Baked Jalapeno Poppers

Ingredients

* 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
* 6 ounces cream cheese, softened
* 1 1/2 cups grated Monterey Jack or mozzarella cheese
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne, or less, to taste
* 2 large eggs
* 2 tablespoons milk
* 8 teaspoons Essence, recipe follows
* 1 cup panko crumbs, or fine dry breadcrumbs
* 1/2 cup all-purpose flour

Directions

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning)

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Bread Bowl Artichoke Dip

• 2 16-oz (500 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
• Vegetable oil
• 4 oz (125 g) cream cheese, softened
• 1⁄2 cup (125 mL) milk
• 1 Can (398 mL) artichoke hearts in water, drained and chopped
• 1 40-g envelope or one 51-g box (2 envelopes) vegetable soup mix
• 1 garlic clove, pressed
• 2 Tbsp lemon juice
• 8 oz (250 g) sour cream
• Grated Parmesan cheese

Preheat oven to 450°F (230°C).
Slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41⁄2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip.
Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes.
Place bread bowl on center of cookie sheet and arrange bread cubes around bowl; spray with vegetable oil.
In bowl, whisk cream cheese until smooth using a whisk. Add milk to cream cheese; whisk until smooth.
Add artichokes, soup mix and garlic
Mix well. Microwave on HIGH 5-7 minutes or until hot (do not boil).
Stir lemon juice and sour cream into hot artichoke mixture; pour into bread bowl.
Grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lay top of Bread against bread bowl.
Bake 12-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Buffalo Chicken Cheese Dip

Thanks in advance to a blogger who I will not offer any identifying details about. Just in case... Not sure if she minds, but rather to err on the side of caution.

I am making this dip for my next get-together. Its going to KILL.

2 cans of favorite chicken breast (drained and shredded)
1 bottle of Franks Red Hot Buffalo Sauce (12 ounces)
2 cream cheese bars (softened)
12 ounces sour cream
1 ranch flavored packet mix
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In medium bowl, combine ranch packet mix with sour cream. Add cream cheese. Stir until creamy. Spread evenly into bottom of 9x9 square or 13x9 rectangle baking dish. Mix drained and shredded chicken with buffalo sauce until well blended. Spread on top of cream cheese and sour cream. Using spatula, lightly press sauced chicken evenly into cream mix. Spread cheese on top of chicken. Bake uncovered for 25-30 minutes or until cheese is bubbly. Serve with a strong tortilla chip (I use Tostitos Bite Size Gold)