hungry business. So these help and I don’t feel so bad indulging a little.

Another way I pseudo indulge is my brunch smoothie. But I make it in a way that it’s super healthy. And that is the topic of my next blog- the art of making a perfect smoothie. It’s a little more complicated then throw stuff in a blender and smash some buttons. But I’m getting ahead of myself.

Until next time- have a wicked good day.