Bacon Roasted Corn Ingredients:
5 cobs of corn
2 Tablespoons butter, melted in microwave
salt/pepper
more butter for serving
10 slices bacon
Directions:
Preheat oven to 425 degrees.
Line a rimmed cookie sheet with nonstick foil and lay the corn on it.
Drizzle on the melted butter, rolling to coat. Add a generous amount of salt and pepper.
Roast 25-30 minutes or until golden, turning occasionally.
Wrap 2 slices of bacon around each cob.
Return to the oven for 20 more minutes or until the bacon is crisp.
Serve with a pat of butter, salt and pepper.
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Bacon Ranch Layered Salad
Ingredients:
1 head iceberg or bib lettuce, shredded
3 medium tomatoes, chopped
1 yellow pepper and 1 orange pepper, cut into bite-size chunks
1 cucumber, peeled and sliced
6 hard boiled eggs, sliced
8 – 10 slices bacon, cooked and chopped
2 cups shredded Cheddar cheese, divided
2 cups frozen peas, thawed
1 bottle Naturally Fresh Brand Classic Ranch salad dressing
Directions: In a 3 1/2 quart or larger glass bowl, beginning with the lettuce and ending with the dressing, add a layer of each ingredient. You’ll be dividing all of your ingredients in half to repeat with a second layer of all. I like to do it this way, so it’s easy to get a little of each ingredient when you serve. You’ll be making 2 layers with each ingredient. To make it more visually appealing, I reserved a little of the shredded cheese and bacon for the top. Dig in and enjoy!
