Recipe Instructions

• Cook bacon to desired crispiness, set aside on paper towels.
• Slice ¶¶Òõ¶ÌÊÓƵ Tangy Summer Sausage products, set aside.
• Place Jalapeno Peppers, Pepperoncini Peppers, and Green Olives in separate dishes.
• Remove ¶¶Òõ¶ÌÊÓƵ Sliced Tangy Summer Sausage and Sliced Smoked Ham from package, take one slice of the product and fold in half and place partially on extra-long toothpick, keep gently folding onto toothpick, repeat process until complete.
• Place all ¶¶Òõ¶ÌÊÓƵ onto charcuterie board along with cheese & crackers, Jalapeno Peppers, Pepperoncini Peppers, and Green Olives. Enjoy!

Cooking Instructions

• Stovetop: Cook bacon in a skillet over medium to medium-high heat until browned and crisp, turning to brown evenly.
• Oven: Arrange bacon in single layer in shallow baking dish. Bake at 375 degrees F for 12 to 17 minutes or until browned and crisp.
• Microwave: Arrange slices in single layer between paper towels in microwave-safe dish. Microwave on High (100% power) for 55 to65 seconds per slice. If cooking more than 4 slices, turn plate and rearrange slices halfway through cooking. Note: All microwave ovens vary. Times given are approximate.

• 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. Place potatoes in a large saucepan ?lled halfway with salted water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. With a potato ricer or a masher mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Season with salt and pepper. Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese. Heat the oven to 350F. Transfer the mashed potatoes to a 2 qt casserole. Sprinkle with remaining cheeses. Bake in the preheated oven for 20-25 minutes or until heated through. Enjoy!

• Add wild rice, chicken broth, bay leaf, and a pinch of salt to a 1-1/2 – 2 quart saucepan then bring to a boil. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente. Let pan sit on the heat with the lid on for 5 minutes then remove bay leaf, fluff rice with a fork, and set aside. Cook bacon in a large, 12" skillet over medium heat then transfer to a bowl. Turn heat up to medium-high then melt butter in skillet and add shallots, mushrooms, and celery. Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper. Saute until mushrooms are golden brown and vegetables are tender, 8-10 minutes. Add garlic and fresh sage then saute until garlic is very fragrant and golden brown, 1-2 minutes.
• Remove skillet from heat then add cooked wild rice, cooked bacon, chopped almonds, dried cranberries, and parmesan cheese to skillet then stir well to combine. Add a splash of chicken broth if you need to loosen the stuffng up a bit. Taste then add salt and pepper if necessary. 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 and then crumble into small pieces. Set aside.
• Combine mayo and cream cheese until smooth, fold in ¶¶Òõ¶ÌÊÓƵ bacon, tomato, lettuce and cheese. Place 1 tablespoon on sliced ¶¶Òõ¶ÌÊÓƵ Tangy Summer Sausage, top with ¶¶Òõ¶ÌÊÓƵ bacon! Enjoy!

• Preheat oven to 400 degrees. Combine the sugar and cinnamon and set aside. Brush each side of the rounds with olive oil and also sprinkle a bit of salt and the sugar cinnamon on each side. Place one side down on a heavy cookie sheet. Bake for 15 minute; turn and then bake for another 15 minutes. While baking combine the goat cheese with the cream (or half and half) and honey with a mixer. When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with pecans. Top with Bacon and serve!

• 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 and then cut into small pieces. Set aside. Stir together the cream cheese and cheddar until it's evenly combined. Mix in the dried cranberries, green onions, and parsley. Spread toasted pecans onto a baking sheet. Form the cheese into a ball shape. Roll the cheese ball around on the chopped bacon then pecans to completely coat the outside of the ball. Completely cover with plastic wrap and store overnight or at least 4 hours to allow the flavors to mix. 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 and set aside. Add green onions, cheddar cheese, mayonnaise, bacon bits, and slivered almonds.

• Preheat oven to 350°F. Thaw frozen spinach and drain in a sieve, pressing to extract excess water. Place spinach in a bowl and set aside.
• Sliced the top off the loaf of bread horizontally and scoop out the interior bread leaving a crust container.
• In a mixing bowl add the cream cheese, mayonnaise, sour cream, onion soup mix package and black pepper. Mix to blend and add 1 cup pepper jack and the feta cheese and mix. Next add the spinach and Summer Sausage. Stir to combine.
• Divide the filling between loaves of bread and top with remaining 1 cup mozzarella cheese. Bake for 20-24 minutes until top is golden and bubbling. Allow to cool slightly before slicing top with ¶¶Òõ¶ÌÊÓƵ Bacon. Enjoy!