Bacon Wrapped Potatoe Bites

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Super yummy! Just had to lead with that. Pretty simple and Arthur got to help me, so that only added to the fun.
I didn’t follow the directions to the letter, so I’m going to post what I did and, as always, post the original link if you want the exact directions.
I started with some small potatoes, washed and cut into bite-sized chunks. You put them in a pot of water, sprinkled with salt, like pasta water. I let them boil for about 5 minutes, you want them tender, but not too soft.
Once the potatoes have been tenderized, put them in a bowl, drizzle a little olive oil and sprinkle with rosemary and salt. We then put the lid on the bowl and I had Arthur shake it up.

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He had a lot of fun with that! It also distracted him from the bacon on the counter! My little boy is a carnivore and was desperate for the bacon.
Once it was sufficiently mixed, I cut the slices of bacon in half and wrapped the chunks of potatoe up. We used a toothpick to hold it in place and put them on an aluminum covered cookie sheet. Place them in your 400* oven for 15 minutes.
The directions did say to flip them over and bake an additional 15 minutes. If you can figure out how to flip these over and keep them in one piece, more power to you! I ended up just putting them back in the oven for another 15 minutes.

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For the dip, take 8oz of sour cream and mix in some hot sauce, we used Frank’s Red Hot and just added a little, stirred and added more till we were satisfied with the taste.
All of us ate these, which makes it a big hit as far as appetizers go! I’d definitely recommend you try this one. It works as a dinner appetizer, game time or after school snack.
Happy snacking!
Original pin can be found at http://www.thekitchn.com/appetizer-recipe-baconwrapped-80658

Jerk Chicken Nachos

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This is not from Pinterest, but it was such a yummy treat that I had to share it. My cousin Erin made these up for lunch lunch today and they were divine!

6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
2 tablespoons Jamaican Jerk Rub (carribbean jerk works just as well) divided 1 small yellow or red bell pepper or combination
1 lime
2 tablespoons snipped fresh cilantro
¼ cup sour cream
1 teaspoon additional Jamaican Jerk Rub (optional)  
1.  Preheat oven to 425 F.  Arrange tortilla chips in a slightly overlapping layer on Large Round Stone
2. In large bowl, combine chicken, cheese and tablespoon of jerk run; mix gently using scraper.  Sprinkle chicken mixture evenly over tortilla chips.  Bake 5-7 minutes or until cheese is melted; remove from oven to cooking rack. 3. Meanwhile, dice bell pepper with knife.  Cut lime in half crosswise.  Juice half of lime in to small bowl; add remaining jerk run add bell pepper and mix well.
4. Snip cilantro using kitchen shears.  Slice remaining lime half in to slices, then cut in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro.  If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through.  Pipe sour cream mixture over nachos.  Garnish with lime slices.

They were heavier than I’m used to for lunch, but I couldn’t stop eating them and I’m glad we have leftovers, even if Erin said they will get soggy! So try and enjoy!