This is incredibly easy and quick to make, perfect for last minute events you need to bring something to. You will need:
1 lb. strawberries, cored
8 oz. cream cheese
4 tbs powdered sugar
Optional: dipping chocolate
Beat the room temperature cream cheese with the sugar. It’s easiest if you then put it into a ziplock bag and cut off the corner. Pipe the cream cheese mixture into the strawberries. It really tastes amazing this way, but I also like to then dip the ends of the strawberries into chocolate. Place them on wax paper to cool, then put them into the fridge until you serve them. Enjoy.
These were made for the benefit of my hubby, who did the actual grilling of these items. I do not care for anything spicy, but was told that they were delicious if you enjoy that sort of thing. I didn’t include the shallots, because I didn’t feel like it 🙂
These can be grilled or baked, you basically just grill them at the same temp as you would bake until the peppers are soft.
12 jalapeno peppers
1 cup cream cheese
1 cup cheddar cheese
2 shallots, minced
1 garlic clove, minced
½ tsp salt
½ tsp paprika
10 slices cooked bacon, crumbled
Make the cheese filling by mixing the cream cheese, cheddar cheese, shallots, garlic, salt and paprika. Stir in some of the bacon crumble reserving some for the topping.
Core the jalapeno peppers and/or remove the stems off the mushrooms.
Fill the peppers and/or mushrooms with the cheese mixture and top with the remaining bacon crumble.
Bake in a 350F oven for 15-20 minutes.