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BROADBENT BACON APPETIZER RECIPES:
BROADBENT'S TANGY BACON CHEDDAR DIP
Ingredients:
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1/2 cup Mayo
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8 oz. Cream Cheese
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2 Green Onions Chopped
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1 Cup Broadbent Hickory Smoked Cheddar grated
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6 Ritz Crackers Crushed
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6 slices Broadbent's Hickory Bacon
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1/2 Cup Broadbent's Green Pepper Jelly
Directions: Combine mayo, cheses, green onions and put in baking dish. Sprinkle Crackers over top and bake for 15-20 minutes. Pour green pepper jelly on top of mixture and top with crumbled bacon. Serve HOT! Serve with Fritos, corn chips or crackers.
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BBQ BACON WRAPPED WEINERS
Ingredients:
Directions: Preheat oven to 325 degrees F. Keep bacon refrigerated until ready to wrap wieners. Wrap bacon around weiner and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over them. Bake for 40 minutes until sugar is bubbly. To serve, place wieners in a slow cooker and keep on low heat.
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BACON CHEDDAR PINWHEELS
Ingredients:
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1 can (8 oz) refrigerated crescent rolls
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2 tablespoons ranch dressing
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4 slices Broadbent hickory bacon
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½ cup finely shredded Broadbent's hickory smoked cheese
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¼ cup chopped green onions (4 medium)
Directions: Heat oven to 350°F. Unroll crescent rolls; press each into 12x8-inch rectangle, firmly pressing perforations to seal. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
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BROADBENT DELI HAM AND TURKEY WRAPS
Ingredients:
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¼ cup Mayonnaise
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1 tablespoon milk
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¾ teaspoon sugar
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¼ teaspoon Broadbent mustard
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Dash of salt
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1/8 teaspoon celery seeds
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2 flour tortillas (10 inches), warmed
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¼ pound thinly sliced Broadbent deli ham
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¼ pound thinly sliced Broadbent Turkey Breast
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1/3 cup shredded Kenny's Swiss Cheese
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2/3 cup shredded lettuce
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1 medium tomato chopped
Direcetions: In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham, turkey and cheese. Top with lettuce and tomato. Roll up tightly. Yield: 2 servings.
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CREAM CHEESE & BROADBENT BACON CRESCENTS
Ingredients:
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8 oz. Philadelphia Chive & Onion Cream Cheese Spread
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3 slices of Broadbent Hickory Bacon, Cooked and Crumbled
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2 cans (8 oz. each) refrigerated crescent dinner rolls
Directions: Preheat oven to 375 degrees. Mix cream cheese spread and bacon in bowel until blended. Separate dough into triangles. Cut each triangle 1/2 length. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up shortest side of triangle and rolling to opposite point. Place, point sides down, on baking sheet. Bake 12 to 15 min. or until golden brown. Serve warm. (May substitute ¼ cup of Broadbent Cooked Ground Country Ham in place of bacon.
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STUFFED BANANA PEPPERS
Peppers Preparation: 25 minutes Cook: 20 minutes Broil: 5 minutes
Ingredients:
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8 banana peppers
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2 cups shredded sharp Cheddar cheese
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1 small tomato, seeded and chopped
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1 medium onion, chopped
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½ cup chopped green bell pepper
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1 jalapeno pepper, seeded and minced
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
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4 slices Broadbent's hickory-smoked bacon, chopped
Directions: Preheat oven to 350 degrees. Line baking sheet with aluminum foil: set aside. Cut a length-wise slit in each banana pepper and carefully remove seeds. Discard seeds; Set banana peppers aside. In a medium bowl, combine cheese, tomato, onion, bell pepper, jalapeno, salt and pepper. Spoon mixture evenly into each banana pepper. Place on prepared baking sheet and top with chopped bacon. Bake for 20 minutes: broil for 5 minutes. Recipe featured in Taste of South Magazine Recipe courtesy of Broadbent's B&B Food Products
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