Fireball Poached Pears with Honey Ginger Marscapone

Pears-

4 - Pears, ripe

1 cup Fireball Whiskey

4 cups lemonade

1/8 teaspoon all spice

1 teaspoon cinnamon

peel from 1 orange

Cheese

1/4 cup marscapone

3 Tbsp Honey

1/2 tsp Ginger

Put the lemonade, whiskey, allspice, cinnamon, and orange peal in a sauce pan and bring to a simmer.  Core the underside of the pears, leaving the pear in its normal shape with the cored end squared off so it will stand evenly.  Peel the pears, leaving the stem.  Put in the sauce, cover, and cook until the pears are soft.  Remove from heat and let them cool.   Mix the marscapone, honey, and ginger, then refrigerate.   In the serving dish put small dollops of cheese around the perimeter.  Place a pear in the middle and drizzle 2-3 Tbsp of the liquid over the pear.  Enjoy.

Bacon-wrapped stuffed jalapenos (Atomic Buffalo Turds)

1 package cocktail weiners

1 bottle Chipotle BBQ sauce (or regular BBQ with ¼ cup Adobo sauce)
¾ cup brown sugar
½ cup ketchup
12 jalapenos
4 ounces sharp cheddar
12 slices of bacon
24 toothpicks

In a sauce pan, combine BBQ sauce, ketchup, brown sugar, and onion.  Add the cocktail weiners and bring to a temperature where it bubbles.  Stir, reduce heat to low, cover, and continue heating for 30-45 minutes, stirring now and then to keep the weiners from sticking to the bottom.  While that is cooking…  Cut each jalapeno in half and remove the membranes and seeds.  Set aside.  Cut the block of cheese into a size that will fit length-wise into each of the jalapeno.  Set aside.  Cut each slice of bacon in half.  After the weiners are finished, remove from the heat and pull out 24 cocktail weiners.  Assemble each jalapeno by putting the cheese in the jalapeno, then adding the cocktail weiner, wrapping it in a half-slice of bacon, and holding it together by pushing a toothpick all the way through.  Assemble them 1-2 inches apart on a baking sheet and cook in a preheated oven for 25 minutes at 350 degrees.  Remove from oven, increase temperature to 400 degrees.  Using a spoon or brush, cover each jalapeno with a little BBQ sauce from the sauce pan.  Return to the oven and cook until the sauce is bubbling on the jalapenos.  Remove from the oven and serve hot or warm.