Fresh Take Cheddar Jack Bacon Substitute Recipes

Steps:

• Combine 1 pouch SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix, 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, 2 tsp. OSCAR MAYER Real Bacon Bits and 1/4 tsp. smoked paprika.
• Use to coat and bake meat as directed above until done, placing meat on baking sheet sprayed with cooking spray to bake.

Steps:

• Combine 1 pouch SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix, 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, 2 tsp. OSCAR MAYER Real Bacon Bits and 1/4 tsp. smoked paprika.
• Use to coat and bake meat as directed above until done, placing meat on baking sheet sprayed with cooking spray to bake.

Steps:

• Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
• Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
• Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
• Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

Steps:

• Combine 1 pouch SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix, 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, 1/2 tsp. garlic powder and 1/4 tsp. onion powder.
• Use to coat and bake meat as directed above until done, placing meat on baking sheet sprayed with cooking spray to bake.

Steps:

• Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Allow drippings to cool slightly (about 30 minutes). Reserve 1/3 cup drippings (discard remaining or save for another use). , Sift flour, sugar, baking powder and salt together. In a large bowl of a KitchenAid stand mixer using paddle attachment, combine milk and egg. Gradually add warm (not hot) bacon drippings. Mix in flour mixture just until moistened. Stir in cheeses and bacon., Fill 12 greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.