Peppered Bacon Breadtwirls

Oops I did it again, I’ve created yet another Bacon goodie!  Oh, I know it’s easy, I know it’s a cheap thrill, but hey..I’ve paid my share of long recipe dues!  My intentions were totally pure and good, I simply wanted to jazz up some ordinary Breadsticks.  You know, those average, everyday, run of the mill, long and skinny Breadsticks?!  Now they’re extraordinary since theyr’e stuffed with Salty, Smoky, Peppered  Bacon..YUMM!  

This Bacon is the best kind, because it has its very own bread ‘handle’.  That’s right, you can pick up these Bacon strips and still look like you have manners.  Feel free to jazz up these Breadtwirls anyway you can think of, a sprinkling of cheese, an assortment of dips, if you’re daring, you can even brush the dough with some Jam or Jelly before you twist them.  The possibilities are endless!

Perfect for any holiday event, or while mingling with family & friends!  Put that pinky up, Bacon just got classy!  

What you’ll need:

1lb Thick Cut Bacon

1 Container of Pillsbury Crescent Seamless Dough Sheet

1/4 Cup Course Ground Black Pepper (to taste)

1/4 Cup Mustard & 2 tbsp. Maple Syrup..for dipping.  (not shown)

Directions:

Sprinkle the Pepper evenly over the raw Bacon and crisp it up as you normally do, set aside.

Unroll the dough and slice it into approx. 1″ strips…

Wrap each strip around one or two pieces of the Bacon and bake on a sheet pan at 350 for 20 minutes, or until they’re golden.

Let them cool..

While they’re cooling make up the Mustard Dipping Sauce by mixing the Mustard and the Maple Syrup together!

Serve them up with some of that Sweet & Spicy Mustard for dipping…

And dip away!  ~Enjoy!  

Grilled Asian Pork Tenderloin Salad

INGREDIENTS

Dressing

3 tbsp (45 mL) rice vinegar

1 1/2 tbsp (22 mL) soy sauce

2 tsp (10 mL) Asian Seasoning Mix

1 tsp (5 mL) sugar

1/3 cup (75 mL) vegetable oil

Salad and Pork

5 cups (1.25 L) mixed salad greens

1 medium red bell pepper, cut into 2-in. (5 cm) strips

1 cup (250 mL) snow peas

1/2  red onion, sliced into thin wedges

1/3 cup (75 mL) snipped fresh cilantro

2 tbsp (30 mL) Asian Seasoning Mix

1 tbsp (15 mL) vegetable oil

1  pork tenderloin, about 1 lb (500 g)

1/4 cup (50 mL) dry roasted peanuts, coarsely chopped (optional)

DIRECTIONS

1

For dressing, combine vinegar, soy sauce, seasoning mix and sugar in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.

2

For salad, arrange greens on large serving platter. Top with bell pepper, snow peas, onion and cilantro. Cover; refrigerate until ready to serve.

3

Heat Grill Pan over medium heat 5 minutes. For pork, combine seasoning mix and oil in (1-cup) Prep Bowl; rub over entire surface of pork. Grill pork 15-18 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness or 165°F (75°C) for well done, turning every 5 minutes. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.

4

To serve, carve pork into thin slices and arrange around edge of salad on serving platter. Sprinkle with peanuts, if desired. Drizzle with dressing.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 410, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 27 g, Sodium 460 mg, Fiber 4 g
 

U.S. Diabetic exchanges per serving:

1/2 fruit, 4 medium-fat meat, 2 fat (1/2 carb)

Cook's Tips:

To ensure even cooking, be sure to turn the pork in the Grill Pan every 5 minutes using the Chef's Tongs. The internal temperature of the pork will rise approximately 5-10°F after it is removed from the pan.

For brighter color, blanch the snow peas in boiling water for 30 seconds, then drain and immediately plunge peas into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.

Three-Cheese Mac & Cheese

INGREDIENTS

8 oz (250 g) uncooked orecchiette pasta

1/4 cup (50 mL) butter (1/2 stick), melted

1/4 cup (50 mL) all-purpose flour

2   garlic cloves, pressed

2 1/2 cups (625 mL) 2% milk

1 tsp (5 mL) dry mustard

1/2 tsp (2 mL) salt

1/8 tsp (0.5 mL) coarsely ground black pepper

4 oz (125 g) sharp white cheddar cheese, shredded

4 oz (125 g) Gruyère cheese, shredded

2 oz (60 g) fontina cheese, shredded

1 tbsp (15 mL) chopped fresh chives

1 cup (250 mL) cheese and garlic croutons

DIRECTIONS

1

Preheat oven to 350ºF (180ºC). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed withGarlic Press in (2-qt./1.9-L) Saucepan; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat.

2

Meanwhile, coarsely chop croutons using Food Chopper. Add cooked pasta toRound Covered Baker. Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 790, Total Fat 41 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 70 g, Protein 36 g, Sodium 1020 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

The cheeses in this recipe give it a special spin. Fontina is a semifirm, creamy Italian cheese with a mild, nutty flavor. Gruyère is a Swiss cheese with a rich, sweet, nutty flavor. White cheddar, the most familiar of the three, has a sharp flavor that provides contrast to the other two varieties.

Other types of pasta, such as elbow, can be substituted for the orecchiette pasta, if desired.

BUFFALO CHICKEN MEATBALLS

Spicy, cheesy, and perfectly poppable, Stuffed Buffalo Chicken Meatballs are the ultimate appetizer to serve for the big game. I mix 99% fat-free ground chicken with a blend of homemade Ranch seasoning, stuffed with salty Feta cheese, then coated in spicy, buttery, buffalo wing sauce. Serve with toothpicks to enjoy all the flavor of a buffalo wing without the muss & fuss.

Buffalo Chicken Meatballs
By Kristin
Makes 16 meatballs

Ingredients:

1/4 small red onion, minced
3 gloves garlic, minced
1 egg white
1/4 cup Parmesan cheese, grated
1/4 cup panko bread crumbs
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 pound 99% fat-free ground chicken breast
4 ounces block Feta cheese, cut into 24 ½-inch cubes (will have 6 leftover cubes)
4 tablespoons butter
1 cup buffalo wing sauce

Directions:

Preheat oven to 400°F. Add red onion, garlic, egg white, Parmesan cheese, bread crumbs and seasonings to a large bowl then stir with a fork to combine. Add ground chicken then mix until combined – do not over mix or meatballs will be tough. Divide chicken mixture into quarters, then each quarter into 4 balls. Press a cube of Feta into the center of each ball then close mixture around cheese to seal. Place meatballs onto a buttered cooling rack set on top of a baking sheet, then bake for 20 minutes.

Melt butter in a large skillet over medium heat then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet then use a spoon to coat in sauce. Place a lid on top and turn heat to low to keep warm.

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BACON BRIE POTATO SKINS

Need an appetizer for your team’s bowl game of NFL playoffs? Try these potato skins! They can be baked up the morning of the game, or made a head of time and reheated. The crisp potato skin is season perfectly wit a thyme butter, making a delicious and easy to serve vehicle for a bacon and brie filling. Don’t waste the potato filling, use it to make mash potatoes.

Bacon Brie Potato Skins
By Taylor
Makes 24 potato skins

Ingredients:

5 pounds russet potatoes, about 12 potatoes
8 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon coarse ground black pepper
1 pound thick cut bacon, cooked, drained on paper towels, chopped into bite sized pieces
1 pound Brie cheese, rind removed, torn into bite-sized pieces
1/2 cup chopped scallions (white and green part)

Directions:

Preheat oven to 400°F. Scrub and dry potatoes. Pierce with fork. Bake potatoes for about 45 minutes or until soft when pierced with a fork. Set aside and cool 15 minutes.

Slice each potato in half length wise. With a spoon, scoop out the cooked potato from each half, leaving about 1/4 inch of flesh on each potato skin. Place potato halves on cookie sheet cut side up (you may want to line baking sheet with a silicone liner or parchment paper)

Melt butter. Add salt, thyme and pepper to butter. Stir mixture. Brush each potato half with melted butter mixture. Bake potato skins at 400°F, for 5 to 7 minutes, or until butter bubbles. Remove pan from oven Flip potatoes over and brush the skins with melted butter.. Return potato skins to the 400 degree oven and bake for 5 to 7 minutes until butter bubbles. Remove skins from oven.

Turn potatoes over. Fill each potato skin with bacon. Add bits of Brie to each skin. Top the potato skins with chopped scallion. Bake filled skins in 400 degree oven for about 3 minutes or until cheese melts. Remove potato skins from oven and serve warm or at room temperature.

S'mores Cheesecake Recipe

Cook Time: 6 hours 20 min

Prep Time: 40 min

Ingredients

( Serves 16 )

For Crust:

1 1/4 cup graham cracker crumbs

3 tablespoon granulated sugar

1/4 cup (plus 2 tablespoons) butter (melted)

For Cheesecake:

3 package (8 oz each) cream cheese (softened)

1 cup packed light brown sugar

1/3 cup marshmallow creme

1 tablespoon vanilla

4 whole eggs

1/4 teaspoon ground cinnamon

1 cup (6 oz) milk chocolate chips

For Topping:

1 cup (6 oz) milk chocolate chips

1/4 cup heavy whipping cream

Directions

1. Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
2. In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside.
3. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
4. In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth.
5. Add brown sugar, marshmallow creme and vanilla, and beat until smooth.
6. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon.
7. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
8. Bake cheesecake 15 minutes; reduce oven temperature to 225°F.
9. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.)
10. Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature.
11. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
12. 5 In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
13. Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours.
14. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving.
15. Store any leftovers covered in refrigerator.

Nutrition Information

Calories: 430.00	Fat: 29.00 g
Saturatedfat: 17.00 g	Cholesterol: 120.00 mg
Sodium: 230.00 g	Protein: 7.00 g
Carbohydrates: 36.00 g	Fiber: 0.00 g