Bacon Wrapped Crab Jalapeno Poppers

Bacon Wrapped Crab Jalapeno Poppers

Servings 5

10 large jalapeño peppers sliced in half and deseeded
1/2 pound lump crabmeat
8 ounces bacon uncooked, slices cut in thirds
1 1/2 cups Mexican blend cheese shredded
2 1/2 tablespoons mayonnaise
2 tablespoons italian parsley chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder

1. Preheat oven to 350 degrees F.

2. Combine crabmeat, bacon, cheese, mayonnaise, parsley, garlic powder, onion powder, cumin and chili powder. Mix well.

3. Stuff each half of the jalapeno pepper with the crab mixture. Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.

4. Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.

Bacon and Double Cheese Quiche

Bacon and Double Cheese Quiche

Servings 8

1 1/3 cups all-purpose flour (CRUST)
1/8 teaspoon salt (CRUST)
1/2 cup (1 stick) chilled butter cut into small pieces (CRUST)
2-3 tablespoons cold water (CRUST)
10 strips lean bacon (FILLING)
4 large eggs (FILLING)
1 1/2 cups light cream (FILLING)
1/4 teaspoon dried thyme (FILLING)
1/8 teaspoon white pepper (FILLING)
1/2 cup shredded gruyére cheese (about 2 ounces) (FILLING)
1/2 cup shredded white cheddar cheese (about 2 ounces) (FILLING)

1. To prepare the crust, in a large bowl, mix together the flour and salt. Use a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
2. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
3. Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edge leaving 1/4-inch overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
4. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
5. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 9 to 10 minutes. Transfer to paper towel to drain.
6. In a small bowl, whisk together eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with bacon, gruyere cheese, and cheddar cheese. Bake until golden brown and custard is set, about 30 minutes. Serve warm.

Barbecue Bacon Squares

Barbecue Bacon Squares

Servings 15

1 (13.8-ounce) each refrigerated pizza crust
6 slices bacon
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 1/2 teaspoons Pampered Chef Sweet & Smoky Barbeque Rub
1 cup sliced water chestnut coarsely chopped
1/2 cup shredded mozzerella cheese
2 tablespoons snipped fresh parsley

1. Preheat oven to 375 degrees F (190 degrees C). Unroll dough onto lightly greased Pampered Chef Rectangle Stone; roll dough to edge of baking stone and set aside.
2. Cook bacon in Pampered Chef 10 inch Skillet over medium heat until crisp, covering Skillet with Pampered Chef Splatter Screen. Remove back from Skillet; drain on paper towels.
3. Combine ketchup, sugar, vinegar and barbecue rub in medium bowl; mix well. Spread sauce over crust to within 1/2 inch of edge. Crumble bacon; sprinkle bacon and water chestnuts over sauce. Sprinkle cheese evenly over pizza. Bake 20-22 minutes or until cheese is melted and crust is golden brown. Remove from oven; sprinkle with parsley. Cut into squares and serve.