Makin’ Bacon-Cheddar Pinwheels
1 can refrigerated crescent dinner rolls OR 1 can refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese
1/4 cup chopped green onions (4 medium)
Heat oven to 350 degrees. If using crescent rolls: Unroll dough; press each into 12×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12×8-inch rectangle. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and green onions. Start with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
This recipe is from Pillsbury.
Makin’ Slow-Cooker Bacon Jam
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
This recipe is from Martha Stewart.
Makin’ Bacon Wrapped Pork Tenderloin Medallions
1 pork tenderloin
1 package of bacon (you’ll need 5 or 6 slices depending on length of tenderloin
Parcook the bacon in the microwave for two minutes. I line a plate with a few paper towels, place the bacon on top and then place a few more paper towels on top of the bacon.
Preheat the grill by firing up only one half of the burners to medium-high until the internal temp reaches 350 – 400 degrees. Spray the grates with cooking spray.
Meanwhile prep the pork tenderloin by slicing off the silver skin and removing any large pockets of fat. Wrap the bacon around the whole pork tenderloin and secure with a toothpick.Cut into medallions using the bacon as a guide for your width — basically cut between each slice of bacon. Place the medallions on a plate and season one side with oil and sprinkle each piece with garlic powder,parsley flakes and salt. Place the pork tenderloin on the grill, seasoned side down and season the other side. Sear each side for 2 minutes. Then flip every 4 minutes for 12 – 16 minutes or until the internal temperature reaches 160 degrees F.
Click here for blog where Producer Emilie found the recipe!
Makin’ Green Bean Bacon Bundles
makes about 10-12 bundles
1 pound fresh green beans
10-12 slices of thick-cut bacon
2 tablespoons butter
1 tablespoon brown sugar
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray.
Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans – this will depend on your size of beans and the amount of beans you get for one pound. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.
Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 minutes more, just until bacon gets crispy.
This recipes is from HowSweetEats.com
Producer Emilie’s Cheesy, Bacon Meat Loaf
1 lb extra lean ground beef
1 egg, beaten
1 cup shredded cheddar cheese (I added another small handful…I like cheese!)
1/4 cup milk
1/4 cup italian bread crumbs
1/2 tsp each garlic powder, seasoning salt, dried oregano leaves
1/8 tsp cracked black pepper
6 slices fully cooked bacon (I ripped these into smaller pieces, so they’d fit in the pan and be about the width of a slice of meat loaf)
Heat oven to 400 degrees. Mix all ingredients except bacon. Shape into loaf in 9×5 inch loaf pan; top with bacon. Bake 1 hour or until done – 160 F (Mine was done in about 45 minutes). Let stand 5 minutes before removing from pan and slicing to serve.
**I made twice baked potatoes, brown gravy (put it on the meatloaf and potato) and asparagus.
I got this recipe from kraftrecipes.com