Sweet Chicken Bacon Bites Recipe

Bacon Wrapped Cream Cheese Stuffed Chicken Recipe

Bacon Wrapped Cream Cheese Stuffed Chicken Recipe

Ingredients:

• 1 boneless skinless chicken breast
• 2 tablespoons cream cheese
• 1 tablespoon green onion, Chopped
• 2 pieces bacon, Partially Cooked

Instructions:

1. Pound out Chicken breast so it is about 1/4" thick.
2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
3. Roll CHicken breast up to conseal cream cheese.
4. Wrap partially cooked bacon around chicken breast and secure with toothpick.
5. Plase on baking sheet and back for about 30 minutes at 375.
6. Broil for about 5 minute to crisp bacon.

Cheesy Bacon Chicken Casserole Recipe

Cheesy Bacon Chicken Casserole Recipe

Ingredients

• 4-5 boneless, skinless chicken breasts
• 6 strips of quality bacon – cooked and crumbled
• 2 cans cream of chicken soup
• 2 cups shredded Monterrey Jack cheese
• 1 box (16 ounces) dried spiral pasta
• 1 tablespoon garlic powder
• Salt and pepper to taste
  
  

Instructions

• 1
  Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
• 2
  Set cooked bacon aside for later use.
• 3
  In the same pan, cook chicken in bacon drippings.
• 4
  Add garlic powder and salt and pepper to taste.
• 5
  While chicken is cooking, prepare pasta according to directions.
• 6
  Spray a 9×13 baking pan with non-stick cooking spray.
• 7
  Drain pasta, return to pot.
• 8
  Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
• 9
  Pour into prepared baking dish.
• 10
  Top with crumbled bacon.
• 11
  Top with remaining cup of Monterrey Jack cheese.
• 12
  Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
  
  

Bacon Wrapped Muffin Recipe

Bacon Wrapped Muffin Recipe

Makes 12 cups
12 slices bacon
8 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees.

Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup.

Cheddar & Bacon Loaf Recipe

Cheddar & Bacon Loaf Recipe

ingredients

• 116  ounce loaf  baguette-style French bread
• 1/28  ounce package  shredded sharp cheddar cheese (1 cup)
• 1/2 cup  butter, softened
• 1/3 cup  cooked bacon pieces
• 2 medium  green onions, sliced (1/4 cup)
• 2 teaspoons  yellow mustard
• 1 teaspoon  lemon juice
• 
  

directions

1.Preheat oven to 350 degrees F. Use a serrated knife to cut bread crosswise into 1-inch slices, cutting to but not through the bottom crust.

2.In a small bowl, stir together cheese, butter, bacon, green onions, mustard, and lemon juice. Spread mixture between slices of bread. Wrap loaf in foil.

3.Bake for 10 to 15 minutes or until bread is heated through and cheese is melted.

Crock Pot Cheesy Bacon Potatoes Recipe

Crock Pot Cheesy Bacon Potatoes Recipe

1 bag of frozen hash browns country style 

2 cans of condensed cream of potato soup 

8 oz of sour cream 

1 bag (2 cups) of Mac n Cheese shredded cheese 

1 bag of Oscar Meyer recipe style bacon pieces

Carolina Cheddar Bacon Dip Recipe

Carolina Cheddar Bacon Dip Recipe

Ingredients:

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Directions: Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Loaded Baked Potato Casserole Recipe

Loaded Baked Potato Casserole Recipe

Ingredients:

(2) 16oz sour cream
2 cups shredded sharp cheddar cheese
(2) 3oz bags real bacon bits
1 packet dried Ranch Dip mix
1 bag frozen shredded hash brown potatoes

Directions:

1.  Preheat oven to 400°.  Spray 9×13 baking pan with non-stick spray.

2.  Mix all of the ingredients together in a large bowl. Pour casserole mix into pan.  Bake 50 – 60 minutes or until edges are bubbling and top is nice and brown.

Jalapeño Poppers Recipe

Jalapeño Poppers Recipe

Ingredients
1 8-oz package full-fat cream cheese, softened
1 tablespoon smoked Spanish paprika
12 jalapeño peppers
4 strips thick-cut bacon (preferably nitrate free), cut into 1/4" pieces

Directions
Preheat oven to 375 degrees. Whisk together the softened cream cheese and smoked paprika until smooth and evenly combined.

Cut each pepper in half lengthwise, and use a spoon to scoop out the center veins and seeds. Discard the seeds.

Fill the cavity in each jalapeño pepper half with a teaspoon or two of the cheese mixture and place cheese side-up on a baking sheet. Top each pepper with 3 or 4 pieces of the cut bacon.

Bake for 20-25 minutes, or until the bacon is crisp and the jalapeño peppers are fully roasted. Let cool 5 minutes before serving.

Tip: To protect your skin from the natural oils in the jalapeño pepper, which can burn or irritate, rub your hands with a tablespoon olive or vegetable oil as you would hand lotion before you begin working with the peppers.

Egg-Stuffed Baked Potatoes Recipe

Egg-Stuffed Baked Potatoes Recipe

Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
eggs
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Instructions
Preheat oven to 350 degrees.

Slice a layer off the top of each potato.  Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.  Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes.  Egg whites should be set and yolks soft.

Chicken Jalapeno Bombs

Chicken Jalapeno Bombs

Ingredients

5 Chicken Breasts

5 Jalapenos

20 Slices of Bacon

4 oz Cream Cheese

1 Cup of Colby Jack Cheese

1 Cup BBQ Sauce

Directions

Slice chicken breasts in half (like a hamburger bun), place between wax paper and pound until it’s ¼” thick. Season with S&P. Mix the two cheeses together and smear about 1 Tblsp into each pepper half (just use up the cheese between all of the peppers). Place the pepper on the chicken breast and wrap it up as best you can. I suggest placing the pepper cheese side down so it gets completely covered by the chicken. 

Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon. 
Cook on a preheated 350 degree grill over indirect heat for 30 minutes or until chicken is done. Turn every 5 minutes and baste with BBQ sauce each time you turn it. 
For oven: Bake at 375 degrees for 30 minutes or until chicken is done. Baste a couple times and finish under the broiler to set the BBQ sauce. **I suggest a 400 degree oven and no BBQsauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat (if you don’t have a broiler pan), cover in BBQsauce and finish baking

Bacon & Eggs in Toast Cups

Bacon & Eggs in Toast Cups

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.

Bacon Wrapped Cream Cheese Jalapeno Bites

Bacon Wrapped Cream Cheese Jalapeno Bites

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.

Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet.  Bake for 40-45 minutes.  Remove and enjoy!

Pancake Bites

Pancake Bites

1/2 cup Multigrain Pancake Mix, dry
1/3 cup Soy Milk (any milk would do)
1/4 cup Torani Sugar Free Caramel Syrup
Assorted Toppings: Cooked Sausage, Crumbled Cooked Bacon, Fruit (I used frozen blueberries but banana slices or apples are yum too)

Mix pancake mix, milk, syrup together till thoroughly combined. Pour batter into a non-stick 12 cup mini muffin tin that has been sprayed with Pam. Fill about 3/4 way up.



Top each muffin with sausage, bacon or fruit. Make all one flavor or a combo. If you set the ingredients out family members and whippersnappers can make their own... banana blueberry bacon surprise.

Bake at 350 for 12-14 minutes or until golden. Serve with warmed Sugar Free Maple Syrup. 

BLT Chicken

BLT Chicken

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

(Source)

Broccoli Salad

Broccoli Salad

Twice-Baked Potato Casserole Recipe

Twice-Baked Potato Casserole Recipe

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

(Source)

Potato & Bacon Potato Salad

Ingredients

4	cups cubed red potatoes
1	cup chopped onion
7	bacon strips, cooked and crumbled
2	tablespoons minced fresh parsley
1-⅓	cups mayonnaise
3	tablespoons grated Parmesan cheese
3	tablespoons prepared ranch salad dressing
2	tablespoons prepared mustard
4	teaspoons white vinegar
½	teaspoon minced garlic
¼	teaspoon salt
¼	teaspoon pepper (Source)

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.