Supper was mostly leftovers, but still very good. It was a ham and cheddar sandwich, acorn squash {with butter and brown sugar}, Chipotle chicken stir-fry, Armenian cucumber, squash and a couple of poppers.
Margie has just about perfected her popper recipe. Here it is {as of right now}
Bacon Topped Jalapenos
Ingredients
20 large jalapenos
1 cube Cream Cheese, Softened
1 cup Mexican Shredded Cheese
1 pound Thin Bacon, Sliced Into Quarters
Bar-B-Que Sauce
Preparation Instructions
Wear plastic gloves to prep your peppers... Cut jalapenos in half length-wise. Remove the seeds and white membrane (a teaspoon works great for this). Mix cream cheese and shredded cheese. Spoon cheese mixture into each jalapeno half. Top jalapeno with bacon pieces (1/4 slice). Top with a small amount of Bar-B-Que sauce. Use any extra pieces of bacon on larger peppers.
Bake on a pan with a rack in a 350-degree oven for 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish it off.
Serve immediately, Can be frozen and reheated in microwave.
If you prefer crispy bacon cook bacon until nearly done and then top peppers with bacon.