Creamy Cheesy Bacon-y Pockets

My brother, who is a genius with a grill and even better with the smoker, has recently been expanding his areas of expertise in the kitchen to include baking.  The moment I had the idea for these delicious pockets I knew he was the person to help make them.  Bacon and jalapenos are two of our favorite things, so it is only fitting that we should collaborate.  The result was amazing!  We hope you like them as much as we did!

Creamy Cheesy Bacon-y Pockets

6  strips bacon, cooked and crumbled
4  jalapenos, diced
1  8oz brick cream cheese, softened
1  tablespoon ranch dressing
1/2 tsp garlic powder
1  tube crescent rolls

Fry bacon over medium heat until crisp, remove from skillet and set aside to cool.  Drain most of bacon grease, leaving about 2 tablespoons in the skillet.  Leaving heat on medium, saute diced jalapenos for about 2 minutes, just until tender.  When bacon has cooled, dice it or place it in a plastic ziplock bag and pound it with a mallet.
Unroll crescent rolls from tube and lay on a cookie sheet.  Stretch the dough a little, be careful not to tear.
Mix softened cream cheese with ranch and garlic powder. Place about a tablespoon of cream cheese mixture on the wide part of each crescent roll.  Top with about 1/2 to 1 tsp each of bacon and jalapenos, depending on the size of the crescent roll and how much you were able to stretch it.  Bring all three corners of the crescent roll up to meet over the filling and twist together to seal. Press seams together (I dipped my fingertip in water and ran it down the seams to help seal them).  Top with crumbled bacon.  Bake at 375 degrees for 10 minutes, or until tops are golden.

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Four Cheese Bacon Alfredo

This is one of those recipes that just kind of happened.  I was looking in my fridge thinking I wanted to make Manicotti, realizing that I didn’t have the right ingredients to make it, when an unopened package of bacon on the bottom shelf started calling to me.  I pulled it out, grabbed some veggies and noodles and voila!  My husband rated this a 10 and I have to agree that it was pretty fantastic!  Hope you enjoy it as much as we did!

Four Cheese Bacon Alfredo

8 slices of bacon
1 clove garlic, minced
1/2 of a red pepper, chopped
1/4 of a large red onion, chopped
2 cups baby spinach, chopped
1/2 teaspoon Italian seasoning
1 jar Classico Four Cheese Alfredo sauce
8 oz linguini
Salt and pepper to taste

Cook noodles according to package directions.
Fry bacon in a large skillet over med heat until crisp, remove and let cool.  Drain most of the bacon grease, leaving about 1 tablespoon in the pan.  Add garlic and saute about 1 minute until garlic is browned.  Add red pepper and red onion and saute 3 more minutes until peppers and onions are tender.  Reduce heat to med-low.  Add spinach and saute until just starting to wilt, about 1 minute.  Immediately add sauce (I usually put a little bit of milk in the empty jar, put the lid on and shake it to get all of the sauce out).  Add Italian seasoning, salt, and pepper.  Let simmer for about 5 minutes and then toss in noodles.  Serve topped with a sprinkle of Parmesan cheese for extra tastiness!