Akemi's Evil Bacon Cheesy Goo

[snooness2]

I got this recipe from a friend and have spread it like the amorphous blob of evil goodness that it is. It is probably my most requested recipe.

Akemi's Evil Bacon Cheesy Goo
Ingredients
Bacon
MacLaren's Imperial Sharp Cold Pack Cheddar Cheese
Cream Cheese
Pecans

Directions
1) Fry Bacon till crispy... how much bacon this could probably be better answered by asking yourself how much bacon do you have to spare? I usually fry from half to one package of bacon.

Maple bacon is good, Apple wood smoked bacon is decadent, but really any bacon will do... actually that's not quite true - low salt bacon tastes like low salt bacon in a salty recipe... blech. I've never tried turkey bacon - that seems somehow wrong for this sort of evilness.

2) Turn crispy bacon into slightly largish bacon bits. (chop it up or crush it ... or, well, I'm sure you can think of a zillion ways to turn bacon into bacon bits.)

3) Chop pecans (or better yet buy chopped ones) into smallish chunks a couple handfuls should do it.

4) Heat the MacLaren's Imperial Sharp Cold Pack Cheddar Cheese and the cream cheese on low heat with continual stirring until melted

5) Mix in bacon and pecans. This is a dip so you need the amount of bacon and pecans to not over take the delivery ability of the cheese.
Do not let the cheese burn.

6) Once everything is mixed nicely pour it into a serving dish (it tends to burn if left in a hot pot).

Eat immediately while hot. I suggest for propriety sake you use evil cheesy goo delivery mechanisms like bread or corn chips rather then a spoon.

If for some reason you need to take evil cheesy goo somewhere other then your kitchen table, you can pour it into a casserole dish and store in the fridge overnight. I vote locking the fridge to keep others out, since polite notes don't work - such is the nature of evil cheesy goo. When you get to your destination, if you can get through the shambling hordes without loosing the cold evil cheesy goo, you can reheat it at 350C for a few minutes (up to 15 minutes if it's really cold) until it's warm and gooey again before serving.

And to all my non-bacon eating friends, or those with lactose intolerance. I'm sorry this one is just not for you... you might be able to find a substitute for the bacon, but the MacLaren's cheese is sort of a necessity.

What is this Blog?

[snooness2]

This is my blog that collects the recipes that I am regularly asked for.

They are not usually written with exact measurements but hopefully do actually convey the humour and experimentation that I think cooking should be approached with.
If you want exact ingrediants and exact measures, I invite you to look at any of a number of recipe sites out there; that is not however how I cook.

I will try to post one recipe a month, and occasionally relay things that make it into my recipe hall of shame (these are recipes that are not recipes... well you'll see... I'll tag them. Maybe you'll all get a laugh too.) I might also post a few food directed rants... but hopefully not many.

If you have a recipe that I should try, join the community and post it - It will come to my moderator box and I'll try it out on my friends before it gets posted.

If you like cooking and experimenting with your cooking, come in. Put your feet up, have a cup of tea, and have a cookie, no I insist. Have another? Really just one more won't hurt. You're too skiny - eat, eat!

PS: I am not a grandmother, nor all of the recipes here my grandmother's (some will be but most aren't)