BACON-COVERED CHEESY FOOTBALL
The big game calls for a big cheese ball. This one serves your whole party and-bonus!-looks like the ol' pigskin. Score points with three delicious cheeses plus bacon.
Provided by My Food and Family
Categories Cheese Appetizers
Time 5h15m
Yield Makes 32 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 9
Steps:
- Beat first 4 ingredients with mixer until blended.
- Add onions and pepper; mix well. Refrigerate several hours.
- Form into football shape on serving plate; coat with bacon bits. Add pimento strips for the lacing. Serve with crackers.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHEESY BACON HOT DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 30 servings
Number Of Ingredients 3
Steps:
- Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
- Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.
BACON-CHIPOTLE-RANCH CHEESY FOOTBALL
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Mix cream cheese and dressing in medium bowl until blended. Stir in peppers. Refrigerate 30 min.
- Spread bacon bits onto bottom of pie plate. Shape cream cheese mixture into football shape; place, upside down, over bacon in pie plate. Turn to evenly coat top and sides of football with bacon.
- Cover serving plate with parsley. Top with cheese ball. Press any remaining bacon from pie plate into cream cheese mixture until completely coated.
- Cut pepper Jack cheese into thin strips; use to make laces on football and lines on parsley to resemble football field as shown in photo.
Nutrition Facts : Calories 110, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 3 g
DAD'S CHEESY BACON WRAPPED MEAT LOAF
This is a recipe my dad has been making for years. Great for the cheese and bacon lover-- it's a huge hit with crowds, even kids! And it's a great comfort food!
Provided by Ashley
Categories Main Dish Recipes Meatloaf Recipes Stuffed Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
- Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
- Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.
Nutrition Facts : Calories 588.6 calories, Carbohydrate 17.3 g, Cholesterol 207.1 mg, Fat 37.5 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 17.3 g, Sodium 945.7 mg, Sugar 3.8 g
BACON CHEESE STRIPS
These cheesy bacon strips are super for breakfast or as an appetizer. For years, they've been a hit with my family and my women's club. -Linn Morrison, Mesilla Park, New Mexico
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients; mix well. Stir in bacon. Spread over toast. Sprinkle with paprika if desired. , Cut each slice of toast into three strips. Place on a baking sheet. Bake at 350° for 12-14 minutes or until cheese is melted.
Nutrition Facts :
SMOKY FOOTBALL CHEESE BALL WITH PECAN-BACON CRUST
Provided by Alejandra Ramos
Categories appetizer
Time 2h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Lay the bacon strips in a cold skillet, raise the heat to medium and cook, turning, until desired crispness, 5 to 10 minutes. Drain on paper towels.
- Meanwhile, combine the cream cheese, Cheddar, heavy cream, hot sauce, paprika and Worcestershire sauce in a large bowl with an electric mixer until the mixture is smooth and even. Scrape the mixture onto a serving platter and use clean hands to shape it into a football.
- Chop the bacon and combine with the chopped pecans in a medium bowl. Press the bacon-and-pecan mixture into the cheeseball to cover completely.
- Cut the slices of cheese into one long 3/4-inch thick strip and 5 to 8 small strips. Arrange the cheese strips on the cheese ball to look like the laces on a football.
- Cover with plastic wrap and let chill for at least 2 hours before serving with crackers or bread.
BACON AND CHEDDAR TOASTS
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Provided by Paul Grimes
Categories Onion Bake Cocktail Party Quick & Easy Horseradish Cheddar Bacon Gourmet New Jersey Hors D'Oeuvre Appetizer New Year's Eve
Yield Makes 56 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
- Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
- Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.
CHEESY FOOTBALL
Make and share this Cheesy Football recipe from Food.com.
Provided by Debbie18
Categories Spreads
Time 12h30m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- beat cream cheese, cheddar cheese, parmesan cheese and mayonnaise on medium speed with electric mixer until well blended. Add green onions and black pepper, mix well.
- Cover, refrigerate several hours or overnight.
- Form into football shape, cover with bacon bits.
- Place pimento on top to form the lacing of football.
- Serve with ritz crackers or whatever cracker u want.
- Makes a 2 cup football.
Nutrition Facts : Calories 171.5, Fat 14.3, SaturatedFat 6.6, Cholesterol 39.7, Sodium 415.9, Carbohydrate 3, Fiber 0.4, Sugar 1.4, Protein 7.9
CHEESY BACON AND GRITS CASSEROLE
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Nutrition Facts : Calories 261 calories, Fat 13g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 534mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
CHEESY BACON ULTIMATE DOGS
This is a fun and easy way to amp up your hot dogs for the grill with some cheese, bacon, and a few other classic hot dog topping ingredients! These come together quickly and are ready in no time. They go great with all your favorite BBQ side dishes: corn on the cob, pasta salad, baked beans, watermelon, etc.
Provided by Rebekah Rose Hills
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
- Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
- Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
- Place each cooked hot dog onto a bun and top with 2 pickle slices.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 24.9 g, Cholesterol 58 mg, Fat 32.8 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 13 g, Sodium 1490.8 mg, Sugar 4.7 g
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5/5 (1)Total Time 35 minsCategory Appetizer, SnackCalories 217 per serving
- Add the bacon to a large sauté pan set over medium heat. Cook until all the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- In a large bowl, combine the bacon, cream cheese, sour cream, cheddar cheese, pimiento peppers, Worcestershire, garlic powder, jalapeño (optional) and scallions. Mix until combined then taste and season with salt and pepper.
- Arrange a large piece of plastic wrap on your work surface. Transfer the cheese mixture into the center then fold the plastic up and around it. Using your hands, carefully shape it into a football. Refrigerate the cheese ball for 15 minutes.
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- Place the bacon slices in a single layer on 2 rimmed baking sheets lined with foil. Bake until crisp, about 15 minutes. Drain the bacon on paper towels. Spoon 2 tablespoons bacon drippings into a skillet and reserve the rest of the drippings for another use. Once the bacon has cooled, coarsely chop it.
- Heat the bacon drippings in the skillet over medium heat. Add the jalapeño and sauté until softened, about 5 minutes.
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