Sausage, Cheese and Pepper Boats

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 2 large green bell peppers
• 8 oz. Pepper jack cheese bar
• 1 cup mayonnaise
• 1 tablespoon salsa
• 8 slices bacon
• 8 hot dog buns

1. Mix ground sage into the ground sausage. Separate into into 16 pieces and roll into little logs.
2. Slice cheese into 16 strips.
3. Slice each pepper in half, lenthwise. Remove stems and seeds. Make each half into 4 wedges. You will have 16 pieces altogether.
4. Cut bacon slices in half.
5. Nest each sausage log into a wedge of bell pepper.
6. Place a strip of cheese on each one.
7. Wrap each “boat of green pepper, sausage, and cheese with a ½ slice of bacon. Secure with a toothpick. (I didn't have any, but next time I will be doing this).
8. Bake on a rack for 40 minutes at 350 degrees or until the bacon is brown enough for you.
9. While boats are baking, combine ½ cup mayonnaise and 1 tablespoon salsa. Mix well.
10. Remove from oven and let them sit for a few minutes so they don't fall apart.
11. Place 2 boats in each bun.
12. Drizzle sauce over them.
13. Serve and enjoy.

Note: Next time I make this, I am going to toast the buns in the oven or on the grill.  

Bacon Wrapped Smokies

• 1 lb. Oscar Mayer Little Beef Smokies
• 1 package of Oscar Mayer Center Cut Bacon
• 1 stick butter
• 1 cup light brown sugar
• ½ cup light brown sugar for topping
• wooden toothpicks

1. Cut the bacon strips in thirds.
2. Wrap each Little Beef Smoky in a piece of bacon. Secure with a wooden toothpick.
3. Place in a glass 9 x 13 inch baking dish.
4. Melt 1 stick of butter.
5. Stir into melted butter 1 cup of light brown sugar until melted.
6. Pour the mixture over the wrapped smokies.
7. Sprinkle with the remainder dry light brown sugar.
8. Bake at 375 degrees in the middle oven rack for 20 minutes.
9. Turn heat up to 400 degrees and continue to bake until a pretty brown color. (Mine took 15 more minutes, but check often).
10. Remove and serve.
11. Enjoy.