Tag Archives: bacon

THREE DAYS OF DIPS – DAY THREE – BOUNTIFUL BACON

01 Wednesday Feb 2017

Posted by in Appetizers, Recipes

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BACON CHEESE DIP

bacon cheese dip

2 (8-ounce) packages cream cheese

1 (8-ounce) container sour cream

5 ounces Romano cheese

5 ounces Parmesan cheese

12 ounces bacon, cooked and crumbled

Mix all ingredients well. Bake at 350F until bubbly.

Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends

The Bandits, New Richmond, Ohio, 2005

WARM BLUE CHEESE AND BACON DIP

warm blue cheese and bacon dip

7 bacon strips, chopped

2 garlic cloves, minced

1 (8-ounce) package cream cheese, softened

1/4 cup half-and-half

1 cup crumbled blue cheese

2 tablespoons minced chives

3 tablespoons coarsely chopped smoked almonds

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute garlic in bacon drippings for 1 minute, transfer to a bowl. Add cream cheese and half-and-half, beat until smooth. Stir in the blue cheese, chives and bacon.

Transfer to a baking dish, cover and bake at 350F for 25 minutes. Uncover and bake 5 to 10 minutes longer or until lightly browned. Sprinkle with almonds.

Enjoy!

WARM BACON CHEESE DIP

warm bacon cheese dip

8 strips bacon

1 (8-ounce) package cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded parmesan cheese

1/3 cup mayonnaise

3 green onions, thinly sliced

1 teaspoon garlic powder

1/2 teaspoon onion powder

Heat the oven to 350F. Coat an 8-inch square baking dish with cooking spray.

Cook the bacon to the desired crispness and crumble.

In a medium bowl, mix together the bacon, cream cheese, cheddar cheese, parmesan cheese, mayonnaise, 2 of the green onions, garlic powder and onion powder. Spread mixture in the prepared pan. Bake for 10 minutes. Top with the remaining green onion, bake for an additional 5 minutes.

Remove from the oven and serve.

Enjoy!

Recipe adapted from Six Sisters Stuff

www.sixsistersstuff.com/

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HOUSE SALAD WITH COTTAGE CHEESE DRESSING and RICOTTA STUFFED SHELLS

15 Thursday Dec 2016

Posted by in cheese, Recipes

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After being gone for a week over Thanksgiving, I discovered an abundance of cottage cheese in the refrigerator, extremely close to expiring.

Not wanting to waste one of my husbands favorite breakfast foods, I sought recipes that would incorporate as much of the fresh cheese curds as possible.

HOUSE SALAD WITH COTTAGE CHEESE DRESSING

house salad with cottage cheese dressing

1 (10-ounce) package fresh spinach

1 head iceberg lettuce

8 ounces fresh mushrooms, sliced

1/2 pound bacon, crisped and chopped

Cottage Cheese Dressing (see below)

Chop the lettuce into bite-size pieces. Toss the greens with the mushrooms, bacon and dressing.

COTTAGE CHEESE DRESSING

1/4 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

2 tablespoons finely chopped green onion

1/3 cup cider vinegar

1 cup vegetable oil

1/2 pint large-curd cottage cheese

Combine all ingredients in the bowl of a food processor, pulse to blend.

Enjoy!

Recipe adapted from The Junior League Celebration Cookbook, 2000

RICOTTA STUFFED SHELLS

ricotta stuffed shells

1 (12-ounce) package jumbo pasta shells

2 eggs, lightly beaten

1 (15-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

4 cups shredded cheddar cheese

2 cups grated parmesan cheese

1 tablespoon dried Italian seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 (28-ounce) jar pasta sauce

1 (8-oounce) package fresh mushrooms, diced

Heat oven to 350F.

Bring a large saucepan of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente, drain.

In a large bowl, combine the eggs, ricotta, cottage cheese, 2 cups of the cheddar cheese, 1 cup of the parmesan cheese, Italian seasoning, salt and pepper, stirring until well combined. Spoon the ricotta mixture into the pasta shells. Place in a 13-by-9-inch baking dish.

In a medium bowl, combine the pasta sauce, mushrooms, and the remaining 1 cup parmesan cheese pour over the stuffed shells. Top with remaining 2 cups cheddar cheese. Bake for 50 to 60 minutes or until edges are bubbly.

Enjoy!

Recipe adapted from Six Sisters’ Stuff

www.sixsistersstuff.com/

GREEN BEANS Y’ALL WONT BELIEVE and ARKANSAS GREEN BEANS

02 Saturday Jul 2016

Posted by in Recipes, Side Dishes

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I recently experimented with two canned green bean, bacon dishes, both which were baked in the oven. Cooking one lot because I can never resist trying a recipe that someone is so excited about they declare it in the title and the second batch for friends and family at our lake house, to accompany the grilled chicken I had prepared for dinner.

GREEN BEANS Y’ALL WONT BELIEVE

green beans yall wont believe

1/2 pound bacon, chopped into bite-sized pieces and fried, reserving 3 tablespoons grease

6 cans whole green beans, drained (I used less)

6 tablespoons sugar

6 tablespoons white vinegar

2 packages slivered almonds

Place drained green beans in a casserole dish. Mix 3 tablespoons bacon grease with sugar and vinegar over medium heat until sugar dissolves and mixture is heated through. Sprinkle bacon on top of green beans, then pour liquid mixture on top and garnish with slivered almonds. Bake at 325F for 25 to 30 minutes.

Enjoy!

Recipe adapted from A Little Salty With The Sweet (from the adorable Sophie Hudson), 2013

boomama.net/

ARKANSAS GREEN BEANS

arkansas green beans

2 (15-ounce) cans green beans, drained

8 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

1 1/2 teaspoons garlic powder

Heat oven to 350F. Place the drained green beans in a 9-by-13-inch baking pan.

Cook bacon about half way, chop and place on top of green beans.

Combine the brown sugar, melted butter, soy sauce and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered for 40 minutes.

Enjoy!

Recipe adapted from The Dining Guide, April 2016

www.nwaonline.com/dining/

 

CARBONARA and SPAGHETTI WITH EGGS AND BACON

23 Tuesday Feb 2016

Posted by in Pasta, Recipes

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My kids love breakfast for dinner – and it doesn’t get much better than bacon and eggs gently combined with pasta. Ideal for a quick meal, easily and promptly assembled after getting back into town from a tiring day of travel or following a long and busy every-day.

CARBONARA

carbonara

1 1/2 tablespoons olive oil

freshly ground black pepper

salt

16 ounces spaghetti

7 ounces pancetta, chopped

3 eggs at room temperature

1/2 cup grated parmesan

1/2 cup grated pecorino romano

Place a large pot of lightly salted water over high heat and bring to a boil. Add pasta and cook according to package directions until just al dente. Drain, reserving 2 cups pasta water.

Meanwhile, in a medium bowl, whisk together eggs and cheeses until well combined. Season with a pinch of salt and lots of black pepper.

Heat oil in a large skillet over medium heat. Add pancetta and saute until just beginning to crisp, 5 minutes.

Reduce heat, add drained pasta and toss to combine and finish cooking. Off heat, toss in egg-cheese mixture and add just enough reserved pasta water to form a creamy sauce. Serve tossed with more grated pecorino and pepper.

Enjoy!

Recipe adapted from The Wall Street Journal, January 2016

www.wsj.com/public/page/magazine-food.html

SPAGHETTI WITH EGGS AND BACON

spaghetti with bacon and eggs

8 ounces uncooked spaghetti

4 eggs

3/4 cup cream

1/2 cup grated parmesan cheese

1/2 pound bacon, cooked and chopped

Cook spaghetti according to package directions. In a small saucepan, whisk eggs and cream until blended. Cook over low heat, stirring constantly until thickened and cooked through. Remove from heat, stir in the cheese. Drain spaghetti, return to pot. Add sauce and bacon, toss to combine. Season to taste with salt and pepper and serve topped with additional cheese if desired.

Enjoy!

 

 

BREAKFAST BAKE

21 Sunday Feb 2016

Posted by in Breakfast & Brunch, Recipes

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Lovely for a serene Sunday!

BREAKFAST BAKE

14 slices bacon, cooked and chopped (I used turkey bacon)

!4 ounces frozen hash browns, thawed

1 cup sharp cheddar cheese, shredded

6 eggs

1 cup milk

2 green peppers, chopped

6 ounces mushrooms, sliced

salt and freshly ground black pepper

paprika
Heat oven to 350F.
Cook the bacon, drain and chop. Place into a large mixing bowl, add the thawed hash browns, salt and half of the cheese. Mix well and place into a 9 by 13 baking dish.
In a separate bowl, combine the milk and eggs until thoroughly mixed. Stir in the green peppers and mushrooms and season to taste with salt and pepper. Pour over mixture in the baking dish. Sprinkle with paprika.
Bake for 45 to 50 minutes, or until golden brown. Remove from oven and immediately top with remaining cheese.
Enjoy!

Recipe adapted from The Dining Guide, September 2013
www.nwaonline.com/dining/‎

JAILHOUSE ROCKS

30 Saturday Jan 2016

Posted by in bars and cookies, Recipes

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My son is taking ukulele lessons and one of the songs he recently learnt was “I can’t help falling in love with you”, igniting a passion for the music of Elvis Presley. I do find it comical that this performer, who was seen by some as “a definite danger to the security of the United States” and “unfit for family viewing”, is now someone I encourage my young Son to watch and be inspired by.

While researching the life story of Elvis Presley further with my eager 9 year old, we discovered January was the month of his birth, that he was a dedicated student of karate and that his father had spent time in jail for writing a bad check, but what really captivated my Son, was a description of the singers favorite sandwich. So for dinner the following evening, I browned a Peanut Butter, Banana and Bacon creation in a little butter, and made cookies for dessert.

peanut butter and banana and bacon sandwich

JAILHOUSE ROCKS

jailhouse rocks

1 cup butter

2 1/2 cups sugar

4 eggs

3 cups flour

1 teaspoon baking soda

1 tablespoon vanilla extract

1 cup candy-coated chocolate pieces

2 cups chocolate chips

Heat oven to 365F.

In a medium bowl, cream together the butter and sugar. Stir in the eggs one at a time, then stir in the vanilla. Add the flour and baking soda, mix until just combined. Stir in the candy-coated chocolate pieces and the chocolate chips.

Drop by tablespoonfuls onto a cookie sheet lined with a non-stick baking mat. Bake for  8 to 10 minutes.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/recipe/15332/jailhouse-rocks/

CHIPOTLE SHRIMP TACOS

11 Monday Jan 2016

Posted by in Mexican, Recipes

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The Golden Globe awards completely passed me by this year. I was catching up on the  papers and realized I had missed all the glitz and glamour happening across the country, without so much as sipping a celebratory glass of bubbles.

Our family could be found sitting around the kitchen table inelegantly devouring spicy Chipotle Shrimp Tacos after welcoming my Son and Husband back from a weekend camping trip. While everyone else, better informed and more aware were discussing best dressed on the Red Carpet, menus, and recognizing excellence in film and television.

CHIPOTLE SHRIMP TACOS

chipotle shrimp tacos

12 corn tortillas

6 ounces bacon, chopped

1/2 cup chopped onion

2 1/2 pounds raw large shrimp, peeled and deveined

2 chipotle peppers in adobo sauce

2 limes sliced into wedges

accompaniments such as lettuce, cilantro, sour cream, avocado

Heat a skillet over medium heat. Cook bacon, stirring frequently, until evenly brown and crisp, about 6 minutes. Add onion to the skillet and cook until translucent, 4 to 5 minutes. Add shrimp and cook until pink and just cooked through, 3 to 4 minutes. Stir in chipotle peppers.

Fill warmed tortillas with shrimp mixture, serve with lime wedges and accompaniments as desired.

Enjoy!

Recipe adapted from Allrecipes, April/May 2015

allrecipes.com/

MINI MEATLOAVES WITH CHILI SAUCE

10 Tuesday Nov 2015

Posted by in Beef, Recipes

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Forming the mixture into individual portions gives this comforting meal a little elegance and charm.

MINI MEATLOAVES WITH CHILI SAUCE

mini meatloaves

cooking spray

1 onion, chopped

1/3 cup fresh parsley leaves

4 slices of bacon, coarsely chopped

4 garlic cloves, minced

2/3 cup old-fashioned oats

1/4 cup boiling water

1 1/4 pound ground beef

3 eggs

salt and freshly ground black pepper

3/4 cup chili sauce

Heat oven to to 400F.

Spray a rimmed baking sheet with cooking spray and set aside.

Pulse the onion, parsley, bacon and garlic in a food processor until finely chopped.

In a large bowl, combine the oats and boiling water, stirring to combine. Add the onion mixture, beef, eggs, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and mix well by hand.

Shape the mixture into 4 small loaves on the prepared baking sheet. Brush 1/2 cup of the chili sauce over the top, and bake until cooked through, about 20 minutes.

Turn the broiler on high, brush the loaves with the remaining 1/4 cup chili sauce, and broil until browned in spots, about 2 minutes.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2015

www.finecooking.com/

STUFFED PATTY PAN SQUASH

14 Monday Sep 2015

Posted by in Recipes, Vegetables

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My husband returned from the Farmers Market with a pile of produce, including Patty Pan Squash, which I had never cooked before. I looked up recipes, which all sounded fabulous, but settled on the one loaded with cheese and bacon.

STUFFED PATTY PAN SQUASH

stuffed patty pan squash

6 patty pan squash

6 slices bacon, cooked and chopped

1/2 cup onion, diced

1 garlic clove

1/4 cup parmesan cheese

salt and pepper

Heat oven to 350F. Bring an inch of water to a boil in a saucepan over medium high heat. Add squash, cover and cook for 10 minutes.

Drain and slice off the top stem of the squash. Scoop out the centers of the squash and reserve (I discarded the seeds). Combine the reserved squash with the bacon, onion, garlic and parmesan, season with salt and pepper.

Stuff each squash with the mixture and place them in a baking dish. Cover with foil. Bake for 15 minutes or until the squash are heated through and the cheese is melted.

Enjoy!

Recipe adapted from Food.com

http://www.food.com/recipe/stuffed-patty-pan-squash-246785

DELUXE MEAT LOAF

20 Thursday Aug 2015

Posted by in Beef, Recipes

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My daughter requested Meat Loaf for a back to school dinner. The ease of preparing this comforting dish, and the vegetable filled recipe convinced me to prepare her choice for a quick, convenient and delicious week night meal.

DELUXE MEAT LOAF

deluxe meatloaf

2 stalks celery, chopped

1 carrot, peeled and grated

4 strips bacon, finely diced

4 ounces fresh mushrooms, diced

1 green pepper, finely chopped

1/2 teaspoon each meat tenderizer, celery salt, dry mustard, dried sage, salt, black pepper and garlic powder

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 cup milk

2 eggs

1/2 cup bread crumbs

1 pound ground beef

Combine all ingredients except ground beef. Mix well. Let stand 30 minutes to an hour. Heat oven to 350F.

Add beef, mix thoroughly. Spoon into a loaf pan. Bake for 1 hour and 15 minutes.

Enjoy!

Recipe adapted from Arkansas Living, August 2015

www.aecc.com/arkansas-livin…