6 slices bacon
3 pounds red potatoes, chopped
1 1/2 cups shredded cheddar cheese, divided
1 tablespoon Ranch Seasoning and Salad Dressing Mix
2 tablespoons chopped chives
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
Serve immediately, garnished with chives.
1/2 stick butter (4 Tbl.)
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, 1/2-3/4 inch dice
1/4 tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
1/2 tsp. finely minced garlic
1 1/2 tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add bacon, garlic, and Ranch Mix. Stir in well.
Fold in green beans and heat through, simmering, stirring gently and occasionally so that you don’t wreck them.
Add pepper to taste. Add salt only if desired.
* Ranch Mixes are salty
4 each skinless boneless chicken breasts
1 cup olive oil
1 cup (Progresso) Italian Bread Crumbs
3 tablespoon Mayonnaise
1 cup Colby or Jack Cheese; shredded
1 tablespoon Parmesan
1 tablespoon Fresh parsley; chopped
6 slices Bacon
1 cup Alfredo sauce
Salt and pepper; to taste
Preheat oven to 375F. Fry (or microwave) bacon until crispy, allow to cool. Heat olive oil on medium in 10″ skillet. Rinse chicken breasts; coat generously with bread crumbs; fry in olive oil on medium/high heat until cooked through.
In small bowl, combine parsley, mayonnaise, 1/4 c. of the Colby/Jack cheese, and crumbled bacon. This should make a thick paste; if too thick add little more mayonnaise.
Transfer chicken to baking dish and coat with mixture from bowl. Sprinkle with parmesan cheese, drizzle Alfredo sauce over tops and add remaining shredded cheese.
Bake 30-35 minutes or until edges are golden brown. Salt and pepper to taste.
2 lb. Ground beef
2 1/2 cups cooked rice
1 1/2 cup minced fresh onion
1 1/2 Tablespoon Worcestershire sauce
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
6 strips bacon
In Stainless Steel Mixing Bowl combine beef, cooked rice, onion, Worcestershire sauce, garlic powder, salt and pepper. Mix thoroughly with hands.
Shape into 12 patties and wrap a strip of bacon around each patty. Place in brownie pan.
Bake at 450 degrees F for 20 minutes.
(optional: broil on low for 1-2 minutes to give extra crispiness to bacon).
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper and salt to taste
Toasted bread rounds, crackers, or pita chips.
Preheat oven to 350F.
Spray a 1 1/2-quart baking dish with nonstick cooking spray.
Set aside 3/4 cup crumbled bacon.
In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard.
Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly.
Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip.
Serve immediately with toasted bread rounds, crackers, or pita chips.
2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.
Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.
Add a layer of cheese
Add a layer of bacon.
Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.
Place on a Baking Sheet so the squares are touching.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.
1 1/2 pounds fresh asparagus or 2 packages frozen asparagus spears
One pie shell
8 slices bacon, cut into 1/2 inch pieces
8 ounces grated Swiss cheese
1 1/2 cups half and half
1/8 tsp nutmeg
1/8 tsp salt
Dash of pepper
Snap off and discard the woody bases of the fresh asparagus. Slice stalks diagonally into 1/2 inch pieces. Bring a large pot of water to a boil, add salt and cook asparagus until tender. Drain thoroughly.
Prepare pie shell and bake according to directions.
Fry bacon pieces until crisp and drain on paper towels. Sprinkle bacon and cheese into baked pie shell and top with asparagus pieces.
Beat eggs with half and half, nutmeg, salt and pepper until just well combined. Pour over ingredients in pie shell and bake at 375 degrees for 40 to 50 minutes until a knife inserted in center comes out clean.