Creamy Bacon Pecan Spread Recipes

BACON CHEESE SPREAD

Steps:

• Cook bacon until crisp; drain. Meanwhile, in a large bowl, combine the next 6 ingredients. Stir in bacon. Serve with crackers.

PECAN-CHEESE SPREAD

Steps:

• Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.
• Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.) Serve with crackers.

GARLIC-HERB PECANS WITH BACON

Steps:

• Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the pecans and toss to coat in the egg white. Add the spice blend and toss to coat again,
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl and garnish with a rosemary sprig if using.

ELLIE'S ROASTED BACON PECANS

Steps:

• Stir together first 3 ingredients; spread in a 15X10-inch jelly roll pan.
• Bake at 350°F stirring occasionally, 25 minutes or until pecans are toasted and bacon is done.
• If nuts are browning faster than bacon, turn oven down 25*.
• Sprinkle with sugar and salt; stir to coat.
• Cool pecans, and store in refrigerator.

BASIC BACON SPREAD

Steps:

• Brown bacon in a large skillet over medium low heat.
• Stirring often, render out 1 tbsp fat.
• Set aside large skillet.
• Place the 1 tbsp bacon fat into a medium skillet.
• Add onions and saute over medium heat for 5 minutes.
• Add cinegar, sugar pepper and salt.
• Cook and stir for 10 minutes.
• Place cooked onion mixture into the bacon in the large skillet.
• Cook bacon over low heat for 3 hours, stirring occasionally, until most liquid is absorbed.
• Remove from heat, puree, let cool
• Keep refrigerated for up to 3 weeks.
• Makes 2 cups.

PECAN BACON

Steps:

• Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.

CREAMY BACON-PECAN SPREAD

Steps:

• Cook bacon, cool and crumble finely Mix cream cheese, sour cream in medium bowl with until smooth Stir in onion, pecans, salt and crumbled backen Refrigerator-covered