Bacon Wrapped Honey Dipped Figs - 52 Appetizer Recipes

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 OH YUM!

These are such a hit for any party.  Sweet Figs with their chewy texture... Remember Fig Newtons as a kid... These have that familiar taste, dressed up with almonds, honey and cheese!

They are very easy to make, great for kids to assemble.

Baking in an oven or alternatively "baking" in a grill converted to an oven makes them easy to cook.  Ever wonder how restaurants get that flat perfect look for a slice of bacon... They bake em.

No trick, just bake until you get the correct look of crispy cooked through bacon.  A bit of the bacon drippings ends up inside the fig to add to the flavor.

A terrific easy to make party snack that will have your guests thrilled!  Timing these right so they pop out of the oven just as the guests arrive, add a drink and a fig and the party begins!

Enjoy indeed!

 OK... Here's what I did...

Bacon Wrapped Honey Dipped Figs

Ingredients

• 24 Fresh Figs
• 24 (half) tsp Honey
• 24 tsp Goat Cheese
• 24 (half) tsp Slivered Almonds
• 24 (Half) slices of Bacon

Cooking Directions

1. Prepare the figs, slice partially through each fig to the center, open each to show a pocket.
2. In a small mixing bowl, add the Honey, Goat Cheese, and Almonds and stir to thoroughly evenly  mix and combine
3. Add 1 rounded tsp of the honey cheese mix to the cavity you made in the figs and close them up with little spilling out the edges.
4. Wrap each fig with a half piece of bacon.
5. Preheat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil overlapping the rims (for easy clean up.  Some of the honey will drip on the sheet and bake hard for VERY difficult clean up).  Arrange the figs on the sheet with the loose end of the bacon side down.
6. Alternatively, if you are grilling, set your coals for indirect grilling (HOT Coals on one side of the bottom with a "cold" side with no coals under the grate.  Add a disposable aluminum pan with 1 inch water in the bottom under the cooking grate.  Arrange the wrapped figs on the grate over the water.  Close the lid and use your grill as an oven to "bake" the figs.
7. Bake for 15 minutes.  Check the color of the bacon and continue to bake until you reach that cooked bacon look and the bacon has crisped and cooked thoroughly.
8. Remove from the oven, drain on a paper towel, Serve warm and ENJOY!

 A Fantastic Appetizer.  Crispy Bacon, all dressed up with a honey sweet cheesey center... A Favorite!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!

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BACON BACON BACON Impossibly Easy Appetizers - 52 Appetizers Recipes

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Three ingredients, that's it!  and a slow and low cooking time so the possibility of over cooking is very low.  IMPOSSIBLY EASY !

And BACON BACON BACON so you know they are good!

Fair notice, I saw a version of this recipe on an episode of The Pioneer Woman TV show.  I tried a batch her way and had pretty good results.  I made a couple of tweeks and like my second batch better.  So most of the recipe is hers but the final product I am very happy with.

I made these for a New year's Eve party and folks went crazy!  Hey, it's bacon who wouldn't?

The three ingredients are pretty specific...

The bacon needs to be thin sliced.  Thick slice would cook different and would be a bit overpowering of the balance with the other two tastes and textures.

The Crackers need to be The Keebler Club Cracker Brand.  No matter what that you may have heard, size does matter.  these crackers are the perfect size to wrap.  One piece of bacon will wrap like a mummy around one cracker.

And the Parmesan cheese should be fresh grated.  The Pioneer Woman used the familiar green jarred Parmesan dust.  Hers looked great, hers inspired me to give this a try, but if you have a choice, I think the fresh grated melts better and has a better flavor.

One note, coming soon I may give a "Bacon Wrapped Mini-Pizza" a try...
Layer of Club Cracker
Layer of Grated Mozzarella Cheese
a Small dollop of Marinara Sauce
Layer of Pepperoni cut to fit
And all wrapped in a slice of Bacon....

Of how about a Hawaiian Appetizer...
Layer of Club Cracker
Layer of Grated Swiss Cheese
Layer of Pineapple
Wrapped in Bacon...

Hmmmm  The wheels are turning.

ENJOY!

 OK... Here's what I did...

BACON BACON BACON 

Impossibly Easy Appetizers

Ingredients

• 24 "CLub Cracker" Brand Crackers
• 24 heaping tsp Freshly grated Parmesan Cheese
• 24 slices of Thin cut BACON
• HELPFUL BUT NOT NECESSARY ITEMS TO HAVE - Cookie style baking sheet with a lip around edge
• Wire Rack that fits within the Cookie Sheet to keep bacon above drippings
• Aluminum Foil to make clean up Easy

Cooking Directions

1. Prepare your baking sheet - Line with Aluminum Foil including the lip so that the drippings will not get to the pan (Easy Clean Up!)
2. Arrange wire rack on top of the foil, being careful not to puncture the foil. HINT: If you do not have a wire rack, simply add a second layer of aluminum foil but crinkle it up first and then pull back tight so the sheet has wrinkles that the bacon can bake and the drippings can drip.
3. Work in stages, lay out all of the crackers, add a tsp of cheese on each.
4. wrap 1 piece of bacon around each cracker. These work best if you wrap all around, any place that has cheese, especially being careful to over wrap the edges slightly. Like wrapping a Mummy, nothing of the cracker should show.
5. Preheat oven to 200 degrees (really, only 200)
6. Bake uncovered for 1 Hour 45 minutes... Check to be sure the bacon is done to a crispy texture. If not, continue to bake checking texture every 15 minutes.
7. Can be served room temperature or best when served warm... And ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

BACON BACON BACON Spicy Jack Daniel's Mac and Cheese - 52 Church PotLuck Side Dish

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Some days you want a nice gently creamy mild macaroni and cheese side dish to go with your watercress tea sandwiches...

This Ain't that dish!

This is a bold spicy Earthy spicy delicious side dish for a bold spicy event... like a backyard BBQ where you want to stand out as a bold Earthy spicy cook!

And yes, the dish has a half cup of Jack Daniel's whiskey.  The alcohol does mostly cook out but the delicious hints of Jack flavors do stay in the mix.  And beside, it just sounds like a delicious addition to the title... Jack Daniel's BACON Mac and cheese!

And speaking of bacon, the bacon add not only the distinctive flavor but also an added crunchy crispy texture.

This is the mac and cheese that will stand out at any backyard BBQ, Big social occasion, Large family gathering or any pass a dish PotLuck...

ENJOY INDEED!

 OK... Here's what I did...

BACON BACON BACON Spicy Jack Daniel's
Mac and Cheese

Ingredients

• 1 Pound Bacon, Thick Cut, sliced into 1/2 inch pieces, Fried and grease drained, Divided in half (save half for garnish)
• 1 Box Pasta, Cooked Al Dente (1 Minute less than advised on the box)
• 2 TBS Butter
• 2 TBS Flour
• 2 Cup Milk
• 1/2 Cup Jack Daniel's Whiskey
• 1/4 Cup Your favorite BBQ Rub Spice Mix
• 4 Ounces Sharp Cheddar Cheese, Freshly Grated
• 4 Ounces Gouda Cheese, Freshly Grated
• 2 Ounces Parmesan Cheese, Freshly Grated

Cooking Directions

1. Cut bacon into quarter size pieces, fry and drain of grease, allow to drain on a paper towel and set aside.
2. Meanwhile, Prepare pasta according to the package directions, EXCEPT, cook very Al Dente, 2 minutes less than advised on the package (you will finish cooking in a minute).
3. Meanwhile, Prepare the cheese sauce. First make a thickening roux, over medium heat in a heavu bottomed large stock pot, melt the butter. Add the flour and whisk continuously for about 5 minutes until the roux gets a nutty smell. You must whisk continuously so the flour does not burn.
4. Add the milk and Jack Daniel's whiskey and continue to whisk to combine.
5. Add the BBQ rub and the cheese. The rub determines the spiciness of the dish. Spicy rub gets a spicy dish, a sweeter rub will get a less spiced dish.
6. Combine a/2 of the bacon (save the other half for garnish), the cheese mix and the pasta and stir to evenly mix.
7. Transfer to a baking dish, bake for 30 minutes in a 350 degree preheated oven.
8. Garnish with remaining bacon, serve hot and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Bacon Wrapped Brat - 52 Grilling Time Secret Extras

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It's FOOTBALL SEASON!!!

It's TAILGATING TIME!

It's time for your offerings to stand out as something SPECIAL!

And of course anythings special when it has BACON BACON BACON!

What could be easier, yet what could be more exciting to serve than a bacon wrapped brat!  Just wrap the brat, secure with toothpicks and bake.  OR GRILL!  Be sure to position on a grill using indirect heat with a pan underneath to catch the drippings.

If you are baking in the oven, be sure to use a pan that allows the drippings to fall below the brats so they are not resting in bacon fat while cooking... Makes the bacon crispier.

And the beauty is how easy it is to tell when they are cooked.  Ideally, 20-25 minutes in a 400 degree oven (or in a grill set up to perform like an oven) and the bacon has a little crisp, and the sausage is cooked through.

Like they were made for each other.

And if you really want to stand out, make some fresh pickle relish (come back in a couple days for that recipe) and even bake your own hot dog buns using a quick and easy Hawaiian Roll recipe that is made Bread Machine EASY (Again, post to be done in a couple days)!

You will be the KING of the TAILGATE CROWD!!!

 OK... Here's what I did...

Bacon Wrapped Brat

Ingredients

• 6 Top Quality Brats (I love Johnsonville Brats)
• 6 Slices Thick Cut Bacon
• 12 toothpicks to secure brats while cooking
• 6 Top Quality Hot Dog Buns (I made Bread Machine Hawaiian Roll Buns)
• Garnish with Condiments, Ketchup BBQ Sauce, Fresh Made Pickle relish, Mustard, Etc...)

Cooking Directions

1. Preheat oven to 400 degrees.
2. Wrap each brat with a slice of Bacon, Secure with toothpicks          
3. Arrange each bacon wrapped brat on an oven safe grate over a jelly roll pan (cookie sheet with a lip around to catch the dripping bacon grease).
4. Bake for 25 minutes until the bacon has browned and turned a bit crispy.
5. OR, if you are grilling, set your grill up for indirect heat (Coals on one side, no coals on the other with a drip pan half filled with water). Arrange the bacon wrapped brats over the drip pan, close the lid and adjust the vents so the internal temperature in the grill is about 400-450 degrees. Leave the lid closed for about 25 minutes and the brats will be "baked" in the grill used like an oven.
6. Remove toothpicks
7. Serve HOT in buns with your favorite condiments and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Hawaiian Atomic Buffalo Turds - 52 Grilling and BBQ Secret Extras APPETIZERS

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Yeah yeah, I know terrible name.  In polite circles these are also called Hawaiian ATBs.  My back yard is not as polite as it should be.

And before I get to deep in the write up, don't be afraid of the jalapeno.  Amazingly enough, the roasting brings out the natural sugars found in all vegetables.  That plus the combination of the cream cheese mixed with sweet pineapple creates a balance of the remaining heat and the sweet (alnog with the savory BACON... Could these be the perfect culinary combo?

Well, probably not but they sure are tasty.

And if you look real close you can see a couple of yellow peppers mixed in with the green Jalapenos.  Same idea, just Sweet Banana Peppers in place of the jalapeno.every once in a while I get wimps in my back yard.

Highly recommended you give these a try.  They will become the talk of the party!

OK... Here's what I did...

Hawaiian
Atomic Buffalo Turds

Ingredients

• 12 Medium Jalapeno Peppers, tops removed and seeds and membrane carefully scrapped out WITHOUT piercing the sides)
• 1 Small can Crushed Pineapple
• 1 Brick of Cream Cheese
• 6 Slices Thick Cut Bacon, Cut in half to make 12 pieces

Cooking Directions

1. Preheat the oven to 450 Degrees (or prepare a HOT Grill with coals bunched only on one side, creating a direct and indirect heat source).
2. Prep the jalapenos by cutting off the stems and with a slim knife, Remove the membrane and seeds inside. (Wear gloves if you have them to avoid contact with the oils from the membrane and seeds.), Be careful to not cut through the sides.
3. Prep the stuffing, mix the pineapple and cream cheese together (easy in a stand mixer),
4. Next, stuff the cream cheese pineapple mix into each of the peppers, as much as possible. If you use a ziplock bag with one tip cut you stuff the goo in deeper.
5. Wrap the open end of the pepper with a slice of bacon and continue to wrap around the side. Secure with a toothpick.
6. Arrange on a parchment paper lined rimmed cookie sheet if you are baking in an oven, or arrange over the indirect heat section of the grill. Close the lid or back in an oven for 20-25 minutes until the bacon has cooked through.
7. Serve Warm and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am also pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

NOT Crab but BACON RANGOON PILLOWS (baked) - 52 Appetizers and Catering Recipes

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It's been quite a couple of weeks here in God' Country (you know,Kansas)...  Our beloved Kansas City Royals caught their magic in a bottle and made it to within 90 feet of winning the World Series.

Like many in the area, I hosted my own watching party for the series.  These little gems were served up as Appetizers...

While hopes were high.  Notice the cheap seats in the back starting the wave!

Sigh... It didn't take too long before our hopes and dreams were crushed... Take a look at that same back row for a contrast in moods...

Sigh...

Even at 6 months the youngest of Royals Fans (my Grand Nephew, Remy) were simply stunned.  You can practically see the chin quivering and the tears welling as the realization of the night sets in.  It wasn't just Remy, you should have seen my chin.

Sigh.

Aaah Well, just wait til next year when my truly Beloved Chicago Cubs will be playing these self same Amazing Royals in the 2015 Fall Classic.

Hope springs eternal.

But at least the food was World Series caliber...

Like these little pillow appetizers.  This is a very handy recipe and appetizer idea to keep in your repertoire.  In the past I have stuffed these pillows with lots of things.  Practically anything bake-able.  I even made little hand held Lasagna appetizers.

But that's a tale for another time.

Today's appetizer was all about the Royals and all about Kansas City.  So...

BACON BACON BACON BACON!!!

This is a basic Crab Rangoon (classic of the Chinese Take Out World) recipe.  Just Bacon in place of Crab.  BUT also Baked (Ahh, the illusion of Health (Hope always springs eternal).

Just a couple of tricks to keep in mind...

Use Spray Olive Oil (in a can next to the Pam).  This coats the won tons in Olive Oil so they crisp up.

And if you notice the photos, there is a dark line running from the center to the corners.  This is where the won tons were dipped in a beaten egg.  This Egg Dip also helps seal the innards into the pillows.  It will take some practice, but soon you will be able to bring the corners up together to the center and press just the edges (the wet parts gooey from the egg dip) together.

This is an important step as it keeps the baking Rangoon part from oozing out.

So, keep these little gems in mind for any Appetizer occasion (Parties... Catering... Maybe even for a watch party for the Chicago Cubs versus the Kansas City Royals in the 2015 World Series.

'Cause Hope does Spring Eternal!

OK... Here's what I did...

BACON Rangoon (Baked)

Ingredients

• 8 Ounces (1 Brick) Cream Cheese, Softened to room temperature
• 1 TBS Red Onion (Minced fine)
• 1 tsp Worcestershire Sauce
• Pinch Freshly Ground Black Pepper
• 3 Scallions (Green Onions) Sliced, Especially the Green Parts
• 1 Large Clove Garlic, Minced Fine
• 4 Slices Thick Cut Bacon, Fried crispy and chopped minced
• 1 Large Egg, Beaten
• 1 Package Won Ton Wrappers
• 1 Can of Cooking Spray (like Pam) IMPORTANT, the Olive Oil Spray

Cooking Directions

1. Pre-heat the oven to 350 degrees.
2. First, Make the filling...In the Bowl of a stand mixer combine the Cream Cheese, Red Onion, Worcestershire Sauce, Black Pepper, Scallions, Garlic and minced bacon. Stir with paddle attachment until thoroughly mixed.
3. Next, Prepare an assembly line... Lay out your won ton wrappers and a bowl of the filling ... Beat the egg and put in a small bowl (like a Ramekin or Mis en Place Bowl) and the bowl of filling. Also a prepared cookie sheet (either lined with parchment paper or a Silpat).
4. Dip each of the four edges of a Won Ton Wrapper into the beaten egg just a fraction of an inch. BUT it is important that all 4 edges have an egg coating on both sides.
5. Lay the dipped Won Ton Wrapper flat, add a tsp of the filling. Bring all four corners together in a peak. FIRMLY press the edges together (the egg dip will make them stick. It takes practice but soon you will have all the Won Tons filled and sealed. It is important that all the edges are firmly pressed together to prevent any leakage as they cook.
6. Once you have a tray full, take the Olive Oil spray and spray the filled Won Ton Pillows generously on all exposed sides.
7. Bake for about 10-15 minutes. The fraction of an inch that was dipped in egg wash will take on a caramelized dark brown color (just short of burnt looking), The remaining exposed Won Ton will get a golden brown and delicious coloring.
8. Serve Warm (or cooled to room temperature) and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

BACON CHEESECAKE CASSEROLE for a CROWD (Quiche Lorraine) - 52 Church PotLuck Breakfast

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Lately I have been all about feeding a crowd.  Which makes this a timely post for all the overnight guests you may have for the upcoming holiday seasons.  I can get 20 servings from a single 9X13 Casserole Dish from this recipe.  The pan is cut in half the long way, then cut into 1 inch bars making a serving 1 X 4-1/2.

You can easily do all the prep work (Cook the bacon, Mix the eggs and 1/2&1/2, make and par-bake the crust) the day before.  Then with just a few minutes work plus baking time you can serve this up warm.

BUT, even better you can just bake the whole thing the day before and offer these chilled... A Quiche tastes great chilled, room temp and warm.

This recipe is a classic Quiche Lorraine turned into a casserole.  OOZing with Swiss Cheese, LOADED (don;t be stingy) with BACON and the rich Egg Custard on a pie crust.

Add a plate of fruit and maybe a mini-muffin or two and your guests will think you were up all night baking!

Easy Fast Filling Impressive... Great for a Catering job, a BIG Breakfast or any Pass a Plate PotLuck Occasion!

OK... Here's what I did...

BACON CHEESECAKE CASSEROLE
For a Crowd (Shhh... It's a Quiche Lorraine)

Ingredients

• 1 - Scratch Made Pie Crust Recipe (See Recipe Below)
• 1 Pound Thick Slice Bacon, sliced into 1 inch pieces and fried
• 4 Cups (2 - 8 Ounce Bricks) Gruyere Cheese (buy the brick cheese and fresh grate)
• 4 Cups Half and Half
• 1 tsp Salt
• 10 Large Eggs, slightly beaten

Cooking Directions

1. Prepare your ingredients, Par-Bake your pie shell (400 degrees for about 8 -10 minutes until it just starts to brown. This is important to avoid a soggy crust). Fry the bacon (easier to fry after you slice the raw bacon into pieces). In a large bowl, break all the eggs and whip slightly. Grate the cheese.
2. Preheat oven to 350 degrees
3. Add the Half and Half and salt to the beaten eggs and whip until smooth and evenly colored, thoroughly mixed.
4. Line the bottom of each pie shell with the grated cheese, evenly divided.
5. Top this cheese with the bacon, again evenly divided.
6. Add the milky egg mix on top of the cheesy bacon to the top of the pie shell.
7. Move to the oven and bake for 30 to 40 minutes until the top just starts to brown.
8. Quiche can be served warm (allow it to rest for 30 minutes before slicing), room temperature (perfect for a brunch buffet) or chilled from the fridge.
9. If you want to freeze one and serve one, Freezing instructions... Chill for several hours in the refrigerator. Wrap TIGHTLY with cling wrap, then with aluminum foil. Date and freeze for no more than 60 days. When reheating, thaw first, then reheat in the oven, NEVER the microwave (or crust will get soggy). 450 for 20-30 minutes.
10. And tell the quiche-phobic that you are serving BACON CHEESECAKE and ENJOY!

Secrets to a Scratch  

PERFECT PIE CRUST for a Casserole Dish 

Ingredients

• MAKES TWO PIE CRUSTS or ONE Crust for ONE 9X13 Casserole Dish...
• 1-1/4 Cup All Purpose Flour
• 1 tsp Salt
• 1 tsp sugar
• 1/2 Cup (1 Stick) Unsalted COLD Butter
• 5 TBS COLD (iced) water
• Non-stick spray (Like Pam)

Cooking Directions

1. Add the flour, salt and sugar to the bowl of a food processor and process to mix.
2. Prepare the next items, butter should be cold (prefer from freezer) and water in a cup with a couple of ice cubes to keep it cold, cold, cold.
3. With the machine running, add butter 1 TBS at a time, count to three and add the next TBS of butter. Continue to process until dough resembles small pebbles like wet sand, only 5-10 seconds.
4. With the machine still running, add the COLD COLD Water one TBS at a time. In just a few seconds a dough ball will begin to form. Stop the processor now.
5. Prepare your "Rolling area", a place to form the flat circle of crust. This si simple, just a piece of cling wrap (Saran Wrap) laid out flat on a counter. It is important that the wrap be at least 4 inches wider than the pie plate. use an extra overlapping piece of wrap if needed. Then dump the dough ball and all crumbs from the processor onto the center of the cling wrap.
6. Press the ball and crumbs together and form a flat ball. Press the ball and begin to flatten out into a circle. Add a top layer of cling wrap on top of the now flattened ball. Use a roller and begin rolling the dough into a flat circle or a large 10X14 rectangle. As the dough is flattened it may begin to separate. Just add some of the edges to cover the breaks and continue to roll out. Roll until the dough circle is 2 inches beyond the edge of the pie plate or an inch larger all around the casserole pan. Gently but firmly roll until crust is even thickness.
7. Remove top layer of cling wrap and place pie plate or casserole pan on center of the dough circle or rectangle.
8. OK.... Here's the tricky part (first couple of times, once you get used to it, it becomes second nature easy)... lift each corner of the bottom cling wrap up to break the seal on the counter top. Now reach your hand under the cling wrap to the center of the pie plate (that is still resting on the center of the crust). Put your other hand on the top (the bottom) of the plate Lift up and QUICKLY flip everything so the pie plate or dish is now on the bottom, the dough is centered on the plate or dish and beginning to settle. There will be ripples of dough, but everything should be on the plate with some hangover all the way around.
9. Trim the edges.  For the Casserole, just be sure the bottom is covered. trim anything climbing the sides.  For the pie plates... With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals to prevent air bubbles from forming as you par-bake the crust.
10. To par-bake, bake crust in a preheated 400 degree oven for 9-10 minutes, until crust just starts to darken in color. If you are going to bake the finished pie (Fruit pies, quiches, etc. you are ready to move on to the next step. If you are making a cold pie (like banana cream:, bake for an additional 5 minutes.
11. Fill and bake (or chill) as directed for the pie of your choice! And when done... ENJOY!

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This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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