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Posts Tagged ‘bacon’

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups (12 ounces) sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Directions
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Recipe found here: Loaded Baked Potato Salad

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Bacon Vegetable Quiche

Bacon Vegetable Quiche

Ingredients
1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2-1/2 teaspoons olive oil
2 cups fresh baby spinach
3 Eggland’s Best Eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 cup crumbled tomato and basil feta cheese

Directions
Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven to 375°.

Meanwhile, in a large skillet, saute mushrooms, broccoli and onion in oil until tender. Add spinach; cook until wilted.

In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese.

Cover edges loosely with foil. Bake 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6 servings.

Recipe found here: Bacon Vegetable Quiche

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quiche lorraine

Quiche Lorraine

Ingredients

Pastry
1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

Directions
1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3 Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

4 Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.

5 Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.

6 Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Recipe found here: Quiche Lorraine

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Bacon-Corn Stuffed Peppers

Bacon-Corn Stuffed Peppers

Ingredients
2 cups frozen corn, thawed
1/3 cup salsa
6 green onions, chopped
1 medium green pepper, halved and seeded
1 medium sweet red pepper, halved and seeded
1/4 cup shredded part-skim mozzarella cheese
2 bacon strips, cooked and crumbled
Additional salsa, optional

Directions
In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18 in. x 12 in.). Fold foil around peppers and seal tightly.

Grill, covered, over medium heat for 25-30 minutes or until peppers are crisp-tender. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill for 3-5 minutes or until cheese is melted. Serve with additional salsa if desired. Yield: 4 servings.

Recipe found here: Bacon-Corn Stuffed Peppers

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Bacon Cheeseburger Buns

Bacon Cheeseburger Buns

Ingredients
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour

FILLING:
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Recipe found here: Bacon Cheeseburger Buns

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Bacon Mac & Cheese
Bacon Mac & Cheese

Ingredients
6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups (8 ounces) shredded pepper Jack cheese
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

Directions
Cook macaroni according to package directions; drain and set aside.

Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Bacon Mac & Cheese

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Twice-Baked New Potatoes

Twice-Baked New Potatoes

Ingredients
1 1/2 lb. small red potatoes
2 to 3 Tbsp. canola oil
1 cup(s) (4 oz.) shredded Monterey Jack cheese
1/2 cup(s) sour cream
3 oz. cream cheese, softened
2 Tbsp. chives
1 tsp. dried basil
1 garlic clove, minced
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 lb. sliced bacon, cooked and crumbled

Directions
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400°F for 50 minutes or until tender. Cool.

In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, chives, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells.

Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 8 minutes or until heated through.

Recipe found here: Twice-Baked New Potatoes

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BLT Bites

BLT Bites

Ingredients
16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley

Directions
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.

In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.

Recipe found here: BLT Bites

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Bacon Cheeseburger Roll-Ups

Bacon Cheeseburger Roll-Ups

Ingredients
1 pound ground beef
6 bacon strips, diced
1/2 cup chopped onion
1 package (8 ounces) process cheese (Velveeta), cubed
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup ketchup
1/4 cup yellow mustard

Directions
In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat.

Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet.

Bake at 400° for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups. Yield: 8 servings.

Recipe found here: Bacon Cheeseburger Roll-Ups

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Bacon and Egg Pie

Bacon and Egg Pie

Ingredients
½ cup ketchup
¼ cup Worcestershire sauce
2 9″ x 11″ sheets frozen puff pastry, thawed and chilled
20 eggs
1 tbsp. heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Instructions
1. Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11″ x 14″ rectangle; transfer to a 9″ x 12 ½″ baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

2. Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10″ x 13″ rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.

Recipe found here: Bacon and Egg Pie

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