Bacon Lovers

1 Pkg. Dates (no pits)

1 Pkg. Bacon

Van Roehling Jalapeno Red Plum Glaze™

Cut bacon slices into thirds.  Wrap each date with bacon.  Secure with

toothpick.  Place on cookie sheet.  Brush each with the glaze.  Bake at 375 for 20-25 min. until bacon is crisp.

(A hotter version of this recipe Submitted by Alan W. Tomball, TX - Add a

Texas Jalapeno Sweetie in date before wrapping)

 

1 jalapeno

3 tablespoons Van Roehling Grape Candied Jalepenos™

1/3 cup chopped brisket (cooked)

3 slices bacon

Van Roehling Jalapeno Red Plum™ (for drizzling)

Cut jalapeno into thirds and deseed. Put a tablespoon of the candied jalapenos and cream cheese in the pepper. Then add the chopped brisket and wrap a thick slice of bacon. Cook the pepper until the bacon is done, in the smoker or oven at about 300 degrees. Once done, drizzle the jalapeno red plum sauce over the top.

*multiply recipe as needed

*submitted by Kyle H, Lost Creek Catering

 

1 beef filet steak, 8 to 10 ounces, 2 inches thick

Van Roehling Sizzlin’ Oak Steak Seasoning

1 piece thin bacon

1 tablespoon butter, more if needed

1 tablespoon olive oil

Preheat the oven to 450 degrees F. Generously season steak on both sides with the Sizzlin’ Oak™. Wrap the steak with the bacon and secure with a toothpick. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until browned, about 1 minute per side. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

 

Dove breasts, cleaned

Van Roehling Texas Jalapeno Sweeties™ (sub a flavor if you prefer)

Van Roehling Yard Bird Seasoning™ (if you want hotter, sub Louisiana Critter™)

Put a slit down both sides of the dove breast, place a teaspoon of the sweeties inside. Cover the dove with the seasoning then wrap with bacon. Bake at 350 until bacon is crisp.

*submitted by Kyle H. Lost Creek Catering

 

1 ½ -2 pound pork tenderloin

4 oz cream cheese

½ cup Van Roehling Texas Jalapeno Sweeties, chopped

4-6 slices bacon

Van Roehling Sweet Piggy Seasoning™ about 1 tablespoon

Season tenderloin all over with the Sweet Piggy™ then cut a pocket lengthwise. Be sure not to cut all the through. Stuff the cream cheese and chopped sweeties in the pocket, then wrap the tenderloin in bacon. You want the ends of the bacon to come together at the bottom, not the top, so when it bakes, they don’t pull away from the tenderloin.  Sprinkle more of the Sweet Piggy™ seasoning on top and place in a baking dish (pocket side up). Bake at 375 for 45-60 minutes – internal temp should be 160. About 15 minutes before it is done brush the top with the Jalapeno Red Plum Sauce and let it glaze in the last 15 minutes of cooking.