Jalapeño Bacon Pinwheels


There is just something about the combination of jalapeño and bacon that makes my mouth water! Throw in some cream cheese and you have found the way to my heart.

I posted this jalapeño bacon cheese ball earlier this football season. If you enjoyed it, I think you would love these pinwheels! They are the perfect tailgating snack!


  • 2 cans of crescent rolls
  • 8oz cream cheese
  • 1/2 package of bacon cooked and crumbled
  • 3 jalapeños seeded and chopped
  • 2 cups shredded cheese

Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray and set aside. Unroll both crescent doughs and pinch the seams together.

In a medium bowl, combine cream cheese, bacon, and jalapeños. Spread half of mixture onto one can of unrolled dough and the other half of mixture onto remaining dough. Top with 1 cup of cheese each.

Tightly roll lengthwise. Cut 1-2inches apart and place onto cookie sheet. (optional:sprinkle a little more cheese onto pinwheels before placing into oven) Bake approximately 10 minutes or until crescents begin to brown. Enjoy!

bacon pinwheelsCapture

Jalapeño Bacon CheeseBall


During the holidays, it is always a good idea to have a few appetizers and snacks on hand for those guests who drop by unexpected. This is an easy recipe which will keep in the fridge for a couple of days… that is if you don’t eat it first!


  • 8oz cream cheese at room temperature
  • 7 slices of bacon fried and crumbled
  • 3 green onions chopped
  • 2 jalapeños seeded and chopped
  • 1/2 cup shredded cheese (I used Colby & Monterey Jack blend)
  • 1/2tsp cumin
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • salt and pepper to taste

Combine cream cheese, shredded cheese, spices, and half of your onions, half of your jalapeños, and half of your bacon. Combine until thoroughly mixed. Once combined, form into a ball. Roll ball in remaining bacon, jalapenos, and onions. Let chill in fridge for 1-2 hours before serving. Serve with crackers.


  • I suggest cutting bacon with kitchen shears before cooking.
  • The best way to combine your ingredients and form into a ball is with CLEAN hands.
  • I have found the best way to store this is to wrap the ball with saran wrap.
  • If you dont feel like forming into a ball, this could be put into a bowl and served as a spreadable dip.


GameDay Sandwiches


Out of all of the things I make, these little sandwiches are one of Chris’s favorites! Just looking at that brown sugar glaze has my mouth watering! Make these for your next gameday gathering. They will be a hit, I promise!


  • package of Kings Hawaiian Rolls (I used white but wheat would work too)
  • pound of sweet ham (I used Boars Head Maple Glazed)
  • shredded mozzarella cheese
  • 1/2 cup butter melted
  • 3 tablespoon Worcestershire sauce
  • 2.5 tablespoon mustard
  • 3 tablespoons brown sugar
  • 1/2 teaspoon onion powder

In a 9×13 pan,slice rolls in half. Inside each roll, place 2-3 pieces of ham and top with shredded cheese. Return top halves of roll. Whisk melted butter, brown sugar, mustard, Worcestershire sauce, and onion powder until combined. Pour entire mixture over rolls. Cover with foil and place in the fridge for 2-4 hours. Once ready to cook, preheat oven to 350. Bake rolls, covered for 10 minutes. Remove foil and bake an additional 10 minutes.

gameday sandwiches


Fiesta Chicken Pinwheels

Chicken Pinwheels

Two weekends ago, Chris made last minute plans for us to go to a friends home to watch the Bama game.. I text my girlfriend to see what was on the menu and she told me that they were grilling ribs and wings and had everything covered. My mom has always taught me that you never show up anywhere empty handed so immediately panic set in about what I could throw together quick. Since they had most of the big stuff covered I thought a appetizer and dessert should suffice. (This was the same day I made my pumpkin bars!) I had recently been grocery shopping so I knew I had tortillas and cream cheese for pinwheels. I grabbed several items from the pantry and fridge and threw it all together and luckily it turned out delicious


  • 3/4c black beans (drained, washed, and patted dry)
  • 1c whole corn kernels (drained)
  • 1c ro-tel (drained)
  • 16oz cream cheese (softened)
  • 2 cooked chicken breast shredded
  • 1c. shredded cheese
  • 4-5 green onions chopped
  • 1 pack of taco seasoning
  • 6-8 taco size tortillas (I used wheat but flour or spinach would work too)

Mix cream cheese and taco seasoning together until well blended. Add chicken. ro-tel, beans, corn, onions and cheese. Mix together being careful not to smash the beans. Spread onto tortillas and roll up. Place tortillas into freezer for about 20 minutes. Remove from freezer and slice. Store in fridge until serving.

tip: I did not have time, but I think if you set your cream cheese mixture in the fridge for a couple of hours before spreading onto the tortillas it would allow the flavors to really combine. Even without doing this, mine still got rave reviews!

tip: I got about 30 or so pinwheels out of this recipe.



Crockpot Corn Dip


This recipe was a perfect addition to add to our friends menu of burgers and hot dogs last Saturday for the Alabama game. Chris and I ran out and picked up the ingredients that morning, came back and threw everything in the crock pot and forgot about it. Those are my kind of recipes!


  • 16oz cream cheese
  • 4 jalapenos seeded and chopped
  • 5 cans of corn kernels drained
  • 1cup sour cream
  • 2 cups of shredded cheese (I used a Colby and Monterey Jack blend)
  • 1/2cup shredded Parmesan cheese
  • salt and pepper to taste
  • chopped green onions for garnish

Combine corn, jalapenos, sour cream, shredded cheeses, salt, and pepper in crock pot. Stir to combine. Dice cream cheese and place on top of mixture. Cover and cook on high for 2-3 hours or low for 3-4 hours. Remove lid and stir to combine. Add green onions for garnish and enjoy! I served this with Tostitos but I think Fritos would be great too!