Bacon and Tomato Cups

INGREDIENTS:

8 slices bacon

1 roma tomato, diced

½ tsp minced onion

3 ounces shredded Swiss Cheese

1/2 cup mayonnaise

1 teaspoon dried basil

1 (16 ounce) can refrigerated Grands Flaky buttermilk biscuit dough

DIRECTIONS:

1. Preheat oven to 375 degrees. Lightly grease a muffin pan.

2. Cook and crumble bacon into a medium mixing bowl, add tomato, onion, Swiss cheese, mayonnaise and basil.

3. Cut ¼ out of each biscuit and form to fit the muffin cup. Put 3 of the ¼ each pieces together to make another biscuit. Fill each biscuit with some of the bacon mixture.

4. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Bacon Tomato Spaghetti

(modified from a recipe mom gave me)

Pre-cook 8 slices of bacon and crumble them
Start your thin spaghetti cooking

To a warm pan, add about 2 Tbsp of Olive Oil, the Bacon, and 1 clove of garlic (I press mine) and cook for about 3 minutes on medium heat.

Then add 1 can of petite diced tomatoes (or you can dice up a couple of fresh tomatoes), ½ tsp of basil, ½ tsp of salt, 1/8 tsp of pepper. Simmer for 5 minutes and then add the thin spaghetti and serve.

Pull Apart Bacon Bread

Ingredients

12 strips bacon diced

1 lb frozen bread dough, thawed

1 Tbsp olive or vegetable oil, divided

1 c. (4 oz) shredded motzerella cheese

1 envelope (1 oz) ranch mix

Directions

Cook the bacon and dice it
Roll the dough to ½” thick, Brush with 1 Tbsp oil, Cut in 1” Pieces, put in large bowl.
Add bacon, cheese, dressing, and 1 Tbsp oil. Toss.
Arrange in a 9” x 5” greased baking dis. Let rise 30 minutes until doubled.
Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake an additional 5-10 minutes or until golden brown.

Marble Cookies

Ingredients

2 C Flour

1/2 tsp Baking powder

1/4 tsp Salt

1/2 C Light Brown Sugar

1/2 C Sugar

1/2 C Butter

1 tsp Vanilla

1 Egg

1/2 C (4 oz) Sour Cream

6 oz Chocolate Chips

Directions

Mix sugars and butter, add egg, vanilla, and sour cream.

Mix in flour, baking powder, and salt.

Melt chocolate chips, and mix lightly into batter.

Bake by rounded tablespoons at 300 degrees for 20-22 minutes.

Chocolate Chip Thumbprint Cookies

Ingredients

1 cup Hershey’s Semi-Sweet Chocolate Chips, divided

½ cup sugar

¼ cup butter flavor shortening

¼ cup (½ stick) margarine, softened

1 egg, separated

½ teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

1 cup finely chopped nuts

Directions

Heat oven to 350. Lightly grease cookie sheet. Place ¼ cup chocolate chips in small microwave-safe bowl. Microwave at High 20 to 30 seconds or just until chocolate is melted and smooth when stirred; set aside to cool slightly.

Combine sugar, shortening, butter, reserved melted chocolate, egg yolk and vanilla; beat until well blended. Stir in flour and salt. Shape dough into 1-inch balls. With fork, slightly beat egg white. Dip each ball into egg white; roll in nuts to coat. Place about 1 inch apart on ungreased cookie sheet. Press center of each cookie with thumb to make indentation.

Bake 10 to 12 minutes or until set. Remove from oven; immediately place several chocolate chips in center of each cookie. Carefully remove from cookies sheet to wire racks. After several minutes, swirl melted chocolate in each thumbprint. Cool completely.

Fluffy French Toast

Ingredients

½ cup flour

1½ Tbsp. Sugar

¼ tsp. Salt

2 c. milk

6 eggs

Directions

Mix flour, sugar, and salt with milk and eggs with rotary beater until smooth.

Heat butter in skillet.

Soak bread in batter until saturated.

Carefully transfer each bread slice to skillet. Do not overcrowd. Cook bread over medium heat.

Fruit Dip

Ingredients

8 oz cream cheese

7 oz Marshmallow cream

optional: ¼ cup strawberry preserves

Directions

Combine cream cheese and Marshmallow cream.

Guacamole Dip

Ingredients

2 large ripe avocadoes, mashed
2 medium tomatoes, finely chopped (about 1½ cups)
1 tsp. Minced onion
1/8 tsp. Instant minced garlic (equal to 1 clove of garlic)
1 Tbsp vegetable oil
2 Tbsp lemon or lime juice
½ tsp salt
Dash of Pepper
Directions

Mix all ingredients.
Cover and refrigerate to blend flavors, about 1 hour.
Tortilla chips make ideal dippers.