Bacon Chicken Club Pizza

Ingredients

·        1 prebaked 12-inch pizza crust

·        4 ounces cream cheese, softened

·        1 shallot, minced

·        2 cups shredded rotisserie chicken

·        1-1/2 cups (6 ounces) shredded Monterey Jack cheese

·        1 cup (4 ounces) shredded sharp cheddar cheese

·        8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces

·        1/4 cup sour cream

·        3 tablespoons 2% milk

·        2 teaspoons ranch salad dressing mix

·        1 cup shredded lettuce

·        1 plum tomato, seeded and chopped

Directions

·        Place crust on an ungreased pizza pan. Combine cream cheese and

·        shallot; spread over crust. Top with chicken, cheeses and bacon.

·         

·        Bake at 425° for 12-15 minutes or until edges are lightly browned

·        and cheese is melted.

·         

·        Meanwhile, in a small bowl, combine the sour cream, milk and dressing

·        mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing.

·        Yield: 8 slices.

Jalapeno Popper Dip

1- 8 ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Mexican blend cheese
2 T. Parmesan cheese
2 T. Bacon Pieces or Real Bacon Bits
1/4 cup chopped green chilies (do not need to drain)
1/4 cup canned diced jalapenos- double if you like heat (do not need to drain)
Topping:
1/4 cup crushed gluten free cracker crumbs 
1/4 cup Parmesan cheese
2 T butter, melted

In a bowl combine the cream cheese, mayo, shredded cheese, Parmesan, bacon, chilies, and jalapenos. Mix together until completely combined and creamy.  Spread the dip mixture into a well greased casserole dish. 

Prepare the topping. Combine the Parmesan cheese and gluten free cracker crumbs. Evenly spread the mixture over the dip. Pour the melted butter over the top of the parmesan and cracker crumb mixture.

Bake at 375 deg. for 20-30 minutes or until topping is a golden brown and dip mixture is heated through. Do not overcook or the dip will become greasy and separate. Serve with gluten free crackers, corn chips, veggies, or tortilla chips. This recipe can be doubled for larger parties and celebrations. 

Bacon Wrapped Lil' Smokies

Ingredients

1    pound    bacon 
1    package(s)    smoked sausage ( 16 oz, Little Smokies ) 
1/4    cup    brown sugar 

Directions

Preheat oven to 350 degrees. Take Bacon out of package and cut into thirds ( cut while all the bacon is still clumped together, it's a heck of a lot easier). Take each little smoky sausage and wrap it in one of the bacon thirds. Secure with a tooth pick. Place the bacon wrapped smokies on a cookie sheet and sprinkle with brown sugar. ( I like to be generous with the brown sugar..the more the better :)

Place in preheated oven and cook for 45 minutes. Serve!

Read more at http://myrecipemagic.com/recipe/recipedetail/bacon-wrapped-lil-smokies#rR2qZWk97FYRmVlk.99

Grilled Bacon Ranch Chicken Skewers

• 1/3 cup ranch dressing
• 1 teaspoon hot chile paste (such as sambal oelek)
• 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 24 (1-inch) pieces red onion
• 12 slices thick... cut bacon
• salt and black pepper to taste
• 12 (6 inch) bamboo skewers, soaked in water for 2 hours

Directions
1. Whisk together ranch dressing and hot chile paste in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
5. Thread a piece of onion about 1 1/2 inches down the skewer.
6. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
7. Thread a second piece of onion onto the end of the skewer.
8. Repeat steps 5 through 7 for all twelve skewers.
9. Season chicken skewers with salt and pepper as desired.
10. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce
http://allrecipes.com/Recipe/Bacon-Ranch-Chicken-Skewers/Detail.aspx?src=VD_Summary

Bubble Crumb Bacon Breakfast Bake

 Bean Pot or 9 x 13 pan
This DELICIOUS Breakfast Casserole is so good!! It uses tater tots instead of bread! It is comfort food at it’s best!! Serve this casserole for any holiday breakfast or brunch! Your gu...ests will never know there are tater tots in this!!
3/4 – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or 1/2 large onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or Colby jack cheese, shredded
In a 9×13 casserole or a Bean Pot add the TATER TOTS, salt to taste, and pepper to taste. Bake in a preheated 375 degree oven until TATER TOTS are golden brown. Remove from oven and set aside. Lower oven temp to 350.
In a mixing bowl, add 8 eggs, 2 cups milk, and 3 cups shredded cheese. Mix well and set aside.
In a frying pan, fry bacon until crisp, then crumble. discard all bacon grease except 1 tablespoon for sautéing the onion and peppers.
In the same fry pan as the bacon, sauté the diced onion and peppers until soft.
Layer the onions and peppers on top of the pre cooked TATER TOTS.
Layer the bacon crumbles on top of the onions and peppers.
Pour the egg and cheese mixture over the bacon layer.
COVER with aluminum foil and bake in a pre-heated
350 oven for 45 minutes. UNCOVER and bake for an additional 30 minutes.
http://www.bubblecrumb.com/2011/10/11/bubblecrumb-bacon-breakfast-bake/

Bacon Breakfast Cupcakes

• 1 bag (20 ounces) refrigerated shredded hash brown potatoes
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs...
• 2 tablespoons milk
• 3/4 cup crumbled crisply cooked bacon
• 3/4 cup shredded Cheddar cheese (3 ounces)
• Sriracha sauce

Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.
In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
Bake 45 to 55 minutes or until golden brown.
In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes. Serve with sauce
http://www.tablespoon.com/recipes/bacon-breakfast-cupcakes-recipe/1/

Amish Breakfast Casserole

1 lb. bacon
1 medium sweet onion, chopped
6 eggs, lightly beaten
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/2 cups shredded Swiss cheese 
In a large skillet, cook bacon until crisp. Drain. Crumble bacon.
Sauté onions in skillet.
Mix all ingredients together in large bowl.
Spray inside of Bean Pot with nonstick spray (optional, does help the eggs to lift out easier)
Pour mixture into Bean Pot.
Bake, uncovered, at 325 degrees for about 50 minutes. Make sure eggs are set and the top is lightly browned.
Yummy!

Sweet Chicken Bacon Wraps from Paula Deen

1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350°F.
Cut chicken breasts into 1-inch cubes.
Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake at 350°F for 30 to 35 minutes, or until bacon is crisp

BLT Roll-ups

8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1 cup shredded romaine lettuce

Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices

Bacon-Cheese Pull Aparts

1 egg
2 tbsp. milk
1 (16.3-oz.) can Pillsbury® Grand’s!® 
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

Heat oven to 350°F. Spray with Pam a 13"x 9" casserole dish. In large bowl, beat egg and milk with wire whisk until smooth.
Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares

Bean Pot Egg Casserole

Ingredients:
12 large eggs
1/4 cup shredded cheddar cheese
1/4 cup milk
6-8 slices of cooked bacon or crumbled sausage
salt/pepper to taste

Directions:
 Put all ingredients the in bean pot & scramble. Place lid on bean pot and microwave for 4 minutes.  Take out of microwave and re-scramble. Replace in microwave and cook on high for 5-6 minutes