Friday, February 15, 2013

Bacon Crackers for February Boat Club

 I was tossing around ideas on what to make for our Boat Club Potluck this month and narrowed it down to three choices.  However, I didn't want to make something I'd made before. Cause gee, what's the fun in that?

So I'm looking in my pantry, searching my freezer and pulling my hair out trying to figure it out.
I had some lovely Hoagie rolls in the freezer, as well as some chicken and then there were the club crackers in the pantry.    Decisions, decisions, decisions.   Sigh...

I kept trying to make those three ingredients go together, but nothing gelled.   We don't eat Club Crackers that often, but I had heard of this appetizer that incorporates Club Crackers, bacon and Parmesan Cheese.

Bacon Wrapped CrackersI mean bacon, where do you go wrong with bacon?

So I decided to make these Bacon and Club Cracker Appetizers.   They're a little labor intensive cause you have to wrap each one of those crackers with bacon, but OMG, they are so worth it.

You wouldn't believe how good my kitchen smelled.   I did make extra for tasting purposes only, you understand.    Well, gee, you make a new recipe you have to taste it, doncha? 

Here's the how-to's:

Unwrap the crackers and place them on a large baking sheet.   I used most of one sleeve.

 Then top each one of the crackers with a teaspoon, even a heaping teaspoon of Parmesan cheese.    Then take out  your package or in my case, two packages of thinly sliced bacon.   I'm making these for a crowd.   And as I said, I needed a few extra for tasting purposes.
Cut the package of bacon in half, crosswise, then peel off a slice and wrap the cracker very carefully, making sure that the cheese stays mostly on the cracker and that the bacon folds around it, all around it.  Just like this;

Place on a rack on a backing sheet, then place in 250 degree oven for 2 hours.   YUP,  two hours.   Take out and serve.     Or in my case take out and transport immediately to the party.
And there they are, at least for a few minutes before they were eaten.   

 If I make them again, I'll use a leaner bacon, and will also use more cheese, and it will be freshly grated, not the powdery stuff out of the jar.   But, it was fun  to try something new. 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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