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Ingredients:
3 pkgs. (7.5 oz.each) refrigerated buttermilk biscuits
1 (16 oz.) pkg. hickory smoked bacon, cooked and crumbled
1 tsp. olive oil
2/3 cup red and green bell pepper, chopped
3/4 cup chopped onion
1/2 cup real butter, melted
2 oz. Cheddar cheese, shredded

Heat oil in a frying pan, than saute peppers and onion ’till tender. Cut biscuits in bite size pieces and place in a large bowl; add remaining ingredients and stir until well mixed. Pour into a lightly greased tube pan and bake for 30 minutes in an oven preheated to 350 degrees. After removing it from the oven, turn it out onto a serving platter; serve warm. Yield: 10-12 servings

Ingredients:
4 lbs. beef rump roast
1/4 lb. hickory smoked bacon
1 1/2 tsp. lemon pepper
1/2 tsp. black pepper
1/2 tsp. oregano
2 cloves of garlic, minced
6 carrots, peeled and halved
2 medium onions, sliced
1/2 cup beef broth

Combine lemon pepper, black pepper, oregano and minced garlic. Rub meat with mixture. Cut several gashes into meat and place strips of bacon in gashes. Place roast in a covered baking pan. Place carrots around the meat; place sliced onions on top of meat and pour beef broth over meat. Cover and bake in 300 degree oven for 3 hours or until done to your preference. Add more beef broth, as needed. When roast is removed from oven, let it rest for at least 20 minutes before slicing.

Ingredients:
1/2 lb. Mexican flavored cheese, cubed
4 oz. processed cheese spread
1/2 lb. hickory smoked cooked bacon, crumbled
1 cup chopped green onions, including tops
1 cup med-hot salsa

Put ingredients in a Pyrex bowl in order given and microwave until cheese is melted, stirring every 2 minutes. Total time approx. 5-7 minutes. Makes about 1 1/2 cups of dip. This can be served with Tortilla chips or assorted vegetables.

Ingredients:

20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
1 tsp. dill weed
3 Tblsp. grated Parmesan cheese
2 Tblsp. snipped fresh parsley

Wash tomatoes, then slice tops off. With a spoon or melon baller, scoop pulp out . (Freeze pulp to use in other recipe later on.) Turn tomatoes, top side down on paper toweling to drain. Mix the rest of the ingredients in a small bowl and use to stuff the drained tomatoes. Chill well before serving.