Bacon Wrapped Stuffed Jalapeños
1 lb. pork sausage, browned and drained
1 block of cream cheese, softened
1/2 tsp. garlic powder
6 medium to large jalapeños, halved, cored and seeded (if you like a little more spice you can leave the core and a few seeds in)
12 thick slices of bacon (my all time favorite bacon is from Little Town Jerky Company in Falmouth, Michigan)
tootpicks (optional)
Preheat oven to 400 degrees
Mix together your browned and drained sausage with the cream cheese and garlic powder. Fill each half of the cored and seeded jalapeños with a tablespoon or two of your sausage mixture. Repeat until all the halves are filled with approximately the same about of filling. Wrap a slice of bacon around the stuffed jalapeños and either secure with a tootpick for baking or place seam side down or a lined baking sheet. Bake at 400 degrees until bacon is crisp to your liking, or approximately 20 minutes. Drain on paper towels and allow to cool for a few minutes before serving.