Today on DelmarvaLife –
A stolen car, an irreplaceable hat, and police officers going above and beyond. We meet a couple of players in this heartwarming story.
Pack your bags, The Campaholics will inspire you to go on an adventure. We learn about the journey to ditching life as they knew it and hitting the road.
The real estate market is hot, right now. Whether you are looking to buy or sell, Brandon Scott Realtor with Long and Foster Real Estate talks about how he can help you navigate the twists and turns.
Purchasing an HVAC system is quite an investment, but one that is worth it. We talk with A&A Companies VP, Mindy Allen Townsend about what you can expect during the process and why spending the money now is worth it.
The 2021 MERR Institute Finraiser is underway. Click here for more information.
It’s packing week for Operation Christmas Child. Click here to learn what you need to do to participate.
We’re in the DelmarvaLife Kitchen with Karen Brimer, of Somerset County, learning to make Jalapeno Poppers.
Stuffed Jalapeño Poppers
Caution: use gloves if your skin is sensitive when preparing the peppers for stuffing.
15 Jalapeño peppers of your choice, split long wise and remove seeds with a spoon (if you prefer more heat, adjust the amount of seeds remaining)
Stuffing: 1 1/2 blocks (12 oz) cream cheese, softened
1 C. Shredded Mexican Blend cheese
1/2 t. Seasoned Salt
hot sauce optional
1/2 C. Hickory flavored real bacon bits to avoid frying bacon
Stuff jalapeños equally with cream cheese mixture, sprinkle with Mexican blend cheese and cayenne pepper, according to your taste.
Bake 375 for 30 minutes. Garnish platter with remaining peppers and cilantro, if available. Enjoy!!
Easy Pumpkin Pie Ice Cream
What You’ll Need
- 1 refrigerated pie crust (from a 14.1-ounce box)
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 (15-ounce) can pumpkin pie filling
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups cold heavy cream
- 1 cup chopped pecans
What to Do
- Preheat oven to 375 degrees F.
- Unroll pie crust and place it flat on a baking sheet. (No, we are not putting this in a pie plate, we are laying it flat.) In a small bowl, combine sugar and cinnamon; mix well. Sprinkle pie crust evenly with sugar mixture. Bake 12 to 14 minutes or until crust is golden; let cool, then coarsely crumble.
- Meanwhile, in a large bowl, combine pumpkin pie filling, condensed milk, vanilla, and salt; mix well. In another large bowl, with an electric mixer, beat heavy cream until stiff peaks form. Gently fold whipped cream into pumpkin pie mixture. Fold in pecans.
- Pour half the mixture into a 9- x 5-inch loaf pan. Sprinkle half the pie crust crumbles on top. Spoon remaining pumpkin pie mixture over crumbles. Cover and freeze 6 hours or until ice cream is solid. Serve with remaining pie crust crumbles on top.
To Fancy It Up:
- Right before serving, drizzle each dish with caramel syrup and sprinkle on even more pecans then dig in!
- If you can only find a 30oz can of pumpkin pie feeling, you can use half the can, or make a double batch! Enjoy!
- Our Pumpkin Patch Pancakes are the perfect way to start your day with that sweet pumpkin flavor!
- Calling all pumpkin lovers! Try one of these Perfect Pumpkin Recipes.
- We want more pie filling! And these are our Best Homemade Desserts with Pie Fillings.
