Whew… what a weekend! After 4 years of undergrad and 3.25 years of graduate school, I am finally done! I, along with 38 of my classmates, were awarded our doctoral degrees in physical therapy from the Ohio State University on Sunday. To celebrate, my family and Robert’s came down to Columbus for a fabulous homemade meal on Saturday evening. My dad brought a wonderful bottle of champagne (ok- technically sparkling wine since it wasn’t from Champagne, France) and we all enjoyed a delicious glass. Robert and my mom whipped up a delectable spread. It included grilled ribeye, panko-crusted Lake Erie perch, gulf shrimp with aioli sauce, tossed salad, corn on the cob, and these baked jalapeno poppers. Robert made these bad boys and they were great. The jalapenos came from our garden and the filling’s main ingredients were cream cheese, cheddar cheese, and bacon (it’s okay- they’re baked ;)). I was very impressed with Robert’s cooking abilities; I could get used to this whole husband/chef schtick!
Of course, I can’t leave out the dessert. My mother-in-law made s’mores bars and Robert ordered a Dairy Queen ice cream cake with double fudge and cookie crunch. It was definitely a meal fit for a king!
Mom, me, Dad, and Robert (plus my crazed brother in the background)
Happy to be graduating!
The best in-laws a girl could ask for
My mom and dad- I can’t thank them enough for all they have done
Began as classmates and ended as dear friends: Jess R, Me, Jess N, and Chelsea
Baked Jalapeno Poppers
Yield: About 2 dozen poppers
- 1 package (8 ounces) cream cheese, softened
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 6 bacon strips, cooked and crumbled
- 1/4 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1 pound fresh jalapenos, halved lengthwise and seeded (BE CAREFUL NOT TO TOUCH YOUR FACE WHILE CUTTING THE PEPPERS!)
- 1/2 cup panko or dry bread crumbs
Preheat oven to 300 degrees. In a mixing bowl, combine cream cheese, cheese, bacon, and seasonings. Mix well. Spoon about 1-2 tablespoons (depending on the size of the jalapeno) of the filling onto each pepper half. Dip the filling side into panko or dry breadcrumbs. Arrange on a greased baking pan. Baked, uncovered for 20 minutes for hot poppers, 30 minutes for medium, and 40 minutes for mild (the longer you bake them, the milder they will get).
Source: Best of Taste of Home: The First Ten Years