• 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/

INGREDIENTS:

• 12 jalapenos
• 1 (8 ounce) package softened cream cheese
• 1 lb thick cut bacon
• 1 large shallot, diced (you can substitute the white parts of green onions or regular onion as well)
• 4 ounces shredded cheese (I use jack, colby jack, or the mexican blend)

INGREDIENTS:

1. Preheat the oven to 350 degrees.
2. Cut off the fattiest parts of the bacon and discard. (This is why you need a whole pound. You can leave the fat in but I find it’s far more yummy if you just put in the meaty parts.) Dice up the meaty part of the bacon and cook just until chewy, removing the bacon and setting on a paper towel to drain.
3. Remove all but about a tablespoon of the bacon fat from the pan and add in diced shallot, cooking until tender.
4. Put softened cream cheese, shallot, shredded cheese and bacon into a bowl and combine. You may not need to use all of the bacon but I like mine with LOTS : ).
5. Cut the 12 jalapenos in half long ways and use a metal teaspoon to scrape out and discard the membrane and seeds. (If you really like heat you can leave some of the membrane but the seeds get tough and chewy so they need to come out.).
6. Fill each of the jalapeno halves with the cream cheese mixture and arrange them on a large foil lined baking tray (something with sides.).
7. Place tray in the oven and cook for 15-30mins. Cooking time varies depending on the size of the jalapenos and your oven. If you are within nose-shot of the oven you’ll know when they’re done. Just keep checking. You want the jalapenos to be cooked but firm.

Source: http://recipezaar.com/

INGREDIENTS:

• 1 egg
• 1 cup milk
• 1 cup sour cream
• 1 tablespoon butter or margarine, melted
• 2 cups Bisquick baking mix
• 6 bacon, strips cooked and crumbled
• 1 cup cheddar cheese, shredded

INSTRUCTIONS:

1. In a medium bowl, beat 1 egg.
2. Add: milk, sour cream, melted butter or margarine
3. Stir in Bisquick baking mix, mix well.
4. Fold in: cooked and crumbled bacon strips and cheddar cheese
5. Spoon batter onto a hot waffle iron.
6. Close waffle iron and cook until golden brown. (Will be done when steaming stops — 4-5 minutes).
7. Serve drizzled with: maple syrup OR fruit-flavored syrup.

Source: http://recipezaar.com/

INGREDIENTS:

• 2 teaspoons cornstarch mixed with
• 2 teaspoons water
• 3/4 teaspoon whole-grain mustard
• 1 1/2 teaspoons packed brown sugar
• 1/2 teaspoon ground nutmeg
• 12 slices maple-cured bacon, halved crosswise
• 24 dried apricots
• 1 1/2 cups Ocean Spray® 100% Juice Cranberry Juice Blend

INSTRUCTIONS:

1. Boil cranberry juice blend in medium saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat and boil 1 minute until thickened. Cool to room temperature. Reserve 1/2 cup of the glaze.
2. Meanwhile, line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack.
3. Broil 3 to 7 minutes, or until bacon in browned, turning once. Serve warm with reserved glaze.

Source: http://allrecipes.com/

INGREDIENTS:

• 3/4 pound sliced bacon, diced
• 1/2 cup chopped onion
• 1 cup cider vinegar
• 2 cups water
• 1 1/2 cups sugar
• 1 (2 ounce) jar diced pimientos, drained
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 2 tablespoons cold water

INSTRUCTIONS:

1. In a large skillet, cook bacon until crisp; remove bacon and set aside.
2. Drain, reserving 2 tablespoons drippings in the skillet.
3. Add onion and saute until tender; remove from the heat.
4. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well.
5. Combine cornstarch and cold water; stir into skillet.
6. Cook and stir until mixture comes to a boil.
7. Boil for 2 minutes, stirring constantly.

Source: http://allrecipes.com/

• 16 slices bacon (about 12 ounces), diced, fried and well drained
• 16 ounces cream cheese, cubed, room temperature
• 4 cups shredded cheddar cheese
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• dash hot sauce

INSTRUCTIONS:

1. Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot.
2. Taste and adjust seasonings, add bacon, and keep on low to serve.
3. Serve with cubed or sliced French bread or other dippers.

Source: http://southernfood.about.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/

INGREDIENTS:

• 8 ounces uncooked pasta (tubes or spirals are best)
• 1 pound ground beef
• 6 bacon strips, diced
• 1 can (10 3/4 ounces) condensed tomato soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese

INSTRUCTIONS

1. Cook the pasta according to its package directions.
2. Meanwhile, in a large skillet, cook your ground beef over medium heat until it’s no longer pink; drain. Then, cook your bacon until it’s crisp in the same skillet and drain again.
3. Drain your pasta, then add it to the skillet, along with the soup.
4. Mix it well and heat it through; then, add the shredded cheddar cheese.
5. Cook (covered or uncovered) until the cheese is melted, then serve from your skillet.

Source: http://yorkblog.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!