Bacon Crisps

Some readers might be surprised to know that I don't watch TV food shows. I don't mean that I don't watch 'many' or 'only sometimes'. I mean, I do not watch food shows. Period. I don't, because I don't watch any television. I used to watch them... but I quit watching TV in the Fall of 1998 and haven't bothered with it since.

I don't live in a cave though, and I've obviously seen bits and pieces of shows when I'm shopping in a store, or are at other peoples homes, or even when I go downstairs to our Family Room and the tv in the basement is on. My kids actually don't watch tv either, but once in a great while my youngest daughter will have a crime investigation or decorating show on and so... I have seen Paul Deen once. She was using her hands to mix something in a bowl (meatloaf?) and I smiled. Finally! A REAL cook. Not one of the fake froo-froo chefs who have assistants do all their dirty work, never touch the food without a foot long wood spoon between them and the food item and she actually said something to the effect of 'that's why God gave her hands!'.

I knew when I saw the ingredients in this recipe that I would love it... and then I saw it was from Paula. *Big grin*

Paula Deen's Bacon Crisps

1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2

Preheat the oven to 250 degrees F.

Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

Cook's note: You can also bake at 350 degrees F for 40 minutes if you're in a hurry!Print Friendly and PDF