Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.
BACON WRAPPED APRICOTS:
Partially cook bacon.
Cut strips in half.
Wrap around an apricot and secure with a toothpick.
Bake at 350 degrees for 20 minutes or until bacon is crisp.
DIPPING SAUCE:
Mix together soy sauce, brown sugar and ginger.
Put in a small bowl to dip apricots when serving.
VARIATIONS:
Bacon wrapped green olives- Bake as above.
Bacon and peanut butter wraps- spread peanut butter on bacon slices, roll up, spear with a toothpick and broil until crisp.
Use your imagination!
For the Jalapeno Salsa: Place the onion in
rap 1/2 slice of bacon around each pepper half.
iquid smoke and half the jalapeno seeds.
Mix/Mash together
wash and trim the jalapeno peppers.Chop the stem
icrowave before serving.
BACON WRAPPED DATES:
Cut bacon strips in half
Preheat oven to 350 degrees F (175 degrees C).
Combine cream cheese and Cheddar cheese in a bowl and mix well. Spoon mixture into the center of the jalapeno halves and spread out.
Cut bacon slices in half crosswise and wrap 1 bacon strip around the center of each jalapeno half. Place jalapeno poppers on a non-stick baking sheet.
Bake in the preheated oven until bacon is cooked and jalapenos are a little tender, 10 to 15 minutes.
rill.
Slow cook the bacon over medium heat, careful to
r leave separated).
Wrap bacon around each hot dog and
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.
o do this, double the recipe (two cups) for the chimichurri
ach of the slices of bacon into halves lengthwise. Plait these
Cut off the stem of each jalapeno and de-seed it carefully, using caution not to tear the pepper.
It is easiest to de-seed it with a potato peeler.
To make them cooler you can set them in ice water over night.
Carefully fill each pepper with cream cheese.
Wrap each pepper with a slice of bacon making sure to cover the cream cheese end.
Close the end of bacon with a toothpick inserting it all the way through the pepper.
Fry in a electric skillet until bacon is done.
You can play with this recipe depending on the shrimp count. Depending on the size of the shrimp will depend on how many appetizers you will get.
I usually cut the bacon in half and wrap around medium size shrimp (30 count).
You can prepare this the day before and let marinate.
Put the bacon wrapped shrimp on a cookie sheet, making sure each is covered in the teriyaki baste.
Bake at 400\u00b0 for 20 to 25 minutes.
They are excellent!
Season with salt and pepper the chicken pieces.
Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides, about 10 minutes.
"wings,\" start by overlapping the bacon on one end of a
Partially Cook Bacon for 3-5 minutes in
Arrange bacon on a cutting board, overlapping
hicken breast with 2 pieces bacon, covering the entire surface of