Holiday Heros: Bacon Cups & Italian Cheese Spread
Bacon Cups a.k.a. Bacon Bundles
These are so amazing - there are no words. You will be the rock star of the party guaranteed. I make a big batch - this makes 48 - 60. Trust me, you'll run out. You can make the filling ahead & refrigerate it (my favorite way to do it) or make them all the day before & reheat.
- 1 package of lower sodium bacon, browned & crumbled (can sub peppered bacon)
- 1 or 2 yellow onions (depending on size), chopped & sauteed until caramelized
- 6-8 roma tomatoes, seeded and diced
- 1/2 bag finely shredded yellow mixed cheese
- 1/2 bag finely shredded mozzarella cheese
- dried basil
- 3-4 cans refrigerated flaky layer biscuits (it never hurts to have extra biscuits - but I usu. only need the 3 cans)
You have to have the flaky layered ones so you can split them apart. Separate each biscuit into 3 layers. Press them into a mini muffin pan to create a "crust". Use two teaspoons to add the sticky filling (one to scoop & one to scrape). Bake them according to the package directions for the biscuits.
Honestly, I add more cheese - (like the whole bags) but I am a cheesy girl. You can sub just about anything in this recipe, or leave out tomatoes or onions if you don't like them.
Italian Cheese Spread
We can thank my stepsister for this bit of deliciousness...It's not "cheap", but it is so good and you can make 2 spreads for 2 different parties, so I think that makes it totally worth it! It freezes and thaws flawlessly and is perfect to have on hand for people who drop by. If you have advance notice, put it in the fridge the night before. If you need it in a hurry - heat it in the microwave - it gets all melty, yum. It is at its best at room temperature.
- 1 package of cream cheese
- 1 container of feta cheese
- 8+ slices of round mozzarella or provolone cheese from the deli
- 1 small jar of basil pesto
- 1 small jar of sun dried tomato pesto
- LOTS of Ritz chips!
You should build two at once so one's not gigantic and the other minuscule. Be sure you have a bowl with a tight fitting lid for the one you freeze for best results. There are disposable containers that are a perfect fit.
It's best if you leave it in the bowl for serving. Not only does the oil in the pesto make the layers want to fall into slippery collapse, it will run all over the place & not be very pretty.
Trust me, get 2 bags of Ritz chips for each dip you make. They put a lot of air in there...and you should have a small knife or spreader available (or 2 spreaders - people don't like taking turns with this one). If it's the first time you serve it at your house - you might want to wait to freeze your back up. You might need it!
So - happy partying. Let me know if you try either of these or have had them before. If any of you have tasted either of these from me, let the world know your honest opinion. If you have put your own spin on either of these post that too. What's your "holiday hero" food?