Cauliflower bacon (Deb)

 

Cheese & bacon muffins (Deb)

 

Bacon wrapped water chestnuts (Deb)

 

Mom's Recipe - Stuffed Jalapeno Pitas

1 package mini pitas, cut in half

1/4 cup margarine

1/2 cup onion, finely diced

1 pkg cream cheese

8 strips bacon

1 medium tomato, seeded and diced

1 jalapeno, finely diced - to taste

Cook onion in margarine in the microwave. Add cream cheese and zap until creamy. Add the rest, stir - stuff pita halves. Warm in oven to serve.

Auntie Shelley makes these the best. Their Splurge club loved them and now my Splurge club loves them too. Family favourite. 

Bacon and Chocolate Chip Cookies with Maple Glaze

• 3/4 cup butter 
• 2/3 cup packed brown sugar
• 2/3 cup granulated sugar
• 1 teaspoon hazelnut OR almond extract
• 1/2 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup dark chocolate chips
• 2 lbs high quality bacon, cooked and crumbled (about 2 cups)
• 1/2 lb high quality bacon, cooked in whole strips 

MAPLE GLAZE: 

• 2 cups powdered sugar
• 1 tablespoon maple extract 
• Splash of shagbark hickory syrup (OPTIONAL) 
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
  

DIRECTIONS:

1. In a large bowl, cream the butter, sugars, extracts and eggs. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
2. Dough will be slightly soft. If you want a more cake-like cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
3. Place dough in refrigerator and let rest 1 hour.
4. Preheat oven to 350°F.
5. Remove dough from fridge. Roll 2 tablespoons worth of dough into ball. Set dough balls about 2 inches apart on ungreased cookie sheet. Flatten dough balls slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on cooling rack while you make the glaze.
6. Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract, shagbark syrup and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Wisk all ingredients together until smooth and creamy.
7. Spread a small amount of glaze on top of each cooled cookie and top with a small piece (1 inch) of crisp bacon.

recipe from No Sporks Allowed