Bacon Wrapped Swedish Meat Ball Bombs

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  • Ingredients

  • Preparation

    1. Preheat oven to 425°F
    2. On a clean surface tightly wrap each meatball with bacon and place seam side down on a parchment lined baking sheet.
    3. Bake 20 to 25 minutes until bacon is crisp and meatballs are an internal temperature of 165 degrees.
    4. Blot bacon balls with paper towel and arrange onto a platter.
    5. Garnish with chopped fresh parsley and serve with BBQ to dip.
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Use your favourite meatball – try chicken or turkey!

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Ultimate Bacon Topped Hot Chocolate Float

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  • Ingredients

  • Preparation

    1. Divide hot chocolate and pour into mugs. Place two small scoops of desired ice cream into each mug. Top with whip cream, cherry and bacon.
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This makes for a great hostess gift. Place a box of ready crisp bacon, sachets of hot chocolate, mini marshmallows and a mug into a gift basket or bag. Make it adult with a small bottle of Irish cream.

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Easy Taco Pinwheels

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  • Ingredients

    • 1250 gram package Maple Leaf® Natural Shredded Chicken
    • 1284 can chopped tomato with green chili, drained really well
    • 1heaping tbsp taco seasoning
    • 1 ½cup cream cheese, softened
    • ½cup sour cream
    • 1 ½cup shredded tex mex blend cheese
    • 5Large tortilla wraps
    • 2 ½cups shredded lettuce
    • ⅓ cup green onion
    • tbsp cilantro, chopped – optional
  • Preparation

    1. In a large bowl mix all ingredients and stir well to combine.
    2. On a clean surface divide mixture between wraps. Using the back of a spoon spread mixture evenly to the edge of the tortilla all the way around.
    3. Divide lettuce and sprinkle evenly on top of mixture.
    4. Roll into a cigar. Slice off the ends of each roll up and cut roll into 5 equal wheels. Serve immediately or refrigerate. Serve with a side of salsa.
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Two meals – One Recipe – Try baking and turn these pinwheels into a delicious party appetizer. Omit lettuce and line a baking sheet with foil. Spray lightly with cooking oil and bake in a preheated oven at 400 for 10 to 15 minutes until golden and bubbling.

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Ham Mac and Cheese Muffins

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  • Ingredients

    • 1175 g package Maple Leaf® Natural Selections® Black forest Ham, diced
    • 1225g package macaroni and cheese, prepared per package directions and cooled
    • 3tbsp breadcrumbs
    • 1tbsp parmesan cheese, grated
    • 2small eggs whisked
    • Cooking Spray
    • Ketchup or bbq sauce – optional
  • Preparation

    1. Preheat oven to 350 degrees.
    2. Spray a 12 cup muffin tin with cooking oil.
    3. In a large bowl combine macaroni and cheese with ham, 1 tbsp of breadcrumbs and egg. Mix well to combine.
    4. In a small bowl mix remaining bread crumbs and parmesan cheese. Set aside.
    5. Divide macaroni mixture between muffin cups. Press down firmly with the back of a spoon.
    6. Sprinkle the tops with bread crumb mixture.
    7. Bake for 20 to 25 minutes. Remove immediately onto a cooling rack.
    8. Serve warm or cold! Serve with ketchup or bbq sauce if desired
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Get creative with Maple Leaf. Substitute the ham for Maple Leaf top dogs or Maple Leaf ready crisp bacon.

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Bacon Wrapped Shrimp and Salmon Bites

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  • Ingredients

    • 1pkg Maple Leaf® Natural Bacon, cut in half
    • 12Jumbo shrimp, pat dry
    • 325gfresh center cut salmon, skin removed and cut into 1 inch cubes
    • 2tbsp Old Bay Seasoning + extra if desired
    • Dip:

    • ¾cup mayonnaise
    • 1clove garlic. minced
    • ¾tbsp fresh lemon juice
    • ½tsp pepper
    • 1heaping tbsp (45 mL) Parmesan cheese
  • Preparation

    1. Preheat grill to medium high heat.
    2. Sprinkle shrimp and salmon with seasoning.
    3. On a clean surface place a half slice of bacon down and place shrimp at the base of bacon.
    4. Roll up tightly and place seam down onto a parchment lined baking sheet. Continue with salmon.
    5. Sprinkle the bacon-wrapped seafood with extra seasoning if desired.
    6. Heat a large non-stick skillet to medium-high heat. Working in batches and turning frequently and placing seam side down cook bacon wrapped seafood until golden brown and an internal temperature of 165 degrees is reached.
    7. Remove onto a paper towel lined plate. Keep warm.
    8. In a small bowl mix together all the ingredients for the dip.
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Place onto a serving platter and serve along side dip, prepared cocktail sauce and lemon wedges. Garnish with chopped parsley.

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Crispy Bacon Topped Devilled Easter Egg Baskets

Preparation
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  • Ingredients

    • 12eggs, hard boiled, peeled, sliced and yolks removed
    • 185g pkg Maple Leaf® Ready Crisp® Bacon bits
    • cup mayonnaise plus extra
    • Salt
    • White pepper
    • 1bunch fresh curly parsley, stems removed
    • cup alfafa
    • 24chives, trimmed
  • Preparation

    1. In a large bowl using a hand mixer blend yolks and mayonnaise on medium high.
    2. Add more mayonnaise until the mixture is smooth and free of any lumps and consistency is moderately thick.
    3. Transfer mixture into a piping bag outfitted with a large star. Pipe mixture into hollowed out egg halves.
    4. Place bacon into a microwave safe dish lined with paper towel for about 30 to 45 seconds. Allow to cool slightly.
    5. Sprinkle onto devilled eggs. Place a small tuft of alfalfa over top.
    6. Carefully take chives and create the basket “handle” by wedging each end into the filling of the egg at each side.
    7. Arrange curly parsley onto a large platter and arrange eggs over top to create a “garden patch”.
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Can be made in advance. Get the kids to help – this is a fun way to get them creative in the kitchen.

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Bacon Stuffed Celery Boats

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  • Ingredients

    • 185g pkg Maple Leaf® Ready Crisp® bits
    • 140g pkg dry vegetable soup mix
    • ½cup mayonnaise
    • ¾cup sour cream
    • ½cup cream cheese
    • ½cup fresh parsley, chopped
    • 1bunch celery, trimmed and cut into 2 to 2.5 inch logs
  • Preparation

    1. In the base of a food processor combine soup mix, mayonnaise, sour cream, cream cheese and parsley.
    2. Blend on high until just combined. About a minute. Spoon mixture into a bowl and allow to chill for an hour.
    3. Heat a small skillet over medium heat and gently heat up bacon bits. Remove from heat and set aside.
    4. Spoon mixture into a piping bag outfitted with a star tip. Pipe filling into the celery cavity. Continue until all the filling is used.
    5. Generously sprinkle bacon bits over each celery boat. Serve immediately.
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Get your kids to help! Choose fun tips for the piping bag to create different celery boats. Filling can be made two days in advance and kept in an air tight container.

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Bacon and Green Onion Cheese Ball

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  • Ingredients

    • 1pkg Maple Leaf® Original Natural Bacon, cooked and diced into small bits – divided
    • 1340g container cream cheese, softened
    • ¼cup sour cream
    • 2tbsp vegetable or ranch style seasoning
    • ½tsp pepper
    • ½tsp paprika
    • ½tsp garlic powder
    • ½cup finely grated double cheese blend
    • 1cup + 2 heaping tbsp finely grated old cheddar
    • cup toasted pecans, chopped
    • ¼cup green onion finely chopped, divided
  • Preparation

    1. In a large bowl combine bacon, cream cheese, sour cream, seasonings, cheeses and green onion. Stir well to incorporate all ingredients.
    2. Lightly oil clean hands with vegetable or olive oil and shape mixture into a large ball.
    3. Place onto plastic wrap and twist tightly to keep ball shape. Place into a fitted bowl. Refrigerate overnight.
    4. Reheat reserved bacon to just warm. Combine with nuts, reserved cheese and onions.
    5. Gently roll entire cheese ball into the mixture until completely coated.
    6. Serve with assorted crackers.
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Serve with Maple Leaf® Natural Selections® sliced meats on a serving tray for a great appetizer.

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Ultimate Maple Leaf Prime® Raised Without Antibiotics Game Day Spread

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Add your favourite brand of frozen French fries.

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