Then someone else had brought some what tasted like beef jerky wrapped in bacon with a tooth pick. The meat had a sweet glaze. I HAVE to find a recipe for them too.

I thank you in advance for your help.
June

This isn't beef, but could vaguely pass for chicken jerky wrapped in bacon! I think they are pretty good.

Sweet Chicken Bacon Wraps
Recipe courtesy Paula Deen
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Here are some you may like:

Buffalo chicken dip

3 8-oz. pkgs. Cream cheese
1 lb. finely chopped cooked chicken breast
12-16 oz. cubed Velveeta cheese
1 & 1/2 sticks butter
1 cup hot sauce, not Tabasco

Melt butter and add hot sauce. Microwave cheeses on high until
Velveeta and cream cheese are melted, stir until smooth. Add the
hot sauce mixture, stir until smooth. Last add chicken and stir
well.

Serve with chips or those chicken cocktail crackers are good with this.

FRUIT DIP
1 large box of instant vanilla pudding
1 cup milk
2 tablespoons orange juice
2-1/2 teaspoons imitation rum
1 small whipped topping

Prepare pudding with milk. Mix all other ingredients. Chill and serve with your favorite fruit.

EASY SHRIMP DIP

Rinse 1 can deveined shrimp in cold water and drain well. Mash the shrimp with fork.
Add to 1/2 cup good mayo to the shrimp and mix in lightly. Add 1/4 teaspoon of garlic powder, then add up to 1/2 cup more of mayo until you have a nice dipping sauce.
Cover, and chill a couple of hours.

TUNA DIP
1 (12 1/2-ounce) can tuna, drained
1 1/2 to 2 jalapeño chilies, seeded
1 (1-inch) piece green onion (green part only)
1 (1-inch) piece of celery
1/4 to 1/2 cup mayonnaise
Salt, pepper to taste
3 to 4 leaves cilantro, chopped

Place tuna, jalapeños, green onion and celery in food processor or blender. Pulse several times but do not puree.

Add mayonnaise, salt and pepper and blend to combine.
Garnish with cilantro leaves.

Serve with tortilla chips

ARTICHOKE DIP
1 can artichoke hearts (non-merinated)
1 can (4 oz.) diced chiles
1 c. shredded cheddar cheese
1 c. mayonaise

Chop artichoke hearts medium fine
mix all ingredients together
Place in baking dish, and heat for about 20-25 minutes at 350 degrees

Serve with crackers or slices of bread

PINA COLADA DIP

1 1/2 cups cream cheese

1 & 1/4 cups pineapple chunks
3/4 cup pina colada mix

1/2 cup maraschino cherries, halved

1/2 cup sour cream

In a blender combine cream cheese, pina colada mix, and sour cream and blend until smooth.
Place mixture into a mixing bowl and fold in the pineapple chunks and maraschino cherry halves.
Refrigerate until well chilled.

Serve with fruit

Makes about 2 cups

SUN DRIED TOMATO DIP
From the Barefoot Contessa

1/4 cup sun-dried tomatoes in oil ( about 8 tomatoes) , drained and chopped
8 ounces cream cheese, room temperatur
1/2 cup sour cream
1/2 cup mayonnaise ( NOT Miracle whip )
10 dashes tabasco sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 scallions, thinly sliced, ( white and green part )

Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in food processor fitted with a metal blade. Add the scallions and pulse twice. Serve dip at room temperature.
I usually make this the day before I am going to serve it. Take out of refgr. about 1 hour before serving. I like to serve this with toasted bagel chips.

CHILI DIP (an old standard, but good & quick)

2 cans Hormel Chili, with no beans
1/4 cup green onions, chopped fine
1/2 tsp garlic powder
1 8oz block pepper jack cheese or sharp cheddar
1 large bag Scoops Freetoes chips
Heat the 2 cans of chili in a medium sauce pan
Add onion, garlic powder or whatever seasoning you like
Cut the cheese into small chunks so it melts faster.
Add cheese to the warm chili and stir until the cheese melts, and everything is heated through.

Serve in a heated dish with the Freetoe chips ot tortilla chips. This is really good with home made chips, lightly salted & warm.

Good luck on finding the recipe!

When Pigs Fly

1 pack Lit’l Smokies
1 lb. pack of bacon.
½ cup brown sugar (or to taste)
¼ cup pineapple juice

Directions:

Cut bacon into half or third pieces depending on thickness and length of bacon slices. You need enough bacon to wrap and overlap a little bit. Use a toothpick pierced through each Little Smokie to hold the bacon in place. Pour pineapple juice in bottom of casserole dish 9 x 11. Place Little Smokies in casserole dish. Sprinkle brown sugar over top. Refrigerator overnight so that the sauce gets cold and thick over the wieners. Right before serving, bake at 350 degrees F for around a half hour or until the cocktail sausages are hot with a browned crust on top.

Hot Crab Dip

8 oz. cream cheese
1 can (6-1/2 oz) crab meat
2 Tbsps chopped onion
1 Tbsp milk
1 Tbsp prepared horseradish (not the creamy kind)
1/4 tsp salt
1/4 tsp pepper
Slivered toasted almonds

Blend all ingredients & place in baking dish. Heat in oven at 375 degrees for 15 minutes. Serve with thin baguette slices.

OVEN SEAFOOD SPREAD

12 oz cream cheese, softened
1/3 cup minced green pepper
1/3 cup chopped green onion (or regular onion)
2 Tbsps lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp salt
1 clove minced garlic
6 oz can snow crabmeat, drained
4-1/4 oz can small shrimp, drained
6-1/2 oz can minced clams, drained
1/4 cup slivered almonds

In medium bowl, blend first seven ingredients. Stir in seafood. Turn mixture into 1 qt. ungreased casserole or oven-proof serving dish. Sprinkle with almonds. Bake at 350 degrees for 30 minutes, or until bubbly. Serve hot with crackers.

source: internet??

Creamy Crab Dip

one 8 oz container sour cream
4 oz cream cheese at room temp
3 scallions, white & tender green parts finely minced, (darker green parts finely minced & reserved for garnish)
1 tablespoon fresh lemon juice
5-6 drops hot sauce or to taste
Splash of Worcestershire sauce
Two 6 oz cans crabmeat, well drained or 12 oz fresh crabmeat picked through for shells & cartilage.

Crackers and/or Melba toast for serving

Combine sour cream and cream cheese in food processor & process until smooth.

Transfer the sour cream mixture to a large bowl and stir in the white and light green scallions, lemon juice, hot sauce and Worcestershire, blending well. With a rubber spatula gently fold in the crabmeat. Transfer to a serving bowl, cover and refrigerate for 1-2 hours until chilled.

Sprinkle the reserved scallion greens over the top of the dip and serve with crackers.

Source: "Let’s Party Cookbook"