Bacon Crisp

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Comments & Reviews

• recipe Bacon Crisp
  Nadine Lowville, NY 02-13-2010

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  I can't never make enough!

  Rated: 5 stars out of 5

  Everywhere I take these they are gone in no time. Now I make a double batch. I do them on a rake so not setting in grease. ... I cut regular bacon in thirds. But I also do turkey bacon and they seem to love that too. But with the turkey bacon only cut in half because it doesn't stretch. ENJOY!Read more

• recipe Bacon Crisp
  MITCHELL Milwaukee, WI 01-19-2010

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  What a disappointment!

  Rated: 1 stars out of 5

  I tried these crackers a few years ago, back when I still watched Paula's show. You know, before she became a "wacky" t.v.... personality. Anyway, as much as I love all of these ingredients this appetizer lacked flavor. Perhaps they would be more interested if a piece of marinated sun dried tomato were added for a little zing.Read more

• recipe Bacon Crisp
  katie gibsonia, PA 12-20-2009

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  Fantastic!

  Rated: 4 stars out of 5

  My family makes these all of the time for parties and everyone loves them! They aren't cheap, but they truely are easy, plus... you throw them in the over for 2 hours and you don't have to do anything else. Make sure to use the broiler rack in the pan so the grease drips down, as long as I have made these, I haven't found the crackers to be drenched in grease like others did. Definitely worth trying!Read more

• recipe Bacon Crisp
  karen plymouth, MI 10-05-2009

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  DONT WASTE YOUR TIME

  Rated: 1 stars out of 5

  THESE WERE DISGUSTING. THE CRACKERS WERE DRENCHED IN GREASE. I REALIZE MOST OF PAULAS RECIPES ARE RICH, BUT THIS ONE WAS... AWFUL. I NORMALLY ADORE PAULAS RECIPES BUT THIS ONE WAS SO GREASY, WE ALL FELT SICK TO OUR STOMACHS. TRY HER BACON WRAPPED CHICKEN BITES INSTEAD, THEY'RE OUT OF THIS WORLD.Read more

• recipe Bacon Crisp
  Nunya Denver, CO 05-21-2009

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  Good Appetizer!!

  Rated: 4 stars out of 5

  We found these to be really good! But we cut bacon strips in half to reduce grease and opted to coat the bacon strips with... parmesan vs the teaspoon on the cracker. With the teaspoon we thought the cheese was a bit overpowering. Don't use thick cut bacon!! Read more

• recipe Bacon Crisp
  Amy York, PA 04-08-2009

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  Easy Hints and Tips . . .

  Rated: 5 stars out of 5

  I've made these a TON of times and always to rave reviews. Here are a few helpful hints and tips: Use a sleeve of Keebler... Club House Crackers. Put the crackers on a "stone" baking sheet - it helps absorb some of the grease as these bake, plus it helps to season your stone. (I use Pampered Chef's 10x15 1/2" Stoneware Baking Pan. Use a Parmesan cheese with a HIGH moisture content (more white in color), rather than a dry (brownish colored) variety (and dear lord, please don't use that jarred up sprinkle kind . . . blah!). The baking process naturally robs the cheese of moisture, so starting out with an already dry cheese doesn't help. I also "quarter" each piece of bacon before wrapping each cracker. (Cut each piece in half, cross-wise, then cut each strip length-wise, too.) This keeps the crackers from getting too greasy . . . however; let's face it - you are using BACON. If you are looking for a relatively healthy recipe MOVE ON - this one ain't for you! Also, keep in mind, these are like little appetizers, you should figure about two per person (though, no body I know can really stop at two!). . . If you don't make a meal out of them, you'll be eating less bacon than you would with a normal breakfast. Finally, if you are making these ahead of time or taking them to a function, you should "re-heat" them slightly before serving. I recommend popping them in a 350 degree oven for about 5 minutes, just before serving . . . ENJOY!Read more