Cut crusts off bread.
Cut each bread slice in half.
Spread bread with cream cheese dip.
Lay bread on 1/2 slice bacon and roll, securing with a toothpick.
Bake at 375\u00b0 for 20 minutes or desired crispness of bread.
Mix ingredients and knead with hands. Form into two cheese rolls.
Sprinkle 2 tablespoons of chili powder on wax paper. Roll each cheese roll in chili powder.
Wrap foil around wax paper so it won't dry out.
Cut crust off bread.
Save crust to feed birds or ducks.
Cut bread in half.
Spread a small amount of Cheese Whiz on each piece of bread.
Roll up tightly.
Cut each slice of bacon into 3 or 4 pieces.
Wrap the bacon around each roll and secure with a toothpick.
Bake on a cookie sheet for 10 to 15 minutes at 400 degrees.
Serve hot.
If needed, you can freeze these and then reheat at 400 degrees for 10 minutes.
ver medium-high heat. Cook bacon, stirring, until crisp then drain
Combine first 5 ingredients and mix well.
Soften cream cheese and roll of bacon-cheese spread.
Shape into a log.
Combine pecans and parsley.
Roll log in mixture.
Chill.
Garnish with pimiento. Yield:
One 6-inch cheese log.
Preheat oven to 350\u00b0.
Mix together cheese and parsley. Spread onto each slice of bread.
Roll lengthwise and cut in half. Wrap each with bacon and secure with toothpick.
Place on cookie sheet and bake until bacon is done.
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.
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.
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.
Cook bacon, drain and crumble it.
Blend one cup of the bacon and all other ingredients.
Form a log.
Use remaining bacon to roll cheese log in.
Heat oven to 350\u00b0.
On lightly floured surface, roll each biscuit into 4-inch circle. Prick half the circles with fork. Divide bacon, cheese and mustard evenly among 5 circles, leaving a 1/2-inch border.
Trim cheese to fit.
Top with remaining biscuit rounds.
Press edges with fork to seal. Brush top with egg yolk. Bake 12 minutes or until golden brown.
Cut crust off bread slices.
cut bread slices in half.
Use rolling pin to flatten bread.
Cut bacon in thirds.
Lay a thin layer of Cheez Whiz on each piece of bread.
Lay bread on a cut slice of bacon.
Roll bacon and bread up into a cylinder shape. Secure with a toothpick.
Bake at 325 for 15-20 minutes until bacon is cooked.
Grease and flour a 15 x 10 x 1-inch jelly roll pan.
Sift flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
Preheat oven to 375\u00b0.
Grease jelly roll pan, 10 x 15 x 1-inch.
Line with waxed paper.
Grease and flour the paper. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
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.
Soften cream cheese. Add other ingredients, except nuts and oysters. Roll or pat out on foil and chill well. Drain oysters and spread on cheese. Roll up, then roll the cheese roll in nuts. Chill and serve with crackers.
In large skillet, cook bacon over medium-high heat until