Delicious bites: jalapeño poppers and barbecued nutballs

These simple recipes are great to have on hand when you want to entertain, but are short on time.

Most jalapeño poppers are battered and deep-fried. Our version skips all that. Instead, we wrap the chilis in bacon for extra flavour and bake them until the bacon is crisp. These ­poppers are so easy — and so good — they can be habit-forming!

Preparation time 10 minutes

Cooking time 25 minutes

Makes 20

• 10 jalapeño peppers, seeded, deveined and halved lengthwise (wear gloves when handling)
• 110 g (4 oz) cream cheese, softened
• 10 uncooked bacon strips, cut in half

1. Preheat the oven to 180°C (350°F).
2. Stuff each jalapeño half with about 10 grams (two teaspoons) of cream cheese. Wrap with bacon and secure with a toothpick.
3. Place on a broiler rack that has been coated with nonstick cooking spray. Bake until the bacon is crisp, 20 to 25 minutes. Remove the toothpicks and serve immediately.

Mix some chopped fresh cilantro and lime zest into the cream cheese before stuffing the peppers.

Worcestershire sauce is the secret ingredient of many of the best barbecue sauces. Here, it is used in both the sauce and the cheeseballs for lots of smoky flavour. This is the perfect pass-around appetizer for parties.

Preparation time 15 minutes

Cooking time 1 hour

Makes 5 1/2 dozen

Nutballs

• 500 ml (2 c) crushed butter-flavored crackers
• 250 g (1 c) finely shredded cheddar cheese
• 250 g (1 c) ground pecans
• 125 g (1/2 c) finely chopped onion
• 30 g (2 tbsp) wheat germ
• 6 eggs15 ml (1 tbsp) Worcestershire sauce
• 7 g (1 1/2 tsp) dark brown sugarSauce
• 50 ml (1/4 c) water
• 250 ml (1 c) ketchup
• 30 ml (2 tbsp) dark brown sugar
• 30 ml (2 tbsp) molasses
• 30 ml (2 tbsp) Worcestershire sauce
• 15 g (1 tbsp) finely chopped onion
• 5 g (1 tsp) salt
• 1 g (1/4 tsp) freshly ground black pepper

1. Preheat the oven to 180°C (350°F).
2. For nutballs, in a large bowl, combine the crackers, cheese, pecans, onion and wheat germ.
3. In a small bowl, whisk the eggs, Worcestershire sauce and brown sugar. Add to the cracker mixture. Shape into 2.5 centimetre (one inch) balls. Place in a greased 23 x 35-centimetre (nine x 13-inch) baking dish.
4. For sauce, in a medium bowl, combine the water, ketchup, brown sugar, molasses, Worcestershire sauce, onion, salt and pepper. Pour over the nutballs. Cover and bake for one hour (do not stir). Serve warm with toothpicks.

• To save time, use 375 millilitres (1 1/2 cups) of your favourite bottled barbecue sauce in place of the sauce given here.
• If your barbecue sauce doesn't already include Worcestershire sauce, stir in a 15 millilitres or so (a tablespoon or two) for extra flavour.

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