Spice up the grill with Pepper Poppers

Jalapeno Pepper Poppers are a spicy addition to your grilling menu.

Jalapeno Pepper Poppers are a spicy addition to your grilling menu.

Jalapenos are one of the most famous and most popular chili peppers. They can spice up almost any dish, whether they are fresh, canned or smoked.

Now that it’s grilling time, these little pepper poppers make a great appetizer. The cheese filling makes a nice complement for the spicy peppers. These are one of my most requested treats. Try some at your next barbecue.

Grilled Jalapeno Pepper Poppers

10 to 12 jalapeno peppers, halved lengthwise, and seeded

1 pkg. (8 oz.) softened cream cheese

1 cup shredded Monterey cheese (or Mexican blend)

1/2 cup grated Parmesan cheese

1/2 cup chopped seeded tomato

2 tablespoons finely chopped green onion

1 tsp. sage

1/2 tsp. salt

1/4 tsp. garlic powder

Prepare grill to medium-high heat.

In large bowl combine cheeses, tomato, green onion and spices. Spoon about 2 tablespoons into each pepper half. Place pepper halves, cheese side up, onto grill rack that has been lightly coated with cooking spray. Grill peppers about 5 minutes or until bottom of peppers are charred and the cheese is lightly browned. Sprinkle with cilantro.

Dip in a sour cream or ranch dressing.

Correction: In the May 21 Blount Today, we ran a recipe for Granny Moore’s Yellow Cake with Caramel Icing. The recipe had a typo that increased the milk from half a cup to 1 1/2 cups, making the icing too thin.

Here is the corrected recipe. We apologize for the error.

Granny Moore’s Yellow Cake With Carmel Icing

Cake

1 Box Yellow Cake Mix

Bake as directed, using a 9- x 13-inch cake pan or divide equally between two 9-inch round cake pans. Let cake cool.

Icing

1 1/2 sticks margarine or butter

1 1/2 cups brown sugar, packed

1/2 cup or 1 small can evaporated milk

4 cuts (1 box) powdered sugar

1 Tsp. vanilla

Mix margarine, brown sugar and milk together in a sauce pan. Bring to a boil, but only boil for about 30 to 45 seconds. Set off heat.

Cool the mixture for about 5 minutes, and then add the powdered sugar and vanilla. I use a whisk for a minute or two to blend because the powered sugar will be a little lumpy at first. Switch to a spoon and beat for about 5 minutes or until it starts to lose its gloss.

Spread on cooled cake immediately as the icing tends to set quickly.

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