#3886 - Quick Baked Beans

(by Shirley McNevich)

1lb. bacon (cooked, drained and crumbled)
2 - 28oz. cans Bush's baked beans (plain)
1 - 12oz. bottle chili sauce
1 large sweet onion (peeled and chopped)
1 cup Domino's dark brown sugar (packed)

In a large bowl add both cans of baked beans, chili sauce, brown sugar, crumbled bacon and chopped onions--stir well. Pour into a greased glass baking dish. Place the dish on a cookie sheet (to catch drips). Bake at 350 degrees 50-60 minutes. Stir well before serving. Optional: when adding all of the ingredients to the bowl add 2-3 TBSP of the bacon drippings.

#3884 - Bacon and Egg Potato Salad

(by Shirley McNevich)

2.5lbs. red potatoes
1 cup mayo
5 hard boiled eggs (peeled and chopped)
6 slices bacon (cooked and crumbled; more if you wish)
1/4 cup finely chopped onions (optional)
2 TBSP French's yellow mustard
salt
pepper
1 tsp. celery seed

Wash and quarter the potatoes (your choice if you want to peel them or not). In a pot add the quartered potatoes and 1 tsp. salt. Cover them with water and bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender, then drain and cool them. Cut the cooled potatoes into bite sized pieces. In a large bowl add potato pieces, mayo, chopped eggs, crumbled bacon, finely chopped onions, mustard and celery seed--mix with a spoon. Taste--add salt/pepper if necessary. If salad is too sweet, add more yellow mustard. If salad is too sour, add some white sugar. Cover and refrigerate until cold, preferably overnight.

#3882 - Ranch Potato Casserole

(by Shirley McNevich)

2lbs. red potatoes
2/3 cup Breakstone's sour cream
2/3 cup creamy ranch salad dressing
6 slices bacon
3 TBSP chopped fresh parsley
1 1/2 cups shredded cheddar cheese
1/2 cup butter (melted)
3 cups Italian bread crumbs
salt
pepper

Place potatoes in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender. Drain the potatoes, let them cool until you can handle them, and cut them into chunks (do not remove the skins). Fry the bacon, then place it on paper towels to drain. When bacon is cooled, crumble the bacon. Place the potato chunks evenly in a greased 9 x 13 glass baking dish. Sprinkle salt and pepper over the potatoes. In a bowl add the sour cream, ranch dressing, chopped parsley and 3/4 cup of the shredded cheddar cheese--stir. Spread the ranch mixture evenly over the potatoes. Sprinkle the crumbled bacon over the ranch mixture. In a separate bowl add the Italian bread crumbs, melted butter and 3/4 cup shredded cheddar cheese--stir to mix. Spread the breadcrumb mixture evenly over the top of the casserole. Bake at 375 degrees 40-45 minutes or until hot, and top is browned and crispy.

#3880 - Chicken Ham Pie

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1/4 cup bite sized cooked ham pieces
4 slices bacon (cooked and crumbled--more if you wish)
1 cup shredded mozzarella cheese + extra for sprinkling
1/2 cup Bisquick
1 cup milk
3 beaten eggs
1/4 cup Caesar salad dressing

Grease a 9" pie plate with Pam. Layer the chicken, ham, crumbled bacon and cheese evenly in the greased pie plate. In a bowl add Bisquick, milk, beaten eggs and Caesar dressing--mix well. Pour the batter mixture evenly over the whole top. Bake at 400 degrees 25-35 minutes--test with a knife for doneness. Remove from oven, sprinkle more shredded mozzarella cheese evenly over the whole top, and return to oven just until cheese melts.

#3844 - Quick Macaroni Salad

(by Shirley McNevich)

1 box Kraft macaroni and cheese dinner (blue box)
1/2 cup mayo
1/3 cup sweet pickle relish
1/4 cup chopped onions
8 slices bacon (cooked and crumbled)
1 tomato (chopped)

Prepare macaroni and cheese dinner according to directions, then dump it into a large glass bowl. Cool to room temperature, then stir. Add mayo, relish, chopped onions--stir to mix. Cover and refrigerate overnight. When ready to serve add the crumbled bacon and chopped tomatoes--stir well.

#3813 - Chicken Bacon Spaghetti

(by Shirley McNevich)

1lb. raw spaghetti
1 TBSP olive oil
1lb. boneless/skinless chicken breasts
salt
pepper
6-8 slices bacon
2 cloves garlic (minced)
2 cups diced tomatoes
3 cups baby spinach
1/2 cup heavy cream
1/3 cup fresh grated Parmesan cheese

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE and save 1 cup of the pasta water. In a Dutch oven over medium heat add the olive oil--add the bacon and cook until bacon is crispy. Place the bacon on paper towels but leave the drippings in the Dutch oven. Salt/pepper both sides of the chicken--place it in the bacon drippings and cook chicken on both sides until no longer pink inside. Remove chicken, place it on a cutting board and cut it into bite sized pieces. Add the minced garlic, diced tomatoes and baby spinach to the Dutch oven (and add salt/pepper to your taste). Add the heavy cream, grated Parmesan cheese and the reserved 1 cup pasta water--stir to mix and turn heat back to simmer and let the mixture simmer until mixture thickens (while stirring). Turn heat back to medium and add the drained pasta to the sauce mixture--toss to coat/stir until hot. Crumble the bacon. Add the crumbled bacon and chicken pieces to the spaghetti mixture--toss to coat/stir until hot enough to serve.

#3804 - Bacon and Onion Potatoes

(by Shirley McNevich)

2-3 cups prepared mashed potatoes (more if you wish)
1/4 to 1/2 cup bite sized cooked ham pieces
1 - 11oz. can whole kernel corn (well drained)
1/2 cup shredded sharp cheddar cheese
1 cup French's french fried onions
4-6 slices cooked bacon (crumbled)

In a bowl add mashed potatoes, ham pieces and drained corn--stir to mix. Spread half of the potato mixture into a greased 2qt. casserole dish. Sprinkle half of the cheese and half of the french fried onions over the potatoes. Spread remaining potatoes over the top. Sprinkle crumbled bacon, remaining cheese and remaining french fried onions over the top. Bake at 350 degrees 20-30 minutes or until heated through. Note: if using cold (leftover) mashed potatoes, you'll have to bake it longer.

#3801 - Ranch Pizza Strips

(by Shirley McNevich)

1 can Pillsbury refrigerated pizza crust
1/3 cup ranch dressing
2 cups shredded cooked chicken breasts
1/3 cup crumbled cooked bacon
1/2 cup chopped green onions
2 1/2 cups shredded cheddar/monterey jack cheese blend

Grease a cookie sheet and unroll the pizza dough on to the cookie sheet, pressing it into a thin rectangular layer. Spread the ranch dressing over the crust. Spread the chicken pieces evenly over the dressing. Sprinkle the crumbled bacon and 1/4 cup of the green onions evenly over the top. Sprinkle the shredded cheese evenly all over the top. Bake at 400 degrees 10-14 minutes or until crust is browned and cheese is melted and bubbling. Remove from oven and sprinkle remaining green onions over the top. Cut the pizza in half lengthwise, then cut each pizza half into 1 1/2" strips.

#3772 - Toaster Oven Hot Dogs

(by Shirley McNevich)

1 TBSP olive oil
1 large yellow onion
4 good quality hot dogs
4 hot dog buns
6 TBSP mayo
2 TBSP spicy brown mustard
4 TBSP BBQ sauce
1/2 cup shredded sharp cheddar cheese
6 slices bacon (fried and crumbled)

If hot dogs are frozen, place them in water for 15 minutes or until thawed. Cover your toaster oven tray with foil and spray it with Pam. Place the thawed hot dogs on the foil (not touching each other) and spray the hot dogs with Pam. Set toaster oven to "BAKE" and a temperature of 400 degrees. Bake the hot dogs 15-20 minutes or until plump and browned. While the hot dogs are baking, peel and quarter the onion, then separate the rings. In a skillet over medium heat add olive oil and onions--cook/stir until brown and caramelized. In a bowl add mayo, spicy brown mustard and BBQ sauce--stir well. Slather the BBQ mixture evenly over both halves of each opened hot dog bun. Sprinkle the crumbled bacon evenly over the buns. Place one hot dog in each bun. Top each hot dog with shredded sharp cheddar cheese and caramelized onions. Note: hot dogs come out GREAT in the toaster oven. You can top/dress them any way you wish instead of using the ingredients in this recipe.

#3762 - Bacon Pasta Salad

(by Shirley McNevich)

12oz. three color rotini pasta
10 slices bacon (fried and crumbled)
1 cup mayo
3 TBSP Hidden Valley Ranch dressing powder (dry)
1/4 tsp. garlic powder
fresh ground black pepper (to your taste; optional)
1 large tomato (chopped)
1 - 4.25oz. can sliced black olives (well drained)
1 cup shredded cheese (your choice of type)

In a pot of salted boiling water, cook the pasta according to bag directions, then drain but do NOT rinse. Let the pasta cool to room temperature. In a bowl add mayo, ranch dressing powder, garlic powder and pepper--stir well. In a large bowl add drained pasta, crumbled bacon, drained black olives and shredded cheese--toss to mix. Add the mayo mixture to the pasta mixture--toss to mix. Add more mayo as necessary and toss again until salad has the consistency you like. Cover and refrigerate until cold. When ready to serve, drain any liquid off of the chopped tomatoes and add them to the pasta salad--stir to mix.

#3759 - Bacon Tomato Cups

(by Shirley McNevich)

8 slices bacon (fried and crumbled)
1 tomato (chopped)
1/2 of an onion (chopped)
3oz. shredded Swiss cheese
1/2 cup mayo
1 tsp. dried basil
1 - 16oz. can refrigerated buttermilk biscuit dough

Grease a mini muffin tin. In a bowl add crumbled bacon, chopped tomatoes, chopped onions, shredded Swiss cheese, mayo and basil--stir to mix. Open the biscuit dough and separate the biscuits. Use a very sharp knife to cut each biscuit (horizontally) into two pieces. Repeat with all biscuit dough. Place one cut biscuit dough into each of the mini muffin tin cups. Fill each with the bacon mixture. Bake at 375 degrees 10-13 minutes or until golden brown.

#3748 - Green Onion Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded extra sharp cheddar cheese
1/2 cup shredded monterey jack cheese
2 green onions (chopped)
10 Ritz crackers (crushed)
10 slices bacon (fried and crumbled)

In a bowl add mayo and cream cheese--mix well. Add both cheeses and chopped green onions--stir well. Spread the mixture into a 9" glass pie plate. Bake at 350 degrees 15-20 minutes or until hot. Sprinkle the crumbled bacon over the top. Serve with good quality crackers.

#3731 - Baby Lima Beans and Ham

(by Shirley McNevich)

4 slices bacon (fried and crumbled but save the drippings)
1 tsp. bacon drippings
4 cups frozen baby lima beans
1 cup bite sized chopped cooked ham pieces (more if you wish)
4 cups water
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

In a Dutch oven add the water--bring to a boil. Add frozen lima beans, ham pieces, bacon drippings, salt and pepper--stir until lima beans are no longer frozen. Reduce heat to low--simmer for 90 minutes (checking every 20 minutes to make sure there is still liquid left, adding a little water if necessary). Just before serving add crumbled bacon--stir to mix. You can serve it with the broth OR drain/discard the broth.

#3727 - Chicken Nugget Dip

(by Shirley McNevich)

4 slices of bacon (cooked and crumbled)
3/4 cup Breakstone's sour cream
1 TBSP mayo
1/4 cup crumbled blue cheese

In a bowl add sour cream, mayo, crumbled blue cheese and crumbled bacon--stir well. Serve as a dip with chicken nuggets.

#3722 - Amish Scrambled Eggs

(by Shirley McNevich)

4 TBSP flour
6 eggs
1/2 tsp. salt
fresh ground black pepper (optional)
1/3 cup milk
1 1/2 TBSP butter
shredded cheese (optional)
cooked/crumbled bacon (optional)


In a bowl add the flour and milk--mix well until there are no lumps. In a separate bowl add eggs--beat. Pour eggs into the milk mixture and add the salt--mix well. In a skillet over medium heat add the butter--melt. Pour the egg mixture into the skillet--cook while shredding the mixture with a fork until eggs are done. Place on plates and top with fresh ground black pepper, shredded cheese and crumbled bacon.

#3694 - Bacon Potato Soup

(by Shirley McNevich)

6 slices bacon (fried, drained and crumbled)
6 cups cubed red potatoes
4 cups chicken broth
2 carrots (shredded)
1 yellow onion (chopped)
1 TBSP chopped parsley (fresh or dry)
1/2 tsp. celery seed
salt
pepper
2 cups milk
1/4 cup flour
4 slices American cheese (broken into small pieces)
6 green onions (chopped)

In a Dutch oven over medium heat add crumbled bacon, cubed red potatoes, chicken broth, shredded carrots, chopped parsley, chopped onions and celery seed--cook/stir until boiling. Tilt the lid on the Dutch oven and reduce heat to simmer--simmer the mixture until potatoes are tender (20-30 minutes). Taste--add salt and pepper to your taste, then stir well. In a bowl add milk and flour--whisk until mixed. Pour the milk mixture into the soup slowly (while stirring). Turn heat up to medium--cook/stir until soup is hot and thickened. Remove from heat--add American cheese pieces--stir until cheese is melted. Place soup in bowls and top with chopped green onions. Note: for more bacon flavor, fry your bacon in the Dutch oven first, then leave the drippings in the Dutch oven before adding soup ingredients.

#3669 - BLT Burritos

(by Shirley McNevich)

1 cup mayo
1 fresh tomato (peeled and chopped)
8 flour tortillas
iceberg lettuce (chopped)
red onion (sliced)
16 slices of bacon (fried and crumbled)
salt
fresh ground black pepper

In a bowl add mayo and the chopped tomatoes--stir to mix. Spread the 8 flour tortillas evenly with the tomato mixture. Spread chopped lettuce over the tomato mixture. Spread sliced onions over the lettuce. Sprinkle the crumbled bacon over the onions. Add salt and pepper to your taste. Roll them up like a burrito (securing with a toothpick if necessary). Serve immediately.

#3668 - Waffle Fries and Bacon Dip

(by Shirley McNevich)

1 bag frozen waffle cut french fries
3-4 slices bacon (cooked and crumbled; more if you wish)
1 - 16oz. Breakstone's sour cream
1/4 cup fresh chopped chives (less if you wish)
a few dashes of hot sauce (optional)

In a bowl add crumbled bacon, sour cream, chopped chives and hot sauce--stir well to mix. Pour the mixture into a dip serving bowl, then cover and refrigerate overnight. The next day bake the waffle fries according to bag directions. While the fries are baking, remove the bacon dip from the refrigerator and set it on your counter to warm slightly. Serve the hot fries with the bacon dip.

#3652 - Hot Monterey Jack Cheese Dip

(by Shirley McNevich)

1/2 cup mayo
1 - 8oz. Philadelphia cream cheese (softened)
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 green onions (finely chopped)
8-12 Ritz crackers (crushed)
8 slices of bacon (fried, dried on paper towels and crumbled)

In a bowl add mayo, softened cream cheese, shredded sharp cheddar cheese, shredded Monterey Jack cheese and finely chopped green onions--mix well. Spread the mixture into a greased glass pie plate. Sprinkle the crushed Ritz crackers evenly over the top. Bake at 350 degrees 15-20 minutes or until hot and bubbling. Spread the crumbled bacon evenly over the top. Serve with good quality crackers.

#3647 - Sourdough Checkerboard Bread Appetizer

(by Shirley McNevich)

1 large loaf round sourdough bread
6 slices bacon (more if necessary)
1 pack cheddar cheese slices
1/2 cup butter (melted)
1 TBSP Hidden Valley ranch dressing mix powder

Cook the bacon, drain it on paper towels and crumble the bacon. With a sharp bread knife slice the bread every 1" but DO NOT cut through the bottom (leave about 1" from the bottom uncut). Once you've sliced the loaf all the way across in one direction, turn the bread 1/4 turn and do the same thing again (making a checkerboard pattern but with everything still held together by the bottom of the loaf). Sprinkle the crumbled bacon evenly into all of the slits. Cut a cheddar cheese slice into four rectangular pieces and slip the cheddar cheese pieces into the slits. Repeat with as many cheese slices as necessary. In a bowl add melted butter and ranch dressing powder--stir well. Drizzle the butter mixture evenly into the slits. Wrap the whole loaf with foil and place it on a cookie sheet. Bake at 350 degrees for 15 minutes, then remove the foil and bake 10 minutes longer or until cheese is melted. To serve, let your "eaters" tear off pieces as they please.