Carolyn Cooks!

Source: Kraft Food & Family Magazine

3 Tbsp. butter

3 Tbsp. flour

¾ C. milk

¾ C. shredded cheddar cheese

1 Tbsp. Dijon mustard

4 slices bacon, cooked and crumbled

4 eggs, separated

Preheat oven to 350. Melt butter in a medium saucepan on medium heat; stir in flour. Cook 1 minute. Gradually add milk, stirring until well blended. Cook and stir the mixture until it comes to a boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time. Beat egg whites with an electric mixer on medium speed until stiff but not dry, about 5 minutes. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups. Bake 25 minutes or until puffed and set. (You can make the part with the egg yolks the night before, and add the whites and bake the next morning.)

40 unpeeled, large, fresh shrimp

20 bacon slices

Adobo seasoning

2 C. Barbeque sauce

¼ C. honey

1 Tbsp. garlic powder

Peel and de-vein shrimp. Cut bacon slices in half cross-wise. Wrap bacon pieces around shrimp and secure with wooden picks (colored ones will stain the shrimp, use plain wooden ones.) Place on a lightly greased broiler pan rack. Broil 6 inches from heat (with electric oven door partially open) for 5 minutes on each side or until bacon is crisp. Sprinkle lightly with Adobo seasoning. Heat barbeque sauce over medium-low heat and stir in honey and garlic powder. Serve with shrimp.