Bacon wrapped Ham-n-Cheese stuffed Rice Cakes


Makes 6-8 cakes

2 pks Lipton creamy chicken rice
Cook well done set aside, add 1 raw egg after rice cools.

3 separate 8oz laughing cow cheese flavors
1# Fresh Deli sliced Honey Ham (sliced a little thicker than usual)
2 lbs applewood smoked bacon

Side Dish
Brussels Sprout Caviar
1 quart rustic cut Brussels sprouts
1 cup drained sweet corn
1 cup rinsed black beans
1 red bell pepper finely diced
1 small purple onion finely diced
1 clove minced garlic
2 tblsp extra virgin olive oil
2 tsp salt
1 tsp cayenne pepper
1 tsp black pepper
1 tblsp apple cider conifer
1 cup Italian dressing

Mix all ingredients and allow to chill for 2 hours to soften the Brussels sprouts


Step 1
Take a slice of ham and cut into 4 quarters, begin with 1 quarter and top with an equally sliced thickness of a cheese flavor, then top with another quarter and another flavor, and
The third quarter topped with the last flavor of cheese and topped with the last quarter of ham. Should end up with ham on top and on bottom.

Step 2
Take aprox 2 cups rice and form 2 patties, placing the ham and cheese in between the two, molding the edges to completely cover the ham.

Step 3
Wrap rice cake with 2 slice bacon one direction, turn a quarter turn and wrap two more.
Pre-heat oven to 375 degrees and bake for 13 minutes.