• 1 pound of bacon
• 1 jelly roll pan
• Heavy foil
• Optional oven safe cookie cooling racks

1. Line a baking sheet with heavy foil. This will make your cleanup much easier. I like to use the heavy foil to insure that the grease doesn’t get on my pan. Yep it’s called lazy.
2.  Arrange your bacon on the foil. I put my bacon on cookie cooling racks in the middle of my foil lined pan. This helps the grease drip off your bacon.Place the baking sheet in a cold oven. Turn you oven on to 400°F. 
3. Check your bacon within 15 to 20 minutes. This will vary based on the thickness of your bacon. Check back often you don’t want burnt bacon. Let your nose be the guide. As soon as the bacon is golden brown, but not excessively crisp, it’s done. 
4. Remove pan from the oven and remove your bacon from the pan. Place bacon on paper towels to allow the excess grease to drip off. 

• 4 cups canola oil
• 2 eggs
• 1/4 cup milk
• 3/4 cup panko bread crumbs
• 3/4 cup Italian bread crumbs
• 8 ounces mozzarella string cheese, individually wrapped
• 16 thin slices salami, 2 1/2-inches in diameter
• 8 egg roll/spring roll wrappers

Directions:

1. In a medium saucepan, add oil and heat to 325 degrees F.
2. In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bowl mix panko and Italian bread crumbs.
3. Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of salami in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of salami. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape.
4. Dredge rolled wrapper in egg wash again, and then thoroughly coat in bread crumb mixture. (Wrappers can be frozen for future use at this point.)
5. Add 1 to 2 rolled wrappers to oil at a time, cooking 2 to 3 minutes, until golden brown. Be careful not to overcook, or cook on too high of a temperature as wraps may explode. Remove fried cheese to a paper-towel lined plate and serve immediately

Original Recipe Source

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Ingredients:

• 2 cups shredded potatoes (You could use frozen and thaw them before measuring)
• 2 tablespoons onions, minced
• 4 tablespoons parmesan cheese, grated
• salt to taste
• pepper to taste
• butter, to grease the muffin tins

Directions:

1.  Preheat oven to 350° degrees F.
2.  Mix together the potatoes, onion, Parmesan, salt and pepper. Generously butter 6 muffin tins, 2-1/2″ size.
3.  Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
4. Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.

Ingredients:

• 1 can Pillsbury Grand’s Biscuits
• ½ stick margarine
• 2 green onions (thinly sliced)
• 1 tbsp. bacon bits (not Bacos)
• ½ tsp. garlic powder

1. Pre-heat oven to 350 degrees. 
2. In a microwave safe bowl melt margarine. 
3. To the melted margarine add garlic powder, bacon bits, and thinly sliced green onions and mix together. Set mixture aside. 
4. Quarter each Pillsbury Grand’s Biscuit half the biscuit then half it again. 
5. Take the quartered Pillsbury Grand’s Biscuits and add them to the margarine mixture and slowly mix the ingredients together. 
6. Once everything is well combined spoon the biscuit mixture into a 3 quart baking dish. Pretty much any baking dish will work as long as the biscuits will stick together.  
7. Cook on 350 degrees for about 15 minutes or until golden brown. Test the middle biscuits to insure they are done before removing them completely from the oven.