Bacon Puffs

By and In Memory of Joshua Welsh

Preheat oven to 350

Directions

1 lb. Bacon, cut up into small pieces, fried and drained (I recommend saving the bacon fat for future use)

1 Brick Cream Cheese (so far you have to admit this is a perfect start)

1 Bunch Green Onions, cut into 1/8 inch pieces

1 Tbsp. Spicy mustard (you have to have the mustard, I don't even like mustard but it tastes so yummy in there)

1 Tbsp. Worcestershire sauce

1 large can smack crescent rolls (you know the kind you used to have to smack on the counter to open) 

 

They tell you to use a spoon now, but I know you’re like me and will take any opportunity to smack something...especially if it can't smack back. 

 

In medium bowl soften cream cheese in microwave for about 30-40 seconds. 

 

Add mustard, green onions, Worcestershire and bacon and stir till blended. At this point you will have to start eating the bacon cream cheese mixture...Don't panic there is always about 3/4 of a cup that doesn't fit into the puffs, that part is meant just for snacking on now.

 

Cut crescent rolls into small triangles... though not so small you can't fill and fold them but small enough to look dainty... these are finger foods and not everyone has the hands of an East German Plowman.

 

Put a dollop of cream cheese mixture in the middle of each crescent piece and fold to cover cream cheese. Don't worry if it doesn't look pretty at this point the crescent rolls expand and cover any imperfections... and besides anyone who knows food knows nothing with bacon and cream cheese can be bad.

 

Bake in a 350 degree oven till golden brown, about 8 -10 minutes.

 

Serve warm, makes about 16-20 puffs which can feed about 5-6 people, or if you’re like me the recipe feeds 1 person for the duration of a whole movie while curled up on the sofa on a Saturday night.

Bacon Wrapped Tater Tots

Makes 4 appetizer servings

Ingredients
16 frozen tater tots
8 slices THIN bacon, cut in half sideways
2 Tbsp turbinado sugar
1 tsp season salt
¼ tsp cayenne pepper

Directions 

Mix the sugar, salt and cayenne pepper together thoroughly. 

Sprinkle about half of the rub on top of the bacon strips.

Top each half strip with 1 tot and roll up.

TIP: If you have a more fatty end, start on the leaner end so the fat will be on the outside and can render easier. 

Place seam side down on a raised rack or a tray. The raised rack works better because it lets the hot air circulate around all edges. Also, it keeps the tot from sitting in oil once the bacon fat starts to render down.

Preheat your oven or grill to 450 degrees. The grill should be set up for indirect heat so the tray or rack is not over direct heat. I used my Big Green Egg, plate setter legs up. (On a standard charcoal grill, push your hot coals to one side, an aluminum drip pan next to them and cook the tots over the drip pan.)

Cook the bacon snuggled tots until the bacon turns crispy, about 20 minutes. 

Don't be alarmed if the bacon goes “boa constrictor” on a few of your tots and squeezes the heck out of them. Those still taste great. 

Recipe via ~ Nibble Me This