• 1 1/2 pounds venison tenderloin
• 2 tablespoons olive oil or vegetable oil, divided
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound fresh mushrooms, sliced
• 4 bacon strips
• 1 tablespoon cornstarch
• 1 1/4 cups beef broth
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess.
2. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently.
3. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add parsley and reserved mushrooms; cook and stir until heated through.
5. Discard toothpicks from tenderloin; serve with mushroom sauce.

Source: http://allrecipes.com/

• 1/2 cup vegetable oil
• 1/4 tablespoon lime juice
• 1 clove garlic, minced
• salt and pepper to taste
• 10 cooked medium shrimp, shelled and deveined
• 5 slices peppered bacon, cut in half
• 1 (4 ounce) can whole green chili peppers, drained, and sliced lengthwise
• 1 avocado – peeled, pitted and diced (optional)
• 1 lime, cut into wedges (optional)

INSTRUCTIONS:

1. Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour.
2. Preheat an indoor electric grill for medium-high heat.
3. Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.

Source: http://allrecipes.com/

• 4 turkey breast cutlets, turkey breasts cut open and pounded to an even 1/4-inch thickness (about 1 pound)
• Salt and freshly ground black pepper
• 2 cloves of garlic, minced
• 1 teaspoon of dry basil or a tablespoon of finely chopped fresh basil
• 8 thin slices ham
• 4 slices Provolone cheese
• 8 thin slices bacon

INSTRUCTIONS:

1. Preheat oven to 375°F. Place each cutlet on a piece of aluminum foil (about 5×6 inches). Sprinkle each cutlet with salt, pepper, garlic, and basil.
2. Layer a slice of cheese and a couple slices of ham on to each cutlet. Starting with the narrowest end, roll up the cutlet tightly. Gently wrap 2 slices of bacon around each cutlet. Fold up the aluminum foil around the turkey roll and wrap it tightly.
3. Place in a baking dish and put in the 375°F for 25 minutes. Remove from oven and gently open up the aluminum foil wrappings to expose the bacon. Increase the oven temp to 400°F. Cook for an additional 10-15 minutes until the bacon is lightly browned.

Source: http://simplyrecipes.com/

• 5 strips bacon
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 8 large eggs
• 1/2 cup grated Fontina cheese
• 2/3 cup crumbled goat cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

INSTRUCTIONS:

1. Preheat the oven to 325°. In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.
2. Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.
3. In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently. In a 9- or 10-inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes. Bake in the oven until the frittata is firm, 20 to 25 minutes.
4. Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.

Source: http://rachaelraymag.com/

EDIT: Oops, forgot the source!

INGREDIENTS:

• Heat oven to 400
• 2 Large French Rolls
• Mustard
• 4 slices sharp natural cheddar cheese
• 4 Hot Dogs or Frankfurters ( get the good ones )
• 6 to 8 slices bacon

INSTRUCTIONS:

1. Split rolls. If tops are rounded, trim slightly.
2. Spread mustard on the inside of the top of the roll. Arrange 2 cheese slices and 2 frankfurters on bottom half of each roll. Replace top of roll.
3. Wrap 3 or 4 bacon slices, spiral fashion, around each sandwich. Secure bacon with tooth picks.
4. Place, top down, on rack in shallow pan and bake at 400 for 5-8 minutes, turn over, bake 5 -8 minutes more. Make sure bacon is cooked thoroughly.

Source: http://grouprecipes.com/

• 3 eggs
• 1/2 cup milk
• 1 pound thick sliced bacon, cut in half
• 3 cups all-purpose flour
• salt and pepper to taste
• 2 cups vegetable oil for frying

DIRECTIONS:

1. Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C).
3. Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil.
4. Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

Source: http://allrecipes.com/

• 2 lbs ground beef
• 1 1/2 cups Italian seasoned bread crumbs
• 3/4 cup ketchup, plus 1/4 cup for basting
• 1/2 tsp Accent (optional)
• 1/2 tsp beef bouillon
• 1/2 tsp garlic powder or 1 T chopped garlic
• 1 pkg Lipton’s Onion Soup mix
• 2 strips uncooked bacon
• 1 green bell pepper, chopped
• 1 large sweet onion, chopped
• 1/2 cup warm water
• 1 can Campbell’s Tomato soup

INSTRUCTIONS:

1. Mix onion soup mix with warm water and let sit 5 minutes.
2. Combine all ingredients except for the bacon, and the 1/4 cup ketchup.
3. Form into a loaf in a large square baking pan or 2 loaves in smaller bread pans.
4. Lay the bacon slices across the top. Baste the top with ketchup. Sprinkle with salt and pepper.
5. Bake 1 hour at 350 degrees. Baste occasionally with ketchup during the cooking.

• 1 pint (8 oz.) cipolline onions or another type of small onion
• 12 slices bacon – cut in half

INSTRUCTIONS:

1. Preheat broiler.
2. Cut strips of bacon in half.
3. Wrap strips around small onions.
4. Place wrapped onions, seam side down, on a wire rack that has been placed on top of a baking sheet or foil lined baking sheet. The baking sheet will catch all of the bacon dripping.
5. Place the baking sheet with the wire rack and onions into the oven.
6. Broil 12 inches from the heating element until the bacon is crispy, approximately 15 minutes.
7. Serve warm or at room temperature.

• 2 small Desiree potatoes, quartered
• 3 teaspoons olive oil
• 1 single chicken breast fillet, trimmed
• 1 slice Swiss cheese, quartered
• 2 bacon rashers, rind removed, halved lengthways
• 1 carrot, peeled, sliced, steamed
• 2 baby squash, quartered, steamed

INSTRUCTIONS:

1. Preheat oven to 230°C. Line a baking dish with baking paper. Place potatoes in baking dish. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to coat in oil. Roast for 20 minutes or until golden. Reduce oven to 200°C.
2. Cut a pocket lengthwise through middle of chicken, making sure not to cut all the way through. Push cheese into pocket. Wrap bacon around chicken. Secure with toothpicks. Season with salt and pepper.
3. Heat remaining 1 teaspoon oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 to 2 minutes each side or until golden. Add chicken to potatoes. Roast both for 10 minutes.
4. Serve chicken with potatoes and steamed carrot and squash.

• 1 pound sliced bacon
• 1 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs, separated
• 1 1/2 cups milk
• 1/4 cup butter or margarine, melted

INSTRUCTIONS:

1. In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.