One of the best grilled appetizers is bacon wrapped jalapeno peppers. THIS CAN ALSO BE BROILED IN THE OVEN
This recipe is so easy to make and it only consist of 3 ingredients; fresh jalapenos peppers, cream cheese, and bacon. The jalapeno peppers are first sliced in half then seeded, stuffed with cream cheese, wrapped with bacon and grilled.
6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon
Step 1: Pre-heat an outdoor grill to high heat. OR BROIL in OVEN on HIGH
Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.
Step 2: Place onto the grill and cook until the bacon is crispy.
(Makes 6 Servings)
Bacon, Egg & Cheese Biscuit Muffins
Prep Time: 5 mins Cooking Time: 20 to 25 mins
1 package biscuit dough (10 biscuits)
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon (we used turkey bacon and veggie bacon)
salt and pepper
Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. (Note: if using veggie bacon do not cook it ahead – simply defrosted it and chopped it up.) Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside. Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.
Note: if your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins. They’ll still taste terrific.
– See more at: http://www.cookingwithmykid.com/recipes/bacon-egg-cheese-biscuit-muffins-veggie-option/#sthash.wJ21HRRN.dpuf
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste
Toasted bread rounds, crackers, or pita chips.
Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..