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EASY BLUEBERRY COFFEE CAKE
The secret to my easy blueberry coffee cake recipe is to use fresh blueberries. Why? Because frozen blueberries will bleed into the cake. If you want to "wow" your friends and family with this cake ALWAYS use fresh ingredients.
It's football time and I knew I had to post some dip recipes.
This makes approximately 4 cups.
JALAPENO POPPER SPREAD
two (8oz) pkgs cream cheese, at room temperature 1 cup homemade mayonnaise 6 to 12 jalapeno peppers (4 to 8 ounce can - or to taste), diced 1 cup parmesan cheese, freshly grated (divided in half) 1 cup cheddar cheese, shredded (divided in half) 1/2 cup panko bread crumbs French bread slices, toasted
PREHEAT oven to 400 degrees. Lightly spray a glass square dish and set aside.
In a large bowl, beat the cream cheese with the mayonnaise until smooth. Add half of the parmesan and cheddar cheese and mix well. Place in the greased dish and sprinkle first with the panko bread crumbs followed by the other half of parmesan and cheddar cheese. Bake for 20 minutes or until golden brown.