This delicious recipe reflects all the places I have lived throughout my life. Cherries from Michigan, crispy bacon from the South, Southwestern style cornbread from Arizona, and of course, Philadelphia Cream Cheese for my future. Take a bite of life, and try this appetizer at your next party!
• Servings: 24 appetizers
• 1 small store bought muffin mix
• 1/2 cup(s) of milk (use whatever the mix needs for muffins, my mix only needed milk. Some may need additional ingredients)
• 1/2 cup(s) of finely diced red bell pepper
• 1 tbsp. of taco seasoning
• 2 tbsp. of dehydrated dried onions
• 1 cup(s) of shredded Mexican blend cheese
• 1/2 package of bacon-precooked
• 1 tbsp. of dry mustard
• 1/2 cup(s) of cherry preserves
• 24 sprigs of parsley for garnish if desired
• 8 ounce(s) of Philadelphia Cream Cheese
Steps
1. Prepare muffin mix as directed. My mix only required 1/2 cup of milk. Add ingredients required for your mix as directed.
2. Add diced peppers, taco seasoning, dried onions and cheese. Mix well with spoon.
3. Chop or crumble bacon
4. Add dry mustard to cherry preserves in small bowl and mix.
5. Place cream cheese in freezer for 30 to firm. Using a knife dipped into hot water, cut cream cheese into small cubes.
6. Place muffin batter into well-greased mini muffin pan, fill 1/2 up.
7. Sprinkle with bacon.
8. Bake in 400 degree oven for 10 minutes, or until muffins are golden.
9. Remove from oven. Let cool for 5 minutes. Remove and place on platter. Top with cherry mixture. Serve warm or cold. Enjoy!

My Life in a Bite