We finally got around to taking some annual family photos over the weekend but after looking through them all we realized that there aren’t any good enough to share with friends or frame. We’re talking about a redo. The only good shots were some of Ryder, because he looks cute no matter what, but it looks like we’re going to have to try harder next time to get the perfect group shot. With such a huge family, it’s always big challenge.
Speaking of my nephew Ryder, wow, he is the cutest kid ever! That’s probably what every first-time auntie thinks, but it’s true. He’s a perfect specimen of tiny human being and he spends every waking moment trying to prove it. He’s not even a year old yet and he’s the most mobile baby that I think I’ve ever seen, plus he’s so stinkin’ smart it’s not even funny. He has this unlimited supply of energy at all times that keeps his mom on her toes. I’ve told her that he’s like her own personal trainer/ gym mempership replacement. He’s totally cut out to be an athlete someday and based on knowing his daddy’s height, I’d bet high that he’ll be really tall too.
But I should get on with telling you about these poppers because I’m guessing you’re at least interested to know about them if you’ve just read through my little brag session. I apologize to anyone trying to eat clean this year cuz, yeah, this doesn’t qualify as health food. Sorry. Okay, so the boy’s need for snacketizers has obviously won out again. What can I say, it’s getting close to superbowl time and I’ve got tailgate snacks on the brain.
So I realize we’re not even quite through the second week of the year, but according to my “quality control” team and my “poison-check” panel these are worthy of making it to the top of my best-of-the-best list. Seriously, the boys and even some of the braver girls, raved about these. Apparently, they are amazing. I’m going to be honest and admit that I don’t know this first hand because bacon and hot peppers together isn’t really my thing. I have a trusted support group though, and they were more than willing to make up the difference. If these are your kind of thing, you have to try them!
I know the sourdough is a bit unusual but it worked so well with these. I’m always trying to find more ways to use my starter than just in bread. Although, I saw a recipe for sourdough bread recently and realized I’ve been such a loser for not making plain bread more often. I need to bump making bread to the priority list this year.
Anyway, these are a winning recipe guys. I would give warning to the chefs though, wear gloves. I neglected to for the first batch and paid for it in the form of burning hands the entire rest of the day. Hot peppers aren’t messin’ around, they’re meanies.
- 20 fresh medium jalapeños
- 1 (8-ounce packages) cream cheese, softened
- 1 cup shredded cheddar cheese
- salt and pepper
- 1/2 cup whole milk
- 1/2 cup sourdough starter
- 1 cup all purpose flour
- 1 cup seasoned breadcrumbs
- 1 pound thin (regular) bacon, slices cut in half
- sauce for dipping such as homemade ranch or blue cheese if desired
- Before starting I recommend wearing gloves to protect your hands from burning the rest of the day (ask me how I know this, lol)
- Preheat oven to 400 degree F (200 C) cover a baking tray with foil. Cut the jalapeños in half lengthwise and remove seeds with a small spoon or a knife. Lay them out on the foil-lined baking tray with the insides facing up.
- Mix the cream cheese, cheddar, and salt and pepper in a medium bowl and spoon about 2 teaspoons onto each jalapeño then press it into the pepper to fill in the gaps. Repeat until all of your peppers are nicely stuffed.
- Take one at a time and dip it into the milk/starter mixture, then into the flour, then again in the milk/starter, then last in the breadcrumbs and place back on the tray. Repeat until all the peppers are coated then wrap them all in a slice of bacon.
- Bake for 12 to 15 minutes, or until the bacon is crispy. Remove and serve hot with a side of dipping sauce such as ranch or blue cheese dip.