8 oz. bottle (1 cup) ranch salad dressing – low-fat okay
(1/2) 1.25 oz. pkt. taco seasoning
32 oz. pkg. frozen spicy French fries – prepared as directed
4 strips cooked bacon – crumbled
1/2 cup shredded Colby Jack cheese
Combine ranch dressing and taco seasoning; set aside.
Sprinkle cheese and bacon evenly over fries on the baking sheet. Return fries to hot oven until cheese has melted.
Serve fries with prepared sauce for dipping.
1 cup mayonnaise OR Miracle Whip®
1 cup sour cream
1 lb. bacon – fried, drained of grease
1 med. tomato – seeded, diced
shredded lettuce – as needed
1 loaf white bread
In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream mixture. Mix in tomatoes and sprinkle with shredded lettuce just before serving.
Toast bread and cut into triangular quarters. Present dip with a knife to spread over the toast.
8 oz. cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed
about 8 mushroom stems, finely chopped
Sautee onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake at 350 degrees for 10-15 minutes. Finish under the broiler just until tops are golden.
1 quart vegetable oil for frying
32 peeled and deveined medium shrimp, tail-on
1 (4 ounce) can pickled jalapeno peppers, cut into slivers
16 slices bacon, cut in half
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.