Thanks to all who entered the drawing for “The Cookie Dough Lover’s Cookbook,” by Lindsay Landis. The winner is Lisa Nelson. I’ll pop it in the mail today.

If you are not Lisa Nelson, you’re eligible to enter the drawing for “Simple Shortcut Recipes,” from Gooseberry Patch. Attentive readers will notice I gave this away a few weeks ago, but now I have another copy.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK by Tuesday at midnight.

For those of you just here for the food, here’s an incredible recipe that crossed my desk last week from co-worker Jeff Hileman.

JALAPENO POPPER DIP
16 ounces cream cheese, at room temperature
1 cup mayonnaise
8 pieces of bacon, cooked and chopped up
6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained)
2 cloves garlic, minced
1/2 teaspoon cumin
1 1/2 cups shredded cheddar cheese
Topping
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 tablespoons unsalted butter, melted
1. Preheat oven to 375 degrees.
2. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
3. Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened. Sprinkle evenly over the cream cheese mixture.
4. Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your favorite tortilla chips, crackers, vegetables, etc.
Note: Six jalapeno peppers might seem excessive while you’re mincing, but they get milder in the cooking, so don’t be timid.
– browneyedbaker.com