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.