Firecrackers

This recipe is about as easy at it gets. In the past, we would buy them pre-made at Market Street. (They put shrimp in theirs.)  Heath was sure we could make them ourselves.  After a few test runs, I think we got them right.

We love them in the winter, because the heat of the jalapenos warms you right up. You can experiment with the stuffings.  As always, whatever suits your taste!

What I learned when making Firecrackers...

• I like to use really large jalapenos.  I believe this size must be seasonal, as I have been able to find them just recently.
• Cream cheese is great, because it does not "run" out like other cheese.
• Use good, center cut bacon. You want the crispy bacon, not the fat that doesn't cook well.
• Line your grill grate with foil. This will prevent the bad flair ups from the bacon grease.  We like to keep a spray water bottle nearby, just in case.
• Soak your toothpicks in water. This will help slow the burn on the grill.
• Wear gloves when cutting jalapenos. Your eyes will thank you later.  If you want more spice, leave some of the seeds.

Recipe for Firecrackers:

Ingredients

3-4 extra large jalapenos (4 inches in length)

Cream Cheese

Center Cut Bacon

Toothpicks

Cut jalapenos length wise in half. Scoop out seeds.  Stuff each side with cream cheese.  Marry the halves again and wrap with bacon.  Use toothpicks to secure.  Grill until bacon is crispy.  Serve immediately.

Bacon Wrapped Jalapeno Chicken "Bites"

We tasted an awesome recipe at Mattito's in Frisco.  In hopes of trying to duplicate it, I went to....Pinterest.  Surprise, surprise....I know.  These are great as appetizers or the main meal.

Tips I learned when making Bacon Wrapped Jalapeno Chicken "Bites":

• I used chicken breasts.  You can pound or flatten your chicken before cutting into strips.  We did not pound this time, but I may in the future to make more room for stuffing.
• When cooking on the grill, use foil over your grate. The bacon really fires up, so watch carefully.  We like to keep a spray water bottle near by.
• Any type of pepper would work.  Use what you like best.  I used an anaheim pepper.
• Use good center bacon. You want crispy bacon, not lots of fat.  We used the center cut and did not have to cut down the bacon. I used about 2 strips per each piece of chicken.
• Use plastic gloves when cutting peppers. Your eyes will thank you later.
• Soak your wooden toothpicks in water. This will slow down the burning on the gril.

Bacon-Wrapped Jalapeno Chicken Bites

original recipe: http://www.salad-in-a-jar.com/family-recipes/bacon-wrapped-jalapeno-chicken-bites

Ingredients:

8 chicken tenders, flattened and cut in two

3-ounce package softened cream cheese

1 jalapeno pepper, seeded and finely chopped

8 slices bacon, cut in half

Instructions:

1. 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.

2. Grill until bacon is brown and crispy on both sides.

Hummus Cookie Dough Dip

I love Pinterest!  My husband makes fun of me, because every time he asks where I get a new recipe or craft idea....I say PINTEREST!  I will admit some of the "things" I have tried have been complete failures.  However, sometimes I am pleasantly surprised. This recipe would fall in the win column.

Every now and then I get a taste for all things cake and cookies.  I will munch on whatever I can find only to feel guilty later.  Not today because I found a dessert made of beans!!  Yes, you heard me right....beans as a dessert. Who would have thought?

Tips I learned when making Hummus Cookie Dough Dip:

• Make sure to drain and rinse your chickpeas well.
• This is a rich dessert, a little goes a long way.
• You can use anything to as dippers...I chose Cinnamon Graham Dippers.
• The recipe calls for regular size chocolate chips, I chose mini's instead. 
• You can replace the brown sugar with stevia.  You will get a different flavor, so do a test run before making for a crowd.
• I used almond butter as my "nut" butter. 
• I used the chocolate chips as garnish and put them on last, right before you serve.

Cookie Dough Dip by Chocolate Covered Katie...all credit to her!

• 1 1/2 cups chickpeas or white beans (1 can, drained) (250g)
• 1/8 tsp plus 1/16 tsp salt
• tiny bit over 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 cup nut butter (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste, so if you don’t want this, try the recipe in this link instead. Just don’t bake it.)
• up to 1/4 cup milk of choice, only if needed
• 2/3 cup of brown sugar
• 1/3 cup chocolate chips
• 2 to 3 tbsp oats (or flaxmeal) (You can omit for a thinner dip.)

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth. Then mix in the chocolate chips.  (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

Top with chocolate chips and serve with dippers.