1/2 cup butter, softened
2 cups (8 ounces) shredded sharp cheddar cheese (I like to use Sweetwater Valley cheese)
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
5 slices bacon, cooked, drained, crumbled (I use Allan Benton's bacon)
4 T. jam of your choice (spicy jams work well) I like to use "Strawberry Mustard" from Century Harvest Farms.
More jam for dipping (if desired)

Presented by Amy Campbell, Tennessee Farm Table