Off the Grill Jalapeno Poppers - KMSP-TV

Off the Grill Jalapeno Poppers
20 poppers
Prep Time: 15 minutes
Grill Time: 20 minutes

10 jalapeno peppers
8 ounces PHILADELPHIA Cream Cheese, softened
1 c. shredded cheddar cheese
5 slices crispy bacon, crumbled

1. Rinse off jalapenos, leaving the stems on, cut each jalapeno in half lengthwise. Scrape out ribs and seeds from each pepper half. Set aside.
2. In a small bowl, mix together the softened cream cheese, cheddar cheese and crumbled bacon until well blended, put into a Ziploc bag. Cut hole in corner of bag to use as pastry bag. Fill each jalapeno half with the cheese mixture.
3. Place on the grill over medium high heat on a piece of aluminum foil. Grill for 20 minutes or until filling is bubbly and browned on top and jalapeno pepper begins to look "steamed."

Garlic Bacon Brussels Sprouts
Servings: 4-6
Prep Time: 10 minutes
Grill Time: 20 minutes

Ingredients:

1 pound Brussels sprouts, ends trimmed, outer leaves removed
1 tablespoon extra light olive oil or vegetable oil
5 slices bacon, cooked & crumbled
1/4 cup fried onions, crumbled
5 ounces PHILADELPHIA Savory Garlic Cooking Creme
Salt & Pepper to taste

1. Quarter the trimmed Brussels sprouts, spread out evenly on a large piece of non-stick aluminum foil. Drizzle with the oil and toss with your fingers to coat. Sprinkle crumbled bacon and fried onions over the top. Cover with another piece of foil folding the edges over to seal creating a "foil pocket".
2. Place on the grill over medium high heat and grill for 20 minutes or until Brussels sprouts are fork tender.
3. Remove packet from grill, pour into a bowl and gently stir in the PHILADELPHIA Savory Garlic cooking creme. Season with salt & pepper to taste.