Twice a year we have a munchie night, where we don't really have dinner, we just eat junk food. The kids, of course, love this... heck they LIVE for it. They love it so much that they no longer look forward to New Year's Eve for any other reason than that it's munchie night.
To give you an idea of how bad this tradition is for you, this year's menu included bacon and cheese sliders, deep fried chicken wings, baked brie with raspberry preserves, gruyere and fontina fondue, and then these little heart attacks: the bacon cream cheese rolls.
Ok, I know... these are SO 70's, but believe me... they're incredibly addictive. If you've never made these, you really should... at least once.
Bacon Cream Cheese Rolls
1 lb of bacon
8-12 slices Pepperidge Farm Very Thin bread
3 oz cream cheese
toothpicks
Preheat oven to 350ºF.
Cut bacon in half lengthwise.
Remove crusts from bread slices and cut each slice into thirds.
Cut cream cheese into small pieces, about 1/2 tsp each.
Lay out bacon slices and place one piece of the bread on each slice, then top with a piece of cream cheese.
Roll each slice and secure with toothpick. Place on cookie sheet about so that the rolls don't touch each other.
Bake for 10-12 minutes, turn and continue baking for another 10-12 minutes until bacon is browned and cooked through.
Dad used to make these, i remember i just about got sick on them i ate so many, ill have to make them soon, thanks for the reminder sis!!!!!
ReplyDeleteCan you freeze these after making them up and then take them out and cook them at aother time?
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