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Mashed Potatoes With Bacon and Cheddar Recipe

June 13th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 5lbsrusset potatoesor yukon gold potatoes
  2. 8ouncesbacon(About 10 Slices)
  3. 1 (8 ounce)packagecream cheese, room temperature
  4. 1/2cupunsalted butter, melted,plus
  5. moreunsalted butter, for baking dish
  6. 1cupsour cream
  7. 1smallonion, grated on the large holes of a box grater,juice reserved
  8. 1/2bunchfresh chives, finely chopped(About 1/4 Cup)
  9. 2 1/2cups gratedcheddar cheese(About 10 Ounces)
  10. 2teaspoonscoarse salt
  11. 1/2teaspoonfresh ground pepper

DIRECTIONS

  1. Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks.
  2. Place in a large saucepan, and add enough cold water to cover by about 2 inches.
  3. Bring to a boil over medium-high heat, and reduce to a simmer.
  4. Cook until easily pierced with a paring knife, about 20 minutes.
  5. Transfer to a colander to drain; return to pan, cover, and set aside.
  6. Meanwhile, heat a large skillet over medium heat.
  7. Add bacon, and cook until crisp and browned, turning once.
  8. Transfer to paper towels; let cool, and crumble.
  9. Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
  10. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
  11. Stir until well combined.
  12. Transfer to a buttered 3-quart baking dish.
  13. Top with remaining 1/2 cup cheese.
  14. Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
  15. Remove from oven; garnish with remaining bacon.
  16. Serve immediately.

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Lilliputian Bacon, Lettuce and Tomato Sandwiches Recipe

June 8th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. white bread, toasted,cut into 12 one-inch squares,thinly sliced
  2. 2tablespoons good-qualitymayonnaise, preferably homemade
  3. 1/2cupfrisee
  4. 4plum tomatoes or6 cherry tomatoes, sliced
  5. salt & freshly ground black pepper, to taste
  6. 3slicescooked bacon, cut into 1 inch pieces
  7. babychervil, to garnish

DIRECTIONS

  1. Lay the toast squares on a board.
  2. Place a small dollop of mayonnaise on each.
  3. Place a small sprig of frisee on the mayonnaise, follow with a slice of tomato, sprinkle with salt and pepper, and finish with a piece of warm bacon.
  4. Garnish with a chervil leaf and serve.

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Sausages With Smoked Oysters and Bacon Recipe

June 6th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8beef sausagesor pork sausage links
  2. 16smoked oysters, halved
  3. 4 slicedbacon, cut into strips

DIRECTIONS

  1. Poach the sausages in water for about 15 minutes or until just cooked; cool.
  2. Slit the sausages almost in half and fill with the oysters; wrap the sausages in the bacon.
  3. Barbecue or grill, turning, until the bacon is cooked and sizzling.

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Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts Recipe

June 1st, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4boneless chicken breasts
  2. 4slicesbacon
  3. 3-4ouncessmoked gouda cheese
  4. 1/4teaspooncayenne
  5. 1/2teaspoongarlic powder
  6. 1/2teaspoonpaprika
  7. 1/2teaspoonpepper

DIRECTIONS

  1. Combine, cayenne, garlic powder, paprika and pepper.
  2. Flatten chicken breasts to approx 1/4″ thickness.
  3. Season both sides of chicken with the cayenne mixture.
  4. Place small piece (s) of cheese on chicken and roll up, pressing firmly.
  5. Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
  6. Bake in a 350 oven for 20 minutes.

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Strippin’ Chicken! (Bacon Strip Chicken) Recipe

May 27th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsboneless skinless chicken breasts(apprx 6-8 breasts)
  2. 6-8slicesbacon
  3. 1cupsour cream
  4. 1 (10 1/2 ounce)cancream of mushroom soup
  5. 1tablespoonbutter
  6. salt & pepper

DIRECTIONS

  1. Roll breasts with bacon slice and secure with toothpick.
  2. Brown slightly in butter then place in 13×9″ baking dish. Salt & pepper to taste.
  3. Mix together soup and sour cream, pour over chicken bundles.
  4. Bake at 350* for 1 hour or until done – do not cover.

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