Bacon Wrapped Tater Tots

This appetizer is one that I brought to a New Years party that I attended.  They were a huge hit and lots of people asked me for the recipe.  So, here is is.  Very simple to put together.  The ingredients aren't hard to find and if you've got yourself a little time for assembly they aren't complicated.

I've made them several times since that night and I've discovered that cooking them on a rack vs directly on a pan really helps with two things.  First: you don't get the pooling of melted brown sugar and bacon fat around each tater tot, which in turn makes them difficult to get off the tin foil.  Second: They crisp up better and aren't as gooey.

The combination of sweet and salty, combined with a yummy tater tot is delicious. Prepare yourself for a lot of people asking how they're made.

Bacon Wrapped Tater Tots

Recipe from Damn Delicious

Ingredients

• 2 cups tater tots, at room temperature
• 4 slices (or more) thin sliced bacon, cut into quarters
• 1 ounce sharp cheddar cheese, cut into 1/4" pieces
• 1/4 cup brown sugar

Cooking Directions

1. Preheat the oven to 400º
2. Line a jelly roll pan with tin foil and place cooling racks on top the tin foil.
3. Take a tater tot, place a piece of cheese on top, wrap in bacon, roll in brown sugar and place on the prepared pan.
4. Continue until all are wrapped.
5. Bake for 20-25 minutes. The bacon should have started to get crisp around the edges and be golden in color.
6. Let cool a little before removing from the pan.
7. Serve hot or at room temperature.

Spaghetti Squash Bolognese

How is your week going so far? Mine is busy but I'm very happy to get out and enjoy the nice fall weather. The leaves are just starting to turn and the nights are cool.  It makes me happy.

Time to start breaking out some of the recipes I've been wanting to try.  This one is also compliant with my diet so it's a win win.

I've tried spaghetti squash in the past and just didn't like it that much, but this time I really enjoyed it.  I'm glad I tried it again.  My husband is a big squash eater and he ranked this one up there with his favorite butternut squash.

Spaghetti squash is sort of a pain to cut in half.  I wish I could give you some ideas about how to make it easier but I struggled with it myself.  Luckily you only have to cut this one in half lengthwise and then you're done. I especially loved the bolognese.  Full of big flavors that melded together perfectly.  Great, healthy dinner that feels like you're splurging.  Definitely a keeper.

Spaghetti Squash Bolognese
Recipe from Practical Paleo page 280

Ingredients

• 1 spaghetti squash
• sea salt and black pepper to taste
• 2 Tbsp bacon fat or butter
• 1 medium onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 1 clove garlic, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 4 slices bacon, chopped
• 1/2 cup full fat coconut milk
• 3 oz (half a small can) tomato paste
• 1/2 cup dry white wine (optional)
• sea salt and black pepper to taste

Cooking Directions

1. Heat the oven to 375º
2. Cut the spaghetti squash in half lengthwise and clean out the seeds from the middle.  Sprinkle with salt and pepper and lay face down on a baking sheet and bake for 30-45 minutes.  It's done when the the flesh can easily be pulled away from the skin. Place the cooked spaghetti squash in a bowl and set aside until the bolognese is done. 
3. While the squash is cooking, start the bolognese. 
4. In a large skillet, add the bacon fat or butter to the pan, then add the diced onion, carrots and celery.  Cook until the vegetables are slightly translucent and beginning to become tender.  Add the garlic and cook for about 1 minute. 
5. Add the beef, pork and bacon and cook until browned. 
6. Add the coconut milk and tomato paste (and white wine if using). 
7. Simmer for about 20-30 minutes.  Taste and then add salt and pepper as needed. 
8. To serve, add some spaghetti squash "noodles" to a dish and top with the bolognese. 

Bacon-Chicken Crescent Ring

I know I'm not the only one who has trouble getting dinner on the table when you've got such a hectic schedule during the week.  

Right? I'm not alone here right? 

I'm going to go ahead and assume you're experiencing these issues too.  Seems like there is very little time after school and before the extra-curricular activities.  I don't usually go for store bought products like canned crescent roll dough but lets be honest, I'm not going to whip it up on a weeknight either.  A little extra help from the store can help sometimes. 

This quick dish can be made quickly and you can add or remove any of the ingredients you don't think your family will eat.  I made it exactly as the recipe called for and my daughter wouldn't touch it because of the red peppers.  Oh well. 

Fairly simple to assemble, once you know what it's supposed to look like.  I like lots of pictures so I thought this might help.

The bacon inside really adds a nice smoky flavor that my husband and I enjoyed.  The flavors all meld together really well.  This ring bakes up beautifully and is easy to reheat and even take with you on the run. Great quick dinner option. 
Bacon-Chicken Crescent Ring

Recipe from "tasteofhome 100 BEST recipes 2011" page 80

Ingredients

• 2 tubes (8 oz each) refrigerated crescent roll dough
• 1 can (10 oz) chunk white chicken, drained and flaked
• 1 1/2 cups (6 oz) shredded Swiss cheese
• 3/4 cup mayonnaise
• 1/2 cup red pepper, finely chopped
• 1/4 cup onion, finely chopped
• 6 bacon strips, cooked and crumbled
• 2 Tbsp Dijon mustard (I used coarse ground)
• 1 Tbsp Italian dressing mix

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 14 inch pizza dish with non-stick spray. 
3. Open both cans of crescent roll dough, break the dough apart into the perforated rectangle pieces and start laying them about 3 inches away from the edge of the pizza pan, wide side facing toward the middle, corner piece drooping over the edge. (see picture)
4. Overlap the dough pieces until all the pieces are down.  Squeeze the seams together on the wide side pieces. 
5. Mix the remaining ingredients together in a medium bowl. 
6. Scoop out the mixture with a large spoon and spread evenly over the wide side of the dough. 
7. Grab the triangle pieces that are hanging over the edge and pull them over the top of the filling (there will be gaps that aren't covered). Tuck the dough corner under the wide side. (see picture). 
8. Bake for 20-25 minutes or until golden brown. 

Corn Salad

Eating seasonal foods is always best, you can guarantee that your family is eating the freshest foods possible.  They are at their peak flavor and ripeness.  

This recipe is something I came up with using just what I had in my pantry, refrigerator and garden.  My family loved it!  The fresh corn really put this over the top, but frozen or canned will work too.  The mayonnaise added creaminess and the hot barbecue sauce added spice with a little vinegar bite.  

Truly delicious! 

Corn Salad

From Alissamay's kitchen

Ingredients

• 4-6 ears fresh corn, cooked, cooled and cut off the cob (or canned or frozen but thawed)
• 4 slices bacon, cooked crisp and crumbled, cooled
• 2 banana peppers, membranes removed and seeded, chopped
• 1/2 can black olives, sliced
• 1/2 - 1 cup grape tomatoes, sliced in half
• 1/4 cup hot vinegar based barbecue sauce (I used Scotts Barbecue Sauce, but it might be a Southern thing) 
• 1/2 cup mayonnaise
• salt and pepper to taste

Cooking Directions

1. Make sure all the the ingredients are cold or no warmer then room temperature.
2. Combine all the ingredients in a large bowl and mix to combine. Serve cold and refrigerate leftovers.

PW's The Best Baked Beans

I had to turn my oven on for this recipe. I only say that because it's really hot outside, so this took some serious commitment. I'm glad I did it though.  They were pretty darn delicious.

I was invited over to a friends house for dinner so I made these.  They are easy to make, it's really a quick process at first but you do have to bake them for 2 hours, so factor that in.

There is a good reason that beans are an outdoor party favorite, they aren't going to go bad if out in the sun.  With the 4th right around the corner I think you might want to consider this recipe.

PW's The Best Baked Beans

Recipe from The Pioneer Woman

Ingredients

• 8 slices bacon, halved
• 1 medium onion, chopped
• 1/2 medium green pepper, diced (optional)
• 3 cans (28 oz) pork and beans
• 3/4 cup barbecue sauce
• 1/2 cup brown sugar
• 1/4 cup distilled vinegar or cider vinegar
• 2 tsp dry mustard

Cooking Directions

1. Heat the oven to 325º
2. In a large pot, brown the bacon until partially cooked. You need about 1/4 cup of bacon grease. Place the partially cooked bacon on a paper towel and set aside.
3. Add the reserved 1/4 bacon back into the same pot and add the onion and green pepper if you're using it. Cook about 5 minutes.
4. Add in the remaining ingredients (not the bacon) and stir together. 
5. Transfer the mix to a 9x13 inch pan, top with bacon and bake for 2 hours. 
6. When done, let cool slightly so the sauce will thicken. 

Mushroom Bacon Bites

I know I'm a little late posting a new recipe this week.  Sorry about that.  I was on vacation last week and it's taken me this long to get my act together.  

Well, it also explains why we had appetizers for dinner one night.  Actually, I could eat appetizers for dinner every night.  I just love them. 

This recipe was in my Taste of Home magazine/cookbook.  I'm weird, I keep all those things in addition to all the cookbooks I already have.  I make our lives interesting each time we have to move. :)

Anyway, it's super quick and super easy and SO delicious!  I had left over bacon so I wrapped some other things from my garden which I will post later.  When is anything wrapped in bacon NOT delicious?!

Mushroom Bacon Bites

Recipe from Taste of Home

Ingredients

• 24 medium fresh mushrooms
• 12 strips bacon, halved
• 1 cup barbecue sauce

Directions

1. Cut the bacon strips in half. 
2. Wrap one piece of bacon around each mushroom and secure with a toothpick. 
3. Top with barbecue sauce and grill, uncovered, over indirect heat for about 10-15 minutes.  Turn over and add more barbecue sauce about halfway through.  You're looking for the bacon to become crisp and the mushrooms to soften. 

Caramel Bacon Buns

Will you believe me if I told you I JUST made these? They're still warm actually.  I'm taking them to a party tonight and I'm pretty sure they're going to be loved by all.  I wasn't sure at first but once they started baking and my house started to smell like caramelized bacon I was pretty sure they'd be good.  I was right, they are.  Thank you Pinterest!

I've got to say, I'm not usually very fond of canned biscuits but when it comes to this appetizer, I really do think they are the best choice.

I'm not really sure if this falls under the appetizer or dessert category since it is covered in caramel sauce, but I think appetizer is perfect.  They are sweet but not over the top sweet.  The bacon gets sort of candy like on top the bun.  Just heavenly. I can't wait to share these tonight!

Caramel Bacon Buns
Recipe from Oh, Bite It!

Ingredients

• 1 can refrigerated biscuits
• 1 jar caramel sauce (for ice cream)
• 1 package (about 8 pieces or so) bacon, cooked until crispy and chopped

Cooking Directions

1. Preheat the oven to 400º
2. Spoon a little caramel sauce into the bottom of 20 mini cupcake. I found a scant tsp was about right.
3. Sprinkle as much bacon on top of the caramel as desired. About 1/2 a tsp.
4. Cut each biscuit in half and lay one half on top of each caramel/bacon cup.
5. Line a separate baking sheet with tin foil and place it on the rack under the rack you are going to cook these on, to catch any drips that might occur. 
6. Bake for 10-15 minutes, until golden brown. 
7. Get a cookie sheet ready so you can flip the buns over on top of it. 
8. You can drizzle extra caramel sauce over the top if desired. 
9. Makes 20 mini buns, serve at room temperature. 

Muffin Melts

Breakfasts around here are one of the times that I like to try new recipes best.  The reason for this? Because I'm not a huge breakfast eater.  I like dinner food for breakfast, for the most part, however I do not indulge in that most of the time.  I force myself to eat "normal" breakfast food.  

This recipe was a nice go-between for me.  It has all the ingredients of breakfast food but with the added flavors from the Dijon and Worcestershire sauce.  The Pioneer Woman calls these make ahead muffin melts, and that's a good way to describe them, because they do take a little bit of planning beforehand to get them on the table.  I cut the recipe in half and still had leftovers, which were also very good reheated.  I liked the different layers of flavor, and the chewy English muffin on the bottom. Great recipe for a crowd and easy to transport. 

Muffin Melts

Recipe from The Pioneer Woman

Ingredients

• 12 slices bacon
• 12 large hard-boiled eggs, peeled and chopped
• 2 cups grated cheddar cheese
• 1 cup mayonnaise
• 1 heaping Tbsp Dijon mustard
• 1/2 tsp garlic powder
• 5 dashes Worcestershire sauce
• 6 English muffins, split

Cooking Directions

1. Fry the bacon slices until chewy and slightly crisp.
2. Chop the bacon into pieces.
3. Peel and cut the hard-boiled eggs into a rough chop.
4. Add the cheese, bacon, eggs, mayonnaise, mustard, garlic powder and Worcestershire sauce into a bowl and combine.
5. Cut the English muffins in half and pile on the topping, evenly over the 12 sides of muffins.
6. Broil for 3-4 minutes in the lower portion of your oven. The cheese should be melted.

Creamy Bacon Parmesan Dip

So, a couple of weeks ago I mentioned that we had recently had a thunderstorm and according to Southern folklore we could expect snow in 7-10 days.  Well, it took a little longer than that but we did get snow last night.  They cancelled school today and everything.  How much snow did we get? About and inch.  Yep, that's all. The road are really icy so I am glad school was cancelled but there isn't even enough snow to make a snowman.  Not to mention it's not sticky enough.  Oh well, we'll take it.

If you're stuck home like we are today you might want to work on your game day plans, or maybe you just want a tasty snack.  If you're a bacon fan, you'll be in heaven with this one. Bacon is the star ingredient in this dip, ton's of flavor from the crunchy bacon and the creamy cheeses. Easy to throw together and the ingredients are readily available at most every supermarket.

I made this dip to the Bronco/Patriot game at a friends house

Make sure the dip is good and hot when served!

Creamy Bacon Parmesan Dip

Recipe from Buns In My Oven

Ingredients

• 4 slices bacon, cooked
• 1/4 whole sweet onion, minced
• 1 Tbsp butter
• 8 ounces cream cheese, at room temperature and cut into pieces
• 3/4 cup Parmesan cheese, shredded
• 1/2 tsp garlic powder
• 1 tsp ground black pepper

Cooking Directions

1. Preheat the oven to 350º
2. Mince the onion and add to a hot skillet with the butter. Cook until the onions have softened and started to brown slightly. Should take 5-10 minutes.
3. In a medium bowl, crumble the bacon into small pieces and then add the remaining ingredients including the cooked onion.
4. Stir together until creamy and add to a small heat proof dish.
5. Bake for about 15 minutes or until hot and bubbly. 

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

I know I may get some haters for what I'm about to say, but I can feel spring in the air here in the South.  I know a lot of you are still buried in snow but we've had two nice days of weather and it's got us all thinking about spring.

I learned from some neighbors just a couple of days ago that there is an old saying in the South.  10 days after a thunderstorm there will be snow.  Guess what we had Saturday?  Right, a thunderstorm.  So just to see if this old wives tale is accurate I put the date on my calendar and if it's correct, we'll have snow on the 20th.  Fun experiment and I'm actually hoping we DO get snow.  Those are my Montana roots coming through.

Before I break out the sunscreen and umbrella straws I have to show you my new (sort of) obsession.  Breakfast bakes.  You can literally add anything you want so I've been experimenting so see what my family likes best.  Really it's just my husband and I since my daughter refuses to eat eggs.  This latest version is one of my husbands favorites.  He loves it because it's full of bacon, I love it because it's pretty easy and very tasty.

I'm pretty sure you have the items you need in your refrigerator or pantry right now to make your very own breakfast bake.  The only essential ingredient is eggs, a dozen would be best but I made this one with only 8 so it's doable.

Hashbrown, Bacon, Mushroom and Cheese Breakfast Bake

From Alissamay's kitchen

Ingredients

• 6 small yukon gold potatoes
• 1 medium onion, chopped
• 1 lb bacon, chopped
• 1 (8 oz) package mushrooms (baby bella or button) sliced
• 8 oz sharp cheddar, grated
• 8-12 whole eggs, beaten
• splash milk or half & half
• salt and pepper to taste (or seasoned salt)

Directions

1. Preheat the oven to 350º
2. Grate the potatoes' (skin and all) into the bottom of a 9x13 inch dish that has been sprayed with non-stick spray. Spread the potatoes out in an even layer. 
3. In a medium frying pan fry the bacon pieces until they are crisp, then remove to a paper towel lined dish.  Discard the oil from the pan but do not wash the pan. 
4. Add the onions and mushroom and cook until they are beginning to get tender, remove to a separate dish. 
5. Spread the bacon over the hashbrowns and then add the onion mushroom mixture.  
6. Add the grated cheddar on top. 
7. In a bowl crack all the eggs and add a splash of milk or half & half and whisk together.  Add the salt and pepper and whisk again. Pour the egg mixture over the top of the other ingredients. 
8. Bake in a preheated oven for about 20-30 minutes or until the eggs are puffy and beginning to pull away from the sides of the dish. 

Baked Bacon

If you've got a little extra time in the morning you might want to bake your bacon instead of the the traditional pan frying version.  It's much easier and much less clean up.  I used thick cut bacon and it took about 25 minutes but the thinner varieties will take less time.

Obviously this isn't a recipe, a new way of cooking bacon without having grease splattered all over your kitchen is worth sharing. :)

• Line a jelly roll pan with tin foil.
• place cooking racks, like the kind you use to cool cookies on top of the tin foil. 
• Line the racks with bacon. 
• Place the pan in the center of a COLD oven. 
• Shut the door and turn the heat to 400º. 
• Walk away, check on it at about 15 minutes.  Cooking time will vary depending on your oven and the thickness of the bacon.  Watch it carefully toward the last few minutes of cooking so it doesn't burn. 
• Remove from the racks immediately after you remove the pan from the oven and place on a plate lined with paper towels to stop the cooking process. 

**You can undercook the bacon slightly and freeze it.  When you want a couple pieces of bacon you can take it out and microwave it for a minute or so. 

Baked Potato Casserole

I'm sure you know that I grew up in Montana, land of meat and potatoes.  This dish takes me right back to my life there.  It makes me homesick quite frankly.  If you're like me, this dish has everything you love in a comfort food dish.  Bacon and cheese mixed into mashed potatoes? Seriously, how can there be anything wrong with that? 

It's magical. 

I didn't have any green onions but I know it would have been wonderful with them sprinkled on top. 

The only extra step you make to prepare these vs regular mashed potatoes is adding them to the oven to melt the cheese. It's easy peasy. If you have your own favorite way to make mashed potatoes then by all means, do that, just add the bacon and cheese too. 

Enjoy!

Baked Potato Casserole

Recipe from Facebook via Jarron Remington

Ingredients

• 8 medium potatoes (peeled and cut into 1" chunks)
• 1 cup evaporated milk
• 1/2 cup light sour cream
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups shredded cheddar cheese, divided
• 6 slices bacon, cooked crisp and crumbled
• sliced green onions for garnish, optional

Cooking Directions

1. In a large pot, add the potatoes and cover with water, then boil until tender. About 15 or 20 minutes. Drain
2. Preheat the oven to 350º
3. Spray a 2 1/2 to 3 quart casserole pan with non-stick cooking spray.
4. Put the potatoes back to the pot they were cooked in and add the milk, sour cream, salt and pepper. Use a potato masher or a blender to mash the potatoes until smooth.
5. Add in 1 1/2 cups of cheese and half the bacon crumbles. Mix well.
6. Put the potato mixture into the prepared dish and top with the remaining cheese and bacon crumbles. Top with green onions if using.
7. Bake for about 3 minutes or until the cheese has melted.
8. Serve hot.

Broccoli Salad

I was at my friend Kristi's house not long ago and she was having a party where everyone was bringing a dish of some kind.  One of her neighbors brought a broccoli salad and it was a huge hit!  Seems so easy now that I know the recipe!  Nice healthy broccoli in a creamy sauce made from mayo, sugar and vinegar and sprinkled with BACON! Bacon makes eating a nice healthy broccoli salad seem less healthy and more delicious.  The addition of sunflower seeds right before serving really pushes this salad over the top. Every so often you get a bite of the dried cranberry and some red onion.  Whoever thought of this is a genius!

I found this recipe here

10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds

In a large frying pan cook the bacon until crisp, move to a plate covered with a paper towel to absorb any grease and let cool.  You can either cook the bacon in full slices and then crumble when cool enough, or you can cut the bacon into pieces before frying it (which is what I did).

In a small bowl combine the mayo, sugar and vinegar and mix until smooth.  In a larger bowl cut the broccoli into bit size pieces.  Chop the red onion into small pieces.  Add the onion and the raisins to the broccoli and coat in the dressing.  Reserve the bacon pieces and sunflower seeds until just before you serve it.

Bacon Wrapped Smokies with Brown Sugar

Have you ever had appetizers for dinner? I love doing that, it's my favorite type of dinner although I don't get to do it very often. Well I invited a friend of mine over recently to do just that.  She made a couple, I made a couple and then we sat around and stuffed ourselves.  It was great fun. I'll be posting the rest of them on here in the next week or so. When trying to find the perfect appetizers for our little get-together I decided one should be meat.  This one was super easy and super yummy.  You only need three ingredients!

Get a package of little smokies, a package of bacon and some brown sugar.  Cut the bacon in thirds and wrap around each wiener and put them onto a kabob stick.  Sprinkle with brown sugar and bake at 350 for about 20 minutes or until the bacon is cooked and the brown sugar has melted.

Recipe found here

1 - 16 oz package of little smokies
1 package bacon - not the thick cut bacon
1/2 to 1 cup of brown sugar - depending on your taste

Heat the oven to 350 degrees.

Cut the bacon into thirds and wrap each smokie link with the bacon.  Pierce several of the bacon wrapped smokies onto a skewer and place onto a cookie sheet.  After all smokies have been wrapped and skewered, sprinkle the tops with brown sugar.

Cook for about 20 minutes or until the bacon is cooked and the brown sugar has melted.