Bacon-Wrapped Brussels Sprouts Stuffed with Gorgonzola
We celebrated the holidays at the Rachael Ray Show with a cooking contest! Get Publicist Kathleen Shevlin's potluck contribution below, along with these other contenders:
Peanut Butter Cheesecake Swirl Brownies
Oreo Truffle Balls
Pumpkin Cheesecake
Non-Pretentious PB & J Macaroons
No Jokie Gnocchi Mac n’ Cheese
“GLENNeral Tso’s Chicken”
Corke’s Empanadas
"Betta with Pancetta" Mac and Cheese Cups
Rich’s Latin Style Lasagna
Grilled BLT Mac n’ Cheese Sammies
Upside-Down Pumpkin Smoosh
Perfect Pumpkin Dip
Ingredients
- 10 Brussels sprouts, halved
- 3 tablespoons oil
- 10 slices of bacon, halved
- 1/2 cup crumbled Gorgonzola cheese
- 1 clove of garlic
Yields: 4
Preparation
Sauté Brussels sprouts in the oil over medium heat, covered, for 8-10 minutes.
Cook the bacon in a nonstick pan until rendered but not crispy.
Cool the bacon and brussels sprouts enough to handle. Place a Brussels sprout half at one end of the bacon and roll in Gorganzola cheese crumbles.
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