Sausage and Cheese Stuffed Jalapenos

This is another winning recipe from my nephew, ranking right up there with his Easy Hamburger Stroganoff. Both are crowd pleasers.

There are endless variations of stuffed jalapenos, but this recipe focuses on a well-balanced blend of sausage, cream cheese, mozzarella, and parmesan. The jalapenos are sliced and deseeded, filled with a rich cheese-sausage mixture, and then baked until the cheese is golden and the peppers are tender.

Grab Your Ingredients

• 10-12 whole fresh jalapenos: They bring the heat and are an excellent carrying source for that cheesy, meaty filling.
• 1 pound of sausage: We always use breakfast sausage but you do you here. You can opt for milk, hot, or even flavored sausages like Italian or chorizo.
• 8-ounce block of cream cheese: This brings the smooth creamy texture that brings everything together.
• 1/3 cup shredded mozzarella cheese: Mozzarella melts beautifully and adds another level of cheese flavor and texture.
• 1/4 cup shredded parmesan cheese: A little shredded parmesan sprinkled on top adds a salty, tangy taste.

How To Make Sausage and Cheese Stuffed Jalapenos

1. Prepare the Jalapenos: Cut the jalapenos lengthwise and carefully remove the seeds and membranes. If you prefer your stuffed jalapenos to be milder, be very thorough when removing the seeds. After cleaning, place the jalapenos halves in a bowl of cold water to help mellow their heat slightly.
2. Brown the Sausage: In a skillet over medium heat, cook the sausage until it is browned and crumbled.
3. Make the Filling: Lower the heat on the skillet with the browned sausage and add the cream cheese and shredded mozzarella cheese. Stir the mixture until everything is well combined and the cheese is melted and smooth.
4. Prepare the Jalapenos for Stuffing: Remove them from the cold water, pat them dry with a paper towel, and place them on a cookie sheet lined with parchment paper.
5. Stuff the Jalapenos: Using a spoon, carefully fill each half of the jalapeno with the sausage and cheese mixture. The filling should be heaped slightly above the pepper for maximum enjoyment.
6. Top with Parmesan: Sprinkle a little shredded parmesan cheese on top of each one.
7. Bake: Preheat your oven to 350 degrees. Bake the stuffed jalapenos for 15-20 minutes or until the cheese on top is golden and the jalapenos are tender. The timing will vary based on your oven and the size of the peppers, so keep an eye on them during the last few minutes.
8. Serve and Enjoy: Once baked, let the stuffed jalapenos cool for a few minutes before serving. These are great on their own or with a dipping sauce.

Tips, Tricks, Comments and Questions

It’s important to choose the right jalapenos. For the most part, look for ones that are firm, smooth, and uniform in size. Smaller jalapenos will be spicier, while larger ones tend to have a milder flavor.

You can somewhat control the spice level. The heat level of jalapenos can be managed by removing the seeds and inner membranes. If you want some heat, leave a few seeds in the peppers. Conversely, soaking the peppers in cold water after slicing and cleaning the seeds and membranes out can further reduce the heat for a milder flavor.

This recipe is ideal for prepping ahead of time. You can stuff the jalapenos, cover them, and refrigerate them for up to 24 hours before baking. When you’re ready to serve, just pop them in the oven. Watch your time as they make it take a few minutes longer since your filling won’t already be warm when they go in the oven.

These stuffed jalapenos work perfectly with a variety of dipping sauces, like ranch, sour cream, or even a zesty lime dip. In the pictures, I’ve served mine with sour cream topped with Tijon, which is so good! They also work great alongside other appetizers like chips and salsa, guacamole, or wings.

Feel free to mix it up and make it your own. You can mix in other ingredients like crumbled bacon, diced onions, or even corn for added texture and flavor.

If you have leftovers- and that is a big IF! —store them in an airtight container in the fridge for up to three days. Reheat them in the oven to maintain the peppers’ crispness.

My family loves them, my friends love them…..I love them!

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Sausage and Cheese Stuffed Jalapeños

These Sausage and Cheese Stuffed Jalapenos are the perfect blend of spicy and savory – a crowd-pleasing appetizer for any occasion.

Author Jent

Ingredients

• 10-12 whole fresh jalapeños
• 1 pound of sausage
• 8 ounce block of cream cheese
• 1/3 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

Instructions

• Cut the jalapenos lengthwise and carefully remove the seeds and membranes. After cleaning, place the jalapenos in a bowl of cold water.
• In a skillet over medium heat, cook the sausage until it is browned and crumbly.
• Once sausage is cooked, lower the heat and add the block of cream cheese and all the shredded mozzarella. Stir the mixture until it is well combined and the cheeses are melted and smooth.
• Remove the jalapenos from the cold water, pat them dry with a paper towel, and place them on a parchment-lined cookie sheet.
• Using a spoon, carefully fill each jalapeno half with the sausage and cheese mixture. The filling should be heaped slightly above the pepper. Once all are filled sprinkle each one with some of the shredded parmesan.
• Bake in a pre-heated 350° oven for 15-20 minutes, until the cheese on top is golden and the jalapenos are tender. The timing will vary based on your oven and the size of your peppers, so keep an eye on them during the last few minutes.

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Finally, I can have toasted ravioli anytime I want at home. This is so easy and tastes amazing, just like at a restaurant.

Air Fryer Toasted Ravioli

Toasted or Fried Ravioli has long been a treat that only tasted perfect from a restaurant. Well not anymore, thanks to the inventor of the air fryer! I love some good deep-fried food but I’m not a fan of doing it at home!

Let’s be honest, I’m a poor housekeeper and deep-frying food is messy! But dang it’s delicious so I’m over the moon happy at how well air frying works!

Gather The Ingredients

• 2 eggs
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup panko
• 1/4 cup finely shredded/grated fresh parmesan cheese
• 1 14-18 ounce bag refrigerator ravioli any flavor you like
• vegetable oil spray
• marinara for dipping

How To Make Air Fryer Toasted Ravioli

1. In a small bowl add eggs and whisk until combined.
2. In a second bowl mix together the dry ingredients – Italian breadcrumbs, panko, and grated parmesan cheese.
3. Dip each individual ravioli into the egg mixture coating on all sides and then into the dry mixture, again coating on all sides.
4. Continue with each individual ravioli and place it into the air fryer basket or on the air fryer rack – being careful not to crowd too many in at once.
5. Give a quick spray with the vegetable oil to each one.
6. Air fry at 360° for 3-4 minutes, flip each ravioli over and spray again with vegetable oil and cook for an additional 3-4 minutes.
7. Don’t crowd your air fryer, if you need to you can fry in batches. Keep the finished ravioli warm on an oven-safe dish in the oven set at 200°.

Tips, Tricks, Questions, and Comments

I’m still in shock at how easy it is to make this at home and have it be this crispy and delicious.

Refrigerator vs. Frozen Ravioli

I have only used refrigerator ravioli for this recipe, but I have read and researched that you can use frozen. The question though is do you thaw it first? I’m here to tell you that I have not tried it but the research I have done is about 50/50.

Some recipes say that you definitely have to thaw and then others say not to. Just off the top of my head, I would thaw first. It seems to me like that would be the best way to get rid of any moisture in the ravioli that could keep it from getting crisp. But again, I have not used frozen and prefer using the refrigerator ones.

Dip It, Dip It Good

The ultimate dipping sauce for toasted or fried ravioli is of course marinara. I prefer to warm my up a tick in the microwave or on the stove before serving.

But if you are feeling a little extra then serve that fried ravioli with my Homemade Alfredo! It’s super easy to make and has just 4 ingredients. It’s easy to make ahead of time, just pull it out of the refrigerator and warm it up!

Make It A Meal

My Grilled Chicken Caesar Salad is super easy and the other night I had an idea. I replaced the grilled chicken and the Homemade Croutons with some of this fried ravioli. I used Rana Italian Sausage ravioli so that we had a meat source for protein and the fried ravioli made a great crunch substitute for the croutons.

The Air Fryer Debate

I do not have all the air fryer answers. As a matter of fact, I am on my third one, I do believe it is the best so far! What I have learned is that when you get a good one it is so worth it!

I have had a stand-alone air fryer I picked up for less than $30 at Rural King several years ago. It air-fried right on the money but kind of sputtered on me after what some air fryers might call a hard life in this house!

I wanted something with a little more room for bigger dinners and tried an air fryer toaster oven combo. My advice is, do not waste your money on that appliance. I read since that the design is not ideal for real air-frying. My best summary of all I read is that for an air fryer to truly air fry air needs to circulate more in a circular pattern in a smaller deeper space. Again I am no expert, this is from my own personal experience.

In an attempt to decrease my small appliance inventory and on the recommendation of my oldest daughter I went all in on a Ninja Foodi 6.5 quart. You guys, a small appliance hasn’t excited me this much in years!

Remember when Air Frying

Use The Rack! Air needs to circulate all the way around, so while recipes for air frying will have you rotate the food it still needs to be on a rack.

Using a little spritz of oil will help crisp up what you are air frying. It’s not a requirement but adds that extra texture that deep frying has. I use my vegetable oil, but a lot of people love olive oil for this. It’s a personal call so use whichever you have on hand or prefer.

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Air Fryer Toasted Ravioli

A few simple ingredients, a few minutes and you have a great appetizer everyone will love.

Calories 583kcal

Equipment

• Air Fryer

Ingredients

• 2 eggs
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup panko
• 1/4 cup finely shredded/grated fresh parmesan cheese
• 1 14-18 ounce bag refrigerator ravioli any flavor you like
• vegetable oil spray
• marinara for dipping

Instructions

• In a small bowl add eggs and whisk until combined.
• In a second bowl mix together the dry ingredients – Italian breadcrumbs, panko, and grated parmesan cheese.
• Dip each individual ravioli into the egg mixture coating on all sides and then into the dry mixture, again coating on all sides.
• Continue with each individual ravioli and place it into the air fryer basket or on the air fryer rack – being careful not to crowd to many in at once.
• Give a quick spray with the vegetable oil to each one.
• Air fry at 360° for 3-4 minutes, flip each ravioli over and spray again with vegetable oil and cook for an additional 3-4 minutes.
• Don't crowd your air fryer, if you need to you can fry in batches. Keep the finished ravioli warm on an oven-safe dish in the oven set at 200°.

Notes

Nutrition calculations based on cheese ravioli.

Nutrition

Calories: 583kcal | Carbohydrates: 67g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 350mg | Sodium: 1590mg | Potassium: 365mg | Fiber: 4g | Sugar: 6g | Vitamin A: 807IU | Vitamin C: 2mg | Calcium: 435mg | Iron: 6mg

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I love recipes that are super easy and this dip is a dump and eat!

It’s so easy and flexible, it is dip, not rocket science!

Fiesta Ranch Dip

I make this all the time for a snack! But the other day I made this batch to photograph just as Chris was walking in for the evening, I told him to grab a couple of beers and decided this would be supper!

I feel like I spend a lot of time worrying about making meals. You know what? We survived on dip and beers for supper, no one starved, no one complained and I enjoyed my evening!

Recipe Notes:

• Ro-Tel – you can’t mess this up! Use whichever can of Ro-tel you have on hand, or the one that sounds good to you. I’m amazed at how many variations there are and any will work!
• Corn – as long as you drain it, it will work! I used fire-roasted in the photographed recipe but pick one that your family loves. Mexi-corn will ad some peppers, fire-roasted or just plain corn.
• I garnished with green onions and some extra shredded cheese.
• The version I photographed doesn’t have black beans in it but man they add another delicious layer to this dip when added.
• I think this pairs perfectly with corn chips, but use your favorite dipping chip!

More dip recipes:

• Taco Chili Cheese Dip
• Crock Pot Chili Con Queso Dip
• Farmwife Crafts – Ugly Bean Dip

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Fiesta Party Dip

A super easy full of flavor dip for a crowd or for a snack, make-ahead or keep in the refrigerator for afterschool snacks.

Ingredients

• 2 packets Ranch Seasoning
• 16 ounce container sour cream
• 1 16 ounce can Ro-Tel
• 1 can corn - drained - any flavor you like works
• 1 cup shredded cheddar cheese
• 1 can black beans - drained and rinsed OPTIONAL

Instructions

• Mix all ingredients together in a bowl stirring to combine thoroughly.
• Serve immediately with your favorite chips or store in an air-tight container in the refrigerator.

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Ever have a recipe you just want to conquer? I have lots, but homemade crackers have always been close to the top. So while I may not make them every time I want crackers and cheese I love knowing this recipe tastes delicious and that I can make crackers when I want too!

Homemade Parmesan Dill Crackers

Homemade crackers have been on my list to make for a long time. The dough is super easy to toss together and you can literally add any of your favorite flavors. 

We LOVE dill weed and parmesan around here, so those were the flavors I knew I wanted. They did not disappoint!

So making crackers were just a tick harder than I thought, which might be why I put them off attempting for so long. Looking for a good arm workout, homemade crackers are for you!

When you roll out the dough and think it’s thin enough…..roll thinner.

And then after you’ve rolled it thinner and think you have it just right.

ROLL IT AGAIN EVEN THINNER!

We love dill in our potato salad, egg salad, and this crockpot chicken dish!

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Homemade Parmesan Dill Crackers

Full of flavor homemade crackers you can cut into any shape for a fun treat.

Ingredients

• 3 cups flour
• 2 teaspoons sugar
• 1-2 teaspoons salt parmesan cheese is salty and I also sprinkle salt on them before I bake them so remember that when you add salt to the dough
• 4 Tablespoons butter, melted
• 1 cup water
• 1/2 cup shredded parmesan
• 1 happy teaspoon dried dill
• additional flour for rolling out dough
• salt for sprinkling on top of crackers

Instructions

• In a large bowl combine the flour, sugar, salt, parmesan cheese and dill.
• Stir in the melted butter, then stir in the water - eventually using your hands to pull all the dough together - keep working it until all the crumbles in the bottom of the bowl are one big dough ball.
• Divide the dough into thirds to work with. Roll the dough with a rolling pin to about 1/8 inch thick, when you think the dough is thin enough - roll it out some more and then roll it out even more!
• Now cut into desired shapes or random shapes or pieces - I used a drinking glass for these.
• Lay the crackers you have cut on a lined cookie sheet and brush with melted butter or be lazy like me and give them a quick spray with butter spray. You can also add more shredded parmesan on top if you like. Also, sprinkle with a slight amount of salt - I just used table salt
• I work in batches of dough in thirds. I also save back the cut leavings from the batches to work together as a 4th batch to cut crackers from. This dough is very elastic and can get tough if you work it too many times.
• Bake in a pre-heated 450° oven for 7-13 minutes - this will depend on how much color you want, how crispy you want them and how thick you cut your crackers. This is a close watch bake, not something you can walk away from.

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Yes, I love bologna. A couple of slices on white bread with mustard and American cheese makes me happy. Fry that bologna and it’s just as delicious!

It literally just now occurred to me as I type that I love bologna and hate Spam. That is probably something a psychiatrist could spend hours on. I think it’s the ‘gel’ that is in the can of Spam that turns me off! But I digress, finding 300 words to let Google know I am a legitimate source on the subject of bologna is hard.

And can I add that I have my friend Sarah over at Farmwife Crafts for the addition of celery salt to this! I honestly would never of guessed that that would really put this spread over the top!

Bologna Salad Spread

So I’m gonna be honest, this is good as a sandwich but I absolutely love it with crackers! The crunch and salty of the cracker really make this one of my favorite snacks. I love a good snack that has protein, is easy and has tons of flavor.

The measurements for the bologna and ham for this recipe are after they have been ground in the food processor. I only have a small 2 or 3 cup processor and I love it. It is easy to store and clean, I just have to process in smaller batches than if I had a great big one.

This recipe calls for 2 cups of processed ground bologna, I use the 12 ounce Eckrich sliced bologna and it comes out to exactly 2 cups. I love to keep cubed ham around for quick dinner recipes like my Quick Ham and Green Bean Lunch so I use it also in this recipe.

You might also love my Simple Homemade Ham Salad!

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Bologna Salad Spred

A quick to make spread for dips or sandwiches.

Ingredients

• 2 cups bologna measured after processed in food processor
• 1 cup ham measured after processed in food processor
• 1 cup shredded cheddar cheese
• 5 hard boiled eggs - processed in food processor
• 1/2 cup mayonaise - Helmans is my preferred
• 1½-2 teaspoons celery salt
• black pepper to taste

Instructions

• Combine all ingredients in a large bowl.
• Serve immediately or store in an airtight container. Flavors blend and taste better after sitting in the refrigerator - so a great make-ahead snack or for get-togethers.

Notes

This is my favorite food processor - it doesn't take up much space and does exactly what I need it to do. It is a 2 cup model.

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Sliders are such an easy way to make a lot of sandwiches easily for a crowd or for an easy family dinner. There are so many easy versions out there, literally anything works!

I love nights like Taco Tuesday and Pizza Friday’s, it makes it easy to pick a meal. For me half the battle is actually choosing what we are going to have, so on Tuesday and Friday the cuisine of choice is already picked.

But it doesn’t mean you can’t shake it up a bit with “presentation”. So Pizza Friday’s can still be “pizza” flavor in sandwich form!

Hawaiian Pizza Sliders

These are so easy to make literally anyone can do it! I love to keep the ingredients on hand and the first person home on a busy evening can just throw them together. Super easy for kids to help and or be in charge of supper! Serve with a salad and it’s a full meal!

More Slider Recipes:

• French Onion Sliders from These Old Cookbooks
• Crock Pot Shoups Pork BBQ Sliders from Chasing Saturdays
• Roast Beef Sliders on Hawaiian Rolls from Plowing Through Life

More Friday Pizza Ideas:

• Easy Pepperoni Crescent Roll Calzones
• Easy Stromboli Sandwich

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Hawaiian Pizza Sliders

All the flavors of Hawaiian pizza on a Hawaiian Sandwich bun, easy to make and feed a crowd.

Ingredients

• 1 12 count package Kings Hawaiian Original Sweet Rolls
• 1 14 ounce jar pizza sauce
• 24 slices Canadian bacon
• 12 slices mozzarella cheese
• 12 pineapple rings I used canned pineapple, drained
• 1/2 cup butter, melted
• 1-2 Tablespoons Italian Seasonings

Instructions

• Slice the Kings Hawaiian rolls horizontally and place them in 9x13 baking dish.
• Take the tops off and set aside. Spread the pizza sauce evenly over the bottoms of the rolls, place 2 pieces of Canadian bacon, 1 piece of mozzarella and one pineapple ring on each roll.
• Place tops back on sandwiches and spread melted butter all over the tops and sprinkle with Italian seasonings. Cover baking dish with foil.
• Bake in a pre-heated 350° oven for 15 minutes. Serve warm!

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Every time I make this I’m shocked all over again at how easy this is! And that you can make it as simple or fully loaded as you want.

Keep it super simple and just follow the recipe below and you have an easy supper or appetizer for a crowd. But if you’re up for it you can totally customize this any way you like. Add mushrooms, peppers, onions. Honestly, anything you would put on a pizza or a sandwich would work.

Another note, I always use breakfast sausage for this but if you are an Italian sausage kind of person totally use that! But you might not want to add the additional Italian seasoning, but then if you want to you can! See, this is so easy to do the way that your family eats!

Easy Stromboli Sandwich

When I’m feeling extra fancy I butter the top piece of the French bread with about a Tablespoon of softened butter, sprinkle on extra grated parmesan cheese and a little extra Italian seasoning before I put it in the oven.

Other of our favorites in the “pizza” category:

• Easy Pepperoni Crescent Roll Calzones
• Instant Pot Pizza Sloppy Joes

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Easy Stromboli Sandwich

A simple recipe using a loaf of grocery store french bread, sausage, pizza sauce and cheese! What's not to love?

Ingredients

• 1 loaf french bread
• 1 pound sausage
• 1 teaspoon Italian seasonings
• 1/2 teaspoon garlic salt
• 1/4 cup shredded parmasean cheese
• 1 14 ounce jar pizza sauce
• 2-3 cups mozzerella cheese, shredded

Instructions

• Brown the sausage in a frying pan, once fully cooked drain very well
• To the drained sausage add Italian seasonings, garlic salt and parmesan cheese - stir to combine
• Slice the french bread loaf horitontally - I kind of make a slight "V" so my sausage and toppings sit down in the bread and not just fall off the bread
• Spread about 3/4 of the suace on the botoom piece of bread, top that with the sausage mixture, spread the rest of the pizza sauce on sausage and sprinkle all the shredded mozzerella cheese on top
• Place the top of the french bread on the sandwich and bake in a pre-heated 350° oven for 15-20 minutes.

Notes

When I'm feeling extra fancy and have time I spread a little butter on the top piece of the French bread sprinkle with some parmasean cheese and a little more Italian seasonings!

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I got this particular recipe from my husband’s cousin’s wife. She hosts the family Thanksgiving every year and these are always on the table. Cole has been begging me for years to get her recipe so I finally did, I can’t believe how easy they are and addicting!

Tips and Tricks and Ideas:

• I won’t lie these are coated in sugar, a lot of sugar. If you were inclined you could cut the sugar back a bit, but I’ll be honest the sugar is good!
• Kick it up a bit by adding a touch of cayenne pepper. It won’t take much but the sweet and heat are super good together. See my note in the recipe for this option.
• These need stirred every 15 minutes while in the oven, believe me it’s worth it!
• Not a pecan fan? Try mixed nut or cashews or walnuts!

Cinnamon Candied Pecans

A great way to make these a tick different is to add anywhere from a pinch to a 1/2 teaspoon of cayenne pepper to the cinnamon, sugar, and salt mixture before you put it on the nuts. Be careful and start light – cayenne pepper can get hot and heavy pretty fast.

I have people comment on my serving dishes which I have an unhealthy addiction too!  Amazon is my go-to, they are the Mud Pie Collection. I use my  Mud Pie Candy Dish all the time! I also love all the Mud Pie Cloth Napkins.

Other Snack Recipes:

• Cherry Chip Puppy Chow
• Easy No-Bake Energy Bites Base

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Cinnamon Candied Pecans

These Cinnamon Candied Pecans are a great addictive snack that everyone will love.

Ingredients

• 1 cup white sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 egg white
• 1 Tablespoon water
• 1 pound pecan halves

Instructions

• In a small bowl combine the sugar, cinnamon and salt and stir until well combined
• In a bowl large enough to hold all the pecans - first add the egg white and the water - whisk the egg and water until foamy and frothy
• Add the pecans to the frothy egg white mixture and stir to coat all the nuts
• Add the sugar mixture to the bowl with the coated pecans and stir to coat all the pecans really good
• Pour the coated pecans on a parchment lined large cookie sheet and spread out
• Bake in a pre-heated 250° oven - for 45-60 minutes - stirring nuts every 15 minutes and closely watching them for how brown they are getting and how dry. Mine took 45 minutes in my oven but every oven is different!

Notes

Optional: you can add anywhere from a pinch to a 1/2 teaspoon of cayenne pepper to the cinnamon, sugar and salt mixture before you put it on the nuts. Be careful and start light - cayenne pepper can get hot and heavy pretty fast.

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I’ll be perfectly honest, I know nothing about rum balls. Like, nothing at all. But when I found this Captain Morgan’s Gingerbread Rum I knew these had to be in my repertoire.

I also will choose white chocolate over chocolate every single time. Add making these with Ginger Snap cookies instead of Vanilla Wafters and BINGO, we got a winner.

Can we also just take a minute to admire my little Mud Pie sweets dish. My little rummy treats fit perfectly. And the sugar sprinkles sparkled even more against the white!

White Chocolate Gingerbread Rum Balls

Let’s talk ball size! Perfection is overrated, make these as big or small as want and don’t get obsessed with perfection! No one’s balls are perfect!

So obviously the most important ingredient in rum balls is the rum! These will be just as amazing with spiced rum if you can’t find the Gingerbread Rum.

I have to say that the sugar crystals I rolled the rum balls are a must! Festive colors, but the sugar perfectly offsets that rum flavor. But I’m sure if you know me at all you know I love all things sprinkles!

Gingerbread Rum in all the things:

• Gingerbread Soldier
• Gingerbread Baileys Holiday Cocktail
• Gingerbread Rum Bundt Cake

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White Chocolate Gingerbread Rum Balls

White chocolate, gingerbread rum, and ginger snaps in the shape of balls! And of course rolled in sugar sprinkles because that's how I roll!

Ingredients

• 1 cup white chocolate chips
• 3 Tablespoons light corn syrup
• 1/2 cup gingerbread rum
• 2½ cups ginger snaps - finely crumbled I put mine through the food processor but feel free to put them in a ziploc bag and beat them with a rolling pin!
• 1/2 cup powdered sugar

Instructions

• Put the white chocolate chips in a large microwave-safe bowl.

  Microwave in 20-30 second increments, stirring in between heating sessions, until the white chocolate is melted and smooth.
• As soon as the white chocolate is melted add the rum and the light corn syrup and whisk until all in incorporated and it's smooth.
• Add the crumbled ginger snap cookies and the powdered sugar, stir to combine completely.
• Scrap sides of bowl down and place a piece of cling wrap, saran wrap - directly on the mixture covering it completely and place in the refrigerator for at least an hour - can be longer.
• Once set up, roll into the size of ball you wish! I went smaller, but you do you!

  Roll into balls and then roll in colored sugar!
• Store these in refridgerator in an airtight container

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So one day while making my 2 Ingredient Beer Bread it occurred to me how awesome cheese would be. Then as I was getting the cheese out of the refrigerator I saw the jalapeño jar and grabbed it too. Of course then I was on a roll and thought tiny drop biscuits would get done faster than bread, which meant I could eat these that much sooner.

You are gonna want to use your favorite beer for this recipe because there will be just a slight beery taste. I’ve used both the Traditional Yuengling as well as the Light Yuengling which is my favorite beer to drink. So you can use either a light beer or regular!

Cheddar Jalapeno Beer Drop Biscuits

These are so super easy to make and while I love them with cheddar and jalapenos totally do your thing! Change up the cheese, forget the jalapenos. You could totally add bacon bits, that would be amazing!

I made these as drop biscuits but you could make this as a loaf just as easily and it would be every bit as delicious! Keep in mind this is a shaggy sticky dough, so these will have a rustic look.

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Ingredients

• 1 12 ounce beer
• 2 cups self-rising flour
• 1-3 Tablespoons pickled jalapenos-finely chopped your choice on how many depending on how much heat you want
• 1 cup shredded cheddar cheese Divided
• 1/4 cup melted butter
• Additional pickeled jalapenos for garnish

Instructions

• Combine the beer and self-rising flour in a bowl until mixed completely - dough will be shaggy or rough texture looking
• Carefully stir in ¾ cup of the shredded cheese AND 1-3 Tablespoons of the finely chopped jalapenos-depending on how much heat you like
• Drop by the Tablespoon onto a cookie sheet sprayed with non-stick spray
• Bake in a 375° pre-heated oven for 12-13 minutes, remove from oven baste each biscuit with the melted butter, top with a little shredded cheese and a piece of pickled jalapeno then place back in the oven for 3-5 more minutes

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