Spice up your summer cook outs with a jalapeno popper pasta salad. Made with jalapenos, bacon, cheddar, cream cheese, and Woeber’s smoky bacon mayonnaise.

This post is sponsored by Woeber’s Mustard. I was compensated for this post but all thoughts and opinions are my own.

Jump to recipe

I love a cook out with burgers and hot dogs but it’s not complete without the side dishes – preferably “salads”. Leave it to Americans to term dishes full of starch, such as potato and pasta, as salads. But sure enough they are the most popular side dishes to accompany summer grilled chicken quarters, hot dogs, or hamburgers.

Many people have their own family recipes for either, which are sacred and no other can compare. In my family it’s my dad’s creamy potato salad while in Bob’s family it’s an Italian pasta salad. But of course you know I had to change things up, especially when I had some of Woeber’s Smoky Bacon Mayonnaise on hand.

If you’re from Ohio you may already know that Woeber Mustad Company is a family-owned and operated condiment manufacturer located in Springfield, Ohio since 1905 and their wide range of products (not just mustard) can be found nationwide at Meijer, Walmart, Kroger, Giant Eagle, and Stop & Shop. Don’t have one of those stores near you? Never fear, you can also shop on Woeber’s website.

So if you were armed with Woeber’s smoky bacon mayonnaise, what would you make? My brain went straight to jalapeno popper pasta salad.

Not to be confused with my jalapeno popper mac and cheese but actually inspired by my jalapeno popper potato salad. Funny how you can swap out the potatoes for your preferred pasta shape. Guess that’s the delicious simplicity of these so-called salads!

Jalapeno Popper Pasta Salad Ingredients

• Preferred pasta shape
• Sharp cheddar
• Bacon
• Jalapenos
• Woeber’s smoky bacon mayo
• Cream cheese
• Milk
• Olive oil
• Garlic
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Red pepper flakes (optional)

JALAPENO POPPER PASTA SALAD

Print

Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 1H15M calories 20 grams fat

Ingredients

• 8 oz. Woeber's smoky bacon mayonnaise
• 4 oz. plain cream cheese, room temperature
• 1/4 cup milk
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)
• 12 oz. preferred pasta shape, cooked and cooled
• 8 oz. sharp cheddar, cubed
• 6 slices of bacon, cooked and crumbled
• 2 jalapenos, diced* plus more slices for garnish

Directions

1. In a large mixing bowl, blend together the mayonnaise, cream cheese, milk, and olive oil until smooth. Stir in the garlic, cayenne, paprika, salt, and pepper until distributed.
2. Add pasta, cheese, bacon and jalapenos to the mayo mixture. Toss gently to combine. Garnish with additional jalapeno sliced, if preferred.
3. Cover bowl and chill in refrigerator for at least an hour over overnight before serving.

Notes

*seeds removed for less heat if desired.

Source: Adapted from my Jalapeno Popper Potato Salad.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Elvis was known to love peanut butter, bacon, and banana sandwiches, so I bet he would have also loved these bacon wrapped peanut butter banana chocolate chip cookies (aka Elvis Cookies).

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Not only is today International Bacon Day, it’s the first Ohio State Buckeyes football game of the season! Which also means that today is the first day of my annual #PBchocSat series, posting different peanut butter and chocolate recipes every Saturday for Buckeye football season.

Obviously, I combined the two events into one recipe today with these honey candied bacon wrapped peanut butter banana chocolate chip cookies. They are a mouthful both by name and in flavor.

As you can see from the name, these were inspired by Elvis’s favorite sandwich. I chose to candy the bacon in honey because he sometimes added it to his famously beloved sandwich. It also helped the bacon get a bit crispier than it would otherwise.

The key to these cookies is actually only baking the honey-candied bacon halfway before loosely wrapping around the raw cookie dough. That way the bacon will be nice and crispy and the loose wrap allows for the cookie dough to spread as it bakes. And the cookies will soak up a little bit of the remaining bacon grease while baking together. The end result was a chewy peanut butter banana chocolate chip cookie wrapped in crispy bacon with a hint of honey flavor.

If the two-step process of baking the bacon and then the cookies is too much for you, feel free to skip the candied bacon and stir in chopped cooked bacon instead. I thought the extra effort was worth it, especially for the look of the bacon wrapped around each cookie.

BACON WRAPPED PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES aka ELVIS COOKIES

Print

Yield: 18 cookies Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HONEY CANDIED BACON

• 18 strips of bacon
• 1/4 cup honey
• 2 Tbsp brown sugar

COOKIES

• 2-1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 Tbsp unsalted butter, melted and cooled
• 6 Tbsp creamy peanut butter, melted and cooled
• 1 cup loosely packed brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 1/2 cup ripe mashed bananas (about 1 large)
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees. Lay a wire rack on top of a foil-lined baking sheet.
2. In a large shallow bowl, mix honey and brown sugar. Dredge bacon slices through the honey mix, lightly rubbing it over each slice.
3. Lay strips on wire rack and bake for 15 minutes or until halfway cooked. Remove and drain on paper towels until ready to use.
4. Reduce oven to 325 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside.
5. In a medium bowl, whisk together the the flour, baking soda, and salt; set aside.
6. In a large bowl, beat together cooled peanut butter and butter with both sugars until combined. Beat in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms. Fold in chocolate chips.
7. Using a 1/4 cup scoop, shape the dough into balls, loosely wrap with one slice of bacon*, and place on prepared baking sheet about 2 inches apart from each other.
8. Bake for 15 minutes, until the edges of the cookies are golden and the middles are puffy (they will still be soft). Let cool 10 minutes before moving to a wire rack to cool completely

Notes

* Tuck ends under the bottom and leave room for the cookie to spread.

Source: Adapted from my Dark Chocolate Peanut Butter Banana Cookies, Tablespoon.com, and my Cocoa Candied Bacon.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This homemade version of the famous Double Nickel salad consists of mixed green, crunchy bacon, crumbly blue cheese, fresh tomatoes, tangy red onion, and a sweet mustard dressing.

Jump to recipe

To be completely honest, my first experience with this salad was at the cafeteria in the hospital where I work. And then I discovered it at one of my favorite local restaurants, Rusty Bucket. I’m still not entirely sure where the name comes from but it’s definitely one of my favorite salads.

What’s not to love about a salad that involves blue cheese and bacon? A bed of mixed greens is tossed with cherry tomatoes, red onion, crumbled bacon and blue cheese, then topped with a sweet mustard dressing. It’s sweet and savory, fresh and tangy.

A few other favorite salads:

• Chopped BBQ Ranch Salad with Cheetos
• Chopped Village Salad
• Grilled Chicken Gyro Salad with Pita Croutons
• Italian Wedge Salad with Gorgonzola Dressing

DOUBLE NICKEL SALAD

Print

Yield: 2-4 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup white sugar
• 2 tsp mustard powder
• 1 tsp kosher salt
• 1 pinch red pepper flakes
• 1 pinch ground black pepper
• 1 Tbsp + 1 tsp white vinegar
• 2 Tbsp + 2 tsp water
• 1 tsp pureed garlic
• 2/3 cup canola oil

SALAD

• 10 oz. mixed salad greens, chopped
• 4 slices bacon, cooked and crumbled
• 1 pint cherry tomatoes, chopped
• 4 oz. blue cheese crumbles
• 1/4 cup thinly sliced red onion

Directions

1. In a blender, food processor, or a jar with a lid, combine the dressing ingredients. Blend or shake to form an emulsion. Set aside.
2. In a large bowl, toss together the salad ingredients.
3. Divide into four bowls (or two if the main dish), drizzle with dressing. Serve immediately.

Source: Inspired by Rusty Bucket and dressing from All Recipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Why make regular burgers when you can have bacon & pimento cheese burgers!? Top your traditional patty with prepare pimento cheese and thick crispy bacon.

Jump to recipe

Not only is May National Burger Month and Beef Month but today is National Burger Day! While the patty of this burger creation may be standard salt and pepper seasoned ground beef, the topping is less traditional.

Inspired by my favorite pimento cheese dip (which comes with or without candied bacon bits) from Bleu & Fig, this burger is topped with pimento cheese and thick crispy bacon. I originally was going to top it with candied bacon but decided to keep it more savory – TBH mostly because I was lazy.

But you know what? There’s nothing wrong with taking the easy way out. Heck I didn’t even make my own pimento cheese, I actually bought it from Bleu & Fig, because why dabble with a recipe when you know where to get the good stuff? I did link to a recipe in the ingredient list if you want to make your own.

Southern Food

• Bacon and Cracklin Bread from That Recipe
• Blackened Mahi Mahi from Art of Natural Living
• Pimento Cheese Macaroni Salad from A Kitchen Hoor’s Adventures
• Skillet Shrimp Boil from Cindy’s Recipes and Writings
• Slow Cooker Baby Back Ribs from Karen’s Kitchen Stories
• South Carolina Bird Dogs from Palatable Pastime
• Southern Fried Potatoes from Hezzi-D’s Books and Cooks
• Southern Style Hush Puppies from Jen Around the World

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BACON & PIMENTO CHEESE BRUGERS

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/3 lb. ground beef
• 1 tsp salt
• 1 tsp pepper
• 1 cup prepared pimento cheese
• 4 burger buns, toasted
• 8 strips of thick bacon, cooked

Directions

1. Add ground beef to a large bowl and season with cocoa, salt and pepper. Form into four equal patties and then let sit at room temperature. Preheat grill to medium-high heat.
2. Grill the burgers about 4 minutes per side or until desired doneness (toast buns towards end of cooking time). Remove from the grill and cover with foil.
3. To assemble burgers, place a burger on the bottom half of a bun and top with pimento cheese, 2 slices of bacon, and top half of the burger bun.

Source: Inspired by Bleu & Fig. and adapted from my Brutus Burgers.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you love both whiskey and peanut butter & banana sandwiches then this Elvis Old Fashioned is for you. Made with peanut butter whiskey, banana liqueur, honey, and garnished with a slice of bacon.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Jump to recipe

It’s day five of #BBQweek and day three of BBQ Fest in Memphis (where I traveled for the week)! In honor of the overlap, I had to make something Elvis-inspired.

Are you familiar with an Elvis Sandwich? It’s a grilled peanut butter, banana, and sometimes bacon sandwich. Occasionally honey is drizzled in there as well. At first I had considered making a peanut butter and banana bread pudding, and have made Elvis rice crispy treats in the past, but then I saw the peanut butter whiskey eyeing me from our bar cart and I knew what I had to do.

Elvis Old Fashioned Ingredients:

• Peanut butter whiskey
• Banana liqueur
• Honey
• Orange bitters
• Large ice cube
• Bacon and banana, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub on the rim

This cocktail tasted just like I would imagine a peanut butter and banana old fashioned would taste and was actually the perfect accompaniment to the meal of smoked burgers and watermelon cucumber salad that I made for day one and three of #BBQweek. I just may need to make another while I am in Memphis this week!

Check out the rest of today’s recipes below and enter the giveaway from our sponsors at the end of this post.

Friday #BBQWeek Recipes

Starters and Sides

• Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
• Deviled Egg Pasta Salad from Hezzi-D’s Books and Cooks
• Grilled Chicken Wings (Three Ways!) from Sweet Beginnings
• Grilled Flatbreads from Karen’s Kitchen Stories
• Grilled Pineapple and Jalapeno Margarita Mocktail from Jen Around the World
• Spicy Parmesan-Garlic Wing Sauce from A Little Fish in the Kitchen

Dinners

• Baked Salmon in Foil from Art of Natural Living
• Blackberry Chicken Thighs from Cindy’s Recipes and Writings
• Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
• Spicy Hawaiian Ham Kabobs from A Kitchen Hoor’s Adventures

Desserts

• Cactus Candies from The Freshman Cook
• Lemon Blueberry Whoopie Pies from Jolene’s Recipe Journal
• Strawberry Cheesecake Dessert Tacos from Blogghetti

ELVIS OLD FASHIONED

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. peanut butter whiskey
• 1 oz. banana liqueur
• 1/2 oz. honey
• 2 dashes orange bitters
• Large ice cube
• Bacon, for garnish
• Banana slices, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub, for garnish

Directions

1. Assemble the cocktail by adding whiskey, liqueur, honey, and bitters in a mixing glass. Add some ice and stir for 10-15 seconds.
2. Strain into a serving glass (rimmed with smoky honey seasoning, if using) filled with one large ice cube. Garnish with a slice of bacon and banana. Enjoy!

Source: Adapted from my Maple Bacon Old Fashioned.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Everyone loves to display the toppings of a cobb salad in rows over a bed of lettuce, but what if we assembled it vertically into a chicken cobb salad tower?

Jump to recipe

Regardless of always trying to find tasty healthier meal options, I really need to eat salads more often. The dressings are often the hardest part, and by the hardest part I mean I just add all my ingredients to my salad dressing shaker and I’ve got a tasting homemade dressing. Especially with my plethora of flavored oil and vinegar on hand.

Of course I say that but then I am about to introduce you to a salad that is a bit extra because it is assembled into a tower instead of just acting like every other salad – typical.

Cobb salad. The visually appealing salad that has a bed of lettuce topped with all kinds of delicious toppings for your eyes to feast upon like bacon, hard boiled eggs, blue cheese, chicken, tomatoes, and maybe some avocado. It’s like an amped up BLT/BLAT. I’ve even seen a protein cobb salad if you need some extra power, which I may need to try next.

But instead of layering the toppings in rows on top, I decided to layer them up like a little leaning tower of salad. Except if you do it right it shouldn’t lean at all. Just layer the ingredients in order into a greased cup or mug, flip it over onto a plate, and viola! Top with a little garnish and more dressing and you’ve got a salad that looks like edible art.

Afraid of a structurally unsound leaning salad tower?

As long as you pack it into a greased cup, your salad should flip over beautifully. But I understand that while I enjoyed the magical reveal of flipping my cup filled with the assembled salad it in over onto a plate, it might cause anxiety for some.

Instead of a greased cup, you could use a greased tall 3.5-inch round biscuit cutter. Using that as a guide you would assemble the salad ingredients in the opposite direction starting with the greens right on your plate without the need to flip it.

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor’s Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Three years ago: Mexican 7 Layer Hummus Dip

Four year ago: Banana Corn Fritters

Five years ago: Fig, Bacon, & Blue Cheese Pizza

Six years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Seven years ago: Nutty Edamame Dip

Eight years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Nine years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Ten years ago: Almond Berry Overnight Slow Cooker Oatmeal

CHICKEN COBB SALAD TOWER

Print

Yield: 2 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 3 Tbsp olive oil

• 2 Tbsp red wine vinegar

• 1 Tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 small clove garlic, minced

• 1/4 tsp salt

• 1/4 tsp ground black pepper

SALAD

• 1 cup cooked diced chicken breast

• 1 avocado, diced

• 1/2 cup crumbled blue cheese

• 1 cup cherry tomatoes, diced

• 2 hard-boiled eggs, peeled and roughly chopped

• 4 slices cooked bacon, crumbled

• 4 cups romaine lettuce coarsely chopped

• Fresh chives, for garnish

Directions

1. In a small bowl or jar, whisk together all of the dressing ingredients. In a large bowl, toss the romaine with 2 tablespoons dressing; set aside.
2. Lightly grease a wide cup or mug with cooking spray. Add each layer of the salad in order, starting with the chicken, making sure to press down each layer with a spoon so that every layer holds together.
3. Place a plate top-side-down over the top of the cup, then carefully flip it over. Tap the cup and remove. (Alternatively, assemble inside a tall 3.5-inch round biscuit cutter, layering in the opposite order, with no need to flip)
4. Serve garnished with chives and more dressing if desired.

Source: Salad inspired by Hadley’s Bar and Kitchen, dressing from Food Network.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Everything is better with bacon. Especially these crunchy and sweet bacon wrapped water chestnuts. 

Jump to recipe

I keep forgetting it’s football season. 

Normally I am all over it, posting appetizers and other snacks that are perfect for tailgating or watching at home. But without the Ohio State Buckeyes playing (yet), it hasn’t crossed my mind. 

Thankfully, I made these way back pre-COVID for a Super Bowl Party in February and have been waiting for the right time to post them. What better time than today! 

I acquired this recipe even longer ago, back when I lived in Memphis studying for my PhD. I got it from a friend who actually was originally from Columbus!

Funny thing is, she and her family actually moved back to Columbus prior to my return, but despite a few attempts we have never managed to reconnect (having kids and different jobs will do that). And of course now isn’t really the time either. Maybe one day. In the meantime, I made these with fond memories of watching OSU football together.

These sticky sweet and savory bacon wrapped water chestnuts will be a hit for any sport-viewing gathering. I’ve also made them for holiday parties at which they were also a hit. So really, they are just damn good anytime. 

One year ago: Peanut Butter Pumpkin Pie with Chocolate Crust

Four years ago: Pumpkin Turkey Enchiladas

Five year ago: Browned Butter Salty Pumpkin Sugar Cookies

Seven years ago: Gluten-Free Buckeye Brownies

Nine years ago: General Tso’s Chicken

BACON WRAPPED WATER CHESTNUTS

Print

Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. bacon, cut in half length-wise
• 2 (8 oz.) cans whole water chestnuts, drained
• 1/2 cup Thai sweet chili sauce
• 1/2 cup soy sauce
• 3 Tbsp brown sugar
• 1 Tbsp white sugar
• Toothpicks

Directions

1. In a bowl, toss water chestnuts with soy sauce and white sugar. Let marinade at room temperature for 30 minutes, stirring occasionally.
2. After 30 minutes, preheat oven to 375 degrees and have a baking dish or small rimmed cookie sheet ready.
3. Wrap one piece of bacon around each water chestnut, securing with a toothpick, and place in the baking dish. Bake for 30 minutes.
4. Meanwhile, in a small bowl mix together the chili sauce and brown sugar. After 30 minutes, spoon sauce over the water chestnuts, and bake another 30 minutes or until crispy.
5. Drain grease, or transfer to a new dish, and serve.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Who says you can’t have cornbread for dessert? These unsuspectingly gluten-free muffins are flecked with poblano peppers for just a little heat, then topped with a creamy goat cheese frosting, crumbled bacon, and fresh green onion.

Jump to recipe

This content contains affiliate links, from which I earn a small commission, and I received free product from RylieCakes, but all thoughts and opinions are my own.

Today is #NationalCupcakeLoversDay so naturally I made savory muffins…? I had plans to make a sweet cupcake but I ran out of time. These muffins have a savory frosting on top so they are basically cupcakes, right? Go with it.

These “savory cupcakes” are actually made with a gluten-free baking mix I recently have been playing with called RylieCakes (a woman-owned business made in the USA and uses biodegradable packaging). At first I thought they were just mixes to bake what each bag was named, such as the Cake Mix pictured below, but turns out there’s an entire cookbook of gluten-free recipes using these mixes to make a variety of things.

The only caveat is that these mixes are not for the purpose of substituting one-to-one in your recipes to make them gluten-free (or at least I haven’t yet tried). That is unless your recipe calls for boxed cake/cookie/biscuit/pancake mix. But you don’t need the cookbook to be able to know how to use these mixes, there are also several recipes on their website.

However I was sent the cookbook along with three mixes to try out so I chose to make these gluten-free cornbread muffins which are from the cookbook. The original recipe was for mini muffins and used jalapeno peppers, but I wanted normal sized muffins to go with the BBQ pulled pork Bob smoked, and had poblano peppers on hand already.

I shared some of these muffins with my friend who has celiac and said she’s never had such a non-grainy cornbreaed before! And I would have to agree, if you weren’t told these were gluten-free you would never know it.

And that goat cheese frosting on top with crumbled bacon and fresh green onion? Oh my. Take one bite and try to tell me you wouldn’t eat this for dessert ;-). But if you are not convinced, I joined a group of other bloggers sharing cupcakes to celebrate today which are listed below!

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

Vegan German Chocolate Cupcakes by The Baking Fairy
Bailey’s Red Velvet Cupcakes by Our Crafty Mom
Buttermilk Cupcakes with Strawberry Whipped Cream by One Sweet Appetite
Chocolate Covered Strawberry Cupcakes by Daily Dish Recipes
Coffee Cupcakes with Coffee Buttercream Frosting by Hezzi-D’s Books and Cooks
Easy Vegan Chocolate Cupcakes by The Urben Life
Fiori Di Sicilia + Elderflower Cupcakes by Culinary Adventures with Camilla
Gingerbread Cupcakes by Karen’s Kitchen Stories
Maple Vanilla Cupcakes with Chocolate Date Icing by UpBeet Kitchen
Mickey Mouse Sprinkles Cupcakes by For The Love of Food
Mint Chocolate Chip Cupcakes by Join Us, Pull Up A Chair
Poblano Cornbread Muffins with Goat Cheese Frosting by The Spiffy Cookie
Sourdough Strawberry Cupcakes by Our Good Life
Vanilla Bean Buttercream Cupcakes by Red Cottage Chronicles

One year ago: Strawberry Basil Cupcakes with Chocolate Balsamic Frosting

Two years ago: DIY Marbled Clay Ring Dish

Four years ago: Raspberry Cheesecake Stuffed Dark Chocolate Hazelnut Cupcakes

Six years ago: Eggplant Parmesan with Parsley Orzo

Seven years ago: Dark Chocolate Cherry Almond Granola Bars

GLUTEN-FREE POBLANO CORNBREAD MUFFINS WITH GOAT CHEESE FROSTING

Print

Yield: 1 dozen Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MUFFINS

• 6.25 oz. Rylie Cakes Cake Mix
• 4.75 oz. corn flour*
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 oz. butter, room temperature
• 1.75 oz. brown sugar
• 1 egg + 1 egg yolk
• 8 oz. buttermilk, room temperature
• 1 small poblano pepper, seeded and finely diced

FROSTING

• 8 oz. goat cheese, room temperature
• 8 oz. cream cheese, room temperature
• 3 oz. whole milk
• 2 tsp black pepper

TOPPING

• 6 strips of bacon, cooked and crumbled
• 2 fresh green onions, finely chopped

Directions

1. Preheat oven to 350°F.  Coat a 12-cavity muffin pan with nonstick cooking spray and set aside.
2. In a medium bow, whisk together Cake Mix, corn flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and brown sugar until light and fluffy, about 2 minutes.
4. Add egg and egg yolk one at a time, beating for 30 seconds on medium-low speed after adding each.
5. Add half of flour mixture and beat on low until just combined. Slowly pour in buttermilk and continue to beat on low until just combined. Add remaining flour mixture and chopped poblano and beat until thoroughly combined.
6. Divide batter evenly into the prepared pan. Bake for 15-20 minutes, or until lightly golden brown. Remove from oven and place on wire rack to cool.
7. Meanwhile, make the frosting. In a medium bowl, beat together goat cheese and cream cheese on medium speed until light and fluffy.
8. Adjust mixer to low and slowly stream in milk. Add pepper and beat to combine.
9. Once mini muffins have completely cooled to room temperature, top with frosting using a piping bag or a scoop. Garnish with bacon bits and fresh green onions.

Notes

You can finely grind up cornmeal in a food processor to make cornflour if you cannot find any at your store. Just don't use masa harina! They may look similar but they are completely different products. Generally, cornflour is just finely ground corn. Masa harina, is ground corn treated with alkali.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Source: Adapted from Lick The Bowl: RylieCakes Essential Guide to Gluten Free Baking by Tara Rylie.

Enjoy two great sides dishes in one: jalapeno poppers and potato salad aka Jalapeno Popper Potato Salad. Who’s the side dish now??

Jump to recipe

You know I love a good mashup. There is just too much good food in the world to have time to try it all, so why not combine them? My latest creation is the combination of potato salad and jalapeno poppers for the perfect BBQ side dish.

Not into all the heat? You can obviously reduce the amount of jalapeno you add. Or maybe you think that 3 is not enough, be my guest and add more. I certainly am heavy handed on any recipe that calls for garlic so I understand that some things are to taste. But if you enjoy jalapeno poppers, I am certain this potato salad (or the pasta salad version) is for you. Or maybe you need a finger food for your event, in which case you should try Jalapeno Cream Cheese Pinwheels.

Today should have been the actual day we boarded our flights to Memphis for BBQ Fest. I know we all have cancelled plans or, more likely, actual life problems as a result of the coronavirus pandemic, so I’m not looking for sympathy but it was very serendipitous that this #BBQweek event is happening this week and I am grateful for it.

Now all I need is drinko (think plinko but with drinks at the bottom), some old school rap (Biz Markie was performed one year), and a BBQ cheese plate and I’m good to go. Looking for other ideas for your backyard BBQ? Scroll through the list below.

Wednesday #BBQWeek Recipes

• DIY Hot Dog Onion Sauce by Palatable Pastime
• Grilled Italian Sausages with Peppers and Onions by Blogghetti
• Jalapeno Popper Potato Salad by The Spiffy Cookie
• Poppy Seed Slaw by Our Good Life
• Smoked Ribs with KC Style Sauce by A Kitchen Hoor’s Adventures
• Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
• Southwestern Deviled Eggs by The Freshman Cook
• Sugar Cone Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Summer Berry Spinach Pasta Salad by Sweet Beginnings
• Tortellini Pesto Salad by Our Crafty Mom
• Tri Color Potato Salad by A Day in the Life on the Farm

One year ago: Beet Potato Salad

Four years ago: Blueberry Coconut Mojitos

Five years ago: Sourdough Demi Baguettes

Six years ago: Strawberry-Rhubarb Granola Crumble

Seven years ago: Grizz-Pops

Nine years ago: Pomegranate-Goat Cheese Ball

JALAPENO POPPER POTATO SALAD

Print

Yield: 8 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. medium red potatoes (about 5-6)
• 8 oz. plain Greek yogurt (or mayonnaise)
• 4 oz. cream cheese, room temperature
• 2 jalapenos, diced (seeds removed for less heat if desired)
• 6 slices of bacon, cooked and crumbled
• 1/4 cup extra virgin olive oil
• 1 cup shredded sharp cheddar
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)

Directions

1. In a large pot, place the whole potatoes and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes, about 10-20 minutes depending on size. Drain and allow to cool until able to handle.
2. Meanwhile, in a large bowl cream together the yogurt (or mayo) and cream cheese. Stir in the remaining ingredients.
3. Peel the cooled potatoes (or leave on if you prefer), chop into bite-sized pieces, place in the bowl with other ingredients, and stir gently until thoroughly combined.
4. Place in serving bowl, cover and refrigerate until ready to serve.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Stuffing is a classic side dish for holiday meals, especially Thanksgiving. But have you ever tried one made with bacon and collard greens?

Stuffing or dressing? For me it’s always been stuffing. True, I don’t remember the last time I had it actually stuffed inside of a turkey but dressing is the stuff that goes on salad. But no matter what you call it, whether you are hosting Friendsgiving or Thanksgiving, it is a staple on the holiday table with turkey.

When coming up with my Southern-inspired Thanksgiving menu, I knew Southern Collard Greens had to be on the menu somehow. So I decided to toss them into a cornbread stuffing! Served alongside smoked turkey with poblano bacon gravy, smoked cheddar mac and cheese, cheesy okra casserole, roasted root veggies, and tart cherry cranberry sauce it made for one memorable Thanksgiving.

Of course don’t forget dessert which included three options: classic pumpkin pie, Nutella pecan pie bars, and a no-bake banana pudding dessert lasagna.

If you’re looking for other stuffing ideas, I’ve also made chorizo cornbread stuffing, apple & caramelized onion pretzel stuffing, and bacon bagel stuffing (along with an entire menu just for two people).

Two years ago: Baked Peanut Butter & Chocolate French Toast

Three years ago: Blackened Roast Turkey

Four years ago: Bacon Wrapped Turkey Breast Stuffed with Pear Hash

Five years ago: Caramel Apple Pecan Cheesecake

Six years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Eight years ago: Baked Apple Cider Doughnut Minis

Nine years ago: Asian BBQ Chicken

BACON AND COLLARD GREEN CORNBREAD STUFFING

Serves 6-8

Ingredients:

1/2 lb. bacon, chopped

1 small bunch collard greens, washed, ribs removed, and sliced

1 large onion, finely chopped

1 large carrot, finely chopped

1 rib celery, finely chopped

3 cloves garlic, minced

8 cups cubed and toasted cornbread (or day old yellow cornbread)

4 cups chicken stock

2 eggs, beaten

Salt and pepper, to taste

3 Tbsp chopped fresh parsley leaves

Directions:

1. Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish and set aside.
2. Place a large heavy skillet over medium-high heat. Add the bacon and cook for 5 minutes, or until desired doneness. Remove with a slotted spoon to a paper-towel lined plate. Add the vegetables to the bacon grease and saute until tender, about 5-8 minutes. Remove from heat.
3. In a large bowl, stir together the cornbread, stock, and eggs until evenly coated. Season the mixture with salt and pepper, to taste. Toss together the vegetables, 2/3 of the bacon, and the parsley.
4. Pour the mixture into the prepared dish, top with reserved bacon, and cover with foil. Bake for 30 minutes, uncover and continue baking for 15 minutes more or until set.

Source: Adapted slightly from Food Network.