CHRISTMAS SNACKS

[HairOfTheDog]

These are more creative and sound great Duchess.  I'm gonna try them for a New Year's potluck.

If some of your guests don't care for very spicy bites, you can use mini sweet peppers instead of jalapenos (and leave the bacon off for vegetarians).



Ingredients:

• 12 fresh jalapeño peppers or mini sweet peppers
  
• 8 ounces cream cheese, softened to room temperature
  
• 1 cup shredded cheddar cheese
  
• 1 clove garlic, chopped
  
• 1/2 teaspoon smoked paprika
  
• 12 slices bacon, cut in half
  
• 24 toothpicks
  

Directions:

1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
   
2. Cut the peppers in half lengthwise; remove seeds and center membrane. Set aside.
   
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste,  Spoon filling equally among all 24 jalapeño halves.
   
4. Wrap each stuffed pepper with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
   
5. Make ahead tip: peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake.