Tag Archives: Bacon

Bacon Bean Dip

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One can of Beans with Bacon Soup

8 ounces of sour cream

 8 ounces of Monterey Jack jalapeño cheese

 1/4 teaspoon of chili powder

 Mix all and heat in 350° oven for 25–30 minutes

 Serve with Scoopers

 

 

 

BACON & TRIPLE- CHEESE STRATA BREAD PUDDING

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  • 12 Ounces (1 package) of pancetta or bacon, chopped;
  • 2 Small yellow onions, diced;
  • 1 clove of garlic, minced;
  • 6 Large eggs;
  • 2 ½ Cups of whole milk;
  • 2 Cups of finely grated smoked Gouda cheese;
  • ½ Cup of finely grated Parmesan cheese;
  • ½ Cup of whipping cream;
  • 2 Tablespoons of chopped fresh oregano;
  • ½ Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • 1 Loaf of rustic French or Italian bread, cut in 1-inch cubes; and
  • 2 Cups of grated fontina cheese (about 8 ounces).

Heat a large skillet over medium heat & cook bacon until crisp & transfer bacon to a dish. Drain excess fat from skillet, but don’t wipe out pan. Add the onion & garlic & cook until golden brown & fragrant, about 5 minutes, & than remove from heat.

Whisk the eggs, milk, Gouda cheese, Parmesan cheese, cream, oregano, salt & pepper in a large bowl.

Butter a 13x9x2 inch ceramic or glass-baking dish (about 3 quarts). Spread about 1/3 of the bread in the pan, top with a 1/3 of the bacon, than 1/3 of the onion. Pour 1/3 of the egg mixture over. Repeat layering with remaining bread, bacon, onion, and egg mixture. Cover & leave in refrigerator overnight to allow the bread to soak up the custard.

To cook, heat the oven to 350 degrees. Allow the strata to come to room temperature on the counter. Top with the grated fontina & bake uncovered until golden brown & cooked though in about 50 minutes.

 Serves 8-10

 

PRALINE BACON BITES

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  • ½ pound of slab bacon sliced ¼ inch thick slices
  • 2 T. corn syrup – light or dark
  • 1 T. maple syrup
  • 4 pitted dates
  • ¼ cup brown sugar
  • ¼ cup marcona almonds
  • 1/8 t. cayenne pepper

Cut bacon slices into pieces approximately 1-1/2 inch x 1 inch.  Place on a roasting rack over a sheet pan and spray with a non-stick spray.  Place bacon on rack and bake in 375 degree oven for 12-15 minutes or until bacon is 80% cooked.  Remove from oven and carefully place bacon pieces on a paper towel.  In a small bowl combine syrups.  Drizzle or brush over bacon pieces.  In the bowl of food processor combine/pulverize dates, brown sugar, almonds and cayenne.  Place ½ t. of this topping on each piece of glazed bacon.  Return to oven to bake an additional 10 minutes.  BE SURE TO WATCH SO THEY DON’T BURN.  Remove from oven and drain on paper towel.  Serve when cool to the touch or room temperature.

STUFFED MUSHROOMS

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  • 1 # mushrooms

  • 2 T. bacon drippings

  • ¼ cup chopped onion

  • 1 minced clove garlic

  • ½ cup finely chopped ham or bacon

  • ½ cup bread crumbs

  • 2 T parmesan cheese

  • 1 egg

  • 1 T parsley chopped

  • ½ t oregano

  • ½ t salt

  • Freshly ground pepper

Pour boiling water over mushrooms.  Let stand 15 minutes then remove stems.  Actually, I try to remove stems dry so they don’t get too watery.  Chop stems.  Sauté onion, garlic, ham/bacon and mushroom stems in oil.  Add bread crumbs, cheese, egg and seasonings.  Stuff caps.  Bake 425 degrees for about 10-15 minutes.

HOT BACON POTATO SALAD

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  • 8 slices of bacon

  • 2 medium onions, finely chopped

  • 1 T. flour

  • 4 t. sugar

  • 1 ½ t. salt

  • 1 t. paprika

  • ½ cup cider vinegar

  • 1 cup water

  • 6 medium size potatoes, cooked and cubed

Cut bacon into 1 inch pieces.  Pan fry slowly until almost cooked.  Add onion and cook until transparent.  Combine and stir in flour, sugar, salt and paprika.  Pour in vinegar and water.  Stir and cook until mixture thickens.  Add potatoes to bacon dressing and heat 10-15 minutes over low heat.

BACON SPINACH ROLL UPS

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  • 4 oz. cream cheese

  • 1 10 oz package frozen spinach chopped

  • 6 BACON SLICES

  • ¼ cup mayonnaise

  • 1 t. salt

  • ½ t. pepper

  • ½ cup chopped green
    onions

  • 3 9” flour tortillas

Cook bacon in heavy  large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.
Heat 1 tortilla in large skillet over high heat until warm and pliable,
about 1 minute per side.  Transfer to work surface.  Spread 1/3 of filling over
tortilla, leaving ½” border.  Roll up tightly, enclosing filling.  Wrap in
plastic.  Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.  Preheat oven to 400 degrees.
Remove plastic, slice off unfilled ends of rolls.  Cut rolls crosswise on slight diagonal into ¾” thick slices.  Arrange on large baking
sheet.  Bake until heated through, about 7 minutes.  Makes 30.

Bacon Spinach Roll-ups

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  • 6 bacon slices
  • 1 – 10 oz package frozen spinach, chopped
  • 4 oz. cream cheese
  • ¼ cup mayonnaise
  • 1 t. salt
  • ½ t. pepper
  • ½ cup chopped green onions
  • 3 – 9” flour tortillas

Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.  Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side.  Transfer to work surface.  Spread 1/3 of filling over tortilla, leaving ½” border.  Roll up tightly, enclosing filling.  Wrap in plastic.  Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.  Preheat oven to 400 degrees. Remove plastic, slice off unfilled ends of rolls.  Cut rolls crosswise on slight diagonal into ¾” thick slices.  Arrange on large baking sheet.  Bake until heated through, about 7 minutes.  Makes 30.