Bacon wrapped tator tot bombs

Source:  WWW.DAMBDELICIOUS.NET

pOSTED BY lISA

wOW, THESE ARE SOOO GOOD!  tHEY SEEM FUSSY TO MAKE, BUT THEY REALLY AREN'T.  jUST SIT DOWN AND RELAX AND ENJOY THE QUIET TIME IN THE MORNING!  wHEN YOU HAVE THESE BAKING AND THE FAMILY STARTS TO WAKE UP AND SMELL IT...WATCH OUT!  

rEALLY, REALLY GOOD.

INGREDIENTS

• 2 cups frozen tater tots, at room temperature
• 1 ounce sharp cheddar cheese, cut into 1/4-inch squares
• 4 slices bacon, quartered
• 1/4 cup Brown Sugar
• 1 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. 

• Dredge each tater tot in the brown sugar, pressing to coat.

• Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.  (I DID NOT TURN)

• Serve immediately, garnished with parsley, if desired.

NOTES

Bacon and Egg Muffins

Posted by Lisa
Source: BHG.com

 Yum.  

Ingredients:
4 slices bacon, cut in thirds
5 eggs
salt and pepper
1 c all purpose flour
1/2 c corn meal
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c oil or melted butter
1/2 c shredded cheesse
Maple syrup (optional)

Directions

Preheat oven to 400.  In a large skillet cook bacon just until it begins to crisp.  Drain and reserve drippings.

Return 2 tsp drippings to skillet.  In a small bowl, beat 3 of the eggs, 2 tbsp water, and salt/pepper.  Cook eggs in hot skillet over medium heat.  Transfer to bowl, set aside.

Brush twelve muffin cups with some of the bacon drippings.  Set muffin cups aside.

In medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt.

In separate bowl, combine milk, oil, and remaining 2 eggs;  stir into flour mixture.  Fold in scrambled eggs and cheese.  Using 1/2 c measuring cup, fill the muffin cups. (cups will be full)

Place one bacon piece on each muffin.  Bake 15-17 minutes, until light brown and toothpick inserted in center comes out clean.

Cool cups on wire rack for 5 minutes.  To loosen
muffins from pan, run a small knife around the edges.  Serve warm with syrup.

Cornbread Salad

Posted by: Lisa

A co-worker brought this to a work party and I was surprised at how much I loved it!  This may not be new to you , but it was new to me!  I made it for dinner last night and the family thought it was great.  (except 2 of the boys said the tomatoes had to go)  picky picky.  I varied the recipe slightly and will include those changes below.  

Great salad for summer!

source:  Hometown recipes From Eva Mae Clark

Ingredients:

1 8.5 oz package cornbread mix (I used Jiffy)

1 envelope ranch-style dressing mix

1 cup sour cream

1 cup mayonnaise

1/2 c green pepper, chopped

1/2 c sweet red pepper, chopped (I didn't use those)

1/2 cup onion, chopped (I used green onions)

3 large tomatoes, diced

1 16-oz can pinto beans, drained (I used black beans)

2 cups fresh or frozen corn

2 cups cheddar cheese, shredded

10 slices cooked bacon, crumbled

Directions:

• Bake the corn bread according to package directions and let cool.  Then crumble into small pieces
• Combine ranch style dressing mix with the sour cream and mayonnaise
• In small bowl, combine the beans, corn, tomatoes and onions

Assemble:

Spread 1/2 of the corn bread crumbs into the bottom of a glass bowl.  Then spread 1/2 of the bean/corn mixture.  Top that with 1/2 the cheese and then 1/2 the dressing then 1/2 the bacon.  Repeat!  

If you have a trifle bowl, use that.  This salad looks really inviting with the layers visible.  For serving, just dig down deep to make sure all layers are scooped up!  And Enjoy.