Today on the Morning Jam

Hour 1: The dilemma between Teachers and Parents about children going back to school

Hour 2: Julie Wheeler from the Better Businesses Bureau talking scams when it comes to vaccine and COVID-19 pandemic.

Hour 3: Super Bowl Talk with Trey Lyle and we gave our Predictions

Today on the Morning Jam

Hour 1: The dilemma between Teachers and Parents about children going back to school

Hour 2: Julie Wheeler from the Better Businesses Bureau talking scams when it comes to vaccine and COVID-19 pandemic.

Hour 3: Super Bowl Talk with Trey Lyle and we gave our Predictions

Today on the Morning Jam

Hour 1: The dilemma between Teachers and Parents about children going back to school

Hour 2: Julie Wheeler from the Better Businesses Bureau talking scams when it comes to vaccine and COVID-19 pandemic.

Hour 3: Super Bowl Talk with Trey Lyle and we gave our Predictions

Today on the Morning Jam

Hour 1: The dilemma between Teachers and Parents about children going back to school

Hour 2: Julie Wheeler from the Better Businesses Bureau talking scams when it comes to vaccine and COVID-19 pandemic.

Hour 3: Super Bowl Talk with Trey Lyle and we gave our Predictions

TEXAS TWINKIES

1 lbs cooked ground beef from the fatty side (the point), or store bought

1 1/2 T. salt

1 1/2 T. black pepper

1 t. cumin

1 c. pepper jack cheese, freshly grated

8 oz. cream cheese

2 packages of bacon (about 24 strips)

14 extra large jalapeno peppers

Sweet Barbecue Sauce Of Your Choice

Instructions

In a bowl or food processor, combine the cream cheese, shredded cheese, hamburger, and spices. Pulse several times to combine and mix well. Chill the mixture while you prepare the jalapenos.

For the jalapenos, make one cut from the stem all the way down to the tip with a sharp paring knife. Repeat with the remaining jalapenos. Over the kitchen sink, use a small spoon with a sharp edge to scrape the seeds and ribs from the pepper. Wash the seeds and ribs down the sink. Repeat with the remaining jalapenos and then wash your hands well.

Fill every jalapeno with the filling, nearly to overflowing (see photos). Prepare all the items you will need to wrap with bacon-- a cutting board and sharp knife, toothpicks, filled peppers, and bacon slices already opened and laid out for easy access.

Wrap the bacon around the stuffed jalapenos starting at the stem and traveling around the pepper. Most peppers need 2 pieces of bacon depending on the size of your jalapenos. Secure with toothpicks and reserve. Repeat with the remaining peppers.

Turn the broiler of your oven on high. Place the Texas Twinkies on a cookie sheet lined with foil and coat with sweet barbecue sauce. (We recommend our Dr Pepper Barbecue Sauce or the Cherry Bourbon Barbecue Sauce on Urban Cowgirl!) Coat well and broil just for a minute until the sauce thickens and becomes sticky. Repeat if desired. Serve hot with additional barbecue sauce or a drizzle of homemade ranch dressing.

TEXAS TWINKIES

1 lbs cooked ground beef from the fatty side (the point), or store bought

1 1/2 T. salt

1 1/2 T. black pepper

1 t. cumin

1 c. pepper jack cheese, freshly grated

8 oz. cream cheese

2 packages of bacon (about 24 strips)

14 extra large jalapeno peppers

Sweet Barbecue Sauce Of Your Choice

Instructions

In a bowl or food processor, combine the cream cheese, shredded cheese, hamburger, and spices. Pulse several times to combine and mix well. Chill the mixture while you prepare the jalapenos.

For the jalapenos, make one cut from the stem all the way down to the tip with a sharp paring knife. Repeat with the remaining jalapenos. Over the kitchen sink, use a small spoon with a sharp edge to scrape the seeds and ribs from the pepper. Wash the seeds and ribs down the sink. Repeat with the remaining jalapenos and then wash your hands well.

Fill every jalapeno with the filling, nearly to overflowing (see photos). Prepare all the items you will need to wrap with bacon-- a cutting board and sharp knife, toothpicks, filled peppers, and bacon slices already opened and laid out for easy access.

Wrap the bacon around the stuffed jalapenos starting at the stem and traveling around the pepper. Most peppers need 2 pieces of bacon depending on the size of your jalapenos. Secure with toothpicks and reserve. Repeat with the remaining peppers.

Turn the broiler of your oven on high. Place the Texas Twinkies on a cookie sheet lined with foil and coat with sweet barbecue sauce. (We recommend our Dr Pepper Barbecue Sauce or the Cherry Bourbon Barbecue Sauce on Urban Cowgirl!) Coat well and broil just for a minute until the sauce thickens and becomes sticky. Repeat if desired. Serve hot with additional barbecue sauce or a drizzle of homemade ranch dressing.

CREAM CHEESE COOKIE CUPS

These super easy, super tasty cookie cups would be welcome at any Super Bowl Spread!

Ingredients

1 tube (18 ounces) refrigerated chocolate chip cookie dough

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1-1/4 cups confectioners' sugar

Directions

Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes.

Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

Nutrition Facts

1 cookie cup: 193 calories, 10g fat (5g saturated fat), 21mg cholesterol, 92mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein

CREAM CHEESE COOKIE CUPS

These super easy, super tasty cookie cups would be welcome at any Super Bowl Spread!

Ingredients

1 tube (18 ounces) refrigerated chocolate chip cookie dough

4 ounces cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1-1/4 cups confectioners' sugar

Directions

Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes.

Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

Nutrition Facts

1 cookie cup: 193 calories, 10g fat (5g saturated fat), 21mg cholesterol, 92mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 2g protein

Janet and Mark talk to Jullie Wheeler, President and CEO of the Western Va. Better Business Bureau about the ongoing scams surrounding the COVID-19 Pandemic and the COVID Vaccine.

Janet and Mark talk to Jullie Wheeler, President and CEO of the Western Va. Better Business Bureau about the ongoing scams surrounding the COVID-19 Pandemic and the COVID Vaccine.