Bacon Wraps Recipes

SMOKY BACON WRAPS

Steps:

• Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. , Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° until bacon is crisp and sausage is heated through, 30-40 minutes.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

BACON WRAPPED WEINERS

Steps:

• Line large baking sheet with foil (we don't always do this, but it's easier for cleanup).
• Cut bacon into thirds, resulting in several 3" strips.
• wrap each weiner with bacon, line them loosely in the pan as you go.
• Cover with brown sugar, it'll seem like a lot of sugar, but it cooks down
• Bake 375 for 45 minutes. Broil at the end until top is crisped.
• Hurry and get your share before everyone eats them all!

MINI SMOKY BACON WRAPS

Steps:

• Set oven to 350°F.
• Grease a baking sheet.
• Cut each bacon slice into thirds.
• Wrap each slice around each of the small smokies.
• Place in foil-lined baking pan.
• Bake for about 10 minutes.
• Meanwhile in a small bowl mix together the ketchup with brown sugar to form a thick mixture.
• Remove the cocktail wieners from oven and brush about 1 teaspoon of the ketchup/brown sugar mixture over the wiener.
• Place back in the oven and bake until the bacon is lightly crisp (do not overcook or the bacon will be too hard!).

BACON PHILLY CHEESESTEAK WRAPS RECIPE

Steps:

• Place 4 whole wheat tortillas out.
• In a bowl combine the Greek yogurt, dijon mustard, and horseradish sauce.
• Spread it over the tortillas and sprinkle one half cup of mozzarella cheese over the tortillas.
• Saute your green peppers until they are soft and the edges begin to golden.
• Cook your steak till it's desired doneness and sprinkle steak seasoning over it.
• Add a few peppers to each wrap, shredded steak, and bacon crumbles.
• Wrap up the tortilla and heat up both sides of the wrap, with a pan at medium high heat, over the stove, sprayed with nonstick cooking spray.
• Eat warm.

BACON-WRAPPED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Lay out stips of bacon on a clean cutting board or other clean flat surface.
• Lightly brush each strip of bacon with maple syrup making sure to coat the entire surface of the meat. Lightly sprinkle with black pepper.
• Take a brussels sprouts and starting from the bottom, roll up each piece of bacon so that it evenly wraps the vegetable.
• Lightly brush the tops of each wrapped brussels sprout with more maple syrup and sprinkle on additional pepper. Transfer the pieces to a baking sheet making sure to place each piece of rolled-up bacon with the seam side down.
• Bake at 350˚F (180˚C) for 20-25 minutes or until bacon is done and thoroughly cooked.
• Remove from baking tray and place on paper towels to remove excess bacon fat.
• Enjoy!

BACON-WRAPPED ASPARAGUS

Steps:

• Heat oven to 425°F. Line 18x13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.
• In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.
• Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.

BACON-WRAPPED BEEF TENDERLOIN

Steps:

• Trim beef tenderloin to a thickness of 2 1/2 inches.
• Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.
• Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.
• Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.
• Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.
• Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.