Two New Recipes

Bacon Wrapped Jalapenos

Fresh jalapenos 2-3 inches in size
Cream cheese (softened)
Thin, regular bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon piece (1/3 of slice). Secure by sticking toothpick through the middle (At this point you can freeze them, uncooked, in a ziploc bag for later use).

Bake on a pan with a rack in a 275* oven for 20-25 minutes. You don’t want the bacon to shirnk so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it.

Found on Pioneer Woman's website ...
HERE

Caleb loved these. I used some jalapeno's I bought at the store and some that a neighbor had given us. The store bought ones were much more mild, while the home grown ones were HOT!

Hot and Spicy Chicken Legs

1 Cup Apricot Preserves
1/2 Cup Ketchup
1/4 Cup Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 Lbs. Drumsticks (about 12)

Preheat oven to 350*. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.

Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

Found on Pioneer Woman's website ...
HERE

These were YUMMY! Next time I think I will cook the chicken legs for about 15 minutes BEFORE I put the sauce on them. Pour off any grease/liquid and then pour the sauce on them and cook for 20-25 more minutes. The grease/liquid off of the chicken diluted the sauce some.