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Maple Bacon Poppers

Filling ingredients:
2 Tbsp. Halladay's Maple Bacon Seasoning
4 slices crisply cooked bacon, drained and chopped
2 (8 oz.) blocks cream cheese
1 cup shredded cheddar cheese
1 medium jalapeño pepper, seeded and diced.

Coating Ingredients:
1 cup flour
3 eggs, beaten
1 cup panko crumbs

Blend softened cream cheese with Maple Bacon Seasoning. Fold in cheddar cheese, cooked chopped bacon and diced jalapeño pepper. Chill for at least one hour, until firm.

Form filling mixture into small balls. Roll in flour, then egg wash, then panko crumbs. Bake at 375°F for about 15 to 20 minutes, or until golden brown.

SIMILAR RECIPES
Blue Ribbon Maple Bacon Chili

Blue Ribbon Maple Bacon Chili

1 Tbsp. canola oil
4 strips of bacon, diced
1 lb. ground beef
1 lb. ground spicy Italian sausage
1 large white onion, diced
2 Tbsp. apple cider vinegar
2 cups water
1 (8 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
¼ cup maple syrup
3 Tbsp. Halladay's Farmhouse Chili Seasoning
3 Tbsp. Halladay's Maple Bacon Seasoning
1 cup dark beer or ½ cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and sauté until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings

Cheddar Ale & Bacon Cheeseball

Cheddar Ale & Bacon Cheeseball

2 slices bacon, cooked and diced
1/4 cup walnuts, chopped
1 (8 oz.) bar cream cheese
1 cup cheddar cheese, grated
1 to 2 Tbsp. Halladay's Cheddar Ale Seasoning

Mix bacon and walnuts together, set aside. Combine cream cheese, cheddar cheese and seasoning mix until well blended. Chill until firm. Shape into a ball and roll in bacon and nut mixture.

Jalapeno Popper Dip

3 slices bacon, chopped
1 cup panko breadcrumbs
1 (12 oz.) jar jalapenos, rinsed and diced
2 (8 oz.) bars cream cheese, softened
2 Tbsp. Halladay's Roasted Red Pepper Seasoning
1 cup mayo
½ cup cheddar cheese, shredded

Preheat oven to 400°F. In a large skillet, cook the bacon over medium until crispy; transfer to a paper towel-lined plate. Add breadcrumbs to bacon drippings and stir to coat. Combine remaining ingredients and spread into a 2-quart baking dish and sprinkle with breadcrumbs. Bake until golden brown, 25-30 minutes.

Hot Bacon Cheddar Ale Dip

1 medium onion, halved and sliced
2 Tbsp. olive oil
4 oz. cream cheese, softened
¾ cup sour cream
½ cup mayo
1 cup shredded cheddar cheese
4 slices crisply cooked bacon, chopped
2 Tbsp. Halladay's Cheddar Ale Seasoning

Sauté onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream and mayo. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350°F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.