Preheat oven to 350\u00b0F.
Spray 11x7\" or 12x8\" (2 quart) glass baking dish, with cooking spray.
In a large bowl, beat egg and milk with wire whisk until smooth.
Separate dough into 8 biscuits; cut into quarters.
Gently stir biscuit pieces into egg mixture to coat evenly.
Fold in bacon, cheese, mushrooms and onions.
Spoon mixture into sprayed dish; arrange biscuit pieces in a single layer.
Bake for 23-28 minutes or until golden brown.
Cut into squares or just apull-apart.
Serve warm.
roll into balls.
Combine bacon and onion in a large
Split rolls in half.
Put ham and cheese, then put back together.
Melt margarine, Worcestershire sauce, mustard and onion flakes.
Pour over rolls. Bake at 350\u00b0 for 15 minutes.
Melt butter in 8 or 9-inch cake pan; mix in celery, dill, poppy or sesame seed and onion.
Cut biscuits into 1/4's, dip in butter and seed mixture.
Toss pieces with Parmesan cheese a few at a time.
Return to cake pan; bake at 400\u00b0 for 15 to 20 minutes until golden brown.
Combine first 6 ingredients in small bowl; stir well.
Set aside.
Unroll crescent rolls into two rectangles; connect ends to make one long rectangle.
Press perforations to seal.
Spread cream cheese mixture over crescent rolls to within 1/2-inch of edge.
Roll, starting at long side, jellyroll fashion.
Pinch edge to seal.
Heat oven to 375\u00b0.
Lightly grease cookie sheet.
In a small bowl, combine cream cheese, parsley flakes, dill weed, garlic powder and hot cooked sausage and mix well.
Unroll dough into two long rectangles. Spread with Creamy Italian dressing.
Then spread mixture evenly over each rectangle.
Roll up, jelly roll style, pinching edges to seal.
Place sections together on cookie sheet, forming long roll.
ver medium-high heat. Cook bacon, stirring, until crisp then drain
Grind bacon, cheese and onion with medium grinder attachment, using equal parts.
Mix well and spread on rye slices.
Place under broiler until mixture melts and becomes slightly brown.
A favorite among guests.
Recipe is often requested.
Fry bacon until crisp. Drain well and crumble into small pieces. In a medium mixing bowl, combine bacon, cheese, green onions, mayonnaise and cayenne pepper; mix thoroughly. Place almonds in the bottom of an oiled 7-cup ring mold; press cheese mixture into mold. Refrigerate overnight. Un-mold cheese ring onto platter. Place a small custard cup with strawberry preserves in the center of the ring. Serve with crackers or French bread slices. Yield 20 - 25 servings.
Cook bacon & set aside.
Slice chicken breast horizontally to create a pocket.
Place bacon & cheese into the pocket.
Beat the egg in a bowl.
Place the breadcrumbs into a bowl & add rosemary & thyme.
Medium heat oil in a frying pan.
Dip chicken into egg then into breadcrumb mix, place into frying pan & cook until golden approx 4 minutes each side depending on the size of the chicken.
Serve with any vegetables (can add a nob of garlic butter to chicken).
Cook bacon crumble and set aside.
In med.
bowl combine bacon cheese mustard and mayo.
Stir well.
Arrange bread on cookie sheet.
Spoon mixture on to each slice of bread.
Place under preheated broiler for 5 minutes until bubbly.
Cook grits according to package directions.
Add bacon-cheese to hot cooked grits; blend well.
Cool.
Combine beaten eggs with milk.
Stir into grits.
Pour into greased 2-quart casserole. Sprinkle with grated Cheddar cheese.
Bake in a 325\u00b0 oven for 40 to 50 minutes.
Garnish with crisp bacon curls if desired.
In large skillet, cook bacon over medium-high heat until
Combine flour and shortening until mixture resembles coarse meal; set aside.
Combine buttermilk and soda, stirring until soda dissolves.
Add buttermilk mixture, bacon, cheese and onion to flour mixture, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times.
Roll dough to 1/2-inch thickness and cut with a 2-inch biscuit cutter.
Place on a lightly greased baking sheet.
Bake at 425\u00b0 for 10 to 12 minutes.
Yields about 1 1/2 dozen.
Combine flour and sugar.
Cut in shortening with a pastry blender until mixture resembles coarse meal; set aside.
Combine buttermilk and soda, stirring until soda dissolves.
Add mixture to bacon, cheese and flour mixture, stirring until all ingredients are moistened.
Turn out dough onto lightly floured surface and knead slightly 4 to 5 times.
Roll dough to 1/2-inch thickness. Cut with a biscuit cutter.
Place on lightly greased baking sheet. Bake at 425\u00b0 for 10 to 12 minutes.
Fry bacon until crisp.
Drain well and crumble into small pieces.
In a medium mixing bowl, combine bacon, cheese, green onions, mayonnaise and cayenne.
Mix thoroughly.
Place almonds in the bottom of an oiled 7-cup ring mold.
Press cheese mixture into mold. Refrigerate overnight.
Unmold cheese ring onto platter. Place a small custard cup filled with strawberry preserves in the center of the ring.
Serve with crackers or French bread slices. Yields 20 to 25 servings.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.
n a large skillet, cook bacon over medium high heat until
Place pie shell into pie pan.
Fry and crumble bacon; sprinkle on pie crust.
Mix cheeses together and sprinkle over crust.
Beat eggs, half and half and salt.
Pour over bacon-cheese.
Bake 10 minutes at 450\u00b0, then for 20 to 30 minutes at 350\u00b0.
Preheat oven to 325 degrees F.
Cook grits according to package.
Add butter, bacon cheese to the hot cooked grits. Stir to blend well. Set aside.
In bowl combine eggs, beat well. Add milk and beat some more.
Stir eggs into the cooled grits. Blending well.
Spray 2 qt casserole dish with non-stick spray and pour grits into the dish.
Top with grated cheddar cheese.
Bake 30-45 minutes until cheese it melted and bubbly, golden brown.
Garnish with crisp fresh fried bacon (if desired).