BLT Sandwich

1 lb bacon, cooked how you like it
8 slices of toast
1 tomato sliced thick
4 leaves of lettuce
4 slices cheddar cheese
Miracle Whip

Put miracle whip on all slices of bread. Place one piece of cheese on 4 of the slices. Place one slice of tomato on top of each cheese slice followed by one leaf of lettuce. Divide the pound of bacon evenly between the four sandwiches placing on top of the lettuce. Place a slice of bread on top of the bacon. Cut the sandwich in half before serving. Makes 4 sandwiches.

Cheesy Beef and Bacon Pockets

1lb ground beef
1lb bacon
1 onion minced
16 slices of Velveeta cheese
Ketchup
Mustard
1/2 tbsp. Onion powder
1/2 tbsp. Garlic powder
Salt
Pepper
1 egg
4 packages of crescent rolls

Preheat the oven to 350°F. Turn the griddle on 350°F. Cook the bacon first on the griddle. Cook it to the level of crispness you like. While the bacon is cooking mix together the hamburger with garlic, onion, salt, and, pepper. Form into 8 patties. Once bacon is finished cooking remove from griddle. Make 8 equal piles of onion on the griddle and place a hamburger pattie on each. Cook on each side for 5 minutes. While hamburgers are cooking roll out crescent roll dough. Use 4 crescent rolls for each pocket. The dough should be two long and two wide. It will be a big rectangle. Place a slice of cheese in the center, length wise, of each dough rectangle. On top of that place two slices of bacon cut in half, a squirt of ketchup, and a squirt of mustard. Once the hamburgers are done cooking add some of the onion then place the hamburger on top followed by another slice of cheese. Wrap each end of the dough over the meat pinching the sides shut. Place the pockets, seems down, on a greased cookie sheet. Beat the egg in a bowl and brush the top of each pocket with it. Bake on 350°F for 20-25 minutes. Serves 8.

Loaded Baked Potato

Ingredients:

Potatoes, 1 for each person eating
Butter slices (see recipe)
Velveeta
Salt and pepper to taste
Dash of garlic powder
Dash of onion powder
Bacon bits
Sour cream
Ranch Dressing
Green onion

Directions:

Wash potatoes thoroughly and cut out any eyes or bad spots. Using a sharp knife cut small slices across the potato, 3/4 the way through, for the entire length of the potato (see picture). Place a slice of butter in each cut. Sprinkle with salt, pepper, garlic, and onion powder. Bake on 350°F for 1.5 hours. Remove from oven. Place a small piece of Velveeta cheese in every other cut and a pinch of bacon bits in the other cuts. Put more butter on top and bake and additional 30 minutes. When baking is complete turn broiler on high and broil for 5 minutes. Remove from oven and top with ranch dressing, sour cream, shredded Velveeta, bacon bits, and green onion. One potato per serving.

Single Serving Cheese Balls

8 ounces softened cream cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest (optional)
1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda)
salt and pepper to taste
Choice of topping ( I used chopped pistachios, parsley, tarragon, bacon pieces, almonds, and pecans)
15 Phyllo shells (one package)

Mix all the above ingredients together using a hand mixer then with moistened hands, form into 1-inch balls, roll in choice of topping, place one ball in each phyllo shell and chill 4 hours. Makes 15 servings.

Cucumber Cups with Onion and Bacon

Cucumber
4 tablespoons pureed onion
2 teaspoons Chopped chives, 2 tablespoons sour cream
Bacon pieces
Granulated garlic or fresh minced garlic
Salt to taste
Lemon juice

Cut the cucumber crosswise about 1 – 1.5 inches in length. Scoop out the center of each of the cucumber pieces to make a cup. I used a melon baller for this. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out, again, at least one inch.

To prepare the filling: Combine 4 tablespoons of onions with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic, salt and lemon juice.Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving. One cucumber generally makes 8 cups.