In an aluminum lined baking sheet, bake the 10 strips (or more) of bacon for 16 minutes or more to your desired doneness.
Remove the bacon and place them on paper towels to drain the grease.
Take 6 strips of the bacon, chop them up, and set aside. Take the other 4 strips and chop them into small pieces separately.
In a medium sauté pan, heat 1 Tbs of oil over medium heat.
Place the chicken to the sauté pan, add the seasonings to your ground chicken and break the chicken up into small pieces (like taco meat) while it cooks.
While the chicken is cooking, add the mushrooms, and cook the chicken through, about 7 to 10 minutes.
Once the chicken and mushrooms are cooked through, add the honey mustard, ketchup, 1/2 Cup of the cheese, and 4 chopped strips of bacon.
Remove from the heat and stir to combine to melt the cheese.
Once everything is combined and melted, toast your buns.
Assemble your Sloppy Alice. Place a layer of the chicken, top with pieces from the other 6 strips of chopped bacon and remaining cheese.
Serve and enjoy!
NOTE: You can always add or subtract the amount of bacon and honey mustard!!
Place your bacon on an aluminum lined baking pan and cook for 14 to 17 minutes, depending on your oven and preference for doneness.
Cook your hot dogs by your preferred method and doneness.
Remove the bacon and place them on a paper towel lined plate to cool.
Assemble the dog: hot dog bun, layer with peanut butter on both sides, add the hot dog and two slice of bacon. You can place a slice of bacon on each side of the hot dog or chop the bacon and top the dog with the bacon.
Using tooth picks on each end, wrap your hot dogs with bacon.
Preheat your air fryer or oven to 400 F degrees.
Cook your hot dogs in the air fryer for 18 to 20 minutes at 400 F degrees. Check periodically after 10 minutes and cook to the doneness you prefer for the bacon. If using an oven, cook at 400 F degrees for 18 to 20 minutes. Check periodically after 14 minutes and cook to the doneness you prefer for the bacon. Note: You can also cook it on a grill but cook time will vary based on the heat of the grill and placement on the grill.
Assemble the hot dog: hot dog bun, bacon wrapped hot dog, egg salad, and pickle spear (optional). You can add a little mustard on top if preferred.
Using toothpicks on each end, wrap your hot dogs with bacon.
Preheat your air fryer or oven to 400 F degrees.
Cook your hot dogs in the air fryer for 18 to 20 minutes at 400 F degrees. Check periodically after 10 minutes and cook to the doneness you prefer for the bacon. If using an oven, cook at 400 F degrees for 18 to 20 minutes. Check periodically after 14 minutes and cook to the doneness you prefer for the bacon. Note: You can also cook it on a grill but cook time will vary based on the heat of the grill and placement on the grill.
Assemble the hot dog: hot dog bun, bacon wrapped hot dog, pimento cheese, and pickle spear (optional). Add some sliced jalapeños if you would like.
Cook your hot dogs by your preferred method and doneness.
Cook your favorite mac and cheese as you prefer.
Cook bacon slices by your preferred method. We like to bake them in a 400 F degree onion on an aluminum foil lined baking pan for 14 to 16 minutes. Cook longer if you like your bacon crispy.
Build your Juvenile Dog accordingly. Bun, hot dog, mac and cheese, crumbled bacon.
Feel free to season it with some black pepper or cayenne.
Place your cream cheese on the counter at least 3 to 4 hours before you plan to make the rangoon in order to soften. That will allow you to mix all of the ingredients together with just a spoon.
Pre-heat your oven to 350 degrees (F).
Add all of the ingredients, minus the wrappers, in a medium-sized bowl and mix well to combine.
Lay out your wonton wrappers in batches. This recipe makes around 26 to 28.
Place 1 Tbs (.5 oz) of the cream cheese mix in the middle of each wrapper.
Fold each of the four corners up and pinch together at the center of the wrapper. If they are not staying together, you can wet your fingertip and wet the corners of the wrapper before pinching them together.
Place the wrappers on a baking pan lined with aluminum foil.
Spray the wrappers with cooking spray to help crisp the rangoon.
Bake on the center rack for 15 to 18 minutes.
Serve with your favorite ranch or sauce of your choosing. Enjoy!
Place all of the ingredients except for the bread and bacon in a medium-size bowl. Mix well with a hand mixer or with a spoon until thoroughly combined.
Prepare 4 large sandwiches by spreading the mixture on each side of the sandwich. Place three slices, halved if necessary, of cooked bacon between the mixture. Spread butter on the outside of the sandwich and grill on a flat pan or sauté pan over medium-low heat for 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
If you haven’t spread butter on both sides, use this time to do so on the top while the other side is cooking. If the sandwich is done to your liking before time hits, flip the sandwich.
Flip the sandwich and grill on a flat pan or sauté pan for an additional 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
Remove from heat, slice, and serve. Enjoy it by itself, with a creamy tomato soup, or the soup of your choice!
