Wrap 1/2 piece of bacon around each cracker -- being careful
rap half the slice of bacon around the cracker.
Place
Combine and refrigerate the brown sugar and ketchup.
Wrap 1/3 piece of bacon around water chestnut and secure with toothpick. Bake in 300\u00b0 oven for 1 hour.
Pour refrigerated sauce over appetizers.
Bake in 300\u00b0 oven for 1 hour more.
Fry bacon until crisp; drain on paper towels, then crumble. Mix bacon, mayonnaise and cheese together.
Place mixture on cocktail rye bread.
Heat until cheese is bubbly at 350\u00b0.
Yields about 20 appetizers.
Take each strip of bacon and coat completely and thoroughly with brown sugar (press brown sugar into bacon).
Place the coated bacon on a foil covered cookie sheet.
Keep the bacon flat and not touching each other.
Bake 11 to 13 minutes or until golden brown at 475\u00b0.
Allow to cool on tinfoil.
Stir in airtight container.
Cut the bacon slices in half crosswise. Place the bacon in a single layer in an ungreased 15x10x1 inch jellyroll pan. Bake at 350 degrees for 10 minutes or until almost crisp. Drain well. Return the bacon to the pan.
Combine the sugar, wine, and mustard. Brush the bacon with half of the sugar mixture. Bake at 350 degrees for 10 minutes. Turn bacon; brush with the remaining sugar mixture. Bake 10 minutes or until golden (Watch closely, you don't want them too brown!).
Serve warm or at room temperature.
Cut bacon in 4ths and wrap each piece around a water chestnut. Fasten with toothpick.
Bake on rack at 400\u00b0 for about 10 minutes or until bacon is crisp.
Pour off grease; put roll-ups into baking dish.
Mix catsup and sugar; pour over rolls and return to oven for about 10 more minutes.
Makes about 50 and may be served hot or cold.
Cut whole water chestnuts into quarters.
Wrap with bacon strips and secure with a toothpick.
Bake on cookie sheet at 375\u00b0 for 10 minutes.
In a crock-pot add brown sugar, catsup, vinegar, steak sauce and Worcestershire sauce.
Add bacon wrapped chestnuts and simmer.
Serve warm.
Preheat oven to 350 degrees.
Fry bacon until crisp, drain and crumble.
Mix bacon, mayonnaise and cheese.
Spoon on bread.
Bake until cheese is bubbly.
Serves 20.
Spread peanut butter generously on four slices of bread.
Top with four remaining bread slices and trim crusts.
Cut each sandwich into thirds, vertically and horizontally, to make nine cubes.
Cut each bacon slice into thirds and wrap each sandwich cube with bacon.
Secure with wooden toothpicks.
Place cubes on rack of a broiler pan.
Bake at 350 for 15 to 20 minutes or until bacon is nicely crisped.
Fry bacon until crisp; drain on paper towels, then crumble. Mix bacon, mayonnaise and cheese together. Place mixture on cocktail rye. Heat until cheese is bubbly at 350\u00b0. Yields 20.
In a bowl, combine the last 3 ingredients.
Cut bacon down the center and wrap strips around water chestnuts.
Insert toothpicks to hold.
Place on cookie sheet; bake for 30 minutes at 350\u00b0.
This cooks the grease out of the bacon.
Remove from cookie sheet and place in baking dish.
Pour sauce over chestnuts and bake at 350\u00b0 for approximately 1/2 hour.
Wrap 1/2 slice bacon around cracker.
Place on cookie sheet with overlapping bacon on bottom.
Bake at 350\u00b0 for 20 minutes, or until crackers are nicely browned.
Drain quickly on paper towels. Serve while hot.
Sprinkle bacon, cheese and onion in greased baking dish.
Beat baking mix, milk, eggs and red pepper until smooth.
Pour over ingredients in baking dish.
Bake, uncovered, at 375\u00b0 until golden brown and knife inserted comes out clean.
Let stand for 10 minutes.
Roll half strips of bacon around large stuffed green olives. Broil 5 minutes.
Serve hot.
Put bacon strips on broiler pan covered with foil. Cover with brown sugar. Broil at 350\u00b0 to 400\u00b0.
Start on middle shelf, then move to lower shelf until crisp.
Preheat oven to 375\u00b0.
Separate dough into 4 rectangles (firmly press perforations to seal).
In a small bowl, combine cream cheese, onion and milk until well blended.\tSpread about 2 tablespoons of mixture evenly over each rectangle.\tSprinkle each with bacon.
Starting at longest side, roll up crescent rolls and pinch edges to seal.
Place on ungreased cookie sheet and sprinkle with Parmesan cheese.
Bake for 12 to 15 minutes or until golden brown.
Cut into bite size pieces and serve.
nto 12 wedges.
Cut bacon strips in half widthwise.
Fry up the bacon until it's nice and
You can play with this recipe depending on the shrimp count. Depending on the size of the shrimp will depend on how many appetizers you will get.
I usually cut the bacon in half and wrap around medium size shrimp (30 count).
You can prepare this the day before and let marinate.
Put the bacon wrapped shrimp on a cookie sheet, making sure each is covered in the teriyaki baste.
Bake at 400\u00b0 for 20 to 25 minutes.
They are excellent!