Page 145 - South Mississippi Living - December, 2016

5 cups apples, diced very small
1/2 cup flour, heaping (don’t level off) 1-1/2 cup sugar
1/2 cup brown sugar, packed
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
2 containers of cinnamon rolls
Peel, core and cut apples into a small dice. Mix the apples with the flour, sugars, and spices. Stir to coat and set aside.
Preheat the oven to 400 degrees, and spray a muffin tin with baking spray. Set aside and prepare the dough.
Use your favorite container of pre-made cinnamon rolls. Tear about two-thirds of each cinnamon roll and roll flat into a circle (use flour to keep it from sticking). Place into tin with a little overlapping the edges. Fill in with apple mixture. Take the other one-third cinnamon roll and flatten into a circle. Lay across the top and seal the edges. Be sure to do this or you will have a sticky mess in your oven. Bake for 15-20 minutes, depending on your oven. Let
them cool in the pan for a few minutes, before carefully removing them from the tin. Drizzle the icing from the cinnamon rolls across the top.
8 oz. cream cheese
and/or pimento cheese spread 1 1/2 c. shredded pepperjack cheese
10 jalapenos
10 slices bacon, halved
Fire up the party with this bacon-wrapped spin on jalapeno poppers.
Mix cream cheese and pepperjack.
Halve and spoon out seeds of jalapenos. Best to use gloves. Fill with cheese mixture and wrap each with a halved slice of bacon. You can also fill
it with just pimento cheese spread for a nice and different cheesy taste.
Bake at 275 degrees F until bacon is crispy, about 1 hour, 15 minutes.
1 8-oz. package cream cheese, softened
16 oz. black bean or regular bean dip
1⁄2 8-oz. package shredded Mexican four-cheese blend Toppings: sliced green onions, chopped tomatoes, sliced black olives
Tortilla or corn chips
Layer cream cheese, dip and cheese in a 1-quart serving dish. Add desired toppings and serve with chips.
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