Stuffed Jalapenos

9 jalapenos
12 ounces cream cheese
2/3 to 3/4 lb bacon
cumin
garlic powder
soft bread crumbs

Slice jalapenos in half, and remove core and seeds.  Cook bacon most of the way, then diced into small pieces (I discard the really fatty parts).  Mix softened cream cheese with bacon, then add a dash of cumin and a few dashes of garlic powder.  Stuff jalapenos with the cream cheese mixture. Spread bread crumbs out on a plate, and press the cream cheese side of each jalapeno into the bread crumbs, then brush off the excess.  Place jalapenos cream cheese side up in a glass pan or on a metal baking sheet and bake at 375 degrees for 20 minutes.  Then move rack up and broil for 1-3 minutes, watching to make sure the bread crumbs crisp and lightly brown, but don't burn. Serve warm.

Cream Cheese Frosting

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator.

Dixie’s famous Cheese Ball

Dixie’s famous Cheese Ball

2  eight oz packages cream cheese, softened

¼ c. finely chopped green bell peppers

4 to 6 Tbsp finely chopped green onion

1 tsp seasoned salt

2 c. chopped almonds, toasted and divided

Combine first five ingredients; stir in 1 cup pecans.  Cover and chill until firm.

Shape mixture into a ball and roll in remaining pecans.  Place on serving platter; serve with crackers.

* You can toast the almonds in an oven at 350 degrees for about 10 minutes.