Doug says at least double the bacon in all these recipes.. whateva... canadian, bacon man!!
Bacon-Wrapped Hot Dog Bites
Guaranteed to be a crowd pleaser at your next cocktail party, these bacon-wrapped dogs are made with sugar and spice and everything nice.
9 slices OSCAR MAYER Bacon, cut in half
6 OSCAR MAYER Wieners, cut into thirds
1/3 cup packed brown sugar
1/4 tsp. ground red pepper (cayenne)
HEAT oven to 400ºF.
WRAP 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.
PLACE, seam-sides down, in foil-lined rimmed baking sheet.
BAKE 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.
Easy Cleanup
Since the brown sugar glaze is sticky, lining the pan with foil makes cleanup a snap!
HINT...
Go heavy on the brown sugar and use thick cut bacon. You can use the same recipe with cut up chicken. Just cook it a little longer so the chicken is cooked through.
Bacon-Wrapped Potato Bites
12 slices OSCAR MAYER Bacon, cut crosswise in half
24 frozen bite-size seasoned potato nuggets
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. ketchup
HEAT oven to 375ºF.
WRAP 1 bacon piece around each potato nugget; place on rack of broiler pan.
BAKE 25 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup.
SERVE nuggets with mayo mixture.
Substitute
Substitute chili sauce for the ketchup.
Cut slices of cheese into three's. Wrap one around each potato nugget, then wrap bacon around that. Broil. Delicious!!
Add a jalapeno slice on the tator tot then wrap the bacon around and sprinkle shredded cheddar cheese on them.
Bacon wrapped Chicken Bites
3 Tbsp. GREY POUPON Savory Honey Mustard, divided
2 Tbsp. Worcestershire sauce 1 boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices OSCAR MAYER Bacon, cut into thirds
4 oz. CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices
24 RITZ Crackers
2 tsp. chopped fresh parsley
MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade. HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.
Make Ahead
Bacon-wrapped chicken pieces can be broiled ahead of time. Cool completely, then refrigerate up to 1 day. When ready to serve, top crackers with cheese and chicken, then bake as directed.
Substitute
Prepare using Monterey Jack Cheese.
Tropical Surf & Turf
12 slices OSCAR MAYER Selects Smoked Uncured Bacon, cut crosswise in half
6 large sea scallops (1/2 lb.)
12 fresh pineapple chunks (1 inch)
HEAT oven to 400ºF.
PAT scallops and pineapple dry with paper towels. Cut each scallop in half.
WRAP each scallop and pineapple chunk with bacon piece; secure with wooden toothpicks. Place on rack of broiler pan.
BAKE 25 min. or until scallops are opaque and bacon is done.
Serving Suggestion
Serve with fresh lime wedges. Or drizzle with fresh lime juice just before serving.
Shortcut
To save time, purchase cored fresh pineapple in the produce section of your grocery store. Then, use it to prepare this quick and easy recipe.
Balsamic-Laced Bacon "Bruschetta"
4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon 1 tsp. balsamic vinegar
16 small fresh basil leaves
16 pieces KRAFT Shaved Parmesan Cheese
6 cherry tomatoes, sliced
HEAT oven to 400ºF.
PLACE bacon in single layer on rack of broiler pan. Bake 15 min. or until crisp. Cool completely.
BRUSH bacon lightly with vinegar; cut each slice into 4 pieces.
TOP each bacon piece with basil, cheese and tomato.
Note
If the basil leaves are large, use kitchen shears or a sharp knife to cut them into smaller pieces.
Substitute
Prepare with a block of Parmesan Cheese, using a potato peeler to easily shave the cheese.
Food Facts
Balsamic vinegar gets its dark color by being aged in barrels. Aged balsamic vinegar is deeper and richer in flavor than regular balsamic vinegar, making it worth the higher price.
Cheese 'n Bacon Stuffed Mushrooms
12 large fresh mushrooms (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 clove garlic, minced
4 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. chopped fresh parsley
HEAT oven to 350°F.
REMOVE stems from mushrooms; discard or reserve for another use.
MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
BAKE 18 to 20 min. or until heated through.
Variation
Prepare using PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.
Don't throw away the mushroom stems, chop them up. After you cook the bacon, use some of the grease and saute the stems, garlic and 1/4 cup of chopped onion until the onion is translucent. Mix it into the cream cheese and skip the parsley. Stuff the mushrooms with the mixture and dip in the shredded cheddar cheese so it sticks to the top. Bake them at 350°F for 25 minutes.
For a real special treat, freeze the mushrooms for about an hour. Take them out of the freezer and dip them in a good batter and deep fry them until golden brown. Make sure not to overcook them or the cheese will melt out. Drain and enjoy.
Jalapeño Poppers
Our sports-bar-worthy appetizer looks complicated, but trust me: These are as easy to make as they are to pop in your mouth. You'll love this spicy, crispy starter.
24 fresh jalapeño peppers (about 2 lb.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup flour
2 eggs, beaten
40 RITZ Crackers, finely crushed (about 1-2/3 cups)
2 cups oil
CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
HEAT oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.
Variation
To serve as stuffed jalapeno halves instead of the stuffed whole peppers, cut peppers lengthwise in half; scrape out seeds and veins. Fill peppers with cheese mixture, then coat and refrigerate as directed. Cook, in batches, in hot oil as directed, reducing the cook time to 1 to 2 min. or until golden brown.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
Leave the bacon out of the filling and wrap the stuffed jalapeno halves with it - 1/2 piece around each pepper half. Then, instead of frying them, bake them @ 400 for about 30 minutes.
Bacon-Wrapped Jalapeño Poppers
12 jalapeño peppers
1 package (8 oz.) cream cheese
1/2 cup shredded cheddar cheese
1 tsp. fresh cilantro, minced
Pinch Salt and pepper
1 lb. sliced bacon
24 toothpicks
Soak toothpicks in cold water. The longer the better but at least 1 hour. Cut a slice lengthwise in the jalapeño to make enough space to remove seeds. Make sure not to split the pepper all the way through when you do this. Remove seeds and ribs and wash jalapeño with cold water. It's a good idea to wear gloves during this step, especially if you have sensitive skin.
PAIRS well with a glass of Merlot.
Please drink responsibly.
No comments:
Post a Comment