3938. BACON CHEDDAR PUFFS

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup (4 oz.) shredded sharp cheddar cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature. 


bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073

3519. CHEDDAR BACON CHICKEN TENDERS

1 egg
garlic salt, to taste
onion salt, to taste
pepper
½ cup plain panko bread crumbs
½ cup finely shredded cheddar jack cheese
3 oz cooked real bacon crumbles
1 package (14 oz) uncooked chicken tenders (not breaded)
sour cream ranch dip, for serving (optional)

Heat oven to 400°F. Spray roasting grill pan with cooking spray. Season each chicken tender with garlic salt, onion salt, and pepper. In shallow bowl, beat egg. In large bowl, place bread crumbs, cheese, bacon, and additional garlic salt, onion salt, and pepper. Dip chicken into egg. Press each chicken tender in the bread crumb mixture and coat the entire tender. Place chicken tenders on sprayed roasting grill pan. Spray the tops of the chicken tenders with cooking spray. Bake 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown.


bacon recipe source: Real Housemoms (@RealHousemoms), July 22, 2013

2524. CHICKEN SALAD with BACON and MANDARIN ORANGES

1 whole rotisserie chicken, meat removed and broken into bite size pieces.
10 slices bacon, baked or fried crisp, then crumbled into bite size pieces.
desired amount of good quality mayo
desired amount of diced celery
1/2 teaspoon poultry seasoning
1/4 teaspoon onion salt
1/4 teaspoon white pepper
1 can or 1/2 large plastic container of mandarin oranges, drained

Cook ten slices of bacon until crisp. Set aside to cool.

Remove meat from a whole rotisserie chicken (discarding skin and bones) and place bite size pieces in a large mixing bowl. Add desired amount of mayo and diced celery. Add 1/4 teaspoon onion salt, 1/4 teaspoon white pepper & 1/2 teaspoon poultry seasoning. Crumble reserved bacon in bite size pieces and stir into salad. Drain mandarin oranges and VERY gently fold them into the chicken salad. Be careful not to break up the orange sections.


bacon recipe courtesy of: Erin, The Lemonista, January 12, 2012