Baked Jalapeno Poppers

Seriously. Bacon, cream cheese, and jalapenos? Have I died and gone to heaven? Well, if I haven't died, these will certainly do me in.

Ingredients:

Bacon
Fresh Jalapenos
Cream Cheese (don't do the low fat)

Directions:

Take cream cheese out of the fridge to let soften at room temperature while you prepare the peppers. Cut the top off of the jalapenos and then in half lengthwise. Cut out all seeds and innards until you have a cute little "boat". Be sure not to touch your eyes until you have washed your hands. Yeah. Be sure. Preheat oven to 425'.

Take softened cream cheese and fill jalapeno boats generously. Do not overfill, because the cheese would leak out in the baking and broiling steps. Wrap 1/2 strip of raw bacon around each pepper. Try to wrap it so the end of the bacon is on the underside of the jalapeno.

Set poppers in a baking dish (casserole works best) and bake for 15-20 minutes uncovered until bacon is just starting to brown. Then turn poppers over to get the underside a little crisp, too. You will notice you have a lot of grease. Try to not think of this grease when eating to your hearts desire later. Cook the undersides for another 15-20, until bacon is starting to crisp. Then turn over again to brown the tops - being careful to keep the cream cheese in the peppers. Some of it wants to leak out. Turning over with two spoons keeps a great tool in-hand to save the precious semi-liquid.

Broil on high for approximately 3 minutes, keeping a CLOSE eye on them. It's best to not leave the room. They will turn nice and crispy, and the peppers may start to blacken. This means they're done. This means you eat.

"Mmmmmmmmmmmmm....bacon...."
- Homer Simpson