Honey And Lemon Pepper Bacon Twists Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

Steps:

• Heat oven to 375ºF.
• Mix sugar and pepper in shallow dish.
• Unroll dough; separate into 12 strips. Top each strip with bacon slice. Dip in sugar mixture, turning to evenly coat both sides of each. Twist strips slightly; place on baking sheet sprayed with cooking spray.
• Bake 11 to 13 min. or until lightly browned.

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.

Steps:

• Preheat your oven to 350 degrees.
• Butterfly your chicken breasts. To butterfly simply slice your chicken breast in half short ways, stopping before you slice it into 2 pieces, it should open like a book.
• Place in a foil lined baking dish.
• Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Drizzle honey on one side.
• Cut one slice of bacon to fit inside the breast, be sure to use the entire slice of bacon. Arrange the bacon on the side of the chicken you drizzled the honey,.
• Drizzle bacon with honey and fold the chicken breast over covering the bacon.
• Sprinkle honey and lemon pepper on the outside of the chicken breast, repeat with the remaining chicken breasts.
• Cover tightly with foil and bake for 1 hour.
• Remove breasts and add enough cornstarch to thicken the pan drippings.
• Serve over chicken breasts.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
• In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper.
• Press each slice of bacon into the mixture until coated.
• Twist each strip a few times and place on the prepared baking rack.
• Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

Steps:

• Unwrap the bacon.
• Cut the entire sliced slab in half with kitchen scissors. Each slice is about 6 inches in length.
• Cut each end about 1 to 1-1/2 inches to the middle.
• Take the strips on each end and tie in a knot with the strips on the other end. If you have 15 long strips of bacon you will have 30 bacon knots to each pound. Two pounds would be 60 bacon knots.
• Place bacon knots on a baking sheet with raised sides.
• Preheat oven to 375°.
• In small microwave proof bowl, pour honey, lemon juice, cover, microwave until hot, 30 seconds, then stir with spoon, microwave another 30 seconds.
• Pour over bacon twists.
• Sprinkle with lemon pepper.
• Bake 15 minutes.
• Turn with fork every five minutes.
• Place on paper towels. Pat with towels.