Hot Bacon Dip

Hot Bacon Dip

Originally recipe here

8 ounces cream cheese, softened
2 cups light sour cream
1 1/2 cup shredded cheddar cheese
1 package Bacon Bits - real bacon recipe pieces, reserve some for topping
1/2 cup sliced green onion plus some for topping

Preheat oven to 400
Place cream cheese in a large bowl and stir a little.  Add sour cream and mix well.  Reserve some of the bacon pieces and green onions for topping after baking.  Stir in the rest of the bacon pieces, green onions and the cheddar cheese.
Spread in a pie plate.  Bake 25 - 30 minutes or until bubbly and hot.
Top with reserved bacon and green onions.
Serve with bread slices.

Pepper Jack Scones

Pepper Jack Scones
(Original recipes was sharp cheddar and chive but the only cheese I had to use was some pepper jack.  It was a good substitute)

2 cups flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
4 Tbsp cold margarine or butter
1 cup shredded pepper jack cheese
3/4 cup milk (plus 2 Tbsp if needed)

Preheat oven to 425.  Line a baking sheet with parchment.

Mix together the flour, salt, baking powder and sugar in a large mixing bowl.  Using a pastry blender, add the margarine and blend to a cornmeal consistency - although some of the margarine may still be in larger lumps.If you don't have a pastry blender you can use a fork.  Stir in the cheese.
Add the 3/4 cup milk and stir to make a dough.  The dough should form a ball and not be sticky.  If it is too dry and there is still flour in the bottom of the bowl, add the 2 additional Tbsp of milk.
Divide dough into 2 balls.  Place each ball on the baking sheet and flatten with a rolling pin or your hands to a 6 inch circle.  Cut each into 6 triangular sections.
Bake 22 to 24 minutes until golden brown.  Serve warm or at room temperature.

You can freeze the cut but unbaked scones on the baking sheet and move to a freezer bag once frozen.  Bakes frozen ones at 425 for 30-35 minutes.

Stromboli

Each stromboli serves 2 people - adjust quantities to the number eating. A good way to use up leftover lunch meat and cheese. Try your own combination and vary according to taste or what you have on hand.

Crescent rolls
Lunch meat
Sliced cheese

Preheat oven according to crescent roll cooking directions.
Unwrap crescent rolls and place rectangle between 2 sheets of waxed paper.

Roll with a rolling pin to press seams together and flatten very thin, trying to keep the rectangle shape.

Remove top sheet of waxed paper.

Place slices of lunch meat and cheese in center leaving at least an inch of uncovered dough on all 4 edges.
Adding some turkey ham on top of the turkey breast.
And then some provolone cheese.

Fold in the shorter sides to lap over the meat and cheese layer by about an inch. Begin rolling like a jelly roll from one of the long edges, trying to keep the meat and cheese from sliding toward the unrolled edge.

Continue until rolled completely - making sure that dough touches dough at seam.

Place seam side down on a baking sheet. Cut a couple diagonal slashes across the top of the roll with a sharp knife.

Bake 2-3 minutes longer than directions for the crescent rolls.

Slice into 4 sections and enjoy.