Holliday, Recipes

Mummy Poppers Please!

IMG_0327These were so much fun to make and who knew it could be so easy?

Jalapeno Poppers


10 jalapeno peppers – seeded and sliced in half lengthwise – this was the hard part since the seeds contain all the heat! Use rubber gloves if you are sensitive and be sure to wash those hands afterward really well or you will be feeling the heat wherever you touch, just saying.

8 oz cream cheese at room temperature

8 oz of cheddar jack cheese or really any cheese of your liking, finely chopped but don’t get shredded cheese if you are counting carbs (they are coated and have extra carbs)

1 finely chopped green onion

1/2 t. salt – I used less

1 pkg crescent rolls

2 beaten eggs

either black olives for the eyes or candy eyeballs – available in cake department at the grocery store


Preheat the oven to 400 degrees F

In a small bowl mix the cream cheese and cheddar cheese together with the scallion and salt until well blended.

Roll out the crescent rolls and separate into four rectangles with the perforations sealed together. Use a pizza cutter or knife to cut each rectangle into 10 long pieces so that you have 20 long pieces ready for wrapping on the peppers.

Fill the jalapeno halves with the cheese mixture and then wrap each on with a strip of the dough leaving a space at the top for the eyes. Brush each with the egg mixture and place on the baking sheet. IMG_0331

Bake 8-10 minutes – Remove from the pan and place the eyeballs in the opening at the top. Remove the eyes before eating is recommended but not absolutely necessary.

As shown in the above picture I had put the eyes in before baking. Not a good idea. I had to remove them and put in new eyes when completed. At the first attempt the poor guys got baked too long as company was arriving while they were in the oven. So my first attempt turned out a bit darker than wanted but they were wonderful when eaten. Generally the poppers are not too spicy. Jalapeno lovers will enjoy these greatly.



Recipes, Uncategorized

No Crust Breakfast Pizza

I discovered this recipe in my Paleo cookbook and love it! You would think that the pizza would be difficult without a crust but it certainly is not. I make this about twice a month and being on my own here it is ready to re-heat for several days. I have also been known to have it for lunch or even dinner. Like all pizza’s it is what you make it to be.

Crustless Pizza 


1 – 2 lbs sausage

Vegetable toppings, 1/4 – 1/2 cup each, cut into small pieces or slices

1/2 Cup Cheese (optional)

2 cloves minced garlic

1/2 small sliced onion

I get the pre-seasoned sausage from the meat counter, not the pre-rolled commercial type but the one at the butcher counter. Myself I like the Italian but there are others available. If you use no flavoring, then you can flavor it yourself to your own liking.


For toppings on this one I used, asparagus, yellow squash, onion, garlic, broccoli, mushrooms and my favorite avocado. It’s what I had in the refrigerator. I also had some leftover cheese from a cheese platter, about five squares that I cut up and put on top. I am not much on cheese these days, except for cream cheese as most cheese is not allowed on the Paleo diet. Indulge yourself if you so choose. Parmesan would be great too. Notice that there is no tomato sauce involved too which makes it less messy. I may try the tomato sauce sometime just to have that flavor.

Bake at 350 degrees for 30 minutes, cut into squares and Enjoy!

For me this makes about 6 servings, for big appetites I would say 4 – 6 servings.

IMG_0005TADA! This keeps well for the week and so delicious! When you get the seasoned sausage there is no need to add more seasoning. The product gets plenty of flavor added by the variety of veggies added as topping, especially from minced garlic and thinly sliced onions! Low to no carbs!