Bacon-Wrapped Jalapeño Poppers
- 12 medium-large jalapeño poppers cut in half lengthwise (seeds removed)
- 12 ounces cream cheese (softened)
- 1 cup shredded, sharp cheddar cheese
- 12 slices bacon (cut in half)
Preheat your grill (or oven) to 425º F. Next, fill each jalapeño half with cream cheese/cheddar mixture. Careful not to overfill. Then wrap each jalapeño half tightly with a piece of bacon.
Arrange on a rimmed baking sheet with parchment paper and bake/grill until the bacon is cooked and crisp (about 25-50 minutes). Check every 10-15 minutes to keep from burning.
Remove from the grill and allow to cool for several minutes before serving. Add a side of your favorite fruit jam as a dip.
Bacon-Wrapped Blue Cheese Stuffed Dates
- 30 large, dried pitted dates
- 1 (4 oz.) container crumbled blue cheese
- 15 slices bacon (cut in half)
Preheat your grill (or oven) to 375º F. Prepare a rimmed baking sheet with parchment paper or cooking spray.
Slice your dates along the side so they can be opened flat for stuffing. Fill each date with a teaspoon of soft cheese. Next, wrap each one with a slice of bacon so the blue cheese opening is completely sealed. The bacon should overlap underneath each date. Seal each appetizer with a toothpick and place on the baking sheet.
Bake for 15-25 minutes or until the bacon is cooked and the cheese is lightly browned. Turn the dates over when they are halfway cooked to ensure they are crisp all the way around. Serve warm.
Maple Candied Bacon
- 1 pound thick-cut bacon
- ½ cup pure maple syrup
- ¾ cup brown sugar
Preheat your grill for indirect heat (250-350º F).
Mix the brown sugar with the maple syrup. Brush each side of each slice of bacon with the mixture. Cook on the grill for 10 minutes then flip and brush again with mixture.
Repeat process several more times until bacon is fully cooked. Cool for 20 minutes and serve with your favorite jam.