Bacon-Wrapped Dates

Recipe courtesy of Martha Stewart

Ingredients

• Pitted dates
• Whole blanched almonds
• Bacon strips, cut into thirds

Caramelized Onion and Bacon Dip with Potato Chips and Crudite

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 4 bacon strips, chopped
• 1/4 cup extra-virgin olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 teaspoon coarse salt
• 2 tablespoons white-wine vinegar
• 1 1/2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 small shallots, thinly sliced into rings

For serving: potato chips, celery, carrots, or other raw vegetables

Potato Skins

Recipe courtesy of Martha Stewart

Makes 12 potato skins

Ingredients

• 6 large russet potatoes (about 3 1/2 pounds)
• 6 slices bacon
• 1/3 cup olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon ground white pepper
• 4 ounces sharp white cheddar cheese
• 4 ounces Monterey jack cheese
• 8 ounces sour cream
• 1/4 cup chopped chives

Crispy Brussels Sprouts

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Cook: 30 min
Total: 45 min

Yield: 2 servings

Ingredients

• 4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
• 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted chopped walnuts
• 1 Granny Smith apple, peeled, cored, and sliced

Bacon Cornbread

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 5 slices maple bacon
• 1/2 cup self-rising flour
• 3/4 cup fine cornmeal
• Pinch salt
• 1 egg, plus 1 egg white
• 1 (14-ounce) can creamed corn

Bacon Prawns with Cheese Dip

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 8 thin slices bacon
• 8 roasted jalapenos, split in 1/2 and seeded
• 16 large prawns, peeled and deveined
• Freshly ground black pepper
• 1 1/2 cups shredded Monterey jack cheese (Chihuahua cheese is great here too!)
• 3/4 cup cream