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Crevolyn Wiley: A couple of game day-ready recipes based on my favorite food — bacon
Crevolyn Wiley columnist
Cream-colored ponies and crisp apple strudels, doorbells and sleigh bells, and schnitzel with noodles, wild geese that fly with the moon on their wings, these are a few of my favorite things
The Sound of Music

Maria of “The Sound of Music” fame knew what she was talking about when she included food in her list of favorite things. My version of this tune might go like this: “Queso on nachos and gravy on biscuits, cheesecake and pound cake, and barbequed briskets, pizza with mushrooms plus buffalo wings, these are a few of my favorite things!” 

I’m pretty sure I don’t have a career in songwriting. 

Several years ago I hosted a Favorite Things party with some of my girlfriends. If you aren’t familiar, you invite a group of friends and they bring multiples of a “favorite thing” to gift each guest. The favorite thing can be jewelry, a candle, a gift card, makeup; anything, as long as it’s your favorite thing. It was so much fun and what great gifts we received! This is a great party idea for the holidays.

As I was watching “The Sound of Music” and thinking about my party, I thought what if I hosted a Favorite Food Party? Everyone would bring their favorite food to share. I’m sure there would be chocolate involved. 

But I know that I would bring a dish with bacon. I have shared my love of bacon here before, so it’s no surprise that this would be my choice. The recipe for Barbeque Bacon Wrapped Chicken Tenders is a favorite of children and adults. It can be a main dish, an appetizer or a great addition to your tailgate menu. 

And then there’s the Bacon Cheeseburger Slider Bake, a classic easy weeknight meal with a timesaving freeze option.

Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at

Barbeque Wrapped Chicken Tenders


  • 1 pound chicken tenders, about 10 tenders

  • 10 slices center cut bacon

  • 1/2 cup barbeque sauce (I use Sweet Baby Ray’s Original), additional for dipping

  • 1/4 cup brown sugar

  • 1 teaspoon chili powder


Preheat oven to 350 degrees. Line a baking sheet with foil and top with cooling rack. Wrap each tender in a piece of bacon. Use a pastry brush to brush all sides of each tender with barbecue sauce. Place them on the rack. Combine the brown sugar and chili powder in a small dish and stir until mixed. Sprinkle this mixture over the tenders. Bake for 30 minutes. Remove from oven. Turn on the broiler setting of the oven and put in the tenders. Broil for two minutes or until the bacon is crisp. Dip in barbeque square. 

Bacon Cheeseburger Slider Bake


  • 1 package (17 ounces) Hawaiian sweet rolls

  • 2 cups shredded cheddar cheese, divided

  • 1 pound ground beef

  • 1/2 cup chopped onion

  • 1/2 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained; or to taste

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • Salt and pepper, to taste

  • 12 bacon strips, cooked and crumbled


  • 1/2 cup (1 stick) butter, cubed

  • 2 tablespoons packed brown sugar

  • 2 teaspoons Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1 tablespoon sesame seeds


Preheat oven to 350 degrees. Without separating rolls, cut the rolls horizontally in half; arrange bottom halves in a greased 13x9-in. baking pan. Sprinkle rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes.

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes. Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes.

Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165 degrees.