Bacon Pepper Jelly Pecan Baked Cheese Dip Recipe 465

Steps:

• Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
• Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
• Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
• Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
• Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

Steps:

• Combine first four ingredients. Mix well. Press into a pie plate.
• Spread jelly over the top.
• Serve with wheat thins or other crackers.

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

Steps:

• Heat oven to 375ºF.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon in single layer on prepared baking sheet. Bake 15 min., turning after 8 min. Remove baking sheet from oven; carefully pour off drippings. Discard drippings. Brush half the jelly evenly onto both sides of bacon slices. Return to oven.
• Bake 20 to 25 min. or until bacon is crisp, turning and brushing with remaining jelly every 10 min. Transfer bacon to wire rack sprayed with cooking spray. Cool 10 min. or until firm.

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.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
• Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
• Bake uncovered 20 to 25 minutes or until edges are bubbly.

Steps:

• Heat oven to 350°F. Combine cream cheese, Boursin, Colby-jack cheese, Worcestershire sauce, and mayonnaise with a mixer or by hand until well combined. Spread this cheese mixture into a lightly greased baking pan and bake for 30 minutes, or until lightly browned and bubbly. Remove from the oven and blot away any accumulated grease/oil from the top with paper towels. While the cheese layer is baking, melt the pepper jelly in a pot on the stove or in the microwave. Stir in the pecans and chopped cooked bacon. Spread pepper jelly and bacon mixture over the hot baked cheese dip. Sprinkle with green onions and serve. Best if served warm or hot. Serve with crackers.