Dear carlo3b,
How did you know that just this morning I have taken a vow of abstinence from refined sugar? Your post is surely a sign from the Almighty that it just wouldn't work for me. (Do you think Splenda would work as a substitute? )
My prayers are with you for your continued recovery! I love your recipes and have missed seeing them in the forum.
I'm going to hit you with an easy recipe that was a HUGE success at our neighborhood 4th of July party. I only made 2 dozen---could have served 7 dozen if I had the time and patience for cleaning the peppers!
Grilled Jalepeno Poppers
2 dozen fresh large jalepeno peppers
2 8 0z. packages cream cheese (you can use 1/3 reduced fat)
6 oz. cheddar cheese
Favorite seasoning blend/rub/salt
1 dozen slices uncooked bacon
Toothpicks
Clean and seed the jalepenos, removing as much of the ribs and seeds of the pepper as possible. Hold the pepper with the stem end toward you and "whittle" a slice from the side of the pepper from the pointed end toward the stem cap. Leave the stem end of the slice attached to the pepper. Using a small melon baller or metal baby spoon, clean the ribs and seeds from the pepper. GLOVES AND EYE PROTECTION ARE ESSENTIAL. TRUST ME!
Combine the cream cheese, cheddar cheese and seasoning blend (to taste) in a med. bowl. Stuff the peppers very full of cheese mixture, recapping with the flap you left on the pepper. (You will probably have some cheese mixture left, but it's better to be safe than sorry.) Wrap the pepper in 1/2 bacon slice and fix the bacon to the pepper with a toothpick. Grill completed peppers over med high coals, turning frequently, until bacon is cooked and almost crisp. (You can also smoke them, but I don't know exactly how long you would cook them. Experiment!) Take the toothpicks out before eating. : )
I have also made these with the crab dip you find in fish markets stuffed inside the peppers. Another delicious option is to use salami or pepperoni slices to wrap the peppers. The mutations are endless! All you have to do is clean dozens of searing hot peppers!
I'm going to hit you with an easy recipe that was a HUGE sucess at our neighborhood 4th of July party. I only made 2 dozen---could have served 7 dozen if I had the time and patience for cleaning the peppers!
Grilled Jalepeno Peppers
2 dozen fresh large jalepeno peppers
2 8 oz. packages cream cheese (you can use 1/3 reduced fat), softened
6 oz. cheddar cheese
Favorite seasoning blend/rub/salt
1 dozen slices uncooked bacon
Toothpicks
Clean and seed the jalepenos, removing as much of the ribs and seeds of the pepper as possible. Hold the pepper with the stem end toward you and "whittle" a slice from the side of the pepper from the pointed end toward the stem cap. Leave the stem end of the slice attached to the pepper. Using a small melon baller or metal baby spoon, clean the ribs and seeds from the pepper. GLOVES AND EYE PROTECTION ARE ESSENTIAL. TRUST ME!
Combine the cream cheese, cheddar cheese and seasoning blend (to taste) in a med. bowl. Stuff the peppers very full of cheese mixture, recapping with the flap you left on the pepper. Wrap the pepper in 1/2 bacon slice and fix the bacon to the pepper with a toothpick. Grill completed peppers over med high coals, turning frequently, until bacon is cooked and almost crisp. (You can also smoke them, but I don't know exactly how long you would cook them. Experiment!) Take the toothpicks out before eating. : )
I have also made these with the crab dip you find in fish markets stuffed inside the peppers. Another delicious option is to use salami or pepperoni slices to wrap the peppers. The mutations are endless! All you have to do is clean dozens of searing hot peppers!