Creamy Brussels Sprouts

Creamy Brussels Sprouts

1/2 lb bacon, cut in small pieces

1 T butter

2 lb Brussels sprouts, halved

1 small onion, minced

1 t Italian seasoning

salt & pepper, to taste

4 cloves garlic, minced

1 c heavy cream

1/2 c shredded mozzarella

1/2 c shredded Parmesan

1. Preheat oven to 400*.

2. Cook bacon in a large, oven-safe pot, over medium-high heat, until crispy. Transfer to a plate lined with paper towels.

3. Add butter, sprouts, onion, and seasonings to pot and cook for 5 minutes, stirring occasionally; add garlic and cook for another 2 minutes.

4. Pour in cream and heat until simmering; stir in cheeses and bacon. 

5. Transfer to oven and bake for 15 minutes.

Bacon Brussels Sprouts

 Bacon Brussels Sprouts

1 lb bacon, cut in small pieces

2 lb Brussels sprouts, halved

salt & pepper, to taste

1. In a large pot on medium-high heat, fry bacon until crispy; transfer bacon to a plate lined with paper towels. Add sprouts to pot and toss in bacon grease.

2. Cook, covered, for 10 minutes, stirring occasionally. Stir bacon back in and cook for an additional 3-5 minutes over medium-low heat. Add salt and pepper just before serving.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole
2 boneless, skinless chicken breasts, cut in bite-sized pieces
4 T butter, divided
salt and pepper, to taste

1 onion, diced
5 slices bacon, chopped
2 jalapenos, seeded and sliced
1/2 c mayonnaise
8 oz cream cheese, softened

1 c Cheddar cheese
1 c Parmesan cheese

1. Preheat oven to 400*.
2. Spread 3 tablespoons butter on the bottom of an 8x8 pan and sprinkle with chicken; season with salt and pepper and bake for 20 minutes, until chicken is cooked through; set aside.
3. Meanwhile, saute onion in remaining butter until softened; add bacon and jalapenos, and cook until bacon is browned; set aside.
4. In a medium bowl, combine mayonnaise and cheeses; stir in jalapeno mixture.
5. Combine jalapeno mixture with chicken and bake for another 15 minutes, until golden brown.

BLT Dip

BLT Dip
1 lb bacon, cooked and chopped
8 oz cream cheese, softened
1/4 c mayonnaise
1/4 c sour cream
1 c Cheddar cheese
1 t onion powder
1 t garlic salt
1 t paprika
1 c chopped lettuce
1 c chopped tomatoes


1. Mix about 1/3 of the bacon with the cream cheese, mayonnaise, sour cream, cheese, and seasonings; spread in a deep pie dish.
2. Sprinkle with lettuce, tomatoes, and remaining bacon.
Serve with sliced vegetables, or crackers.

Cauliflower Chowder

Cauliflower Chowder
1 T butter
1/2 c diced onion
5 cloves garlic, minced
4 carrots, diced
1 head cauliflower, chopped
1 1/2 c chicken broth
1/2 t oregano
salt and pepper, to taste
1 c water
8 oz cream cheese, softened
olive oil, opt
bacon, chopped, opt

1. In a large pot, heat butter, onions, and garlic; saute until onions are soft.
2. Add carrots, cauliflower, chicken broth, oregano, salt, and pepper; bring to a boil and reduce to simmer. Cook for 15 minutes, until cauliflower is soft.
3. Using an immersion blender, blend soup to desired consistency. Stir in water and cream cheese.
4. Simmer for 5-10 minutes; top with olive oil and bacon.

Loaded Baked Potato Soup

Loaded Baked Potato Soup
1 lb bacon, roughly chopped and slightly frozen
1 yellow onion, diced
1 large carrot, peeled and diced
3/4 c diced celery
4 large potatoes, peeled and diced
4 medium red potatoes, diced
1/4 c flour
2 c chicken broth
salt and pepper, to taste
4 c heavy whipping cream
green onions, Cheddar cheese, sour cream (opt)

1. In a large pot over medium heat, fry bacon until crispy; remove bacon and set aside on paper towels to drain.
2. In bacon fat, cook onions, carrots, and celery until onions are clear; add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5-7 minutes. Add chicken broth, salt, pepper, and half of the bacon.
4. Over medium-high heat, simmer for 25 minutes, or until potatoes are soft. At this point, you could mash some (or all) of the potatoes. Add cream and simmer for 5 more minutes.
Serve in a bread bowl topped with remaining bacon, and other toppings.

Oven-Baked Bacon

Oven-Baked Bacon
1 lb bacon

1. Preheat oven to 425* and place one cooling rack each on two jellyroll pans.
2. Place bacon on cooling racks, careful not to overlap; bake for 15-25 minutes, depending on desired crispness.

Mini Frittatas

Mini Frittatas
12 eggs
12 slices of bacon
1/2 red bell pepper
1/2 c shredded sweet potato
3/4 c chopped mushrooms
salt and pepper, to taste

1. Preheat oven to 400* and line the 12 cups of a muffin tin with one slice of bacon each; bake for 15 minutes. Drain the bacon grease and reduce oven heat to 350*.
2. While the bacon is cooking, mix all other ingredients in a medium bowl; divide mixture among the 12 muffin cups.
3. Bake for 20-25 minutes, until it passes the toothpick test.

Baked Beans

Baked Beans

1 lb bacon, chopped

1 large sweet onion, finely chopped

4- 15 oz cans pork and beans

1/2 c molasses

1/4 c brown sugar

1-2 T mustard

1. Preheat oven to 350*.

2. In a large pan, fry bacon until crispy; spoon bacon on to paper towel to drain. Drain most of the bacon grease, leaving a little bit in the pan.

3. Place onion in reserved bacon grease and saute until softened. Stir in beans, molasses, brown sugar, mustard, and bacon.

4. Pour beans into a 9x13 pan and bake for about 45 minutes.

 

 

Bacon Honey Mustard Chicken

Bacon Honey Mustard Chicken
4 chicken breasts
3/4 c honey
1/2 c yellow mustard
12 slices raw bacon
1 c Mozzarella cheese

1. Preheat oven to 375*.
2. In a small bowl, whisk together honey and mustard.
3. Wrap three pieces of bacon around each chicken breast and place them in a baking dish; pour honey mustard evenly over chicken.
4. Bake for 30-40 minutes until juices run clear and the bacon is cooked.
5. Switch the oven to broil, top chicken with cheese, and broil for a few minutes until cheese is melted.

Amish Broccoli Salad

Amish Broccoli Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 c [light] mayonnaise
1 c [light] sour cream
1/2 c sugar
1/2 t salt
1 c shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled

1. In a large bowl, combine mayonnaise, sour cream, sugar, and salt; toss in broccoli and cauliflower and coat evenly.
2. Gently stir in cheese and bacon, reserving a small amount to sprinkle on top just before serving.

GF Crustless Pizza

GF Crustless Pizza
Crust:
1- 8 oz pkg full fat cream cheese, softened
2 eggs
1/4 t black pepper
1 t garlic powder
1/4 c Parmesan cheese
Toppings:
1/2 c pizza sauce
1 1/2 c mozzarella cheese
pizza toppings - pepperoni, sausage, bacon, ham, peppers, pineapple, olives, etc
garlic powder
 
1. Preheat oven to 350* and lightly grease a 9x13 pan. 
2. Mix all crust ingredients together and spread on pan.
3. Bake for 12-15 minutes, until golden brown. Allow to cool for about 10 minutes before adding toppings.
4. Spread pizza sauce on crust and top with cheese and toppings; sprinkle with garlic powder and bake for another 8-10 minutes, until cheese is melted and bubbly.

French Bread Pizza

French Bread Pizza
2 loaves French bread
1 or 2- 14 oz jar(s) of pizza sauce (depending on how saucy you like it)
pizza toppings (pepperoni, Canadian bacon, bell peppers, onions, pineapple, mushrooms, olives, etc)
2 c shredded mozzarella cheese

1. Preheat oven to 500* and line two cookie sheets with foil.
2. Cut each loaf of bread in half lengthwise, lay two halves on each cookie sheet cut-side up, and spread 1/4 of your sauce on each half.
3. Top each half with 1/2 c cheese and sprinkle with your favorite toppings.
4. Bake one cookie sheet at a time for 5-7 minutes each.

Chicken Bacon Broccoli Skillet

Chicken Bacon Broccoli Skillet
1 pkg [turkey] bacon, diced
2-3 boneless, skinless chicken breasts
salt and pepper
1 onion, diced
1 head broccoli, chopped
4 cloves garlic, minced
2 c cooked rice
2- 10 oz cans Rotel
2 T butter
2 T flour
1 c chicken broth
1 c Cheddar cheese

1. Fry up the bacon in the largest skillet you have; drain and set bacon aside.
2. Dice the chicken into bite-sized pieces and season generously with salt and pepper; place in skillet in a single layer and cook each side for 2-3 minutes, until cooked through. Set aside with bacon.
3. Place onion and broccoli in the same skillet and cook over medium-high heat until onions have caramelized and broccoli is tender; add garlic and heat until fragrant.
4. Stir in bacon, chicken, rice, and Rotel; reduce heat to low.
5. In a small pot, melt butter and whisk in flour; stir in chicken broth and bring to a boil, stirring occasionally, until it starts to thicken. Remove from heat and stir in cheese.
6. Pour cheese sauce over skillet, stir well, and add salt and pepper to taste.

Southern-Style Collard Greens

Southern-Style Collard Greens
4 slices [turkey] bacon, diced
1 medium onion, chopped
1 lb frozen collard greens, thawed
1 c chicken broth
about 2 c water
1-2 T butter
salt and pepper, to taste

1. Fry bacon in a large pot, over medium heat; move bacon to paper towel to drain.
2. Place onion in pot and cook for a few minutes, until slightly softened.
3. Add collard greens, chicken broth, and enough water to cover the greens; turn up heat to medium-high and simmer for about 20 minutes.
4. Turn collard greens in to a colander and drain; gently press with paper towel.
5. Place collard greens back in pot and add butter, salt, and pepper. Stir in bacon and serve warm.

Bacon Jalapeno Cream Cheese Crescents

Bacon Jalapeno Cream Cheese Crescents
1 block [fat-free] cream cheese, softened
1-2 jalapenos, seeded and diced
1- 16 oz pkg bacon, cooked and crumbled
2 c shredded Cheddar cheese
2 t garlic salt
2 cans crescent roll dough (8 crescents each)

1. Preheat oven to 350*.
2. In a medium bowl, combine cream cheese, jalapeno(s), bacon, Cheddar, and garlic salt until well-incorporated.
3. Roll out each can of dough into four equal sections (2 crescents per section); spoon equal amounts (1/8th) of filling on to each section of dough.
4. Cut dough on perforated line (to separate crescents) and then cut each crescent in half lengthwise. You should end up with 32 mini crescents.
5. Roll crescents as usual (from large end to small end) and place on an ungreased cookie sheet.
6. Bake for 15 minutes until golden brown.

Slow Cooker Potato Soup

Slow Cooker Potato Soup
1- 32 oz bag frozen Southern-style hash browns, thawed
1/2 onion, diced
1-2 medium celery stalks, diced
1- 32 oz box chicken broth
1 c water
3 T flour
1 c milk
2 c Cheddar cheese
4 slices bacon, cooked and chopped (opt)
4 green onions, sliced (opt)
salt and pepper, to taste

1. Mix potatoes, onion, celery, broth, and water in slow cooker; cook on low for 6-8 hours or on high for 4 hours.
2. In a small bowl, mix flour and milk; stir in to slow cooker.
3. Cook soup on high for 20-30 minutes, or until soup thickens; stir in cheese until melted.
4. Serve topped with bacon, green onions, salt and pepper.

Slow Cooker Cajun Chicken

Slow Cooker Cajun Chicken
1/2 lb bacon, chopped into small pieces
1 green pepper, diced
1 medium onion, diced
2-3 stalks celery, diced
3 chicken breasts, cubed
1-2 T Cajun seasoning
1- 14.5 oz can diced tomatoes
3 c cooked rice

1. In a large skillet, cook bacon until crisp; set aside in refrigerator.
2. Add pepper, onion, and celery to pan; cook for 3 minutes over medium-high heat.
3. Spoon vegetables into slow cooker.
4. Sprinkle chicken with half of the Cajun seasoning; cook chicken in pan, turning once, until brown on both sides.
5. Place chicken and any remaining bacon fat into slow cooker, pour in tomatoes, and stir in remaining seasoning.
6. Cook on low for 8-9 hours. Stir in bacon and rice before serving.

(The picture isn't amazing, but this is really tasty.)

Hash Brown Casserole

Hash Brown Casserole
6 slices [turkey] bacon
1/2 onion, chopped
2 cloves garlic, minced
4 c hash browns, frozen
3/4 c [light] sour cream
1 can cream of mushroom soup
1 bunch green onions, chopped
1/2 t salt
1/4 t pepper
1 1/2 c Cheddar cheese, separated

1. Cook bacon in a large skillet, crumble on to a paper-towel-lined plate and set aside. Drain fat.
2. Place onions and garlic in pan and cook for 5 minutes over medium heat, stirring frequently.
3. Stir in potatoes; cover and cook for 15 minutes, stirring occasionally. Set aside.
4. In a large bowl, combine crumbled bacon, sour cream, soup, green onions, salt, pepper, and 1/2 c cheese. Add potato mixture and toss gently.
5. Spoon mixture into greased 9x13 pan and sprinkle with remaining cheese.
6. Cover with foil that has been greased; refrigerate at least 8 hours, or overnight.

7. Preheat oven to 350*.
8. Remove casserole from refrigerator; thaw for 15 minutes before putting in oven.
9. Bake, covered, for 30 minutes; uncover and bake an extra 20-25 minutes or until bubbly around edges and cheese begins to brown.

Stewed Okra and Tomatoes

Stewed Okra and Tomatoes
4 slices [turkey] bacon
1 onion, diced
8-10 pods okra, sliced
1- 14.5 oz can [no salt added] diced tomatoes, undrained
salt and pepper, to taste

1. In medium pan, crisp bacon over medium-high heat. Set aside.
2. Saute onion in pan until tender; add okra and tomatoes.
3. Season with salt and pepper; simmer, uncovered, for 15 minutes.
4. Stir in bacon and serve. I like it over [brown] rice.