Pecan & Chocolate Painted Bacon:

bacon slices, cut in half

semi sweet chocolate

bamboo skewers

crushed pecans

baking sheet

parchment paper

Thread each half slice of bacon on a bamboo skewer. Place on baking sheet lined with parchment paper. Bake until crisp, approximately 15-20 minutes. Drain & cool.

Place chocolate in double boiler (or metal pan over a smaller pan with simmering water.) Stir until melted. Brush both sides of cooked bacon with melted chocolate and place on another sheet pan, lined with clean parchment. Sprinkle with pecans and place in fridge until set up, approximately 30 minutes. ENJOY!

Broccoli Cheese Dip:

10.5 oz. can condensed broccoli & cheese soup

10 oz. sour cream

French Onion Dip:

10.5 oz. can condensed French onion soup

10 oz. sour cream

Use either of these dips with crackers or veggies

Presented by Chef Jason Milanich, Hilton Garden Inn, University

Date: 12/31/2013

Read or Share this story: