Bacon Cheese Fingers Recipes

BACON-CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

BACON CHEDDAR CHICKEN FINGERS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, bacon, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
• Meanwhile, in separate small bowls, mix Sriracha Dipping Sauce and Bacon Ranch Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

BACON-CHEESE APPETIZER TOASTS

Steps:

• Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.
• Heat skillet over medium heat.
• Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.
• Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.

OVEN GRILLED BACON CHEDDAR SANDWICHES

Steps:

• 1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
• 2. Butter one side of each piece of bread. Place 4 slices, buttered-side down, on prepared baking sheet. Layer half of cheese slices on bread followed by bacon and scallions. Place remaining cheese slices on top. Cover each sandwich with remaining 4 slices of bread, buttered side up.
• 3. Bake sandwiches until bottoms are a toasted golden brown, about 10 minutes. Flip and continue to bake until cheese melts and other side is toasted, 8 to 10 more minutes. Serve immediately.

BACON CHEESE FINGERS

Steps:

• Combine all ingredients except bread.
• Spread mixture over the bread slices and cut into triangles (or any shape you like).
• Bake at 325 degrees for 10 minutes.
• (These may be frozen also.).

BACON, BANANA & CHEESE TOASTED FINGERS

Steps:

• Cook bacon under a grill (medium-high) until crispy.
• Toast bread and then butter it while hot.
• Place bacon on top of toast.
• Slice banana and place on top of the bacon.
• Then top with cheese.
• Place under the grill (medium-high) until golden and bubbly.
• Slice into 3 fingers and serve.