#3913 - Bacon Wrapped Meatballs

(by Shirley McNevich)

3lbs. ground chuck
3 eggs
1/2 cup fresh grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 cup 4C Italian bread crumbs
1 TBSP minced garlic
1/4 cup chopped onions (more or less to your taste)
1 tsp. salt
1 tsp. fresh ground black pepper
1 tsp. oregano
1 tsp. dried basil
other spices (to your taste)
1lb. good quality bacon
marinara sauce OR BBQ sauce

Cover a jelly roll pan (flat pan with a lip) with foil and spray the foil with Pam. In a bowl add ground chuck, eggs, grated Parmesan cheese, chopped parsley, bread crumbs, minced garlic, chopped onions, salt, pepper, oregano and basil--mix with your hands until combined. Form the meat mixture into 12 - 2" meatballs. Open the bacon--find the middle point of the slab of bacon. Using a sharp knife start at the top/middle of the bacon and slice all the way to the bottom (vertically) to make half slices of bacon. Wrap one meatball with one half slice of bacon, then turn the meatball 1/4 and wrap with a second half slice of bacon. Place the bacon wrapped meatball (bacon seams down) on to the foil lined jelly roll pan. Repeat with all meatballs. Bake at 350 degrees for 45 minutes or until meatballs are done and bacon is crispy. Carefully pour off extra grease. Serve with marinara sauce or BBQ sauce.

#3868 - Green Bean Vinegar Casserole

(by Shirley McNevich)

12 slices bacon
2lbs. fresh green beans OR 2lbs. canned green beans (drained)
1 1/2 onions (chopped)
6 TBSP apple cider vinegar (more if you wish)
1 tsp. salt

Cut the bacon slices into bite sized pieces and place them in a skillet--cook/stir over medium heat until bacon is browned. Use a slotted spoon to remove the bacon pieces and place them on paper towels to drain. Leave the bacon drippings in the skillet. If using fresh green beans, snip off/discard the ends, then cut the green beans into 2" pieces. Place the green beans in a pot with 1 tsp. salt and cover them with water--bring to a boil over medium heat and cook 8-10 minutes or until crisp tender. Drain the green beans and place them in a greased 2qt. casserole dish. If using canned green beans, place the drained green beans into the greased casserole dish and sprinkle them with salt (to your taste). To the bacon drippings in the skillet add the the chopped onions--cook/stir over medium heat until tender. Use a slotted spoon to remove the chopped onions and sprinkle them over the green beans. Spread the bacon pieces over the onions. To the drippings left in the skillet add the cider vinegar--cook/stir just until hot while scraping the skillet to get any leftover browned bits into the vinegar. Drizzle the hot vinegar over the top of the casserole. Cover the casserole and refrigerate overnight. The next day, set the casserole on the counter until room temperature, then bake UNcovered at 350 degrees for 35-45 minutes or until heated through.

#3778 - BBQ Beef Casserole

(by Shirley McNevich)

1/2lb. ground chuck
4 slices bacon (cut into small pieces)
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Heinz ketchup
1 TBSP French's yellow mustard
1 TBSP cider vinegar
16oz. Bush's regular baked beans
8oz. cut green beans (drained)
5 deli slices American cheese
3/4 cup crushed Fritos

In a skillet over medium heat add ground chuck, bacon pieces, salt, pepper and chopped onions--cook/stir until beef is browned, then drain off the grease. In a large bowl add brown sugar, ketchup, mustard and cider vinegar--stir until mixed. Add baked beans, drained green beans and the drained beef mixture--stir well. Spread the mixture in a greased 2 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot and bubbling. Remove from oven--cover the top of the casserole with the crushed Fritos, then place the cheese slices over the top. Return to oven and bake until cheese melts (about 4-6 minutes).

#3773 - Bacon Cheeseburger Dip

(by Shirley McNevich)

1/2lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
8 bacon strips (cut into 1" chunks)
1/2 of a large onion (chopped)
4oz. softened Philadelphia cream cheese
1 TBSP Worcestershire sauce
2 TBSP Heinz ketchup
1/2 cup Breakstone's sour cream
1/4 cup mayo
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a skillet over medium heat add the ground chuck, salt and pepper--cook until beef is browned, then drain the beef and set aside. Fry the bacon in a skillet. When bacon is done, remove the bacon but leave the drippings in the skillet. To the bacon drippings add the chopped onions--cook/stir until tender, then drain off the grease. In a large bowl add cream cheese, Worcestershire sauce, mayo, sour cream and ketchup--stir well. Add drained beef, bacon pieces, onions and both cheeses--stir to mix. Spread the mixture in a glass pie plate. Bake at 350 degrees 20-25 minutes or until hot. Serve with good quality chips or crackers.

#3725 - Amish Green Beans

(by Shirley McNevich)

6 raw slices of bacon (chopped)
1 medium onion (chopped)
1lb. fresh green beans
2 large tomatoes (chopped)
1 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. black pepper

Fill a pot with cold water and set it aside. Wash the green beans, remove the stems and cut the green beans into 2" pieces. Place the green bean pieces into a pot of boiling salted water--cook/stir them for 5 minutes, then drain them in a colander and immediately drop all of them into the pot of cold water (to stop them from cooking). Drain the green beans again. In large cast iron skillet add the chopped bacon and chopped onions--cook/stir over medium heat until bacon is crisp and onions are tender. Add the drained green beans, chopped tomatoes, chopped garlic, salt and black pepper--cook/stir 8-10 minutes or until green beans are tender and mixture is hot.

#3633 - Cabbage and Onions

(by Shirley McNevich)

1 onion (chopped)
1 head of cabbage
1 1/2 TBSP butter
5-6 bacon slices
salt and pepper (to your taste)

Remove the cabbage core, then tear the cabbage into bite sized pieces (just enough cabbage so it will fit in your cast iron skillet). In a cast iron skillet over medium heat fry the bacon. When bacon is done, place the bacon slices on paper towels to drain and leave the bacon drippings in the skillet. Add the butter and onions to the bacon drippings--cook/stir until onions soften. Add the cabbage pieces--toss/cook until cabbage is wilted and tender. Remove from heat. Crumble the drained bacon and add it to the cabbage mixture--toss to mix. Add salt and pepper as needed. Serve hot.

#3542 - Chili Baked Beans

(by Shirley McNevich)

1lb. bacon
2 - 28oz. cans Bush's baked beans
1 - 12oz. bottle chili sauce
1 large onion (chopped)
1 cup Domino's dark brown sugar (packed)
2 TBSP French's yellow mustard
1 TBSP cider vinegar

Cook, drain and crumble the bacon. In a Dutch oven add the baked beans, chili sauce, chopped onions, brown sugar, mustard, cider vinegar and crumbled bacon--stir to mix. Bake at 350 degrees for 1 hour or until beans thicken.

#3530 - Bacon Tots

(by Shirley McNevich)

2 cups frozen tater tots (thawed to room temperature)
shredded sharp cheddar cheese
raw applewood bacon slices
toothpicks

After thawing the tater tots, place them on paper towels to drain off any moisture. Line a cookie sheet with parchment paper OR no stick foil (if you don't do this, you will have an awful mess). Cut a bacon slice into four equal sized pieces. Place one bacon piece on the cookie sheet. Place one tater tot in the center of the bacon. Sprinkle some shredded sharp cheddar cheese over the top of the tater tot. Fold up the two sides of the bacon toward the top of the tater tot. Use a toothpick to go through the bacon and the tater tot. Repeat with as many as you wish. Bake at 400 degrees for 10 minutes, remove from oven, use the toothpicks to knock each one over sideways so the bottom of the bacon is exposed. Return to oven and bake 10-15 minutes longer or until bacon is done to your liking.

#3516 - Amish Broccoli and Cauliflower Salad

(by Shirley McNevich)

1 head fresh broccoli (chopped into bite sized pieces)
1 head fresh cauliflower (chopped into bite sized pieces)
1 cup mayo
1 cup Breakstone's sour cream
1/3 to 1/2 cup white sugar
1/2 tsp. salt
1/2 lb. bacon (fried, drained and crumbled)--more if you wish
1 cup shredded cheddar cheese (more if you wish)

In a bowl add mayo, sour cream, white sugar and salt--stir to mix. Taste--if not sweet enough for your taste add more white sugar and stir again. In a salad bowl add chopped broccoli pieces and chopped cauliflower pieces--pour the dressing mixture over the top and toss to coat. Add the shredded cheddar cheese and the crumbled bacon--toss to coat. Cover and refrigerate until ready to serve.

#3477 - BLT Soup

(by Shirley McNevich)

8 slices of bacon
1 medium onion (chopped)
1 or 2 celery ribs (chopped)
3 cups beef broth
1 - 15oz. can diced tomatoes
1 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. fresh ground black pepper
2-3 cups bite sized iceberg lettuce pieces
shredded cheddar cheese
croutons

In a skillet fry the bacon until crispy, then place bacon on paper towels to drain. Crumble all of the bacon. Drain the bacon grease from the skillet but reserve 2 TBSP of the bacon drippings. In a Dutch oven add the reserved bacon drippings, chopped celery and chopped onions--cook/stir until tender. Add the beef broth, diced tomatoes, Worcestershire sauce, garlic powder, dried parsley and pepper--cook/stir over medium heat until boiling. Turn heat back to simmer--simmer the soup for 20 minutes. When ready to serve ladle the soup into bowls. Add crumbled bacon, lettuce pieces, croutons and shredded cheddar cheese to the top of the soup in each bowl. Optional: if you are used to (and enjoy) hot lettuce, add all of the lettuce to the soup while it is simmering.

#3461 - BLT Salad

(by Shirley McNevich)

1/2 lb. bacon
romaine lettuce
Italian style croutons
1 small container cherry tomatoes
shredded cheese (your choice of type)
balsamic vinegar salad dressing OR Italian salad dressing

Fry the bacon, then place it on paper towels to soak up extra grease. Wash the romaine lettuce, then tear it into pieces and place it in a large salad bowl. Crumble the bacon and spread the bacon pieces over the lettuce. Slice the cherry tomatoes in half and spread them over the top of the bacon. Sprinkle the shredded cheese over the top. Spread Italian croutons over the top. Drizzle the salad dressing over the top and toss until mixed. Serve immediately.

#3449 - Fresh Green Beans and Potatoes

(by Shirley McNevich)

6-8 slices of bacon
1 onion (chopped)
2lbs. fresh green beans
10-12 baby potatoes
salt and pepper to your taste

Wash the green beans and remove the ends, discarding the ends. Cut the bacon into 1" pieces. In a Dutch oven over medium heat add the bacon--cook/stir until bacon starts to get brown. Add the chopped onions--cook/stir until onions are tender. Add the green beans and baby potatoes--add enough water to cover the whole mixture. Bring mixture to a boil, then add the lid (slightly tilted), turn heat back to simmer and cook for 1 hour. Drain off remaining liquid. When serving, sprinkle with fresh grated Parmesan cheese.

#3430 - Chicken Slider Sandwiches

(by Shirley McNevich)

4 boneless/skinless chicken breasts
salt
pepper
1 bottle McCormick's Perfect Pinch spice mix (Cajun style)
1lb. bacon
1 bottle of your favorite BBQ sauce
8 slices of any kind of deli cheese
sliced tomatoes (halved)
lettuce
16 slider rolls

Cut the bacon slices in half and fry the bacon in a cast iron skillet until done but not too crispy--drain the bacon on paper towels but leave the bacon grease in the skillet. Salt and pepper both sides of each chicken breast, then slice each chicken breast in half lengthwise (through the middle) so you have thinner breast pieces. Afterward, slice each chicken piece in half. You should end up with 16 chicken pieces. Slice each piece of deli cheese into 4 equal pieces. Sprinkle the cajun seasoning over each chicken piece (to your taste) and place them in the skillet with the bacon grease--cook over medium heat until bottoms are browned, the flip them and continue cooking until chicken is done. Place some cooked bacon on top of each chicken piece (while chicken is still in the skillet) and place two squares of cheese on top of the bacon/chicken pieces. Hold a lid on the skillet just until the cheese starts to melt. Use a spatula to remove the chicken pieces and place them on the slider rolls. Drizzle a little BBQ sauce over each sandwich. Top with lettuce and tomato.

#3423 - Bacon and Beef Bean Casserole

(by Shirley McNevich)

1/2 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/2 lb. bacon
1 - 16oz. can pork and beans
1 - 16oz. can lima beans (drained)
1 - 16oz. can kidney beans drained)
1/2 cup ketchup
1/2 cup Domino's dark brown sugar (packed)
1 TBSP French's yellow mustard
2 tsp. cider vinegar (more if you wish)

Chop the raw bacon into bite sized pieces. In a Dutch oven add the ground beef, chopped raw bacon, chopped onions, salt and pepper--cook/stir over medium heat until meat is browned. Add pork and beans, drained lima beans, drained kidney beans, ketchup, mustard and cider vinegar--stir to mix. Place the lid on the Dutch oven--bake at 350 degrees for 40-50 minutes (stirring every 15 minutes) or until hot and bubbling.

#3381 - Crunchy Bacon Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
2 cups Breakstone's sour cream
1 1/2 cups shredded sharp cheddar cheese + extra for sprinkling
6-8 slices bacon
1/2 cup chopped green onions (less if you wish)
1 loaf of sourdough bread (broken into small pieces)

Cook bacon until crispy, drain the bacon on paper towels, then crumble the bacon. In a bowl add cream cheese--beat with a spoon. Add sour cream--stir to mix. Add shredded cheese, crumbled bacon and chopped green onions--stir to mix. Scoop mixture into a small baking dish. Bake at 400 degrees for 15 minutes, remove from oven, sprinkle more shredded cheese over the top, return to oven and bake 10-15 minutes longer or until bubbling hot. Serve with sourdough bread pieces.

#3333 - Sweet and Sour Green Beans

(by Shirley McNevich)

2 - 15oz. can green beans (drained but save the liquid)
6 slices bacon (chopped before cooking)
1/2 to 1 cup chopped onions
1 TBSP flour
1/4 cup cider vinegar (more if necessary)
2 TBSP white sugar (more if necessary)
1 tsp. salt
1/4 to 1/2 tsp. pepper
fresh grated Parmesan cheese (optional)

Drain the green beans and save 3/4 cup of the juice. In a skillet over medium heat add bacon pieces--cook/stir until browned. Add chopped onions--cook/stir with the bacon until onions are tender. Add flour--stir, then cook 2 minutes longer. Add cider vinegar and 3/4 cup of the green beans juice--stir. Add white sugar, salt and pepper--stir, then bring to a boil. Once boiling, turn heat back to low and add the drained green beans--cook/stir until green beans are hot. Taste--if too sour add a little more white sugar and stir again. If too sweet, add a little more cider vinegar and stir again. Place mixture in a serving bowl and top with fresh grated Parmesan cheese (optional).

#3332 - Seasoned Potato Skins

(by Shirley McNevich)

6 red potatoes OR other baking potatoes
2 TBSP butter (melted)
Lowry's seasoned salt (to your taste)
fresh grated Parmesan cheese (as much as you wish)
shredded cheddar cheese (as much as you wish)
6 bacon strips (cooked and crumbled)
1 pint Breakstone's sour cream
chopped chives for topping (optional)

Cut a slit into each potato and bake them until tender, then let them cool for 1 hour. Slice each potato in half and scoop out some of the potato flesh (you can save the flesh for something else or discard it). Brush the melted butter all over the insides and outsides of the potato skins (don't be stingy), sprinkle seasoning salt and grated Parmesan cheese on the insides of the potato skins and place them on a greased baking sheet. Bake at 425 degrees for 8-10 minutes or until hot and crispy. Remove from oven and generously put crumbled bacon and shredded cheddar cheese in each skin. Return to oven and bake a few minutes longer until cheese is melted. When ready to serve, place a spoonful of sour cream on top of each potato skin and sprinkle chopped chives over the sour cream.

#3320 - Bacon Corn

(by Shirley McNevich)

1lb. bacon
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
32oz. whole kernel corn (drained)
salt and pepper (to your taste)

Chop the raw bacon into bite sized pieces. In a cast iron skillet add the bacon pieces--cook/stir over medium heat until bacon is browned but still soft. Drain off the bacon grease but save the grease. Add the chopped onions and chopped peppers to the bacon--cook/stir whole mixture until onions and peppers are tender (stirring constantly). Turn heat back to low--add the drained corn--cook/stir until corn is hot and tender. Optional--add a tsp. or two of bacon grease and stir well. Add salt and pepper to your taste--stir well.

#3317 - Bacon Cheese Fries

(by Shirley McNevich)

1 bag of your favorite frozen French fries
6 slices of bacon
2 cups shredded cheddar cheese
Old Bay Seasoning--optional

Spread the frozen french fries on a greased cookie sheet and bake them according to bag directions. While the fries are baking, cook the bacon slices until crispy, drain the bacon on paper towels, and crumble the bacon. Once the fries are golden brown remove the cookie sheet from the oven. Turn the oven to broil and sprinkle the crumbled bacon and cheddar cheese all over the fries. Return the fries to the oven and broil until cheese is melted. Optional--sprinkle a little Old Bay Seasoning over the top of the melted cheese as soon as you take the fries out of the oven the last time.

#3306 - Bacon BBQ Chicken

(by Shirley McNevich)

4 boneless/skinless chicken breasts (more if you have a large crockpot)
your favorite BBQ sauce (enough to cover the chicken)
8 slices raw bacon (more if needed)
pepper
salt (optional; the bacon should make the chicken salty enough)

Rinse the chicken breasts in water, then pat them dry. Salt/pepper each side of each chicken breast. Wrap two slices of bacon around one of the chicken breasts and place it in a greased crockpot. Repeat with all chicken breasts. Pour your favorite BBQ sauce all over the chicken breasts until they are completely covered with BBQ sauce (if you have a large crockpot you'll probably need two or more large bottles of BBQ sauce). Cook on low for 8 hours. Note: if you don't use enough BBQ sauce and all of the chicken is not completely submerged in sauce, the chicken will be dry and tough. If you don't have enough BBQ sauce on hand, add the BBQ sauce to a bowl and add a few cup of water--stir well.