Cheese Stuffed Jalapenos Wrapped in Bacon with just a Hint of Smoke

This year our garden has been cranking and aside from the beautiful tomatoes we have been so lucky to enjoy, the jalapenos have been proliferating like crazy! I mean everyday I am pulling off 3 or 4 from our 2 plants. In an effort not to let any of this gorgeous bounty go bad, I decided to search the web for some jalapeno recipe ideas. This one I modified by adding some liquid smoke to the cheeses. It ended up being a total a hit with both the hubby and kids.  There is a nice heat from the jalapeno which is quickly countered by the creamy cheeses, and then all topped off with a slice of crispy bacon! Football season is kicking off and this is the perfect tailgate appetizer!

Ingredients:

1/2 cup of cream cheese

1/2 cup of sharp cheddar shredded

1 tsp smoked paprika (if you have the smokey kind, otherwise plain paprika is fine to use)

1 tsp of liquid smoke (can usually be found over by the BBQ sauce isle of your local grocery)

6 pieces of bacon

 12 jalapenos halved with the seeds removed

Cut the bacon strips in half lengthwise with a scissor. Heat pan and cook bacon until it is a little brown but still pliable. Remove from heat and let drain on a paper towel. In the microwave or in a small double boiler, slightly melt the cheeses together, just enough so they can be blended. Then mix in the paprika and liquid smoke. Set the oven at 400 degrees. Spoon the cheese mixture in to the jalapeno halves and then wrap a strip around the entire jalapeno and cheese. Place on an oven proof dish and bake for about 10 minutes or until the bacon is crispy and the cheese is bubbly. Remove from oven and plate. The perfect accompaniment to any choice of beer!

You can also make these ahead of time just don't bake them. Keep refrigerated until you are ready to bake. These little yummies can also be cooked directly on the grill!

Wishing you all a great Labor Day weekend!  And don't forget that Monday, September 7th, kicks off a week of Fall Home Tours featuring 30 bloggers homes!

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Be there or be square!!!

XO

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If You Like Loaded Potatoes You'll Just Love this Fully Loaded Potato Salad

As soon as I saw this recipe in a July issue of Women's World magazine I knew it was going to be one I'd have to try. Who doesn't love a loaded baked potato or potato skin? This recipe uses all the classic ingredients including sour cream, scallions, cheddar cheese and lots of bacon! I can't believe I never thought this one up myself. Anyway this potato salad is both tasty and easy.

2 lbs of red potatoes cubed
4 slices of bacon ( I used 6)
1/3 cup sour cream
1/3 cup ranch dressing
2 scallions, sliced
2 T Italian flat leaf parsley
1 T white vinegar
1/2 cup shredded cheddar cheese (I used sharp cheddar)

In a large pot add potatoes to enough salted water to cover them and bring to a boil and let simmer about 10 to 12 minutes. (Check towards the end of the cooking for desired firmness.) Drain and rinse under cold water to stop cooking.

In a non-stick skillet cook up the bacon until crispy and drain on paper towel. After they have cooled break or cut with scissors into small pieces.

In a large bowl blend together the sour cream, Ranch dressing and vinegar with half of the bacon, scallions, parsley and cheddar cheese. Toss the cooled potatoes in and cover with dressing. Transfer the potato salad to another bowl and top with the remaining parsley, scallions, bacon and cheese. Chill for about 2 hours.

Wouldn't this be a fabulous recipe to take to your next BBQ or picnic!

Wishing you all a wonderful end to your week!!
XO

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Cozy Little House