Ah, great minds think alike! I also have frozen poppers that I plan to prepare this weekend. Some are already breaded according to a recipe provided (I believe) by Linda Lou this summer when we were all talking about freezing poppers. The recipe says to bake them but I have to admit, when I tried them I decided I really prefer fried. Of course. Some are not breaded. I have made poppers before by wrapping them in wonton wrappers and frying and I really like the way that comes out. So I may do that. Haven't decided whether to thaw first or not, but probably will do so in the frig. Let us know what you do and how it turns out - you too bcskye. Ann, who used to be a huge Denver Broncos fan but now also watches only for the snacks and commercials

not sure if you'll find it, but I remember the thread, I think and I saved a portion ofit. Jalapeno Popper Spread (Original Version) Ingredients 2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (4 ounce) can chopped green chilies, drained 2 ounces canned diced jalapeno peppers, drained 1 cup grated Parmesan cheese Sliced toasted baguette Directions 1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. 2. Microwave on High until hot, (Editor's Comment: ick...really?!!), about 3 minutes. 3. Serve warm with sliced toasted baguettes. Baked Variation If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes. ---------- Jalapeno Popper Spread (Weed's Version, with a note at the end for next time) 3 (8 ounce) packages cream cheese, softened 1.5 cups mayonnaise (see note below) 2 (4 ounce) cans chopped green chilies, drained 6 ounces canned or jarred jalapeno peppers, drained and diced Salt & Pepper to taste Topping: 1 cup plain Panko, mixed with 1/2 cup freshly grated parmesan. White Corn tortilla chips Mix cream cheese, mayo & peppers, add salt and pepper to taste. Spread into a 9 x 11 glass or ceramic pan, then top with Panko mixture. Bake at 350 for 15 - 20 minutes, or until topping is nicely browned. Serve with white corn tortilla chips. *Note for next time: instead of all mayo, use half mayo and half sour cream. Add an ounce or two more jalapenos. Some reviewers of the recipe used fresh Jalapenos. I didn't do the fresh japs because I was worried it would be too hot for a crowd. The jarred ones I used had a nice amount of heat. I was ambivalent about the parmesan...seemed odd for this recipe, but it did work well. Other notes from the reviewers said they served it with pita chips, Triscuits, Wheat Thins, etc. Personally, I liked the white corn chips. I put the pan on one of those vintage warmers to keep it hot, but it went so fast, it really wasn't needed. If you like Jalapeno Poppers, you really need to try this!

I found this at All-recipes, it has great reviews Best Ever Jalapeno Poppers Prep Time: 45 Minutes Cook Time: 15 Minutes Ready In: 1 Hour Servings: 32 12 ounces cream cheese, softened 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 12 ounces jalapeno peppers, seeded and halved 1 cup milk 1 cup all-purpose flour 1 cup dry bread crumbs 2 quarts oil for frying Directions: 1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. 2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. 3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. 4. In a medium skillet, heat the oil to 365 degrees Here is a link that might be useful: Best Ever Jalapeno Poppers

I have an old popper and can't even tell you the name of it offhand. It looks like a small hotplate with an aluminum bowl fastened to it and a heavy glass lid. I've seen some with aluminum lids but I like the glass to see what's going on. A little oil, some popcorn and it's done rather quickly. But in the later years with health issues and stuff I've gone to the microwave and yes the packages. I like Pop Weavers. Best tasting and cheaper to boot. I do miss the old popper so I'll probably get it out one of these days. I also like a bag of Old Dutch White Cheddar popcorn. But can't handle a whole bag. My sister has (or had) a Stir-Crazy and it worked about as well as my popper. You flip it over and use the lid for a serving bowl. As I recall you can add butter to the top and it'd melt it. Never liked air-popped. Salt won't stick to it.