Bacon, Cheddar and Chive Scones Recipe
Bacon, Cheddar and Chive Scones Recipe Ingredients 2 cups All-purpose Flour 1 teaspoon Salt 1 Tablespoon Baking Powder 2 Tablespoons Sugar 4 Tablespoons Very Cold Butter, Cubed 1 cup Freshly Grated Cheddar Cheese 1/3 cups Chives, Chopped 12 slices Bacon, Cooked And Crumbled 3/4 cups Cream, Or More As Needed, Plus 2 Tablespoons To Brush On The Scones Directions Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper. In a large bowl, whisk together the flour, salt, baking powder and sugar. Using your hands, incorporate the butter until mixture is unevenly crumbly. Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve. Mix in cheese, chives and bacon and make sure they are evenly distributed. Add ¾ cup of cream and work in with your hands. If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together. Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick. Transfer the disk to your baking sheet. Using a knife, cut into 8 wedges and spread apart slightly on the baking sheet. Brush the tops of the scones with additional cream to help them brown while cooking. Bake for 20– 2 minutes until scones are golden brown....
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Stove Top Bacon Mac and Cheese Recipe
Stove Top Bacon Mac and Cheese Recipe Prep Time:10 minutesCook Time: 20 minutesTotal Time: 30 minutesServings: 4-6Ingredients: 1 lb penne pasta 1 pack of bacon, diced 2 cups heavy cream 3 cup sharp cheddar cheese, grated 3 cup jack cheese, grated 1/2 cup parmesean cheese, grated 1 onion, diced 2 tablespoon butter 2 tablespoon flour 2 teaspoon creole seasoning 2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder extra virgin olive oil salt for pasta water Directions: Bring a large pot of water to boil, add about 2 teaspoonfuls of salt to water. Add pasta to water and cook according to package directions minus 1 minute. Drain and rinse pasta, toss in a little olive oil and set aside. In a medium skillet add 1 tablespoonful of olive oil over medium heat, add diced bacon and cook until crispy. Drain bacon, reserve 2 tablespoonfuls of bacon grease, add 2 tablespoons of butter, add diced onion and cook for about 5 minutes. Add flour and cook a few minutes more. Add seasonings and mix well. Reduce heat to medium-low. Add heavy cream and add cheese by the cupful, mixing well after each addition. Taste mixture and adjust seasonings if needed. Fold in pasta and mix well. Top with bacon and enjoy!...
Chicken and Bacon Lasagna Roll Ups Recipe
Chicken and Bacon Lasagna Roll Ups Recipe Ingredients 8 lasagna pasta, cooked and drained. 1 pound bacon, diced, cooked and drained 1 small red or yellow onion 6 cloves of garlic, crushed 2 boneless chicken breasts, cooked and shredded 2 cups of Parmesan Cream Sauce (link within the post) ½ cup mozzarella (to sprinkle on top) ½ cup grated Parmesan (to sprinkle on top) Filling 1 cup ricotta cheese ½ cup sour cream 6 oz. cream cheese ½ cup grated Parmesan 1 tablespoon garlic powder 2 teaspoons onion powder salt and pepper, to taste Instructions Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.) In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.) Sprinkle some Parmesan on top of the bacon and chicken. Spread ½ cup of Parmesan Cream Sauce on the bottom ...
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Spicy Pulled Chicken Sliders with Bacon-Queso Guacamole Recipe
Spicy Pulled Chicken Sliders with Bacon-Queso Guacamole Recipe Ingredients FOR THE SLIDERS: 2 Tablespoons Olive Oil 1 whole Medium Yellow Onion, Minced 2 cloves Garlic, Minced 2 whole Chipotle Pepper Canned In Adobo, Finely Chopped (only Use 1 Pepper If You’re Not Into Spicy) ½ cups Ketchup 1 whole Lime, Juiced 2 Tablespoons Honey 18 ounces, fluid Beer Of Your Choice (Do Not Use An IPA, As It Gets Very Bitter When Reduced) 4 whole Boneless, Skinless Chicken Breasts 36 whole Slider Buns (I Love Martin’s Party Potato Rolls) FOR THE BACON-QUESO GUACAMOLE 3 whole Avocados 1-½ whole Limes, Juiced 1 clove Garlic, Minced ¼ cups Red Onion, Minced 4 slices Cooked Thick-cut Bacon, Crumbled ½ cups Crumbled Queso Fresco 3 Tablespoons Chopped Cilantro Directions: For the sliders: Heat the olive oil in a Dutch oven (or whatever large saucepan you have with a lid) over medium heat. When hot, add the minced onions and garlic and sauté for 3-4 minutes until the onions become translucent. Add the chipotles, ketchup, lime juice, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes. Then remove the chicken breasts from the cooking liquid, place them on a cutting board and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks (or your hands, whatever). Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly. This ...
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Bacon Cheeseburger Bombs Recipe
Bacon Cheeseburger Bombs Recipe Ingredients: 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuits 1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs 1 block (8 oz) Cheddar cheese, cut into 16 cubes 16 slices bacon Long toothpicks or skewers Canola oil for frying Directions: Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining “bombs”. Serve warm with ketchup and mustard, if desired. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired....
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Four-Cheese Grilled Pimento Cheese and Bacon Sandwiches Recipe
Four-Cheese Grilled Pimento Cheese and Bacon Sandwiches Recipe Ingredients: 1/2 cup shredded sharp smoked cheddar 1/2 cup shredded smoked gouda 1/2 cup shredded medium cheddar 1/2 cup shredded jack cheese 1/4 cup mayonnaise (I prefer Duke’s here, and you should, too) 2 tablespoons cream cheese, at room temperature 2 tablespoons sriracha, or to taste 1/4 teaspoon Worcestershire sauce 1/4 cup diced pimentos, drained well 8 strips center cut smoked bacon, cooked crisp 16 1/2-inch thick slices of rustic bread, about 4″x2″ slices 2 tablespoons butter, at room temperature Directions: In a medium bowl combine the shredded cheeses. Next, in a separate bowl combine the mayonnaise, cream cheese, sriracha, and Worcestershire sauce. Whisk until the mixture is well combined and smooth. Add the mayonnaise mixture into the shredded cheese along with the drained pimentos. Mix until the cheese is evenly coated and the pimentos are well distributed, then cover with plastic and chill for at least 1 hour, or up to 3 days. While the pimento cheese chills cut the bacon slices in half and butter one side of each slice of bread. To prepare the sandwiches start by heating a heavy skillet or griddle to medium heat. Place eight slices of the bread butter side down and divide the spread evenly among them. Spread the pimento cheese evenly over the bread, making sure to reach the edges so you get lots of gooey drips, and then place two bacon halves on the cheese. Top with a bread slice, buttered side up. Place the sandwiches into ...
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Bacon, Egg, & Cheese Wreath Recipe
Bacon, Egg, & Cheese Wreath Recipe Ingredients: 1 can of Pillsbury Crescent dough 8 count 5 large eggs 1 cup of shredded Colby and monterey jack cheese 8 slices of fully cooked bacon Directions: Preheat oven to 375 F degrees. Scramble your eggs on stove top. Lay out crescents on a parchment lined pizza pan as shown above. Add your cooked bacon. Add about 1/3 of your cheese. Add your eggs and a third more of your cheese and fold crescents over. Add the rest of your cheese to the top and bake for 17 minutes or until crescents are done and golden brown. Serve hot, I recommend garnishing with fresh salsa and some chopped parsley....
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Sandwich Grilled Cheese & Eggs Recipe
Sandwich Grilled Cheese & Eggs Recipe Ingredients: 1 Tablespoon Butter 1 whole Medium Onion, Halved And Sliced 4 slices Bacon, Cut In Half 2 Tablespoons Mayonnaise Several Dashes Hot Sauce (I Used Louisiana) 2 slices Sandwich Bread 3 whole Hard Boiled Eggs, Peeled And Sliced Salt And Pepper, to taste 2 slices Cheese, Any Variety (I Used Swiss And Monterey Jack) More Butter, For Grilling Directions: Melt the butter in a skillet over medium-low heat and cook the onions low and slow for about 20 minutes, stirring frequently. Remove them to a place when they’re deep golden brown and soft. Fry the bacon in the same skillet until slightly crisp. Remove to a paper towel to drain. Combine the mayonnaise and the hot sauce and stir. Taste and add more hot sauce if needed. Sprinkle the sliced eggs generously with salt and pepper. To assemble, spread one side of each piece of bread with the spicy mayo. Build the sandwich however you wish: eggs, bacon, cheese, onions, more eggs, more cheese. Spread one side of the assembled sandwich with softened butter and put it butter-side down on a griddle or skillet over medium-low heat. Spread the top side with butter, then continue grilling the sandwich until the bread is golden and slightly crisp and the filling is warm/cheese is melted....
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Egg, Bacon and Cheese Breakfast Bread Bowls Recipe
Egg, Bacon and Cheese Breakfast Bread Bowls Recipe Ingredients 8 whole Crusty Bread Rolls 2 Tablespoons Butter, Melted Salt And Pepper Assorted Fillings (See Suggestions In Directions) 8 whole Eggs Directions Preheat your oven to 350ºF. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper. Let your guests fill the roll with their favorite toppings (see suggestions below). Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set. Suggested fillings: grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese....
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Stuffed Breakfast Bubble Biscuits Recipe
Stuffed Breakfast Bubble Biscuits Recipe Ingredients: Pillsbury Buttermilk Biscuits Shredded Cheese Frozen Shredded Hash Browns 1 package of Cooked Bacon 6 Scrambles Eggs One Egg for top of Biscuits Directions: Cook your bacon until crisp so it will break easily into pieces. Cook your Hash Browns. Cook the eggs and have the shredded cheese ready. Stretch out one of the biscuits, don’t be afraid. Make them flatter and bigger about 2 1/2 to 3 inches side to side. Put a little bit of Hash Browns, Bacon, Scrambled Eggs and Cheese on top. Grab the sides and start pulling them to the top and then pinch to close. Don’t be afraid to pull out those sides and up. Turn pinched side down on a greased pan. Beat one egg and add a Tablespoon of water. Brush tops of Biscuits with egg to give it a nice brown to it. Season with salt and pepper. Cook at 425 degrees for 8 to 10 minutes. Every oven varies so I would check at 8 and if they aren’t brown yet wait and check again until they are done....
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