Recipe Tag: a kid-friendly snack

Buffalo Chicken, Bacon Bubble-Up

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

40

Minutes

Serves
Portions icon

6

servings

  • Ingredients

  • Preparation

  1. Preheat oven to 375°F. Spray a 9×13 inch baking dish lightly with oil.
  2. In a large nonstick skillet cook bacon over medium high heat until just starting to crisp. Remove bacon from pan with a slotted spoon onto a paper towel lined plate. Set aside.
  3. Gently separate flaky roll dough and slice each round into quarters. Place dough evenly onto the base of baking dish.
  4. In a large bowl combine chicken, cream cheese, hot sauce and ranch dressing and mix thoroughly. Spoon mixture evenly over dough being sure to cover the whole surface.
  5. Bake on middle rack of oven for 30 minutes. Remove from oven and sprinkle cheese over top followed by bacon. Bake for an additional 5 to 10 minutes until cheese has melted and the top is golden.
  6. Garnish with green onions and serve immediately.

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Crispy Bacon Topped Devilled Easter Egg Baskets

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

Minutes

Serves
Portions icon

24

devilled eggs

Crispy Bacon Topped Devilled Easter Egg Baskets

  • Ingredients

  • Preparation

  • 12eggs, hard boiled, peeled, sliced and yolks removed
  • 185g pkg Maple Leaf® Ready Crisp® Bacon bits
  • ⅓cup mayonnaise plus extra
  • Salt
  • White pepper
  • 1bunch fresh curly parsley, stems removed
  • ⅓cup alfafa
  • 24chives, trimmed
  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”.
Tips icon

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

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

5 (+ 1hr chill time)

Minutes

Serves
Portions icon

28

boats

Bacon Stuffed Celery Boats

  • Ingredients

  • Preparation

  • 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
  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.
Tips icon

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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