Well, that sounds a bit weird. I have had a lot on my plate. I attempted to take my last college course to obtain an Associates Degree. Such a tiny little degree and 9 years after high school, I still dont have it! I'm a great student when I can apply myself. A 3.8 GPA doesn't just earn itself, you know. So when I took on this one last class, the blog wound up being the second thing that had to go on the back burner. The first was working out. Exercise has been something newly important to my daily regimen since about Thanksgiving. Even with cutting out the workouts and the blog to make time for school work, I still couldn't get it done. I wound up withdrawing from the class. Such a pity, because that was almost $600 that just blew right out my window. the stress was just too much to handle right now with starting to work full time again and managing my household alone. I have a few recipes piling up that need to be shared. I am going to work on this as well as try to motivate myself to get back into the habit of working out. A happy and healthy mommy can make all the difference in the world to a 4 year old. And THAT, my friends, is the most important. Ever.
Can you guess where I found this recipe? Nothing better than Pinterest! Except of course that one time that the link I followed put a virus on my work computer. DO NOT click on anything that says 20 worst baby names. The original recipe I used is here. For the first time, in probably ever, I followed this recipe exactly. No substitutions or alterations. It probably helped a lot that there is only 3 ingredients. Easy peasy.
- 12 jalapenos
- 1 block cream cheese
- 8 slices raw bacon, cut into thirds
Preheat oven to 375. Slice the jalapenos in half and remove seeds with a spoon. Please wear gloves or wash your hand immediately after handling these peppers. You DO NOT want the accidental burning body part incident I wound up with the first time I made these. I will leave it at that, but feel free to use your imagination. Using a spoon, fill each jalapeno shell with cream cheese. If you let the cheese sit out while you are slicing and seeding the peppers, it should become softer and easier to work with. Wrap the bacon pieces around the stuffed peppers and lay it on the cooling rack. Place the cooling rack on a cookie sheet and bake for 20-25 minutes. Recipe yields 24 poppers.
You may want to have your cookie sheet covered with foil before you put the rack on and bake. The purpose of baking them on the rack and not directly on the cookie sheet is so the bacon grease can drip down off the peppers. I am not sure if this collection of grease would make the peppers soggy if you cook them without the rack.
These peppers were an absolute hit. I first made them for a super bowl party and they were the first thing devored from the entire spread. I had about 5 myself. Every time someone walked by the table, they could not resist popping one of these boys in their mouths. I have made them again for a special Valentines treat and will be making them again for my brother-in-laws birthday dinner this upcoming Saturday. They are a bit tedious to make, but definitely worth it.
Some poppers were a lot spicier than others. I'm not sure why this happened. Maybe I missed a seed or two when cleaning them out. Maybe some of the oil was more concentrated in some of the peppers. I have no idea. Some did not seem to be spicy at all, which would make me think these are kid friendly, until you bit into that one that blows your taste buds out of your mouth...
Eat at your own risk. But they are sooooo worth the risk!
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