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Bacon-Wrapped Jalapeño Chicken Bites: Great on the Grill

Bacon-Wrapped Jalapeño Chicken Bites are flattened chicken tenders stuffed with cream cheese that is laced with chopped jalapeño pieces, then wrapped with bacon. They will make the men in your life go crazy. I promise.

BACON-WRAPPED JALAPENO CHICKEN BITES in an iron skillet

Add bacon to anything and it will fly off the table.  That’s what a caterer once told me and I believe it. Certainly applies here.

Whether you’re planning a cookout this weekend or cooking indoors, grill up a few of these sizzling treats for a quick appetizer or serve as an entree.  I can’t think of a better way to celebrate the Fourth of July than with a big plate of  these spicy and cheesy, smoky and crispy chicken nuggets.

If you don’t like spicy, leave out the jalapeños or skimp a bit. I definitely prefer fresh jalapeños over the canned or pickled ones traditionally used with nachos.  They are milder and prettier too.

How to assemble Bacon-Wrapped Jalapeño Chicken Bites

Pounding chicken tenders in Ziploc bags
Pound chicken breast tenders.
Chopped jalapeños
Seed and chop fresh jalapeño peppers.
chicken tenders with cream cheese and jalapeños on top
Smear cream cheese on top of each tender and sprinkle with peppers.
Chicken Bites wrapped in bacon
Roll bacon around folded chicken tender and secure with toothpick.

Recipe slightly adapted from “Warren’s Chicken Bites” published in Home Cooking with Trisha Yearwood.

Bacon-Wrapped Jalapeño Chicken Bites

Bacon-Wrapped Jalapeño Chicken Bites

Yield: 16 bite-size pieces
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Chicken spread with cream cheese and jalapeños, rolled and wrapped with bacon, then grilled

Ingredients

  • 8 chicken tenders, flattened and cut in two
  • 3-ounce package softened cream cheese
  • 1 jalapeno pepper, seeded and finely chopped
  • 8 slices bacon, cut in half

Instructions

  1. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
  2. Grill until bacon is brown and crispy on both sides.

Notes

Be sure to wear plastic gloves when handling fresh jalapeños. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience.

For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half.

Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

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Nutrition Information:
Yield: 16 bite size servings Serving Size: 1
Amount Per Serving:Calories: 102 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 20mg Sodium: 262mg Carbohydrates: 4g Fiber: 0g Sugar: 0g Protein: 6g
© Paula of saladinajar.com
Cuisine: American / Category: Appetizers
Men go crazy for these Bacon-Wrapped Jalapeño Chicken Bites..Great for the grill.

If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula

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  7. I made the mistake of handling jalapenos and then wiping my eyes once. Trust me when I say you will never make the same mistake twice

    Reply

  9. It’s Memorial Day and we want to grill these, but rain is on the way. Think they will be good in the oven too?

    Reply

  10. I make these all of the time. I do not use the cream cheese and I use jalapeño slices. I also marinate mine in Italian dressing before putting them on the grill.

    Reply

  11. These look so good. The only thing i wonder if the chicken would be completely cooked when you grill the bacon. Thank you for the recipe.

    Reply

    • Actually, the chicken cooks almost faster than the bacon. Do not use thick-cut bacon as it takes too long to get crisp. You’ll see what I mean when you try it.

      Reply

  12. 山形県は新年度、県産米の新品種「山形112号」の実証試験栽培を拡大する。「つや姫」「はえぬき」に続く主力品種として有望で、栽培技術の確立を急ぐ。品種登録も新年度中に出願し、生産調整（減反）が廃止される2018年産の一般作付けに間に合わせる。(河北新報)

    Reply

  14. I’m going to try these for a party this weekend, I normally just stuff 1/2 jalepeno with the cream cheese and wrap the bacon, for added flavor I add some dry ranch dressing mix to the cream cheese.

    Reply

  17. Found your recipe via Once a Month Mom and the tip on flattening meat in a ziplock bag…GENIUS! My bites are in the oven right now (raining here in West Texas today so no grilling outdoors). I can’t wait to sink my teeth into them! Thank you for such a great and easy recipe.

    Reply

  18. I going to make these on our summer camping trip. They should be a hit! I’ll do all the prep work at home and pop them on the grill when we get there. Thanks for posting such great recipes!

    Reply

  19. I made these for a dinner after golf outing. I put them in the oven covered at 300 degrees while we played 9 holes. ( we live on the golf course) I checked them when we returned 2 hours later and they were perfect. Removed the foil cooked a little longer and served . They were awesome! I added a little salt and garlic and they were all gone! No leftovers:(!!!
    Thanks!

    Reply

  21. This was awesome but I did tweak the recipe since my family loves heat. I created a dry rub of salt, pepper, red pepper flakes and garlic powder for the chicken–had it marinating for about 15-20 min. I did use the fresh jalapenos pepper but I kept the seeds in…definitely has some serious kick now. Thanks for the recipe!

    Reply

  23. Made these camping – I used the “chive & onion” flavored cream cheese spread – everyone loved them.

    Reply

  27. I made these last night and they were incredible. I did some of them without jalapenos but added cheddar for the children. I basted them with bbq sauce on the grill. Thanks for the recipe.

    Reply

    • Hi Stephanie,
      I have only baked these once and I can’t remember how I did it, but it worked. If you look through the comments, you will see how some people have done it. Sorry about your grill.

      Reply

  31. hello i like all your dishes, but i have a tip for , when using fresh jalapeno take some lemon juice an wash your hands in follow by soap, and that should take care of it, im sharing this because it happen to me, and i got this off of foodnetwork.com

    Reply

  34. My sister makes something similiar to these that are amazing!! She just halves the jalapenos and puts a piece of chicken inside a half and an onion slice and wraps it in bacon and puts a toothpick through! Let me tell ya sooooo good!

    Reply

  35. Can’t wait to make these for my dish to pass christmas party!!! I love southwest chicken rolls so I think I’ll marinade the chicken Adobe style and stuff with spinach, corn, cheese and jalapeno peppers!!! Whoa, I’m drooling!!!

    Reply

  38. I make the peppers with cream cheese and bacon but since my boyfriend doesn’t like cream cheese I use pepper jack cheese instead and it gives it a little bit more of a kick I’m going to try this tonight with the pepper jack cheese.

    Reply

  39. I made these tonight and they were delicious!! I left the peppers out of some of them for my kids, and they loved them, too. However even the ones with the peppers were not really hot because the peppers are seeded. The cream cheese works well because it doesn’t leak out when grilling.

    Reply

  43. My mom showed me this over skype last night.. pretty sure she has the picture as her desktop image.. and I immediately made it for dinner. But, I stuffed the chicken breast! It was so amazing! My boyfriend ate 2. So thank you for the wicked recipe!

    Reply

  44. Sounds great!! Not sure why you think pickled Jalapenos are hotter than fresh Jalapenos though… super not true…

    Reply

    • Hi Sam,
      That was a generalization based on my own experience. However, pickled or not, jalapenos come in all different levels of “hotness” so you make a good point. Thanks for writing.

      Reply

  46. Jessica, I have not baked them myself, but many others have. One girl told me, 350 degrees for 35 minutes. Another reader suggests putting them under a broiler to crisp the bacon at the end. You may have to experiment a bit.

    Reply

  48. Made these last night for a group of my friends, but didn’t cut the chicken in half and served it as a main dish (everyone ate 2 of them). Everyone LOVED them! Prep time was totally worth it. Will definitely make them again!!!!

    Reply

  49. Seth is really right it it melts out you need some jack in there too and make sure your pieces are little and flat out and wrap carefully so it all gets done at the same time. I am making them for the first time and its not thrilling me. I know how to change it and make it work next time. Rehearse 😛

    Reply

  51. after cutting any kind of peppers put some dish detergent in the palm of your hand and then generously add salt rub real good together for 5 mins …

    Reply

  52. This recipe is pretty basic. I can suggest a couple of tweaks. First, start out by soaking the chicken in a simple brine solution of 8 cups water, 1/4 cup salt, and 1/4 cup sugar. Brining the chicken will keep it moist and tender during grilling. Second, a few simple seasonings are neeed, I used some black pepper, garlic powder and sage sprinkled on the chicken before assembly to round the flavors out.

    Reply

  53. LOVE this! Just made this for dinner and it came out fantastic! The only thing I did different was mixed room temp cream cheese and the cut jalapeños into a bowl and spread it with a knife on both sides (inside not outside)of the chicken as if I were doing bread and butter! Cooked for [email protected] then another [email protected], bacon and chicken perfect as can be!!

    Reply

  54. I love these! Here is my twist:
    In a small bowl mix cream cheese, jalapenos, minced garlic and a bit of drained crushed pineapple. Before assembling these, I marinated the chicken pieces in a mixture of Apple juice and worchestershire.OMG! Yum!

    Reply

  56. I made these at work today. Smoked them with maple wood @ 200F, then finished at about 300F to crispy up the bacon. They turned out fantastic and everyone loved them. Thanks for the great recipe!

    Reply

    • Don, do you work in a restaurant? Or maybe a fire station? I can only imagine how good they must have been with the chicken all smoky. Great idea. Paula

      Reply

  57. Here’s an awesome tip for all of you jalapeno lovers like me! Baby wipes don’t just alleviate the burning pain it stops it immediately! I had been dicing fresh from the garden “Biker Billy” jalapenos and realized I had to GO ! So I quickly washed my hands with soap and water dried my hands and went to Go #1. ( Trying to keep it nice here ) and OMG what pain ! Nothing made it go away until I thought …. I had baby wipes from my grandaughters visiting ! Voila ! Pain gone ! Completely ! Amazing ! Just an fyi to fellow jalapeno lovers !

    Reply

  58. Here is a remedy for the pain jalapenos can cause, but first my stupid move, I had washed my hands with soap and water after cleaning jalapenos. Then I used the bathroom and OMG ! I knew I was in trouble, nothing helped alleviate the pain! Then I remembered I had a carton of baby wipes (I babysat a grandaughter alot ) So I used a baby wipe and the pain was instantly gone. Instantly !

    Reply

  61. Instead of grilling them, could i just cook them?
    I really want to try them right now but i dont know if the taste will be alot different, or if it would even work!

    Reply

    • Hi Cynthia,
      Some of my readers say they are delicious baked in the oven. Haven’t tried it myself so can’t recommend time and temperature. PR

      Reply

  62. Delicious! I made these last night. Very easy to make. 1 package of bacon and 2 chicken breasts fed 4 people. If you haven’t tried or made these yet, you are missing out!!!

    Reply

  63. LOL…Guess what? We just mentioned another variation. My daughter suggested a spinach leaf and feta cheese wrapped in bacon. I think I can make another batch tomorrow 🙂

    Reply

  64. I made this tonight. I did some as the recipe indicated and yielded 4. But to appease all the flavors the household likes, I also used the other ingredients with this recipe in a few tweaks.
    1) I made some as indicated in this recipe subbing cheddar cheese
    2) I added green onion slices to a few in both cream cheese and cheddar.
    2) I added a dab of salsa to both the cream cheese and cheddar.

    In ll I have used 2 pounds of tenderloins and I produced 16 good size portions. they were very tasty. My son dipped his in honey bbque sauce. I would recommend the original recipe as written as it was very good. But I also think with these staples, the sky’s the limit and you can experiment with a variety of flavors. Very kid friendly, too!

    I a

    Reply

  65. I’ve actually made this. I just kinda thought of it very randomly, I was stoned when I cooked them. xD They were delicious, but I believe I used regular cheese instead of cream cheese along with the majority of the ingredients listed here:p

    Reply

  72. We just finished eating them and they were great! Grilling in the winter is awesome. The only thing I had trouble with was keeping the filling in and should of used a little more for flavor but all in all I would make them again:)

    Reply

  74. I made these today for a super bowl party. They were only slightly bland for my taste. So the second batch added fresh minced garlic (3 cloves) to the cream cheese mixture, as well as some fresh cracked pepper. Once assembled I sprinkled with smoked paprika. I couldn’t grill them, so bakd them for about 20 min then stuck under the broiler to crisp the bacon. These were excellent. This is a great base recipe. I think next time I will blend in some shredded pepper jack cheese, and omit the jalepanos (or maybe not omit them, we like lots of spice). Thank you

    Reply

  76. Just stumbled across this on pinterest and I LOVE the idea. I’m going to attempt to make it for a Superbowl party. I do not own a grill, sadly, but would a grill pan do the job?? Thank you!!!

    Reply

  78. To make a little less fattening I used reduced fat laughing cow spreadable cheese and it came out amazing! My boyfriend devoured them. I also added a little pepper ad garlic powder on the insides and around the chicken before wrapping the bacon. We loved these! Great and easy recipe! Thanks!

    Reply

  79. When I make these, I use canned jalapeno peppers. I mix equal parts of honey and the juice from the can of peppers for a marinade. I also put them on skewers for easy turning. Delicious.

    Reply

  80. Just wondering for the grilling part, how hot do you have the bbq and do you put them straight on the grill or use one of those veggie cookers? I’ve never put bacon straight on so just wondering what is the best way… could these be done in the oven?

    Reply

  81. A caterer years ago in Houston made these and it became a family favorite. It was originally made with dove meat but I adapted it to chicken. Flattening the chicken is important. I used a white cheese instead of cream cheese. I also marinaded it in a white wine. You can cut the roll-ups in half if you want to serve as an appetizer.

    Reply

  83. Duck hunting season in Louisiana! We substitute the chicken for the ducks….actually the only way I will eat duck. The kids call them duck bombs!

    Reply

  87. This are fantastic! I made them today for my hubby and I and we both loved them, plus it was quick and easy!

    Thanks for the recipe.

    Reply

    • Shelly, I just had somebody ask me how long and what temperature if baking instead of grilling. Now I know. Thanks for taking the time to come back and tell me about your experience. Paula

      Reply

  91. I am a college student and while this sounds absolutely amazing and I would love to try, I don’t have a grill. =[ Do you have an equally fattening way to make this tasty looking bite. Baking takes all the greasy fun out of it..

    Reply

  92. We do these with pepper slices and a dab of cream cheese. Wrap with turkey bacon too. Then me grill them out doors. Yummy. Cuts the gat using turkey bacon. And just a dab of the cream cheese cuts the fat too. Grilling helps too as any grease left then drips down into the fire. So we feel these are a pretty lean choice!

    Reply

  94. These look yummy! I make something VERY similar……just add a slice of water chestnut . Put the thin slice of chestnut on top of the cheese mixture, then roll and wrap!

    Reply

  95. these were so good! I ended up baking them and the cheese came out of them, but I just served the cheesy sauce on top and it was delicious! thank you. I hope you don’t mind but I linked your recipe on my blog, had to share this one!

    Reply

    • Allison,
      In the picture, they were grilled (barbecued). I have readers tell me they have baked them with great success although I haven’t tried it myself. Paula

      Reply

  106. New to cooking, and have had multiple failures. I decided to try this recipe out because of the picture. Followed your directions and it turned out AMAZING, whole family loved them. Love the site, the pictures, and the easy to follow cooking direction.

    Reply

  107. I made this tonight for company. I used full-sized breasts, however which made for much less work, though a longer cooking time. Instead of toothpicks, I used 4″ wooden skewers that were soaked in water before use. It was well-received. I did also season the outside of the breasts before assembling. I used fully-ripe red jalepenos, which are hotter but don’t have that ‘green’ flavour that give green jalepenos the bitter edge. This was quite good.

    Reply

  111. These look fantastic. I’m wanting to make them a bit bigger for a dinner entree, and I was wondering if they would be okay baked in the oven instead of grilled?

    Reply

  112. These are very similar to what I’ve come to know as ABT’s (Atomic Buffalo Turds). Difference is: Cheddar spike in the center of sausage filling. Stand up in pepper tray and smoke for a few hours at about 250 Deg. Thees look great and I will definitely try the chicken version next time. Thanks for the post!

    Reply

  113. I just found your site via Pinterest (which of course makes you a little famous). But you are now in my favorites. Keep cooking!

    Reply

  114. This is one of my favorites! I found your blog through stumble & had to make these again. I coated the chicken in olive oil and I mixed the jalapeno into the cream cheese & garlic. I used canadian bacon and it was delicious 🙂 I also tried this with shrimp but used smoked gouda instead of cream cheese.

    Reply

  115. Made these and everyone loved them. SUPER easy to make and simple ingredients. I went really light on the jalapenos thinking it would be too spicy, but could barely taste them so next time I need to kick it up a notch. Also, I would make more than the 16 listed in the recipe…they go fast!

    Reply

  116. These look amazing!! I am going to have to make them with my kids this summer. I sent you an email, but I would love to feature this on my blog!

    Reply

  117. Hi Romaine,

    This recipe sounds wonderful! And it’s so simple! I live in Southern Thailand and as you would imagine, it’s difficult to find some ingredients here. This recipe, however, is one I can definitely make…except maybe for the jalapeno peppers. Although I’ve seen them here, when they are about, they are only available fresh (not pickled) and are typically very expensive.

    Thanks again!
    -Jeeem-

    Reply

    • Hi Jeeem, No jalapeno peppers? Bet you have something similar. Thanks for taking the time to leave a comment. I know you will enjoy this recipe.

      Reply

  118. Oh my god…those look incredible. How can you ever go wrong with bacon, chicken, and jalapenos? Only adjustment I’d make is maybe throw some extra shredded cheese in there but I’m also kind of a cheese addict…

    Reply

  119. Those bacon wrapped jalapenos look yummy! I will certainly give them a try – it’s new to me as in my area we don’t eat such things. I’m hosting a party in a few weeks and am just looking for some yummy and mouthwatering recipes. Thanks for sharing.

    Reply

  121. Nice recipe!

    But don’t waste a zip-loc when flattening your chicken breasts. Two sheets of saran wrap (on above and one below the chicken) work just as well! Just make sure to cut the pieces of saran wrap large, since the chicken will be expanding.

    Reply

    • Hi JJ, Thanks for stopping by and taking the time to write. Good hint. I prefer Ziplocks only because they contain any splatters. Guess I’m kinda messy with the whole process. But plastic wrap is certainly a viable alternative.

      Reply

  129. I just made these and they were good but not very spicy at all. I was hoping for a little bit more heat from the peppers but they were super mild. It is a good appetizer for a party and I will be making them again.

    Reply

    • A couple of thoughts Cindy, Jalapeno peppers vary wildly in amount of heat so you may have gotten a mild pepper. Also, you could use chopped pickled jalapenos out of jar and get a lot more spice if that’s what you’re after. Glad you liked them anyway.

      Reply

  130. Oh my goodness! This is a terriffic idea! I’ll be trying your recipe just as soon as possible! Thank you so much for sharing it!!! BTW, cute, cute, cute header. Would make an adorable trivet! Hope you don’t mind me saying that 😉

    Reply

  133. there turning out great but is there anyway i can cook em like half and when i go to the party later just pop em in the oven to cook the rest of the way. just so they are hot when people eat em

    Reply

  137. I made these last night and they were amazing. You don’t need a grill either, I just did it on the frying pan. If you keep a careful eye on them the bacon wont burn and they were oh so delicious.

    This is coming from a 20-year old guy in college who really doesnt have the time to make anything special. It’s easy and SO GOOD.

    Reply

  139. yes they do look delicious and such a great idea but wouldnt the middle wit the cream cheese being there be rare because the bacon cooks fast,but idk i guess if you tenderized the pieces enough..

    Reply

  140. This sound like something we do here in Texas, except I use quail breast instead of chicken. They are great. Like your site Paula, I will check back from time to time.

    Reply

  141. I made these last night after stumbling across your site. The wife was concerned that she may not like them because of the jalapenos, but she loved em and so did I. Even my teenage daughter loved them.

    Reply

  142. Replace the Chicken with Shrimp and use deli Havarti Cheese. Throw them on the grill just till the cheese melts and Shrimp turns white. I guarantee you will never taste anything like it. They sell these at restaurants for $14.00 a half dozen. I make them at home for about $4.00 a dozen. They never stick around long.

    Reply

  143. I love that there are four ingredients for such a delicious appetizer. Totally doable–and delicious! Thanks!

    Also, great photo spread. What program did you use to make that? So simple, clear, and space-saving.

    Reply

    • Thanks for your kind words Evelyn. I use Photoshop for single pictures but I construct the storyboards in Photoshop Elements–only because I haven’t figured out how to do it yet in Photoshop.

      Reply

  146. My mom has made a similar recipe for years- without the cream cheese and substituting tenderized deer roast marinated in italian dressing for the chicken.
    I’ve seen huge platters full disappear in minutes.
    It’s the best deer recipe you’ll ever try.

    Reply

  148. A friend of mine makes something very similar. He’s on the BBQ circuit. He calls them Armadillo Eggs. Same ingredients, but instead he puts the chicken in tiny cubes with the cheese inside a cored jalapeno shell. Wrap the bacon and grill. I’ve made them too, and I found that boiling the jalapeno’s first to soften them a bit helps before grilling. Anyway, I’ll try this variation for our family reunion in two weeks. Thanks for the post.

    Reply

  149. Made these yesterday and they were amazing. I didn’t de-seed the jalapenos though (I like spicy food), and used a whole strip of bacon for each.

    Reply

  151. Wow! My son found this recipe and forwarded it to me. I made them tonight and they are fabulous!! They will definitely be a repeat. I used fresh jalapenos and the heat was just right. Mine came out a big big for a one bite appetizer so I will adjust them the next time. I could see mixing some Colby Jack shredded cheese in softened cream cheese for an alternative. Wide open for interpretation! Thank you for a great recipe and a great web site. Salad in a jar – that’s my next try.

    Reply

  153. had these last weekend but without the cream cheese. also used strips of jalapeno, not diced. and they used rabbit. OMG!!!! it was wonderful. there is an Australian restaurant near Gilbert, Arizona that we went to. they served them.

    Reply

  155. These were awesome! We just made them for dinner (I prepped them and my boyfriend grilled them). The next time, I will add a bit of seasoning to the chicken and/or cream cheese. Maybe a bit of pepper, garlic and onion powder.

    Reply

  158. I make pretty much the same dish, but with shrimp. Preparation can be a little time consuming, but they are great. We dip them in ranch dressing. Fresh jalapenos are the best.

    Reply

  159. I make these without the chicken. I use the half a jalp for each one and put the cream cheese in the pepper shell and then wrap in bacon. I’m sure its delicious with the chicken added.

    They are definitely my favorite appetizer.

    Reply

    • Seems like it would change the character of the dish dramatically. Do they like “spicy”? Perhaps you could roll a strip of jalapeno up inside the chicken and then wrap with bacon. Let me know if you try it.

      Reply

    • maybe you could mix some shredded cheddar-jack in the cream cheese.. the bacon-jalapeno marriage needs something creamy to make it dreamy. unless you don’t do dairy at all, in which case i send my condolences.

      we cannot all scream for ice cream.

      Reply

  166. Heed the warning about being careful of chili oils…anyone who works in the industry will tell you that it’s not the eyes you really have to worry about, but pretty much any sensitive areas or mucous membranes. It’s easy to cripple yourself with pain for a while.

    Adding bacon does make everything go quickly, but so does frying. I’m wondering how these would be with a tempura batter and a cilantro lime chili aioli.

    Reply

  167. We’ve been making something similar for awhile… but we use pheasant and stuff the bits inside the jalapeno halves. Then drizzle honey over them after baking them in the oven.

    Reply

  169. These look like they might be fattening. Where can I find more? 🙂 I agree – I read “bacon-wrapped” and had to get the recipe. These look so wonderful – you have a knack with making non-baked goods look quite appetizing – I’d hate to see what mine looked like. This looks like a real winner in my family (cept for mom) – but peppers aren’t for everyone! Oh – 64 was the high today, cloudy and sprinkles. Welcome to the club – and Happy 4th!

    Reply

  173. Romaine,
    These chicken bites look wonderful. I may have to make these for my sister when she comes back from CA. I will tell her I am making them for her but I agree with Kyle. I want some!!! I am printing this out now! Thanks so much.

    Reply

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