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Sweet Pepper Poppers

by Jackie Alpers on February 9, 2016

Easy Sweet Pepper Poppers | Food photography by Jackie Alpers

How To Make Sweet Mini Pepper Poppers

Lay peppers on preparation surface. Slice off the front of each one, leaving a deep well and the stems intact. Fill the remaining hole with jalapeño cream cheese for a kick of heat that’s milder than traditional poppers. Top with panko breadcrumbs moistened with melted butter and bake at 400 degrees until browned.

This recipe and food photograph was developed for a FoodNetwork.com article on 10 Ways to use Sweet Mini Peppers. Read the rest of the article here.


Chicken Pot Pie in a Mug

by Jackie Alpers on January 14, 2016

For centuries, people believed that it was impossible to make a chicken pot pie in the microwave. I have proven them wrong. This recipe first appeared in the article “10-Minute Dinner Recipes That ANYONE Can Make” Get the rest of the dinner in a mug recipes from this article at Refinery29.

Chicken Pot Pie in a Mug
1 tsp butter
1 tsp all-purpose flour
1/4 cup milk, cream or half & half
1/4 cup chicken or vegetable broth
1 cup shredded rotisserie chicken
1/4 cup peas, defrosted if frozen
1/4 cup corn kernels, defrosted if frozen
1 tsp onion flakes
1/4 tsp smoked paprika
Onion flakes
Salt & Pepper to taste
1 small can crescent roll dough (approximately 4-oz), such as Pillsbury’s


  1. Heat the butter in a large mug in the microwave until melted, about 20 seconds.
  2. Whisk in the flour, using a fork, to make a paste. Then whisk in the milk or cream, followed by the broth. Mix in chicken, peas, corn, paprika, onion flakes, salt, and pepper.
  3. Unroll the crescent rolls and lay two or three of them across the top of the mug to make a crust, leaving a small amount of space between them so that steam can vent.
  4. Cook for 3 minutes or until the top is puffy and lightly browned, as shown.



Black & White Sprinkles! Cookie

by Jackie Alpers on October 10, 2015

black and white cookie

Look to the cookie. These soft and cakey half-and-half cookies are the perfect palette for your favorite sprinkles, jimmies, confetti, or dragées in elegant shades of black and white.

This recipe is from my book Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts. Buy my book and lean everything there is to learn about Sprinkles.

Black & White Sprinkles! Cookie


  • 4 Cups cake flour, sifted
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1 Cup unsalted butter, at room temperature
  • 1/ 3/4 Cup sugar
  • 1/2 Teaspoon vanilla extract
  • 1/2 Teaspoon lemon extract
  • 4 egg whites
  • 3/4 Cups milk
  • For The Icing
  • 6 Cups confectioners' sugar
  • 1/2 Cup plus 1 tablespoon milk
  • 1 1/2 Teaspoon vanilla extract
  • 4 Tablespoons cocoa powder
  • 4 Tablespoons each chocolate jimmies, white jimmies, and white Sixlets, or other sprinkles


  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Sift flour, baking powder, and salt into a medium bowl.
  2. In a stand mixer, beat butter on medium to medium-high speed for several minutes, until smooth. Reduce speed to low and add sugar in a slow stream. Beat butter and sugar on medium-high speed for several minutes until light and fluffy. Beat in vanilla extract, then lemon extract, and then egg whites, mixing to combine after each addition. Add flour mixture and milk in 3 alternating additions and mix until just combined.
  3. Drop ¼-cup scoops of dough about 5 inches apart onto cookie sheets. Moisten a small offset spatula or butter knife with water and spread each mound of dough into a flat 3-inch round. Bake for 8 to 10 minutes, rotating sheets halfway through baking, just until cookie edges start to turn golden.
  4. For the icing, mix confectioners’ sugar, milk, and vanilla in a bowl until smooth. Transfer 1/2 of the icing to another bowl and add cocoa powder. Mix until no cocoa powder lumps remain.
  5. Using a small offset spatula, spread the chocolate icing on half the cookie. Repeat with the vanilla icing on the other half. Return iced cookies to wire racks to set for 30 minutes and then remove them with a spatula. Store cookies in an airtight container, layered between waxed paper, for up to 3 days.
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Vegan Cocktail Pups recipe With A SECRET INGREDIENT! 

by Jackie Alpers on September 3, 2015

easy vegan cocktail pups made in the crockpot

Vegan Cocktail Pups

The secret ingredient is baby carrots! This is so simple that there isn’t even a recipe. Just toss a bag or two of baby carrots a crockpot with your favorite barbecue sauce and cook on low for 4 hours.

Find out more super easy ways to use up that bag of baby carrots sitting in the fridge in my FoodNetwork.com article, Beyond The Bag: New Ways to Eat Your Baby Carrots.   


Parmesan Crisps with Caviar and Crème Fraîche

by Jackie Alpers on August 18, 2015

Parmesan crisps with caviar

Festive enough for New Year’s Eve, this pretty appetizer only takes about 5 minutes to make. Bacon infused caviar adds an unique smokiness that will intrigue your guests and is fairly inexpensive, but any decent quality caviar will do. The one-ingredient parmesan crisps are a savory, no-carb alternative to blini.

Parmesan Crisps with Caviar and Crème Fraîche
1/2 cup shredded Parmesan cheese
1 ounce caviar
1/4 cup crème fraîche


  1. Preheat the broiler to 480-500 degrees.
  2. Line a half baking sheet with a silicone baking mat or parchment paper. Drop 1-to-2 tablespoons of the shredded Parmesan onto the baking sheets into tiny mounds. Bake 5 minutes or until golden brown. Let cool completely and loosen with a spatula. Top each parmesan round with a dollop of crème fraîche and caviar. Serve immediately.

Pile the shredded Parmesan into tiny mounds.


Each of the crisps are unique and look like jeweled works of art.

Parmesan crisps with caviar


Parmesan crisps with caviar


Dark Chocolate Chia Pudding With Frozen Berries

by Jackie Alpers on June 21, 2015

 black chocolate chia pudding with frozen berries: recipe & photo by Jackie Alpers

Frozen berries top this easy dessert with a 5-minute prep time… because it’s hot out there.

Chia seeds are truly a super-food packed with antioxidants, fiber and loads of healthy Omega-3 fatty acids, so they are a particularly good Paleo-friendly choice for vegans and vegetarians.

If you prefer a sweeter dessert, use sweetened coconut or almond beverage, otherwise use unsweetened. You could also try a vanilla flavored beverage and skip the additional vanilla in the recipe. 

Dark Chocolate Chia Pudding With Frozen Berries
1/2 cup chia seeds
3 cups almond or coconut beverage, sweetened or unsweetened, depending on your taste.
1 tablespoon unsweetened cocoa powder, I used King Arthur Flower’s Black Cocoa Powder
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup mixed frozen berries, PLUS another 1 cup for serving.


  1. Combine all of the ingredients except for 1/2 of the frozen berries. Cover the mixture and refrigerate for 2-3 hours to give the chia seeds time to swell and absorb the liquid. Spoon into individual ramekins or small serving bowls and top each with an even portion of the remaining frozen berries. Serve immediately.


italian chicken Jackie Alpers

This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just a small amount of butter on top, and using grated parmesan for a garnish, keeps the fat and calories down.

Don’t skip the anchovy paste. It may seem like a weird ingredient, but it adds a lot of flavor. Also, don’t be alarmed, the lemon juice will appear to cook the chicken a bit, turning it white in the marinating bag.


2 boneless, skinless chicken breasts 1 clove garlic, sliced thin
1/4 cup red wine vinegar 3 tablespoons chopped sun-dried tomatoes, divided
2 tablespoons olive oil 1 teaspoon onion flakes
juice from one small lemon 1-2 teaspoons crushed red pepper flakes
1 tablespoon dried oregano 1 teaspoon fennel seeds
1 tablespoon coarse ground salt 2 small pats butter (approximately 1 teaspoon each)
1 teaspoon anchovy paste 1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning


  • Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thickness with a mallet, then put them in a resealable plastic bag with all of the marinade ingredients, using only 2 of the 3 tablespoons sun-dried tomatoes. Refrigerate for at least 4-6 hours.
  • Grill over medium until cooked throughout, about 5 minutes on each side.
  • To serve, top each chicken breast with a small pat of butter and sprinkle with remaining tablespoon of chopped sun-dried tomatoes and parmesan cheese.

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Breakfast Taco Cups

by Jackie Alpers on March 29, 2015

breakfast taco cups jackie alpers

Tacos for breakfast? Of course! Pinto beans add a healthy dose of fiber and low-carb tortillas erase any remaining guilt factor. Make these as mild or spicy as you like with your favorite taco sauce or salsa.

Breakfast Taco Cups
1 6" tortilla, preferably low-carb
1 strip of cooked bacon, crumbled (I used vegetarian)
1/2 teaspoon taco seasoning
1/4 cup pinto beans, drained and rinsed
1 egg, or 1/3 cup egg substitute such as Egg Beaters
taco sauce
1 tablespoon crumbly Mexican cheese such as Cacique, Panela


  1. Preheat oven to 300 degrees.
  2. Heat a tortilla in the microwave for 10 seconds to soften. Fold it into a ramekin to form a cup.
  3. Stir the taco seasoning into the pinto bean. Spoon about 1/3 cup of beans into the bottom of the tortilla.
  4. Carefully break an egg on top or pour in the egg substitute, leaving about 1” at the top.
  5. Add crumbled bacon and bake for 20 minutes, or until the egg is fully set.
  6. Remove from oven and top with cheese, taco sauce and cilantro or any of your favorite taco toppings. Enjoy!


How To Make Edible Holiday Centerpieces

by Jackie Alpers on December 21, 2014

Doughnut tree made out of white powdered supgar donut holes for christmas winter wonderland centerpiece that you can eat.

In my latest article for the Food Network I show you how to make 5 fun, edible holiday centerpieces, including this tree made out of powdered sugar doughnut hole. Here’s how!


Snack of the Day: Cincinnachos! – Cincinnati-Style Chili Cheese Nachos: recipe and photo by Jackie Alpers

Ohio meets Arizona! Cincinnati style chili cheese nachos – Cincinnachos as they will henceforth be known. The best of everything for snacking season.

Start with My Recipe for Cincinnati Style Turkey Chili, substituting ground grass-fed beef or vegetarian ground beef crumbles if you prefer.

Cincinnachos! – Cincinnati-Style Chili Cheese Nachos
1 bag of good quality tortilla chips such as Trader Joe's Whole Grain or Blue Corn chips
1 cup of black or kidney beans, rinsed
2 cups of shredded sharp cheddar cheese
1/2 cup chopped onion
1/2 cup pickled jalapeno peppers
Hot sauce to taste


  1. Pre-heat the oven to 350 degrees
  2. Cover a large baking sheet with parchment paper.
  3. Spread a layer or tortilla chips onto the sheet. Drop spoonfuls of warm chili onto the tortilla chips then top with beans and onions. Cover with an even layer of cheese.
  4. Bake for 8-10 minutes or until the cheese melts, being careful not to burn the tortilla chips.
  5. Remove from oven and distribute the jalapenos on top of the warm nachos. Sprinkle with your favorite hot sauce and enjoy!


Snack of the Day: Cincinnachos! – Cincinnati-Style Chili Cheese Nachos: recipe and photo by Jackie Alpers

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