Oh y’all.
Do I have a treat (read: addictive sin) for you!
I stole this recipe from my mother-in-law (which is where tons of my best recipes come from) after she showed up for a Girl’s Night with a gigantic cookie sheet laden with these things. Between four women, we more or less downed the entire pan. None of us are upset or at all sorry.
Since this is my mother-in-law’s recipe, we must cook listening to her music:
Ain’t that good? Tuck and Patti are marvelous…here’s another:
Okay, kick your shoes off, and gather the following:
2 eight ounce packages of cream cheese, softened. (Get Philly. Don’t settle.)
1/4 cup chopped sun-dried tomatoes (about two tomatoes)
1 pound breakfast sausage
1 cup shredded cheddar cheese
16 good sized jalapeno peppers, halved lengthwise and seeded (wear plastic gloves, sugar. If’n you don’t, you’ll forget yourself and rub your hand in your eye, and I don’t need the hate-mail.)
1 pound bacon
(You’re drooling already, ain’tcha? I know. Me, too…)
Place cream cheeses in a medium sized bowl. Pre-heat oven to 425°. Cook sausage in an iron skillet like a good American and drain it well. Pour the hot sausage over the cream cheese, then add the shredded cheddar and the chopped tomatoes. Fold that deliciousness together.
Fill each half jalapeno with about a tablespoon of the cream cheese mixture (more or less), and them wrap each pepper with half a slice of bacon. Place stuffed peppers on a foil-covered baking sheet. You should have a pan full of awesome that looks something like this:
“Anything worth doing is worth over-doing.” -Mick Jagger
Bake for 35-45 minutes, until that bacon is all sizzly and sinful.
Commit sin of gluttony.
Repent.
Repeat.
“The question that women casually shopping for perfume ask more than any other is this: “What scent drives men wild?” After years of intense research, we know the definitive answer. It is bacon.” -Tania Sanchez, Perfumes: The Guide