Whisk together ranch dressing and hot chile paste in a large bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels.
Thread a piece of onion about 1 1/2 inches down the skewer.
Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
Thread a second piece of onion onto the end of the skewer.
Repeat steps 5 through 7 for all twelve skewers.
Season chicken skewers with salt and pepper as desired.
Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Preheat oven to 350°F. Cook bacon in large skillet until crisp. Add onion to skillet; cook and and stir 3 minutes or until softened.
Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet.
Add onion to skillet; cook and and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
Beat eggs in medium bowl with whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
Bake 40 to 50 minutes or until center is set and top is golden brown.
Adjust an oven rack to the middle position and preheat to 350°F
In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms.
Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.
Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature.
Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife. Put the jalapeños, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
Preheat oven to 350 degrees F and bring a large pot of salted water to boil.
Add elbow macaroni to boiling water and cook until al dente according to package instructions (typically 8 - 10 minutes). Drain pasta and set aside.
Prepare cheese sauce by adding butter to large skillet over medium heat. Once butter melts, whisk in flour. Reduce heat to low and then slowly whisky in milk until smooth. Then gradually add cheese, stirring to create thick, creamy sauce. Finally stir in drained pasta.
Lightly oil a 9"x13" casserole dish and then fill evenly with macaroni and cheese. Top with pulled pork (you may have extra) and extra cheese (if desired) and bake for about 15 minutes to warm through.
Drizzle with BBQ sauce and enjoy!
*This recipe assumes you already have pulled pork prepared as an ingredient. For an easy slow-cooker recipe for pulled pork, check here.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Wrap one slice of bacon tightly around each dog and place on baking sheet.
Bake for 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned. Serve on buns with your favorite toppings.
Baking these wrapped doggies in the oven makes for an easier and safer cooking experience than on the grill, though if you prefer to grill your dogs be careful about grease flare-ups from the bacon which can cause uneven cooking or burnt food.
Preheat oven to 350 degrees F and grease an 11x7 inch baking dish OR set grill to medium heat and brush oil on grate to prevent sticking.
Wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp or use for other recipe.
Stir bacon, green onion, feta, breadcrumbs and salt and pepper into bowl with tomato pulp. Then spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish or on grill.
Bake 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
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.