12 or so Jalapenos
1 (8-oz.) pkg. Cream cheese
1 heaping tsp. Seasoned salt
1 pkg. Little smokies sausages
1 pkg. Bacon (thin sliced)
Set cream cheese out so it comes to room temperature. Halve the jalapenos. Use a small spoon (I use a metal measuring spoon) to scoop out the veins and seeds. Set aside. If cream cheese hasn't softened yet, pop it in the microwave for 5-8 seconds. Then, put the cream cheese in a bowl, and mix in the seasoned salt (you may leave out the seasoned salt as a lower sodium alternative). Put the cream cheese mixture in a plastic zip top sandwich bag, cut the corner off the bag, and pipe a strip of cream cheese into each jalapeno half. Press a little smokey link on top of the cream cheese. Wrap with half a slice of bacon, and secure with a toothpick. Cook on gas or wood grill on lowest setting for about an hour to an hour and one-half. When bacon gets crispy, they're ready.
Note: Important: use disposable gloves when working with the jalapenos; if you do not, your hands will burn, and if you touch your eye...look out!
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