Roxy15

A Few Notes: Feel free to use a store-bought crust, if you prefer. You can use fat-free or regular sweetened condensed milk. You can use regular, light, fat-free or sugar-free Cool Whip. You can also use fresh whipped cream, if you prefer. Just be careful, if you're using fresh whipped cream, not to break up the cream when you're stirring it all together. This pie freezes soft. It's not a hard pack ice cream, but, more like a combination of soft serve/frozen/cheesecake texture. Add more butterfingers if you want, more is always better:) Butterfinger Ice Cream Pie: 1 Oreo Crust-(Or Store Bought) 5-ozs.-(By Volume, Just Over 1/2 Cup)-Sweetened Condensed Milk 1/4 Cup Skippy Peanut Butter 1/2 Tsp. Vanilla Extract 1-(8-oz.)-Tub Cool Whip 12 Mini Butterfinger Candy Bars, Chopped Fine-(About 2 Cups) ***An Easy Way To Do This Is To Use A Food Processor Or Put The Butterfinger Candy Bars In A Zip-Loc Bag/Seal/Using A Meat Pounder, Crush the Stir sweetened condensed millk and peanut butter in a large bowl. Stir in vanilla. Fold in whipped topping. Fold in 1 3/4 cup of the crushed candy bars. Spread filling in prepared crust. Cover with plastic wrap and freeze for at least 4 hours or overnight. Before serving, sprinkle with remaining crushed Butterfingers. Store covered in the freezer for up to 1 month.

Crockpot Chili Mac & Cheese: 1 lb. Ground Beef 1 Onion, Finely Chopped 2 Cloves Garlic, Minced 1-(14-oz.)-Can Diced Tomatoes, Draied 1-(8-oz.)-Can Tomato Sauce 2 T. Chili Powder 1/4 Tsp. Black Pepper 2 Cups Elbow Macaroni ***You Can Add More Macaroni, If You Want To Stretch The Recipe Farther 1 Cup Shredded Cheddar Cheese Hot Pepper Flakes-(Opt.) Brown beef with the onion and garlic until no longer pink. Transfer to your Crockpot with a slotted spoon to drain liquids. Add in tomatoes, tomato sauce, chili powder and black pepper and stir in the Crockpot. Cover and cook on low for 4 hours or high for 2 hours until mixture is bubbling. Cook macaroni on stove top until al dente, drain and stir into beef mix; add in shredded cheddar cheese. Cover and cook on low for 1 hour.

Turkey Bacon Tortilla Wraps: 4 Large Flour Tortillas 1 Cup Prepared Hidden Valley Ranch Dressing 1 lb. Thinly Sliced Turkey 8 Slices Cooked Bacon **You Can Use The Pre-Cooked Bacon Then Warm In Microwave Before Adding To The Wraps 4 Slices American Cheese Or Use Your Favorite Cheese Romaine Lettuce Tomato Slices Lay tortillas out on a clean flat surface. Spread 2 to 3 tablespoons of Hidden Valley Ranch Dressing onto each tortilla. Top dressing with 4 slices turkey. Top turkey with 2 slices bacon and one slice cheese. Add a little lettuce and tomato. Fold in ends of tortilla up over fillings, then fold up burrito-style. Slice in half and serve.

Slow Cooker Pulled Pork Sandwich: 1-1/2 T. Salt 1-1/2 T. Freshly Ground Black Pepper ***Or Use Amounts You Prefer For Salt & Pepper 2 T. Brown Sugar 2 T. Paprika 1/2 T. Cayenne Pepper 4-lb. Shoulder Pork Roast-(Boston Butt Roast) 2 Cups Apple Juice 1 Cup Apple Cider Vinegar 2 T. Worcestershire 1/2 T. Liquid Smoke 1/2 T. Garlic Powder 8 Hamburger Buns Or Large Rolls 1-1/4 Cups Bullseye-(Brand)-Original BBQ Sauce Coleslaw, For Serving-(Opt.) ***Add some garlic and chopped onions to it if you want. In a small mixing bowl, whisk together salt, pepper, brown sugar, paprika and cayenne pepper. Place roast in a 13x9-in. pan and rub entire roast with dry rub mixture, pressing mixture into the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours. In a medium mixing bowl, combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast. By doing it this way, all the dry rub isn't washed off the top. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker-(in broth)-and allow to cook 30 more minutes. Ladle out majority of the broth-(leave about 1/2-3/4 cup)-and pour in BBQ Sauce; stir. Serve warm over rolls with optional coleslaw.

Bacon Cream Cheese Roll-Ups: 1 Tub Philadelphia Bacon Cream Cheese Spread 24 Slices Whole Grain Bread-(Crusts Removed & Cut In Half) 24 Slices Bacon, Cut In Half Preheat oven to 350 degrees. Spread 1 tablespoon of Philadelphia Bacon Cream Cheese Spread on each halved bread slice. Roll tightly from the smallest end. Wrap each bread roll with bacon and secure with a toothpick. Place on a cookie sheet and bake for 30 minutes, or until bacon is cooked and bread is toasted.

Sloppy Joes: 2 lbs. Ground Beef 1 White Onion, Diced 1 Green Pepper, Diced 2 Tsp. Minced Garlic-(2 Garlic Cloves) 2 Cups Ketchup 2 T. Yellow Mustard 1 T. Brown Sugar 5 Dashes Tabasco Sauce 1/4 Tsp. Black Pepper 1 Cup Water 1 T. Olive Oil, For Skillet Hamburger Buns Butter Pickles-(Opt.) Add olive oil to a large skillet or Dutch Oven and place over medium heat. Add ground beef and cook until brown, about 10 minutes; drain fat. Add onion, green pepper, and garlic. Cook for an additional 4 minutes. Next add ketchup, mustard, brown sugar, Tabasco sauce, and black pepper and stir. Turn heat down to low. Add water and simmer, stirring occasionally, for 20 minutes or until thickened Serve on a toasted bun with bread and butter pickles.

***I Eyeball Alot Of Recipes When I Cook, So Make Amounts According To Your Taste Crockpot Beef Stroganoff: 2 lbs. Beef Stew Meat 1 Bay Leaf-(Opt.) 1 Pkg. Lipton's Recipe Secrets Onion Mushroom Soup MIx Chopped White Onions, To Taste Minced Garlic, To Taste 1 Or 2 Cans Of Condensed Cream Of Mushroom Soup Or Cheddar Cheese Soup/You Want Enough To Cover The Stew Meat & How Saucy You Want It To Be 1 Green Pepper, Diced 1-(8-oz.)-Pkg. Button Mushrooms, Sliced Pepper, To Taste 1 Tsp. Seasoned Salt 2 Cups Water Or A Can Of Beef Broth-(I Use Beef Broth) 1-(8-oz.)-Container Sour Cream Cooked Egg Noodles Put soup mix in a bowl and add pepper and Seasoned Salt; mix well. Put stew meat in the bowl and stir it to cover well. Put the beef broth or water in the bottom of the Crockpot. Put the stew meat, bay leaf, mushrooms, onions, garlic and green peppers in the Crockpot. Cover and cook on low for 6-8 hours or until the beef is tender. Stir in the sour cream and mix well/allow time for the sour cream to get hot. Serve on top of cooked egg noodles.

Boneless Buffalo Wings: 1 Cup Flour 1/2 Cup Panko Bread Crumbs 1-1/2 Tsp. Kosher Salt 1/2 Tsp. Paprika 1/4 Tsp. Black Pepper 1/4 Tsp. Cayenne Pepper 1 Large Egg Or 2 Egg Whites 1/4 Cup Milk 3 Small Boneless, Skinless Chicken Breasts, Cut Into Small Chunks Or Strips-(About 3/4-1-lb. Of Chicken) Sauce: 1/4 Cup Frank's Buffalo Wing Sauce 1-2 T. Butter 2 T. Water Preheat oven to 475 degrees. Combine the flour, Panko Breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl. Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray. Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.) Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken begins to brown. Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy. As the chicken cooks, combine the Buffalo Wing Sauce, butter and water in a microwave safe dish. Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot. When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken and hot sauce mixture in a bowl until all pieces are coated. Serve immediately. ***If you’d rather fry these: Fry in 4-6 cups of vegetable oil heated to 375 degrees F. Once chicken is breaded, chill for 15 minutes then fry for 5-6 minutes then remove them and place on a plate lined with paper towels. Then toss with the Buffalo Sauce.

Crockpot Chicken & Gravy: Serve this tender chicken and rich savory gravy with mashed potatoes or rice, add a simple veggie, and dinner is ready! And leftovers are fantastic when you shred them up and make a French Dip style sandwich! 2 lbs. Boneless, Skinless Chicken Breasts ***You Can Use Any Chicken Pieces You Want 1-(1-oz.)-Packet Dried Onion Soup Mix 1-(.75-oz. To 1-oz.)-Packets Brown Gravy Mix 3 Cups Water Mix the onion soup mix, gravy mixes and water together in the crock of the slow cooker. Add the chicken, ensuring the chicken is covered with liquid, and cover. Cook on low for 6 to 8 hours.

I made this last night and it was great. I will warn you that it is a little spicy. We eat fish the same day as we buy it. The fish we used was cod. Wash the fish off and then put it in a long dish that is large enough to put it all in. Cover the fish with milk and let the fish soak in the milk for an hour or so. Drain off the milk and put the cod in a large bowl; cover it with Louisiana Cajun Crispy Fish Fry. I put the cod on a cookie sheet and refrigerated it until it was ready to fry. That way the coating is taken care of and it is ready to deep-fat fry when the oil is hot and ready to fry. I heated up the oil and deep-fat fried the cod for 5-7 minutes. Deep-fat fry it according to your deep-fryer instructions.

This is my kind of dessert because it requires no baking and the kitchen will stay cool. No Bake Oreo Dessert: 1-(15-oz.)-Pkg. Oreo Cookies 1/2 Cup-(1 Stick)-Butter, Melted 1-(8-oz.)-Pkg. Cream Cheese, Softened 1 Cup Powdered Sugar 2-(8-oz.) Tubs Of Whipped Topping 1-(5.1-oz.)-Box Instant Chocolate Pudding 3-1/2 Cups Milk For Bottom Layer: In a large freezer bag, crush cookies with a rolling pin. Set aside 1/2 cup for your topping. Press remaining crumbs on the bottom of a 9x13-in.baking dish. Pour melted butter over crumbs. Press down with a fork. For Cream Cheese Layer: In a mixing bowl, beat cream cheese until fluffy. On low speed, slowly add in powder sugar. Mix until combined. Fold in 2-(8-oz.)-containers of whipped topping. Spread mixture on top of cookie layer. For Pudding Layer: In a mixing bowl, whisk milk and instant chocolate pudding mix together for 2 minutes. Leave it sit for 5 minutes or so to firm up. Spread pudding over cream cheese mixture. Spread remaining container of whipped topping on top of pudding layer. Sprinkle with your 1/2 cup cookie crumbs. Cover and refrigerate for at least 2 hours before serving.

This won't heat up your kitchen. Crockpot Corn On The Cob: 8-10 Cobs Of Sweet Corn, Husked 1/3 Cup Water Butter, To Taste Pour water in bottom of large Crockpot. Butter cobs thoroughly; place in Crockpot. Cover and cook on low for approximately 3 hours.

Blueberry Cobbler: 3 Pints Blueberries-(Approx. 5 Cups)-Or Desired Fruit Approx. 1/2 Granulated Sugar 1 Box Yellow Cake Mix 1 Stick Unsalted Butter, Melted Preheat oven to 350 degrees. Layer fruit on the bottom of a 9x13-in. baking dish. You want a thick layer, so add more fruit, if desired. Sprinkle over top with the sugar-(you may not quite need it all, just enough to coat the fruit very well.) In a medium-sized bowl, add the cake mix and melted butter and stir together until it makes a crumbly paste. Using your fingers, drop pieces of the cake mix mixture over top of the fruit/sugar layer. Bake for approximately 30-35 minutes, until fruit is bubbly. Serve warm with vanilla ice cream, if desired.

Sausage Stuffed Bacon Cheese Jalapenos: 6-oz. Breakfast Sausage-(Mild, Medium Or Hot) 2 Green Onions, Sliced 4-oz. Cream Cheese, Cubed 4-oz. Cheddar Cheese, Grated 6 Large-(Or 12 Normal Size)-Jalapenos 6 Slices Bacon Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil and set aside. In a medium non-stick skillet, cook the sausage and green onions over medium high heat. Break up the sausage as it cooks. If necessary, drain the sausage and return to the pan. Remove the pan from the heat, add the cubed cream cheese and grated cheddar cheese. Cover the pan and set aside while you prepare the jalapenos. Split the jalapenos lengthwise and remove the seeds and membranes. Stir the sausage and cheese mixture until well combined. Fill each jalapeno half with the sausage-cheese mixture. Cut the bacon slices in half crosswise. Wrap each filled jalapeno half with a half slice of bacon and secure with a toothpick. Place all the prepared jalapenos on the baking sheet and cook for 20-25 minutes or until the bacon is brown and crispy. If needed, place under the broiler for the last couple of minutes to finish browning the bacon.

Crockpot Pork Chops: 4 Boneless Pork Chops 1 Can Cream Of Chicken Soup 1 Envelope Lipton Savory Herb With Garlic Soup Mix 1 Pkg. McCormick Pork Gravy Mix 1-1/2 Cups Chicken Broth Spray the Crockpot with non-stick spray and set the pork chops inside. In a medium-sized bowl, mix the rest of the ingredients together. Pour on top of the pork chops and cover, then cook on LOW 8 hours. Serve with rice or mashed potatoes.

Hidden Valley Pretzels: 1-(15-20-oz.)-Pkg. Pretzels 1 Cup Vegetable Oil 1 Pkg. Hidden Valley Ranch Dressing Mix, Dry 1 Tsp. Garlic Powder 1 Tsp. Cayenne Pepper Mix the oil, dressing, garlic and cayenne pepper together. Place pretzels in a roasting pan and pour the oil mixture on top. Toss to coat and bake 2 hours at 200 degrees. Stir a few times during cooking to continue coating well. It’ll be very wet when you start off, but it should all be absorbed during the cooking and be dry at the end!

3 Bean Salad: You can use any beans that you like. The beans in the picture are Green Beans, Waxed Beans, Kidney Beans and Garbonzo Beans. Bean Marinade: 1 Cup Cider Vinegar 1/4 Cup Vegetable Oil 6 T. Honey Or Sugar 1/2 Tsp. Dry Mustard 1/4 Tsp. Garlic Powder 1/4 Tsp. Ground Black Pepper 1/2 Onion, Sliced 1/4 Tsp. Onion Powder-(Opt.) 1/4 Tsp. Ground Cayenne Pepper-(Opt., But Nice) Drain the beans and place them in a large bowl. Cover with marinade; cover and refrigerate. ***It's best after a couple of days.

Potato Dish: 1-(30-32-oz.)-Pkg. Ore-Ida Hashbrowns 1 Can Cream Of Chicken Soup 1-(16-oz.)-Container Sour Cream 2 Cups Shredded Cheddar Cheese 4 T. Hidden Valley Ranch Dressing Mix 3-oz. Cooked Bacon, Chopped Green Onions, Diced-(To Taste) 5 T. Butter, Melted 2 Cups Cornflakes, Crushed 1/4 Cup Butter, Melted Preheat oven to 375 degrees. Spray a 9x13-in. pan with cooking spray. Mix together hashbrowns, soup, sour cream, cheese, Hidden Valley Ranch Dressing Mix, bacon , green onions and 5 T. melted butter. Spread into baking pan that has been sprayed with non-stick cooking spray. Combine crushed cornflakes and 1/4 cup melted butter; spread over potatoes. Bake uncovered for 45 minutes. ***This is an easy dish to put together. I like that you can prepare it ahead of time and refrigerate it until you need it for dinner.

Funnel Cakes: 2 Eggs, Lightly Beaten 1-1/2 Cups Milk 1/4 Cup Packed Brown Sugar 2 Cups All-Purpose Flour 1-1/2 Tsp. Baking Powder 1/4 Tsp. Salt Oil, For Deep-Fat Frying Confectioner's Sugar In a large bowl, combine the eggs, milk and brown sugar. Combine flour, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula, if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar; serve warm. Yield: 6 Servings ***The batter can be poured from a liquid measuring cup instead of a funnel.

Coconut Praline Pie: Bake a 9-in. or 10-in. pie shell. ***Some people have problems with the 9-in. Praline Layer: 1/2 Cup Dark Brown Sugar 1/2 Cup-(1 Stick)-Unsalted Butter 1-1/2 Cups Chopped, Toasted Pecans Coconut Cream Layer: 1 Cup Sugar 3 T. Flour 2 Egg Yolks 2-(14-oz.)-Cans Evaporated Milk Pinch Salt 1 Cup Coconut 2 T. Mexican Vanilla-(If It Is Available To You Or Regular Vanilla, If Not) 2 T. Butter Topping: 1 Pint Heavy Cream 3-4 T. Of Sugar, Or To Taste Instructions-Praline: Melt the brown sugar and butter together, stirring constantly until the sugar loses it's graininess. Quickly pour the mixture into the bottom of the prepared crust, spreading to cover. Sprinkle with 1-1/2 cups chopped, toasted pecans. Set aside. Coconut Filling: Whisk the sugar, flour, egg yolks, salt, and milk. Add the coconut. Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler but guard against scorching. Let cool for about 5 minutes and then add the vanilla and butter. Pour the mixture over cooled praline layer and chill with a layer of greased plastic wrap over the surface. This works best if you spoon the filling around the edges of the pie first, and then fill in the middle. Topping: Just before serving, whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut. Note: Plate this on a dessert plate drizzled with some of the praline syrup. and then dust with confectioner's sugar. It just seems to jazz it up a little and make things looks special.

I haven't made this, it looks good to me. When I hit the lottery, a smoker is on my list to buy. Smoked Portobello Mushrooms: Cut out the skirt and stem of each portobello, wash and dry. Lightly coat with EVO, place on pit at 230 degrees for 30 minutes. While Smoking, Prepare The Stuffing: 1/4 Chopped Purple Onion 1/4 Cup Italian Bread Crumbs 1 Block Low Fat Philly Cream Cheese 8-oz Premium Crab Meat Texas BBQ Rub-(Grand Champion)-To Taste Shredded Cheddar Cheese Heat cream cheese to soften and then mix remaining together in a bowl. Spoon in crab meat stuffing to each Portobello. Smoke for additional 15 minutes, then sprinkle cheese on each. Continue to smoke until cheese melts and crab meat begins to crust over. Remove from pit and serve.

The police officer who died, was engaged to be married. The jerk who ran, is an S.O.B.! I know that there are policemen on Huskerboard so please be very careful. The motorist charged with five felonies in connection with a chase that resulted in the death of a Bakersfield police officer told investigators he hates the BPD and if he had been stopped by police while armed he would have shot at them, according to redacted reports that became available Thursday. Julian Hernandez admitted to being the driver Officer David Nelson was chasing at 2:40 a.m. June 26., the reports filed in court say. He said he threw a shotgun from his car while Nelson pursued him eastbound on Panorama Drive. The reports say Nelson, 26, provided updates during the chase in which he told dispatchers he was chasing a suspect at speeds of 75 mph. His last update indicated there were no pedestrian and no other traffic as he chased the suspect eastbound on Panorama. Another officer arrived at the scene shortly afterward and found Nelson’s patrol vehicle wrecked at the northwest corner of Panorama and Alfred Harrell Highway. The reports say Nelson was apparently making a left turn onto Alfred Harrell from Panorama but crossed the raised center divider and hit the curb, spinning his car around. The car continued traveling eastward and hit a wooden power pole and a concrete brick wall. Nelson died from massive blunt force trauma including a torn aorta and several other torn internal organs, according to the reports. A doctor told investigators Nelson would not have survived more than a minute with those injuries. The officer was not wearing a seatbelt, the reports say. A person who knows Hernandez called police the next morning and told them it’s likely he was the suspect they were looking for. Hernandez has a long criminal history, with multiple convictions for spousal abuse. He has declined to be interviewed.

Spinach Artichoke Dip: 2-(1-lb.)-Packages Of Frozen Chopped Spinach 1 Can Quartered Artichoke Hearts, Drained & Chopped 1 Cup Shredded Italian-Style Cheese Or Shredded Mozzarella 1/2 Cup Grated Parmesan Cheese 1-(16-oz.)-Jar Alfredo Sauce 6 Cloves Roasted Garlic In Oil Or 2 T. Minced Garlic Oil From Roasted Garlic Or 2 T. Olive Oil Saute the spinach, then add the artichoke hearts till heated. Mash and add the roasted garlic. Stir in the Alfredo Sauce and simmer until good and hot; stir in the Parmesan and half of the Mozzarella. Top with the rest of the shredded cheese. Bake at 400 degrees to lightly brown cheese on top. Serve with Pita Chips, Bagel Chips, toasted ciabatta slices or your favorite chips.

: ***This Recipe Makes 26-30 Poppers ******This is a flexible dish, in that you could exchange the cream cheese for a mixture of Mozzarella and Ricotta, and mix it with fresh chopped basil and sun-dried tomatoes. You could also use ham and Swiss and call it ‘Shrimp Cordon Bleu Poppers’ Shrimp Poppers are popular at get-togethers. By using 26-30 count shrimp, you only need 1-2 per guest, served as an dinner appetizer, or if you are serving alongside other snacks and finger foods. 2 lbs. Shrimp-(26-30 Ct.)-Shelled & Deveined With Tails Removed 1-(8-oz.)-Pkg. Cream Cheese, Room Temperature 1/4 Cup Cilantro Leaves, Chopped Fine 2 Small Avocados, Diced With 1 T. Lime Juice 1 Cup Plain Panko Bread Crumbs 2-3 Large Eggs, Beaten All-Purpose Flour, For Dredging Vegetable Oil, For Frying Combine cream cheese and cilantro. Place mixture in pastry bag or plastic bag with small hole cut in the corner. Butterfly the shrimp deeply, so that they lay flat. Pipe about 1 Tsp. of cream cheese in the centers of half the shrimp. Place diced avocados-(about 2-3 chunks, depending on the size of your dice)-on cream cheese filling. Top filled shrimp with remaining butterflied shrimp to make a ‘sandwich’. Place filled shrimp in freezer for 1-2 hours. Dredge frozen shrimp in flour, shaking off excess. Dip each one in egg mixture, then roll in Panko Bread Crumbs. Deep fry in 375º F oil until golden, about 3-4 minutes. ***You can also fry in pan, turning poppers about halfway through cooking, for even cooking. Serve immediately with Thai Sweet & Hot Dipping Sauce-(pictured)-or salsa.

Bacon Wrapped Guacamole Poppers: 10 Large Jalapeno Peppers, Stemmed & Seeded 4-oz. Cream Cheese, Softened 1 Avocado Juice Of Half A Lime 1/4 Tsp. Ground Cumin 1/4 Tsp. Kosher Salt 10 Slices Bacon, Sliced In Halves Preheat the oven to 425 degrees. Slice the peppers in half lengthwise. Mash together the cream cheese, avocado, lime juice, cumin, and salt until well combined, then spoon mixture into the jalapeño halves. Tightly wrap one half-slice of bacon around each pepper. Arrange peppers on a coated baking sheet and bake for about 15-20 minutes, until the bacon is cooked and crisp and the filling is bubbling. Transfer the peppers to a plate lined with paper towels before placing them on a serving dish to remove any excess grease. Serve immediately.