Blue Bacon Stuffed Mushrooms

 Prep Time:  5 minutes    Cook Time:  33 minutes    Total Time:  35 minutes

Serves 3

Yield: 6 mushrooms

3 strips bacon

6 large mushrooms

1 Tbsp butter

1/2 onion, diced

1 clove garlic, sliced

3 oz cream cheese

3 oz blue cheese

1/3 cup bread crumbs

1.  Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms.  Set caps aside, and chop stems.

2.  Add butter to skillet with bacon grease.  When melted, stir in mushroom stems, onion, and garlic.  Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.

3.  Preheat oven to 350 degrees.  Spray a small baking dish with cooking spray.

4.  Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs.  Blend on low until ingredients are roughly chopped and evenly combined.  Stuff cheese mixture into mushroom caps and place into prepared baking dish.

5.  Bake in preheated oven until bubbly and lightly browned, 10-15 minutes.

Bacon and Date Appetizer

 Prep Time:  30 minutes    Cook Time:  5 minutes    Total Time:  35 minutes

Serves 6

1 (8oz) package pitted dates

4 oz almonds

1 lb sliced bacon

1.  Preheat the broiler

2.  Slit dates.  Place one almond inside each date.  Wrap dates with bacon, using toothpicks to hold them together.

3.  Broil 10 minutes, or until bacon is evenly brown and crisp.

Crescent Breakfast Ring

 8 slices bacon

6 large eggs

1/3 cup chopped chives, plus more for garnish

1 Tbsp garlic powder

Kosher salt

 ground black pepper

1 tube crescent rolls

1 cup shredded Cheddar

1/2 cup shredded mozzarella

1 egg, beaten with 1 Tbsp water (for egg wash)

1.  Preheat oven to 375 degrees.  In a large skillet over medium heat, cook bacon.  Transfer to a paper towel-lined pate.  Drain half the fat from skillet.

2.  In a large bowl, whisk eggs with chives and garlic powder.  Season with salt and pepper.  Add to skillet and scramble.

3.  Line a large baking sheet with parchment paper.  Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment.  Place a slice of cooked bacon on top of each crescent roll.  Top ring with cheddar and scrambled eggs, then with mozzarella.  Season with more pepper.

4.  Gently roll up.

5.  Brush with egg wash and bake until golden, 10 to 15 minutes, Garnish with more chives. Serve.

Bacon Ranch Chicken Enchiladas

 cooking spray

2 Tbsp olive oil

1/4 cup chopped yellow onion

1/2 rotisserie chicken, chopped

1/4 cup crumbled cooked bacon

2 Tbsp roasted garlic

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic power

1 bunch green onions, chopped

2 Tbsp ranch dressing

2 Tbsp sour cream

15 (6 inch) corn tortillas, or more to taste

2 cups shredded Cheddar-Monterey Jack cheese blend

1 cup mild enchilada sauce

 

1.  Preheat the oven to 450 degrees.  Spray a 9x12 brownie pan with cooking spray.

2.  Heat olive oil in a large skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in chicken, bacon, and roasted garlic.  Season with salt, pepper, and garlic pwder. Stir in green onions.

3.  Mix ranch dressing and sour cream together in a small bowl.  Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

4.  Hold 1 tortilla and spoon 2 Tbsps chicken mixture across the middle.  Sprinkle 1 Tbsp Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up.  Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll.  Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

5.  Pour enchilada sauce on top of filled tortillas to cover without drowning them.  Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

6.  Bake in the preheated oven until bubbly on top, about 15 minutes. 

Serves 6

BLT Bites

 1/2 cup mayo

4 oz softened cream cheese

crumbled bacon

1/4 tsp each of salt and pepper 

1 tsp minced garlic

1 tsp lemon juice.

6 slices of white bread, cut out circles with a large and small biscuit cutter

cherry tomatoes, halved

 lettuce., cut into small pieces

 

In a bowl mash together mayo and cream cheese with a fork.   Add crumbled bacon, salt, pepper, minced garlic and lemon juice.  Set aside. Spread cream cheese mixture on bread circles.  Top with 2 cherry tomato halves and a small piece of lettuce.  Put on a platter and Serve.

Recipe:  my buttered home

Grilled Hawaiian Bacon Chicken (Sunshine Chicken)

 2 lbs chicken ( cut into tender loins or just get tender loins)

12 oz bacon

 

Marinate:

1/2 cup pineapple juice

1/2 cup orange juice

1/2 cup brown sugar

1/4 cup mustard

 

In a small bowl whisk the marinate ingredients.  Take out 1/4 cup and set it aside for basting the grilled chicken) 

Wrap bacon around the chicken tender loins overlapping if needed.  Secure with 2 toothpicks.  Place bacon wrapped chicken on a baking dish with sides.  Drizzle marinate on top of chicken . Marinate for 2-6 hours in the refrigerator.

Grill on indirect heat on the outdoor grill or inside. It should have a nice char and bacon cooked when ready.  Serve.

 

Recipe:  the buttered home

German pasta

 Rotini noodles

pkg bacon, cut up and cooked

Swiss cheese, grated

Maggi seasoning

Cook noodles according to pkg directions. Combine with bacon and Swiss cheese.  Sprinkle Maggi on top to season.  Mix together and Serve.  

Potato Salad with Bacon

 1 1/2 bags (24 oz)  small potatoes, boil until tender

1/4 - 1/2 cup mayo

1/4 - 1/2 cup sour cream

salt 

pepper

1/2 tsp dill

1/2 tsp garlic powder

1/2 tsp onion powder 

4 stripes cooked crispy bacon, break into small pieces

Cook potatoes and bacon, Set aside.  In a small bowl make the sauce adding mayo, sour cream, salt, pepper, dill, onion powder and garlic powder. Pour sauce on top of the potaoes and bacon.  Fold in gently to mix. Serve.  

Recipe:  Home with Cristy

Layered Green Salad

 Romaine lettuce

frozen peas (1/2 bag)

1 green bell pepper, chopped

3 green onions, chopped

grated cheddar cheese

4 bacon strips, cut into small pieces

Dressing:

1 cup mayo

4 Tbsp sugar

2 Tbsp white vinegar

Put all ingredients into a large bowl.  In a smaller bowl combine the dressing.  Just before serving add the dressing to the salad on individual plates so it won't get the salad soggy.

Recipe:  Brenda Gantt

Bacon Pea Salad

 4 cups frozen peas (about 16 oz), thawed

1/2 cup shredded sharp cheddar cheese

1/2 cup ranch salad dressing

1/3 cup chopped red onion

1/4 tsp salt

1/4 tsp pepper

4 bacon strips, cooked and crumbled

 

 Combine the first 6 ingredients; toss to coat.  Refrigerate, covered, at least 30 minutes.  Stir in bacon before serving.

Serves 6

Bacon, Pea and Goat's Cheese Frittata

 olive oil, for frying

6-8 slices of smoked bacon, chopped into bit-sized pieces

1 red pepper,sliced

3 green onions, trimmed and sliced diagonally

frozen peas

handful of basil, leaves roughly chopped

 goat's cheese 

8 eggs, beaten 

3-4 Tbsp grated Parmesan cheese

freshly ground black pepper

1.  Preheat oven to 350 degrees.

2.  Heat  oil in a Cast Iron skillet  and fry bacon for 2-3 minutes.  Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.  Add the green onions and sweat for 4-5 minutes until everything is tender.  Stir in the peas and heat through.  Sprinkle in the basil, roughly mixing it through the vegetables.  Cut one of the goat's cheeses into chunks and scatter on top.

3.  Heat the grill on its highest setting.

4.  Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper.  Pour into the skillet over the vegetables and gently shake over a medium heat.  As the frittata begins to set at the bottom, grate the remaining goat's cheese on top and season with pepper.

 

Recipe: Gordon Ramsey

5.  Place the skillet in the  hot oven for 40  minutes until cooked through and golden on top

6. Using a paring knife loosen up the sides.  Turn the frittata upside down to get out of the pan and cut into wedges to serve,

Home Fried Radishes with Bacon

 6 slices bacon

radishes (16 oz bag), slice into small cubes, diced

1/2 cup onion, chopped

Cook bacon.  Set aside.  In skillet with bacon grease add radishes.  Cook on medium- high heat for 10 minutes. Add onions, salt and pepper.  Turn heat down to medium and cook 10 more minutes.  Add back the bacon.  Stir together and set on a paper towel lined plate.  Serve as a side with eggs for breakfast.

Crock Pot Vegetable Soup with Bacon

 4 thick-cut bacon slices, cut into 1/2 inch pieces

1 1/2 lbs baby Yukon Gold potatoes, halved

1 1/2 cups chopped yellow onion (from 1 medium onion)

1 cup 1/4 inch thick carrot slices (from 3 medium carrots)

1 cup dried navy beans

3/4 cup 1/4 inch thick parsnip slices (from 2 medium parsnips)

3/4 cup 1/4 inch thick celery slices (from 2 stalks)

6 cups chicken broth

1 Tbsp minced garlic (from 3 garlic cloves)

1/2 tsp black pepper, plus more for garnish

1/4 tsp Kosher salt

3 cups chopped curly kale (from 1 bunch)

1 Tbsp fresh lemon juice (from 1 lemon)

fresh thyme leaves

1.  Cook bacon in microwave until crisp, Crumble bacon.

2.  Place potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, pepper, salt, and bacon in a 5 to 6 quart crock pot.  Cover and cook on LOW until potatoes and beans are tender, 5 1/2 to 6 hours.

3.  Uncover and stir in kale.  Cook, uncovered, until kale is tender, about 2 minutes.  Stir in lemon juice.  Ladle soup into serving bowls, and garnish with black pepper and thyme leaves.

Serves 8

Cheesy Bacon Brussel Sprouts

 4-5 strips of bacon

1 tsp butter

brussel sprouts, cut in half

salt and pepper

garlic powder

1/4 cup heavy cream

shredded Parmesan cheese

shredded Mozzarella cheese

Cut up bacon into small pieces and cook in an Cast Iron skillet.  Set aside.  Add butter but keep some bacon grease and brussel sprouts, salt, pepper and garlic powder.  Cook until brussel sprouts begin to golden brown. Add heavy cream and bacon and mix all together.  

Pour brussel sprouts into an oven safe dish and top with cheeses.  Bake in a 375 degree oven for 15-25 minutes or until your liking.

Spinach with Eggs and Bacon

 1/2 cup onion, diced small

1 tsp butter

1 can of spinach or couple handfuls of fresh

4-5 strips of bacon

salt

pepper

2 eggs

 

Cook bacon and set aside.  In a skillet saute the onion and salt in butter.  Add some remaining bacon grease for added flavor. Add spinach and stir. Crack into skillet 2 eggs and mix until scrambled.  Add salt and pepper. Break up the bacon into small pieces and spread on top of spinach.  (don't mix into the spinach because the warm spinach will soften the bacon and take away the crispyness)

Recipe:  Mama Joyce

Charred Brussel Sprouts with Bacon and Maple

 4-5 bacon slices

brussel sprouts, cut in half ( leave the ends attached so it does not separate)

shallots, cut small

cumin

maple syrup

mustard

salt and pepper

chives, chopped fine

 

Using a cast iron skillet cook the bacon first.  Set aside.  In skillet with remaining grease place each brussel sprout cut side down covering the entire skillet.  Cook on high heat for a couple of minutes to start the char.  Add salt and pepper. Move the brussel sprout in the skillet to a 450 degree oven for 10-15  minutes to continue to char.  

Spoon out brussel sprouts into a bowl. Set aside.  In the empty skillet add shallot, cumin, maple syrup, mustard, salt and pepper.  Stir together and cook just for a few minutes. Add the brussel sprouts and chives.  Mix together.  Lastly cut up the bacon into small pieces and add the the brussel sprouts.  Mix and Serve.

Recipe:  GZ

Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

Dressing:

1/2 cup (4 oz)  cream cheese

1/4 cup chopped shallots

1/4 cup mayonnaise

2 Tbsp sour cream

2 Tbsp Dijon mustard

2 Tbsp lemon juice

1 Tbsp white wine vinegar

3/4 tsp black pepper

1/2 tsp kosher salt

 

Salad:

8 oz uncooked large elbow macaroni 

2/3 cup fresh green peas (or frozen)

2/3 cup finely diced red bell pepper

2/3 cup finely diced red onion

1/2 cup thinly sliced green onions

1/4 cup chopped fresh flat-leaf parsley

1/2 tsp grated lemon rind

3 bacon slices, cooked and crumbled

1.  To prepare dressing, combine first 9 ingredients and mix.  Cover and chill.

2.  To prepare salad, cook pasta according to package directions; add peas during the last 3 minutes of cooking time.  Drain; rinse with cold water.  Drain.  Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl.  Toss pasta mixture with half of dressing.  Cover an chil until ready to serve.  Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

Carmelized Bacon Twists

 1/2 cup packed brown sugar

2 tsp ground cinnamon

1 lb bacon strips

1.  Preheat oven to 350 degrees.  Line a baking pan with foil.

2.  In a shallow bowl, mix brown sugar and cinnamon.  Cut bacon strips crosswise in half; dip in sugar mixture to coat.  Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes

 

Freeze option:  Freeze cooled bacon twists in freezer containers, separating layers with waxed paper.  If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350 degree oven before serving.

Rigatoni Pasta with Meat Sauce

 6 slices of bacon (put in freezer on a baking pan for 20 minutes to cut easier)

oil

1 lb ground beef

1 onion, chopped

3 garlic cloves, chopped

thyme

tomato paste

vegetable broth and wine vinegar

canned whole tomato (squeeze to crush tomatoes)

parsley or basil

2 tsp butter

grated Parmesan cheese

Rigatoni Pasta

 

In a skillet on med/high heat ad 2 oz olive oil. Add onions and garlic. Add dried thyme and tomato paste.  Add broth and vinegar. Add canned tomato, pepper, and a splash of water.  Put lid on top for 45 minutes to 1 hour.

Cook pasta in boiling salted water. After an hour put pasta directly into the sauce and 2 to 3 ladles of pasta water. Add parsley or basil, chopped and a pat of butter.  Add grated Parmesan cheese and serve.

Baked Farro and Butternut Squash

 6 slices of bacon 

1/2 cup onion, chopped

1 Tbsp butter

1 Tbsp olive oil

2 tsp fresh thyme

2 tsp salt

1 tsp pepper

1 1/2 cups pearled farro

3 cups chicken stock, heated to a simmer on stove top

3 cups butternut squash, cut into 1 inch pieces

1/2 cup Parmesan cheese, grated into long shreds

 

In a 375 degree oven for 25 minutes cook bacon on a baking sheet with a wire rack. Meanwhile, saute onion in butter and olive oil in a pot on the stove top.  Add fresh thyme, salt and pepper.  Add the pearled farro and bring to a simmer.  

Add in the warm chicken stock and then the butternut squash. Put on lid and bake for 20 minutes in the oven. Cut up the cooked bacon and add to the pot along with Parmesan cheese.  Return back to oven for 20 minutes with the lid off.

 

Recipe:  Ina Garten