Bacon Jalapeno Poppers

Cheddar Peppers from Sonic Drive-In have always been a weakness of mine. I miss them. I really do. I miss the crunchy breading; I miss the burn-the-roof-of-your-mouth melted cheese; I miss the way you’d take a bit and the jalapeno would come out whole, leaving you with a breading shell filled only with melted cheese. Chase it with a Dt. Vanilla Dr Pepper and you’ve got yourself a delicious fast-food snack, albeit completely NOT gluten-free. So, I’ve been going through withdrawals.

Then, my sister made some jalapeno poppers the other day and everyone raved about them (via text, no less. What torture!). I knew I had to make them for myself.

Don’t they look delish? (And for all you Trim Healthy Mama‘s out there, these are a perfect S snack!)

Bacon Jalapeno Poppers from Gluten Free with Southern Charm

I googled a lot of recipes and most of them looked the same.

All you need are a few ingredients:
8 jalapenos
8oz cream cheese (depending on how much you want)
shredded cheddar cheese
garlic powder
4 slices bacon (cut in half)

The construction process is pretty simple as well.
1) Halve your jalapenos, removing seeds
2) Fill with cheddar cheese
3) Cover cheddar cheese with cream cheese
4) Sprinkle with garlic powder (to taste)
5) Wrap with half a bacon piece and secure with a toothpick

Bacon Jalapeno Poppers from Gluten Free with Southern Charm

See? You really don’t have to do a lot of work!
To bake, place on a cookie sheet and bake at 375 for 20 minutes.
I prefer to line my cookie sheet with foil and place my jalapeno poppers on top of a cooling rack. The cooling rack allows the bacon to get crispy; the foil catches all the bacon grease and makes for easy clean up.

These were so good,  I whipped up my own batch in very little time, and made another batch that same afternoon. Perfect for a upcoming tailgate parties, the 4th of July, or that fast-food fix.

My sister also suggest mixing up the cream cheese and cheddar cheese with two chopped green onions, then wrapping in bacon. Definitely on my list to try next time.

Linking up with Thrifty Thursday and Weekend Potluck. Come check it out!

Bacon Wrapped Meatloaf Singles

Bacon Wrapped Meatloaf @Gluten Free with Southern Charm

I was browsing through a new friend’s blog Almost Supermom the other day and came across her recipe for some delicious looking Bacon Wrapped Meatloaf Medallions. Personally, anything wrapped in bacon is bound to be good, so I knew I had to make them.

I did deviate from her original recipe, omitting the egg due to my daughter’s allergy and using gluten-free oats instead of almond flour. Aside from that, it was all the same and so very, very good.
And, as my family is quite teeny compared to hers, I just made half the recipe.

Bacon Wrapped Meatloaf

1 lb ground beef
1 garlic clove, minced
2 tsp Lee and Perrin’s Worcestershire sauce (I use this brand as it is gluten-free)
1/2 tsp salt
1/2 cup ketchup
1 egg
1/4 cup gluten-free oatmeal
1/2 package of bacon
toothpicks

Preheat oven to 350.
Mix all the ingredients (except the bacon) together in a large bowl. When well combined, roll into large meatballs (about 4) and wrap with a piece of bacon. Insert a toothpick to hold it together.
Place on boiler pan and cook for 40 minutes. (If you do not have a broiler pan – like me – line a cookie sheet with foil and place a cookie cooler rack on top of the foil. Place the meatloaf singles on top of a cookie rack. It works pretty well.)

Bacon crispiness:
If you are a supporter of crisp bacon, then after 40 minutes, you will want to broil your meatloaf for about 4 minutes. The broiling crisps up the bacon nicely.
If you prefer the chewy bacon, then omit this step and start enjoying your delicious dinner!

Also, Supermom was so kind and edited my meatloaf pictures. She really is SUPER!

This recipe is linking up at:
Weekend Potluck
Living Well, Spending Less: Thrifty Thursday