Simple Bacon Wrapped Dates

This is the PERFECT party hors d'oeuvre for your "Bacon Loving" Friends & Family!!

Salty, Sweet, Creamy, Crunchy...this two bite treat covers it all!

Use YOUR favorite cheese or use a variety of cheeses!  






Cheese Stuffed Bacon Wrapped Dates

INGREDIENTS:
1/2 lb. thinly sliced bacon
1 pkg. pitted dates
Your choice of cheese:  feta, goat, parmesan, cream cheese, blue (I used Feta)

INSTRUCTIONS:
Pre-heat the oven to 400 degrees.

Line a baking sheet with aluminum foil.

Cut bacon in half.

Open the dates at the place where the pit was removed and stuff with cheese.

Wrap the dates with bacon and place on the baking sheet with the seam side down.

Bake for 15-25 minutes or until cooked to preference.  (I like mine crunchy and well done!  
But, we did leave some a bit more rare.)

Drain on paper towel.

Add fancy toothpicks for serving!

ENJOY!

that's A Lot of Bacon!!

                                                                     everything "p"

Breakfast, lunch, dinner, appetizer...I could eat this any time!

One of these is a MEAL!  It contains all of the food groups--hehe!!!

Ok...maybe add a side of broccoli or some other vegetable so the kids don't get spoiled!

They are HUGE and super filling!  and, really, really, REALLY good!

TWICE BAKED BACON & CHEESE POTATOES

INGREDIENTS:

8 large baking potatoes, scrubbed well!
Olive oil
1 1/2 sticks salted butter
1 lb. bacon, cooked crisp! then crumbled.
1 cup sour cream
1 1/2 cups cheddar cheese, shredded
1/2 cup milk
1 bunch green onions, chopped small 
Salt, to taste
Freshly ground black pepper, to taste


INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Rub the potatoes with olive oil, place on baking sheet.

Bake for 1 hour or until you can pierce them easily with a fork.

Lower oven heat to 375 degrees.

When potatoes are cool enough to handle, slice them in half lengthwise.

Carefully scoop out most of the inside of the potatoes into a large bowl.  Be sure to leave enough of a "shell" to hold the mixture that you are going to put back in.

Return the shells to the baking sheet.  Set aside.

Mash the insides of the potatoes with the butter, sour cream, 1 cup of the cheddar cheese, milk, and most of the onions (save some for the tops!)  

Add salt & pepper to taste, then fold in most of the bacon (saving some for the tops!)  

If the mixture seems too dry, add in a bit more milk or sour cream.

Fill the shells with the mixture, top with remaining cheese, onions, and bacon and return to the oven until the cheese is melted and browned and the potatoes are warmed through--about 15 minutes.

ENJOY!!!

This is what happens when you mix CANDIED BACON into banana bread batter!  Yummmm!  Breakfast all wrapped up in a neat slice!!    

This is TWO recipes!  Because from now on, I bet you'll BAKE your bacon (it's SO simple, and clean up is a breeze!) and maybe you will even candy it every now and then!!  

You can make the bread with, or without the bacon.  Either way it's delicious!  I have to say, adding the bacon was a REALLY nice change!!  I think next time I will add some nuts along with the bacon...if you like nuts in your banana bread--ADD THEM!   

BANANA BREAD WITH CANDIED BACON

INGREDIENTS:

1 cup crumbled candied bacon (recipe below)
Brown sugar (for sprinkling--I didn't measure)
3 medium size ripe bananas
2 eggs
3/4 cup sugar
1 tsp pure vanilla extract
1 tsp baking soda
1/8 tsp salt
1/4 cup unsalted butter, melted
2 cups flour
1/2 cup walnuts (or pecans)-- optional

INSTRUCTIONS:

MAKING THE BACON:

Pre-heat oven to 400 degrees.

Line baking sheet with foil.

Arrange bacon in a single layer on baking sheet.  (I use Applegate Naturals, Nitrate free)

Sprinkle very lightly with brown sugar. (see picture.)

Bake 10 minutes, and then lightly sprinkle again with brown sugar.

Continue cooking another 10 minutes or until the bacon is well done.  (if your bacon is thick you may need to cook it a bit longer!)

Drain bacon on paper towels, then crumble into big pieces.  (Try REALLY hard not to eat it all!  I admit, I did have a little taste!)

MAKING THE BREAD: (no mixer required!)

Reduce the oven temperature to 350 degrees.

Butter or spray a loaf pan.

Mash the bananas on a plate.  (I like mine a bit chunky!)

Put eggs into a large bowl and beat lightly.

Add the mashed bananas, sugar, vanilla, baking soda, salt and butter to the eggs.  Stir until combined.

Add the flour and mix just until combined. 

Fold in most of the crumbled bacon, save some for the top!  (Try REALLY hard not to eat all of this delicious, crunchy, candied bacon!!!!!  I admit, I did try a tiny piece!)

Bake for 1 hour, or until a toothpick inserted in the center comes out with moist crumbs. 

Cool a few minutes in the pan and then move to a rack to cool completely.

Enjoy!

BACON! ...for dessert!

Guys LOVE bacon and, Girls LOVE chocolate--this treat makes us all happy!!!  

These little bites of heaven are sinful!!!  

The crunchy almonds work perfectly with the sweet, creamy chocolate and the salty, smoky bacon!  Super simple to make, and they look like you got them from the Chocolate Shop!!  

Bacon Almond Clusters

ingredients:
1 cup crumbled bacon 
(I used an 8 oz. pkg of Applegate Naturals Uncured, Nitrate Free bacon)
1 cup chocolate chips 
(I used semi-sweet but, dark or milk chocolate would be great too!  Use your favorite!)
1 cup roasted, lightly salted whole almonds 
Sea Salt flakes (Maldon) or Pink Himalayan Sea Salt

instructions:

Pre-heat oven to 400 degrees.

Cook bacon on a foil lined baking sheet for 15-20 minutes, or until very crisp.

Remove bacon to paper towels to drain and cool.

Crumble bacon into pieces (not too small!!)

Melt chocolate chips in large bowl for 1 minute.  Stir, and then microwave an additional 15-30 seconds until chocolate is completely melted.

Add the crumbled bacon and almonds to the chocolate, stir until coated.

Drop teaspoonfuls into mini-muffin tins (lined with paper cups) or onto a waxed paper lined baking sheet.   

Top with a light sprinkle of sea salt.  (I put an almond on top of each of mine too!)

Chill until set.  (about 30 minutes)

Store covered in the refrigerator. 

Enjoy!!