Grilled hummus, Fire Roasted Guacamole, chorizo queso dip, chili lime wings, jalapeno poppers and more!!

Who hoo, the holiday of all holidays where you get to drink large amounts of beer and gorge on really awesome finger food is upon us! If you click on my pinterest board link, you will see some of the best recipes from my BBQ friends and from the web that are ready to duke it out in front of your tv. I’ve also included some of my own personal recipes including jalapeno poppers done two ways.

Best of the Web:

John Dawson’s (Patio Daddio.com) Grilled Hummus- grilled garbanzo beans paired with tahini and grilled lemons! Yes please!

Chris Grove’s (Nibblemethis.com) Chili LIme Wings- my two favorite ingredients together!

Loaded Baked Potato Dip- myrecipes.com

Asian Meatballs with Hoisin Blackberry Glaze - from Justataste.com

My Favorite Recipes:

Fire Roasted Guacamole

Bacon Wrapped Asparagus

What’s in your Superbowl line up? I’d love to see your favorite recipes! Happy Superbowl everyone!

Jalapeno Poppers made with jalapenos, cream cheese and bacon

Even people who don’t like spicy food have tried these at my house and have gone back for seconds. I wouldn’t classify this recipe as “healthy” yet it is healthier than traditional jalapeno poppers that have been put in a fryer! Whenever Scott and I make these, even if it is only the two of us, there are never any leftovers. They are that good!!

All you need for these poppers are:

1) jalapenos

2) cream cheese or neaufchatel cheese

3) one pack of bacon

Because you need a way to “suspend” the poppers on a rack to let the bacon cook and have the fat cook off, I actually take one of the racks out of my oven and put it on top of a 9″ X 13″ pan that is covered with tin foil (cuts down on the mess!). So, remember to take the rack out before you:

Preheat your oven to 375 degrees.

Now, prepare the peppers. Cut the stem off the peppers and with a knife, scrape all of the chilis and inside portion out of the inside of the peppers. (Leaving the seeds will make them even hotter, which is okay, but you need room inside to stuff your cream cheese.) For the really large peppers, chop them in half.

Now stuff the peppers with cream cheese. For the peppers you have cut in half, you will need to wrap the bacon around the top and bottom of the pepper so that the cream cheese cannot fall out. The peppers will be suspended in the oven so that the bacon can cook down… For the peppers that have only been cut where the stem was removed, simply stuff with cream cheese and the bacon only has to cover the top. You will cut each piece of bacon in halves of thirds to be the right size for the peppers. If the peppers you use are REALLY big, this will vary… If you do not cut the large peppers in half, they will be HOTTER. This makes the pepper to cheese to bacon ratio off and makes the experience much hotter, which is not a bad thing. I am just warning you!

Arrange your poppers on your oven rack over a baking pan lined in foil.

After stuffing the pepper with cream cheese, then wrapping it with bacon in the right way so that the cheese can’t fall out of the bottom, you will then secure it with a toothpick or a skewer that has been cut in half. This is what will suspend the poppers on the over rack so they cook evenly.

Bake in the oven for 30 minutes, or until bacon is beginning to get crispy and the cream cheese is bubbling.

THESE ARE EVERYONES FAVORITES!!! You can prepare these in advance and then pop them in someone’s oven if you are going to a friends house. ENJOY!!!