Candied Bacon and Cream Cheese Tea Sandwiches

Preheat oven to 325°F. Line 15×10×1-inch baking pan with parchment paper. Dip each bacon strip in brown sugar to cover on both sides. Place bacon on prepared pan, sprinkle with black pepper. Bake 20 to 25 minutes or until browned. Let bacon cool completely, then chop.

In large bowl mix together chopped bacon, cream cheese, and chipotle powder.

Spread half of toasted bread slices with mixture; top with remaining bread slices.

Cut each sandwich diagonally to get two triangles; cut triangles in half. Garnish with parsley and a few slices of Pickled Peppers. Makes eight servings.

In small saucepan combine ½ cup white vinegar, ½ cup water, 1 tablespoon sugar, 1 ½ teaspoons salt, and 1 clove garlic, crushed. Bring to boil stirring to dissolve sugar and salt. Add 4 thinly sliced jalapeño and/or Fresno chiles. Cover; let stand 10 minutes. Transfer to jar; store in refrigerator up to 2 months.