Brand Type: Maple Leaf

Festive Bacon Dessert Board

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

50

minutes

Serves
Portions icon

4

Portions

Festive Bacon Dessert Board

  • Ingredients

  • Preparation

  1. Bacon Rice Krispies:

    In a large saucepan over low heat, melt butter, add marshmallows and stir until smooth.
  2. Remove from heat; stir in cereal and half the bacon.
  3. Press mixture into a lightly greased baking pan, using spatula.
  4. Sprinkle with remaining bacon, Cool and cut into bars.
  5. Apple – Raspberry Crisp:

    Preheat the oven at 350 F.
  6. Grease 4 Ramakins, toss in apples and raspberries.
  7. In a large mixing bowl, combine the flour, oats, brown sugar and salt.
  8. Stir to combine the dry ingredients. Cut in the butter. Incorporate the butter into the dry ingredients until you have a coarse crumbles.
  9. Evenly spoon the crumbly mixture over the top, making sure to cover it completely.
  10. Bake for about 25-30 minutes. The fruit should be soft and the top golden and crisp.
  11. Sprinkle with ready crisp
  12. Chocolate Bacon:

    Preheat oven to 425°. Arrange bacon in a single layer in a baking sheet. Bake 12 minutes, pour off drippings.
  13. Melt white chocolate in a microwave until smooth. Brush onto both sides of half the bacon strips.
  14. Melt semi-sweet chocolate in a microwave until smooth. Brush onto both sides of the remaining half the bacon strips.
  15. Sprinkle the bacon strips with chopped toppings mix and place on a lined baking tray.
  16. Refrigerate until set.

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Bacon Christmas tree

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Bacon Christmas tree

  • Ingredients

  • Preparation

  1. Preheat oven at 400 F.
  2. Roll out the puff pastry on a lightly floured surface and cut 20 x 2cm wide strips. Place on a baking tray lined with baking paper and gently drizzle maple syrup on the pastry strips.
  3. Place the cut bacon strips on the pastry strips and gently pressing to secure.
  4. Fold the bacon topped pastry to form a tree, starting with a wider base and narrowing as you go.
  5. Slide a skewer through the base of the tree and up through to the top of the tree. Gently spread the layers slightly to retain the tree shape.
  6. Repeat for the remaining pastry strips.
  7. Brush the Bacon pastry tree with egg wash and bake for 15 minutes or until pastry turns golden brown and bacon is fully cooked through.
  8. Serve with chopped parsley.

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Bacon Goat Cheese Dip

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Bacon Goat Cheese Dip

  • Ingredients

  • Preparation

  • 1Cup Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon, diced
  • 1Cup crumbled goat cheese
  • 1Medium Red onion, thinly sliced and caramelized.
  • ½Cup Greek yogurt
  • 2tbsp honey
  • ¼tsp kosher salt
  • ¼tsp black pepper
  • 2tbsp apple cider vinegar
  • 2tbsp olive oil
  • Fresh rosemary, to garnish
  1. Prepare the Bacon as per instructions on the box and finely dice them.
  2. Add olive oil to a skillet over medium heat and add the sliced Red Onions. Cook for a few minutes until caramelized and tender.
  3. Combine the goat cheese, Greek yogurt, honey, salt, black pepper in a food processor. Process until smooth. Spoon the whipped mixture out and set aside. Add apple cider vinegar and combine.
  4. Crumble the bacon and rosemary leaves over top along with caramelized onions.
Tips icon

Serve with deli meats and crackers.

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Ham turnover and Harvest Salad

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Ham turnover and Harvest Salad

  • Ingredients

  • Preparation

  • Ham and cheese turnover:
  • 11 600gr Maple Leaf Black Forest Smoked Ham, Diced
  • 1sheet puff pastry
  • 1Cup Mozzarella cheese, Grated
  • 1egg
  • Harvest salad:
  • ½Cup Maple leaf black forest Smoked ham, Cubed
  • 1Cup Butternut squash, Cubed
  • 2Tbsp Olive Oil
  • 2Cup kale leaves, Roughly chopped
  • ¼Cup pecans, chopped
  • ¼Cup pumpkin seeds, roasted
  • 1Cup Apples, diced
  • Salt & pepper, to taste
  • Dressing:
  • 2tbsp olive oil
  • 2tbsp lime juice
  • ¼cup feta cheese
  • Salt and pepper, to taste
  1. Pre-heat oven to 400 F.
  2. Place a sheet of baking paper on a baking tray
  3. Cut the defrosted puff pastry in four squares.
  4. Take one square, place diced ham pieces and sprinkle of cheese Fold over the puff pastry from each opposite tip, place onto the lined baking tray. Repeat the same procedure for the remaining puff pastry.
  5. Whisk the egg with a splash of water. Baste the turnovers.
  6. Place into the oven to cook for approximately 20 mins or until the pastry has puffed up and it is golden.
  7. Harvest salad:

    Toss cubed butternut squash and cubed ham with 1 tbsp olive oil, salt, & pepper. Spread in a thin layer on a baking sheet and bake for 12-15 minutes at 350 F.
  8. Place chopped kale in a bowl with 1 tbsp of olive oil. Gently massage until soften.
  9. Add pumpkin seeds and apples. Prepare the dressing by whisking together all ingredients until well combined.
  10. When ready to serve the salad, top it with the roasted ham and pumpkin.
  11. Pour the dressing over top and toss to combine. Sprinkle feta cheese and serve with the ham and cheese turnovers.

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Halloween Top Dog Mac and Cheese

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Top Dog Mac and Cheese Pumpkins

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf Top Dogs, Diced
  • 4Orange Bell peppers
  • 250gMacaroni pasta
  • 2Tbsp Butter
  • 2Tbsp All-purpose flour
  • 1Cup Milk
  • 1Cup Cheddar cheese, Shredded.
  • ½Cup Parmesan cheese, Shredded.
  • Salt and Pepper, to taste.
  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes.
  2. Reserve 1 cup cooking water, then drain.
  3. Melt the butter in a hot pan over medium heat, Add the Diced top dogs and cook for 2 minutes. Remove the top dogs from the pan and set aside.
  4. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Whisk in the milk and reserved pasta water and cook until slightly thickened.
  6. Add the cheeses and whisk until creamy.
  7. Stir the pasta and cooked top dogs into the cheese sauce. Add salt and pepper to taste.
  8. Meanwhile, rinse peppers, slice off tops, and hollow out insides and remove seeds and white pith.
  9. Using small paring knife, cut out face on each pepper.
  10. Boil water in a pot over medium heat, add peppers and tops and cook for about 5 minutes or until peppers are tender.
  11. Remove peppers from water and place in an ice bath to cool.
  12. Fill each pepper with Top dog Mac n cheese.
  13. Replace pepper tops back on top of each pepper and serve.

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Marbled Bacon Walnut Bark

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40 + 30 min chilling

Minutes

Serves
Portions icon

12- 20

pieces

Marbled Bacon Walnut Bark

  • Ingredients

  • Preparation

  • 6slices Maple Leaf® Original Bacon OR Lazy Maple Bacon
  • 1250g bag good quality bittersweet chocolate chips
  • 1225g bag good quality pure white chocolate chips
  • 2tbsp toast walnuts or pecans, finely chopped
  • Lemon juice – optional
  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper and lay 6 slices of bacon flat. Cook on center rack of oven for 15 to 20 minutes or until completely crisp and golden brown. Remove onto a cooling rack and blot bacon completely on both sides, set aside to cool.
  3. Meanwhile pour bittersweet chocolate into a microwave glass bowl and the white chocolate into a second bowl. Line a large baking sheet with parchment paper. Microwave bittersweet chocolate for 35 to 40 second intervals stirring each time until chocolate has melted. Be careful not to overheat and burn the chocolate during the last interval – reduce time to ensure smooth melted chocolate.
  4. Using a rubber spatula pour the chocolate onto prepared baking sheet.
  5. Using an off-set spatula spread the chocolate into the shape of a square being careful not to spread too thin.
  6. Repeat heating step for white chocolate.
  7. Spoon dollops of white chocolate all over the bittersweet chocolate. Drag your rubber spatula in a zig zag pattern across the chocolate
  8. On a clean surface chop cooled bacon into fine pieces and immediately sprinkle evenly over marbled chocolate. Sprinkle nuts over top and softly press down with the back of a clean spoon any toppings that are not adhered to the chocolate bark.
  9. Refrigerate for at least 30 minutes. Once completely chilled use a butter knife and crack bark into desired number of pieces. Enjoy right away or place in an airtight container and refrigerate for up to 1 week.
Tips icon

Be creative! Make this your own – need thought starters? Things that go great with bacon… Smores bark – bacon, mini marshmallows and crushed graham crackers Bacon, fruit and nut – bacon, assorted nuts and chopped dried fruit such as apricots and cranberry

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Sausage Pumpkin French Toast Bake

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

8

Portions

Sausage Pumpkin French Toast Bake

  • Ingredients

  • Preparation

  • 4Maple Leaf® Natural Original Smoked Sausage, diced
  • 165g Pkg Maple Leaf® Ready Crisp® Fully Cooked Natural Bacon Slices
  • 1(400g) loaf sourdough bread, Slice and cut the bread into 1-inch cubes.
  • 1cup pumpkin puree
  • 1cup brown sugar
  • 5medium eggs
  • 2½cups whole milk
  • 3teaspoons pure vanilla extract
  • ¼tsp salt
  1. Preheat oven to 350 F.
  2. Grease a 11×7-inch baking dish with nonstick spray. Spread cubes of bread in the dish.
  3. Whisk pumpkin puree, brown sugar, eggs, milk, salt and vanilla extract together in a large bowl. Pour evenly over bread. Rest the baking dish for 10 minutes to let the bread absorb the liquid mixture.
  4. Sprinkle diced sausage topping evenly over casserole and bake uncovered for 10 minutes, and then cover with aluminum foil and bake for an additional 20 minutes or until center appears set and is no longer runny.
  5. Prepare the Bacon as per instructions on the box and finely dice them.
  6. Remove from the oven and sprinkle the bacon crisp over the French toast and cool for 5 minutes before serving.
Tips icon

Cover the baking pan tightly and place in the refrigerator for at least 3 hours before cooking. This gives the bread a chance to soak up the milk.

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Turkey grilled Vegetable chopped Sandwich

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Chopped Turkey Sandwich

  • Ingredients

  • Preparation

  • 1175g pkg Maple Leaf Natural Selections
    Oven Roasted Turkey Breast
  • 125g provolone cheese
  • 1cup lettuce, shredded
  • 1cup roasted bell peppers, sliced
  • 1medium red onion
  • 1/4cup banana pepper rings
  • 1large tomato, sliced
  • 46’ inch sub
  • Dressing
  • 1/4cup mayonnaise
  • 2tbsp red wine vinegar
  • 1tbsp Italian seasoning
  • Salt and pepper, to taste
  1. Place turkey, lettuce, provolone, onion, bell peppers, banana peppers, and tomato on the cutting board. Chop into small bite size pieces.
  2. Top with mayonnaise. Drizzle with red wine vinegar, Italian seasoning, salt, and pepper. Mix to combine.
  3. Divide into 4 equal portions.
  4. Makes 4 sandwiches and serve immediately.

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Smoked Sausage naan Quesadilla

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Smoked Sausage Naan Quesadilla

  • Ingredients

  • Preparation

  • 4Maple Leaf® Natural Original Smoked
    Sausage, Sliced
  • ½medium Yellow Onion, diced
  • 1cup Red peppers, diced
  • 1cup Green peppers, diced
  • 4cups Mozzarella, shredded
  • 8Naan, cooked
  • 1tbsp olive oil
  • 1Jalapeno, sliced (optional)
  1. Heat 1 tbsp olive oil in a large skillet over medium heat, add the diced vegetables to the pan and sauté for three minutes.
  2. Stir the sausage into the skillet and continue to sauté over medium heat for another ten minutes or until lightly browned. Remove sausage from pan.
  3. Reduce heat to medium. Place one naan in the pan. Top with ¼ each of cheese and sausage mixture on one end and fold. Cook quesadilla for 1-2 minutes or until the bottom is crisp and lightly browned and cheese is melted.
  4. Remove quesadilla from pan and repeat with remaining naan.
Tips icon

Can replace mozzarella with shredded cottage cheese or shredded cheddar.

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