Best Ever Bacon N Cheese Spread Food

BEST-EVER BACON 'N CHEESE SPREAD

Steps:

• Heat oven to 350°F.
• Mix cheeses until blended. Gently stir in bacon and onions.
• Spread into 9-inch pie plate.
• Bake 25 to 30 min. or until top is puffed and lightly browned. Serve with crackers.

BACON CHEESE SPREAD

Steps:

• Cook bacon, crumble and set aside. Combine cheddar, Monterey Jack, creamed cheese, horseradish, hot sauce and garlic powder in a bowl.
• Microwave on high for about 1 1/2 minutes or until melted and you can stir it together
• Remove from microwave and stir in crumbled bacon saving a few crumbles to put on top. Sprinkle a pinch of cayenne on top and refrigerate for a couple hours. Spread on assorted crackers. Makes about 2 1/2 cups. Enjoy!

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.

BACON 'N' EGG SANDWICHES

Steps:

• Spread sour cream over 4 bread slices; top with green onions, cheese, eggs, bacon and remaining bread. Spread outsides of sandwiches with butter., Toast sandwiches until golden brown and cheese is melted, 2-3 minutes per side.

WARM BACON CHEESE SPREAD

Steps:

• Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside., In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. , Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.

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.

BACON & CHEESE SANDWICHES

Steps:

• In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.