Jalapeno Stuffed Chicken

4 oz. cream cheese, softened

1/2 c. shredded cheddar cheese

2 jalapeno peppers. seeded and minced

4 strips of bacon, diced and cooked

6 (6 oz.) boneless chicken breast halves

1 c. seasoned bread crumbs

1/4 c. vegetable oil

Cook the bacon in a skillet over medium heat until crispy

Drain on paper towels

Stir together the cream cheese, cheddar cheese, bacon and jalapenos in a small bowl

Cut a pocket horizontally through the thickest side of the chicken breast and fill with 1/6 of the cheese mixture.  Secure with toothpicks

Roll the chicken breasts in bread crumbs to coat.  Heat the oil in a skillet over medium high heat.

Cook chicken until no longer pink in the center and juices run clear about 8 minutes per side.  If your chicken breasts are thick, they can be finished in a 350 degree oven.

Brownie Fruit Pizza

Mix brownies according to package directions and bake on a 12” pizza pan for 18-20 minutes.  Cool.  Mix 1 pkg softened cream cheese, 1/2 c. sugar and 1 tsp vanilla until well blended. Spread on brownie base.  Chill.  Rinse 1 c. blueberries and 1 c. raspberries.  Remove stems and slice 1 c. strawberries.  Rinse.  Let drain and pat dry.  Stir in 1 c. apple jelly with the fruit right before serving and spread over top of cream cheese mixture.  Serve immediately.

Brazilian Limeade

4 limes
1 c. sugar
6 c. cold water
6 T. sweetened condensed milk
Mix cold water and sugar and chill until ready to use.  Wash limes thoroughly with soapy water and rinse.  The ends off and then cut each lime into 8ths.  Place 1/2 the limes in your blender an add 1/2 of the sugar water.  Place lid on blender and pulse 5 times.  Place fine mesh strainer over a pitcher and pour the blended mixture through the strainer and into the pitcher.  Use a spoon to press the rest of the liquid into the pitcher.  Repeat with remaining limes and sugar water.  Add sweetened condensed milk.  Mix well and serve immediately over lots of ice.