Servings: 20
1 # lean bacon, cut crosswise
1 cup brown sugar
¾ cup pecans, ground
- Cut the bacon in half, crosswise, and place on a baking sheet lined with baking paper
- Cook in the oven at 350 degrees until cooked half way.
- Remove from the oven, generously top with brown sugar and ground pecans (may be kept refrigerated for up to 5 days at this point.
- Return to oven until the sugar is melted and the bacon is crispy.
- Serve immediately.
*Be sure to make enough, as everyone LOVES this hors d’oeuvre!
Serving Ideas: Also delicious as a side dish for brunch.
Andouille Quesadilla
Servings: 20
40 each tortilla shells
1 bag frozen corn
1 can black beans
2 # asiago cheese
1 # boursin cheese
1 # andouille sausage
2 cups salsa
- Dice sausage into small pieces and set aside.
- Mix corn, black beans, asiago cheese and salsa in a bowl and set aside.
- Lay out tortilla shells on table / counter.
- Spread each shell with boursin cheese.
- Spread 6 tortilla shells with corn and black bean relish.
- Add sausage and asiago cheese on top of relish.
- Top each one with one of the remaining tortilla shells.
- Heat skillet with a little butter and cook quesadillas on each side until golden brown.
- Let stand for 5 minutes and then cut each into 6 wedges.