• Slice ¶¶Òõ¶ÌÊÓƵ Tangy Snackers into inch long segments.
• Skewer Cheese, Olives, Pepperoncini Peppers, cut limes and Tangy Snackers together, Set aside.
• Dip the rim of the glass in a quarter inch of water them immediately dip into bacon salt to rim your glass (Optional but very tasty)
• Add in Clamato or Tomato Juice leaving room at the top for the Tangy Snacker Skewer
• Add in a couple dashes of Worcestershire, Salt, Pepper, Lime Juice, Celery salt and Tabasco to taste
• Place Tangy Snacker Skewer on top of the glass and Enjoy!

• Remove Tangy Snackers from Package and set aside
• Preheat oven as directed on pizza Crust (425 F)
• Take Pizza Dough out of container and cut into thin 1 in section approximately 5.5 in long. Begin at the top of the Tangy Snacker and wrap down to the bottom.
• Place on greased baking sheet and place in over for approximately 9 mins. Be sure to check the Tangy Snackers to ensure they do not burn.
• Once the crust is fully baked, remove from oven and transfer to fresh tray to cool a bit before serving.
• Sprinkle with Shredded Cheese if desired and dunk into pizza sauce! Enjoy!

• Preheat oven to 425F, sprinkle brown sugar on sliced of bacon.
• Cook candied bacon for 20-25 minutes or until caramelized and edges are a dark brown.
• Wash Fresh strawberries under water, trim and slice. Set aside.
• Scoop vanilla ice cream into bowl, top with fresh strawberries, chocolate syrup, sprinkles and chocolate chips. Enjoy!

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until very crispy. Allow to drain on a paper towel. Set aside. In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
• Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup. Add two strips of ¶¶Òõ¶ÌÊÓƵ Bacon! Enjoy!

• Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop, set aside. Slice eggs in half lengthwise. Remove yolks to medium bowl. Set whites aside. Add cream cheese to egg yolks. Mix with mixer on low to medium speed.
• Add mustard and ranch dressing. Mix until well blended. Add crumbled bacon, reserving some for garnish if desired. Mix well. Add salt and pepper to taste. Garnish with chopped ¶¶Òõ¶ÌÊÓƵ bacon. Refrigerate until ready to serve.

Make balsamic reduction:

• Stir balsamic vinegar and honey together in a small saucepan and place over medium-high heat. Bring to a boil, reduce heat to low, and simmer for 10-15 minutes, until the vinegar can coat a spoon.
• Set the balsamic reduction aside to cool. The mixture will thicken as it cools. It should be thick and stick, but not so thick that it’s hard to stir. If it’s too thick, add a bit more vinegar, place back over heat and stir until incorporated. If not thick enough, put back on burner until it thickens a bit more.

For the tacos/ breakfast burritos:

• Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer and sprinkle each tortilla with 2 Tablespoons grated cheese and set aside.
• Cook ¶¶Òõ¶ÌÊÓƵ Bacon in a skillet until it’s three-fourths of the way done, brush with maple syrup, and finish cooking. Chopping into bite size pieces, set aside.
• Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper.
• Add green onions to a skillet and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
• Divide egg mixture among tortillas, top with micro-greens, and sprinkle with bacon bits and remaining cilantro. Fold each tortilla in half and drizzle with balsamic reduction. Enjoy!

• Bacon is the most delicious alarm clock imaginable. It’s the siren song of breakfast, so we start our breakfast cookies by making the kitchen smell like delicious, crispy bacon. Place your bacon in a large, deep skillet and cook on medium-high heat. Turn occasionally for about 10 minutes until it’s browned. Blot and let cool. Try not to eat it all. Ok maybe eat just one piece. Then, chop it up and set it aside.
• Channel your bacon-hungry frustration by beating the butter, white sugar and brown sugar together in a large mixing bowl with an electric mixer on medium speed. Once it’s fluffy, mix in the egg and vanilla extract.
• In a separate bowl, whisk in flour, baking soda, salt and cinnamon together. Then, combine the flour mixture with the butter mixture. Now, we bring the bacon to its delicious fluffy home (before it takes up residence in your tummy). Gradually stir in the bacon bits and oats about 1/3 cup at a time. Cover the dough and refrigerate at least 1 hour.
• In the meantime, preheat the oven to 375 degrees F, and thoroughly grease your baking sheets. This is another good opportunity to take out bacon-hungry frustration because now it has been a baconless hour. The dough should be cool by now, so you can begin scooping about 1/3 cup of dough and roll it into a ball. Place each dough ball 3 inches apart on the greased baking sheets. Use a fork dipped in water to slightly flatten each ball. Now your bacon dough balls will be pretty AND delicious.
• Bake 10 to 12 minutes until cookies are golden brown with slightly browner edges. Allow to cool on the baking sheets for 3 to 5 minutes before removing to immediately eat finish on cooling racks.
• Make them even prettier and even more delicious by whisking up the glaze using the sugar, water and maple syrup in a bowl. Let the glaze stand about 5 minutes until it begins to thicken, then drizzle onto the tops of the bacon-oat-miracles. You’ll probably want to eat them now, but if you’re planning to store them, let them stand about 20 minutes first.
• Now, the best part of every recipe—enjoy!

• Preheat oven to 350 degrees F. Line a baking tray with foil. If the bagel holes are small, cut away some of the center. Mash the avocado with the lime juice and a little salt. Stir in the tomatoes and set aside.
• Mix the chipotle paste and maple syrup. Put the bacon on the lined tray and brush one side with half the chilli-maple paste. Bake for 8-10 mins, until just crisp, then turn over and brush with the remaining paste. Bake for a further 5-7 mins. In a large ovenproof frying pan set over a high heat, toast the cut sides of the 4 bagel bases for 1-2 mins, until golden. Remove and spread with the guacamole. Preheat the grill to high. Heat the oil in the frying pan over a medium-high heat and add the bagel tops, cut-side down. Break an egg into each hole and cook for 10-12 mins, then put the pan under the grill, until the tops are cooked to your liking. Place bacon slices on each base, then sandwich with the eggy bagel top; season and Enjoy!

• Whisk flour, cornstarch, and water in a medium bowl. Add chicken; toss. Set in refrigerator.
• Add all ingredients for the sauce in a food processor. Heat sauce over medium heat in a heavy sauce pan and stir. Cook until it turns a little darker in color. Add ¼- 1/2 cup water if sauce is too thick. Set aside.
• Heat 2" of oil into a large pot. Heat over medium-high heat until a thermometer reads 350?.
• Heat a waffle iron. Whisk all ingredients for the waffles together and aside while you cook the chicken.
• Working in batches, fry chicken until golden, 5-6 minutes. Drain on paper towels. Bring heat back up to 350? after each batch. Toss cooked chicken in sauce.
• Brush vegetable oil over hot waffle iron on both sides and immediately pour waffle batter into iron. Cook until golden brown. Lift waffle out of iron and repeat.
• Preheat oven to 425F, place a sheet of parchment paper on baking sheet, lay ¶¶Òõ¶ÌÊÓƵ bacon on parchment paper. Place in oven for about 15-20 minutes or until golden brown or desired crispiness.
• Put one piece of chicken, then a waffle piece, followed by Many slices of ¶¶Òõ¶ÌÊÓƵ Bacon and another piece of chicken on the skewer. Serve with melted butter and syrup to dip waffle. Enjoy!