Appetizers

Holiday Bacon Appetizers

7:58 AM


Holiday Bacon Appetizers 


1 package Club Crackers

1 pounds thin sliced bacon, (or more depending on how many crackers you make)

Grated Parmesan cheese

Brown sugar (optional)


Lay crackers, as many as you want, face up on a cookie sheet.  Scoop either 1 teaspoon cheese, or 1 teaspoon brown sugar on top of cracker.  Cut bacon in half.  Careful wrap one half piece of bacon around the cracker not too tightly but snugly, completely covering the cracker.  Place bacon wrapped crackers onto a baking sheet that has a rack on it.  Bake in a 250 degree oven for 2 hours.

Bacon

Chicken Stroganoff

6:30 AM




Chicken Stroganoff


4 bacon strips, diced

1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

1 medium onion, chopped

2 jars (4-1/2 ounces each) sliced mushrooms, drained

2 garlic cloves, minced

1-1/2 cups chicken broth

1/2 teaspoon salt

1/8 teaspoon paprika

Pepper to taste

2 tablespoons all-purpose flour

1 cup sour cream

Hot cooked noodles


In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. 

Bacon

Creamy Garlic Bacon Fettuccine

7:52 AM




Creamy Garlic Bacon Fettuccine

1 stick of butter
1 1/2 cups heavy cream
1/4 cup garlic powder
3/4 cup parmesan cheese
1/2 cup Romano cheese
1/2 teaspoon nutmeg
1 tablespoon black pepper
16-ounce box of dry fettuccine noodles
7 slices of center-cut bacon
1/2 sweet onion, diced

Preheat oven to 400°F. Line a sheet pan with parchment paper (foil also works). Place 7 strips of bacon on the parchment on the left side of the pan, and add diced onions to the right side of the pan. Place in the oven and cook for about 15-20 minutes. (Make sure to watch your onions and stir as needed. If the bacon completes cooking first, remove it from pan with tongs and drain it on a paper towel while the onions finish up. The onions should be lightly brown to optimize sweetness.) Cook both until done, then drain them on a paper towel when complete. When cool enough to handle, tear the bacon into pieces. Set it aside. Cook pasta in accordance with package directions. Drain the pasta when al dente. In a metal saucepan, begin melting the butter over medium-low heat. After the butter has melted, add in the heavy cream. Allow the mixture to come together in a soft bubbling boil. Add in the cheeses. Stir until everything is melted and combined. Add in the pepper, garlic, and nutmeg. Keep it on medium-low heat. The sauce will thicken. Continue to cook until the pasta is complete. Pour the cream sauce over the cooked and drained pasta. Combine. Add in the onions and bacon. Stir. Taste and add salt as needed. Bacon is naturally salty, so the amount of salt you need is a personal choice. Reserving it for the end is best. Let the pasta rest for 5 minutes. (Serves 8)

Bacon

Corn Potato Bacon Chowder

8:21 AM




Corn Potato Bacon Chowder

2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 (16 oz ) cans of corn, drained (or one 10-12oz. bag of frozen corn) 
2 (16 oz ) cans of creamed corn
4 cups of water chicken broth
1 lb bacon cooked and crumbled
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt & pepper to taste
1 (12 oz) can of evaporated milk
2 tablespoons cornstarch
3 tablespoons of butter, optional

Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker. Add just enough water or chicken stock to cover the ingredients. Cook on high 5 hours or low 7-8 hours until vegetables are softened. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving. Taste and adjust seasoning with salt and pepper to taste.



Bacon

Roadside Diner Cheeseburger Quiche

9:02 AM



Roadside Diner Cheeseburger Quiche

1 sheet refrigerated pie crust
3/4 pound ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 large eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 teaspoons prepared mustard
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese

Preheat oven to 375 degrees. Unroll crust into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared crust. In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses. Bake until a knife inserted in center comes out clean, 50-60 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting. 

Bacon

Chicken Jalapeño Popper Casserole

8:00 AM



Chicken Jalapeño Popper Casserole 

Three 6-ounce boneless skinless chicken breasts
4 tablespoons olive oil 
2 teaspoons chili powder 
1 teaspoon ground cumin 
Kosher salt and freshly ground black pepper
6 jalapeno peppers, stemmed, halved and seeded 
6 slices thick-cut bacon  
8 ounces cream cheese, at room temperature
1 cup grated Cheddar cheese 
1/2 cup sour cream 
1/4 cup chicken stock 
1 teaspoon sweet paprika 
1/2 cup fried jalapenos, such as French's Crispy Jalapenos
1/2 cup panko breadcrumbs 
2 tablespoons salted butter, melted 

Preheat the oven to 375 degrees F. Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil. On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes. Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed. Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos. In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

Bacon

Bacon Pot Pie

8:00 AM



Bacon Pot Pie

1 pkg. ready made pie crust
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside. Line a 9-in. deep-dish pie plate with one of the shells. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Place second shell over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet. Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Bacon

Warm Bacon Cheese Spread

9:00 AM




Warm Bacon Cheese Spread

1 round loaf (1 pound) sourdough bread
1 package (8 ounces) cream cheese, softened
1-1/2 cups (12 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
3/4 pound sliced bacon, cooked and crumbled
1/2 cup chopped green onions
Assorted crackers

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside. In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24x17 in.). Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.

Alfredo

Chicken-Bacon-Ranch Baked Penne

7:30 AM




Chicken-Bacon-Ranch Baked Penne

1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken 
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired

Heat oven to 350°F. Grease or spray 13x9-inch pan. In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly. Sprinkled 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz). Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Bacon

Bacon Cheeseburger Slider Bake

1:00 PM


BACON CHEESEBURGER SLIDER BAKE RECIPE

2 packages (12 ounces each) Hawaiian sweet rolls
4 cups shredded cheddar cheese, divided
2 pounds ground beef
1 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon pepper
24 bacon strips, cooked and crumbled

GLAZE:
1 cup butter, cubed
1/4 cup packed brown sugar
4 teaspoons Worcestershire sauce
 2 tablespoons Dijon mustard

Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake 3-5 minutes or until cheese is melted.
In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir 1-2 minutes or until combined. Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour glaze over tops of rolls. Bake, uncovered, 20-25 minutes or until golden brown and heated through.