Bacon Wrapped Jalapeños

I made these tasty little buggers as a result of my no-heat jalapeno plants in my garden producing like crazy!

Hubs and I both really loved these – I left the original recipe’s BBQ sauce out, and I’m glad I did…we didn’t find it was needed!

And, of course….everything’s better with bacon and cheese 🙂

Bacon Wrapped Jalapenos

(Sing for Your Supper)

20 fresh jalapenos, cut in half and seeded

2 blocks of cream cheese, softened

1 cup shredded cheddar cheese

1 pound bacon, cut into thirds

bbq sauce

toothpicks

Directions

– Preheat the oven to 375 degrees F.

– In a large bowl, mix the cream cheese and cheddar cheese

– Spread some of the cheese mixture in each jalapeno half

– Wrap each piece with a slice of bacon and secure with a toothpick

– Brush with BBQ sauce, and place on a baking sheet lined with foil

– Bake for 20-30 minutes, or until bacon is nicely browned

Refrigerator Pickles

With the garden this year, I had quite the bounty of cucumbers. Now, I love me some cucumbers, so for the first few months, I just ate them.

But even I have a cucumber limit.

When I reached it, I found this recipe on Delicious Melicious for refrigerator pickles and jumped on it because it literally took 5 minutes! Love that!

Refrigerator Pickles

(Delicious Melicious)

3 cloves garlic, minced

fresh dill

cucumbers

Brine:

3 cups water

6 tbsp white vinegar

3 tbsp kosher salt

Directions

– Put some of the fresh dill in the bottom of each jar.

– Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers.

– Put minced garlic on top, pour brine into jar until it’s full.

– Put the lid on, and leave them in the refrigerator for 2 days before using.