- 1 pound of bacon, cut into 1′ pieces
- 1/4 cup bacon grease
- 1 cup onion, chopped
- 1/4 cup flour
- 1/4 teaspoon thyme
- 3 cups low sodium chicken broth
- 3 cups milk
- 2 pounds of potatoes, cut into 1/2′ pieces
- 1 cup shredded sharp cheddar cheese
- 8 ounces sour cream
- In a large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
- Take the bacon out and drain on a paper towel.
- With the grease in the pot, sautee the onion and thyme until soft.
- Sprinkle the flour in and whisk together for about 1 minute.
- Add the chicken broth and stir to combine.
- Add the potatoes and milk.
- Let come to a boil and then reduce to a simmer.
- Simmer about 15 minutes or until the potatoes are soft.
- Stir in the sour cream and cheese.
Adapted from: http://sugarapron.com/2015/11/02/creamy-potato-soup/
- 2 whole garlic ears
- Drizzle of olive oil
- 2 pork tenderloins
- 8 oz. cream cheese (at room temperature)
- 1 bunch, fresh chives, finely chopped
- 8-12 slices bacon
- Slice the top off of each ear of garlic.
- Drizzle with olive oil.
- Place in foil tent and bake at 350 for 1 hour.
- While garlic is roasting, remove excess fat from pork tenderloins.
- Butterfly the tenderloins by cutting lengthwise down the middle
- being careful not to cut all the way through.
- Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
- When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
- Divide cream cheese in half and spread over the tenderloins.
- Spread chives over the cream cheese.
- Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
- Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
- Remove from heat and let rest for 10 minutes.
- 8 slices bacon cut in 1 inch pieces
- 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
- 1 cup chopped onion
- 16 ounces sour cream
- 2 1/2 cups whole milk
- 2 cans cream of chicken soup
- 1 8 ounce can of corn, drained
- In a large pot, saute the bacon until crisp.
- Add the potatoes and onions.
- Stir occasionally until the potatoes are soft.
- Add the remaining ingredients and let simmer for another 10 minutes.
- Season as desired with salt and pepper.
Adapted from: Some random Land of Lakes (1987) subscription cookbook
- 1/2 cup soy sauce
- 3/4 cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup olive oil
- 1 pork tenderloin
- 1 pound bacon
- Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
- Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
- Let the pork marinate 3 hours to overnight.
- Wrap the tenderloin in bacon and cook according to your grill’s instructions.
Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html
- 4 chicken breasts
- 1 pound bacon
- 8 ounce bag spinach
- 4 ounces mushrooms, thinly sliced
- 1 cup Swiss cheese, shredded
- 1 teaspoon garlic, minced
- 1/2 cup ham, finely diced
- 1 teaspoon black pepper
- olive oil
- chicken rub or seasoning
- In a skillet, briefly saute the garlic in olive oil.
- Add the spinach and cook until it is wilted down.
- Drain the excess moisture from the spinach.
- In the same skillet, add a bit more olive oil and saute the mushrooms.
- In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
- Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
- Stuff the filling into the breasts.
- Wrap each breast with bacon (2-3 strips).
- Bake or grill until the chicken reaches 165 degrees.
Adapted from: http://www.traegergrills.com/recipes/detail/304
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups whole milk
- 1 cup cheddar cheese, shredded
- 1 cup swiss cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 medium onion, sliced thinly
- 8 ounces white mushrooms, sliced
- 1 pound bacon, finely chopped
- 1 teaspoon white pepper
- 1/2 teaspoon dry mustard
- 1 pound elbow macaroni, cooked al dente
- Sauté the onions in a bit of butter or oil until they start to brown.
- Add the mushrooms cooking until they soften then move into a separate bowl.
- Heat the butter in a medium, deep skillet over medium heat.
- When the butter melts add flour and whisk, cooking about three minutes or until the flour starts to brown.
- Slowly add milk while continuing to whisk.
- Gently bring milk to a bubble while stirring frequently and allow it to thicken a bit.
- Stir in the cheese a handful at a time.
- Season sauce with pepper and mustard.
- Add the onions, mushrooms and bacon.
- Add cooked pasta to sauce and coat completely.
- Transfer to a greased baking dish and brown under a hot broiler.
Inspired by: http://thepioneerwoman.com/cooking/2013/02/fancy-mac-and-cheese/
- 4 slices bacon, finely chopped
- 1 jalapeno, finely chopped
- 4 1/2 cups water
- 1 cup quick-cooking grits
- Coarse salt and ground pepper
- 1 cup plus another 1/2 cup grated sharp cheddar cheese
- In a medium saucepan, cook the bacon and the jalapeno over medium, stirring occasionally, until bacon is browned, about 8 minutes.
- With a slotted spoon, transfer the mixture to a small bowl.
- Remove pan from heat and carefully add 4 1/2 cups water.
- Bring liquid to a boil over high and whisk in the grits until mixture begins to thicken
- Reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
- Season with salt and pepper and add three-fourths the bacon mixture.
- Pour into a 2-quart serving dish and top with 1/2 cup cheddar cheese and remaining bacon mixture.
- 4 slices bacon, cut into 1 inch pieces
- 1 tablespoon oil
- 1 onion, diced
- 4 jalapeño peppers, diced
- 2 cloves garlic, chopped
- 4 cups chicken broth or vegetable broth
- 2 cups chicken, cooked and diced or shredded
- 1 (15 ounce) can white beans
- salt and pepper to taste
- 1 cup corn
- 4 ounces cream cheese, room temperature
- 1 cup aged cheddar cheese, shredded
- Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
- Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
- Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.