Cheddar Bacon Muffins

Cheddar Bacon Muffins

Ingredients:

5 strips bacon

1 1/2 cups all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded sharp Cheddar cheese

1 large egg, beaten

1 cup milk

3 tablespoons unsalted butter, melted


Directions:

Preheat oven to 400°F. Line a dozen muffin cups with paper liners and set aside.

Cook bacon in large skillet over medium heat, turning often until crisp, about 5 minutes. Transfer to paper towels to drain; reserve 2 Tbsp. bacon fat from pan.

Whisk together flour, cornmeal, baking powder, salt and pepper in a large bowl. Then stir cheese into mixture. In a small bowl, beat together egg and milk; stir into dry mixture.

Crumble bacon. Add bacon, reserved bacon drippings and melted butter to batter. Fold with rubber spatula until blended.

Spoon batter into prepared muffin pan. Bake about 20 minutes, until springy to touch. Let cool for 10 minutes before serving.

Seven Layer Taco Dip

Seven Layer Taco Dip 

Ingredients:

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

1 (16 ounce) jar salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese


Directions:

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.