Ingredients

• 2 (16 ounce) containers sour cream
• 1 (3 ounce) can bacon bits
• 2 cups shredded Cheddar cheese
• 1 bunch green onions, chopped

Directions

1. In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.

Ingredients

• Peeled deveined shrimp (medium size)
• Bacon cut into one 1/2 inch slices
• BBQ sauce

Directions

Soak bamboo sticks in water for at least 20 – 30 minutes, or you can use the metal skewers.

Wrap each piece of shrimp with bacon and place on skewer. Grill on low heat turning often, keeping an eye on them as they tend to flare up from the bacon grease. When the bacon starts to look cooked through and slightly crisp start basting with the bbq sauce til heated through.

Ingredients

• 1 cup flour
• 2/3 cup cornmeal
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons bacon drippings
• 1 1/4 cups buttermilk
• 1 egg beaten
• 1/2 teaspoon baking soda
• 1 pound frankfurters

Directions

Combine first 5ingredients: stir in bacon drippings. Combine egg, buttermilk, and soda; mix well. Stir into flour mixture, mixing well. Cut each frankfurter into 10 pieces. Dip frankfurter sections into batter, covering completely. (Wooden picks work well for dipping). Drop into 3 or 4 inches deep hot oil (375º), and cook until golden, turning once, drain on paper towels. Insert party picks, and serve immediately. Serve with mustard, catsup, or picante sauce, if desired.

Source: Southern Living Oct. 1985

Ingredients

• 1/2 cup crumbled blue cheese (2 oz)
• 1/4 tsp Worcestershire sauce
• 1 tsp Dijon-style mustard
• 1 T. buttermilk
• 3 T. sour cream
• 1/4 cup light mayonnaise or salad dressing
• salt and pepper to taste
• celery sticks, apple slices and or pear slices

Directions

In a small bowl stur together mayo, sour cream, buttermilk, mustard, and worcestershire sauce. Stir in blue cheese until mixture is almost smooth. Season to taste with salt and pepper. If desired, cover and refrigerate up to 3 days. Serve with celery sticks, apple slices and pear slices.

Makes 6 (2T) servings.

Ingredients

• 16 to 20 cherry tomatoes
• 1 pound sliced bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh parsley

Directions

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.

In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.