Bacon Jalapeno Cheddar Cheese Ball


2 (8 ounce) packages cream cheese, softened
3 jalapeños, seeded and finely chopped, divided
1 cup shredded cheddar cheese
8 slices of bacon, cooked and chopped, divided (I used turkey bacon)
¼ cup green onions, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp onion powder

1.In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, salt, pepper, minced garlic,  garlic powder, onion powder, and Worcestershire sauce, until fully incorporated.

2. On a large plate combine other half of the bacon and jalapeños.  Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.

3.Cover with seran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days. Serve with your favorite crackers and/or pretzels! Deeeeelish!

Easy Apricot Baked Brie

This is such a great quick and delicious appetizer! It literally is so simple to make, even kids can do this! Feel free to add your favorite jam flavor; I found that apricot jam goes perfectly with this app. This was my first time making baked brie; as it is one of my favorite apps of all time! I guess you can say I’m a sucker for cheese…especially brie cheese when it’s melted…and covered yummy cresent rolls. Yummmmmm-O!

1 can of Pillsbury™ crescent rolls
1 round 8 oz brie cheese
1/4 cup apricot jam ​
Crackers and thinly slices apples or pairs

1. Remove crescent rolls from can and spread out on a greased cookie sheet or an ovenproof serving platter.

2. Press rolls together to form a large rectangle, making sure that all seams are sealed well. Place cheese in the center of dough. Spread apricot jam on top of cheese until even. Wrap the dough around the cheese brick until it is completely covered. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

3. Serve on a platter with crackers and thinly sliced apples.

Flourless Banana Peanut Butter Chip Muffins

Every once in a while I pick up one too many bananas at the grocery store….the first thing that always comes to mind when I have leftover ripe bananas is banana bread..duhhh! However this time I wanted something a bit more healthy and low in carbs so my skinny banana chip muffins hit the spot! These little bites of goodness are fluffy and light with a hint of chocolate in every bite. They are naturally sweet and moist with a touch of honey so feel free to dig into a few of these! Who knew flour-less muffins could be this GOOD?!

2 Tbsp peanut butter
2 medium bananas; ripe and mahsed
1/4 cup oatmeal; uncooked
1 egg
2 egg whites
1 Tbsp honey
1 tsp baking powder
1 tsp cinnamon
1/2 cup mini chocolate chips
1 scoop of vanilla protein powder; optional

1. Preheat oven to 35o degrees F. In a small bowl, combine the peanut butter and mashed bananas until combined.

2. Slowly mix in the oatmeal, eggs, honey, baking powder, cinnmon, 1/4 cup of chocolate chips, and protein powder (optional). Stir until combined. Place liners in muffin tray and fill each liner about 2/3 of the way full, until you are out of batter. Sprinkle each muffin with mini chocolate chips and bake for 12-15 minutes or until golden brown. Let cool for about 20 minutes and enjoy! I peeled my liners off before serving to make it easier to enjoy!