It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


This tastes like a cross between cheesy garlic bread and bacon dip !!

Another very appealing feature of this stuffed baguette is that you can make it ahead. It freezes perfectly! I freeze them wrapped in foil then cling wrap (or I pop it in large ziplock bags).

To serve, just let them defrost, then pop them right in the oven! I tried baking it from frozen once but the crust got a little too brown for my liking before the cream cheese filling warmed through and the cheese melted.

Cheesy Jalapeno Bacon Stuffed Baguette with Garlic Butter Recipe
A new idea for party food! This is great for making ahead. Just assemble then pop it in the freezer until you need it, then all you have to do is bake them when you are ready to serve! So many options for fillings....I've provided a few more ideas in the notes.


  • 1/2 tbsp oil
  • 8 oz / 250g bacon, diced (I used lean bacon)
  • 1 x 20" / 50 cm baguette / french stick
  • 8 oz / 250g Philadelphia cream cheese, softened (full or low fat)
  • 1 cup cheddar cheese, shredded (Note 1)
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup packed jalapeƱos, finely chopped (if using fresh, deseed it. Or use canned, drained)
  • 1 cup finely chopped scallions/shallots, green and white part (packed)
  • Black pepper


  • 3 tbsp butter
  • 2 garlic cloves, minced
  • Pinch of salt


  1. Preheat oven to 180C/350F.
  2. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool.
  3. Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff).
  4. Use a long knife (preferably bread knife) to cut the bread out, leaving about a 1/2" / 1.5cm wall of bread and crust. (Note 2)
  5. Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeƱos, scallions/shallots and pepper in a bowl and mix until combined.
  6. Use a knife or piping bag to stuff the mixture inside the baguettes.
  7. Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove.
  8. Brush the baguette with garlic butter (or you can do this after you slice it).
  9. Slice the baguette into 1 1/4cm / 1/2" slices.
  10. Keep the slices pressed up against each other, and transfer to a large piece of foil.
  11. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted.
  12. For optimal experience, serve warm!

Recipe Notes:
1. You can use tasty or any other cheese with flavour.
2. Keep the bread you remove to make breadcrumbs! Let it dry out on a plate, then crumble and store in an airtight container until required.
3. To make ahead: Assemble the baguette then wrap in foil then with cling wrap and place in the freezer until required. To reheat, defrost and bake at 180C/350F for 20 minutes. I don't recommend baking from frozen because the crust will be a very dark brown before the centre heats up enough for the cheese to melt.
4. Filling options: You just need 4 cups of any combination of fillings (cheese, pepperoni etc) mixed with 250g / 8oz of cream cheese in order to have enough filling for a 50cm / 20" baguette. I think that 1 cup of cheddar or other flavour cheese combined with 1/2 cup of mozzarella is a good ratio of stretchy to flavoured cheese, but you can mix it up as you want. The mozzarella is there for the "stretch".


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