Stacie Allred's Broccoli Salad

Stacie Allred via Lisa Riding

Ingredients:
Salad:
4 C Broccoli tops, cut into bite-sized pieces
1/2 C Green Onions
1/2 C Sunflower Seeds
1 C Craisins
1 C Red Seedless Grapes, sliced in half
1/2 lb Bacon, cut up, fried and drained

Dressing:
1 C Mayonnaise
1/3 C Sugar
1 Tbsp Apple Cider Vinegar

Directions:

1. Mix salad ingredients well.
2. Mix dressing in a separate bowl.
3. Pour dressing over salad and toss well.
4. Cover and refrigerate for at least one hour prior to serving.
5. When ready to serve, stir well again.

Awesome Potato Soup

FB Source: Julie Morgan

Ingredients:

Soup:
1 lb potatoes diced, red potatoes are best
5 slices of bacon, uncooked and finely diced
1 small onion diced
2 celery stocks diced
4 cups milk
1 cups water
2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons flour
1/8 bunch freshly chopped parsley
1/2 cup whipping cream

Garnish:
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. Boil potatoes for 10 minutes. Drain and set aside
2. Cook bacon until crispy, drain fat and set aside
3. Cook the onion and celery until celery is tender 
4. In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5. In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6. While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7. Stir in parsley, potatoes and cream
8. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Bacon Cheeseburger Egg Rolls (Baked version)

FB Source: Julie Morgan

Ingredients:
1 lb ground chicken/turkey/beef/ (pick one)
1 package of egg roll wraps (approx. 12-14 slices)
1/2 package of turkey bacon (chopped)
1-2 cups shredded cheese
1/2 cup shredded carrots
1 tomato
1 onion
olive oil
chives
salt & pepper
parsley

Directions:

1. Ground 1 lb of your choice of meat in a pan or medium heat.
2. In a separate pan over medium heat, mix together bacon, onion, shredded carrots, tomato, salt pepper, chives, and parsley. Cook until carrots are tender and bacon is cooked.
3. Mix meat & veggie mixture together, sit aside
4. Pull out the egg roll wraps and place one egg roll, like a diamond in front of you. With a pastry brush, dab all 4 corners of the egg roll wrap with a little of olive oil, this will help the egg roll to stick together once rolled. 
5. Place shredded cheese on middle of wrapper (approx. 1 tsp), next add veggie & meat mixture on top of cheese (approx. 2 TBSP), lastly top off with shredded cheese (approx.1 tsp). Roll up the egg roll (fold in sides about half to rolling egg roll wrapper) The olive oil will help seal up the egg roll
6. Place rolled egg rolls on greased cookie sheet. Take a pastry brush and dip into olive oil, brush the tops of the egg rolls 
7. Bake 400 degrees for about 10-15 minutes. Until egg rolls are lightly brown. (Oven temperatures vary; you may need to bake a little longer)

Dip in your favorite sauce: sour cream, salsa, ketchup, etc. – ENJOY!

Spicy Candied Bacon

FB Source: Julie Morgan

(Photo by Lorinda Fleming) 

Ingredients:

8 slices bacon, thick
6 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. cayenne pepper
1 tsp. black pepper

Directions:

1. Preheat oven 350°. Place wire rack down in cookie sheet pan.
2. Mix dry ingredients in a bowl and combine well. 
3. Sprinkle enough sugar mixture on plate to cover bottom. One strip of bacon at a time, press down into the sugar mixture, being sure to cover entire strip. Flip over and repeat.
4. Place each strip on top of the rack. Be sure not to overlap them and give a tiny space between them. Otherwise they will stick to one another.
5. Put into oven and bake 20 minutes. Remove and flip bacon slices over. 
6. Return to oven and continue to bake another 10-15 minutes, keeping a close eye on them. If you leave in too long they will start smoking your home up. 
7. Let cool about 5 minutes and enjoy!

NOTE: To make more at one time, increase mixture and bacon slices. These can be made and placed in the refrigerator for a snack later.

Breakfast Bites

FB Source: Heather Pettit

Ingredients:

1 package of pre-shredded potatoes (refrigerated section next to the eggs)

3 eggs, beaten

1/2 cup shredded cheddar cheese

1/4 finely chopped onion (optional)

1/4 teaspoon garlic powder

 salt and pepper to taste. 

Directions:

1. Preheat oven to 350 degrees and grease a mini muffin pan. 
2. Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. 
3. Pour in the egg and give it another stir, then add the cheese and mix it all up. 
4. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. 

Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. 

Breakfast is made for the whole week!

Stacie says: "Add crumbled bacon or sausage and other fun add-ins to this before you bake them. YUM!"

Kentucky Hot Brown Bake

FB Source: Kathy Mac

ORIGINAL POST: Eat at Home Cooks

Ingredients:
8 oz package refrigerated crescent rolls
1 lb. package smoked turkey lunch meat
8 slices cooked bacon
8 slices Swiss cheese
3 Roma tomatoes, sliced thin
4 eggs, beaten

Directions:

1. Unroll the crescent dough and separate into 2 squares.
2. Place one square in bottom of 8" pan that is greased or lined with parchment paper.
3. Press dough to fit pan.
4. Layer with half the turkey, bacon, cheese and tomatoes.
5. Pour half the eggs over the top.
6. Repeat the layers.
7. Top with remaining dough square.
8. Pour remaining eggs over top.
9. Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
10. Let sit at room temp for 15-20 minutes before serving.

Pork Tenderloin

FB Source: Dail Stuart

Ingredients:
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Directions:

1. Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
2. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
3. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Bacon Wrapped Asparagus

FB Source: Yvonne Turnbow-Nisley

Ingredients:
Asparagus

Bacon

1/2 C Butter

1/2 C Brown Sugar

1 Tbsp Soy Sauce

1/2 tsp Garlic Salt

1/4 tsp Black Pepper

Directions:

1. Preheat oven to 400.
2. Divide asparagus into bundles of 3-4 spears.
3. Wrap each bundle in a slice of bacon, and place in a baking pan that has a lip around the edge.
4. In a saucepan, melt butter, brown sugar, soy sauce, garlic salt, and black pepper. Bring to a boil.
5. Pour mix over bundles and bake until bacon looks done.

I would slap these bad boys on the grill!!!

I made these this past past Thanksgiving, and they were to die for!!!!!!! 

Ranch Potatoes

FB Source: Easy Recipes

Ingredients:
8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Directions:

1. Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
2. Place drained potatoes into a greased 13x9 inch baking dish.
3. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
4. Sprinkle crumbled bacon and the remaining cheese over the top.
5. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made!

BLT Macaroni Salad

FB Source: Lauren Weido

Ingredients:
1/2 cup mayonnaise
3 Tbsp chili sauce
2 Tbsp lemon juice
1 tsp sugar
3 cups macaroni, cooked
1/2 cup tomato, seeded and chopped
2 Tbsp green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this..

Gorgonzola, Apple, Cherries, Pecans & Bacon Salad with Sweet Balsamic Dressing

FB Source: Cleaning For A Reason - Official Page
Original Source: http://www.sweetlittlebluebird.com/2013/03/my-most-requested-salad-recipe.html

Ingredients:

Salad:

1 bag spring salad mix
1 bag romaine
3 oz bag of Oscar Mayer real bacon (or make your own) 
1/2 cup dried cherries or cranberries
1 large granny smith apple, chopped
1/2 cup toasted pecans or almonds
5 oz Gorgonzola or blue cheese crumbled

Mary's Sweet Balsamic Dressing:

1/2 cup vegetable oil or canola
1/3 cup sugar
3 Tbsp good balsamic vinegar
1/8 tsp dry mustard (or a little squeeze of yellow or Grey Poupon mustard)
Few twists of fresh cracked pepper or 1/8 tsp of reg ground pepper

Directions:
Salad:

Clean lettuce, place in large bowl, and top with ingredients. Toss.

Dressing:

Whisk all the ingredients together, until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend. Keep whisking... it will blend.

Tips:

• You can add more or less of each ingredient - do what you prefer. 
• To toast almonds or pecans, place in skillet on medium high heat, stirring until they are toasted.
• If you plan on serving entire salad, go ahead and add dressing a little at a time, blending until you reach desired amount. If not, keep dressing separate and add individually.
• Serve with grilled chicken tossed on top for a meal.

Hasselback Garlic Potatoes with Bacon and Cheese

Source: Kris Maks

Ingredients:

Potatoes:
16 oz potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp butter, melted
2 Tbsp olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
1 cup Shredded Cheese of your choice

Herbed Sour Cream:
1/2 cup sour cream
1/2 tsp garlic powder
1 Tbsp finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions:

Potatoes:

1. Preheat oven to 400 degrees F.
2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. 
3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. 
4. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
5. When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
7. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Original Source: Easy Recipes, Healthy Eating Ideas

For many people, Hasselback style potatoes are nothing new.
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Olive Garden's Zuppa Toscana Soup

Bobbie Wolfer

Ingredients:

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions:

1. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
3. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften.
4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.
5. Add kale and heavy cream, and cook just until heated through. Serve.

Baked Potato Casserole

Jarron Remington

Ingredients:
8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated milk
½ cup light sour cream
1 tsp salt
½ tsp ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions

Directions:

1. Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
2. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish.
3. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. 
4. Stir in 1 ½ cups of cheddar cheese and half of the bacon.
5. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through.
6. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions.
7. Bake for an additional 3 minutes or until the cheese has melted.

Chicken Bombs

Carly Gill

Ingredients:
*Makes 10 Chicken Bombs
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated Colby Jack cheese
salt and pepper to taste
1 cup BBQ sauce (find something with low sugar)

Directions:

1. Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper. 
2. Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
3. In a small bowl, mix your softened cream cheese with your grated colby jack.
4. Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
5. Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
6. Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks! 
7. Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
8. Bake, uncovered, at 375 degrees for 30 minutes,basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.

Slow Cooker Ham, Green Beans and Potatoes

All Things Country

Ingredients:
2 lbs of fresh green beans
2 lbs of ham/bacon
4 baking potatoes
1 small onion

Directions:

1. Dice the ham, onion and potatoes.
2. Put everything in the slow cooker, along with 3 cups of water and season to taste with pepper.
3. Cook on low for about six hours.

via Kalerville Farms

Cheesy Baked Dip

Anita Maria

Ingredients:

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Directions:

1. Mix first seven ingredients together and put into the hollowed out bread loaf.
2. Bake at 350 degrees uncovered for one hour. 
3. Serve with leftover bread or chips.

Source: triedandtasty.com

If you ever have to bring something to a potluck or if you are asked to bring an snacky type dish to someone's house...this Everyone would LOVE!!
(not exactly low cal...but ok for low carbers if they used pork rinds for dippers...and of course all the guys out there )

Breakfast Enchiladas

Gail Kilman

Ingredients:
1lb sausage
2 cups shredded cheddar cheese
8 (8 in) flour tortillas
6 eggs
1 Tbsp all-purpose flour
2 cups of half and half
3 oz of real bacon bits

Directions:

1. Simply cook the sausage in a frying pan. Once cooked, stir together the sausage, 1 cup of the cheese, and half of the bacon bits.
2. Place an 1/8th of the mixture in the center of a tortilla and roll them up. Place them seam side down in a greased baking dish. Repeat until all tortillas are used.
3. In another bowl beat the eggs and flour. Mix in the half-and-half and pour over the tortillas in the pan. You can either cook immediately or cover and put in the refrigerator until morning.
4. Pre-heat oven to 350 degrees.
5. Sprinkle remaining cheese and bacon bits over the tortillas. Cover with foil and bake for 35 min. 
6. Uncover dish and bake 10 min longer.

Slow Cooker Bacon Cheese Potatoes

FB Source: Carl Barbaro

Slow Cooker Bacon Cheese Potatoes

Ingredients:
1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
1/2 pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)

Directions:

1. Line slow cooker with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy.
2. Layer half each of the bacon, onions and potatoes in the crockpot.
3. Season to taste with salt and pepper and dot with (real) butter.
4. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
5. Cover with remaining foil.
6. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot).
7. Add cheese for the last 20 – 30 minutes and enjoy!

Breakfast for Dinner (Just for Fun!)

Jon Wilson

My contribution to the recent food frenzy on FB.

For delicious breakfast for dinner:
Heat a pan
Put in bacon
Cook it
Add pancakes or eggs or French Toast or waffles with syrup.

Photo by Jon Wilson of http://facebook.com/wilsonimagery


Stacie says: This post was JUST for fun!! Hope you got a grin out of it! ;)