Preheat oven to 400. Unroll dough onto cookie sheet. Cut into 12 sticks with a pizza cutter.
Top each stick of dough with a slice of bacon then twist of few times to "lock" the bacon slice in the dough. Sprinkle cheddar cheese over tops of breadstick dough, pressing lightly. Bake 12-15 minutes, or until golden brown
While dough is baking, combine the rest of the dry ingredients. Remove finished breadsticks from oven, brush with olive oil and sprinkle evenly with parmesan, garlic powder, garlic salt, onion powder, and oregano.
Make slaw. Mix together the mayonnaise, cider vinegar, Cajun seasoning, salt, sugar, pepper, and hot sauce together. Toss your carrots and cabbage in the mix and refrigerate for an hour before serving.
Remove external fat from the pork tenderloin. Season the pork tenderloin all over with Cajun seasoning. Set it aside at room temperature and preheat your grill to 350°F to 400°F.
Grill your tenderloin directly over the coals, rotating the meat every 5-6 minutes, until the pork tenderloin reaches an internal temperature of 145°F. This should take about 25 to 30 minutes.
Pull the meat off of the grill and let rest for at least 3 minutes. While the pork is resting, toast your slider buns over the hot coals.
Rub the minced garlic on a cutting board and then drizzle the BBQ sauce over it. Place the tenderloin on top of this and slice thinly, allowing the slices to fall over into the sauce. Build sandwiches and serve with slaw.
Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
Fold in spinach, cooked bacon, Parmesan, and 3/4 cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining 1/4 cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
Bake until golden and bubbly, 25 to 30 minutes.
Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
Remove the thin white skin from the back of each rack of ribs.
Mix all other ingredients (spices, sugar, salt and pepper) in a bowl and use two-thirds of mixture to coat all ribs on both sides. Place on roasting pan and cover in the fridge for 4 to 8 hours. Save the remaining one-third of spice-mixture for later application.
Get grill up to 325 degrees F then place ribs on grill over indirect heat. Grill for about 1.5 hours (back back ribs) or 2 hours (spare ribs or St. Louis-cut ribs). When finished, ribs should have slight bend when lifted and bones should start protruding from ends. Fifteen minutes before cooking time is complete, season ribs with remaining spice-mixture.
Place eggs in a large saucepan and fill with cool water. Slowly bring the water to a boil over medium heat. Once boiling, remove the heat and cover the saucepan for 10 minutes.
Drain water and peel eggs shells from the hard-boiled eggs. Cut each hard-boiled egg in half, carefully scoop out yolks and place in a medium bowl. Set the egg whites on a serving plate, cut side up.
To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (leaving the remainder for garnish), diced avocado, cilantro, lime juice, cayenne pepper, a pinch of kosher salt, and a few turns of black pepper.
Using a fork, mash and stir the yolks until all ingredients are well-combined. It won't be smooth, but you don't want any big chunks of yolk remaining. Season to taste with additional salt, lime juice, and cayenne pepper.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the corners to create a small hole for dispensing yolk mixture. Pipe the yolk mixture into the wells of each egg white.
Sprinkle with reserved chopped bacon and light dusting of cayenne pepper.
Grease or butter a large baking sheet with butter.
In large saucepan, combine sugar, corn syrup, and water. Cook and stir over medium heat for about 10 minutes or until the sugar dissolves and the syrup begins to boil.
Using a candy thermometer to gauge the temperature, slowly increase heat to high until thermometer reads 300 degrees F. Immediately remove from heat.
Add the remaining ingredients (bacon pieces, chopped pecans, vanilla, butter and baking soda) to mixture. and stir. Be prepared for mixture to foam a bit as the baking soda reacts with other ingredients.
When foaming stops, pour hot mixture onto baking sheet in a thin, even layer.
Let cool for at least 10 minutes before breaking into pieces. Store in a covered container.
Heat oil in large pot. Season pork shoulder pieces with salt and pepper and cook over medium heat until meat is browned on all sides, 5 to 7 minutes.
Add "dry" items--the garlic, serrano peppers and onions, and cook until onion has softened, another 5 to 7 minutes. Then add chili pepper, stir to coat ingredients, and cook a minute more.
Adjust heat to low and add remaining ingredients--the chicken stock, kidney beans, diced tomatoes and tomato paste and stir to combine. Cover and let simmer for 5 hours, stirring occasionally, until flavors have had plenty of time to blend. Enjoy.
Chili can be garnished with shredded cheese, sour cream, avocado slices or tortilla chips.
This recipe can also be made in a crockpot with all ingredients cooked on low for 8 - 9 hours.